Tuesday, March 26, 2013

{to sigh for | 2 recipes to die for}

Today we're feeling a bit foodie...
No matter what the season, grilled cheese and tomato soup is always a delicious combination! We wanted to share two of our favorite recipes with you today! There is design in everything...especially food!
First we begin with a pesto, mozzarella, baby spinach, and avocado grilled cheese sandwich.
You can find the original recipe here from TasteSpotting.com.

Green Goddess Grilled Cheese Sandwich

based on all those gorgeous green goddesses out there…
makes 1 sandwich

Ingredients

2 slices bread (we used a white bread, but one filled with lots of different whole grains and seeds would be *awesome*)
2-3 tablespoons Green Goddess Herb Pesto (recipe below)
2 slices mild white melty cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil (and butter if you’re so inclined)

Directions

Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).
On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.
Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

Green Goddess Herb Pesto

Ingredients

1 clove garlic
1 (or 2 if you’re ballsy) anchovy fillet (in oil)
½ small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
handful chopped fresh Italian parsley
handful chopped kale
2-3 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
¼ cup olive oil
salt and pepper to taste

Directions

Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won’t process very well yet, don’t worry).
Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.
Season to taste with salt and pepper (You probably won’t need too much salt if you used 2 anchovies).
(This makes a lot, but you will use it all for other things. We added more olive oil to make it back into a salad dressing.)
Second is the delicious roasted tomato soup.
This recipe comes from Honey & Jam and can be found here.

Roasted Tomato Soup
Serve hot or cold

2 pounds fresh tomatoes, a mixture of your favorites
4 shallots, peeled and quartered 
extra virgin olive oil
herbs, thyme, oregano, basil, whichever you prefer
salt & freshly ground pepper
2 cups chicken or vegetable stock
1/4 cup heavy cream

Preheat the oven to 400f. Cut tomatoes into quarters, (if you’re using cherry tomatoes, leave them whole). Spread the tomatoes and shallots on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and herbs, gently toss. Roast for 30 minutes, or until tomatoes & shallots and brown and have caramelized.

Remove the pan from the oven and allow to cool slightly. Dump all of the pans contents into a food processor and blend until smooth. Slowly add in stock while blending. If you soup is too chunky for your liking, pour through a mesh sieve.

Pour contents into a large stock pot, add heavy cream and simmer for 15 to 20 minutes.

Garnish with pepper, herbs, and crusty bread, enjoy!


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