Can you believe it’s August already?? Where has this summer gone to?!
Even if time is zipping by, we’ve still got some great Ina recipes! The 3rd recipe is optional but you may want to join in the fun while we start trying out new recipes from Ina Garten’s 7th (!!!) cookbook, How Easy Is That? which is set to be released on October 26, 2010. Ina’s cookbook publicist sent me an advanced copy of the book and has encouraged us to start trying some of the recipes – how cool is that??
Vicki of My Fare Lady
has chosen Oven-Fried Chicken
which can be found in Barefoot Contessa Family Style on page 81
and should be posted by Tuesday August 31st.
Nathalie of Snowbell Jewelry
has chosen Mixed Berry Cheesecake
which should be posted by Tuesday August 31st.
Ultimate Grilled Cheese
as chosen by Rebecca of Ezra Pound Cake – to be posted by August 31st.
12 slices thick-cut bacon, such as Nodine’s applewood smoked
1 cup good mayonnaise
1/4 cup Dijon mustard
1/4 cup freshly grated Parmesan cheese
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
6 tbsp salted butter, at room temperature
6 oz aged Gruyere or Comte cheese
6 oz extra-sharp Cheddar, such as Cabot or Shelburne Farms
Preheat the oven to 400 degrees. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut in 1-inch pieces.
Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don’t neglect the corners!
Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.
Heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm.
Filed under: Barefoot Contessa Family Style, chicken, dessert, fruit, How Easy Is That?, lunch, main course | Tagged: cake, cheese, chicken, dessert, fruit, How Easy Is That?, lunch, main course, sandwich |