When we were in town the other day I saw this sandwich advertised on one of the little cafe windows.  I think it was an Italian one. 

It sounded fabulous.  Cranberry, Bacon and Brie Panini.   What's not to like about that!

 

That very day I bought a wedge of Brie at the cheese mongers in the Market.  I was already formulating a plan in my head.   

I already had some nice dry cure streaky bacon in the fridge.   I like to buy dry cure bacon.  It's not pumped full of water. I hate bacon that has been pumped full of water. The dry cure bacon fries like a dream and tastes a bazillion times better.



I used a spicy cranberry chutney, because I rather like that.   But regular cranberry sauce would be delicious as well I think.   I just happened to have some of my homemade Cranberry Chutney to use. 

  I also added some greenery . . . mustard cress, for colour and for a bit of a peppery bite. But you can use any microgreen you want, or even just leave greens out altogether.



Some nice fresh Panini rolls and Bob's your Uncle!   These went down a real treat.   They were rich and smokey and sweet and salty . . . deliciously scrummy. 

I do so love a good sandwich. I applaud the Earl of Sandwich who supposedly invented the Sandwich. He was on to a really good thing for sure.



Even my husband who is basically a "cheddar" man loved them.   Seriously the man thinks that only cheese worth eating is cheddar.  

He complained when we were in France a few years ago and we couldn't get any.  Any cheese of the world you could imagine . . . but no cheddar.  If it's not cheddar it's not cheese as far as he's concerned!

 

*Cranberry, Bacon and Brie Panini*
for two
Printable Recipe

Fabulously moreish panini.  Salty and sweet, rich and a bit peppery from the mustard cress.

two panini buns
6 rashers of streaky bacon, cooked to your desired doneness
4 slices of brie cheese
a handful of mustard cress (can use rocket or watercress)
4 TBS cranberry sauce
butter



Cut your panini buns in half horizontally.    Spread the bottom half of each with 2 TBS of the cranberry sauce.  Top with 2 slices of Brie on each some cress and 3 slices of bacon.  Place the panini bun tops on each.   Butter lightly on the outsides and then toast in a panini press, or in a hot skillet just until golden and the cheese has begun to melt.  Serve hot and cut in half on the diagonal. 

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I just adore all the fresh local produce that we find in the shops at this time of year . . . lovely cabbages, red, white and savoy . . . beautiful carrots, and onions . . . potatoes, beetroot, parsnips, beans, cauliflower, leeks, etc.  There is no end to it all . . . that makes me a very happy camper.  I love to eat seasonally and everything tastes so very delicious when it's fresh and local.



I love to showcase these fabulous fresh ingredients in any way that I can and incorporate them into our meals on a regular basis.  I have to confess that you cannot get a much nicer bake . . . than a vegetable gratin . . .



This one that I am sharing with you today is especially nice . . . using  not only potatoes and onions . . . but cabbage and bacon as well . . .  and not one . . . but TWO lovely cheeses.

 

First a nice freshly  grated chunk of wonderful Parmesan cheese.  True Parmigiano-Reggiano has a beautiful complex flavor that goes very nicely in dishes like this.  It brings to the table a slightly nutty/fruity flavor along with a strong savory undertone . . . a wonderful addition.



Then there is an abundant amount of taleggio cheese, which is a washed rind and smear ripened Italian cheese with a strong aroma, but fruity mild taste.  It's beautiful melting qualities are perfectly showcased in this lovely dish.



Let's not forget the back bacon . . . which lends a light smokey flavor, which is quite delightful when enjoyed along side of the cheeses and those tender vegetables.

 

Mind you . . . there's not much that can't be beautifully enhanced with the addition of bacon and cheese don't you think???  Nom Nom!  A simple supper with complex and robust flavors.  I like that very much.



*Cheesy Bacon, Potato & Cabbage Gratin*
Serves 6
Printable Recipe

Wholesome, hearty and delicious autumn fare.  A novel way of using autumn produce that will please the whole family.

4 medium potatoes, peeled and cut into 1 inch chunks
3 TBS extra virgin olive oil
185g back bacon, diced (6.5 ounces)
1 large onion, peeled and thinly sliced
2 cloves of garlic, peeled and minced
1 tsp fresh thyme leaves
1/4 tsp chili flakes (or to taste)
675g of savoy cabbage, trimmed, quartered and cut into a chunky dice (1 1/2 pounds)
55g freshly grated Parmesan cheese (2 ounces)
fine sea salt and freshly ground black pepper
butter for buttering the  pan
225g of taleggio cheese, diced (8 ounces)

 

Bring a large pot of lightly salted water to the boil.  Add the potato and bring back to the boil.  Cover and cook for exactly 5 minutes, or until just barely tender.  Drain well and then place in a large bowl.

Heat the oil in a large skillet.  Add the bacon and fry until the bacon begins to color.  Lower the heat and add the onions, garlic, thyme and chili flakes.  Cook gently, stirring occasionally, until the onion has softened.

Wash the cabbage pieces.  Tip a third of it into the pan while it is still wet.  Cook, stirring and adding more cabbage as it wilts in the pan, until you have added all of the cabbage and adding a bit of water as necessary to help keep the cabbage from sticking to the pan.  Once the cabbage is completely wilted, remove the pan from the heat and dump this mixture into the bowl with the potatoes.  Toss gently together.  Season to taste with salt and pepper.  Tip in half of the Parmesan cheese.

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a 9 inch square glass baking dish, at least 2 inches deep.

Layer half of the cabbage and potato mixture into the pan.  Dot with half of the taleggio cheese.  Cover with the remaining cabbage and potato mixture.  Sprinkle with the remaining Parmesan cheese and dot with the remaining taleggio.

Bake for 30 to 40 minutes, until the vegetables are piping hot and the cheese is bubbling and flecked golden brown.

A little pickle on the side and some buttered bread and we were in heaven . . . 

 

Sixty years ago, the English writer GK Chesterton wrote, `If an Englishman has understood a Frenchman, he has understood the most foreign of foreigners. The nation that is nearest is now the furthest away.'   We even chose to measure the distance between differently . . . for us it's miles . . . for them kilometers . . . We tend to think of them as roly poly individuals wearing berets, with ropes of garlic hanging around their necks . . . and then tend to think of us as being rather "toffee-nosed" and tasteless . . . capable only of cooking a good roast beef.



Our relationship has always been tenuous at best . . . a real love/hate kind of thing!  We noticed when on those times we have spent in France . . . you can get delicious cheeses from all over the world . . . but there are no British Cheeses, or at least we have never been able to find them.  The Toddster finds that very hard to take . . . a world without cheddar is a world that is missing something very dear to his heart!

 

I do like French food as a whole though . . . well with the exception of brains and snails . . . oh and frog's legs, that is.  (Just imagine all those poor frogs having to get around in wheelchairs!  Poor things!  It may taste like chicken . . . but . . . um . . . I'm not fond of chicken with freckles.  'Nuff said!!)

 

Anyhoooo . . . I do love most French food, and I think most Brit's do.  A lot of the higher class restaurants here in the UK carry French dishes on the menu . . . seriously.  Love . . . hate . . .



This is a delicious salad, which one might easily find in any French Bistro . . . but, when you look at it . . . it's not really any different than an English Salad . . . except that it uses a tasty vinaigrette instead of salad cream.

 

For years the English did not do salad very well . . . and indeed, it can still be very difficult to find a decent salad when out and about here in the UK.  Britain . . . a salad does not have to be just a bunch of lettuce leaves, some sliced cucumber and tomato and spring onions on a plate, with a squeeze packet of salad cream on the side (If any dressing is offered at all, it often isn't.  What's with that???).



A salad can be as diverse as the people who enjoy eating them.  To some . . . that aforementioned combination might well be the salad of their dreams!  To others . . . well, it's sadly lacking.
Early on in our marriage when I told Todd I was making us a salad for lunch, he turned up his nose and said . . . "I don't really like salad.  Salad is boring."  Well . . . he had never had one of mine and now he quite likes it, I am very happy to say!



I can say with all impunity . . . I have never served him a boring salad.  A salad is only as good as the ingredients used, and the dressing you choose to drizzle over it.  Fresh ingredients, with a delicious combination of colours, textures and tastes . . . with an incredibly scrummy dressing . . . perhaps some crisp croutons, homemade please. That's what makes a good salad GREAT! Nom! Nom!



 *Salade Composé*
Serves 4
Printable Recipe

This literally means "Composed Salad."  The ingredients are layered on top of each other rather than being tossed together.  I love the tangy vinaigrette.

For the salad:
1 small French Baguette
2 cloves of garlic, peeled and crushed
60ml of extra virgin olive oil (1/4 cup)
6 rashers of streaky bacon, rind removed
150g of salad leaves (about 4 cups)
6 ripe plum tomatoes, sliced thinly
4 hard boiled eggs, halved lengthwise

For the Dressing:
60ml of sherry vinegar (1/4 cup)
80ml of extra virgin olive oil (1/3 cup)
3 tsp of good quality Dijon mustard
1 tsp runny honey
fine seasalt and cracked black pepper to taste

Put all of the dressing ingredients into a jar with a screw top lid.  Give it a good shake.  Set aside.

Preheat the grill to high.  Cut the bread into 1/2 inch slices.  Combine the garlic and oil for the salad.  Brush this mixture onto both sides of the bread slices.  Toast under the grill until golden brown.  Set aside and keep warm.  (Don't let them burn!)

Cook the bacon in a large nonstick skillet until crisp.  Place onto paper kitchen toweling to drain.  Set aside.

Layer the salad leaves in top of each of 4 chilled places.  Top with the bread slices, and bacon broken into chunky bits.  Top with the egg and tomatoes.  Give the vinaigrette another shake and drizzle some over each salad.  Pass the remainder at the table.

 

Ohh, by the way, speaking of salads . . . I don't know if you noticed or not but my newest Cookbooklet is out!  The Great British Picnic.  It's a fabulous little booklet if I don't say so myself.  Twenty Eight brilliant pages containing over 36  new recipes, including several types of flavoured mayonnaises, flavoured butters, beautiful sandwiches, delicious spreads, a variety of cool soups, refreshing beverages, picky bits, cakes and general scrumminess, all perfect for celebrating the summer season in a very British Picnic Way. (We are great picnickers over here!)  It's available now, for a limited time up there  in the right hand sidebar of my page.  I really had a lot of fun putting this together.  It will only be available until my departure to Canada at the end of this month, so you will want to act quickly if it is something you want to have. 

I was sent a few tins of these cooks & co  Hearts of Palma week or so ago to try out.  I had never eaten hearts of Palm before and wasn't sure what I could do with them, but I'm game to try most things.  I think they are seen as a somewhat exotic ingredient.  I know my ex boss used to bring tins of them back from  America when she came back from her frequent trips over there.  I had never actually used them . . . although I did know she liked them in salads.

From the cooks & co site:   The unique flavour and texture of cooks & co Hearts of Palm make them a surprisingly versatile food. For a quick appetiser add a simple vinaigrette dressing or alternatively wrap in Smoked Salmon or Parma Ham for a more luxurious version. Slice them to add to salads, pizzas, quiches and tarts.

I ate one right out of the tin and found it had a very pleasant flavour and texture, somewhat  similar to artichokes.  I was impressed and all the wheels in my head started to turn!

 

The first thing I decided to make with them was a delicious tart.  I used pufff pastry and spread it with a pesto mayonnaise.  I sprinkled on cheese and added toppings of sliced Hearts of Palm, sliced olives, flaked tuna, chopped hot peppers, red onion, and parmesan cheese.

 

Somewhat like a pizza, but with a different base and a lot flakier.  It tasted fabulous and Todd and I both really enjoyed this tasty treat!  Todd didn't complain about it being like a pizza either, coz it wasn't pizza . . . it was a tart!  (MEN!)  (I must apologize for my pictures.  It's a very overcast and gloomy day today and I couldn't get a great photo at all.  I like to use natural light as much as possible)

 

*Cheesy Tuna and Hearts of Palm Tart*
Makes one large tart, serving approx 6 people
Printable Recipe

This is just something I kind of threw together.  It turned out to be delicious!

1 box of ready rolled puff pastry (In the chiller section of the grocery store.
I use the all butter puffed pastry)
one egg yolk beaten together with some water
2 heaped dessertspoons of mayonnaise
2 tsp of basil pesto
a couple handfuls of a shredded cheese mixture (mine had cheddar, mozzarella, jack and gouda cheeses in it)
1 small tin of albacore tuna in brine, drained and flaked
a handful of olives, sliced (I used the green and black dry cured with herbs, pitted)
about 5 Peppadew pickled peppers, chopped coarsely
1 400g tin of Hearts of Palm, drained and sliced into coins
1 small red onion, peeled and chopped
a couple of TBS of finely grated Parmesan cheese

Preheat your oven to 220*C/425*F/ gas mark 7.  Line a large baking sheet with baking parchment.  Spray it lightly with some cooking spray.

Unroll the puff pastry onto the tray.  Using a sharp knife, make a shallow cut all the way around the sheet of pastry, creating a 1/2 inch border all the way around.  Brush this border with the egg yolk.    Stir together the pesto and mayonnaise.  Spread this evenly all over the pastry inside of the outside border.  This will be your base.  Sprinkle with the cheese mixture to cover. 

Mix together the flaked tuna, sliced hearts of palm, pickled peppers, red onion and sliced olives.  Sprinkle this mixture over top of the cheese, evenly.  Sprinkle with a light dusting of Parmesan Cheese.

Bake in the heated oven for 10 to 15 minutes until puffed and golden brown.  Cut into squares to serve.  Serve hot or cold.  Delicious either way.

 

With the other tin I debated on whether I would make a soup or a salad.  I finally decided on the salad.  I thought that these tasty hearts of palm would be delicious with streaky bacon wrapped around them (kind of like you do around asparagus spears) and then roasted until the bacon was crisp.

 

Then I laid them out onto salad greens, topped them with an Italian Vinaigrette and some Parmesan cheese and wowsa wowsa . . . a new favourite was born!  I'm almost ashamed to call this a recipe as it was so simple to do, but I put it down in recipe form anyways for continuity.

 

This was really good too.   Todd's not really a salad man, but he sure enjoyed just eating them as they were with the bacon wrapped around them, all crisp and salty.  I can imagine that proscuitto  or Parma ham would also be fabulous wrapped around them!

 

*Bacon and Hearts of Palm Salad*
Serves 4 - 6
Printable Recipe

This was rather good if I don't say so myself.  I quite liked it.

1 400g tin of hearts of palm, well drained
sliced streaky bacon, enough for 1 slice per heart of palm
4 cups of mixed salad leaves
Italian Vinaigrette salad dressing
freshly grated Parmesan Cheese

Preheat the oven to 220*C/425*F/ gas mark 6.  Line a rimmed baking sheet with tinfoil.  Set aside.

Take your drained hearts of palm and wrap one rasher of streaky bacon around each, slightly stretching it as you go.  Place each onto the prepared baking sheet.  Bake the bacon wrapped palm hearts in the preheated oven until the bacon is nicely crisped. Remove from the oven and drain on a bit of  paper kitchen toweling.

Divide your salad leaves amongst 4 to 6 chilled salad plates.  Top each with one or two bacon wrapped hearts of palm.  Drizzle with Italian dressing and dust a few sprinkles of Parmesan cheese over top.  Serve immediately.  Delicious!

I would have to say that we both agree that these are a delicious vegetable.  (I'm not sure if you could call them a vegetable, but that's what I am calling them.)  I think I am going to be buying another few tins to have on hand.  I do want to make a soup with them as I think they would make a fantastic soup and to be honest . . . I quite, quite enjoyed just eating it like you would a carrot stick, etc.  I am thinking they would make a fabulous hot dip as well!  (with cheese and garlic, and oh my . . . my taste buds are tingling now!)

Many thanks to the cooks & co people and to Simon for sending me these to try.  They are available in most food shops at £1.99 a tin. 

I loved them!!

We've had some lovely salad weather these past few days, albeit not as horribly warm and humid as the South East has had. I'm not complaining . . . I hate hot and humid together. I don't find that pleasant at all.



I will take sunny and warm over that any day of the week!!



Today for our lunch I made us a delicious salad, using Baby Gem Lettuce from our garden . . . with some fresh yellow and red cherry tomatoes and a fantastic hot bacon and mustard dressing.



Add to that some creamy sliced ripe avocado and a few chives and we had a fabulous salad that was tasty, colourful and quite filling!



Of course the Toddster wasn't overly happy about the idea of having salad for lunch. Meh! You can please em all!
It didn't stop him from scarfing it all down though.



The bacony mustardy dressing was delicious sopped up with some crusty bread. The tomatoes get a bit squidgy too, but still firm. Don't overheat them . . . you don't want them to cook, just release a bit of their juices. Oh so scrummy!!



Quick, healthy, colourful and very, very tasty!



*Avocado and Baby Gem Salad with a Warm Pancetta and Mustard Dressing*
Serves 4
Printable Recipe

Quick to make and very summery! We had this with some crusty bread. Perfect!

4 TBS olive oil
8 rashers of good quality back bacon, cut into small cubes, or the equivalent
in Pancetta lardons
16 cherry tomatoes, halved (I used a mix of yellow and red)
2 TBS red wine vinegar
2 tsp Dijon mustard
2 tsp grainy Dijon mustard
2 ripe avocados, halved, stoned and sliced
1 TBS coarsely chopped chives
2 baby gem lettuces, washed, dried and leaves separated
4 TBS toasted pinenuts

Heat a skillet over medium heat. Add the bacon or lardons and cook, stirring occasionally until crisp. Add the tomatoes, vinegar, olive oil and mustards. Allow to simmer for several minutes. Arrange the lettuce and sliced avocado on a large platter. Stir the pinenuts and chives into the warm bacon and tomato dressing and pour over top of the salad. Serve immediately!

It has been said that everything tastes better with bacon . . . small bits of it's crisp smokiness can add a special touch to most things. Sauces taste richer. Most Sandwiches are scrummier!



Peppered and Brown Sugared Bacon is a real breakfast treat . . . and scotch pancakes just wouldn't taste the same without a few rashers of crisp bacon and some sweet syrup.



It has a unique richness that lends itself to most flavours . . . sweet, savoury, sour . . . A Caesar Salad wouldn't be half as good without crispy bacon bits sprinkled over the top, nor would a plain baked potato. And a good old morning fry up is nothing without the bacon. You can take away my sausage, but please leave the bacon alone!



Liver and bacon, filet steaks wrapped in bacon, bacon and cheddar quiches, bacon popcorn and potato crisps, peanut butter and bacon sandwiches . . . Maple Bacon Icecream . . . oh and let's not forget the luxuriously moreish Bacon Brittle!



I present to you here today another bacon temptress . . . Bacon Gruyere Bread. Oh yes . . . it's moreishly scrummy.

Imagine a fresh loaf of French bread, sliced and stuffed with a mustard and spring onion butter and slices of gruyere cheese between each slice . . . and then wrapped in bacon . . . smoked, streaky bacon . . . and then baked until the bacon is crisp just so . . . the cheese is gooey and stringy and buttery . . .



Each bite is sooooo deliciously different. Perfect to go with your soups and salads . . . or chili or ribs or . . . well, just about anything!



I know . . . your lives will never be quite the same again will they. This kicks Garlic Bread's arse right out of the playground!

Are you salivating yet?



*Bacon Gruyere Bread*
Makes one loaf, serves 10
Printable Recipe

A savoury and jazzed up French Bread that goes great with soup and salads!

1 (20 inch) loaf of French or Italian Bread
5.2 ounces softened butter (2/3 cup)
3 spring onions, chopped
4 tsp Dijon mustard
5 slices of gruyere cheese
5 rashers of streaky smoked bacon (rindless)

Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with foil. Set aside.

Cut the bread into 1 inch thick slices, leaving them attached at the bottom. In a bowl combine the butter, onions and mustard. Spread this mixture on both sides of each slice of bread. Cut each cheese slice diagonally into triangles. Place one between each slice as well. Cut the bacon rashers in half lengthwise and then in half crosswise. You will then have 20 slices. Place the Loaf on the foil lined baking sheet. Drape the bacon over top of theloaf, making sure there is a slice on each piece of bread.

Bake for 20 to 25 minutes, or until the bacon is crisp. Break the slices apart to serve.