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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

The Perfect Panini

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Well, I just bought myself a Panini maker and I love it! This new toy gave me an idea, fresh Focaccia for my panini. I’m using my Homemade Focaccia With Rosemary And Garlic for The Perfect Panini.

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The Perfect Panini (10)

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Prep Time: 1o minutes
Cook Time: 5 to 8 minutes
Total Time: 18  minutes
Yields: 2 to 4 servings
Equipment: Panini maker

Ingredients:
Homemade Focaccia, 4 slices (substitute Ciabatta or a good artisanal bread)
6 slice of fresh Mozzarella cheese, 1/4-inch thick
6 slices of Proscuitto, thinly sliced
6 slices of Capacola, thinly sliced
6 slices of Genoa salami, thinly sliced
6 slices of roasted red peppers, julienned
6 large basil leaves
2 tablespoons of fresh store-bought (Buitoni) basil pesto, divided per sandwich
Kosher salt, to taste
Black pepper, fresh ground to taste

Directions:
Preheat panini press according to manufacturer’s directions. Spray panini press with non-stick cooking spray.

Lay two slices of focaccia to use as the bottom portion of your sandwich on a flat surface. Spread 2 tablespoons of the fresh store-bought basil pesto, evenly divided, on the bottom half of each sandwich. Place three slices, each, of the deli meats on each slice of focaccia. Next, the sliced Mozzarella, Kosher salt, and pepper to taste, roasted julienned peppers, and last, the fresh basil leaves. Place the tops on and press down firmly. Place the sandwiches into the press and close. Cook until the bread is toasted and crisp, with golden brown grill marks and the cheese begins to melt, 5 to 8 minutes.

 

 

Homemade Focaccia With Rosemary And Garlic

 

 

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Homemade Focaccia With Rosemary And Garlic

Homemade Focaccia

I wanted to make Homemade Focaccia With Rosemary And Garlic and then use the focaccia to make each of us a Panini/Panino. I bought a new Panini maker thinking, what better way to break it in then on Superbowl Sunday.

This post is specifically on how to make Homemade Focaccia With Rosemary And Garlic. In case you’d like to check out my panini recipe, I’ve posted a link at the bottom of this page for my version of The Perfect Panini.

 

 

 

 

 

 

 

 

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Homemade Focaccia

I like to trim the edges of the Focaccia to give the Paninis a uniformed look.

The Perfect Panini

 

Yields: 12 servings
Active Prep Time: 30 minutes
Total Time: 3 hours 10 minutes
Equipment: Stand Mixer with the dough hook attachment, 2 large mixing bowls, 2 rimmed 1/4 sheet pans

Ingredients:
1 1/4-ounce packet active dry yeast (equivalent to about 2 1/4 teaspoons per packet)
1 teaspoon granulated sugar
2 1/2 cups all-purpose flour, plus 1 tablespoon
2 teaspoons Kosher salt
1 tablespoon *E.V.O.O., plus more for brushing the top
Non-stick cooking spray

Topping:
1 tablespoon *E.V.O.O.
1/4 cup fresh chopped rosemary leaves
2 large garlic cloves, peeled and whole
Flaky sea salt

Directions:
For the dough, fill a small bowl with hot tap water. Let the water sit in the bowl for a couple of minutes to warm the bowl, then dump the water out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour, and 1/4 cup of warm water (115-degrees F.) Let stand for 5 minutes. The mixture will be creamy and slightly bubbly.
Note: If the yeast does not have those characteristics, throw it away and start over with new yeast.

Using the bowl of your Stand Mixer (fitted with dough hook), mix together the Kosher salt and remaining 2 1/2 cups of flour. Make a well in the center of the flour and stir in the yeast mixture, olive oil, and 3/4 cup of warm water (115-degrees F.) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (dough will be sticky). Note: If the dough looks dry, add an additional 2 tablespoons of water.

With a Stand Mixer fitted with the dough hook attachment. Place the (Stand Mixer) bowl onto the mixer, mix on medium speed until soft and elastic, 5-7 minutes.

Brush another large mixing bowl with olive oil. Add the dough and roll into a ball coating with the olive oil. Tightly cover with plastic wrap and let rise in a warm place until the dough has doubled in size, 1 to 1 1/2 hours.

Stretch the dough into the prepared rimmed baking sheet pan. Cover with plastic wrap and let rise again for another 30 minutes.

Preheat the oven to 425-degrees F.
Spray the rimmed baking sheet pan with the non-stick cooking spray.

Once the dough has risen, use your fingertips to dimple the dough. Brush the top with oil, top with the freshly chopped rosemary and sprinkle with flaky sea salt.

Bake until golden brown, around 25 minutes. Remove from the sheet pan. Take the whole peeled garlic clove and rub the garlic all over the top of the HOT Focaccia.

Allow the Focaccia to cool slightly before slicing. Finish with a drizzle of *E.V.O.O. and flaky sea salt.

*E.V.O.O. is Extra Virgin Olive Oil

 

The Perfect Panini

 

 

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Honeydew Cucumber Soup

Soup’s Chillin’!
Let's DishHoney Dew Melon And Cucumber Soup

Honey Dew Melon And Cucumber Soup (2)

I love all the little toppings that go on top of a delicious soup as a garnish.  I also like to use certain garnishes to let you know what’s in a particular soup. Today I’m making a cold  Honeydew Cucumber Soup With Fresh Mint. I am displaying a variety of garnishes just to give you some ideas of what would really be delicious and pair well with this soup. You could use all or any combination of these toppings you like.

I think cold soups are underrated and not used nearly enough. They are really refreshing, and super healthy too!  You can use this as an appetizer, served in shot glasses, or as a first course.

I’m going to be using fresh mint from my garden for this recipe today.

 

First, I want to set aside the ingredients that will give my soup lots of texture, and also can be used as toppings or garnish.   Using my food Mandolin that you see in the picture above will make the perfect tool for thinly sliced cucumbers. I have some other goodies up my sleeve too!

 

To contrast the sweetness of the soup, I’ve crisped up some Pancetta. Pancetta is Italian bacon. It’s cured but not smoked and filled with peppercorns, and sometimes pistachios, delicious!

 

 

Prep Time: 30 minutes
Inactive Prep Time: chill for 1 hour
Total Time: 1 hour 30 minutes
Equipment: Blender or food processor, food mandolin, Melon Baller
Yields: 4 servings

Ingredients:
1 to 2 melons (not over ripe) yielding 8 cups of  large dice honeydew melon, 1 heaping cup of melon balls for garnish
1 English (hothouse) cucumber peeled and diced, 1/2 cup small dice, reserved for garnish, 12 very thin slices ( using food Mandolin) of cucumber reserved for garnish
1/4 cup of fresh mint leaves plus 4 small sprigs for garnish
12 slices of crisped Pancetta
4 tablespoons of Greek yogurt (keep refrigerated until ready to serve)
1/2 cup of pistachios
2 tablespoons of Agave nectar
1/4 cup of water
1 lime juiced
1 teaspoon of cayenne pepper
1 teaspoon Kosher salt

Directions: First, is to get the ingredients you’ll be using for the garnish and toppings prepared. The pistachios,  small diced cucumber, melon balls, and crisped Pancetta.

Directions For Pancetta:
Preheat oven to 450 degrees F. Place the pancetta slices, evenly spread out, on a baking sheet, lined with parchment paper. Bake for 8-10 minutes and let cool. Set on a plate lined with paper towel, set aside.

If needed, do this step in batches. In a food processor, add mint, lime juice, diced melon, diced cucumber, Agave nectar, water, cayenne pepper, Kosher salt. Pulse all the ingredients together, until a smooth consistency. Refrigerate for a few hours.

To serve,  divide equally among 4 bowls. To each of the bowls, I like to add 1 tablespoon of Greek yogurt, small diced cucumber, and melon balls.  Finally, garnish with cucumber slices and a sprig of mint.  Crispy pancetta and pistachios are optional. They will give that sweet and salty flavor combination, delicious!!!

 

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