Baguette With Dipping Sauce Recipes

BREAD DIPPING OIL

Steps:

• Stir together the olive oil, basil, parsley, garlic, thyme, oregano, black pepper, rosemary, salt, red pepper, and lemon juice in a bowl. Sprinkle the Parmesan cheese over the surface of the oil mixture.

CUKE BAGUETTE

Steps:

• Thinly slice the baguette. Spread each slice with creamy dill dip. Top each with a cucumber slice. Arrange on a serving platter and chill in the refrigerator 1/2 hour before serving.

SPICY CHICKEN STICKS WITH 3 DIPPING SAUCES

Steps:

• Now first off, I make all the sauces ahead so they are all out of the way. The Vinaigrette I like to serve at room temperature; the sundried aioli is chilled; and the artichoke pesto can easily be heated up right before serving.
• Sauce 1 - Herbed Vinaigrette -- Just add everything to a blender and pulse a few times until well blended. Transfer to a small bowl and cover well. Will keep a few days in the refrigerator. I like to serve room temp, or a slight chill.
• Sauce 2 - Sundried Aioli -- Add all the ingredients to the blender and pulse a couple of times to blend well. Transfer to a small bowl and cover well. Will keep a few days in the refrigerator. Serve chilled.
• Sauce 3 - Creamy Artichoke -- Once again, add all to the blender and pulse a couple of times until blended well. Transfer to a bowl and cover well. Will keep a few days in the refrigerator. You will need to heat this before serving. Medium Low heat for about 5 minutes until the cheese is melted.
• Chicken -- Sauces are done so it is time to make the chicken. I use a very basic, flour, egg dip and dredge in bread crumbs.
• Now I make mine spicy 1/2 teaspoon cayenne and 1 teaspoon chili powder. Three pans, flour and spices, pan two, the eggs, pan three, the bread crumbs. The chicken - I like to use thick large breasts and cut them lengthwise in thick 1" strips (approximately 3 strips per breast). Simply insert the wooden skewers starting at one end all the up the center of the strip and out the other end. Don't laugh, but they remind me of corn dogs after they are breaded and cooked.
• So, go ahead and finish them. Dredge in the flour, then the egg, then the bread crumbs and now you are ready to pan saute.
• Saute Chicken -- In a medium non stick pan add the oil and bring to a medium high heat. Saute 4 or maybe 5 at a time (there are twelve total) in the medium heat oil until golden brown on each side. They will only take a couple of minutes per side. until golden brown, just keep turning them often. Once done, transfer to a dish lined with a paper towel to absorb any oil, season with a little salt if you want, and cover with foil as you cook the other sticks.
• NOTE: As one reviewer mentioned, she did not need as much oil. If you make this without the sticks the chicken will not need as much oil or room in the pan. Also if you are using a smaller pan the oil will be deeper. I used a large pan to saute pan and therefore needed a bit more oil. Just use your own judgment for the oil level.
• Serve -- Enjoy with the various sauces and enjoy and fun way to eat your chicken. As I said, this is a great appetizer, also just a fun course at a dinner party or just fun for dinner.

BALSAMIC DIPPING SAUCE FOR BREAD

Steps:

• Blend all ingredients together thoroughly.
• Serve with your favourite hearty, crusty bread.
• Store unused portion in an airtight container and refrigerate – it will last at least 6 months.

BAGUETTE WITH DIPPING SAUCE

Steps:

• In a small bowl, combine the Parmesan cheese, oil, vinegar and seasonings. Dip bread slices into sauce.

CHEESY BREAD WITH MARINARA

Steps:

• Heat the oven to 400 degrees. Halve the loaf lengthwise almost all the way through, leaving it attached on one side. Open it, lay it flat and brush the insides with 2 to 3 tablespoons olive oil. Tuck in the mozzarella, then sprinkle with salt and ¼ teaspoon oregano. Close, then wrap tightly with foil. Place on a sheet pan, and bake for 20 minutes.
• Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of oil, garlic, remaining ½ teaspoon oregano and red-pepper flakes over medium-high, stirring occasionally, until fragrant, about 1 minute. Pour in the marinara sauce and adjust the heat to bring it to a gentle boil, then stir in the sherry vinegar, if using. Reduce the heat to maintain a gentle simmer, stirring occasionally, until the bread is ready, about 15 minutes more. Season to taste with salt and pepper.
• Transfer the sauce to a bowl or serve from the pan, and top with grated Parmesan. Slice the bread, or let everyone pull the pieces apart themselves. Keep wrapped until ready to eat.