Sandra's Kitchen Studio

Panini Craze

 

Photograph Copyright Sandra Gutierrez, 2009; All Rights Reserved.

Two slices of artisan bread, a good amount of filling, a delicious spread, and cheese--lots of cheese. What do you get when you heat it up and weigh it down? A panini. Not just any panini but a gourmet and over the top panini at that; one that puts any fast-food sandwich to shame.  As this economy keeps up straining budgets, it amazes me how many people can afford to pay big dollars for a sandwich and salad lunch, when it is so easy to recreate them at home.  And no...you don't need to invest in a panini press. But more on this later.

What makes a sandwich? The bread. But what makes a truly spectacular sandwich? You got it: truly spectacular bread! So if you are going to splurge on something, instead of paying for overly marked-up  food in a restaurant, you are better off buying great artisan bread and making your own sandwiches at home. Luckily for all of us, there are great bread options in the market today. If you have an artisan bakery in your neighborhood, search it out; if you do not, look for artisan bread in discount stores (you know, those where you can purchase in bulk and freeze it for up to 2 months).

The variety of bread that you select for your paninis will also make a difference. Granted, even paninis made with white, sliced bread are good (similar to childhood grilled cheese sandwiches) and there is a place for these in our culinary landscape. However, truly memorable paninis are made with breads that are sturdier, as these are capable of holding heartier fillings, while still allowing us to press them down thinly. Ciabbata (particularly, individual rolls), whole grain, rye, spelt--you name it--will work.

The fillings: deli meats, grilled vegetables, eggs, sausages, grilled chicken breasts, tuna, whatever you fancy. Paninis are the perfect vehicles for creativity. Even peanut butter and jelly taste gourmet when pressed together into one of these trendy sandwiches; so does the combo of  Nutella, walnuts and bananas. But  frankly, to me, what truly makes a panini is the cheese....any good melting cheese. Some of my favorites include Fontina, Cheddar, Brie, Jarlsberg, Gouda, Monterrey Jack, Mozzarella, Provolone, Havarti, Muenster, Emmenthaler, Grouyere. If it melts, it's perfect in my book. So select your favorite and indulge.

If you don't have a panini maker--and I must confess to owning two, so that I can create these specialty sandwiches for a crowd--you can improvise by sandwiching your panini between two heavy skillets, or even between two baking pans (use  foil-wrapped bricks as weights). Because you see, what truly makes a panini, is the weight and heat combination. By pressing the bread together at the same time that heat is applied, the cheese is allowed to act as glue, while the filling is compressed. If you have ever tried to bite into a gigantic sandwich and found it hard to get your mouth around it or have battled with overflowing fillings falling all over your plate as you take your first bite, you will love paninis. This compression and glueing effect makes it possible to hold fillings in place so that every single bit of goodness will taste exactly the same with every bite. And that is what you want in a truly great sandwich.

My favorite thing about paninis is that they take only minutes to prepare, giving me enough time to toss a salad together while they are cooking.  And for some reason, a cold sandwich just doesn't satiate me the same way that a hot panini does.  I guess a warm, gooey, delicious sandwich just hits the spot right, satisfying my taste for a hot meal.  I save the family budget in the process. Now that's great food in my book! And the best part is that I get to enjoy customized versions of the paninis that I used to buy in fast food places--only better....much better.

 

Photograph and Recipe Copyright Sandra Gutierrez; 2009. All Rights Reserved.

Turkey and Artichoke Ciabatta Paninis

4 individual Ciabatta rolls

1 pound turkey breast

8 slices Muenster cheese (or any good melting cheese)

1 to 2 cups Mesclun greens

Artichoke spread:

5 artichoke hearts, chopped

1/4 cup mayonnaise (may use light)

2 tablespoons grated Parmesan cheese

1 garlic clove, minced

Ground black pepper

Slice ciabatta rolls in half; spread one-fourth of the artichoke heart spread on each bottom of each ciabatta roll. Place one slice of cheese over spread. Layer with the turkey and mesclun greens; top with another slice of cheese and with the remaining half of the ciabatta. Place the paninis (work in batches, if needed) in a panini press until cheese is melted and bread is golden and crispy (or bake between two weighted baking sheets at 400 degrees, until cheese is melted). 

For the artichoke spread: Place the artichoke hearts, mayonnaise, parmesan cheese, garlic and black pepper in a bowl; stir to combine.

Yield: 4 paninis.

Recipe Copyright Sandra Gutierrez;2009. All rights reserved.

 

 

 

 

 

Steak Sandwich

If you are anything like me and you love to cook, you most probably prefer to prepare your own food rather than to order it in. However, there are nights when hunger strikes and you want to eat as soon as possible but energy is low. What to do? Do you succumb to the temptation and run to pick up the phone or do you look for quick and easy things to cook? I prefer the latter a thousand times over, choosing to cook over having someone else prepare my meal. Not only is it faster--no thirty-minute delivery deals either--but I have control over the ingredients used. I am able to decide the amount of fat needed to prepare it and most importantly, the kind of fat I want used. Mostly I have a better chance of making something that everyone will like. Cooking allows me to keep a stronghold over the balance of flavors that suits my family's tastebuds. At issue is the time needed to put a meal together quickly. Sometimes all I really have are a few minutes before I face mutiny in my kitchen! Ahoy, mates! Dinner in fifteen minutes or bust!

The other night some of my family members wanted something with beef, while others were leaning towards sandwiches. No problem! I came up with the perfect solution that made everyone happy! I decided to come up with a light version--my own concoction--of a Philly Sandwich. (Okay, so it's really a stretch but it does resemble one and it is equally delicious). This sandwich is so quick to prepare that no recipe is really needed. Here is what I did:

I took some shaved beef that I had purchased at my local Trader Joe's and seasoned it well with sea salt, garlic powder, and freshly ground black pepper, letting it sit for a few minutes in order to allow  the flavors to blend. I crumbled a large log of goat cheese into a bowl--making sure to leave some chunky pieces of cheese, so it could retain texture.  In the meantime, I sliced a couple of yellow onions, a few button mushrooms, and two large green bell peppers and sauteed them on my griddle which I drizzled with just a little olive oil. I added the shaved beef and cooked everything quickly over medium-high heat, until it was perfect--the vegetables sill retained some crunch and the beef was juicy but not rare.

Since I had a couple of gorgeous Ciabatta loaves, I sliced those thickly and toasted them lightly. Then, I assembled the sandwiches. The result was a delicious melange of textures, temperatures and flavors. I had the crusty bread and the hot filling perfectly juxtaposed with the creamy cheese. Mellow mushrooms were the perfect foil for the tanginess of the goat cheese.

We happen to be purists when it comes to steak sandwiches, therefore we make sure nothing comes between our bread and our beef--no ketchup, no mayo, no condiments.

Having said this, some of us (I won't name names) did opt for a spicy addition in the shape of home-made pickled jalapeno peppers. Oh well...if you can stand the heat, go for it!

I tossed a quick salad made with romaine lettuce, sliced radishes, grape tomatoes, and chopped olives with an easy vinaigrette made with 3 parts olive oil to 1 part of sherry wine vinegar, which I seasoned to taste with salt and pepper.

Dinner was ready in 15 minutes and everyone was happy!  There were no cardboard boxes to deal with, and clean-up was a cinch. The next time you're in a hurry to put a meal on your table, create your own rendition of a gourmet sandwich. Quick and easy, this was the perfect no-fuss, no-muss meal. Try it!

Copyrights Sandra Gutierrez, 2008. All Rights Reserved.

Buttermilk dressing

Use this delicious dressing on salad greens. It is also a delicious canvas for potato salad, and as a sauce for grilled or poached fish.

1 cup buttermilk
1/4 cup mayonnaise
1-2 Tbsp. lemon juice (or to taste)
3 large green onions, minced

2 Tbsp. chopped parsley

2 Tbsp. chopped lemon zest

Salt and pepper

In a blender combine buttermilk, mayonnaise, lemon juice, green onions, parsley and lemon zest. Blend until smooth; taste and season with salt and pepper.  Yields: 1 ½ cups.

© Copyright Sandra Gutierrez 2007. All Rights Reserved.

Quick Shrimp Curry

This recipe comes together in no time. Before starting the cooking process, prepare all of your ingredients and have them next to you in order of appearance in the recipe (mise en place). Serve this light curry over steamed, brown basmati rice for a complete meal. Make sure your rice is fully cooked before you start this dish. You'll have dinner on the table in less than 15 minutes!

Carolina shrimp are wonderfully plump and sweet; if you can find, wild caught shrimp from North Carolina I truly recommend you use them in this recipe.

1 1/2 lb. large shrimp (8-10 count)

1 tablespoon vegetable oil

1 cup sliced red onion

2 serrano chiles, chopped

3 garlic cloves, sliced thinly

1 tablespoon curry powder (like Madras)

1/4 cup fresh lemon juice

2 tablespoons water

1 cup green peas

1 cup grape tomatoes, whole

1/2 cup chopped cilantro

Salt and Pepper to taste

Peel and devein shrimp;rinse under cool running water and dry well with paper towels. In a wok or large skillet, set over high heat, add the oil. When the oil begins to glisten, add the red onion and saute for 1 minute. Add the serrano chiles and saute for 30 seconds. Add the shrimp to the skillet and saute, stirring often for 1 minute; add the garlic and curry powder and stir well, sauteing for 1 minute. Add the lemon juice and water, scraping the bottom of the pan well, to collect all brown bits. Stir in the peas, tomatoes and cilantro, and cook until the vegetables are warm and the shrimp are pink, about 2 more minutes. Season with salt and pepper and serve immediately. This recipe yields 4 servings.

© Copyright Sandra Gutierrez 2007. All Rights Reserved.