Posted on Fri, Jul 16, 2010
Posted by Misti Maisch on July 16, 2010
Like many Americans, we splurged and bought a new grill to kick off the 4th of July weekend. So needless to say, we are trying to break in that bad boy. I recently took home some Great Harvest Honey Wheat dough and grilled up some pizza for dinner.
Ahhh…grilled pizza, it’s all about the crispy crust. You don’t want
to get too carried away with the marinara or else you’ll end up with a soggy pie. Grilling happens in a matter of a few minutes so you can’t overdo the cheese or else your crust will burn before the topping has melted. When it comes to grilling pizza, simplicity equals epicurean delight!
What you’ll need:
1 pound of Great Harvest dough (Honey Wheat, White, Asiago Pesto, Focaccia, or Spinach Feta.) We recommend calling your local Great Harvest bakery to ask them if they’ll set aside some dough you can purchase before you stop in.
Olive oil
Basil pesto and/or marinara
Choose one of your favorite cheeses: such as feta , gorgonzola, fresh mozzarella, or parmesan
Decide on other toppings of choice such as: sweet bell peppers, Roma tomatoes, pine nuts, black or Kalamata olives, salami, pre-cooked spicy Italian sausage, red onions, etc.
First and foremost, you want to have all your toppings cooked and/or prepared before you put your dough on the grill. Like I mentioned above, grilling time for the pizza itself only takes a few minutes so that isn’t adequate time to thoroughly cook some toppings. For example, I wanted my veggies cooked so I grilled the bell pepper ahead of time so it was ready to just throw on the pizza.
Next, you want to heat up your grill to medium-high heat (approximately 350-400 degrees). Then divide your dough into 4 equal chunks which will eventually result in 4 small pizzas. Starting with your first pie, put some olive oil on a cookie sheet. Place one chunk of dough on the cookie sheet and press it flat using your finger tips. The key is to get the dough as flat as possible without tearing any holes. Once you put the dough on the grill, it will proof up so you want to start out as thin as possible. Think about a tortilla- that’s the thickness you are aiming for as you stretch, flatten, and poke with your fingers.
Next, you want to rub about a teaspoon of olive oil on the top of the dough.
Place your dough on the grill. Don’t worry if some of the edges start to slip through the grate. It will harden quickly before it all
falls through. Let the dough grill for approximately 2 to 3 minutes. Using a pair of tongs, flip the dough over. Immediately spread on your pesto and/or marinara. If you choose to use marinara, go easy. If you put on too much, your crust will be soggy and doughy. Then put on a very light amount of your preferred cheese along with your other toppings of choice. Close the lid and let your pizza grill for 3 to 5 minutes. Once finished, use your tongs to pull the pizza off onto your cookie sheet. It’s that easy!
My favorite is honey wheat crust with gorgonzola, mild sausage, and fresh Anjou pears. What’s your favorite pizza combination?
Posted on Mon, Jun 28, 2010
Posted by Brittny Bird on June 29, 2010
Beautiful, soft green grass, friends and family all around, sitting on a blanket and eating a delectable Great Harvest sandwich and cookie.....I cannot picture a more perfect summer afternoon. National Picnic month is when we celebrate the love of being outside enjoying each other's company. It's a time to celebrate the open air and all that nature has to offer. Whether in your backyard, at your local park or on vacation, picnics are more than just great food.
Your picnic menu can include a variety of cuisine. Here are a few
healthy tips to make your picnic safe and delicious.
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Include a variety of fruits and vegetables. They make great finger foods and are quick and easy to prepare.
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Choose water over soda for a refreshing beverage without extra calories.
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Use a refrigerated carrier or ice packs to keep refrigerated items cold.
- Try Misti's salad recipe posted a few weeks ago.
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Choose fresh watermelon or berries as your dessert.
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Make sure to have healthy whole grains. Use Honey Whole Wheat or Dakota for your sandwich. Pick a whole wheat savory bread like Cracked Pepper Parmesan to go with any salad. Have a sweet, fruit bread for an after lunch treat.
What makes your picnic special?
Posted on Fri, Jun 11, 2010
Posted by Misti Maisch on June 11, 2010
Asiago Pesto, Spinach Feta, Cracked Pepper Parmesan, Mediterranean Olive, Rosemary Garlic ...what do all of these Great Harvest savory breads have in common? Any one of them make up an amazing summer bread salad!
If you are like me, your summers are busy and on the go. Every chance we get, our family is off hiking, rafting, fishing, playing tennis, golf, etc. Basically anything fun in the sunny outdoors, and we are there. When we get home from our excursions, often times all we want to eat is a simple salad. That's where this easy but fabulous recipe comes in. Give it a try and let me know what you think!
Ingredients
5 cups of savory Great Harvest bread of your choice- torn into bite-sized pieces
½ cup of olive oil
Sea salt and fresh ground pepper to taste
2 cloves minced garlic
2 T balsamic vinegar
3 diced Roma tomatoes
¾ cup diced red onion
½ cup pitted Calamata olives (omit if you are using the Mediterranean Olive bread)
20 basil leaves- snipped in half with kitchen scissors
1 cup fresh mozzarella- chopped into 1" chunks
Directions
Preheat your oven to 400 degrees. In a bowl, toss your bread pieces with 1/4 cup olive oil, pepper, salt, and garlic. Spread the bread out evenly on a baking sheet and toast for about 10 minutes until golden brown. Let cool.
In another bowl, whisk together ¼ cup of olive oil and balsamic vinegar.
Toss together the bread, tomatoes, onions, basil, olives, and mozzarella. Pour on the vinaigrette and toss again.
Serves approximately 6.
What is your favorite summer meal?
Posted on Fri, May 21, 2010
Posted by Misti Maisch on May 21, 2010
I don't know about you, but I'm sure ready for grilling weather. Of course, the truth be told, I do still light the barbecue when there's snow on the ground. I guess in the summertime I just don't have to worry about frostbite!
We eat lots of hamburgers at our house. My husband uses us as taste testers as he perfects recipes for an annual burger recipe contest he enters. Let's be honest, most of us start drooling when we smell the neighbors caramelizing some kind of feast on the barbie. Even if you don't eat meat, who can turn down beautifully roasted red peppers, blackened sweet Maui onions, or even grilled juicy pineapple for that matter?
About 10 years ago I had a barbecue revelation. Buns are good, yes, but you haven't had a burger until you've tried one on Great Harvest Cheddar Garlic bread. When you buy a loaf hot out of the
oven, the sharp cheddar cheese just oozes out of the crust. It's not uncommon to give into temptation and thus tear off chunks and gobble them down while you are simply driving home from the bread store. (By the way, I'm not the only one who has admitted doing this). If you make it home with the loaf still intact, simply slice, butter, and grill each side for 1-2 minutes. This will take your burger to new heights, guaranteed!
May is National Hamburger and National BBQ month. Check out this website for some fun recipe ideas. And the grilling photos in this blog post by the future Charlottesville, VA, Great Harvest bakery owners will make your mouth water. (Matt and Kath are looking for the perfect location in Charlottesville and plan to open their bakery later this year.)
Memorial Day weekend is fast approaching and a perfect opportunity for grilling. What is your favorite food to grill?
Posted on Thu, Apr 22, 2010
Posted by Misti Maisch on April 22, 2010
Happy spring! However, spring here in Montana usually looks like winter especially when you wake up to 6 inches of snow in the middle of April! Whatever the season, there's one bread that is always good no matter what... Great Harvest Cinnamon Chip! Some bakeries may call this Cinnamon Burst, but whatever the name, you are bound to love it. The all-time favorite way to eat Cinnamon Chip is to use it for French Toast. (Sure it is good to pop into the toaster and slather it with butter too.)
This is one of my favorite recipes. Go ahead and give it a try!
Ingredients:
1 loaf of Great Harvest Cinnamon Chip bread (pre-sliced approx. 15 slices or hand slice approx. 10)
3 large eggs
1 c. half and half
2 Tbsp. honey (you can warm this up to make it easier to incorporate)
1 tsp. vanilla
4 Tbsp. butter (for skillet)
Whisk together eggs, half and half, honey, and vanilla in a bowl. Heat skillet over medium heat. Add butter 1 Tbsp. at a time as needed. Quickly dunk slices of bread in batter until they are just coated. Cook on both sides until golden brown. Serve with maple syrup, powdered sugar, or butter and peach jam. Yum!
We'd love to hear how you like to eat your Cinnamon Chip bread...please do tell!
Posted on Wed, Mar 31, 2010
Posted by Misti Maisch on March 31, 2010
I shared an idea on Monday for using a Honey Bunny as the center of a vegetable tray this holiday. Chances are you will also find our delicious Hot Cross Buns in your local Great Harvest bakery around the Easter season. A hot cross bun is a sweet, spiced bun marked on top with a cross of frosting. Traditionally, the buns were eaten during Lent and on Good Friday. I love to heat these up in the oven and eat them for breakfast over Easter weekend. The Great Harvest Hot Cross Bun may vary a little from bakery to bakery, but essentially it is our flagship honey wheat dough loaded with dried cranberries and golden raisins. Some bakeries dip their buns in a decadent cinnamon glaze before icing them with a lemony butter frosting. Superstition says that sharing a bun with another person ensures friendship.
What Great Harvest treats are you going to share with your family and friends this holiday?
Posted on Mon, Mar 29, 2010
Posted by Misti Maisch on March 29, 2010
Is it just me or does it seem like we are hopping from one month to the next rather quickly? Before we know it, the year 2010 will be coming to a close! Speaking of fast like a bunny, if you've never feasted your eyes on a Honey Bunny from Great Harvest then we've got a treat for you! The Great Harvest Honey Bunny found its claim to fame around 1994. Bakery owners, Dan and Janene Centurione in Ann Arbor, Michigan along with their crew, were the innovators of these adorable bread bunnies. Ever since then, these bunnies have been "reproducing" in Great Harvest bakeries all over the country .
Honey Bunnies make great centerpieces for your Easter dinner. If you'd like to do more than just adorn your table, hollow out the back of the bunny and fill with your favorite vegetable dip. Place the bunny on a large platter and surround it with carrots of course!
Have you ever seen a cuter loaf of bread, really?
Posted on Tue, Mar 02, 2010
Posted by Misti Maisch on March 2, 2010
Green...who doesn't like green? Green is the color of luscious grass and the lucky 4 leaf clover. It's iconic for putting the earth and its preservation first. Green eggs and ham oh Sam I am! Can you say "wheat grass smoothie"? Really, who doesn't love Kermit the frog? We certainly can't forget that it's the color of money either. When we think green, we also think of St. Patrick's Day which happens to be on the horizon.
If you're lucky (no pun intended), you'll find Popeye bread in your local Great Harvest. Of course it has leafy green spinach in it but also so much more. We are talking about sweet roasted red peppers and savory parmesan cheese. This bread makes an incredible roasted chicken sandwich. I like to flatten some chicken breasts and then bake them with a little sea salt, fresh ground pepper, olive oil, and fresh lemon juice. Then I take some of my favorite cheese -- Dubliner Irish Cheddar, of course -- and put that on the chicken. Toast some Popeye bread, assemble, and you have an amazing sandwich. (By the way, Great Harvest bread is so flavorful and moist that you can skip calories from mayo and you won't even know it's missing.)
My favorite bread in March is the Gouda and Stout bread. If your local bakery isn't using Guinness beer in this recipe, chances are they are using a local microbrew. This bread is a great side to some hearty stew. Many of our Great Harvest bakeries will also be baking Irish Soda Bread , Chocolate Mint Cookies, and quite possibly some Blarney Scones. The Blarney Scone takes its name from the Blarney stone of the famous Blarney Castle which happens to be a world landmark and one of the greatest treasures in Ireland. Millions have flocked to the castle to kiss the stone which legend believes gives the gift of eloquence. Oh, only if it were that easy!
Does your family have any favorite food traditions for St. Patrick's Day?
Posted on Fri, Jan 29, 2010
Posted by Misti Maisch on Jan. 29, 2010
Hi, I'm Misti Maisch. I've been a part of the Great Harvest Bread Co. family since 1999. I'm a field representative so when I'm not at my desk at the home office in Montana, I am somewhere in the U.S. visiting a bakery and evaluating their operations. Needless to say, I eat a ton of Great Harvest bread, and I enjoy every bite! I am a self-professed food critic and am happiest when I am in the kitchen creating something delicious for my family and friends.
Speaking of cooking, Valentine's Day is on the horizon. I think my husband and I are going to do a quiet and romantic dinner at home (yah right... with 3 kids!) Anyway, I was thinking about a fun dessert that could be enjoyed by ad
ults and yet be kid friendly as well.
Great Harvest makes this Brownie Batter Bread which is heaven for chocolate lovers. Some bakeries even bake this recipe in a heart shaped baking mold. (Just call your local bakery and ask if it is on their menu for February.) Dessert doesn't have to be complicated. All you knead (ha ha) is a little creativity!
So this is what I plan to do...perhaps you will join me?
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1 Brownie Batter Bread from your local Great Harvest Bread Co.
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1 small container of fresh raspberries
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Homemade chocolate ganache - the recipe follows:
Put a small sauce pan on the stove filled with water. Bring to a boil. Take a metal bowl and set it on top. Add ½ cup of semi-sweet chocolate chips. Use a spatula to stir the chocolate chips until they are completely melted. Once they are melted, add 1/3 cup of heavy whipping cream. Stir until the cream is completely incorporated, and it looks smooth. Carefully, take the metal bowl off the saucepan (it will be hot!). Using your spatula, mix in about 1 tsp of real vanilla (you know, the good stuff.)
Pour your fabulous chocolate sauce over your Brownie Batter Bread. Add the desired amount of fresh raspberries to the top for garnish. If you really want to impress your family, add a sprig of fresh mint as well.
Piece of cake!
Happy Baking~
Misti
Posted on Tue, Jan 12, 2010
Hi there. My name is Kate Ord and I'm the marketing director for Great Harvest. I think I'm the luckiest gal in the marketing profession. I work for an amazing company and my office is right above the test kitchen. Great Harvest attracts fun, entrepreneurial, community-minded bakery owners. It's a great crowd to run with. One of my favorite responsibilities is helping bakery owners live out the Great Harvest mission of
giving generously to others. In 2009, Great Harvest bakery owners nationwide donated more than 400 tons of whole grain products to places like homeless shelters, youth centers, food banks, soup kitchens, and other nonprofits serving children and families in crisis. I'm humbled and grateful everyday.
So being a foodie, I was invited to post a favorite way to use our bread. With the Super Bowl coming up, I thought I'd share what I'm serving this year. I'm going to hollow out a large round loaf of Honey Whole Wheat and fill it with chili. I surround the bowl with blue tortilla chips. It becomes a centerpiece. Just ladle into bowls. I also provide shredded cheese, salsa, chopped onions, avocado and sour cream to add. Great Harvest has some great chili mixes. I like them because they're all natural, no salt, no MSG or preservatives. I substitute the "hearty beef" with range-fe
d buffalo meat. Living in southwestern Montana has its benefits. Buffalo meat is lean and rich tasting and a perfect complement to fresh, hearty bread. That's where the "Cowboy" toast comes in. I grill Cheddar Garlic on the BBQ. Just slice it, drizzle with olive oil and grill for a couple minutes on each side.
On the sweeter end of the spectrum, I'll be baking up a batch of our "Made From Scratch" mix Double Fudge Brownies. I kid you not, these are sensational. We put the Great Harvest test baker through his paces when formulating this mix - it had to be whole grain, velvety, and oh so chocolaty. We sampled many varietie
s before arriving at the final mix. Tough assignment, but I'm a team player. This mix is better than anything I've ever tried anywhere. Sorry mom. In keeping with the chili theme, I add a little (1 tbsp) ancho chili powder and a pinch of cinnamon to the batter to create my famous "Sweet & Spicy Super Bowl Brownies!"
So which playoff teams do you think will make it to the Super Bowl? Any special reason? Do you traditionally attend or throw a Super Bowl bash?