The other day, when I asked my sister what kind of soup she wanted for dinner, she quickly replied lentil. I researched some recipes and started chopping vegetables. Later when we sat down to dinner I realized she was only kidding! Luckily the soup was hearty and delicious and my entire family enjoyed it. The original recipe has you puree the soup, but I left it chunky for texture. The croutons add a nice crunch, but don't directly affect the flavor of the soup. Paired with a green salad and a glass of red wine, this is one excellent Winter meal. To see how I made it, read more
Welcome back to 'Wich of the Week, where every Wednesday I'll feature a different sandwich I've eaten or prepared at home, complete with photos and instructions on how to recreate it.
This week, I've made a variation on panini, which in Italian means "little bread." In the US, a panini sandwich can be pretty sizable, and the warm, melted delicacies are usually pressed and cooked on a grill. To make my panini, I actually made one giant sandwich in the oven, then sliced it up to make six smaller sandwiches. Good thing, too, because this sweet and savory recipe is very decadent.
I started by splitting a large loaf of ciabatta (about 10 inches long) horizontally, coating one side with fig preserves and the other side with a blue cheese and walnut spread. The yummy center is filled with salty Serrano ham, arugula, and sliced Fuji apple. To learn how to make it, read more