April 7, 2008
Panini in a pan
Last night we used some of our market booty to make some fabulous panini-style sandwiches. We used the rosemary bread, the Ancient Heritage sheep cheese, caramelized onion, walnuts, and fake bacon. "But fake bacon is not local", you might say. You would be right. But we had some in the freezer and it is really darn good on panini.
We don't have a fancy-schmancy panini press so we use a frying pan and then press down with a ceramic pie pan weighted with our dutch oven. It makes everything flat and melty, which is what matters.
Tonight I am planning to use the rhubarb and some of last year's frozen berries in a crisp. I will post appetizing photos soon.
Someone asked if I would be posting recipes. I will definitely try to do that when I can. If one is from a cookbook, I will post the name and the author.
For my first recipe, here is Max's soup featuring rutabaga from the other night. Feel free to add or subtract any other veggies. We often like celery or parsley.
Max's Early Spring Veggie Soup
3 potatoes in 1/2 inch cubes
1 carrot, diced
1 large rutabaga in 1/2 inch cubes
1 small onion, diced
2 large leeks (white part only), sliced longways and cut in to 1/2 pieces
1/2 bunch of kale (stems removed), coarsely chopped
2 quarts veggie stock or 1 quart stock and 1 water
2 Tbs olive oil
salt, pepper and herbs to taste
Heat the olive oil over medium heat in a large pot. Add onions, carrots, and rutabaga with a pinch of salt. Cook, stirring frequently until onions begin to brown. Add garlic and cook for one minute, careful not to let it burn. Add leeks and cook, stirring occasionally, until they soften. Add potatoes and stock and bring the mixture to a boil. Lower the heat to a gentle boil and cook until the potatoes are tender. Add the kale and fresh herbs and cook for an additional ten minutes. Adjust salt and add pepper. Serve with a crusty bread.