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Turkey, bacon and gorgonzola panini
If you don’t have a panini maker or George Foreman-type grill, grill pans work great for both frying the bacon and cooking the panini. However, any basic pan large enough to hold the bread will work.
Ingredients
2 slices sourdough bread
2 teaspoons butter
2 slices deli turkey breast
2 slices bacon, cooked
½ cup arugula
1 tablespoon mayo
1 tablespoon gorgonzola, or any bleu cheese
Butter outsides of both pieces of bread.
Layer turkey, bacon and arugula on bread.
Mash mayo and cheese together. Spread on inside of top layer of bread.
Cook until golden on one side. Flip; cook other side, pressing down gently to help seal the sandwich.
Southwestern-style egg bake
This simple recipe easily doubles for entertaining. Use a 9-by-13-inch baking dish.
Serve with a potato galette (recipe follows) for a brunch or light supper entrée; just add a salad and some sliced avocados.
Ingredients
6 ounces Italian sausage, hot or sweet, to your liking
1 cup onion, chopped
½ cup red pepper, chopped
1 jalapeno pepper, seeded and finely chopped, optional
1 7-ounce can diced green chilies
2 cups shredded cheese (pepper jack, jack, Cheddar or Colby)
6 eggs
1 cup sour cream
Salt and pepper
In an 8-inch square baking dish, crumble the sausage and add the onion, pepper and jalapeno, if using. Bake at 350 degrees, until sausage is no longer pink and veggies are cooked.
Drain on paper towels, patting out any grease.
Cool pan slightly and spray with nonstick cooking spray.
Add sausage mix plus chilies and 1½ cups of cheese back to the pan. Mix.
In a separate bowl, scramble eggs with sour cream, salt and pepper.
Pour into pan. Sprinkle top with remaining cheese. Bake at 350 degrees, 45-50 minutes. Top should be golden and knife inserted in center will come out clean.
Serves 3-4.
Potato galette
Made in sweet or savory versions, a galette is a French round, crusty cake.
Ingredients
For a 10-inch pan, serving 2 or 3:
12-14 ounces Yukon gold potatoes, peeled and shredded (about 3 medium potatoes)
2 tablespoons melted butter
Salt and pepper
3 tablespoons olive oil
Sour cream, optional garnish
Chives, optional garnish
Shred potatoes in food processor or using box grater. Place in a large bowl and cover with cold water. Let rest 20 minutes.
Drain and, using a clean dish towel, squeeze out any excess moisture.
Dry bowl and return potatoes to bowl. Stir in melted butter, salt and pepper.
Heat two tablespoons oil in pan until hot. Add potatoes, pressing down to make a flat, even layer. Cook over medium heat until brown on bottom, about 20-25 minutes. (Have two 10-inch or larger plates ready.) Slide onto plate, flip over onto second plate. Add remaining tablespoon of oil to pan and when hot, slide potatoes back into pan. Cook until bottom side is golden.
Cut into wedges, and if desired top with a dollop or sour cream and a sprinkling of chives.
Asparagus and ham risotto
The secret to creamy risotto is to stir constantly and add the broth in small additions.
Arborio rice is a short-grained specialty rice, available locally at Trader Joe’s, the Community Food Co-Op and some grocery stores.
Ingredients
1½-2 cups low-sodium chicken broth
8 asparagus spears, cut into 1-inch chunks
2 teaspoons olive oil
2 teaspoons butter
½ cup onion
1 garlic clove, minced
2/3 cup arborio rice
2 tablespoons vermouth
Salt and pepper
1/3 cup cubed ham
¼ cup freshly grated Parmesan cheese
Warm the broth in the microwave.
In an 8-inch frying pan, sauté asparagus in olive oil until crisp-tender, about 5 minutes. Remove from pan and set aside.
Add butter and when melted add onion. Cook onion until tender.
Add the garlic and the rice, stir to coat.
Add wine, stir. When evaporated, start adding warm broth, about a quarter cup at a time.
Continue adding broth and stirring. After adding 1½ cups broth, add the salt and pepper and taste for seasoning and doneness. Rice should be al dente, slightly firm but creamy.
Add additional broth if needed. Return asparagus to pan with ham and Parmesan. Heat through.
Makes three cups risotto.
Thai chicken pizza
This was a favorite recipe of mine from a pizza joint in San Diego, which I have re-created at home.
You can substitute fresh pizza dough, if you prefer; just follow package directions. A fresh 1-pound dough ball will make a 12-inch pizza for which you would need to multiply all topping ingredients by a little more than 2.
Ingredients
1 8-inch Boboli precooked pizza crust (single serving size)
3 tablespoons peanut sauce (recipe follows)
1/3 cup cooked chicken, chopped
1-2 tablespoons grated carrot
1 tablespoon green onion slices
1 tablespoon cilantro leaves
1 tablespoon bean sprouts
1 tablespoon chopped peanuts
1/3 cup Fontina cheese
Spread crust with peanut sauce. Sprinkle with all other ingredients. Top with cheese.
Bake according to package instructions.
Easy peanut sauce
This is also a great dipping sauce for skewered meat (satays), pot stickers or egg rolls.
Asia Oriental Market, 2408 Meridian St., is a wonderful and economical source for Asian ingredients. Their helpful staff will always steer you in the right direction.
Ingredients
½ cup chicken broth
1/3 cup chunky peanut butter
¼ cup hoisin sauce
1 tablespoon fish sauce
1 teaspoon chili paste (sambal oeleck)
1 clove minced garlic
Heat chicken broth and peanut butter in microwave for one minute. Whisk.
Add all other ingredients and whisk until smooth. Add more chili paste for a hotter sauce.
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