Do you ever find yourself in the bakery wondering what’s the difference between an Italian loaf and a French baguette? Or which one is ciabatta, and which is focaccia? And for goodness sake, which one should I serve with my lasagna/beef bourguignon/tuna noodle casserole?! My goal today is to try to give you some guidelines and rules-of-thumb so that you can confidently choose the bread you want to complement your meal or recipe.

Unfortunately, between low-carb dieting and gluten sensitivities, it seems like bread is a bad word these days. Even so, Americans still eat a lot of it. This is in part because it's inexpensive, extremely versatile, and you can make so many amazing recipes with it.

Bread is a fairly basic element of any meal, but some varieties definitely go better with certain foods or flavor profiles. And while almost anything can be included in a healthy diet if it’s eaten in moderation, for our day-to-day needs, health considerations must be taken into account. How do you know what to buy for daily bread use like breakfast toast, lunch sandwiches, etc.?

The healthiest bread to buy is one that's marked whole grain, whole wheat, or whole oats. Don’t make the mistake of thinking wheat bread is the same as whole wheat bread. Look for the words "whole wheat" or "whole grain" as the first ingredient on the label to be sure that the grains found in that bread are not processed and contain all the original parts of the grain — the bran, the germ, and the endosperm. Those three layers are where the most important nutrients are found, like fiber, healthy fats, B vitamins, minerals, and phytonutrients, which help to fight chronic disease.

Making healthy choices is important, but so is enjoying delicious food. The wider world of breads made with white or other types of processed flours leads us to more than I could possibly cover in one blog post, but we’ll examine some of the more common varieties found in the bakery section of our super markets.

French bread and Italian bread are two types that are always popular, but is there really a difference? French baguettes are crusty on the outside and light and airy inside. Compare that to the commonly found Sicilian loaf, this sesame seed topped bread has a softer crust and a fluffier, denser, chewier crumb or texture inside. An easy way to think of it is French bread traditionally comes with the starters because of its lightness and slight sweetness in taste and texture. Italian bread, on the other hand, is more likely to go with the main to help you mop up all the sauces and leftovers.

Focaccia and ciabatta may look similar, but the two Italian breads are drastically different. Focaccia’s texture is very similar to pizza dough and ciabatta is denser and less soft, in comparison. Focaccia is made as a flatbread while ciabatta is baked as loaves. Fans of focaccia use the bread as the base for a pizza, sandwich bread, or as a flatbread when topped with cheeses, vegetables, or meats. Ciabatta is almost always used as sandwich bread.

Sourdough is a yeasted bread made from a starter — a fermented mixture of flour and water that makes many batches of bread. The resulting loaf has a substantial crust with a soft, chewy center and large air bubbles.

Rye bread is made with a combination of bread flour and rye flour, giving it an assertive rye flavor and a tight crumb. Caraway or dill seeds are often added for an earthy flavor.

Originating in the Middle East, pita is a leavened flatbread made of wheat flour. They are cooked at high temperatures, causing the liquid in the dough to escape. This forms a large air bubble in the center, which becomes a pocket when cut in half — great for a hand-held sandwich. They're also perfect for dipping when cut into wedges and toasted.

Brioche is a French bread made with eggs and butter. It's super light, with a tight crumb and subtle sweetness. It has a completely soft crust that gets its golden hue from an egg wash applied just before baking.

Dinner rolls vary from soft and fluffy to hard and crusty. It really depends on what you like. I love soft yeast rolls fresh from the oven, but I also adore a crusty Kaiser roll! In the roll category, it really is up to personal taste.

These recipes call for specific breads like baguette or Italian loaf because these breads are perfectly suited to accompany or hold up to the other ingredients in the dishes. The delicate yet important flavors of the Blue Cheese Sauce, Pancetta and Pear Baguette work in harmony with the light taste and texture of the bread delivering the ingredients. https://bit.ly/2Tpx7B0 While in our Jalapeno Fig Stuffed French Toast recipe, thick slices of rustic Italian bread stand up to the richness and flavors of the other ingredients. https://bit.ly/2T9RZNh Enjoy experimenting with different breads and let us know about your favorites in the comments.

Finding the Right Oil for Your Recipe

When it comes to everyday cooking for my family, I try to balance flavor, health benefits, and price. One ingredient seems to stump me sometimes, though, and it is oil. When considering which oil to use for cooking, there’s a lot of misinformation out there. Healthwise, you need some fat in your diet; according to the American Heart Association, fat helps boost energy, support cell growth, protect your organs, keep your body warm, and aid in nutrient absorption and the manufacturing of hormones. Fortunately, oils can be a great source of these healthy fats but choosing the right one is key.

Cooking temperature is an important factor to consider when selecting your oils. Different oils have different smoke points. A smoke point refers to the amount of heat an oil can withstand before it begins to break down and burn. An oil’s smoke point is identifiable by smoke, a very unpleasant smell, and a burnt, bitter taste. Surpassing the smoke point of an oil will alter the taste and appearance of your dish, as well as compromise the nutritional value of the oil.

Low heat -- Any oil can be used at a low heat. Butter is the oil/fat with the lowest smoke point (approx. 300-350F), so if you intend to use it, sauté over low to moderate heat.

Moderate heat -- Most oils can withstand moderate heat. Olive oil is often recommended for its health benefits, but you have to remember that it has a relatively low smoke point compared to other oils (approx. 375F). Highly refined olive oils that are lighter in color, such as extra-light olive oil, can withstand more heat (up to 450F). As a rule, most light-colored oils are more refined and have higher smoke points. The refining process removes many of the particles and impurities that tend to burn, allowing the oil to withstand higher heat.

High heat -- In terms of pan-, stir- or deep-frying, a variety of oils are available to use at medium-high to high heats. Refined oils such as vegetable, canola, corn, grapeseed, safflower, and sunflower are all designated as high-heat oils, meaning they can withstand approximately 450F. Peanut oil is being used more these days because it has a slightly earthy and more interesting flavor than plain vegetable oil.

As far as flavor goes, think about what this oil/fat does in your recipe. If you're using oil to keep food from sticking during the cooking process, you should probably choose an oil that is light in flavor, such as vegetable, corn, canola, or grapeseed. If the flavor of the oil plays a role in the dish, you should opt for one with a distinguishable flavor, such as olive or peanut oil. There are also many oils available that are known only for their flavors and are not intended to be exposed to heat. These oils are often referred to as finishing oils. Examples are unrefined sesame oil, walnut, hazelnut, and truffle oil.

For a healthy diet, any fat should be consumed in moderation, but most oils are derivatives of plants (butter excluded) and are nutrient-rich. Olive oil has been the superstar oil touted for its health benefits and monounsaturated fats, known to lower blood pressure and bad cholesterol. Other monounsaturated oils include canola, peanut, and flaxseed. Flaxseed, walnut, canola, and hemp oil are also considered heart-friendly because they’re rich in omega-3 fatty acids.

Even though you may like the idea of cooking your French fries in sunflower or safflower oil, unfortunately many of these oils carry quite a price tag. You don’t want to use a bottle of expensive oil when a less-expensive one would have worked just as well or even better.

This Spicy Fig Spread and Shrimp Stir Fry recipe (https://bit.ly/2twfCAD) calls for “cooking oil,” so that means any of the lighter refined oils would be perfect for a quick stir fry on high heat. Whereas, this recipe for Manchego & Tomato Fennel Bruschetta (https://bit.ly/2IFiNAh) specifically calls for olive oil because the oil adds flavor to the dish. Whether it’s for frying or flavor, experiment with different oils and fats to see what works best in your recipes.

Crispy, buttery, melty, cheesy – the grilled cheese sandwich really is the quintessential comfort food – not only delicious but also simple to prepare with ingredients that we almost always have on hand. What could be better?! For those of us who cook, this is truly an easy thing to prepare, but for those culinarily- impaired folks out there, achieving a good result isn’t always the outcome. That’s because while relatively simple, there is an art to making a perfect grilled cheese.

Let’s start by defining the perfect grilled cheese. There are virtually endless variations on this classic, but all should meet certain standards. An excellent grilled cheese strikes the perfect balance between crunchy on the outside and gooey on the inside. The outside of the sandwich is golden, crispy, and in my opinion, buttery! The cheese must be melted so that when you pull apart the two halves, you get that iconic melted cheese stretch.

At its most basic, a grilled cheese has three ingredients: fat, bread, and cheese. However, within those simple elements, the options abound.

The fat you choose partly determines the outside texture and taste of the sandwich. I prefer salted butter for a basic grilled cheese, but because it can burn at a relatively low temperature, using this fat requires more attention and patience during cooking. Others like to use an oil of some sort. This more forgiving fat takes a higher temp to burn, and you still get the desired crispness. For some flavor profiles, oil can be the best choice. Finally, some chefs claim that mayonnaise is the perfect medium for the grilled cheese on the basis that it doesn’t burn as quickly as butter, it doesn’t stick to the pan, and it browns and crisps more evenly. It also tastes like hot mayonnaise – tangy and, in my opinion, not half as nice as butter.

The bread you use is a major factor in the success of your grilled cheese. While I’m sure I’ve used bagels and hamburger buns to make a melted cheese sandwich in the past, for the purposes of the perfect grilled cheese, I am going to insist on sliced bread. In other words, there can be crust around the edges but not covering the whole outside of the sandwich. Other than that, anything goes -- from the whitest store-bought sandwich loaf to rye to rustic homemade whole grain; most any sliced bread is great for a fabulous grilled cheese.

Since cheese is in the name of the dish, you might guess that it’s the most important element of the grilled cheese, and you’d be right! However, if you think you must only use certain kinds of cheese, you’d be wrong. One of the beauties of this simple comfort food is that virtually any cheese that melts can be used. From the most basic American cheese slice to the fanciest imported French brie, if you like the flavor and it melts, you can use it for a grilled cheese sandwich. I find that grated cheese melts more quickly and evenly than sliced cheese. Bags of pre-grated cheese are convenient and are usually fine, but if we’re making the perfect grilled cheese, block cheese that you grate freshly melts more evenly and cohesively. In my opinion, if you have the time, grating it at home is optimal.

Now that we have all the ingredients ready, it is time to cook the grilled cheese sandwich. The basic steps are: butter your bread, place a slice into the heated pan, sprinkle on the cheese, top with the remaining slice of bread and cook until golden brown on both sides making sure that the cheese has fully melted.

The key to getting that golden-brown bread and melted cheese is the heat. The higher the heat the quicker your bread is going to brown and the lower the heat the longer it will take. This means that cooking at a lower temperature will allow you to cook for longer; thus, giving the heat time to penetrate the sandwich and melt the cheese. I find that pre-heating my pan to medium heat and then lowering the temperature to one notch below medium works best for your basic grilled cheese sandwich.

The requisite tools are instruments that every kitchen has:

Frying pan – My number 1 “go-to” for this type of cooking is the iron skillet, but any skillet could work. Non-stick is preferable. A griddle, panini maker, or an electric skillet could all produce excellent results.

Spatula – A food turner with a wide, flat blade works best.

Knife – This for buttering the bread and cutting the sandwich.

Step 1:

Preheat your cooking surface over medium heat.

Step 2:

Butter one side of a slice of bread. Softened or melted butter is best. Place bread slice, buttered side down, into the heated skillet and lower heat to medium-low.

Step 3:

Place cheese on top of bread. (You choose your preferred bread to cheese ratio.)

Step 4:

Butter one side of another slice of bread. Place bread on top of cheese, butter side up.

Step 5:

Turn sandwich over once golden brown on the bottom. Be patient. You want to achieve that golden outside AND have a melty inside.

Low (heat) and slow timing (be patient) is one of the keys to ensuring your cheese melts at approximately the same rate that the bread toasts. Keep the heat in the medium to medium-low range and adjust it as you cook. (Pressing down with the wide spatula or putting weight on the sandwich as each side cooks can help produce an evenly browned and evenly melted grilled cheese. I’ve been known place a smaller iron skillet on top of the sandwich to give it a panini-like finish.)

Step 6:

Once golden brown on both sides and melted in the middle, cut in half on the diagonal (this is not optional! 😉) and serve hot.

Easy peasy grilled cheesy...The basic grilled cheese on its own is wonderful, but it is also the perfect canvas on which to show your creativity. Obvious add-ons like tomato slices, avocado, or sliced apples are great, but for really taking a grilled cheese to the next level, check out these recipes using Bellisari’s Spreads: https://bit.ly/2tpn5kZ and https://bit.ly/2BFPozX.

Did you know that Bellisari’s Spreads and Sauces are the perfect soup starter in the winter? Let’s face it, soup is like comfort in a bowl and when the weather outside is -30 below one day and 57 degrees the next I need a little comforting. Like many of you, my schedule is so crazy, and I don’t have time to create a 14-ingredient soup. Many times, due to sports, I am throwing something together in the morning before work so these flavor packed jars help me to created the perfect last minute meal.

There is nothing better than a hot soup and a crusty bread to enjoy after a long day at work, school or running your kids around all day.

Bacon, Blue & Shallot Potato Soup

Yields 6-8 Servings

Ingredients

1 lb bacon cooked and chopped

4-5 large potatoes

2 cups shredded cheese

​1 ​celery​, diced​

​1 shredded ​carrot

​1/2 cup​ sour cream

2 cans evaporated milk

1/2 jar (at least) Bellisari's Blue Cheese Honey & Shallot Spread

1 bunch of green onion, diced-save some for garnish (optional)

Directions

Dice potatoes (with or without skin), cover with water, add salt to the water and cook until tender to the fork. While potatoes are boiling cook bacon, crumble and set aside. Once potatoes are tender, reduce heat to low. There should be at least two cups of water in the potatoes, you may add more if needed. Combine all ingredients with 1 cup of shredded cheese and simmer for at least an hour stirring regularly. Serve with green onion and remaining cheese on top.

Balsamic Onion Soup

Yields 4-6

Ingredients

2 tablespoons butter

3 Jars of Bellisari’s Balsamic Shallot and Black Garlic Spread

Salt and freshly ground black pepper

2 teaspoons fresh thyme, picked and chopped or poultry seasoning

1 bay leaf, fresh or dried

1/2 cup dry sherry

5 cups beef stock

4 thick slices crusty bread, toasted

2 1/2 cups shredded Gruyere or Swiss cheese

Directions

Heat a deep pot over medium to medium high heat. Pour in the jars of Bellisari’s Balsamic Shallot and Black Garlic Spread. Add butter to the pot. Season with salt and pepper and 1 teaspoon fresh thyme. Cook 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pan. Add 5 cups stock and cover pot to bring soup up to a quick boil.

Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.

Spicy Saigon Veggie Noodle Soup, makes 5 - 6 servings by Erin Warnke

The unique flavor of Bellisari’s Saigon Street Sauce adds the perfect amount of heat and garlic to this veggie-packed noodle soup!

Ingredients

1 cup frozen shelled edamame, thawed or cooked per package instructions

1 large carrot, grated

2 heads broccoli, chopped into small florets

1 8oz package of brown rice noodles (I use Annie Chuns)

½ container Bellisari’s Saigon Street Sauce

7 cups vegetable broth

For toppings: chopped cilantro and thinly sliced green onion

Directions

Bring the 7 cups of broth to a light boil. Add the broccoli and cook for 3 – 4 minutes. Add the brown rice noodles and cook at a gentle boil for 2 – 4 minutes (use package instructions). In the last minute of cooking, stir in the edamame and carrot.

Once the noodles are done cooking, remove from heat and stir in the Bellisari’s Saigon Street Sauce. Top with cilantro and green onion!

I’ve often wondered if natural food aphrodisiacs work for sparking romance. What better time to find out then on Valentine’s Day? For thousands of years, “love potions” have been around to intrigue us in both the kitchen and the bedroom. In Roman times, the Romans worshiped the apple as their aphrodisiac and today, although not proven, everything from spices to honey and chocolate have made the list.

Chocolate: Chocolate is sensual, from its taste to its aroma, but dark chocolate has also been shown to cause a spike in dopamine, which induces feelings of pleasure. *

Strawberries: Feed them to each other for a healthy, vitamin C-packed dessert that helps keep blood flowing to all regions of the body.

Artichokes: This veggie’s aphrodisiac foods reputation comes mostly from legend and the intimacy of eating it with another, pulling off the leaves to reach the center. But it is packed with vitamins and antioxidants, which are critical to proper body function and blood flow.

Honey: Honey is made through pollination and is a symbol of procreation. Birds and bees ring a bell? In fact, the word ‘honeymoon’ originates from mead, an alcoholic beverage made from honey given to the happy new bride and groom. It also contains boron, which helps regulate estrogen and testosterone levels and provides a natural energy boost.

Chili Peppers: This invigorating spice has an exotic reputation and a bright red color, which could be why chili peppers are considered natural aphrodisiac foods and a symbol of love. But there’s scientific backing, too. Chili peppers stimulate endorphins (the brain’s feel-good chemicals), speed up heart rate and make you sweat, which all mimic how you feel when you’re aroused.

Avocado: It could be the sensuous pear shape, or the rich flavor of the fruit that gave avocado its aphrodisiac reputation as far back as the Aztecs. And while the jury is still out on just how lustful avocados are the fruit’s high levels of vitamin E could help keep the spark alive because of its role in helping your skin maintain a “youthful appearance.”

Arugula: According to gourmetsleuth.com, this peppery plant has been documented as a natural aphrodisiac since the first century A.D. The minerals and antioxidants found in dark leafy greens like arugula have also been proven to block environmental contaminants that could negatively harm libido.

Olive: Packed with antioxidants, olives and their oil have been used for centuries for health. The Greeks believed these aphrodisiac foods made men more virile as well. Olive oil is a good source of monounsaturated and polyunsaturated fats, which are critical for a healthy heart, blood flow, and hormone production.

Figs: Used by Adam and Eve in the Garden of Eden, the fig paradoxically symbolizes both sexuality (the ripe fruit with seeds representing fertility) and modesty (the fig leaf). They are full of potassium and are an antioxidant powerhouse.

Pomegranate: These bright gems enclosed in a thick rose husk are filled with antioxidants which support blood flow.

Many hopeless romantics have tailored their Valentines Dinner to include the foods above and we have paired a few with Bellisari’s Spreads and Sauces to make it easy for you.

Appetizer: Steamed Artichokes with Bellisari’s Blue Cheese, Honey & Shallot Spread dipping sauce. http://flavorrd.com/2015/02/instant-pot-pressure-steamed-artichokes/

Salad: Arugula with pomegranates, diced avocado. In a separate bowl add 3 tbsp. fresh lemon juice, 3 tbsp. olive oil, 2 tablespoons of Bellisari’s Blistered Jalapeño & Fig Spread, 1 shallot finely chopped. Whisk together lemon juice, oil, shallots, and Bellisari’s Blistered Jalapeño & Fig Spread in a bowl. Season with salt and pepper.

Entrée: Laced with honey and chili peppers, this recipe is perfect for Valentines Day.

https://thespicetrain.com/asian-noodle-salad/

Dessert: https://bellisaris.com/pages/basil-cupcakes-with-strawberries-balsamic-shallot-and-black-garlic-sauce

*originally posted on Readers Digest.