Swiss & Prosciutto Tartine

***What in the world is a tartine, you say? Well, a tartine is traditionally an open-faced, French sandwich. They can be topped with countless combinations of meats, cheeses, fruits, vegetables and herbs. I've wanted to make a tartine ever since we traveled to Paris back in February of this year. This particular meal reminded me of a wonderful lunch we had in Paris at a sandwich shop. I had a delicious sandwich served on a fresh baguette....Mmm....I can taste it now!

Yesterday, Brad and I were getting hungry and I was already busy working on the Daring Baker Challenge for this month (And no, I can't tell you what that challenge is until the 27th!) I didn't particularly want fast food...we were craving something scrumptious. Even more important, I wanted to make something easy! So, I peered into my fridge and pantry and realized that I could make a yummy tartine. I made THIS French Bread very recently, and I just so happened to have an extra baguette in the freezer. I popped the baguette into a 350 degree oven for a few minutes, and it was as good as new! As it turns out, French Baguettes can be frozed very successfully! I topped the baguette slices with some wonderful Swiss cheese that was waiting for its 15 minutes of fame in the fridge. A few slices of fresh Prosciutto turned out to be the perfect addition, and chopped parsley finished it off flawlessly.

This dish was beautiful and could easily be served as an hor d'oeuvre at a party, after cutting it into bite-sized pieces. The combination of flavors is so satisfying and delicious, that you'll want a second helping! This is definitely one of my new favorites!!!***

Ingredients:

1 French Baguette

4-5 slices Prosciutto di Parma, torn into pieces

A block of Swiss Cheese

2 Tbsp. fresh Parsley, chopped

Salt & Pepper, to taste

Extra Virgin Olive Oil

Directions:

Preheat oven to 350 degrees.

Slice baguette in half, lengthwise. Place slices on a baking sheet and lightly drizzle with olive oil.

Next, cut Swiss cheese into slices that are about 1/8 inch thick. Cover the baguette slices with the cheese. Top with Prosciutto di Parma. Drizzle lightly with the olive oil. Season with salt and pepper and then sprinkle with the parsley.

Place baking sheet on the middle rack and bake until the cheese is melted and the bread is lightly toasted.

Cut into 2 inch pieces and serve immediately.

Bon Appetit!

Lobster Rolls w/Lemon Vinaigrette & Garlic Butter

***After coming home from work one night, Brad brought the latest issue of Gourmet to me and pointed to the cover photo, saying "THIS looks GOOD...Can you make it??" It was a gorgeous photograph of this dish - Lobster Rolls with Lemon Vinaigrette and Garlic Butter. It's not often that Brad requests a very specific dish, so I was determined to make it...it looked too scrumptious not to!

Because I had never cooked lobster before, I was excited to try something new! I quickly bookmarked the recipe and bought the ingredients on my next grocery trip.

Every once in a while, a dish comes along that you just wish you could eat at least once a week. This definitely falls into that category!!! I'm serious...the flavors are amazing, and the phrases "Mmmmm", "WOW", and "Oh my gosh!" are sure to escape your mouth while you're busy scarfing it down! Haha.

First of all, what seafood is there that tops lobster?? It's definitely the main star here. The fresh parsley also really makes this dish. Don't even think about using dried parsley...it won't be the same! The crunch of the celery and green onions really add a nice element to the sandwich, and the garlic butter really pushes it over the edge!

If you're looking for a scrumptious lobster dish, stop right here...You've found it!!!***

Lobster Rolls with Lemon Vinaigrette and Garlic Butter
Serves 6
Active time: 25 min
Start to finish: 50 min
Source: Gourmet magazine; July 2009

Ingredients:
4 (1 1/4- to 1 1/2-lb) live lobsters
3 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup thinly sliced scallions
1/4 cup finely chopped peeled celery
1/4 cup celery leaves (I left these out)
1/4 cup chopped flat-leaf parsley
1/2 stick unsalted butter
3 garlic cloves, smashed
6 hot dog buns, preferably top-split

Accompaniment:
lemon wedges

Directions:
Prepare a gas grill for direct-heat cooking over medium-high heat. (I simply put the buns under the broiler in the oven....instead of using a grill.)

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-lb lobsters) to 9 minutes (for 1 1/2-lb lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Save carcasses, shells, and any roe for another use (see "To Make Lobster Stock" and "To Make Lobster Oil"). Coarsely chop meat.

Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.

Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
Fill buns with lobster.

Cooks’ notes:
Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.
Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.

Quiche with Spinach, Bacon, Onions and Mushrooms

***After purchasing a new quiche pan at Williams-Sonoma the other day, I just had to try it out! I came across the following recipe over at Carmen Cooks. It looked delicious in her photo...and pretty easy too! So, I decided to give it a whirl.

Brad and I had this quiche for dinner, but as you know, quiche makes for a perfect brunch as well. This recipe really caught my eye because of the ingredients - spinach, mushrooms, onion, Gruyere and bacon...it was just what I had in mind! I did cheat and use a store-bought pie crust. I do like using them whenever I can...it just makes it much easier!

The great thing about quiche is that you can toss in any of your preferred ingredients. One thing I never substitute in quiche is the Gruyere cheese...it's just my favorite in quiche and is more traditional in the dish. If you're looking for a yummy quiche recipe that is sure to please, give this one a try!***

Ingredients:
1 pie crust, rolled out and fitted into a 9″ pie pan

3 eggs, beaten

1 1/2 cups milk
1 Tbsp oil

1 medium onion, minced

1 cup mushrooms, sliced

3 cups spinach, chopped (I used baby spinach, no need to chop)
6 strips bacon, cooked and crumbled
1 1/2 cups cheese (Gruyere or Swiss), shredded

1 tbsp flour

Salt & Pepper, to taste

Directions:
Preheat the oven to 400°F. Bake the pie crust for 5-7 minutes, until very lightly browned. Remove from oven and reduce oven to 325°F.

Meanwhile, in a large saute pan, heat the oil over medium-high heat. Saute the mushrooms and onions for about 5 minutes. Add the spinach and saute until the spinach is wilted. If there is a lot of extra moisture in the pan, drain the vegetable mixture.

In a large bowl, stir together the eggs, milk, onion, bacon, spinach, mushrooms, and salt. In a separate bowl, toss the cheese and flour together. Add the cheese to the rest of the ingredients and mix well. Pour into your partially baked pie crust and bake 45-55 minutes, until set. Let it cool for about 20 minutes before slicing. It can be served warm or at room temperature.

Pecan-Crusted Chicken Salad with Strawberries

***My favorite salads always include nuts (preferably pecans or walnuts), chicken, bleu cheese, balsamic dressing, and either strawberries or cranberries. I was recently flipping through the pages of the new May/June 2009 issue of Cooking with Paula Deen magazine when I stumbled across this recipe. It looked and sounded perfect to me, so I gave it a try. Brad and I both LOVED this one. It's light and delicious...perfect for the hot summer months!

The chicken has a wonderful taste, with the addition of the pecans. The tangy bleu cheese is a perfect contrast to the sweetness of the strawberries, and the dressing finishes it off flawlessly!This dish is very easy and you won't have a mountain of dishes and pans to clean up afterwards. ***

Ingredients:

3 egg whites

1 cup finely chopped pecans

1 cup panko (Japanese bread crumbs)

1 tsp. dried parsley

1 tsp. dried thyme

3/4 tsp. salt

4 boneless skinless chicken breasts, pounded to 1/4-inch thickness and cut in half crosswise

1/4 cup olive oil, divided

3 (5 oz) bags spring salad mix

Balsamic Vinaigrette Dressing

1 (3 oz) package goat cheese, crumbled (I used bleu cheese)

12 strawberries, hulled and thinly sliced

Directions:

Line a rimmed baking sheet with heavy-duty aluminum foil.

In a shallow dish, lightly beat egg whites.

In a separate shallow dish, combine pecans, bread crumbs, parsley, thyme, and salt. Dip each chicken breast in egg white. Dredge in pecan mixture, gently pressing pecan mixture onto chicken.

Preheat oven to 400 degrees.

In a large nonstick skillet, heat 2 tbsp. olive oil over medium heat. Add 4 chicken breasts, and cook for 3 to 4 minutes per side, or until golden brown. Place on prepared baking sheet. Repeat process with remaining 2 tbsp. olive oil and remaining 4 chicken breasts. Bake for 10 minutes, or until chicken is cooked through.

Let chicken stand for 10 minutes. Cut chicken into 1/2-inch thick slices.

Divide lettuce evenly between 8 serving plates. Top each with 1 sliced chicken breast. Drizzle with desired amount of dressing. Top each evenly with goat cheese and strawberries. Serve immediately.

Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto

***On a recent Sunday afternoon, Brad and I were taking it easy around the house...my favorite thing to do on Sundays! We wanted a delicious but light lunch, and I had just the recipe up my sleeve! I had marked this dish in the April 2009 issue of Bon Appetit magazine....it just looked too good not to try!

Wow...this dish was so fresh and satisfying...it made the perfect meal on that lazy Sunday. The medium pasta shells really do catch all the yumminess in the salad - the parmesan cheese, prosciutto bits, etc. And this recipe doesn't only taste good - it makes an elegant presentation also!

This meal is the perfect way to welcome Spring/Summer. The fresh veggies are sure to make your tummy happy! :)

Ingredients:
2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil plus additional for drizzling
1/2 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices
2 tablespoons minced shallot
Coarse kosher salt
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1 1/2 pounds asparagus, cut crosswise into 3/4-inch pieces
2 cups shelled fresh peas (from about 2 pounds peas in pods) or 2 cups frozen petite peas, thawed
1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices
1 cup finely grated Parmesan cheese plus additional for sprinkling
1/2 cup chopped fresh Italian parsley
4 oz thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

Directions:
Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.

Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus. Using skimmer or slotted spoon, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.

Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.

Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.

Source: Bon Appetit magazine - April 2009

Quiche Lorraine - Inspired by "Les Deux Magots"; Paris, France

***One of our very favorite meals in Paris was at the legendary "Les Deux Magots" cafe. Authors such as Ernest Hemingway used to frequent the restaurant. You can visit the website HERE.

From the site:

"The café started life in 1813 as a drapery, selling silk and other luxury items. It took its name 'Les Deux Magots' from a successful play of that time: 'The Two Magots (aka wisemen) of China'.

-And no...it's not pronounced "maggots"...I know what you're thinking...haha. The "t" is silent!)

In the tense pre-war atmosphere, Saint Germain des Pres became the intellectual centre of Paris : Gide, Guehenno, Malraux and Chamson regularly ended up in discussions on the café terrace. Paul Eluard introduced Dora Maar to Picasso at "Les Deux Magots".

Every morning, Jean Paul Sartre with Simone de Beauvoir would take his seat at "Les Deux Magots" and write for hours, often without pause, but sometimes stopping to talk to Ernest Hemingway, another regular customer."

Brad and I both ordered the Quiche Lorraine...it was fabulous and had a wonderful taste and texture. The salad of lettuce and tomatoes with a drizzling of balsamic vinegar really brought the entire meal together. I told Brad and I HAD to try and re-create it once we got home. And that I did!

I can't tell you how much I LOVE Prosciutto di Parma lately...I was thrilled when I found a leg of prosciutto imported from Italy at a local grocer. I promptly ordered half a pound and started thinking of how I wanted to use it. This quiche was the perfect recipe for it!

I have to send a special "THANKS!" to my friend Geraldine, who helped me tremendously with this quiche. Her tips helped me to ensure my quiche would be authentically French! Merci beaucoup, Geraldine!

This dish is so scrumptious. It would make a perfect brunch or dinner...it's so versatile. I served it with a side salad. The gruyere cheese is simply divine!

Bon Appetit!***

QUICHE LORRAINE
4 generous servings

For the pastry:
1 cup flour
1/2 t salt
1/3 cup very cold butter, cut into 6 pieces
4 tbsp. ice water

Directions:

Put the flour, salt and butter into the work bowl of a food processor fitted with the metal blade. Pulse 6-7 times. Slowly pour the water through the feed tube and continue to pulse, just until the dough starts to hold together. Flatten into a disc and refrigerate for an hour (or freezer for 10 minutes) Roll out the usual way and and fit into a 9” pie or tart dish that is at least 1 1/2 “ deep. Chill crust while making filling.

Preheat oven to 375 degrees. After the shell has chilled for at least a half hour, prick the bottom and sides with a fork and pre-bake in the pre-heated oven for 7- 8 minutes until it’s just starting to take on some golden color. Remove.

For the filling:
4 large eggs
6 slices thick sliced bacon cooked & torn into bite size pieces (I used Prosciutto di Parma)
4 oz gruyere cheese, shredded
1 1/2 cups half and half
1/4 cup small diced onion, sauteed in butter until limp

Salt & pepper
1/ 4 tsp. grated nutmeg
fresh herbs (optional)

Directions:

Sprinkle the bottom of the pre-baked crust with the cheese. Next, layer on the bacon and onion.

In a large bowl, beat the eggs very well- until light and frothy. Add the half and half and seasonings and herbs .Whisk vigorously.

Carefully pour into pie shell. Bake in the upper third of a 375 degree oven until brown and firm, about 35-45 minutes . It might puff up some but will fall when cooling.

Cool for at least 30 minutes before cutting and serving.

Source: Marcia's Kitchen

French Crepes - Nutella & Banana!

***One of the foods that I was most looking forward to trying in Paris was definitely the crepes. You can order them with almost any filling combination imaginable - chicken, ham, eggs, cheese, Nutella, bananas, strawberries, lettuce, tomatoes...the list goes on and on. The best thing is - there are crepe stands everywhere in Paris! And let me tell you, after hours of walking around the city, a crepe really hits the spot! Our two favorite combos were Chicken & Cheese (Poulet e Fromage) and Nutella & Banana....OMG....they are so fabulous!

Crepes were one of the first dishes that I re-created upon returning home. By now, you probably know I have a weakness for chocolate...so, of course I had to make Nutella & Banana Crepes! Nutella is so delicious...chocolately, hazelnutty goodness! You can usually find it in your grocery store near the peanut butter and jelly.

I really tried to find a crepe recipe that would resemble the ones we had in Paris...everytime we ordered Crepes I watched very carefully as they made it...I had to remember the techniques! Haha. The batter always seemed to be pretty thin...that was an important criteria. After reading the reviews for this recipe, it sounded like a perfect place to start. The only things that I added were the vanilla extract and powdered sugar.

The combo of chocolate and bananas works so perfectly here...especially in these crepes. If you want to try a piece of Paris, just make this recipe...you'll LOVE it!***

FRENCH CREPES

INGREDIENTS:1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted
1 tsp. vanilla extract
Powdered sugar, for dusting
1 banana, sliced
Nutella

DIRECTIONS:Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

Heat a lightly oiled griddle or frying pan over medium high heat....I used Pam cooking spray to coat the skillet. Pour or scoop the batter onto the skillet/griddle, using approximately 2 tablespoons for each crepe (I used a soup ladle to pour the batter into the pan...one ladle-full for each crepe. I also used about a 10 inch skillet to make these crepes...which will ensure they are a perfect circle). Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

TO ASSEMBLE/FOLD:

With crepe still in pan - Fold in half. Spread Nutella on the folded crepe, and top with sliced bananas. Fold in half one more time. Transfer to a plate and finish it off with a dusting of powdered sugar and a few extra sliced bananas on top.

Notes:

- If using different fillings such as shredded cheese, let the crepe stay on the heat for a few extra minutes...until the cheese starts to melt and the fillings are warm.

- If your batter isn't thin enough, you may need to add a little extra milk to the batter. Just play around with this recipe until you get the perfect consistency.

- You'll know the crepes are almost finished when tiny bubbles start appearing on the top of the batter...just like when making pancakes!

Source: All Recipes

Very Berry Smoothie

***What's the perfect light lunch on a hot summer day? You guessed it...a cold, delicious mixed berry smoothie. The honey, vanilla and cinnamon in this recipe really adds that something special. I love a nice mix of different berries, so I just used mixed frozen berries. However, please feel free to substitute a mixture of your favorite frozen fruit. I added a sprig of fresh mint for garnish.***

Ingredients:
2 cups mixed, frozen berries (strawberry, blueberry, raspberry, & blackberry)

1 (8 ounce) container vanilla yogurt
1 cup 2% low-fat milk
3 tablespoons honey
1 teaspoon vanilla extract
1 pinch cinnamon

Fresh mint, for garnish

Directions:
* Combine all ingredients in blender.

* Blend until thick and smooth, about 2 minutes.

* Pour into 2 large glasses. Garnish with fresh mint, if desired.

* Serve immediately.

Zucchini and Chicken Salad

***Brad and I love salads...especially this time of year. The following recipe is for a salad that easily makes my "top 5 salads...ever!" list. This one is seriously tasty. The light, lemony dressing makes all the flavors pop. On first seeing this recipe, you might be thinking that it's a strange mix of ingredients. I never in a million years would have thought to combine zucchini, chicken, pecans, and mint...but it definitely works. It's the perfect summer salad, combining fresh veggies of the season with a light, yummy taste.


This is yet another recipe from my new favorite cookbook by Martha Stewart: Everyday Food: Great Food Fast. If you haven't gotten this cookbook yet, I highly recommend it!***


Ingredients:
1/4 cup plus 1 tablespoon olive oil
1/4 cup fresh lemon juice
Coarse salt and ground pepper
1 1/4 pounds zucchini, thinly sliced
1 pound boneless, skinless chicken breasts
1 bunch (about 8 ounces) spinach, chopped
1/2 red onion, thinly sliced
3/4 cup chopped pecans
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mint

Directions:
In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side.

Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.


Helpful Hint:
This recipe can also be made using leftover or store-bought roasted chicken.

Mozzarella and Sun-Dried Tomato Cigars

***Here's yet another yummy recipe from Giada. Her recipes never let me down! For this one, I only made the cigars....not the salad dressing. I used a pre-made, bottled Italian Vinaigrette to save time. However, I did want to include the ingredients and directions for Giada's homemade dressing because it looked so good.***

Cigars:

6 sheets phyllo dough

4 tablespoon butter, melted

8 ounces smoked mozzarella, sliced 1/4-inch thick

8 ounces sun-dried tomatoes, drained

Dressing:

1/2 cup extra-virgin olive oil

1/4 cup Prosecco

2 tablespoons cider vinegar

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

6 cups field greens

Directions:
Preheat the oven to 325 degrees F.

Lay a sheet of phyllo dough on a clean dry work surface. Use a pastry brush to brush the phyllo sheet with melted butter. Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle. Brush the top of the phyllo with melted butter. Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side. Top the cheese with a few pieces of sun-dried tomatoes. Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling. Place on a foil-lined baking sheet, seam side down, and brush the top with butter. Continue rolling the 5 remaining cigars. Bake until golden, about 25 to 30 minutes.

Meanwhile, in a small ball jar or in a plastic container with a tight-fitting lid combine the extra-virgin olive oil, Proseco, cider vinegar, salt, and pepper. Shake well. Toss the Proseco vinaigrette with the field greens. Place the dressed greens on a serving platter or on individual serving plates.

Slice the cigars into 2-inch pieces. Place atop the dressed field greens. Serve immediately.

Source: Giada DeLaurentiis - Everyday Italian - http://www.foodnetwork.com/