I don't know about you, but I simply adore sandwiches. I would be very content to eat for them rest of days. This sandwich is a rather sophisticated take on a classic grilled cheese. Fontina is a mild Italian cheese, that is excellent for melting.
Ingredients:
1/2 cup unsalted butter
12 slices firm white bread, brioche, or challah
3/4 - 1 lb. of fontina cheese, sliced (if you can't get fontina, Gruyere and Emmentaler are fine substitutes)
6 slices prosciutto
1 ripe pear such as Bartlett or Comice, thinly sliced
~ First clarify the butter: Melt the butter in a small, heavy saucepan over very low heat, watching carefully so it does not burn. Remove from the heat and let stand briefly, then, using a spoon, skim off and discard the foam from the surface.. Carefully pour off the clear yellow liquid into a bowl. Discard the milky solids left behind in the pan.
Lay 6 slices of bread on a work surface and top evenly with the cheese, 1 slice of prosciutto, and the pear slices. Top with remaining bread.
Brush a wide saute pan or stove-top grill pan generously with the clarified butter and warm over medium heat. When it is hot, place as many sandwiches as will fit on the pan or grill without crowding, and weight them down with a pan lid. Cook until the bottom is golden brown, about 4 minutes. Adding more butter as needed, carefully flip the sandwiches, replace the lid, and cook on the second side until golden brown, about 4 minutes longer. The cheese will have melted. Remove from the pan or grill and keep warm. Repeat with the remaining sandwiches.
To serve, cut each sandwich in half. Serve warm.
Serves 6
Tuesday, November 12, 2013
Gougeres
These savoury little cheese pastries are made from pate a choux, the same dough that is used to make cream puffs.
Ingredients:
2 cups plus 2 Tbs. milk
1/2 cup unsalted butter
2 tsp. salt
2 cups all-purpose flour
8 eggs
1/2 lb. Emmentaler, Gruyere. or other Swiss-type cheese, finely diced
~ Preheat oven to 375 F. Line two baking baking sheets with parchment (baking) paper.
In a heave sauce pan over high heat, combine the 2 cups of milk, the butter, and the salt. Bring to a boil and then add the flour all at once. Reduce the heat to low and stir until the mixture forms a ball and pulls cleanly away from the sides of the pan, about 5 minutes. Remove from the heat. Using an electric mixer set on medium speed, beat in the eggs, one at a time, until pastry is very shiny, about 5 minutes. Fold in three-fourths of the cheese after the last egg has been added.
Using a large tablespoon with a oval bowl, scoop out 2-3 inch rounds of dough into the baking sheets, spacing them about 2 inches apart. Brush the rounds with the 2 tablespoons milk and sprinkle with the remaining cheese.
Bake until well puffed and browned, 30-35 minutes. Remove from the oven and let cool for 5 minutes just before serving.
Serves 6-8
Ingredients:
2 cups plus 2 Tbs. milk
1/2 cup unsalted butter
2 tsp. salt
2 cups all-purpose flour
8 eggs
1/2 lb. Emmentaler, Gruyere. or other Swiss-type cheese, finely diced
~ Preheat oven to 375 F. Line two baking baking sheets with parchment (baking) paper.
In a heave sauce pan over high heat, combine the 2 cups of milk, the butter, and the salt. Bring to a boil and then add the flour all at once. Reduce the heat to low and stir until the mixture forms a ball and pulls cleanly away from the sides of the pan, about 5 minutes. Remove from the heat. Using an electric mixer set on medium speed, beat in the eggs, one at a time, until pastry is very shiny, about 5 minutes. Fold in three-fourths of the cheese after the last egg has been added.
Using a large tablespoon with a oval bowl, scoop out 2-3 inch rounds of dough into the baking sheets, spacing them about 2 inches apart. Brush the rounds with the 2 tablespoons milk and sprinkle with the remaining cheese.
Bake until well puffed and browned, 30-35 minutes. Remove from the oven and let cool for 5 minutes just before serving.
Serves 6-8
Italian Bean and Pasta Soup
This hearty soup perfect for cool weather and when you just want to stay indoors. If you have made the soup in advance, add the cooked pasta when reheating it, as the pasta can become mushy if it stands too long in the soup.
Ingredients:
2 cups dried borlotti, cannellini, or other small white bean
3 Tbs. olive oil
1/2 cup chopped pancetta
1 yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 large cloves of garlic, peeled and minced
8 cups of water or chicken stock
1 1/2 cups diced canned plum tomatoes
2 tsp. salt, plus more to taste
ground pepper to taste
1/2 lb. small dried pasta, such as shells or ditalini
extra virgin olive oil for serving
grated Parmesan cheese for serving
~ Pick over the beans and discard any misshapen beans or stones. Rinse the beans, drain, and place in a saucepan. Add water to beans and bring to a boil over high heat. Boil for 2 minutes, then remove from the heat, cover, and let stand for 1 hour. Drain.
In a saucepan over medium heat, warm the olive oil. Add the pancetta and saute, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery, and garlic and saute, stirring often, until softened, about 8 minutes longer. Add the water or stock, beans, tomatoes, and 2 teaspoons salt and bring to a boil. Cover, reduce the heat to low, and simmer until beans are very tender, about 1 hour.
T give the soup more body, remove 2 very large spoonfuls of beans and vegetables and puree in a blender or food processor, then return the puree to the pan. Season with salt and pepper and reheat gently.
When the soup is almost ready, bring a large saucepan three-fourths full of salted water to a boil. Add the pasta, stir well, and cook until barely al dente, about 8 minutes or according to package directions. Drain and add to soup. Simmer for an additional 5 minutes,
T serve, ladle into warmed bowls. Top each serving with a swirl if extra virgin olive oil, some grated cheese, and a liberal grinding of pepper.
Serves 6
Ingredients:
2 cups dried borlotti, cannellini, or other small white bean
3 Tbs. olive oil
1/2 cup chopped pancetta
1 yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 large cloves of garlic, peeled and minced
8 cups of water or chicken stock
1 1/2 cups diced canned plum tomatoes
2 tsp. salt, plus more to taste
ground pepper to taste
1/2 lb. small dried pasta, such as shells or ditalini
extra virgin olive oil for serving
grated Parmesan cheese for serving
~ Pick over the beans and discard any misshapen beans or stones. Rinse the beans, drain, and place in a saucepan. Add water to beans and bring to a boil over high heat. Boil for 2 minutes, then remove from the heat, cover, and let stand for 1 hour. Drain.
In a saucepan over medium heat, warm the olive oil. Add the pancetta and saute, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery, and garlic and saute, stirring often, until softened, about 8 minutes longer. Add the water or stock, beans, tomatoes, and 2 teaspoons salt and bring to a boil. Cover, reduce the heat to low, and simmer until beans are very tender, about 1 hour.
T give the soup more body, remove 2 very large spoonfuls of beans and vegetables and puree in a blender or food processor, then return the puree to the pan. Season with salt and pepper and reheat gently.
When the soup is almost ready, bring a large saucepan three-fourths full of salted water to a boil. Add the pasta, stir well, and cook until barely al dente, about 8 minutes or according to package directions. Drain and add to soup. Simmer for an additional 5 minutes,
T serve, ladle into warmed bowls. Top each serving with a swirl if extra virgin olive oil, some grated cheese, and a liberal grinding of pepper.
Serves 6
Tuesday, November 5, 2013
Potato Gratin
Ingredients:
1 Tbs. extra-virgin olive oil
1 leek (white and light green parts only) halved and thinly sliced
4 slices of bacon
3 1/2 - 4 pounds of yellow-skinned potatoes, peeled and cut into 1/4-inch thick slices
1 1/2 cups of chicken broth
1 cup of whipping cream (35%)
1/2 milk
3 sprigs of fresh thyme
2 cloves garlic, thinly sliced
1/2 tsp. salt
1/2 tsp. pepper
pinch of nutmeg
1 cup shredded Gruyere cheese
TOPPING:
1 cup fresh bread crumbs
1/2 cup shredded Gruyere cheese
2 Tbs. unsalted butter, melted
~In a large skillet, heat oil over medium heat; cook leek, stirring occasionally, until softened and light golden, about 4 minutes. Transfer to a bowl; set aside.
In the same skillet over medium heat, cook bacon until crisp, 6-8 minutes, Drain on a paper towel-lined plate; chop bacon and set aside.
Drain fat from skillet; wipe clean. Add potatoes , chicken broth, cream, milk, thyme, garlic, salt, pepper and nutmeg; bring just to a simmer over medium heat, about 10 minutes. Reduce heat to medium-low; partially cover and simmer, stirring occasionally, until potatoes are fork tender but still hold their shape, about 12 minutes. Discard thyme.
Using slotted spoon, transfer half of the potatoes to greased 13 x 9-inch (3litre) baking dish. Sprinkle with Gruyere cheese, leek and bacon; top with remaining potatoes. Scrape cooking liquid over top.
TOPPING:
Stir together fresh bread crumbs, Gruyere cheese, and butter; sprinkle over potato mixture.
Bake at 400 F until sauce is bubbly and topping is crisp and golden, about 25-30 minutes.
Makes 8-10 servings.
1 Tbs. extra-virgin olive oil
1 leek (white and light green parts only) halved and thinly sliced
4 slices of bacon
3 1/2 - 4 pounds of yellow-skinned potatoes, peeled and cut into 1/4-inch thick slices
1 1/2 cups of chicken broth
1 cup of whipping cream (35%)
1/2 milk
3 sprigs of fresh thyme
2 cloves garlic, thinly sliced
1/2 tsp. salt
1/2 tsp. pepper
pinch of nutmeg
1 cup shredded Gruyere cheese
TOPPING:
1 cup fresh bread crumbs
1/2 cup shredded Gruyere cheese
2 Tbs. unsalted butter, melted
~In a large skillet, heat oil over medium heat; cook leek, stirring occasionally, until softened and light golden, about 4 minutes. Transfer to a bowl; set aside.
In the same skillet over medium heat, cook bacon until crisp, 6-8 minutes, Drain on a paper towel-lined plate; chop bacon and set aside.
Drain fat from skillet; wipe clean. Add potatoes , chicken broth, cream, milk, thyme, garlic, salt, pepper and nutmeg; bring just to a simmer over medium heat, about 10 minutes. Reduce heat to medium-low; partially cover and simmer, stirring occasionally, until potatoes are fork tender but still hold their shape, about 12 minutes. Discard thyme.
Using slotted spoon, transfer half of the potatoes to greased 13 x 9-inch (3litre) baking dish. Sprinkle with Gruyere cheese, leek and bacon; top with remaining potatoes. Scrape cooking liquid over top.
TOPPING:
Stir together fresh bread crumbs, Gruyere cheese, and butter; sprinkle over potato mixture.
Bake at 400 F until sauce is bubbly and topping is crisp and golden, about 25-30 minutes.
Makes 8-10 servings.
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