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Tomato, Mozzarella and Pesto Panini
Tomato, Mozzarella and Pesto Panini
Sandwiches can be fun, but sandwiches that are warmed (aka Panini) are fantastic! We love the Barefoot Contessa, at Home cookbook and this recipe, taken from this book, is an easy way to make a delicious vegetarian sandwich.
INGREDIENTS
• 1 pound vine tomatoes or 2 Large ripe tomatoes or handful of smaller vine tomatoes
• 1 (16 oz.) ball of fresh mozzarella
• 12 slices bakery white bread, sliced ½ inch thick
• 1 cup arugula pesto
• Kosher Salt
• Unsalted butter at room temperature
DIRECTIONS
Preheat a Panini grill (or grill pan or frying pan). Core the tomatoes and slice the tomatoes and mozzarella ¼ inch thick. If using smaller vine tomatoes slice them into three mini slices.
Place bread slices on work surface. Spread each slice evenly with pesto (recipe below). Place a layer of mozzarella (about 2 slices) on the half of bread and cover with layer of tomato. Sprinkle with salt. Place remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with softened butter. Grill the sandwiches in batches for 2-3 minutes until the cheese oozes. If using a grill or frying pan try to weight the sandwich down with a plate. Cut in half and serve warm.
Pesto:
• 2 cups packed fresh arugula leaves
• 2 cloves garlic
• 1/4 cup pine nuts (I like them toasted first)
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino (or Romano or parmesan) cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
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Squash Risotto
Squash Risotto
One of the keys to successful risotto is to keep the stock hot so that when you add it to the rice, it doesn’t cool everything down…a little tip from the creators of this recipe at the Food Network.
INGREDIENTS
• 4 cups turkey or chicken stock, divided
• 2 tablespoons unsalted butter
• 1 small onion, finely diced
• 3 cups arborio or carnaroli rice
• 2 cups puréed leftover squash (steamed and pureed)
• 1/2 cup freshly grated Parmesan cheese
DIRECTIONS
In a medium-size saucepan over high heat, bring turkey or chicken stock to a boil; then reduce heat to low and bring to a simmer. In a separate medium-size saucepan over medium-high heat, melt butter and sauté onion gently until translucent, about 5 minutes. Add rice and stir well to coat. Cook, stirring often, about 3 minutes, being careful not to brown rice or onion. Add about 1-1/2 cups hot stock to rice/onion mixture and stir until most of the liquid is absorbed. Add another 1 cup hot stock and stir until most of the liquid is absorbed. Repeat with another 1 cup hot stock until the rice is barely al dente. Add squash purée and about 1/2 cup remaining stock. Cook 1 minute. Add cheese and stir until well incorporated.
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Garlic Scape and Gruyere Biscuits
Garlic Scape and Gruyere Biscuits
Ok, so this might not be on the top 10 healthy list of things to make, but if you want to splurge a little bit this biscuit recipe from The Pink Apron is worth it! The gruyere cheese gives them a nutty flavor and a beautiful golden top, while the garlic scapes add a light garlicky flavor. They are great with a small pat of butter or with a salad, or if you really want to take it to the next level you could use them as a base for an amazing egg sandwich .
INGREDIENTS
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 8 tablespoons cold unsalted butter, cut into pieces
• 1 1/4 cups shredded Gruyere cheese
• 1/4 cup chopped garlic scapes
• 3/4 cup buttermilk
• 2 tablespoons melted butter
DIRECTIONS
Preheat an oven to 400 degrees F. Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking powder, salt and pepper. Add the cold butter and, using a pastry blender or your fingertips, mix the flour and butter together until small, coarse crumbs form. Stir in the cheese and garlic scapes. Add the buttermilk and, using a rubber spatula, stir to form large, moist clumps.
Turn the dough out onto a well-floured surface and knead 4 or 5 times, until the dough just holds together. Using floured hands, press the dough together to form a large ball. Roll out the dough to 1/2-inch thickness, dusting with more flour as needed. Using a 2 1/2-inch round biscuit cutter, cut out the dough and transfer the rounds to the prepared baking sheet. Gather up the scraps, reroll and cut out more rounds. Brush the tops of the biscuits with the melted butter.
Bake, rotating the pan from front to back halfway through baking, until the biscuits are golden brown, about 20 minutes. Let cool for 10 minutes before serving. Makes 14 biscuits.
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