Monday, February 27, 2012

Best Dressed List

It was all about the Oscars this past Sunday night.  I actually had to stay up past my bed time to watch the whole thing, and I know that I'm only 27, but 11:30 at night is late when you work the next morning. I have to say that Emma Stone's red Giambattista Valli Couture gown & Michelle Williams Louis Vuitton gown were absolutely my favorites of the night.  My two runner ups were Jessica Chastain in a gorgeous Alexander McQueen design and Rooney Mara in Givenchy Couture. I was kinda upset that George Clooney didn't win Best Actor for The Descendants, but I also haven't seen The Artist yet so maybe it was a fair win. 

Anyways, let's get to this amazing looking sandwich below.

My wonderful hubby decided to make an incredible lunch Saturday afternoon.  This was after we he had been working on putting the final touches on our new shelves in the kitchen. They look awesome by the way - pictures to come. 


Sandwich
2-large slices fresh Italian Loaf
Alfalfa Sprouts
Vine Ripened Tomato Slices
Provolone Cheese
Deli Cut Capicola
Deli Cut Blackened Turkey Breast
Baby Spinach Leaves  
Olive Oil
Kosher Salt
Black Pepper
Balsamic Vinegar

To make this sandwich you simply layer all the ingredients to your personal preference. Some people like a lot of cheese, some like a lot of meat.  You can tailor the sandwich to whatever you want it to be.  I personally loaded up on the alfalfa sprouts and blackened turkey.  After the layers are all put together you simply butter the outer slices of bread, place the whole sandwich on a large heated skillet and toast until brown on both sides! Simple, easy and delicious.

Tomato Soup 
2 tbsp. extra virgin olive oil
1c. chopped yellow onion
2 tbsp. chopped green onion
2 cloves chopped garlic cloves
1c. Organic Free Range Chicken Stock (low sodium)
1- 14.5 oz can crushed tomatoes
1/2 c. tomato paste
1 pint heavy whipping cream
2 tsp. thyme leaves
2 tsp. rosemary
2 tbsp. kosher salt
2 tsp. fresh ground black pepper
8 oz. diced tomatoes in juice (optional)

This is a very simple recipe for making a tomato soup that is much better than the pre-made cans you can buy at the grocery store.  You start by turning a medium sized stock pot to high heat, adding half (1 tbsp.) the olive oil, and adding the chopped yellow onions.  Cook until the onions become translucent.  Then add the garlic and green onions.  Cook for approximately one minute, then deglaze the pan with white cooking wine.  Stir and add the chicken stock, crushed tomatoes, tomato paste, cream, salt, pepper, thyme, and rosemary.  Turn on medium heat and bring to simmer for 20 minutes.  Using a food processor or stick blender, blend mixture until smooth in consistency.  If you prefer a chunkier tomato soup, add in the diced tomatoes after blending.  I prefer the diced tomatoes to give it that extra kick to set it apart from that store bought stuff.  

p.s. - if you have extra bread from the sandwiches, you can easily whip up croutons by dicing the bread to your preferred size cubes, then tossing in olive oil, salt, pepper, rosemary, thyme and paprika, then baking in the oven at 365 degrees on a baking sheet until they are nice and crispy (about 10 minutes).  Make sure you give the croutons a good stir about halfway through the bake time.

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