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Let's Dish With Linda Lou

Taste The Love

The Perfect Panini

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

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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 slices
6 slices of Proscuitto, thinly sliced
6 slices of Capicola, thinly sliced
6 slices of Genoa salami, thinly sliced
6 slices of roasted Piquillo 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 the panini press according to manufacturer’s directions. Using non-stick cooking spray, liberally spray the panini press.

On a flat surface, lay two slices of focaccia to use as the bottom portion for your sandwich. Spread 2 tablespoons of the fresh store-bought basil pesto, evenly divided, on the bottom half of each piece of Foccacia. Place three slices of each of deli meats on each slice of focaccia.

Next, the sliced Mozzarella, Kosher salt, and fresh ground pepper to taste. Finally, top with the roasted julienned peppers and fresh basil leaves. Place the tops on each sandwich and press down firmly. Place the sandwiches into the Panini press and close. Cook until the bread is golden-brown with beautiful grill marks, and the cheese is completely melted 5 to 8 minutes. This is my version of The Perfect Panini. 

To get my recipe for Homemade Focaccia With Garlic And Rosemary click the link below.

Homemade Focaccia With Rosemary And Garlic

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Farro With Cranberries, Pineapple, And Pistachios

Farro is a food composed of grains of certain wheat species. If you love barley you’ll definitely love Farro. Farro has a slightly nuttier flavor with a chewy texture that’s really delicious.  If you’re one that doesn’t/can’t eat sweets, for one reason or another, this dish will satisfy all those cravings. The natural sweetness in dried fruit once rehydrated is super intense.

Prepared similar to pasta, Farro is cooked in water until tender, or if you prefer, Al Dente. Farro With Cranberries, Pineapple, And Pistachios provide a slightly sweeter take on the many traditional recipes that are available.

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Fresh-Mint-Leaves

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Fennel And Garlic Crusted Pork Loin

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yields: 2 to 4 servings
Equipment: 1 (3-quart) saucepot, mesh sieve

Ingredients:
1 cup of  Farro, uncooked, drained and rinsed
1 tablespoon Kosher salt
3 cups of vegetable broth/stock, unsalted (substitute water)
1/4 cup dried cranberries
1/4 cup dried pineapple
1/8 cup of pistachios, roughly chopped
1 tablespoon of fresh basil and/or fresh mint, finely julienned

Directions:
In a large saucepot on medium heat, place 1 cup of farro with 3 cups of unsalted vegetable broth and the dried fruit. Bring to a low boil and season with Kosher salt. Cook for 25 to 30 minutes, until al dente. When the farro is done, drain any excess liquid that may remain. Add the chopped pistachios and fresh basil and/or mint, stir to combine. Transfer to a large serving bowl.

Serve warm or at room temperature. This is my recipe for Farro With Cranberries, Pineapple, And Pistachios.

Fennel And Garlic Roasted Pork Loin

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A Great Tip For Fresh Herbs

Frozen Fresh Basil

Frozen Fressh Basil

When certain herbs aren’t in season, I have a great tip for storing them so you’ll have fresh herbs all year long. These are my  A Great Tip For Fresh Herbs.

Ice cube trays are an awesome way to do just that. You want to finely chop the herb of your choice.

I have these funky rectangle ice trays that have silicone bottoms, so they are easy to pop out whatever you’ve frozen.

Next, add the herbs to the tray you have on hand.

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I place the herbs in each one of the holders. These hold 1 tablespoon each. Next, carefully fill them up with water, and freeze.

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Once they’re frozen, I pop them out and transfer to ziplock baggies. Mark the bags with the name of the herb and the date. You’ll have fresh herbs whenever you need them.

Frozen Fressh Basil

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