Insomnisnack

panini: two choices to love October 8, 2007

Filed under: food,golden produce,heirloom tomatoes,panini — insomnisnack @ 12:46 am

Looking back, I recall a prompt to make panini. Thanks, Niece! Well here you go…two versions to recreate in ATL when I visit in two weeks (I’m counting down!!). I love fruit, and fruit sweetness, so I decided to make a pear-jack cheese-apricot spread-red onion panino. GP did not disappoint in the pear department. They have about 5 varieties right now. Or more!

pear panino

pear panino plate

And then I made an heirloom tomato-fresh mozzarella-grilled green onion panino. I’m feeling lucky!!

tomato panino

panino

Two cast iron skillets worked for me as an impromptu sandwich press. Set one atop the other, gave it a good smoosh, and the weight did the rest. Enjoy!

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meaty loaf and frites September 27, 2007

Filed under: food,fries,golden produce,heirloom tomatoes,meatloaf,potatoes,savory — insomnisnack @ 11:35 pm

I’ve always loved meatloaf. Even when it contained meat! This is one of my favorite dishes to make. Very easy, you just take some veggie ground beef (I like Yves “Meatless Ground – original”), a 1/2 cup of Parmesan cheese, 1 diced bell pepper, a 1/2 cup of breadcrumbs, chopped shallot or mild onion, and about 1, maybe 2 eggs. Mix ingredients, and bake for about 4o minutes at 375 degrees. My secret is to crumble Semifreddi’s “Super Garlic Croutons” in the blender/food processor and make my own breadcrumbs. I made a tomato sauce for the top out of thinned tomato paste, oregano, salt and pepper, and placed golden heirloom tomato slices as a finish. Thanks, GP!

meatyloaf - heirloom tomato slices and sauce

As for the frites…basic russet potatoes, sliced into quarter inch width pieces. I read that in order to have crispy fries you need to soak them in cold water to remove excess starch, dry thoroughly, then fry them twice. The first fry was 325 degrees for about 4-5 minutes. The second fry was 375 for about 3-4 minutes or until golden. This method worked very well, I recommend it. Extra crispy and light!

frites out of oil

frites in a cone

And the very best part of all is that I get to have it for lunch tomorrow!! Yum.

leftover meatyloaf

 

veggie pesto pizza ‘n beer September 5, 2007

There are forces in this world I don’t understand. Not a very profound statement, but I am confused! Am I supposed to just follow signs, “understand”, and live life for what it seemingly brings me or wants of me? Or do I react to messages that run counter to my wishes and wants? Don’t know. Can’t she just stick to the food?, you might wonder. Uh, yes. ‘Cause that I do understand. That, and lemon colored lion t-shirts (see end of post).

So the pursuit of life’s simplicity brings me to today’s post: pizza ‘n beer. This is one of my favorite pizzas! Partially because I was hungry for dinner and didn’t have to make the crust, but mostly because this is really tasty bread. I used a flatbread available for purchase and immediate consumption. My second favorite pizza involves homemade crust with olive oil and cornmeal baked on the bottom. I went again to my loving, family run, local grocer Golden Produce on Church St. For about $10 I got organic components to make my dinner and lunch for the remainder of the week. Today’s toppings: fresh mozzarella, pesto, basil, heirloom tomato slices, and mushroom. Today’s beer: Hoegaarden

veggie pesto pizza

Today’s t-shirt: Raaawwr!!!!

leash - Roar!!!!