Flavia's Flavors

Prosciutto, Mozzarella and Roasted Vegetable Panino

I've never been one for eating the same thing for lunch day in, day out.  Sure, there have been times where I've eaten the same thing for a stretch of a few weeks, but I always end up switching to something else once my taste buds have grown bored.  I don't, however, grow tired of eating sandwiches.  I love sandwiches.  Especially, panini. 

I've had some phenomenal panini during my summers spent in Italy as a kid.  While visiting my paternal grandparents in the north-eastern region of the Veneto, we would go to the ancient and beautiful city of Treviso, where we would take a break from shopping to eat a porchetta panino in a small, local, hole-in-the-wall bar.  The crusty roll would be freshly baked from a local bakery and the porchetta was roasted to perfection and sprinkled generously with crunchy, coarse salt--no other condiments necessary.  I'd chase my panino with an orange Fanta, while the adults enjoyed a crisp Prosecco.

 

When we'd visit my maternal grandparent's family in Rome, I loved to look in the windows of local bars, where I would see their pristine display cases filled with trays of tramezzini, delicate, un-toasted sandwiches with two to three simple, but flavorful components: mozzarella and basil, chicken salad, egg salad, and other savory combinations.  These always made a great snack around mid-morning, when we'd be walking around sight-seeing and start getting a hankering for something to eat that would tide us over until the Big Lunch that awaited us back at a relative's apartment.  At my great-aunt Franca's apartment, we would almost always have a dinner or two where we would eat "toast", a toasted sandwich made with thin, sliced white bread, prosciutto cotto (cooked ham) and a slice of white Kraft singles.  She would make several at a time in her small countertop toaster and serve them with a simply dressed green salad.  "Toast" was always one of my favorite dinners.

Today for lunch, I still wanted to eat a sandwich, but I felt like changing things up a bit from my usual.  I don't give my panini press nearly enough countertop time as it deserves, and I got started on remedying that issue right away by making this panino.  On Sunday, I decided to roast some red peppers, a couple of zucchini and a red onion, so I could have them at the ready.  I added a couple of slices of tissue-thin prosciutto for some salty-sweet flavor, a leaf of tender, slightly bitter radicchio for crunch and a couple of thin slivers of fresh mozzarella to melt and help seal the panino.  For the bread, I chose a multi-grain demi baguette, which was, sadly, not the tastiest and it was a little too multi-grain for my taste.  Next time, I'll use the more traditional ciabatta bread.  It was still a very tasty sandwich, and my panini press toasted and pressed my panino to perfection.  I'm glad I have more vegetables in the fridge because I think I've found something that I'll be eating day in, day out for the next few weeks.

Prosciutto, Mozzarella and Roasted Vegetable Panino

2 medium red peppers

2 small zucchini

1 red onion

½ tsp. salt

¼ tsp. ground black pepper

¼ cup extra-virgin olive oil

Fresh baguette, plain focaccia, or ciabatta bread

Fresh mozzarella

2-3 slices Prosciutto di Parma, sliced paper-thin

Arugula or Radicchio leaves (optional)

For the red peppers:  Preheat the broiler and rinse the red peppers with cold water.  Put the peppers (stem still attached) on a foil-lined baking sheet and place them under the broiler until the skin begins to blister and char.  Using a pair of tongs, turn them every 5-10 minutes to char every side of the peppers (your kitchen will smell like something is burning, but don't be alarmed.  Just keep an eye on the peppers while they are broiling).  When they have been completely charred, remove the peppers to a bowl and cover the bowl immediately and tightly with foil.  This will allow the heat and steam to separate the charred skin from the flesh, making the peppers easier to peel.  When the peppers are cool enough to handle, remove and discard the stem, seeds and skin, and place the flesh of the peppers in a container, saving any juices that drip out from the peppers (that's flavor!).  You can cut the peppers into thin strips or chunks, or just leave them in big pieces.  You can also dress the peppers with salt, pepper and olive oil for added flavor.  Keep refrigerated for up to 3-4 days.  

For the zucchini and onion:  Preheat the oven to 450°.  Wash the zucchini, trim the ends and cut into long slices, about ¼-inch in thickness.  Place in a large bowl.  Peel the onion, trim the ends and slice into ½-inch thick rounds.  Place in the bowl with the zucchini.  Sprinkle the zucchini and onion with the salt and pepper and drizzle on the olive oil.  Using a pair of tongs, toss the vegetables until they are coated evenly with the salt, pepper and olive oil.  Transfer them to a foil-lined baking sheet and arrange them in a single layer.  Roast for 30-45 minutes, or until they have become completely tender.  Let cool to room temperature and keep refrigerated for up to 3-4 days.

For the panino:  Preheat a panini press.  Slice the bread lengthwise.  Begin by adding the mozzarella, followed by the prosciutto, and then add the roasted vegetables. Top with another single layer of mozzarella and the lettuce leaves, if using.  Press down on the sandwich lightly and transfer to the panini press to toast for about 5-7 minutes.  Serve hot.

A Visit to Upstate New York

Last week, I traveled to Clarence, New York, a suburb of Buffalo, to visit some very special friends.  I met them for the first time at mine and Peter’s wedding ten years ago, but have only just started getting to know them during the past few years.  My in-law’s lived in Clarence back in the early 70’s, and they befriended Dominic and Colombina Surianello, who lived just down the street with their four children.  Dominic has since passed away, but Colombina still lives in the same neighborhood, and in the same house.  Her youngest daughter, Sandra, and her husband Mike, live in a neighboring subdivision with their four children.  

For the past year, Sandra has been fighting a neuromuscular condition.  She is making a gradual and steady recovery, but she needs a few extra pairs of hands to help her out around the house and with her kids.  A few weeks back, Sandra sent me a sweet e-mail asking me if I would be willing to come up for a couple of weeks to help her with the kids since her household manager/nanny was on her vacation.  I was so touched by this request and immediately booked my ticket to New York.  Although I have only recently started getting to know Sandra and her family, I feel like I have always known her.  She’s like the big sister I never had and I instantly felt welcomed into hers and Mike’s family life.  Walking into their house felt like I was coming home.

Last week was filled with your typical daily household activities: running errands, feeding the dog, doing laundry, tidying up, changing diapers, making the beds, fixing lunch, pouring juice.  But it was also filled with special moments: enjoying a cup of coffee together in the quiet morning hours, watching Sandra’s son build a Lego toy all by himself, playing and interacting with Sandra’s one-year old toddler, Elizabeth, sitting down to a home-cooked family dinner, baking cookies, sitting outside together talking and laughing until midnight.  These moments have become wonderful memories that I will never forget.

Another thing I will never forget is the food we ate!  Both Sandra’s mother and husband are excellent home cooks and every meal we ate always featured fresh vegetables and fruit.  Mike took me to a fantastic organic family farm to pick up their week’s share of produce, so I made sure to take pictures of the farm’s seasonal bounty for this post.  I hope these images will inspire you to cook a healthy meal to share with the family and friends in your life and create lasting memories around the dinner table.

 

 

 

 

"Triple Threat" Chocolate Chip Cookies

Over the 4th of July weekend, Peter and I took an overnight trip to Fredericksburg, in the Texas Hill Country.  It was a last-minute decision, but it couldn’t have turned out more perfectly.  We managed to find the last hotel room at a Hampton Inn, the weather was beautiful all weekend and The Silver K Cafe in Johnson City was open over the holiday weekend so we could stop in for lunch and a slice of buttermilk pie for dessert.  Our very own traveler’s trifecta!  We are in the process of looking to buy an antique pick up truck and Peter’s online research led him to an antique car dealer in Fredericksburg, so although there was a primary reason for the trip, it was also the perfect opportunity to get away from the city to get a change of scenery and of course, eat some great food.  

Fredericksburg is home to some fantastic restaurants, cafes and bakeries, and although our visits there have only amounted to a grand total of two, we’ve managed to make a pretty good dent into Fredericksburg’s restaurant scene on both visits.  But it turns out that we missed one of the best places to go for breakfast and/or lunch, not just on this recent trip, but on both trips we’ve taken to Fredericksburg.  You see, when we plan a trip anywhere, I designate myself as “concierge”, researching and booking activities, amenities, sightseeing, spa appointments and most importantly, restaurants.  When it comes to places to eat, Peter and I both want to go where the locals go, and I take this particular part of my "concierge duties" very seriously.  So I can’t believe I totally missed finding Rather Sweet Bakery & Cafe--twice. 

My disappointment was alleviated last week, when I was browsing through the cookbooks at my local Barnes & Noble and I came across a cookbook that caught my eye: Rebecca Rather’s The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Cafe.  Just when I thought I would have to wait until our next trip to Fredericksburg to go eat at Rather Sweet, I discover that Rebecca has written a cookbook featuring many of her popular recipes that she serves at her cafe.  This was serendipity at its best!  I don’t plan on forgetting to visit Rather Sweet the next time we’re in Fredericksburg, but in the meantime, having Rebecca’s recipes close at hand to make at home will give me a delicious preview of my next meal in Fredericksburg.

Triple Threat Chocolate Chip Cookie

Adapted from The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe

Take the time to toast the pecans and walnuts; it deepens their flavor and gives them an even crunchier texture.  I also like to chill my cookie batter for several hours or overnight before baking off the cookies.  I find that chilling the batter allows the cookies to retain their shape and they don’t spread as much.  If you decide to chill your cookie batter, pull it out of the refrigerator 30-40 minutes before baking to take the chill off so that it is easier to scoop.  

1 cup chopped toasted pecans

1 cup chopped toasted walnuts

6 T. unsalted butter

8 ounces bittersweet chocolate, coarsely chopped

3 ounces unsweetened chocolate, coarsely chopped

3 large eggs

1 cup granulated sugar

1 T. pure vanilla extract

⅓ cup all-purpose flour

¼ tsp. baking powder

¼ tsp. salt

1½ cups semi-sweet chocolate chips

Toast the nuts in a preheated 350° oven for 7-9 minutes, until slightly golden.  Cool completely and then coarsely chop.  Set aside.

Melt butter, bittersweet chocolate, and unsweetened chocolate in a heatproof bowl over a pan of simmering water.  Stir occasionally, making sure the chocolates do not burn.  Remove melted chocolate and butter mixture and set aside to cool.

In a mixer fitted with the paddle attachment, beat the eggs and sugar over medium speed for about 3 minutes, until fluffy.  Add the vanilla extract and melted chocolate/butter mixture.  Beat at medium speed for about 2 minutes until the dough looks thick and glossy.  Add the flour, baking powder and salt and mix until just incorporated.  Stir in the nuts and chocolate chips (I like to do this part by hand using a silicone spatula).  At this point, you can either chill the batter, or you can let it rest for about 20 minutes at room temperature before baking off the cookies.

When ready to bake the cookies, preheat the oven to 350°, and line baking sheets with parchment paper or silicone baking mats.  Drop spoonfuls of batter onto the baking sheets, spacing them 1½ inches apart.  Wet your fingertips lightly with water and gently flatten the cookies, making sure not to press too hard.  Bake for 10-12 minutes until the tops begin to crack and look glossy.  Cool the cookies on the baking sheets for about 5-10 minutes before transferring to a rack to cool completely.

Buttermilk Pie

Last year, Peter and I took a weekend road trip to Fredericksburg, one of many charming towns of the Texas Hill Country.  This quiet, restful and beautiful part of Texas, located between Austin and San Antonio, is home to several unique and delightful towns, all with a rich and interesting history.  Some of the best antiquing can be found in and around the Texas Hill Country, most notably, The Original Roundtop Antique Fair, where my mother-in-law and I have been making annual “pilgrimages” to get our antiquing fix.  It is also home to seasonal festivals, state parks, dude ranches, bed and breakfasts, orchards, vineyards, wineries, cultural events, and most importantly, some of the friendliest and most hospitable people you will ever meet.

As much as I love everything about the Texas Hill Country, if I had to list my Number One favorite thing, it would be the food (no surprise there!).  Although you can find some excellent fine dining, I have a real weak spot for the authentic Southern, stick-to-your-ribs country cooking.  Things like chicken-fried steak with white gravy, juicy, char-grilled hamburgers made with Angus beef, thick-cut bacon, fried green tomatoes, smoky-sweet baked beans, hushpuppies, coleslaw...are you hungry yet?  Delicious as it all is, it’s food that I indulge in only when I come out to the Hill Country, where I know I can’t go wrong with true country cooking.

On our trip to Fredericksburg last year, Peter and I found a gem of a restaurant in Johnson City, called Silver K Cafe.  I don’t remember what we ate for lunch, but I’ll never forget dessert--a slice of buttermilk pie topped with a fluffy dollop of freshly whipped cream and garnished with some sliced strawberries.  It was divine.  But “divine” wasn’t the first word that came to mind when I moved to Texas ten years ago and first heard of buttermilk pie--it was more like “eeeww”.  I didn’t grow up eating food that used buttermilk as an ingredient and I used to have an aversion to all things custard, cream and milk.  But after my first taste of buttermilk pie a few years ago, I have since modified my initial opinion of buttermilk in all its incarnations from “eeeww” to “mmmm” and I have not looked back since. 

Buttermilk pie is by no means a complicated dessert to make and the combination of only a handful of simple, easy-to-find ingredients results in a thick, creamy, spice-warmed custard that fills a buttery-rich, flaky crust.  For me, buttermilk pie is the dessert that embodies true country cooking.  And since we Southern people are such a friendly bunch (including us transplants), I’m happy to share this recipe with you so that you can experience a little bit of Texas Hill Country cooking right in your own hometown--no road trips required.

Buttermilk Pie

Adapted from Everyday Food

For the crust, you can either use a store-bought pie crust, or you can use Martha Stewart’s recipe for pâte brisée.  You can find the recipe in my post on Martha’s Classic Apple pie or here.

I found it beneficial to blind bake the pie crust so that the bottom would not get soggy with a liquid filling.  Just be sure to let the crust cool completely before you pour in the buttermilk custard, otherwise you will risk curdling the eggs in the mixture.

3 large eggs, lightly beaten

3 T. all-purpose flour

1 cup sugar

1½ cups low-fat buttermilk

1 stick unsalted butter, melted and cooled

1 tsp. pure vanilla extract

½ tsp. ground nutmeg

1 pie crust, fitted into a 9-inch pie plate, well chilled

To blind bake the pie crust, fit the pie dough into the pie plate and crimp the edges as desired.  Prick the bottom of the pie shell with a fork.  This will prevent the dough from puffing up and baking unevenly.  Line the pie shell gently with aluminum foil, making sure all the edges are covered.  Place pie weights or dried beans inside the foil-lined pie shell.  Bake at 350° for about 20 minutes, making sure the crust does not begin to brown.  Remove foil and pie weights from pie shell and cool completely on a wire rack.

Increase the oven temperature to 425°.  In a bowl, whisk together the eggs, flour and sugar.  Whisk in the buttermilk and the butter in 4 parts, alternating between each ingredient.  Whisk in the vanilla extract.  Pour the filling into the pie shell and sprinkle with nutmeg.  Bake for 15 minutes.

Reduce the oven temperature to 325°.  Cover the pie loosely with foil.  Bake until the filling is set; 35-40 minutes.  Transfer to a wire rack to cool completely.  Serve at room temperature.