Jerry's Thoughts, Musings, and Rants!

Chicken Panini with Fig Jam

It's time for another Cooking Light Virtual Supper Club - that wonderful evening where 5 bloggers from around North America gather to share a virtual meal with one another. Sandi picked this month's theme: 'Dreaming of Italy'. . . something I have officially started to do now that I have two trips booked to Italy this year.

I'll have a very short trip to Bologna this summer for work - we have 36 teachers doing courses in France and Italy and I'll be popping into both to see that all is as it should be. I won't have much time there but you can bet I'll be exploring some of the wonderful foodie spots that I enjoyed so much when I was there with my friend Palma a few years ago!

My second trip is a dream I have always had - spending Christmas in Rome. . . this was the perfect year since Paul will be out of work by then we can actually go away at Christmas (Christmas vacations are not easy for folks in retail). We're renting an apartment with Palma and Brad for 2 weeks - I just paid the deposit last night so this is official! Now to find flights. LOL

See . . . dreaming of Italy is always fun!

For this theme I went simple - I made a panini - that wonderful toasted sandwich that you can pick up all over the place in Italy. Funnily, even one bought on the train tastes better than just about anything one can buy here! Now this isn't just any panini - chicken, fig jam, and blue cheese take this to a level of sophistication and deliciousness that we love!

I doubt that anyone in Italy is making a panini quite like this but let's make that a part of the dream . . . make one for yourself and share the dream!

Chicken Panini With Fig Jam

1/4 cup fig jam (I used my own, home-made fig jam)
1 (8-ounce) ciabatta,  cut lengthwise
1/4 cup crumbled blue cheese
2 tablespoons butter, softened
8 ounces sliced cooked chicken breast
1/8 teaspoon freshly ground black pepper
2 cups arugula leaves
1 teaspoon fresh lemon juice

Spread jam over cut side of top half of bread. Combine cheese and butter in a bowl, stirring until smooth. Spread cheese mixture over cut side of bottom half of bread. Arrange chicken evenly over cheese mixture; sprinkle with pepper. Place top half of bread, jam side down, over chicken.

Heat a large nonstick skillet over medium heat, and add sandwich to pan. Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once. If you have a panini maker like we do ignore this step - simple heat up the panini grill and when it is ready pop it in. If you don't have a panini grill . . . why not?????

Place arugula in a bowl. Drizzle juice over arugula; toss gently. Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half. Cut sandwich into 4 equal portions

Ham, Gruyere and Apple Panini

When we were searching for a sandwich to make with the wonderful tortellini soup that Paul cooked for dinner I thought about an apple panini. A few google clicks and I came upon this recipe by none other than Giada De Laurentiis. I threw caution to the wind and made it.

This sandwich is simple - slightly caramelized apples with butter and thyme, ham, gruyere cheese, and a touch of mustard. Good. Crazy good, actually. The sandwich lived up to my expectations and, unfortunately, I have craved it every day since. Drat! Give this recipe a try and tell me you don’t crave it too.

Ham, Gruyere and Apple Panini

2 tablespoons unsalted butter, at room temperature
2 Granny Smith apples, peeled, cored and cut into 1/4-inch thick slices
1 tablespoon chopped fresh thyme leaves
8 (1/2-inch) thick slices country-style white bread
1/2 cup whole-grain mustard
2 cups (8 ounces) shredded Gruyere
8 slices (8-ounces) Black Forest ham

In a 12-inch skillet, melt the butter over medium heat. Add the apple slices and thyme. Cook, stirring occasionally, until the apples are slightly soft, about 4 minutes. Cool for 5 minutes.

Preheat a panini press. Spread each bread slice with 1 tablespoon mustard. Arrange 1/4 cup of cheese on each of 4 bread slices and top with 2 slices of ham. Divide the apple mixture evenly on top of the ham. Add the remaining cheese and cover with the remaining 4 bread slices. Grill in the panini press until the cheese has melted and the tops are golden and crispy, about 5 to 6 minutes.

Open-face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

I don't know about you but as much as we love flank steak the two of us have never been able to eat one and I hope we never can! Leftover flank steak can be used in so many delicious ways. Like these amazing sandwiches.  This open-face flank steak sandwich is a perfect lunch or light dinner.

I have been wanting to make this for some time but had to wait for some really ripe heirloom tomatoes. with this sandwich hearty toasted bread is topped with herbed goat cheese, tomatoes, sliced flank steak and topped with Parmigiano Reggiano cheese and placed under the broiler for a few minutes to lightly brown the toppings.

YUM

It looks like a ton-o-steps but it is manageable - we grilled the steak and made the goat cheese mixture one day and put the sandwiches together for dinner the next. With some veggies and dip and a salad it made for a very filling and healthy dinner!

Open-face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

4 oz. fresh goat cheese (1/2 cup), at room temperature
1/4 cup chopped fresh flat-leaf parsley
2 Tbs. chopped fresh basil
2 tsp. finely grated lemon zest
1/2 tsp. minced garlic (I omitted this garlic)
Kosher salt and freshly ground black pepper

Four 1-inch-thick slices sourdough or Tuscan bread
1 large clove garlic, cut in half
Olive oil for brushing and drizzling
Kosher salt and freshly ground black pepper
1/2 lb. heirloom tomatoes, preferably different colors (about 2 small or 1 large), sliced 1/2 inch thick
1/2 lb. leftover grilled flank steak, thinly sliced, preferably at room temperature
2 oz. Parmigiano-Reggiano, shaved

In a small bowl, combine the goat cheese, parsley, basil, lemon zest, and garlic. Season to taste with salt and pepper. Set aside.

Position a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the bread on a large baking sheet. Rub one side of each slice with the garlic halves, brush with olive oil, and sprinkle with salt and pepper. Toast under the broiler, 1 to 2 minutes per side.

Spread equal amounts of the goat cheese on the slices of toast, oiled side up. Distribute the tomato slices among the sandwiches and sprinkle with salt and pepper. Distribute the steak among the sandwiches and drizzle with olive oil. Top each with some of the shaved Parmigiano-Reggiano. Broil until the sandwiches are bubbling and starting to brown, 2 to 3 minutes, lowering the rack if necessary to prevent burning. Serve.

Herbed Turkey Burgers

Using ground turkey can be a challenge as it can very easily dry out during the cooking process and due to the low fat content  it really needs help in the seasoning department. We’ve been blessed with our herbal garden - with an abundance of various herbs we need to start using. We decided to use this recipe created by Elise at Simple Recipes.

What strikes me as odd when I make turkey burgers as opposed to ground beef burgers is how different I treat them. With ground beef, I simply use sea salt and freshly ground pepper. That’s it. That’s all I believe a burger needs. But with the turkey burgers, they need a little (or maybe a lot of) help. The ample fresh herbs used in this recipe provide an burger with amazing taste.

One of these, some salads on the side, and a glass of cool, crisp, rose was all I needed to toast the work week good bye!

Herbed Turkey Burger

2 Tbsp olive oil
1/2 medium red onion, minced
4 minced garlic cloves
2 pounds ground turkey meat, preferably from the legs and thighs
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 cup loosely packed chopped parsley
1 Tbsp minced fresh rosemary
1 Tbsp minced fresh sage
2 teaspoons chopped fresh thyme

Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a large bowl to cool down.

Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat (which would make the burgers tough).

Form the meat into patties. Here's a burger patty tip: use your fingers to form a slight indentation in the middle of the patties. When burger patties cook, the meat contracts from the edges. Having the middle part slightly thinner than the edges when raw will help the patties finish with a more even shape (less bulge in the middle).

Cook on a hot grill or in a hot cast iron frying pan for 5-6 minutes per side, until cooked through (165°F if using a meat thermometer). If using a grill, coat the grill grates first with a little vegetable oil. If using a frying pan, put a little oil in the pan first to help keep the burgers from sticking. A trick my mother uses when making burgers in a cast iron frying pan is to sprinkle the bottom of the pan with a little salt. The salt acts sort of like ball-bearings, keeping the patties from sticking when you go to flip them.

Serve with toasted buns, and the accompaniments of your choice—sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise (especially good with mayo), mustard, relish, ketchup.

Makes 8 turkey burgers.

Asparagus, Goat Cheese, and Prosciutto Sandwich

I whipped this up for a quick lunch on Sunday. I bet you have most of these ingredients on hand and could whip up this tasty treat in a snap as well. Five ingredients - bread, asparagus, goat cheese, prosciutto, cracked pepper.

Done!

Happy!

A variation would be to add arugula and a drizzle of  good olive oil.

Asparagus, Goat Cheese, and Prosciutto Sandwich

bread (I used a baguette but you really could use anything)
left over cooked asparagus (mine was grilled)
goat cheese (chevre)
sliced prosciutto
freshly cracked pepper

If using a baguette of roll, slice it in half.

Layer the prosciutto on the bottom half.

Layer some goat cheese on top of the prosciutto.

Sprinkle with freshly ground pepper.

Arrange the cooked asparagus on top of the goat cheese.

Cover with other half of the baguette.

Wrap in foil.

Bake in a 350 degree oven for 10 - 15 minutes (to warm the sandwich through and slightly melt the cheese). You could also do this in a panini press.

Skinny Cuban Sandwiches

In my quest to use up the Easter Dinner leftovers I found this recipe at skinnytaste.com where I have found some great low-fat recipes lately.

A Cuban sandwich is something that I have heard about but never actually eaten. The sandwich is a variation of a ham and cheese originally created in cafes catering to Cuban workers either in Cuba or in the Cuban immigrant communities of Florida, most likely Ybor City in Tampa Florida. Later on, Cuban immigrants and expatriates brought it to Miami where it is also still very popular. The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread.

This version uses cooked, sliced turkey breast instead of the more fattening roast pork. Some would scream 'foul' and the substitution of turkey for the pork as they feel pork is the critical ingredient.That aside - the flavor and taste of the meat, cheese, and bread are blended together through the heat and the heaviness of the sandwich press, pushing all the juices and flavors together while maintaining the preferred crunch crust making a mouth-watering creation. Yup . . . we LOVED this sandwich - even Paul who despises mustard (poor lad).

Skinny Cuban Sandwich

1 sandwich roll 
3 oz left over turkey breast, heated
1 slice of ham
2 thin slices of Alpine Lace Swiss cheese
3 slices of pickles
mustard
Pam cooking spray

Slice the bread open. Spread mustard on both sides. Place cheese and pickles on the bread. Add turkey and top with ham. Close your sandwich, spray the sandwich press with buttered flavored Pam and press down until the cheese is melted and the crust is a little crispy. Cut the sandwich on the diagonal and enjoy!

Asparagus and Poached Eggs on Toast

This was an impromptu breakfast that I pulled together today. When Paul decided to grace the world with his presence I asked him what he wanted for breakfast.

'Food,' was his helpful response.

When pushed a bit he decided that some poached eggs on sourdough toast might be a fine thing.

I remembered that I had some fresh asparagus in the refrigerator. . . and three slices of prosciutto that needed to be used up . . . and a hunk of gruyere cheese that had been in the cheese compartment since January (making it a bit aged).

I decided to make an open face sandwich that pulled it all together. Happily it worked.

(If you're wondering why the egg whites have a yellowish green tinge - I was too lazy to change my water after steaming the asparagus and poached them in the asparagus water.)

You want to soft poach the eggs so that when you cut into them the yolk flows over the melted gruyere and coats the asparagus, prosciutto, and toast with a wonderful impromptu 'sauce'. MMMM

Asparagus and Poached Eggs on Toast

(serves 1)

2 pieces of bread
2 slices prosciutto
4 steamed asparagus spears
1/4 cup shredded gruyere cheese
2 eggs
freshly cracked pepper

Toast the bread. Layer the prosciutto on top of the toasted bread.

Arrange the steamed asparagus on top of the prosciutto. Sprinkle with most of the cheese.

Poach the eggs. Place the poached eggs on top of the sandwich. Sprinkle with the remaining cheese and a flurry of freshly crushed pepper.

Grilled Pear, Turkey, and Brie Panini

Life is full of firsts.

In the mail today I received a cheque for $ 25 from Presto - Ontario's new automated fare payment system - in response to a 'pithy' e-mail I fired off when I felt their instructions for activation were less than satisfactory.

Similarly, for the first time in the history of the DeQuetteville clan we ran out of turkey BEFORE I was sick of eating the damn stuff. In fairness to the deceased - lest jokes be made about his tiny size - size being a sensitive topic, you know - we had purchased a small turkey on purpose - there was no need to try and cope with a 25 pound gobbler in a vacation rental kitchen. This was silly though - 1 dinner, a set of sandwiches, some leftovers packed up for mom, a batch of turkey soup, and one dinner for us and we're out.

I have not used any of the recipes I collect throughout the year and file away in the 'ways to use leftover turkey' file.

Such are the activities of the food obsessed, people.

This recipe was conveniently delivered into my e-mail box this afternoon. It looked so brilliant that I actually went out and purchased MORE turkey so I could make these sandwiches to go with the turkey soup tonight.

The good folks of Fine Cooking had this to say about these rather adult 'grilled cheeses':

No, this isn't the grilled cheese of your childhood—it's better. Brie stands in for Cheddar and the turkey and pear are a nod to fresh fall flavors. Don't have turkey? Chicken will work just fine. If you have a panini maker, this sandwich is a great excuse to use it.

This is what Jerry has to say - do NOT forgo an opportunity to make these amazing grilled sandwiches. If you have a wee turkey you should open a can of Spam for the aunt you don't much care for thereby saving some of the precious turkey for YOU to enjoy after the relatives have departed. Whatever your technique DO save some turkey so you can whip up a batch of these - you won't regret it.

The only thing I did differently was NOT to utter the bread - I find that a hot panini press provides a crispy toasted sandwich just fine as it is. Mind you, with all of the brie on these why they hell did I care about cutting out a smidgen of butter?

Grilled Pear, Turkey, and Brie Panini

One-half ripe pear, cored and thinly sliced
1 tsp. fresh lemon juice
1-1/2 cups (about 8 oz.) shredded cooked turkey or chicken
1-1/2 tsp. lightly chopped fresh thyme leaves
Eight 1/2- to 3/4-inch-thick slices artisan-style whole-grain sandwich bread
2 Tbs. Dijon mustard
8 oz. Brie, sliced
4 tsp. unsalted butter, softened

In a small bowl, toss the pear slices with the lemon juice. Heat a large skillet or griddle over low heat.

Meanwhile, toss the turkey and thyme in a medium bowl. Spread each bread slice with mustard. Arrange half of the Brie on four slices of the bread. Layer the pears over the Brie. Mound the turkey mixture on top of the pears, layer on the remaining Brie, and top with the remaining bread slices mustard side down.

Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.

Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.

'Italian' BLT

I've mentioned twice recently about how fleeting summer is in these northern parts. It is likely why so many year-round animals spend their entire summer racing about gathering food for the winter. They know that in a few months fresh, tasty treats will be in rather short supply.

I feel this way about tomatoes. I truly love a luscious, ripe, red, field tomato. Everything from the colour, to the smell, to the taste just screams out 'summer'.

Unfortunately for much of the year the only tomato that can be purchased here is a hard, colourless thing that crunches like a stalk of celery when you bite into it. Take my advice - don't bother. Food is a thing of passion - you should never settle for second (in this case about ninth) best.

So when we were at the market yesterday I spied some fine looking field tomatoes - the first of the season. They were huge! So large were they that when I purchased a basket I received three tomatoes. All I could think about was the amazing sandwich I would make with them.

No doubt everyone has nibbled on a BLT before - the classic combination of tomato, bacon, lettuce on toasted bread slathered with mayo. For lunch today I decided to make an 'Italian' BLT by adding the great tastes of Italy to a sandwich. What a treat!

If you have the ingredients on hand you should give this a try. If you don't . . . well, it is not too late to pop out to the store.

'Italian' BLT

1 loaf focaccia bread
1 ripe tomato, sliced
thinly sliced prosciutto
grated soft Italian cheese (I used a blend of low-fat mozzarella, provolone, and asiago)
pre-made pesto (I used pesto from my freezer. If you don't have your own on hand you can pick up a jar at the store)

Slice the focaccia in half. Spread one half with the pesto. Layer the sliced tomato on top of the pesto. Layer the prosciutto on the tomato. Sprinkle the cheese over the prosciutto.

Heat a paninni press.

Toast the sandwich on the paninni grill until the cheese is melted and the sandwich is crisp and brown.

Cool slightly. Cut and enjoy!

Greek Turkey Sliders

Sliders (also known as mini-burgers) have cropped up on restaurant menus across the continent. It seems impossible to go out and not find a type of slider being served as an appetizer - in decent restaurants too. I'm not sure what the mass attraction is - if people are fooling themselves into thinking that shoveling 4 sliders counts for less calories than 1 regular burger they are daft.

I like them because you can often get an assortment which means a variety of tastes in one dish. I do like variety.

A few weeks ago we bought a package of pre-made slider patties at the Wegmans in Niagara Falls. They were made from ground turkey and studded with feta and veggies. They were brilliant. Since then I have been looking for a recipe.

Finally success!

This was a great recipe - easy to pull together and the end result was packed full of delicious flavour. MMMM

Greek Turkey Sliders

1 lb lean ground turkey
1/4 cup red onion, minced
1/4 cup red bell pepper, chopped
2 tablespoons Kalamata olives, chopped
1/4 cup crumbled feta cheese
1/4 lb fresh  spinach,washed and chopped
1 tablespoon Greek Seasoning (I used a low-sodium brand) Tzatziki sauce
thinly sliced cucumber
thinly sliced tomato

Mix all the ingredients together in a large bowl - use your hands - be sure to evenly distribute the chopped veggies.

Form small patties and grill for about 5 minutes on each side.

Serve on small buns with Tzatziki sauce. Top with thinly sliced cucumber and tomato.