Wednesday, October 3, 2012

Fall...Soup, Sandwich and Dessert...Perfect Meal for Fall

Sometimes a hearty sandwich just fits the bill to accompany a hot bowl of soup...soup and sandwiches are a favorite at the restaurant and I think this would satisfy even the heartiest of appetites!

Turkey Artichoke Panini
1 loaf pesto focaccia bread
8 oz. freshly sliced turkey
4 oz. spinach artichoke spread
2 oz. asiago cheese
1 small red onion, diced
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1-2 tomatoes, sliced ( 6-8 slices)
1 pinch salt and pepper
Preheat panini grill to medium temperature.
In a medium sauce pan, sauté diced red onion in olive oil until
transparent. Add balsamic vinegar and salt and pepper to taste.
Slice the loaf of pesto focaccia into two semi-circles, and halve
each semi-circle.
Layer the turkey onto the bottom halves of the focaccia bread, and
spread spinach artichoke mix over turkey. Layer sautéed onions,
asiago/parmesan blend and tomato slices. Close face of panini with
the top halves of focaccia bread.
Add panini to preheated grill and press lightly. Grill 5 minutes on
medium or until the cheese begins to melt and there are grill marks
on the focaccia bread.
Serves 2
ARTICHOKE SPINACH SPREAD
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 package (8 oz.) cream cheese, softened
3/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tsp. fresh lemon juice
1/4 tsp. ground red pepper
1/4 tsp. garlic powder
1 jar (14.75 oz.) Cara Mia Marinated Artichoke Hearts, drained and chopped.
In a large bowl, combine all the ingredients; mix well. Spoon into a microwave-safe 9-inch pie
plate and heat in the microwave (80% power) for 3 minutes.
Serve immediately. Serves 5-6



A delicious Robillito soup from my online friend, Mare,  http://saffron215.blogspot.com/ after repeated attempts to lighten the soup "sans" the bread that is normally in Robillito...this is Mare's version that gets rave reviews!
Robillito
Ingredients:
1/4 lb. smoked bacon, diced
4 carrots, diced
3 stalks celery, diced
2 onions, sliced thinly
2 medium potatoes, diced small
5 cloves of garlic, minced
1 28 ounce can of chopped tomatoes (I use Pastene)
1/2 large savoy cabbage, cored and chopped
1 bunch of kale, ribs removed and chopped
1 can of small white beans, rinsed and drained
6 cups of chicken stock
2 Tablespoons of olive oil
1 T. kosher salt
1 t. black pepper
1 t. red pepper flakes (or a pinch more if you like a kick) parmesan cheese for sprinkling on top
Place large Dutch Oven on stove top, heat to medium and add bacon. Cook bacon until it's golden brown and remove to paper towels, set aside.
Add onions, carrots and celery, turn down to low and cook for about 10 minutes. Add garlic, potatoes, reserved bacon, salt and peppers. Cook for a few more minutes. Add tomatoes and chicken stock, turn heat to medium and bring to a simmer. Let cook for about 15 minutes on a low simmer. Add kale and cabbage, stir, let cook for another 15 minutes. Stir again and add the beans. Turn to low, adjust seasoning and let simmer with lid on, but not sealed for about 10 more minutes. Turn off heat and let sit for another 10 minutes. At this point, I use an immersion blender to whiz it a bit. NOT much though. Just a bit to get the large pieces chopped.
Serve hot with a big sprinkle of parmesan cheese.


So,if you are in the mood for a complete comfort meal...try the Turkey Artichoke Panini and a comforting bowl of Robillto!

To finish off this fall dinner menu...Mom's Apple Cobbler is sure to fit the bill!

Mom's Apple Cobbler
1/2 cup one stick butter or 1/2 cup margarine
2 cups sugar
2 cups water
1 1/2 cups self-rising flour
1/2 cup shortening
1/3 cup milk
2 cups peeled and finely chopped apples (or fruit of choice)
1 teaspoon cinnamon
Directions:
1Heat oven to 350 degrees. Melt butter in a 13x9x2 inch baking dish ( I prefer to use a glass one).
Cut shortening into flour until particles resemble fine crumbs.
Add milk and stir with a fork only until dough leaves the side of the bowl.
Turn out dough onto a lightly floured board or pastry cloth, and knead just until smooth.
Roll dough out into a large rectangle about 1/4 inch think. Sprinkle cinnamon over chopped apples,
then sprinkle apples evenly over the dough. Roll up dough like a jelly roll and dampen the edges with water to seal. Slice dough into about 16 slices, 1/2 inch thick. Place slices in baking dish with the melted butter. In saucepan, heat water and sugar until dissolved. Pour the sugar syrup around the rolls. This will look like too much liquid, but dough will absorb it while baking. Bake for 55-60 minutes.
2VARIATION: This cobbler can also be made with other fresh, frozen, or canned fruits such as blackberries,
cherries, or peaches. If the fruit is packed in liquid, drain and substitute for part of the water
in the sugar syrup. Add enough water to make two cups of liquid.
I also make a small amount of glaze,
1 cup confectioner's sugar
1 tsp. vanilla extract
2 Tbsp. milk
Whisk together and drizzle over warm cobbler.




Happy Eating! :)

2 comments:

  1. Hi Paula,

    It's such a nice compliment for you to reference my soup here.

    Could you just please add the link to my blog on it?

    Thanks and your panini looks great.

    Mare

    ReplyDelete