Archive for ‘Soups, Salads & Sandwiches’

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April 12, 2012

The Perfect Panini

I’ve committed a lot of time to the sandwich at 4plates. Creating unique sandwiches, finding ways to use leftovers to make a sandwich, talking about sandwiches, and of course, eating sandwiches. I’ve declared that the sandwich is my husband’s favorite food group, and other than the banana, it could quite possibly be the perfect food. According to Alan Davidson’s Oxford Food Companion, the origin of the sandwich is generally attributed to the 4th Earl of Sandwich, John Montagu. He was said to have eaten his food in the form of a sandwich to avoid having to stop playing cards. Meat tucked between two pieces of bread, kept the cards free from meaty, greasy fingers… lovely.

The sandwich has evolved far beyond the Earl’s slab of meat on bread. Almost every culture has their own version of the sandwich. It’s no surprise that the Italians have perfected the marriage of meat and bread with their panini sandwich. Whether made on a hearty ciabatta, perfectly baked focaccia or slices of Italian boule, it’s fantastico!  We received a panini press years ago as a gift, and I have to admit we use it often. It makes the insides deliciously melty, and the bread gets that perfect grilled crunch. No oil or butter needed on the outside of the bread, eliminating unnecessary calories. I have a Delonghi machine, but there are many brands & styles available. For around fifty bucks, you can get yourself a nice electric panini press.

GRILLED CHICKEN WITH APPLES & BRIE

INGREDIENTS

  • Sliced grilled chicken breast
  • Sliced Granny Smith apples
  • Brie cheese
  • Whole grain baguette
  • A schmear of Dijon

ROSEMARY HAM, MANCHEGO & FIG PRESERVES

INGREDIENTS

  • Sliced ham (Serrano or I use Boars Head Rosemary Ham)
  • Manchego Spanish cheese, sliced
  • Fresh rosemary (just a few chopped leaves sprinkled inside the sandwich)
  • Fig preserves
  • Hearty sliced Italian boule or other rustic bread

FRESH MOZZARELLA, ROASTED PEPPERS, BASIL LEAVES & BALSAMIC

INGREDIENTS

  • Sliced fresh mozzarella
  • Whole basil leaves
  • Roasted red peppers (jarred is fine here, just pat them dry before putting on the sandwich)
  • Sliced Italian bread
  • Drizzle of good balsamic vinegar

MIX AND MATCH PANINI PAIRINGS

Many a panini has been made in our kitchen. Here is a list of a some delectable ingredients that you can put between a hearty hunk of bread. It’s like the old Chinese restaurant menus… pick one from column A, two from column B and pray the fortune cookie you picked has you winning the lottery.

MEATS: Prosciutto, capicola, spicy soppressata, grilled chicken & good quality sliced turkey

CHEESES: Goat cheese, smoked or fresh mozzarella, super sharp provolone, fontina, Manchego & brie

VEGGIES & GREENS: Arugula, baby spinach, swiss chard, kale, artichokes, sliced avocado & of course, tomatoes

GRILLED VEGETABLES: Eggplant, zucchini, red peppers, Portobello mushrooms, yellow squash & red onions

SPREADS & SAUCES: Basil or sun-dried tomato pesto, fig or raspberry preserves, olive tapenade, balsamic drizzle & Sriracha for that spicy kick

* Don’t forget you can sweeten it up too. Nutella and banana could be the best combo yet!

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March 14, 2012

Smoky Split Pea Soup with Ham

Smoky Split Pea Soup

Nothing screams “it’s cold outside” more than homemade soup. Rib-sticking thick, smoky split pea soup will warm you from your head to your toes. Unfortunately, here in the Northeast we seem to have gone from the fall season right into spring. It’s March and it was 70 degrees here this week. I still make soup, and it’s still delicious, but it loses a little of its effect when there’s no bone-chilling wind whirling around outside.

Ham hocks are the secret to this soup’s rich flavor. Browning the ham hocks in your stock pot will produce those smoky good-bits in the bottom of the pan, and slow cooking them in your soup will impart that homey rich flavor that reminds me of my childhood. I don’t know how to make reasonable quantities of soup, and this recipe is no exception. Feel free to cut the recipe in half. We typically will eat this soup for dinner the first night and then for lunch the next day. With some small containers left to freeze, they’re a great grab and go for lunches at the office.

INGREDIENTS (Serves about 6-8 with leftovers)

  • 2 ham hocks
  • 1 large onion
  • 8 large carrots, chopped into large chunks (at least 1/2 inch)
  • 6 celery stalks, large chop
  • 2 cloves garlic, minced
  • 2 – 16oz bags split peas, rinsed and picked through
  • 2 bay leaves
  • 1 small thyme bundle
  • 12 cups chicken stock (2 – 48oz containers low sodium chicken stock)
  • About 1lb ham, large dice
  • Kosher salt & pepper to taste
  • Handful chopped parsley

Heat a large stock pot or Dutch oven and add a little olive oil to the bottom of the pan. Brown the ham hocks on all sides, remove from the pan. Add the onion, carrots, celery, a little salt and pepper – sauté until they begin to soften but don’t let them brown. Add in the minced garlic and cook for a minute until fragrant. Add the split peas, bay leaves, thyme bundle and chicken stock, stir. Put the ham hocks back in the pot along with the diced ham. Stir again to combine. Bring the soup to a boil and reduce the heat to a simmer. Cook on a low heat for about 2 hours, stirring periodically. The soup should be nice and thick. Remove the ham hocks from the pot and cut the meat from the bones – it should fall off the bones easily. Discard any fat and the bones. Return the meat to the pot and stir. Taste to check seasoning, sprinkle with chopped parsley, serve and enjoy!

* If the soup gets too thick, you can thin it out with a little water. The longer it cooks, the thicker it gets.


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