Your Questions About Sourdough Bread Bowl Recipe

Charles asks…

Knotts Berry Farm potato cheese soup in a bread bowl?

At Knotts Berry Farm in Buena Park, CA, one restaurant (Chow House) serves a delicious potato cheese soup in a sourdough bread bowl.

Anyone have a copycat recipe?? I’ve always wanted to make it…

sourdough answers:

Creamy Potato Cheddar Soup in Sourdough Bread Bowl.Soup in a sourdough bread bowl, what could be more comforting
Servings: 4
Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes

Sourdough bread bowls for each serving, (this is a recipe for a total of approx. 4 servings) inside of bread cut out, to resemble bowl, extra bread & lid taken out to use for dipping

1/2 sweet onion, finely chopped
1/4 c. Unsalted butter
1 clove garlic, minced
6 potatoes, peeled, cut into bite size cubes
2 to 2-1/2 c. Vegetable broth
1/2 tsp. Celery seed
1/2 tsp. Pepper
1 tsp. Salt
1 c. Half n half
1 Tb. Cornstarch
2 c. Cheddar cheese, shredded
extra shredded cheese for garnish, optional

In a saucepan, on medium low heat, melt butter, add onion, saute until onion is tender, 2-3 minutes, add garlic, celery seeds & potatoes, saute for a minute, add vegetable broth, enough to cover potatoes, salt & pepper, cover, simmer on medium low for about 20-25 minutes, until potatoes are soft. Remove some of the broth from potatoes to whisk with cornstarch. Add back in with half n half, to potatoes & broth, carefully stirring to prevent lumps, add cheddar cheese, turn off heat, cover, cheese will melt, stir to combine. Ladle into your bread bowl. Enjoy!

John asks…

Can you recommend some tasty bagged lunch ideas?

I’m starting a new job next week, and I hope to use it as an chance to train myself to bring lunch from home instead of eating out. I’ve never been very good about doing this in the past, but I really want to make it work this time.

I cook a lot already, and I don’t mind spending time in the kitchen to end up with a nice lunch. What I really need are good recipes that work well served cold/room temperature or things that can reheat well in the microwave.

sourdough answers:

Taking a salad is easy. Just wash and dry the lettuce leaves, put in a resealable bag and top the leaves with a damp paper towel. The dressing can be transported in a screw-top jar. Soups can be taken in thermos flasks and drunk from mugs. Buying in a stock of plastic cutlery and paper napkins will minimise any washing up.
Here are a few recipes that always work in my case.. With little changes, i come up with so many different things for my self every day. You need to be creative when it comes to food.
1. Roasted Vegetable and Chicken Tortilla Wraps
The night before, quarter 1 red pepper and 1 red onion. Put them in a bowl and drizzle over some olive oil and balsamic vinegar, add salt and pepper and make sure the vegetables are well coated in the dressing. Transfer to a baking tray and roast in a hot oven until slightly charred. While the veg are cooking, grill a chicken breast. When cool, slice into strips. Mix the roasted veg with 1 tsp pesto. Take the roasted veg, the sliced chicken breast and 1 or 2 flour tortilla to work with you. To make the wrap, lay out the tortilla and fill with the roasted veg and the chicken, and salt and pepper to taste. Carefully fold in the sides and roll up. Add a mixed leaf salad if you like.
2. Salad Niçoise with Fresh French Baguette
Make up a quick Niçoise salad using a tin of tuna in olive oil. Drain off the oil and reserve for the dressing, then put the tuna into a bowl. Add some halved cherry tomatoes, snipped anchovies, pitted black olives and blanched French beans if you have them. Make a dressing with the reserved oil using lemon juice, salt and pepper. Pour over the fish then store in the fridge until ready to use. Have a fresh baguette with it.
3. Meatloaf Sandwich with Onion Jam
Don’t make a meatloaf especially for this sandwich, but if you do happen to have some leftover I can’t think of a better way of using it up. If you don’t have any meatloaf, you can use any leftover meat: chicken, lamb, beef or pork. Buy a pot of onion jam (you can get it from a speciality food shop) and spread it thickly onto a sliced white cob loaf then top with the meatloaf or cold meat.
4. Parma Ham Ploughman’s Lunch
Get the best Parma Ham you can, some sun-dried tomato chutney, a hunk of parmesan cheese, some sourdough bread and a pile of rocket leaves. Make it all look wonderful in your lunch box.
5. Mushroom Crostini
Slice a small French baguette on the diagonal into approximately 1cm slices and toast in the oven on both sides till crispy and golden.
Heat a little olive oil in a frying pan and fry about 200g of sliced mushrooms with a clove of crushed garlic and some fresh thyme leaves for 5-10 minutes till soft. Stir in 1 tbsp of balsamic vinegar, season with salt and pepper and cook for another minute or so. Spread the crostini with some soft, mild goat’s cheese or a small slice of brie, then top with a spoonful of mushrooms.
6. Mushroom and Steak Sandwich
Slice a sandwich-size portion of ciabatta or French stick horizontally and grill the inside. Heat a little oil over a high heat in a frying pan, season a thin piece of sirloin steak and quick fry on both sides. Remove and keep warm. Add a little more oil and fry half an onion, sliced, till soft and beginning to colour. Add a handful of sliced mushrooms and fry another 5-7 minutes till soft, then add a dash of Worcestershire sauce, salt and pepper. Spread the toasted bread with a little mayonnaise and French mustard (or any spread of your choice) and pile the steak and mushroom mixture in between.
7. Tomato and Mozzarella Salad
680g plum tomatoes, thinly sliced
1 bunch spring onions, thinly sliced
1 small cucumber, peeled, deseeded and diced
225g mozzarella, diced
2 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
3 tbsp red wine vinegar
3 tbsp olive oil
salt and freshly ground black pepper
Place all of the ingredients in a medium bowl and mix well. Seal tightly and refrigerate for at least 1 night and for up to 4 days.
Salad is best after sitting at room temperature for an hour before serving, but it may be eaten cold.

Betty asks…

Just discovered a Tesco salad with ceasar dressing. Its absolutley lovely stuff?

Unfortunately none of the bottles off the shelves taste even remotely like it. Anyone got any really good recipes to make my own that taste a little less vinegary and more creamy?

sourdough answers:

1 Garlic clove; halved
½ cup Mayonnaise; nonfat
2 tablespoon Vinegar, red wine
2 teaspoon Mustard, Dijon style
2 teaspoon Wine, white
Worcestershire sauce
1 teaspoon Anchovy paste
¼ teaspoon Pepper
2 teaspoon Oil, olive
¾ teaspoon Cajun seasoning
1 Garlic clove; minced
2 cup Bread, sourdough, cubes 3/4″ thick
18 cup Lettuce, romaine; torn
? Cup Cheese, Parmesan, fresh grated
Drop the garlic halves through the opening in blender lid with blender on; process until minced. Add mayonnaise and the next 5 ingredients (mayonnaise throught pepper); process until well-blended. Cover and chill at least 1 hour. Combine oil, Cajun seasoning, and minced garlic in a medium microwave safe bowl. Microwave at HIGH for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400 degrees for 15 minutes or until golden brown. Place letturce in a large bowl. Add dressing; toss gently to coat. Sprinkle with cheese, and top with croutons. Calories 137 (27% from fat); Protein 7.7g; Fat 4.1g (sat 1.3g, mono 1.6g, poly 0.4g); Carb 18.2g; Fiber 4.1g: Chol 4mg; Iron 3mg; Sodium 836mg; Calc 176mg

Laura asks…

Does anyone have a good recipe for New Orleans style BBQ Shrimp?

I just saw an episode of Man v. Food and he went to Deanie’s Restaurant in New Orleans. They made it with this “Compound Butter” that looked unbelievable. If you have a recipe for that as well, that would be awesome!! Thanks People!

sourdough answers:

Here are a couple of different recipes, both are great. I added in a couple of compound butter recipes too. Now I am craving some shrimp… I hope you enjoy yours! <3

New Orleans Style BBQ Shrimp

Serve with French or Sourdough bread for dipping the sauce. Have lots of napkins or paper towels ready, as this is VERY messy. (Locals put the whole shrimp in their mouth to extract the sauce, that would be wasted otherwise, before you peel the shrimp.)


2 pounds shrimp (16-20 or 21-25 shrimp per pound), heads left on
1 stick butter
1 stick margarine
2 tablespoon olive oil
1 tablespoon chopped, fresh garlic (adjust amount to YOUR taste)
dash of Worcestershire sauce
dash of lemon juice
4 ounces beer or white wine
2 teaspoons of Creole seasoning (or as an alternate, add pinch of crushed red pepper, cayenne pepper, sea salt, white pepper, and black pepper)


In iron skillet, saute shrimp in butter, olive oil, and margarine, with seasonings, 4-5 minutes. Turn-over when shrimp are pink. Reduce heat, add garlic and saute 1 more minute.

Add Worcestershire Sauce, beer or wine, and lemon juice, cover, and simmer 2-3 more minutes.

Dish is best when refrigerated overnight, then reheated, as it intensifies flavors.

Reheating Directions:
Place in preheated 400 degree F oven for 6-8 minutes or until butter bubbles. Serves 2.

New Orleans BBQ Shrimp
Jason Gronlund, the executive chef for Tabasco.

The best part of this dish is the sauce and bread; the shrimp come second. Use fresh head-on shrimp if you can find them; they lend the dish more flavor. (Just remember to remove the eyes before cooking, as they will turn the sauce black.)


5 tbsp. Butter, divided
1 tbsp. Garlic, chopped
12 jumbo shrimp
1/4 cup clam juice
1/4 cup beer
3 tbsp. Worcestershire sauce
1/4 tsp. Thyme
1/4 tsp. Basil
1/2 tsp. Rosemary
1 pinch oregano
1 pinch black pepper
1/4 Tsp. Tabasco sauce
1 loaf French bread


Melt 2 Tbsp. Of butter in a sauté pan over medium high heat. Add garlic and shrimp to pan and sauté together until the shrimp starts to turn pink. Add remaining ingredients, except for the 3 tbsp of butter. Keep the shrimp moving around in the pan so they cook evenly.

Allow liquid to reduce by half, then add the remaining butter. Keep stirring the sauce so the butter blends into it evenly.

Serve immediately with slices of warm, crusty French bread. Serves 4.

Herb Compound Butter

Butter blended with other ingredients is known as a compound butter. Here, we use fresh herbs plus lemon zest and juice to flavor the butter, which is excellent with everything from corn on the cob to grilled fish.


8 Tbs. (1 stick) unsalted butter, at room temperature
1 Tbs. Chopped fresh flat-leaf parsley
1 Tbs. Chopped fresh chives
1 tsp. Lemon zest
2 tsp. Fresh lemon juice
Salt and freshly ground pepper, to taste


In a bowl, combine the butter, parsley, chives, lemon zest, lemon juice, salt and pepper. Mash and fold the butter and flavorings until smooth and well blended.

Place a 12-inch square of plastic wrap or waxed paper on a work surface. Scrape the butter mixture onto the plastic wrap, placing it about 2 inches from the edge nearest you. Shape the butter into a horizontal cylinder about 8 inches long and 2 inches wide. Wrap the butter in the plastic wrap, then twist the ends of the plastic in opposite directions; the plastic will tighten to shape the butter into a compact log. Refrigerate until the butter is firm, about 2 hours.

Just before serving, unwrap the butter and cut into 1/4-inch rounds. Makes about 8 Tbs.

Cilantro, Jalapeno, Red Pepper Butter


1/2 cup real butter, softened
1/2 cup fresh chopped cilantro
1/4 cup red pepper, finely diced
1 Tablespoon lime juice
2 to 3 jalapenos, finely diced & seeded.
1 Tablespoon fresh chopped Garlic
2 Tablespoons chopped green onion
Salt & Pepper to taste


Mix all ingredients together. Serve on meat or veg as desired.

David asks…

Do you know any good tasty vegetarian sandwich recipes?

The only one I know is Tomato sandwiches, but I would like a change.
I have tried cucumber, but it didn’t taste so great.

Do you have any tried, tested and tasty vegetarian sandwich recipes.

Please and Thank you in advance.

sourdough answers:

Hello! This recipe is for a Vegetarian sandwich loaf… Hope you like it.

Ingredients (serves 6) :
1 large sourdough loaf
1/2cup basil leaves
250g low-fat ricotta cheese
1 small garlic clove, crushed
450g jar peeled whole capsicum in brine, drained
280g jar artichoke hearts in brine, drained, thinly sliced
8 slices chargrilled eggplant (see note)
2 tomatoes, sliced
green salad, to serve

Method :
Cut a 1cm-thick slice from the top of loaf. Set aside. Scoop out soft bread from inside loaf , leaving 1cm-thick crust. Finely chop 1 tablespoon basil leaves. Beat chopped basil, ricotta, garlic and salt and pepper in a bowl.
Cut capsicum in half. Discard seeds. Place capsicum, artichokes and eggplant on a large baking tray. Pat dry with paper towel. Layer half the capsicum inside loaf. Top with half the artichokes, eggplant, tomato and remaining basil leaves. Spread with half the ricotta mixture. Repeat layers.
Place reserved top on to filled loaf, pressing firmly to secure. Wrap tightly in plastic wrap and foil. Refrigerate overnight.
Remove loaf from the fridge 30 minutes before serving. Cut into slices and serve with green salad.

Notes :
This is best made a day in advance


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