La Brea Bakery French Baguette with
Butter and Prosciutto
Fresh from the Costco Bakery oven, this bread is of
uncompromising quality.
3-4 La Brea Bakery baguettes, cut into eight 7-inch pieces*
12 scallions, green part only, finely minced
1/2 cup finely minced Italian parsley
1 cup extra-virgin olive oil
1 teaspoon kosher salt
2-3 sticks ( 8-12 ounces) unsalted butter,
slightly softened, but not greasy
12 ounces prosciutto, thinly sliced into about 48 slices
Slice each piece of baguette horizontally. Combine scallions,
parsley, olive oil and salt in a medium bowl, and whisk to
combine. Drizzle 1 tablespoon scallion oil on each piece of
baguette. Smear 2-3 tablespoons of butter over the bottom
half of each piece. Add 6 slices of rumpled prosciutto over
the butter and cover with top half. Makes 8 servings, or
can be cut smaller to feed a crowd.
*Brands may vary by region; substitute a similar product.
BOWL GAME PARTY
Tillamook Beer Cheese Soup
This hearty soup is made with robust extra-sharp Cheddar
from Tillamook County Creamery Association, a century-old farmer-owned cooperative in Tillamook, Oregon.
4 tablespoons butter
4 tablespoons flour
3 cups milk
1 tablespoon minced garlic
Salt and pepper to taste
1 teaspoon crushed red chilies, chopped
2 cups shredded Tillamook Extra-Sharp Cheddar
3/4 cup dark beer
1. Heat butter in sauté pan. Add flour and cook on low heat,
stirring, until it starts to bubble. Do not allow it to brown.
Remove from heat and set aside.
2. Heat milk in saucepan until ready to boil. Add garlic, salt,
pepper and crushed chilies, and stir until nearly boiling.
3. Whisk in half of flour/butter mixture (roux) and stir
until it simmers. Add more roux as necessary to thicken.
Stir constantly to avoid burning.
4. Reduce heat and add cheese and beer, stirring until the
cheese melts and texture is smooth. The soup can be gently
reheated, but do not allow it to boil. Makes 8 small servings.
Created by Billy Hahn, Executive Chef,
