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
Even with half the amount of bread, this sandwich is doing double-time.
It’s crunchy, fatty, creamy, tart, sweet, salty, peppery, herbaceous … and … and I’ve run out of adjectives. Just look at the picture and eat with your eyes. I’m sure you get what I’m talking about.
Here’s Week 24, Meal 1: Prosciutto and goat cheese sandwich with fennel-apple slaw. Continue reading Week 24, Meal 1: This sandwich has it all
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
Back a couple of years ago Chef Brian gave his family and friends a cookbook for Christmas.
I never could nail the waffle recipe, and the list of panini suggestions have proved useful time and time again, but it was always one recipe, “panzanella bread salad” that stood out the most.
With all of my curiosity, I never actually made the meal. Luckily, Chef was smart enough to include a panzanella salad in one of our Fat Dude dishes, which has really opened up my eyes to the awesomeness of big-ass croutons.
Here’s Week 23, Meal 3: Grilled branzino over spring panzanella with lemon-tarragon vinaigrette. Continue reading Week 23, Meal 3: Big-ass-crouton salad
I’m enjoying the clean, bright flavors of Chef Brian’s menu for Week 5.
The biting ginger and spicy wasabi bring to life the beautiful ahi tuna, avocados and cucumber in Week 5, Meal 2: Sesame-crusted ahi tuna wrap with cucumber and carrot salad, watercress, avocado, honey rice wine vinaigrette and wasabi ginger aioli.
As if the taste of this beauty wasn’t enough, the fact that it’s a quick one to put together only sweetens the pot. Continue reading Week 5, Meal 2: Sesame-crusted ahi tuna wrap with cucumber and carrot salad, watercress, avocado, honey rice wine vinaigrette and wasabi ginger aioli