French bread doesn’t get enough recognition for its worth. Fresh, soft crusty bread can be so much more than a simple side to a big family meal. You can base an entire meal around a loaf of French Bread!
Stuffed with salmon, scallops, shrimp, and mushrooms, this seafood bread can be served as an appetizer or sliced into larger pieces as an entree with a salad. The recipe itself is quite versatile. This stuffed French bread reminds me of the edible bread bowls of the past, but all stuffed inside a wonderful loaf of French bread.
Edible bread bowls were a huge hit in the 80’s and 90’s, but the idea fizzled at the start of the 21st century. Bread has always been a main stay of any meal, from toast at breakfast to sandwiches at lunch and rolls for supper. Many restaurants used the bread bowl idea as a way to justify charging more for soup. They are an extremely versatile way to hold thick, creamy soups, spicy chili or stews as well as dips and warm melted cheese.
Bread bowls will always hold a special memory for Brion and I. Over the years we have made many trips to the California coast. We always stayed in the Carmel/Monterey area and walked the coastline with our destination being Fisherman’s Wharf. It was a special treat having clam chowder in a sourdough bowl at a wharf restaurant.
This seafood bread combines many ingredients that enhance its delicious and creamy flavor, perfect for a late summer meal.
It has a soft and velvety textured inside with the French bread giving texture to the combination with its crustiness. Lots of seafood, cheesy, and super savory, this stuffed French bread is your fast track to home-cooked comfort. So good!!
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Seafood Bread
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Ingredients
- 2 Tbsp olive oil
- 250 gm mushrooms, sliced
- 2 green onions, sliced
- 200 gm wild shrimp, peeled, deveined & slightly chopped
- 200 gm bay scallops
- 250 gm wild salmon, boneless, skinless, sliced about 1/4-inch thick & 1 1/2 -inch in length
- 1/2 tsp EACH onion & garlic powder
- 1 tsp Old Bay seasoning
- 1 Tbsp grainy Dijon mustard
- 284 ml cream of mushroom soup
- 2 eggs
- 2 medium potatoes, baked & thickly sliced I bake these in the microwave -- easy & quick
- 150 gm cheese, sliced smoked, Pepper Jack or any cheese of choice
- 400 gm loaf of French or Italian bread, round or oval shaped
- 1 green onion, sliced for garnish
Ingredients
- 2 Tbsp olive oil
- 250 gm mushrooms, sliced
- 2 green onions, sliced
- 200 gm wild shrimp, peeled, deveined & slightly chopped
- 200 gm bay scallops
- 250 gm wild salmon, boneless, skinless, sliced about 1/4-inch thick & 1 1/2 -inch in length
- 1/2 tsp EACH onion & garlic powder
- 1 tsp Old Bay seasoning
- 1 Tbsp grainy Dijon mustard
- 284 ml cream of mushroom soup
- 2 eggs
- 2 medium potatoes, baked & thickly sliced I bake these in the microwave -- easy & quick
- 150 gm cheese, sliced smoked, Pepper Jack or any cheese of choice
- 400 gm loaf of French or Italian bread, round or oval shaped
- 1 green onion, sliced for garnish
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Instructions
In a skillet, sauté mushrooms & 2 green onions in olive oil for about 5 minutes. Add shrimp, scallops & salmon with a bit of the seasonings & sauté for another 5 minutes. Drain off any excess liquid & set aside.
In a bowl, whisk mushroom soup, eggs, mustard & remaining seasoning together. Don’t overmix, keep the mixture a little lumpy.
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Slice into the bread, but not all the way through. You need to cut deep enough into the bread to open out the loaf and fill between the “slices, while leaving the loaf connected at the base. You can either cut bread into thick slices or slice from both directions. Place the bread on a sheet of parchment paper.
Into each slot in the bread, place a slice of potato, followed by some of the seafood/mushroom mixture.
Spoon some of the soup/egg mixture into each slot, so that the bread absorbs as much as possible.
Finally insert the slices of cheese. Enclose the loaf fully in the baking paper and then wrap it in foil to make a tight parcel.
Put the wrapped bread into the preheated oven and bake for 60 minutes, then remove the tray and open the foil and parchment paper. Return to the oven for about 30 minutes, until the top of the bread and its filling is golden brown. Remove, garnish with green onion, & serve!
Recipe Notes
- Any combination of seafood you prefer will work.
Salmon and zucchini have always been a great pairing, but have you tried this combo in some enchiladas?
Wild canned salmon doesn’t have to just mean sandwiches. This high quality protein makes for an incredible pantry staple that is ready when you need it. Add it to just about any plate … over top a green salad, in a wrap, served over rice, pasta, zucchini noodles, potatoes or squash etc., etc.
When I originally developed this recipe, it served as a filling for some jumbo pasta shells. After a few modifications, it became an enchilada meal.
As their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings. There are now so many varieties, which are distinguished primarily by their sauces, fillings or form. Here are a few examples:
Enchiladas suizas are topped with a milk or cream based white sauce such as bechamel.
Enfrijoladas are topped with refried beans.
Enchiladas verdes are sauced with salsa verde and typically made with white corn tortillas, poached chicken breast and cheese.
Entomatadas are made with tomato sauce.
Enchiladas montadas are a stacked variation.
Always on the quest for something different!!
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Salmon & Zucchini Enchiladas
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Votes: 4
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Instructions
In a saucepan, saute onion, zucchini & mushrooms until tender-crisp; place in a large bowl & set aside.
In saucepan, melt butter & remove from heat. Stir in water & sauce mix. Return to heat & bring to a boil, stirring constantly. Reduce heat & simmer 3 minutes.
To bowl of sauteed vegetables add drained salmon chunks & a small amount of cooked 'dill sauce'. Lay out tortilla shells on a work surface & divide mixture between them. Blend together remaining dill sauce, reserved salmon juice & soup.
Preheat oven to 350 F. In a 9 X 13-inch baking dish, spread some sauce over the bottom. Lay filled, rolled tortillas single file in baking dish. Pour remaining sauce over all & top with grated cheese combo. Bake about 30-40 minutes.
As I was preparing this meal today, the same question that I’ve pondered many times, came back to me. Why do we serve (garlic) bread with a pasta meal? It makes no sense! Pasta and bread are both starches so why do we eat them together?
After a lot of research on this subject, I now think I have the answer. When the first wave of Italian immigrants arrived in America from Southern Italy in the late 19th and early 20th centuries, they couldn’t get good quality olive oil, the right produce or arborio rice, but were instead able to afford ample quantities of cheese and meat. They pioneered a culture of ‘abbondanza’ (meaning in abundance), building on traditional recipes and creating new ones; always sure to use as much of a good ingredient as possible. The result … a hearty, delicious cuisine that has never seen the light of day in the land that inspired it. ‘Italian garlic bread’, as found in North American restaurants and grocery stores, does not exist in real Italian cuisine. It is an Italian-American creation that nobody in Italy would recognize.
Ok, so now I have the answer and you’ve probably noticed, I made Garlic Knots to go with our pasta!
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Veggie Shrimp Pasta w/ Garlic Knots
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Ingredients
Veggie Shrimp Pasta
- 2 cups (190 gm) dry pasta such as penne or bows
- 1 Tbsp canola or olive oil
- 1 zucchini, julienned
- 1 medium red pepper, diced
- 8 large mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 tsp Paprika
- 1 tsp salt
- 1/4 tsp EACH dried thyme, oregano, garlic & onion powder & pepper
- 300 gm Wild, large raw shrimp, peeled & deveined
- 284 ml cream of mushroom soup
- 3/4 cup milk
- 60 gm shredded, Parmesan cheese, DIVIDED
Ingredients
Veggie Shrimp Pasta
- 2 cups (190 gm) dry pasta such as penne or bows
- 1 Tbsp canola or olive oil
- 1 zucchini, julienned
- 1 medium red pepper, diced
- 8 large mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 tsp Paprika
- 1 tsp salt
- 1/4 tsp EACH dried thyme, oregano, garlic & onion powder & pepper
- 300 gm Wild, large raw shrimp, peeled & deveined
- 284 ml cream of mushroom soup
- 3/4 cup milk
- 60 gm shredded, Parmesan cheese, DIVIDED
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Instructions
Garlic Knots
Preheat oven to 375 F. Line a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder & salt; whisk well. Add yogurt, mixing with a fork until incorporated. On a lightly floured surface, knead dough about 15 times. Divide the dough into 8 equal pieces & roll into strips about 9-inches long. Tie each strip into a 'knot-like' ball; place on baking sheet. Bake about 18 minutes or until golden then allow to cool 5 minutes.
In a saucepan, melt butter, add garlic & cook until golden about 2 minutes. Brush the knots with the garlic butter & sprinkle with Parmesan cheese.
Veggie Shrimp Pasta
In a large pot of boiling water, cook pasta until tender but firm; drain & set aside.
Heat oil in a large skillet over medium-high heat. Add zucchini, peppers & mushrooms; cook for 5 minutes or until tender-crisp, stirring occasionally. Add garlic, spices & shrimp; stirring for another 3 minutes or until shrimp is opaque.
In pasta pot, place soup & milk; when hot add half of the Parmesan cheese, pasta & shrimp/veg mixture. If necessary, cook a few more minutes just to make sure everything is hot. Sprinkle with remaining cheese before serving.
The art of casserole creation is a blend of inspiration and what’s on hand. The word casserole is used to refer both to an ovenproof baking dish as well as the baked, savory food item baked in it.
In North America, the Campbell’s Soup Company started publishing casserole recipes in the 1940’s as a way to promote sales for their cream soups. Casserole cooking goes back to slow-cooking dishes in earthenware containers. The ingredients are usually bound with some kind of sauce and often they are leftovers from a previous meal. It can be layered or all ingredients might be mixed together.
The height of the casserole era was during the 1950’s & 1960’s. This style of cooking was popular because it didn’t require a lot of constant watching and was hailed as the way forward for busy, efficient homemakers. By the 1970’s, quiche came to look down on the humble casserole.
Nevertheless, Brion and I really enjoy a casserole and this one ticks all the boxes for us.
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Shrimp, Mushroom & Artichoke Casseroles
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Ingredients
- 1 cup water, salted
- 1/2 cup Arborio rice, uncooked
- 1 Tbsp butter,
- 200 gm fresh mushrooms, sliced
- 284 ml cream of mushroom soup
- 205 ml Lite Alfredo sauce
- 1 Tbsp Worcestershire sauce
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 170 ml marinated artichoke hearts, drained & halved Reserve 2 Tbsp marinate for sauce
- 300 gm WILD jumbo shrimp, peeled, deveined & rinsed
- 1/2 cup fresh parsley, chopped (optional)
- 1/2 cup Parmesan cheese, grated
- 1/2 cup bread crumbs, buttered
Ingredients
- 1 cup water, salted
- 1/2 cup Arborio rice, uncooked
- 1 Tbsp butter,
- 200 gm fresh mushrooms, sliced
- 284 ml cream of mushroom soup
- 205 ml Lite Alfredo sauce
- 1 Tbsp Worcestershire sauce
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 170 ml marinated artichoke hearts, drained & halved Reserve 2 Tbsp marinate for sauce
- 300 gm WILD jumbo shrimp, peeled, deveined & rinsed
- 1/2 cup fresh parsley, chopped (optional)
- 1/2 cup Parmesan cheese, grated
- 1/2 cup bread crumbs, buttered
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Instructions
In a saucepan, combine 1 cup salted water with 1/2 cup rice; cover & bring to a boil. Reduce heat & simmer gently for 12-15 minutes or until liquid is absorbed & rice is tender. Fluff with fork & remove to a dish; set aside. Add 1 Tbsp butter to saucepan & saute sliced mushrooms.
Preheat oven to 400 F. Butter either 2-3 individual casserole dishes or a 9 x 9-inch baking dish. Set aside. Drain marinated artichoke hearts (reserving 2 Tbsp) & halve each piece. In a large bowl, whisk together soup, Alfredo sauce, Worcestershire, artichoke marinade, salt & pepper until combined. Gently stir in cooked rice, mushrooms, artichokes, shrimp (cut each in thirds) & parsley.
Spoon mixture into prepared dishes. Combine Parmesan with buttered crumbs & sprinkle over casseroles. Bake until shrimp are cooked through, approximately 25 minutes.
I realize you have probably, long ago used up your (frozen) turkey leftovers from Christmas. Nevertheless, casseroles are always a good choice at this time of year. These satisfying blends of favorite flavors are easily assembled, can be made ahead and you don’t necessarily have to make them from leftovers. One-dish oven dinners are economical and can range from casual to elegant.
I recall making this particular casserole as one of the buffet entrees at a staff gathering. Wild rice is one of those foods you either like it or not, it seems to have no ‘middle ground’.
Wild rice is actually a semi-aquatic grass that has historically grown in lakes, tidal rivers and bays, in water two to four feet deep. It originated in the area of the upper Great Lakes which is both the USA & Canada. Because it is difficult to grow, with low yields per acre, wild rice usually costs more than other grains. To bring the cost down, it is often mixed with other grains (white and brown rice especially) rather than eaten on its own.
This casserole has a nice mix of ingredients. There seem to be numerous versions of the recipe but this is the one we enjoy the most. Hope it works for you.
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Wild Rice & Turkey Casserole
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Votes: 2
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Instructions
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Prepare wild rice mix, being careful not to overcook. In a saucepan, saute onions, mushrooms & celery in butter until softened. Add soup, sour cream, soy sauce & broth & heat through. Then add turkey, water chestnuts & prepared wild rice mix, stirring gently.
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Preheat oven to 350 F. Place mixture into lightly buttered casserole dish. Bake for 25-35 minutes, gently stirring once. After stirring, top with chopped or slivered almonds.
The key components needed when preparing a baked pasta meal lies in selecting a good durum wheat pasta, tossed through a rich, creamy sauce with the addition of proper seasonings and the right cheeses.
Baked spaghetti is more accommodating to busy schedules than stove top pastas. Part of the charm of a baked pasta dish is being able to assemble it completely and refrigerate until time to bake. The results will be good but not great. You are better off making the components ahead of time — saute the vegetables, cook (meat) sauce, combine the cheeses, boil the pasta and then combine everything just before baking.
Oven baked pasta has a long history with many variations. Ingredients will vary depending on regional traditions and approaches. A few things that always work for me are; choosing a good durum or egg pasta, cook it al dente, season each element of the dish, be generous with the sauce but go easy on the cheese and if you choose to use a crumb topping, make your own and keep it coarse.
Today’s BAKED SPAGHETTI with MEAT SAUCE recipe is a very simple one I used many years ago in the restaurant industry. It was put out by the Campbell’s soup company and worked well in the commercial setting. It can be changed up with beef, pork or chicken, all with good results.
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Oven Baked Spaghetti with Meat Sauce
Very filling as well as satisfying.
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Votes: 1
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Instructions
In a large pot, cook spaghetti in salted boiling water for 8-10 minutes or until al dente; drain & set aside. In a medium skillet, brown meat with onion, green pepper, garlic & spices.
Preheat oven to 350 F. Add soups & water to skillet & stir. Combine pasta with 'meat sauce' mixture, mixing well.
Spread mixture into a 9 x 9-inch baking dish; top with shredded cheddar & sprinkle Parmesan over all. Bake for 20-25 minutes & serve.
When it comes to stuffed pastas, the only limitation is your own imagination. Sometimes it could be inspired by the seasons, maybe what you grew in your garden. Other times, its what you have on hand. Some of the best baked pastas evolve from a little adventure and risk taking.
The filling you choose, gives body and character. The sauce should bring the plate alive and complement the filling, not overpower or mask what is held within the pasta ‘walls’. Generally, there are three types of sauce used when making this entree; either a light tomato sauce, Bechamel or cream sauce or a broth sauce.
I have always favored using ‘Conchiglioni‘ pasta, the name derives from the Italian word meaning ‘seashells’. Their shape, size and consistency are the perfect vessel for bold, rich fillings and flavorful sauces. Baked pastas, or ‘pastas al forno’ as they are called in Italy, date back to the Renaissance when they were being served at the banquets of nobles.
Anyone following my food blogs has long since figured out I have a huge love for ‘stuffing things’. Although this meal may seem a bit ordinary, the recipe is one I developed many years ago and still enjoy using it. You can also find it featured in my eBook on Amazon, ‘Living Large on a Lean Food Budget’.
Today, March 24th, is the birthday of my brother, Tony.
HAPPY BIRTHDAY, TONY!
ENJOY YOUR DAY AS WE CELEBRATE YOU WITH LOVE.
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Broccoli- Salmon Pasta Shells
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Votes: 1
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Instructions
Cook pasta shells in boiling, salted water with a small amount of oil added, for 15 minutes. Drain, rinse under cold water.
In a small saucepan, melt margarine & remove from heat. Stir in water & sauce mix. Bring to a boil over medium heat & simmer 3 minutes.
In a large bowl, combine salmon, mushrooms, broccoli, onions & half of dill sauce.
Preheat oven to 350 F. Fill pasta shells with salmon mixture. All the filling should fit into 18 shells as they are nicely 'overstuffed'. In a small bowl, mix together remaining dill sauce, reserved salmon juice & mushroom soup. Spread some sauce over bottom of a 9 x 13-inch baking pan. Lay filled shells single file in pan. Pour remaining sauce over all & top with grated cheddar cheese.
Cover with foil & bake about 45-50 minutes.
Recipe Notes
- This meal is easily portioned and frozen for an easy quick fix for supper later.
- If you prefer, you could use fresh baked salmon instead of canned.
The 1950’s became the decade of casseroles. ‘One Pot’ meals have been around since mankind first invented cooking utensils but were rediscovered in the 1930’s.
Culinary habits of the 1950’s were practically defined by casseroles. The legendary ‘Tuna Noodle’ and ‘Green Bean’ casseroles, were the two that have endured the test of time and are still around today. Most others have faded away, largely because they simply weren’t that good.
One day when I was going through my mother’s little recipe file boxes, I happened to come across one such recipe. It appeared to be from the ‘Clover Leaf’ company. I vaguely recall her making it but decided to try it. I’m sure at that time, it was probably made with either tuna or salmon. I added a few extra spices just to ‘kick’ it up a notch and we really enjoyed it. As Brion put it, ‘great little comfort food meal’.
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'Retro' Tuna/Salmon Pasta Bake
Comfort food of yesteryear.
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Votes: 1
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Instructions
Preheat oven to 350 F. Boil macaroni. Place half of the macaroni in a buttered 9 x 9-inch baking pan. Add drained, flaked salmon (or tuna), peas, eggs & seasonings; cover with the rest of the macaroni.
Combine soup, milk & salmon juice; pour over all. Top with cheese or breadcrumbs or a combo of both. Bake uncovered about 30 minutes.
