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INGREDIENTS:
3 tablespoons butter, softened
8 slices whole-grain bread
8 oz fontina or Swiss cheese, shredded (2 cups)
8 thin slices prosciutto or ham
24 fresh basil leaves
8 slices (1/4 inch) ripe tomatoes (about 2 medium)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
DIRECTIONS:
1. Heat griddle or 12-inch nonstick skillet over medium heat.
2. Spread butter on one side of each bread slice. Layer unbuttered side of 4 of the bread slices with 1/4 cup of the cheese, 2 slices of the prosciutto, 6 of the basil leaves and 2 of the tomato slices. Sprinkle with salt and pepper. Top each with 1/4 cup of the remaining cheese and remaining bread slice, buttered side up.
3. In hot skillet, heat sandwiches 3 to 5 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; heat 3 to 5 minutes longer or until cheese is melted and sandwich is golden brown.
Why do I call it a stone soup? Because I wasn't planning on making a soup at all. I added ingredients, one by one, as they occurred to me. It struck me as similar to the Stone Soup story. The soup just grew, ingredient by ingredient...:))
First, I thought I would make broiled lamb chops. I am allowed to have them, and olive oil, on my Atkins Diet.
Then I decided I was in the mood for sautéed lamb chops like my Mother of Blessed Memory used to make. I added olive oil to my one meat frying pan.
I didn't follow my Mom's recipe because I was in the mood for curried lamb. I added curry powder to cover both sides of my two shoulder lamb chops and started to sautée them with wedges of two large onions
and about six large garlic cloves.
I went outside and cut about eight stems of red basil leaves and flower stalks. I added the basil leaves and the stripped flowers and buds in to the pan.
I added six stalks of celery cut into various lengths.
Then I realized the heavy metal pan is quite deep, about four inches. So I decided to turn this into a soup. I added a little water at a time to finish sautéing the lamb chops and onions, and then to bring the water level up so I would have soup for two days. I added a bit more olive oil to the soup and about six more garlic cloves.
I was thinking of adding some of Mrs. D's salt free spices, but after tasting the broth, I decided the flavors were perfect as is.
This soup is good to eat in about half an hour of flavor blending, since the sautéing process brings out and blends lots of intense flavors.
IMG_9362 - Version 3
the sweetness of the brownie compliments the bitterness of the black Vietnamese coffee
Kummerspeck - literally 'grief bacon' - a German word to describe emotional weight gain from emotional overeating (e.g. due to stress, heartbreak...)
While this doesn't resemble bacon in taste or looks, it has the same effects :)) I was experimenting with desaturation, as I was aiming for a more subdued feel.
Mesmo em quarentena, chegou o final de semana. Que tal um agradinho com uma comidinha do tipo #comfortfood? Abaixo uma receitinha fácil e rápida de um delicioso Parppadelli ao Pesto. 🍝😋❤️
Ingredientes:
1 dente de alho
1/4 xícara castanhas de caju, do Pará ou nozes
1/4 xícara queijo parmesão
1 xícara de folhas de manjericão
1/4 xícara de azeite de oliva
Sal a gosto
Pique grosseiramente em pequenos pedaços as castanhas de caju, leve-as ao fogo alto em uma frigideira para dar uma leve tostada e liberar todo aroma e sabor, retire do fogo e reserve.
Em um processador de alimentos coloque todos os outros ingredientes, transformando quase em uma pasta ou pique em pedaços bem pequenos os ingredientes e os misture bem. Acrescente as castanhas tostadas e temos o pesto de manjericão, mas pode ser feito de várias formas de salsinha, agrião, até mesmo ramas da cenoura por exemplo.
Bem armazenado (fechado) na geladeira dura até uma semana, sirva com o macarrão de sua preferência ou em brusquetas e bolachinhas salgadas.
Homemade quinoa spaghetti with grilled paprika, grilled chicken, chorizo, red wine and tomatoe sauce. Finishing touch made with Parmasan cheese and basil leaf.
We all have that one food that just hits the spot and brings a smile...Mine is French Onion Soup! I have made it myself, but there is a restaurant close by that
just blows me away with their version...I go, and the waitress just smiles, then goes to the next person-Next?!
I've been trying to eat a lot of in-season fruits and vegetables this year, which has been fun cause I've tried some things I might not have (brussel sprouts! parsnips!) Mangoes are in for March, so I made a mango raspberry crisp for breakfast this morning. Delicious!
Check out some other things that are making me happy.