Recipe: Chocolate-Banana Croissant Panini

Chocolate-Banana Croissant Panini

From CBS: "Our simple sandwich is inspired by pain au chocolat, a much-loved after-school snack in France. It is, literally, a chocolate bar sandwiched between two slices of bread. This sweet treat is also enjoyed by schoolchildren in Spain."

Ingredients:

2 day-old croissants, cut in half horizontally

2 oz. bittersweet chocolate shavings

1 small banana, cut diagonally into 1/4-inch slices

Directions: Heat an electric panini maker to medium, according to the manufacturer's instructions.

Lay the bottom half of each croissant, cut side up, on a clean work surface. Sprinkle with about two-thirds of the chocolate, dividing equally. Arrange the banana slices on top, then sprinkle with the remaining chocolate. Place the top half of each croissant, cut side down, on top.

Place the sandwiches on the heated panini maker and close the lid. Cook according to the manufacturer's instructions until the chocolate is melted and the tops are golden, 5 to 7 minutes.

Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves four.

Recipes: Spring Comfort Food on a Budget From Former Ballerina

Image via Wikipedia

From Denny: Louisiana has always been about two things - food at an affordable price and French cooking!

Patricia Williams is a former ballerina who retired at age 30. She followed her passion and became a chef, studying in France. She answered the CBS Morning Show's challenge of a meal for a family of four on $35 or less.

Seriously mouth-watering is this comfort food! She lines the meatloaf pan with smokey bacon and it adheres while it is baking in the pan. To serve, take it out of the pan, flip it over so the bacon is now on top: awesome!

Chef Williams shows you how easy it is to make your own fresh Green Goddess salad dressing and finally, a small bite version of Strawberry Shortcake. A lot of nutritional and taste value for reasonable money definitely qualifies as great comfort food in my book!



Recipes from CBS:

Arugula Salad

Serves 4

INGREDIENTS:

1 pound Arugula

16 asparagus green stalks, standard size

2 tablespoons olive oil

2 teaspoons lemon juice

Salt and pepper

METHOD:

Wash and dry the arugula. Cut the woody stems off the asparagus; peel the asparagus and save for the salad. Blanch the asparagus in salted water then shock in ice water.

To assemble the salad, place a large dollop of green goddess dressing on the plate. Place the arugula and the asparagus shavings in a bowl. Season with salt and pepper; add the olive oil and the lemon juice and toss. Place 4 asparagus on each plate (2 green and 2 white) and top with arugula.

Green Goddess Dressing

Serves 4

INGREDIENTS:

2 egg yolks

2 cups extra virgin olive oil

2.5 cups parsley leaves

2 cups arugula leaves

4 tablespoons tarragon

6 tablespoons minced chives

2 cloves garlic, chopped

4 white anchovies

Juice of 2 lemons

3 tablespoons white wine vinegar

1 ripe avocado

METHOD:

Slice the herbs and arugula thinly and puree with anchovies, garlic, lemon juice, avocado with ½ cup extra virgin olive oil.

To make the mayonnaise, blend the egg yolks and white wine vinegar and slowly add 2 cups extra virgin olive oil; combine and season with salt and pepper.

Bacon and Beef Meatloaf

Serves 4

INGREDIENTS:

1 small onion, diced

2 cloves of garlic, minced

3 tablespoons ketchup

1 tablespoon mustard

2 ounces breadcrumbs

1 tablespoon chopped parsley

1 egg slightly beaten

2 pounds ground beef

1.5 ounces heavy cream

1 tablespoon tabasco sauce

2 teaspoon kosher slat

1 piece of diced bacon

1 pound fresh green beans, cleaned & blanched

METHOD:

Sauté the bacon and add the onions and the garlic; let cool. Mix the remaining ingredients and combine everything with the beef; do not over mix. Place in a 1-pound loaf pan and bake at 320°F for 30 minutes.

Drain the oil that has accumulated during cooking. Remove from the mold and serve with spicy ketchup sauce and green beans.

Spicy Ketchup Sauce

Serves 4

INGREDIENTS:

1.5 cups ketchup

1 cup soy sauce

1 cup red wine vinegar

2 sticks butter

Tabasco to taste

METHOD:

Combine all ingredients and puree in a blender; season to taste with Tabasco and serve with the meatloaf.


Strawberry Shortcake

Serves 4

INGREDIENTS:

Topping:

1 pint strawberries - washed, hulled and sliced

1 cup heavy cream

2 tablespoons powdered sugar

METHOD:

Topping: Whip the heavy cream and add the powdered sugar. Set aside until ready to serve.

INGREDIENTS:

Shortcake:

2 cups flour

1.5 teaspoons baking powder

2 tablespoons sugar

Pinch of salt

3.2 ounces butter

4.8 ounces heavy cream

2 eggs

3 tablespoons flour for the surface

1 tablespoon cream for tops

1 tablespoon sugar for the tops

METHOD:

Shortcake: Cut the butter in small pieces. Place the flour, baking powder, salt and sugar in the bowl of the mixer. With the paddle, beat the butter into the flour mixture; do not over mix.

Beat the eggs and combine with the heavy cream and add to the flour mixture.

Lightly flour the surface and roll the dough into 1 inch height and cut with a 3-inch cookie ring.

Brush with heavy cream and top with sugar. Bake in a preheated 300°F. oven for 20 minutes or until lightly golden.


So, how did Williams do with our $35 budget?

Arugula Salad:

arugula $4.50
asparagus $1.75
parsley $.69
tarragon $1.49
chives $1.69
garlic $.39
anchovies $.99
lemons $.98
avocado $2.00

total $14.48

Meatloaf:

onion $.52
ketchup $.99
mustard $.89
breadcrumbs $.99
ground beef $4.58
heavy cream $1.19
bacon $1.00
green beans $1.99
soy sauce $1.39
butter $1.79
tobasco $1.39

total $16.72

Strawberry Shortcake

strawberries $2.49
heavy cream $1.19

total $3.68

Grand total: $34.88

Leader chefs so far this year in "How Low Can You Go?":

1. Scott Peacock $32.60
Watershed Restaurant

2. Joey Campanaro $33.27
The Little Owl

3. Patrick Connolly $33.32
Bobo Restaurant

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Recipe: Chocolate-Amaretti Heartbreakers

Chocolate-Amaretti Heartbreakers

From CBS:

"These are really waffled cakes? moist, cocoa-rich and flecked with ground amaretti (Italian macaroons) and bittersweet chocolate. They're delicious as is, with just a sprinkling of confectioners' sugar, luscious with lightly sweetened, softly whipped cream, and downright indulgent with ice cream and hot fudge."


Ingredients:


3 large double amaretti (or 6 amaretti from 3 paper-wrapped packets)
2 oz. high-quality bittersweet chocolate

5 tbs. unsalted butter

1 1/4 cups all-purpose flour

1 1/2 tsp. double-acting baking powder

1/4 tsp. baking soda

pinch of salt

3/4 cup granulated sugar

1/3 cup cocoa, preferably Dutch process

1 1/2 cups milk

1 tsp. vanilla extract

1/4 tsp. almond extract

2 eggs

Confectioners' sugar, sweetened whipped cream, ice cream and/or hot fudge sauce for serving (optional)


Directions: Place the amaretti and bittersweet chocolate in the work bowl of a food processor or in a blender and process until pulverized; set aside.

Preheat a waffle iron. If you'd like to serve the waffles warm, preheat an oven to 350°F.

Melt the butter; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar and cocoa. In another bowl, whisk together the milk, vanilla, almond extract and eggs until well blended. Pour the liquid ingredients over the dry ingredients and stir with the whisk to combine. Fold in the amaretti-chocolate mixture and the melted butter.

Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.

Spoon out 1/3 cup of batter (or the amount recommended by the manufacturer's instructions) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until just set. Bake these slightly less than you do other waffles because chocolate has a tendency to burn easily. There's no need to worry, but you do want to keep an eye on these. Transfer the finished waffles to a cooling rack while you make the rest. If desired, just before serving, warm the waffles briefly, about 2 minutes, in the oven. They're good at room temperature, too.

To serve: You can present a full five-of-hearts to each person, shaking a dusting of confectioners' sugar over the entire waffle and then scooping some whipped cream or ice cream onto the center. Hot fudge sauce is both luscious and luxurious over these. Broken into individual hearts and filled with ice cream, these make fabulous sandwiches. Makes about 10 full five-of-hearts or about six 6 1/2-inch round waffles.

Adapted from "Waffles from Morning to Midnight," by Dorie Greenspan (Weldon Owen, 2001).

Drink: Concord Berry Sparkle

From Denny: From the folks over at Welsh's comes this non-alcoholic drink that would be just perfect for a Sunday gathering if you wanted something that was just a bit special. It sounds so refreshing! If you wanted to make it alcoholic just add a light white wine.

It's the seltzer that makes it so refreshing. Seltzer is a flavorless effervescent water. Originally, it came from the town of Nieder Selters, located in the Weisbaden region of Germany. Most of us are familiar with seltzer as soda water that is actually injected with carbon dioxide to mimic the one from Germany. Today, soda water as we know it began back in the late 1700's. We still use this basic technology in our soda drinks. Amazing, huh!?


Concord Berry Sparkle

From: Welch’s

Yield: Serves 1

Ingredients:


3 blueberries or 3 red grapes

4 ozs. Welch’s 100% Grape Juice made from Concord grapes

1/2 oz. seltzer water or club soda

1 wedge fresh lime

1 sprig fresh mint


Directions:

1. In a glass, muddle blueberries or red grapes.

2. Add ice to glass. Pour in grape juice and seltzer.

3. Stir to blend fruit juices and sparkling water. Squeeze a little lime in, slosh the glass around and garnish with mint. Serve immediately.

Note: You can make a berry skewer to fancy up the drink for a party or guests.

Appetizer: Warm Pepperoni Pizza Olives

From Denny: This sure looks like a yummy idea for grazing during any sports afternoon and full of protein like olives, cheese and pepperoni. What is so interesting is that it is cooked briefly to infuse the garlic in the oil, olives and pepperoni.

I'm a big fan of Lindsay's large pitted black olives. My husband prefers green olives stuffed with the milder pimento. We usually compromise when it comes to a pizza and do it half and half. Both olive types would be equally good in this recipe, especially if you don't like the spicy jalapeno. And I'd add 2 more garlic cloves as we love garlic in our house!

Suggested is an amber ale beer as a good complement - now the men in the family would agree with that! :)
Louisiana's own Abita Amber would be a good choice.


Warm Pepperoni Pizza Olives

From: Lindsay Olives

Yield: Makes about 3 cups

Ingredients:

1/4 cup extra virgin olive oil

1 (4.5-oz.) jar Lindsay Jalapeño Stuffed Spanish Olives, drained

1 (6-oz.) can Lindsay Ripe Pitted Olives, drained

1 cup cubed pepperoni (5 ozs.)

2 garlic cloves, minced

2 tsps. dried oregano leaves

1/2 cup sun-dried tomatoes, roughly chopped

1 cup cubed Romano cheese, about 4 ozs.


Directions:

1. Put oil, olives, pepperoni, garlic, oregano and sun-dried tomatoes in small saucepan. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes.

2. Remove from heat and leave in saucepan for a few minutes. Add cheese cubes and place in a serving bowl.

Drink tip: A good all-around amber ale is a perfect match to the pizza olives.