Panini

You say Panini, I say Press!

I don't know why I just had to say that, it's repeating over and over in my head.  Anyway so as you can guess I made Panini sandwiches tonight for supper.  They were very yummy, but you don't need a fancy machine to do it, you can just use a heavy weight to press your sandwich while it cooks and then flip and repeat.

BACON PANINI with Caramelized Onions and Dijon Mango Chutney

some fried organic and/or natural pasture raised bacon

organic whole wheat bread slices

1 onion, thinly sliced

1/2 Tbsp maple syrup

1/2 Tbsp balsamic vinegar

1/2 Tbsp olive oil

mango chutney

dijon mustard

organic cheddar cheese, shredded

Method:  Heat a cast iron skillet over medium heat.  Saute onion in olive oil for 5 minutes, then lower heat a bit and add the maple syrup and balsamic vinegar.  Cook onions gently for about 15 minutes or until really soft.  Reserve.

     Spread one side of one of the pieces of bread with dijon and the other with mango chutney.  Put some of the shredded cheese on one piece of bread, followed by some of the onions, then bacon and end with more cheese, close er up and spray the outside of the panini with olive oil and cook in a press or in a skillet with a weight.

HEMP SEED MISO PESTO PANINI with Red Peppers and Onion

I make many batches of basil pesto in the summer when the basil is fresh.  It freezes well, and when I need to use some I just cut off a hunk and let it defrost.  

     Ever since I started making pesto with hemp seeds and miso, I've never gone back to the traditional cheese and pine nuts.

HEMP MISO PESTO

1/4 cup extra virgin olive oil

1 cup fresh organic basil leaves

1 cup organic hulled hemp seeds

2 cloves organic garlic

2 Tbsp organic white miso paste

2 tsp umeboshi vinegar

water

Method: Transfer all ingredients but the water to a food processor.  Process until the ingredients start to smooth, adding water as necessary to make desired consistency.  Keep in mind pestos are better when slightly thicker and creamier.

THE PANINI

some organic cheese

1 Tbsp pesto

the caramelized onions from above

some thin sliced organic pepper

Method: Spread each slice of bread with pesto, followed by some cheese, the onions, pepper and some more cheese.  Spray the outside of the bread with olive and oil and Press!

Pizza Night

Seeing as last night's pizza plans got sidetracked, I decided to make this afternoon all about pizza. This morning's trip to the Halifax Farmer's Market resulted in some great ingredients for project pizza.  The first thing I spied when I arrived at the market were some HUGE wild caught shrimp from Mike's Fish Shop.  I picked up six and headed over to Norbert's where I bought some lovely chard and peppers.  Last week I had purchased some organic pepperoni from Angelhoeve Farm and was excited to finally put it to the test on our pizzas.  I am in the midst of a bacon craze and so picked up some more of that as well.  Four different pizzas, four taste adventures.

WHOLE WHEAT PIZZA DOUGH

2 cups warm water

1 Tbsp instant yeast

1 Tbsp local honey

4 cups organic whole wheat flour

1-2 cups organic unbleached white flour

1 1/2 tsp sea salt

4 Tbsp olive oil

Method:  Combine the honey and warm water in a large bowl.  Dissolve yeast in warm water.  When frothy, stir in salt and oil.  Gradually add in each cup of flour, stirring.  When it becomes hard to stir with a spoon, start to knead with your hands.  Then bring it out onto a floured countertop and knead for about 5 minutes.  Keep adding flour until the dough kneads without sticking to the counter.  Place into a greased bowl covered with a plate or saran wrap and let rise about 1 hour.  Punch down and divide into 4-5 ball of dough.

     Grease 4-5 cookie sheets and/or cast iron skillets and sprinkle with about a tablespoon per pan of organic cornmeal.  Spread each ball into a thin pizza crust.

BACON PESTO PIZZA with Wilted Chard and Onion

4 strips organic or pasture raised bacon, fried lightly and chopped into bite sized pieces

2 Tbsp basil pesto

3 leaves of chard, chopped

1 onion, sliced into thin wedges

1-2 cups organic mozzarella

Method:  Saute the onion in some olive oil until they begin to soften.  Then add the chard and saute until wilted.  Set aside.

Assembly:  Spread a crust with the pesto, followed by the some cheese, the chard/onion mix and then the bacon.  Top with remaining cheese.  Bake at 450* for about 10-15 mins.

SHRIMP PIZZA with Wilted Chard, Onion, Rose Sauce and Capers

6 large wild caught shrimp, cut in half lengthwise

1/2 cup organic rose tomato sauce

some of the wilted chard and onion from previous recipe

1 Tbsp capers

organic mozzarella cheese

Method:  Spread a crust with the sauce, some cheese, the chard/onion, the shrimp and capers and end with the remaining cheese.  Bake at 450* for 10-15 mins.

PEPPERONI PIZZA with Mushrooms and Olives

1 organic pepperoni stick, sliced thinly

1 cup organic mushrooms, thinly sliced

1/4 green and black olives

1/2 cup organic tomato sauce

organic mozzarella cheese

Method:  Spread crust with the sauce and some cheese, followed by the pepperoni, mushrooms, olives and remainin cheese.  Bake at 450* for 10-15 minutes.

VEGETABLE PIZZA with Zucchini, Peppers, Mushroom and Olives

1/2 organic red pepper, thinly sliced

1/2 organic green pepper, thinly sliced

1/2 cup organic mushrooms, thinly sliced

1/2 cup black and green olives 

organic mozzarella cheese

organic tomato or rose tomato sauce

Method:  Spread sauce on a crust, followed by some of the cheese, veggies and end with remaining cheese.  Bake at 450* for 10-15 minutes.