Grilled Camembert Sandwiches
- Details
- Category: Misc
Grilled Camembert
Sandwiches
with Summer Tomato Soup
Camembert, a cow milk cheese from
Normandy, has a delicious
mushroomy finish which gives
flavor and balance to the bread and
the tomatoes. Yield: 5 portions
10 each Favorite bread, sliced ¼ inch
¼ cup Olive oil
2 tsp. Black pepper, freshly cracked
16 ounces Camembert (or Brie) cheese, sliced ¼
inch thick, about 16 slices
½ cup Extra virgin olive oil
1 each Onion, sliced
2 cloves Garlic, crushed
2½ lbs. Tomatoes, ripe, cored and chopped
12 each Fresh basil leaves
to taste Kosher salt and cayenne pepper
Method
1. for the sandwiches: Heat the olive oil and cracked pepper over
low heat. Turn off and let infuse for 10 minutes.
2. To assemble, lay the sliced cheese on half of the bread slices
making sure the cheese comes all the way to the edge of
the crust. Lay the top slice on each of the sandwiches and
move them together so they are crust to crust. Cover all the
sandwiches with a layer of plastic wrap and place a medium
cutting board on top of the sandwiches to gently weigh them
down for 15 minutes.
3. Using a pastry brush, thoroughly brush the surface of both faces
of the sandwich with the pepper oil.
4. Preheat a Panini griddle on low or a medium sauté pan over low
heat. Wipe surface with a little oil. Place the sandwiches in the
press or in the sauté pan and cook until slightly browned, about
2 to 3 minutes per side until the cheese is melted. Keep the heat
low so you do not burn the bread.
5. for the tomato soup: In a medium saucepan, combine the olive
oil, onions, and garlic and cook over low heat together for about
20 minutes, or until the onions are soft and translucent. Add the
tomatoes and cook another 15 minutes.
6. Add the stock and basil leaves and bring to a simmer. Cook gently
for 20 minutes to develop the flavor.
7. Strain the soup into a large bowl through a china cap or other
fine strainer, or a food mill, to remove seeds, skins, and basil.
Season passed soup to taste with kosher salt and cayenne pepper.
8. Serve the tomato soup hot with the warm sandwiches. Drizzle a
generous amount of the extra virgin oil over the top of the soup
along with a few small basil tops, and enjoy.
Recipe courtesy of The Cheeses of France Marketing Council (www.cheesesoffrance.com) and The Culinary Institute of America
Organic Cinnamon-nut Homemade Granola
- Details
- Category: Misc
- Written by Rachanne
Remember to use all Organic ingredients
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 1/4 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla
1 cup raisins or dried cranberries or a mixture of both
Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon. Spread granola in a 15x10 inch baking pan lined with aluminum foil for easy clean up.
Bake 40 minutes, stirring carefully every 10 minutes. Let it cool completely before stirring in raisins or cranberries. Store granola in a container or self-sealing plastic bag.
CAPER AND OLIVE TAPENADE
- Details
- Category: Misc
CAPER AND OLIVE TAPENADE
5 tablespoons capers
1/2 cup ITALICA GREEN OLIVES
2 flat anchovy fillets - more to taste
4 garlic cloves
1/2 cup ITALICA EXTRA VIRGIN OLIVE OIL
Coarsely chop the ingredients or blend in a food processor. Spoon over slices of French bread or use as a dip.
Chocolate Coconut Sherbet
- Details
- Category: Misc
Chocolate Coconut Sherbet
- 1 cup water
- 1 cup sugar
- 6 ounces bittersweet chocolate
- 2 cups canned coconut milk
- 2 tablespoon dark Rum
- 1tablespoon of coconut flakes ( optional)
- Heat water and sugar until sugar is disolved
- Coarsely chop the chocoalte ,sugar /water mixture , and whisk until the chocolate has completely melted. Remove from the heat and stir in the coconut milk and rum
- Chill thoroughly, then freeze in an ice cream maker according to the manufacturer’s instructions.
MUSHROOM FRITTATA
- Details
- Category: Misc
MUSHROOM FRITTATA
2 cups sliced mushrooms
1/4 cup ITALICA OLIVE OIL
1 cup sliced leeks
1 small clove garlic, minced
8 eggs, well-beaten
1/4 cup milk
1 teaspoon salt
1/4 teaspoon oregano, crushed
1/8 teaspoon coarse black pepper
1 cup cubed mozzarella cheese
1 cup fresh or frozen peas
1/4 cup chopped pimiento
2 tablespoons chopped Italian parsley
In large oven-proof skillet, brown mushrooms in oil. Add leeks and garlic; cook until just tender. In bowl, beat together next 5 ingredients. Pour into skillet. Cook without stirring, until edges are set. Lift edges to allow uncooked egg to run underneath. When eggs are slightly browned on bottom, sprinkle remaining ingredients over eggs. Bake at 350°F for 5 minutes, or until cheese is melted and eggs are puffed. Serve from skillet. Yields 4 to 6 servings.
