All Recipes | Companion

Granola and Yogurt Parfait Recipe

Posted Sep 8th, 2009 | Companion Recipes

Finding great quality granola in a restaurant is never easy since so many chefs don’t take the time to do it right. Companion has cracked the code with its homemade Granola & Yogurt Parfait. Perfect in all the right ways – crispy, tasty and never too moist or loose – this granola will have you begging for more. Companion combines rolled oats, walnuts, pecans and almonds with sweet natural...

Companion French Toast Recipe

Posted Sep 8th, 2009 | Companion Recipes

French Toast has never tasted this good… Leave the batter and griddle behind and try a delicacy unlike any other. Sweet and moist on the inside with a slightly crunchy, browned top layer on the outside, this breakfast entrée is the morning version of bread pudding. Made with Companion’s signature European craft breads, pastries and brioches, which are baked fresh daily, the bread mixture is...

Café Oatmeal Recipe

Posted Sep 8th, 2009 | Companion Recipes

Companion’s Café Oatmeal has been dubbed the “World’s Best Oatmeal” by St. Louisans. Known for its exceptional taste and soft and creamy texture, it is a classic and healthy breakfast updated with fresh, old fashioned ingredients. Starting at 5:00 a.m. every morning, Companion mixes authentic ingredients like rolled oats and brown sugar with a rich molasses flavor to make slow-cooked oatmeal...

Baked Eggs & Potatoes Recipe

Posted Sep 8th, 2009 | Companion Recipes

Best described as a crust-less quiche, Companion’s Baked Eggs & Potatoes are the most craveable item on the menu. The local farm-fresh eggs are slow baked with red russet potatoes, flour, butter, eggs, cream, and aged Gruyere cheese. Dijon mustard, cayenne pepper, and dried rosemary add mouthwatering flavor. Each morning a variety of baked eggs are made, including Bacon and Cheddar, Ham and Swiss,...

Bread Storage & Handling

Posted Aug 1st, 2009 | Companion Recipes

Breads made with only unbleached or organic whole grain flours, water, sea salt and natural leavening are best eaten the day they are baked. Age, regardless of the nature of the loaf, does cause bread to stale. Our craft breads are made with all-natural ingredients and absolutely no preservatives so this stuff isn’t going to last forever. Storing your Companion… When kept at room temperature,...

Beef San Carlos

Posted Jun 8th, 2008 | Community Recipes

Beef San Carlos, from Executive Chef Jim Voss of Duff’s Restaurant. Ingredients: 1 5lb. chuck steak 2 tbsp cumin seed 2 tbsp whole black peppercorns 1/2 tsp sugar 1/2 tsp kosher salt 4 tbsp olive oil 1 large onion, sliced 1 red bell pepper, sliced 1 cup water 1 tbsp fresh garlic, chopped 1/4 cup fresh orange juice 1/4 cup lemon juice 1/4 cup sherry vinegar 1 tsp oregano 1 tbsp achito paste (available...

Savory Bread Pudding

Posted Feb 2nd, 2008 | Community Recipes

Savory Bread Pudding, from Executive Chef Karen hoffman, of Cielo. Ingredients: 1 loaf Companion Fennel Semolina & Raisin Bread 1/4 cup olive oil 4 teaspoons chopped fresh Italian parsley 4 teaspoons chopped fresh thyme 1 large garlic clove, minced 1/4 cup of diced pancetta, rendered till tender 2 cups whole milk 6 large eggs 2 teaspoons salt 1 teaspoon freshly ground black pepper 3/4 cup grated...