Tag Archives: Gruyere cheese

Week 24, Meal 2: Twisted turkey toaster

I’ve thrown plenty of turkey sandwiches into my panini press, but they usually aren’t as gussied up as Week 24, Meal 2: Roasted turkey with gruyere and cornichons.

This sandwich plays with bold flavors as much as the prosciutto and fennel slaw sandwich before it did, but this meal is more diner than bistro.

Continue reading Week 24, Meal 2: Twisted turkey toaster

Week 24: Sandwitches

Chef Brian’s a good thinker-aheader.

He knew that I was ready to get back in the kitchen and thoughtfully put together an easy-to-make spread of one of my favorite foods: the noble sandwich.

Two of the meals are really quick to make and the finale to the menu isn’t bad either. Three cheers for an easy week in the kitchen. Here’s the menu:

Week 24, Meal 1: Prosciutto and goat cheese sandwich with fennel-apple slaw

Week 24, Meal 2: Roasted turkey with gruyere and cornichons

Week 24, Meal 3: Grilled vegetable panini with ricotta and roasted bell pepper puree

Each recipe makes two servings. Continue reading for the shopping list.

Continue reading Week 24: Sandwitches

Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce

One of my favorite things to eat is polenta (aka corn grits). It’s hearty, creamy and goes great with cheese, so really, what’s not to love?

Well, the cooking process, actually. I’ve always cooked polenta according to the directions on the package, but never ended up with anything as creamy and fulfilling as the results of Chef Brian’s recipe.

Here is Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce.

Grits gooey with nutty Gruyere, ginger-spiked pear chunks and juicy pork. Now that’s whassup. Continue reading Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce

Week 2: Pork, figs and wine

It was all about chicken and apple last week, so Chef Brian decided to switch it up. We’ve got a new protein (pork!) and new fruits to experiment with too (figs and pears).

Plus, you can’t go wrong when you’re cooking with wine:

Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce

Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam, bacon and arugula

Meal 3: Grilled pork chop with grilled asparagus over wild rice with almonds and fig, port and balsamic reduction

Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.

The shopping list is after the jump. Continue reading Week 2: Pork, figs and wine

Week 1, Meal 2: Grilled herb chicken panini with apple butter, caramelized onion and gruyere

I went through a phase where all I ate were paninis.

Bacon and egg paninis for breakfast. Turkey and salami paninis for lunch. Media noches for dinner.

So, needless to say (but I’ll say it anyways), I was quite excited to put together this week’s second meal: Grilled herb chicken panini with apple butter, caramelized onion and Gruyere.

Sounds good doesn’t it? IT WAS. And easy too!

Keep going for the recipe (good for two portions) and directions. Continue reading Week 1, Meal 2: Grilled herb chicken panini with apple butter, caramelized onion and gruyere

Week 1: Chicken and apples

Update: Grab some extra chicken stock.

Chef Brian thought he’d kick off the festivities with recipes that celebrate fall flavors.

I’m a fan of Thanksgiving so I was all ears until he informed me that “pumpkin pie” isn’t a flavor.

His first menu features lots of apples paired with rosemary-and-thyme-marinated chicken breast.

It’s not pumpkin pie, but it’ll do:

Meal 1: Grilled herb chicken with quick-braised kale over caramelized apple and sweet potato puree with sweet and sour apple reduction

Meal 2: Grilled herb chicken panini with apple butter, caramelized onions and Gruyere

Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing

Our list is good for two portions of each meal. I doubled mine so I always have leftovers for the next day.

The shopping list is after the jump. Continue reading Week 1: Chicken and apples

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