Southern Protocol

I had a very festive night last night, finally carving pumpkins and eating fall-ish treats with friends. My pumpkin was embarrassingly much smaller and simpler than the rest, as I waited until the last moment to purchase (who knew Harris Teeter only replenished their pumpkin stock in the mornings, and not late at night?!), and my attention span is too short for the elaborate carvings. I was perfectly content sipping wine and the amazing butternut squash soup one of our hostesses made. What’s even better, is that it was healthy! So it was offsetting all the candy corn… right?

The recipe hails from Shape magazine last fall, and could not be a more satisfying fall treat. They also have a recipe with it for a fontina crostini, to add a bit of crunch and cheese. Enjoy!

Butternut Squash Soup (serves 6)
-2 tablespoons extra virgin olive oil
-1 medium onion
-1 carrot, peeled and cut into 1/2 inch pieces
-3.5 pound butternut squash, peeled, seeded, and cut into 3/4 inch pieces (about 7 cups)
-6 cups low-sodium chicken stock or broth
-1/4 cup chopped fresh sage
-Kosher salt and freshly ground black pepper

Heat oil in an 8-quart stockpot over medium-high heat. Add onion and carrot and cook, stirring occasionally, for 5 minutes or until onion is soft. Add garlic and cook for 30 seconds more or until aromatic. Add squash and stock/broth and bring to a boil. Add sage and continue boiling for about 20 minutes, or until vegetables are tender.

Turn off heat. Using an immersion blender, blend the mixture until smooth. (OR puree in batches in a food processor or blender until smooth) Season with salt and pepper. Keep the soup warm over low heat until you’re ready to serve!

Fontina Crostini
-1/2 whole wheat baguette, sliced diagonally in 1/2 inch-thick slices
-Extra virgin olive oil
-1 cup grated Fontina cheese
-Kosher salt

Make the crostini while keeping soup warm over low heat. Turn oven to 400 degrees F. Arrange bread slices on a baking sheet. Drizzle with oil and sprinkle with sage. Top with Fontina cheese and season with salt. Bake for 6-8 minutes, or until cheese is melted and bread is a light golden brown.

Ladle soup into bowls and garnish with crostini.

I am just in the mood for somethin’ sweet today, so the Taste of the Week absolutely needed to be in the dessert category. I know there are tons of decadent chocolate lovers out there, but personally I love a dessert that is fruity and tart… which is why I’m salivating just thinking about this recipe I found on delish.com. Using the grill for a sweet treat is just so perfect for summer!

Mixed Berry Hobo Packs with Grilled Pound Cake (serves 4)
1 pound (3 cups) mixed strawberries and blueberries, strawberries quartered or halved if large
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1/4 cup sugar
3/4 teaspoon corn starch
2 tablespoons unsalted butter, softened
4 12-inch squares of heavy duty aluminum foil
4 1/2 inch thick slices of pound cake
Creme fraiche or vanilla ice cream

Light a grill. In a medium bowl, combine the strawberries and blueberries with the lemon zest, lemon juice, sugar and cornstarch. Spoon 1/4 tablespoon of butter in the center of each sheet of foil and top with fruit. Bring 2 sides of the foil up over fruit, and fold to form a seam across the top. Fold the remaining 2 sides to seal the hobo packs completely.

Grill the hobo packs over medium heat until the fruit is sizzling, about 10 minutes.

Spread the remaining 1 tablespoon of butter over the pound cakes, and grill on each side until just toasted, about 1 minute. Transfer to plates. Open the hobo packs and pour the berries and juices over the pound cake. Serve with a dollop of creme fraiche or vanilla ice cream.

Yum!

This is the simplest of all simple dip/appetizer recipes, but I could seriously eat it sans chips. No need for any food medium to get this stuff from the bowl to my mouth – I could literally just eat it with a spoon. The recipe below is a basic version… there are versions called “Lowcountry Caviar” that incorporate pimentos and jalapenos, but my sensitive pallet prefers the sweet and salty varieties.

Redneck Caviar, courtesy of TasteBook.com
2 cans black eyed peas, drained
2 cans shoe peg corn, drained
2 cans Ro-Tel tomatoes, drained
2 large bell peppers, chopped (it looks pretty to get 2 different colors, too)
1 can black beans, drained
12 small green onions, chopped
3 ripe tomatoes, chopped
1 tsp garlic powder
1 tsp garlic salt
1 tsp parsley flakes
16 oz bottle Zesty Italian Dressing

Mix all ingredients together in large bowl. Cover and refrigerate for at least 12 hours. Serve with blue tortilla chips… or some spoons

What is the one appetizer that equally delights adults and children? Pigs in a Blanket, obviously! Not to mention they are quite possibly the easiest food items to make – I remember assembling the savory, bite size treats was always my responsibility when I was younger and wanting to assist with party prep.

After years and years of using the tried-and-true recipe of Lil Smokies and Pilsbury crescents, my mom – the Queen of Cooking – stumbled upon a recipe in a St. Louis Junior League cookbook that mixed things up a bit. So while I can’t give her credit for the following recipe, I can credit her for the clever title of the appetizer: Pigs in a Cashmere Blanket… an obvious upgrade from Pigs in a Regular Cotton Blend Blanket. The main differences? Phyllo dough instead of crescent rolls, and a handful of more sophisticated ingredients.

Pigs in a Cashmere Blanket (makes 4 dozen)
8 oz cream cheese, softened
2 tablespoons dijon mustard
1 tablespoon prepared horseradish
Chopped fresh chives to taste
2 sheets puff pastry, at room temperature
1 egg
1/4 cup cold water
48 smoked cocktail frankfurters

Beat the cream cheese, dijon mustard and horseradish in a bowl until smooth. Stir in the chives. Cut each puff pastry into thirds, then cut each third into 6 strips. Beat the egg and water in a bowl to form an egg wash. Brush over the pastry strips. Spread with the cream cheese mixture. Wrap each frankfurter into a puff pastry strip, pinching the ends to seal. Brush with the egg wash. Place on a baking sheet and bake at 400 degrees for 12-14 minutes (or until golden brown).

We’re still on our healthy food kick here at Southern Protocol, because let’s be honest – as good as heavy, creamy meals taste, we all want to feel light and fit during the warm bathing suit months!

This particular feel-good salad hails from the Southern Living All Time Favorites cookbook… and I can guarantee it will become a favorite of yours and your family. The sweetness of the fruit and balsamic vinegar make you forget you’re eating something so healthy!

Summer Salad with Blueberry Vinaigrette (makes 6-8 servings)
8 cups mixed salad greens
1 pint fresh or frozen blueberries, thawed
1 pint fresh strawberries, halved
2 nectarines, sliced (can substitute peaches or chopped cantaloupe if you don’t have nectarines)
Blueberry vinaigrette (recipe follows)
1/2 cup sliced almonds, toasted

Combine first 4 ingredients in large bowl. Cover and chill 1 hour.

Drizzle with 1/3 cup of Blueberry Vinaigrette, tossing to coat. Sprinkle with almonds.

Blueberry Vinaigrette (makes 1.5 cups)
1/2 cup blueberry fruit spread
1/4 cup balsamic vinegar
1/4 cup minced onion
1 tsp salt
1/2 tsp pepper
2/3 cup vegetable oil

Whisk together first 5 ingredients. Gradually whisk in oil until blended. Refrigerate leftover vinaigrette for up to two weeks.

Enjoy!

Pizza. It’s delicious year round, but not always the healthiest choice, eh? Perfect for steamy summer weather, after a bit of research we found this Cooking Light recipe at myrecipes.com for a summer pizza that uses fresh veggies and ingredients – making everyone’s favorite party food easy on the waistline – and is cooked on the grill, a fun summer twist. Try serving up a few of these at your next warm weather get-together instead of the old burger standby menu.

Summer Squash Pizza (Yields 8 slices)
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 medium zucchini, cut lengthwise into quarter-inch-thick slices
1 medium yellow squash, cut lengthwise into quarter-inch-thick slices
Cooking spray
1 12-inch packaged pizza crust
2 plum tomatoes, cut into thin slices
1/4 cup finely grated pecorino Romano cheese
2 tablespoons sliced fresh basil
1/2 teaspoon freshly chopped fine oregano
Prepare grill.

Combine oil, vinegar, salt, pepper, zucchini slices and squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes each side, or until tender.

Reduce grill temperature to medium.

Lightly coat each pizza crust with cooking spray; grill 1 minute on each side, or until lightly toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with pecorino Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill, sprinkle with basil and oregano.

Read through the reviews of the recipe to get some great alterations and additions. Enjoy!

I’m sure most of you Charleston readers have all experienced the delight of the Marion Square Farmer’s Market crepes (obviously I’m still on the Farmer’s Market kick I was on last week….). While those are such a lovely treat on Saturday mornings, sometimes I feel like they’re a bit greasy and leave me feeling less than swimsuit-ready for the rest of the day. So I researched for a crepe recipe that is light and refreshing, using tasty summer flavors… I stumbled across this particular one from EatingWell.com and my mouth is literally salivating right now…

Summer Vegetable Crepes (4 Servings)
1/3 cup reduced fat sour cream
1/2 cup fresh chopped chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready to use” crepes (either in the produce section, or near the tortillas)

Stir sour cream, 1/4 cup chives, milk, lemon juice, and 1/4 teaspoon salt in a small bowl until combined. Set aside.

Heat oil in a large non-stick skillet over medium-high heat. Add zucchini, green beans, and corn, and cook until beginning to brown; about 6-8 minutes. Reduce heat to low and stir in ricotta, Monterey Jack, remaining 1/4 cup chives, and remaining half teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1-2 minutes. Remove from heat.

To roll crepes, place on sheet of parchment or wax paper (or leave it on the piece of plastic in the crepe packaging used to separate each crepe). Spoon 1/4 of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help roll the crepe around the filling. Place the crepe seam-side down on the plate. Repeat with remaining crepes and filling. Serve each crepe with 2 tablespoons of the reserved sauce and more chives, if desired.

Extra fun facts: Each serving only has 302 calories, 17 g of fat (mostly good fat!), and 15 grams of protein… plus it’s rich in calcium and vitamin C! Enjoy guilt-free!

Lasagna is the best kind of comfort food, and better yet it can be so simple to make – especially when you have a lot of mouths to feed. It’s even perfect year-round! Below is a recipe that my mother has made time and time again, each time receiving numerous requests to only make this one dish for every future meal. It also keeps really well for a few days in the fridge – making a delicious lunch or dinner the next day. The rich cream cheese paired with the spice of the pepperoni is mouthwatering!

Cream Cheese Lasagna (6-8 nice sized servings)
1 pound ground beef
1/2 cup chopped onion
2 eight ounce cans tomato sauce
2 six ounce cans tomato paste
1/2 cup water
2 tablespoons dried parsley flakes
4 teaspoons dried oregano
4 teaspoons dried basil
1 teaspoon beef-flavored bouillon granules
1/4 teaspoon garlic powder
1 eight ounce package cream cheese, softened
1 cup ricotta cheese
1/4 cup sour cream
2 large eggs, beaten
1/2 package (16 ounces) lasagna noodles, cooked and drained
1 four ounce package pepperoni
2 cups (eight ounces) shredded mozzarella
1/2 cup grated parmesan

Cook beef and onion in heavy skillet until meat is browned. Drain. Stir in tomato sauce and next six ingredients; cook over low heat 10 minutes.

Combine the cream cheese, ricotta, sour cream and eggs; stir well.

Spoon some of the sauce into the bottom of a 12×8 or 13×9 baking dish that has been lightly greased. Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce and mozzarella. Repeat layers with remaining ingredients. Sprinkle with parmesan. Cover and bake at 350 for 30-40 minutes. Let stand for 10 minutes before serving.

This recipe is even better if you add in between a half to full pound of italian sausage into the meat sauce!

Enjoy!

It’s Cinco de Mayo week! OLE! For those of you who have opted to throw a fiesta in the comfort of your own home as opposed to heading out to all the super crowded Mexican haunts this Wednesday, here’s a delicious (and so pretty!) appetizer to try. It’s simple and fresh, which honestly is a great improvement over the greasy quesadillas and burritos that you would get at traditional restaurants.

Crab and Avocado Margaritas (Makes 4 servings, recipe courtesy of gourmetfood.com)
1/2 cup kosher salt (for salting grass rims)
2 limes
3 avocados, thinly sliced
1 tsp homemade seasoning (mix the following to taste: paprika, chili powder, onion powder, garlic powder, cumin, salt)
1 pound lump crabmeat
2 tablespoons lime juice
3/4 cup diced tomatoes
4 margarita glasses

Pour the salt onto a dinner plate. Slice one lime into four wedges, and rub one wedge around the rim of each glass. Twist each rim into the salt.

Fill the bottom of one glass with avocado slices, then sprinkle 1/4 teaspoon of the seasoning onto the avocado. On top of the avocado, spread two tablespoons of diced tomatoes.

Spread approximately 2 tablespoons of the crab on top of the tomatoes, and sprinkle with one teaspoon of lime juice. Create a second layer in the same glass. Repeat in other glasses.

Garnish each glass with 3 slices of avocado. It can be served either as a dip (with simple Tostitos) or as a salad (with a fork!).

Yum! Enjoy, and Happy Margarita Day!

It’s Derby Week! That may not mean much to some of you, but Lizz is bubbling with excitement. Bourbon Balls are one of her absolute favorite treats this time of year, and the best version of the recipe – in her opinion – hails from a cookbook called Derby Entertaining. It’s not too late to invite some friends over for some festivity on Saturday, and these delicious bites will be a huge hit!

Chocolate Bourbon Balls (makes ~48 candies)
1/2 cup softened butter
16-ounce package confectioners’ sugar
1/4 cup bourbon
1 cup chopped pecans
4 1-ounce squares semi-sweet chocolate
4 1-ounce squares unsweetened chocolate
Pecan halves

Cream butter and gradually add sugar, beating well at medium speed. Add bourbon; beat until smooth. Stir in chopped pecans. Chill and shape into 1-inch balls. Cover and chill for 9 hours. In a double-boiler over boiling water, combine all squares of chocolate. Reduce heat to low and cook, stirring often, until chocolate melts. Using a toothpick, pierce each ball and dip in chocolate. Place on waxed paper. Gently press a pecan half on top of each ball. Chill until chocolate hardens.

Yummm! Enjoy!

‘Tis the season of garden parties! Gorgeous weather, flirty sundresses, fizzy mimosas, and of course some mini tea sandwiches. While flipping through the April issue of Bon Appetit this weekend in the market for something fresh for dinner, I stumbled across this delightful little recipe for Grilled Crab and Shrimp Mini Sandwiches – a toasted twist on the tea sandwich. Perfection!

Grilled Crab and Shrimp Mini Sandwiches (Makes 16)
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon peel
1/2 teaspoon chili powder
1 cup chopped fresh crabmeat
1 cup chopped cooked shrimp
1/2 cup finely chopped celery
1/2 cup finely chopped onion
8 slices firm white sandwich bread
1/4 cup (1/2 stick) unsalted butter, melted
Chopped fresh Italian parsley

Whisk mayonnaise and next 3 ingredients in medium bowl. Gently mix in crabmeat, shrimp, celery, and onion. Season filling with salt and pepper.

Arrange 4 bread slices on work surface. Spread 1/4 of filling on each slice (about 1/2 cup). Top filling with bread slice; press to adhere. Brush top bread slice of each sandwich with melted butter.

Place large griddle over 2 burners. Heat griddle over medium heat. Place sandwiches, buttered side down, on griddle. Cook until bottom is golden brown, 6-7 minutes. Brush top of each sandwich with melted butter. Using metal spatula, turn sandwiches over. Cook until bottom is golden, about 5 minutes.

Cut each sandwich into quarters. Transfer to platter and sprinkle with parsley.

I had the fabulous pleasure of attending the Masters this past Sunday. Gorgeous weather, a big time nail biter, and of course delicious Augusta National food that I look forward to every April. It always surprises people how cheap all of the food is; $2.50 sandwiches, $1.00 chips, $2.75 beer (they make all their big bucks selling merchandise – it’s said they net over $1 million a day from that alone!).

My personal favorite sandwich is the BBQ. It’s salty sweet sauce smooshed in between flaky bread is absolute heaven! Lucky for us it’s in one of the many Augusta Junior League cookbooks, Par 3 Tea Time at the Masters. While it’s always better to have the sammies while strolling the greens, this will have to do until next year!

Slow-Cooker Barbeque (Serves Eight)
1 (3-4 pound) bone-in pork loin roast, trimmed
1 tablespoon salt
Pepper to taste
2 tablespoons sugar
2 cups cider vinegar
1/4 – 1/2 cup ketchup
8 toasted hamburger buns

Season the roast on all sides with salt and pepper. Place the roast in a slow cooker. Sprinkle with sugar and add vinegar. Cover and cook on low for 8-10 hours or until the meat falls from the bone. Remove the roast to a work surface. Shred the meat with a fork, discarding the fat and bones. Place the meat in a bowl. Add just enough pan juices and ketchup to moisten the meat. Serve on toasted buns.

Enjoy! (And can we please talk about how hilarious this picture is? I can’t take photo credit – but it’s amazing what you can find on google pics!)

Another holiday, another day with lots of eating, another week filled with leftovers. What’s the most common leftover after the bunny holiday? Ham of course! One of my favorite things to do with leftover meat is make sandwiches – as good as it was solo for your holiday meal, to me meat tastes even better between two good pieces of bread with a yummy spread the week after. Bonus for this pairing: blueberries are SO good for you!

Ham and Blueberry Chutney Sandwich (Courtesy of about.com: busy cooks)
Ingredients: Sandwich
Blueberry Chutney (recipe to follow)
Thinly sliced honey smoked ham
Brie cheese
Whole grain bread slices
Butter lettuce

Ingredients: Blueberry Chutney
2 cups fresh or frozen blueberries
1/2 cup minced onion
1 tablespoon grated fresh ginger root
1/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup dried blueberries
2 tablespoons cornstarch
1 cinnamon stick
Dash of salt

Directions: Sandwich
Pretty straightforward – make your ham sandwich with the blueberry chutney as a spread!

Directions: Blueberry Chutney
Combine all ingredients in medium saucepan, then bring to boil over medium heat, stirring frequently. Boil 1 minute and remove cinnamon stick. Cool completely, place in tightly sealed containers, and refrigerate for up to two weeks.

This Blueberry Chutney recipe makes a pretty large quantity, but it freezes beautifully – so you’ll always have some of the delicious spread on hand. If you’re in need of a quick appetizer, serve it over cream cheese or softened Camembert cheese.

Enjoy!

I have been craving breakfast food at all hours of the day lately. Isn’t there just something a little fun about having breakfast for dinner? It was like fate the other day when Food Network’s The Best Thing I Ever Ate was “Wake Up Call.” And then right after was a Throwdown With Bobby Flay pancakes challenge, and I almost drove across the street to Harris Teeter to buy the ingredients for his Lemon-Blueberry Ricotta Buttermilk Pancakes. With a Blueberry Cassis Relish and Blueberry Maple Syrup. Holy heaven on a plate.

Obviously there’s a lot of complicated-sounding ingredients and directions, but it truly isn’t too difficult – and what a fabulous treat to wake up to! Or go to devour before bed! Or to enjoy in the middle of the day! Plus, you can always make your regular pancakes but top them with the syrup and compote; mix it up a bit.

Bobby Flay’s Winning Pancakes
Ingredients: Maple Blueberry Syrup
-2 cups fresh blueberries
-1 cup maple syrup
-2 tablespoons sugar
-1 stick cinnamon
-1 strip lemon zest

Ingredients: Blueberry Cassis Compote
-1 pint blueberries
-1/4 cup sugar
-2 tablespoons butter
-1 cinnamon stick
-1/2 vanilla bean, split
-Cassis
-1 tablespoon fresh mint leaves

Ingredients: Pancakes
-1.5 cups bleached all-purpose flour
-3 tablespoons cane sugar
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-2 large eggs, separated
-2 tablespoons vegetable oil
-1 and 1/3 cups buttermilk
-1 tablespoon plus 1 teaspoon lemon zest
–1/8 teaspoon vanilla extract
-Pinch cream of tartar
-2 cups blueberries
-1 cup fresh ricotta
-2 tablespoons whole milk
-1 stick butter, cut into pats

Directions: Syrup
In a medium saucepan, add blueberries, maple syrup, sugar, cinnamon stick, and lemon zest. Bring to a simmer over low heat and cook for about 15 minutes. Remove from the heat and chill overnight. Strain; serve warm or at room temperature.

Directions: Compote
Combine blueberries, sugar, butter, cinnamon stick, and vanilla bean in a small saucepan and bring to a boil over high heat. Reduce heat and simmer to dissolve sugar. Remove from the heat and stir in the cassis. Discard the vanilla bean and cinnamon stick. Serve at room temperature, folding in the chopped mint  just before serving.

Directions: Pancakes
Mix together the flour, sugar, baking powder, baking soda, and salt, and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract. Make a well in the center of the dry ingredients, and pour in the liquid mixture. Mix until flour is just incorporated.

In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then stir in the blueberries.

In a small bowl mix the milk and ricotta. Reserve for garnish.

Preheat the oven to 200 degrees F. Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1-1.5 minutes. Flip over and cook until the bottom is slight golden brown, about 45 seconds. Remove to a baking sheet and keep warm in the oven. Repeat with remaining batter. Serve with syrup and compote and garnish with a dollop of the ricotta mixture.

Whew! But I promise you can do it…and it will be completely worth it. Enjoy!

A few weeks ago I went to my first class at Charleston Cooks! and it was fabulous…such a great way to spend the afternoon. If you take a class, you get 25% off any product in the store that same day – obviously purchases had to be made! I ended up selecting Tom Colicchio’s ‘wichcraft, a cookbook that allows you to “craft a sandwich into a meal – and a meal into a sandwich.”

Yes, yes, I realize that a cookbook dedicated to gourmet sandwiches of all kinds may seem a bit unnecessary. How hard can it be to create a delicious sandwich? But the recipes are absolutely amazing – flavors that I never would have thought to put together, and updated twists on sandwich staples. Perfect example of an updated classic is the tuna and roasted tomato melt…unbelievable.

Tuna and Roasted Tomato Melt (makes 8 open faced sandwiches, 2 per person)
2 6-ounce cans tuna packed in olive oil, drained
1/4 cup peeled and finely diced celery root
1/4 cup finely diced red onion
1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano, plus additional for seasoning
4 tablespoons mayonnaise
Juice from 1/2 lemon
4 english muffins
8 tablespoons chopped roasted tomatoes (see Tom’s specific recipe below – it makes the sandwich and is definitely worth the time!)
8 slices Gruyere cheese

Preheat the oven to 350 degrees F.

In a bowl, flake the tuna with a fork and combine with the celery root, onion, and one teaspoon oregano. Add the mayo and lemon juice, and mix well.

Toast the English muffins and top each slice with the tomatoes, followed by the tuna salad and the cheese, and season with the oregano. Place the sandwiches in the oven and remove once the cheese is melted. Serve open-faced.

Roasted Tomatoes (makes 40 tomato halves)
20 ripe tomatoes, stems and cores removed
2 large heads of garlic, divided into unpeeled cloves
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
7 sprigs fresh thyme

Preheat the oven to 350 degrees F.

Cut the tomatoes in half crosswise (through the equator), then place the tomatoes, garlic, and oil in a large bowl. Season with salt and pepper and mix gently. Line two large, rimmed sheet pans with parchment paper or aluminum foil. Place the tomato halves on the sheet pans cut side down, and then pour over them any oil left in the bowl. Divide the garlic and thyme between the sheet pans and bake for about 20 minutes, until the tomato skins loosen. Remove and discard the tomato skins. Pour any juices that may have accumulated into a bowl and reserve.

Return the tomatoes to the oven and reduce the temperature to 275 degrees F. Continue roasting periodically pouring off and reserving any juices, for 3-4 hours more, until the tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry. Remove the tomatoes from the oven and allow them to cool on the sheet pans. Discard the thyme sprigs and garlic. Transfer the tomatoes to a container. Keeps for up to 1 week in the refrigerator or for up to 6 months in the freezer.

This cookbook really is a fantastic one to grab if you’re in the mood to add to your collection! The sandwiches range from savory to sweet, morning to evening, and there are numerous recipes for condiments and other accoutrements in addition to the main recipes, as well as nuggets of wisdom from the Top Chef judge himself. Enjoy!