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You are here: Home / 2018 / Archives for June 2018

Archives for June 2018

Fusilli Pasta with Ricotta, Lemon & Spinach Recipe

June 30, 2018

Today’s recipe looks much more complex than it really is. All we have here is some pasta in a sauce with a ricotta cheese mixture on top. I enjoy these types of pasta dishes because they’re simple, straightforward and delicious.

Fusilli Pasta with Ricotta, Lemon & Spinach Recipe

The Recipe

This recipe comes in three parts. First is the pasta and the spinach. Those are easy. All you need to do is cook the pasta as you normally would and just as it finishes boiling, add in the chopped spinach. That becomes wilted due to the heat of the water. Strain both and you’re done with that.

Next, you’ll need to prepare the spiced ricotta sauce that gets mixed with the pasta and finally, prepare the ricotta mixture that gets added to the top of the final dish. So, if you can boil and stir things, this tasty dish is for you.

Ingredients

Serves: 4

1 Pound Spiral (Fusilli) Pasta
Salt
Ground Black Pepper
1 Pound Spinach, Chopped Coarse
3 Tablespoons Extra-Virgin Olive Oil
4 Teaspoons Garlic, Minced
1/4 Teaspoon Ground Nutmeg
1/8 Teaspoon Cayenne Pepper
1 1/2 Cups Whole-Milk Ricotta Cheese
1/4 Cup Heavy Cream
3 Teaspoons Lemon Juice
1/2 Cup Parmesan Cheese, Grated

Step-by-Step Instructions

I’d like to thank America’s Test Kitchen for this recipe. I pulled it from their wonderful resource called The Complete Vegetarian Cookbook and I think it’s just perfect.

Cook the Pasta

Fill a large pot with four quarts of water and one tablespoon of salt. Bring to a boil over high heat. When the water boils, add in the pasta and cook for ten minutes. Be sure to stir a few times while it’s cooking.

After the ten minutes has passed, add the chopped spinach to the water and stir it in well. Allow it to stay there for 30 seconds. After this time, turn off the heat, collect one cup of pasta water for later use and dump the contents of the pot into a colander. After the pasta has completely drained, transfer the contents of the colander to a large bowl.

Cooked Pasta & Spinach in Large Glass Bowl

Prepare the Sauce

Warm a medium sized saucepan over medium heat. Then, add two tablespoons of olive oil to the pan as well as the nutmeg, garlic and cayenne. Swirl these ingredients and let simmer for one minute. Next, turn off the heat and add in 1/2 cup of ricotta cheese, the cream, lemon juice and 3/4 teaspoons of salt. Mix together well until everything is smooth.

Ricotta Sauce in Saucepan

Prepare the Topping

In a medium sized bowl, add the remaining one cup of ricotta cheese, one tablespoon of olive oil, 1/4 teaspoon of black pepper and 1/8 teaspoon salt. Mix well until combined.

Ricotta Cheese Pasta Topping

Combine Ingredients & Serve

Pour the contents of the saucepan into the bowl that holds the pasta. Also add in the Parmesan cheese and mix everything together well. Allow the pasta to rest for about five minutes. During this time, the sauce will thicken. Depending on how you like your pasta, add in a bit of the reserved liquid to lighten things up. Add until you’re happy with the consistency.

Pasta & Spinach in a Glass Bowl

Divide the pasta between bowls, add a dollop of ricotta topping to each and serve. If you would like to add more Parmesan cheese to each serving, go for it. Serve and enjoy!

The Final Pasta & Spinach Dish

Again, this was a fairly simple dish to prepare. I think it was very good, but next time, I’ll be doubling up on the ingredients. I’d like it to last longer than it did. If you decide to give this recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!

Pasta with Spinach & Ricotta Cheese

Filed Under: Recipes Tagged With: Dinner, Pasta


Caramelized Onions with Potatoes, Goat Cheese & Rosemary Pizza Recipe

June 29, 2018

I do love my pizza. Luckily, there are tons of different toppings to put on these things and just as luck would have it, I’ve tried almost all of them. I can remember my favorite type of pizza from when I was a kid. It was the “white” pizza from down at the corner pizza place. It came with mozzarella and ricotta cheese and lots of garlic. Tomato sauce was nowhere to be found. My friends and I used to ride our bicycles down to that pizza place a few times a week to eat and to play some video games. Ah, those were the days.

Caramelized Onions with Potatoes, Goat Cheese & Rosemary Pizza Recipe

The Recipe

This pizza is somewhat unique in that it includes potatoes as one of the toppings. Those, combined with caramelized onions, scallions, goat cheese and fresh rosemary make this combiation quite memorable. I decided to go with some whole wheat dough because I was feeling earthy when I made this, but you can choose any type of pizza dough you want. While the whole wheat is always a good option, in my opinion, I may mix things up next time.

If you’re a pizza lover and are into fun toppings, I think you’ll really like this recipe.

Ingredients

Makes: 1 16″ Pizza

1 Pound Pizza Dough (see recipe)
Extra-Virgin Olive Oil
2 Pounds Sweet Onions, Sliced 1/4 Inch Thick
1 Teaspoon Brown Sugar
Salt
Ground Black Pepper
1/2 Pound Red Potatoes, Sliced 1/4 Thick
2 Scallions, Sliced
1/2 Cup Goat Cheese, Crumbled
1 Tablespoon Fresh Rosemary, Chopped

Step-by-Step Instructions

I’d like to thank America’s Test Kitchen for this recipe. I pulled it from their resource called The Complete Vegetarian Cookbook. Although this was originally a flatbread recipe, I modified it to fit my pizza goals. I think I did well in this regard.

Boil the Potatoes

Fill a saucepan about half way with water and add 1 teaspoon of salt to it as well. Bring the water to a boil over high heat. When it’s boiling, add in the potatoes and let them cook just until they are tender. This will likely take around five minutes. Make sure not to cook the potatoes too long or they’ll begin to fall apart. You should go only so far as to be able to push a fork through them.

When finished, strain them through a colander.

Pre-Heat Oven

Arrange your oven racks so one of them is in the center position. Then, pre-heat the oven to 425 degrees.

Caramelize the Onions

Warm a large skillet over medium heat. Add two tablespoons of oil to it and then add in the sliced onions, brown sugar and 1/2 teaspoon of salt. Cover the skillet and let the onions cook for ten minutes. You should stir them occasionally. When that’s done, remove the lid and continue to cook the onions for another ten minutes or until they change in color to golden brown. When finished, turn off the heat.

Build the Pizza

If your dough has been refrigerated, let it sit out until it reaches room temperature. It’ll be much easier to work with then.

Using your fingers, spread the dough out on a 16″ round pizza tray. When that’s finished, brush some olive oil across the surface of the dough. Then, spread the caramelized onions across the surface as well, leaving about an inch border along the edge. After that, arrange the potato slides on top of the onions and finally, scatter the goat cheese, scallions and rosemary on top of everything. You can even season with salt, pepper and a drizzle of olive oil if you’d like.

Uncooked Pizza

Bake the Pizza

Add the pizza tray to the center rack in the oven. Let it cook for about 12 minutes. At that time, open the oven and check the dough crust. It should be firm. If it is, pull the tray out of the oven and turn off the heat. Slice a few pieces and serve. Enjoy!

The Final Potato, Goat Cheese & Rosemary Pizza

The best parts about this pizza are the onions and the rosemary. I love fresh rosemary. As this pizza was baking, the house filled with such a sweet scent. The flavor is outstanding as well. If you decide to try this recipe out, please let me know your thoughts in the comment section below. Thanks for reading!

Onion, Goat Cheese & Potato Pizza

Filed Under: Recipes Tagged With: Dinner


Tomato, Basil, Feta & Pangrattato Salad Recipe

June 28, 2018

I’ve got the perfect summer salad for you. It’s actually very good and believe it or not, I’m still thinking about it from last night. I think the fact that it was stuffed with basil helps. I love basil and there was no shortage of it in this one.

Tomato, Basil, Feta & Pangrattato Salad Recipe

The Recipe

As you may have noticed by reading this blog, I go through many moods when it comes to cooking. A few weeks ago, I went through my “sandwich” mood. This week, I think I’m back to salad and more summery food. I even made a pizza last night too, but I’ll wait until tomorrow to share that one with you.

Anyway, I have this one cookbook that’s stuffed to the gills with all types of salad recipes and as I was flipping through the pages this go round, I stumbled across a wonderful looking salad that was full of cut tomatoes, basil, feta cheese and something called “pangrattato.” I had to look up what pangrattato meant and apparently, it’s just a fancy way of saying breadcrumbs.

This is an easy salad to prepare. It requires just basic ingredients, but you will have to toast your own breadcrumbs. Don’t worry, it’s easy and they come out really well. Between the two different types of tomatoes, the fresh basil, feta cheese and breadcrumbs, I think you’ll enjoy this salad very much.

Ingredients

Serves: 4-6

3 Ounces Rustic White Bread
6 Tablespoons Extra-Virgin Olive Oil
Salt
Ground Black Pepper
1 Teaspoon Garlic, Minced
1 1/2 Pounds Ripe Plum Tomatoes
1/2 Pound Cherry Tomatoes
1 Shallot, Sliced Thin
1 1/2 Tablespoons White Balsamic Vinegar
1/2 Cup Chopped Fresh Basil
8-10 Ounces Crumbled Feta Cheese

Step-by-Step Instructions

I’d like to thank America’s Test Kitchen for this incredible recipe. I found it in their resource called The Complete Vegetarian’s Cookbook and I’m so happy with it.

Prep the Tomatoes

Cut the plum tomatoes into one inch pieces and slice the cherry tomatoes in half. Then, spread the tomatoes out on a large baking sheet and lightly sprinkle salt over them. Set aside.

Cut Plum & Cherry Tomatoes

Process & Toast Bread

Tear the bread apart into small pieces and place those pieces into a food processor. Pulse the processor a few times until the bread is just broken down. Don’t go too far with this.

Breadcrumbs in Food Processor

Next, warm a large skillet over medium heat. Add 2 tablespoons of the extra-virgin olive oil to the skillet, along with a pinch of salt and a pinch of pepper. Add the breadcrumbs to the skillet as well and stir until the crumbs have browned. This should take about 10 minutes.

Toasted Breadcrumbs in Cast Iron Skillet

After that, add the garlic to the breadcrumbs and continue to mix everything together. Allow these ingredients to cook for another minute or two and then turn off the heat and set the skillet aside to cool.

Prepare the Salad

In a large bowl, add the shallot, vinegar, 1/4 teaspoon salt and a few pinches of ground black pepper. Also add in the remaining olive oil and mix these ingredients well. Then, add in the tomatoes and the basil and mix until the tomatoes are coated with the basil and the vinaigrette.

Tomatoes & Vinaigrette

Plate & Serve

Divide the salad between plates and add the crumbed feta to each plate. Then, sprinkle the breadcrumbs over each salad as well. Serve and enjoy!

The Final Tomatoes, Feta & Breadcrumbs Salad

I enjoyed this dish a lot and I’m looking forward to leftovers for tonight. If you decide to give this one a shot, please let me know your thoughts in the comment section below. Thanks for reading!

Salad with Tomatoes, Basil & Feta Cheese

Filed Under: Recipes Tagged With: Salads


Bourbon, Butterscotch & Pecan Skillet Cookie Recipe

June 22, 2018

I can’t seem to get enough of these giant cookie recipes. They’re so easy to make and when we add ice cream to them, they’re the perfect dessert. So far, I think I’ve made three similar to this and each one has been spectacular.

Bourbon, Butterscotch & Pecan Skillet Cookie Recipe

The Recipe

This is an interesting recipe in that it infuses the flavors of bourbon, butterscotch, pecans and coffee. That’s a lot and each of these flavors really stands out. The best part about all of these skillet cookie recipes is that they’re so easy to prepare. And if there are only two of you, as there are with us, this should last at least a few nights for dessert.

Ingredients

Serves: 8-10

For the Cookie

3 Tablespoons Bourbon
2 Teaspoons Espresso Powder
1 1/2 Sticks Butter, Softened
1 1/4 Cups Brown Sugar
2 Teaspoons Vanilla Extract
1 Large Egg
1 3/4 Cup All-Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
4-Ounces Butterscotch Morsels
3/4 Cups Pecans, Toasted, Chopped

For the Topping

Toasted Pecans
Chopped Butterscotch Morsels
Vanilla Ice Cream

Step-by-Step Instructions

I’d like to thank Southern Cast Iron for this recipe. I believe they were the source for each of the cookie recipes I’ve prepared and as I said, they were all awesome.

Pre-Heat the Oven

Arrange your oven racks so one of them is in the center position. Then, pre-heat the oven to 350 degrees.

Combine Bourbon & Espresso

In a small bowl, combine the bourbon and the espresso well. Set aside for later use.

Mix Butter & Sugar

In the bowl of a stand mixer, add the butter and brown sugar. Turn the mixer on low and let it run for about three minutes. After that, add in the vanilla extract extract and the large egg. Turn the mixer on low and let it run for another two minutes.

Mix Dry Ingredients

In a large bowl, combine the flour, baking soda and salt. Use a whisk to mix these ingredients together well.

Make the Batter

With the stand mixer running on low, slowly add the dry ingredients to the bowl with the butter and sugar in it. Then, add in the bourbon and espresso mixture and after that, add in the butterscotch and the pecans. Continue to mix for another 30 seconds until everything is distributed evenly. If the batter is too dry, add water by the teaspoon until you get a consistency of pudding.

Bake the Cookie

Butter a nine-inch cast iron skillet well. Then, pour the batter into the skillet, place the skillet in the oven and let bake for approximately 40 minutes. When you insert a toothpick in the center of the cookie and it comes out clean, you’ll know it’s done. You may also need to place some tin foil over the skillet for the last few minutes so it doesn’t brown too much.

Skillet Cookie Fresh Out of the Oven

Let Cool & Serve

After the cookie is finished baking, remove it from the oven and let it cool for a few minutes. Then, divide it up between bowls, add some butterscotch morsels and ice cream to each and serve. Enjoy!

The Final Espresso, Bourbon & Butterscotch Cookie

There’s a lot going on this this one, flavor-wise, so enjoy it. It’s very good. If you decide to give this recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!

Butterscotch & Pecan Skillet Cookie

Filed Under: Recipes Tagged With: Desserts


Loaded Mac & Cheese with Colby Jack Cheese Recipe

June 18, 2018

It sure seems like I’ve been making a lot of macaroni and cheese dishes lately. The problem is that every time I see a new and different one out there, I feel the need to prepare it to see how it compares to the ones I’ve made before. To be fair, they’ve all been outstanding, but I will tell you that I’ve developed a clear preference for the more creamy variety. This one is of that type. With the incorporation of milk, flour and sour cream, this version definitely stands out.

Loaded Mac & Cheese with Colby Jack Cheese Recipe

The Recipe

There are tons of mac and cheese recipes on the internet and in cookbooks. It’s the job of whoever is making the dish to decide what style they want to eat. Some recipes are very basic in that they primarily combine only some sort of cheese and pasta. Others are much more complex in that they create a sauce first to melt the cheese into and then add in the pasta later on, after everything is melted wonderfully. Today’s recipe is of the latter variety, so expect a tasty and creamy dish with this one.

This recipe combines butter, flour, milk and sour cream to make a really great tasting sauce. A few other ingredients are added as well, so it truly comes together. Once the sauce is nice and hot, the shredded cheese is added and then the pasta is as well. As a topping, some melted butter, shredded cheese, breadcrumbs and chopped scallions are combined in a bowl and then sprinkled on top of all the other ingredients. After some baking in the oven, a wonderfully creamy and tasty mac and cheese dinner is presented (with a crispy top). This one is pretty awesome. I’ll warn you now though, it’s very filling, so be careful with the portions.

Ingredients

Serves: 10-12

1/4 Cup Butter (+2 Tablespoons Melted)
1/2 Cup All-Purpose Flour
1 Teaspoon Garlic, Minced
Salt
1 Teaspoon Worcestershire Sauce
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Ground Black Pepper
4 Cups Whole Milk
1 Cup Sour Cream
4 Cups Shredded Colby-Jack Cheese, Divided
1 Pound Cavatappi Pasta, Cooked
4 Tablespoons Scallions, Chopped, Divided
1/2 Cup Bread Crumbs

Step-by-Step Instructions

I’d like to thank Southern Cast Iron for this recipe. I’ve gotten tons of recipes from this resource and have yet to be let down.

Cook the Pasta

Fill a large pot with four quarts of water. Also add in one tablespoon of salt. Bring the water to a boil over high heat and when it’s boiling, add in the pasta. Stir and cook the pasta for 11 minutes or until it’s al dente. When it’s done, strain the pasta through a colander and set aside.

Pre-Heat Oven

Arrange your oven racks so one is in the center position and the other is in the second to top position. Then, pre-heat the oven to 350 degrees.

Make the Sauce

Warm a large 12-inch cast iron skillet over medium heat on your stove top. Add the 1/4 cup of butter to the skillet. Then, add the flour, garlic, Worcestershire sauce, two teaspoons of salt, the dry mustard and ground black pepper to the skillet and cook for about three minutes, stirring occasionally. After that, slowly add in the milk and sour cream and continue to stir for about five minutes. If there are any lumps, try to remove them by pressing them to the bottom of the pan with a wooden spoon. Finally, add in three and a half cups of the shredded cheese and stir everything well until the cheese is melted. The sauce is finished at this point, so you can turn off the heat.

Add Pasta & Chives

Go ahead and add the pasta to the skillet, along with two tablespoons of scallions. Mix these ingredients into the sauce.

Add the Topping

In a bowl, combine the melted butter, bread crumbs, remaining shredded cheese and the remaining scallions. Sprinkle this mixture evenly over the ingredients in the skillet.

Uncooked Macaroni and Cheese in Cast Iron Skillet

Bake the Macaroni & Cheese

Place the skillet on the center rack in the oven for 20 minutes. After that, turn off the oven heat and turn on the broiler. Transfer the skillet from the center rack to the top rack and keep a very close eye on things. All you need here is about one additional minute, just to get some brown on the bread crumb mixture. Keep opening the oven door to see how things look and when the top is browned, turn off the heat and remove the skillet from the oven. Plate and serve. Enjoy!

The Final Creamy Mac & Cheese

This one was very good. I’d rank it up there with the better macaroni and cheese dinners I’ve tried. I love the topping and the creamy texture is very good. If you decide to give this recipe a try, please let me know in the comment section below. Thanks for reading!

Mac & Cheese in Cast Iron Skillet

Filed Under: Recipes Tagged With: Dinner, Pasta


Grilled Margherita Sandwich Recipe

June 13, 2018

Here’s one for you. It’s a five ingredient sandwich that’s out of this world. I made two of these things last night and they were just perfect. They were also quite filling, which surprised me. If you know me, you know that I like to eat until I’m full, so this matters a lot. Otherwise, this is a great sandwich that you can prepare in no time flat.

Margherita Sandwich

The Recipe

This sandwich takes about five minutes to prepare. It’s basically bread, marinara sauce, mozzarella cheese, tomatoes and basil leaves. Of course, there are the incidentals, such as salt, pepper and olive oil, but we all pretty much have those things on hand.

What I really noticed about this sandwich was the marinara sauce. I like the idea of using that with mozzarella because it reminded me of those cheese sticks that you dip in the tomato sauce. I have no idea what they are called, but I’ve eaten them and I liked them. I also like the idea of the tomatoes and the basil, because those two just go together. So really, I enjoyed the entire thing. This is definitely a summertime sandwich that should be enjoyed as the garden begins to bear some fruit. That fruit would be the tomato. The basil will be ready long before the tomatoes are, but that’s fine.

Melted Mozzarella Cheese Sandwich

Ingredients

Makes: 2 Sandwiches

6 Tablespoons Marinara Sauce
4 Slices Multi-Grain Bread
2 Ounces Mozzarella Cheese
1 Large Tomato, Sliced into 6 Slices
6 Large Basil Leaves
Ground Black Pepper
Salt
Extra-Virgin Olive Oil

Step-by-Step Instructions

I’d like to thank MyRecipes for this recipe. I came across this one online and knew I had to make it. It turned out wonderfully, so thank you again.

Assemble the Sandwich

Place two pieces of bread down on your counter top. Then, add three tablespoons of marinara to each. After that, divide the mozzarella cheese between each (I used big slabs of cheese) and then do the same with the tomato slices. Sprinkle a pinch of salt over the tomatoes and then sprinkle some pepper over them as well. Finally, top each sandwich with basil leaves and then add the other two pieces of bread over that. You should have two completed sandwiches.

Melt the Cheese

Warm a large skillet over medium heat. Add one tablespoon of oil to the skillet and when it’s to temperature, add both sandwiches to the pan. Let the sandwiches cook for just a few minutes and be sure to swirl the oil around as well. Be sure not to burn the bread, so peek underneath every so often.

Drizzle some more oil over the bread on top of the sandwich. When it’s time, carefully flip the sandwiches over and allow them to cook for a few more minutes, until those pieces of bread are nicely browned. When finished, turn off the heat and remove the sandwiches from the pan. Slice them in half and enjoy.

The Final Margherita Sandwiches

This was an easy one. We’re actually going to eat these again tonight, since we still have all the ingredients on hand. I could probably eat these every night for the rest of my life. If you decide to give this recipe a try, please let me know how things turned out in the comment section down below. Thanks for reading!

Melted Mozzarella Cheese Sandwiches

Filed Under: Recipes Tagged With: Lunch, Sandwiches


Roasted Red Pepper Hummus & Muenster Cheese Sandwich Recipe

June 7, 2018

Today’s recipe is for a very nice, yet simple, roasted red pepper hummus sandwich that you can put pretty much anything on. I chose to go with cucumbers and tomatoes, but I’ve seen the same sandwich with sprouts, lettuce and chard on top. It’s up to you.

Roasted Red Pepper Hummus & Muenster Cheese Sandwich Recipe

The Recipe

The real star of this sandwich is the hummus. It consists of chick peas and one entire roasted red pepper, all blended up in a food processor. Of course, there are the typical ingredients to go into hummus, such as garlic, salt, pepper and sesame seeds, but I decided to do a few things differently with this one. Instead of preparing a batch of tahini beforehand to include while making the hummus, I chose to add the tahini ingredients right into the processor while I was making the hummus. I wanted a more rugged texture, but was surprised when I didn’t feel any whole seeds in the mixture at all. Apparently, what I engaged in was just a faster method of making hummus. It’s good though. I’ll tell you that. The red pepper adds a little something to it and it gives the hummus a nice pink color.

Ingredients

Makes: 4 Sandwiches

For the Hummus

2 15-Ounce Cans Garbanzo Beans, Drained and Rinsed
1 Whole Jarred Roasted Red Pepper
1 Teaspoon Garlic, Minced (1 Clove)
3 Tablespoons Extra-Virgin Olive Oil
1 Tablespoon Lemon Juice
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1 Cup Sesame Seeds

For the Sandwich

8 Thick Pieces Good Italian Bread, Toasted
4 Slices Muenster Cheese
1 Thick Cucumber, Sliced
1 Large Tomato, Sliced, At Least 4 Slices
Mayonnaise

Step-by-Step Instructions

I’d like to thank Delish for this recipe. Over on their website, this one is called a “Hum Yum,” which sounds just perfect. I think the name has something to do with what the author did as a child. Anyway, it’s a great recipe and I thank Delish for it very much.

Make the Hummus

Add the hummus ingredients from above to a food processor. Process the ingredients until they are smooth. I would say to keep the machine going for about a minute or so. You may need to scrape down the sides every so often, just to make sure you got everything. Your result should look like this:

Red Pepper Hummus

This is the normal consistency for any type of hummus. If you need it to be a bit looser, increase the amounts of the oil and lemon juice bit by bit and continue processing.

Assemble the Sandwich

Spread mayo over the top pieces of bread. Then, add a liberal amount of hummus to the bottom pieces. In between, pile on the muenster cheese, cucumber slices and tomatoes. Put the sandwich together.

Whole Unsliced Hummus Sandwich

Then, cut the sandwiches in half and serve. Enjoy!

The Final Roasted Red Pepper Hummus Sandwich

This was such an easy sandwich to build. I encourage you to make double the amount of hummus because it’s perfect in salads as well. You can use it for anything and it’ll keep for a few days in the refrigerator. If you decide to put this recipe together, please let me know your thoughts in the comment section down below. Thanks for reading!

Half of a Sandwich

Filed Under: Recipes Tagged With: Lunch, Sandwiches


Italian Pressed Eggplant, Red Pepper & Olive Tapenade Sandwich Recipe

June 2, 2018

Now this, my friends, is the big daddy of the sandwiches I’ll be making, or have made, this week. The others were good and I enjoyed them a lot, but they weren’t anything compared to the size and complexity of what I’ll share below. This is the one you’ll want to make.

Italian Pressed Eggplant, Red Pepper & Olive Tapenade Sandwich Recipe

The Recipe

This recipe comes in two parts. First is the olive tapenade and the second is the rest of the sandwich. The olive tapenade is a recipe unto itself, but I decided to just add it here. If I ever feel the need to separate it out later on, I’ll write another post for it. Regarding the sandwich, this thing is huge. It requires a full loaf of Italian bread, an entire eggplant, roasted red peppers, fresh chard, artichoke hearts and provolone. There are a few more ingredients, but I’ll list them below. I’d say the sandwich focuses on flavor nuances. There’s a lot of flavor in it and while many areas can stand on their own, they’re simply fantastic when combined.

Ingredients

Makes: 1 Full Loaf Sandwich (Serves 4)

For the Olive Tapenade

2 1/2 Cups Mixed Green, Black, Kalamata Olives
2 Teaspoons Garlic, Minced
2 Tablespoons Capers, Drained
2 Tablespoons Sun Dried Tomatoes in Oil, Drained
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
1/4 Cup Fresh Parsley, Chopped
1 Tablespoon Lemon Juice
1/4 Cup Extra-Virgin Olive Oil
1/2 Teaspoon Ground Black Pepper
1 Tablespoon Red Wine Vinegar

For the Sandwich

1 Jar Roasted Red Peppers, Sliced
1 Large Eggplant
1 Large Loaf Italian Bread
3 Tablespoons Pepperoncini, Minced
1 Can Artichoke Heart Quarters, Drained
4 Large Chard Leaves, Trimmed From Stem
3 Slices Provolone Cheese
Salt
Ground Black Pepper
Regular Olive Oil

Step-by-Step Instructions

I’d like to thank Vanilla and Bean for this recipe. They did a great job laying out the instructions and their post was chock full of really nice photos, so thank you!

Pre-Heat Oven

Arrange one of your oven racks so it’s in the center position and the other one is above that. Then, pre-heat the oven to 450 degrees.

Prepare the Tapenade

Add all of the tapenade ingredients from above to a food processor.

Olive Tapenade Ingredients in Food Processor

Pulse the processor a few times to break down the ingredients. A word of warning here; the more you process the ingredients, the smoother your result will be. Since I wanted things to be more coarse, I only pulsed the processor about five times. You can make this any way you wish though. Here’s the result I got after processing.

Processed Olive Tapenade

When it’s finished, transfer the tapenade from the food processor to a medium sized bowl.

Olive Tapenade in Bowl

Set the bowl aside for later use.

Roast the Eggplant

Trim the ends from the eggplant. Then, cut it lengthwise in 1/4 inch slices. Add about one tablespoon of olive oil to a large baking sheet and spread that oil out liberally. Then, place each slice of eggplant on the tray. Finally, sprinkle some salt lightly across the surfaces of the eggplant and let them sit for 15 minutes.

Eggplant Slices on Baking Sheet

When the oven is warmed to temperature, place the baking sheet on the center rack for about ten minutes. Then, remove the tray from the oven, flip the eggplant slices and let them roast for another ten minutes. After the slices have softened and thinned slightly, remove the tray from the oven and turn off the heat.

Toast the Loaf

Cut the loaf of Italian bread lengthwise. Then, dig out a good portion of the white interior from both sides so the loaf is somewhat hollowed out. After that, place the pieces of bread on the top rack in the oven for about two minutes or so. Just long enough to give the bread some light crunch. You can do this while the eggplant is roasting. That’s why I suggested you keep both racks in the oven.

Assemble the Sandwich

Divide the tapenade between the two pieces of toasted bread and spread it out over both interior surfaces. Then, stack the ingredients on the bottom piece of bread in this order: half of the eggplant slices, artichoke hearts, roasted red pepper slices, the remaining eggplant, some salt and pepper to taste, the minced pepperoncini, the fresh chard and finally, the slices of provolone. When finished, place the top piece of bread over everything and press it down firmly with your hands.

Whole Italian Pressed Sandiwch

Slice the giant sandwich any way you’d like and serve. Enjoy!

The Final Eggplant & Roasted Red Bell Pepper Sandwich

I told you this one was a monster. We ate part of this last night for dinner and I have to tell you that I was quite pleased with myself. This is a good one that I’ll be making again in the future. If you decide to give this sandwich a try, please let me know your thoughts in the comment section down below. Thanks for reading!

Half Italian Eggplant Sandwich

Filed Under: Recipes Tagged With: Lunch, Sandwiches


Veggie Sandwich with Marinaded Red Peppers, Spinach & Artichoke Recipe

June 1, 2018

I told you I was on the sandwich train. In this group of recipes, I believe there are four in all, with some olive tapenade thrown in for good measure. If you’re into incredible tasting veggie sandwiches, I think you’ll love all of these I share this month.

Veggie Sandwich with Marinaded Red Peppers, Spinach & Artichoke Recipe

The Recipe

Today’s sandwich is much like yesterday’s. There are a few differences though and those differences are important. First, this is a cold sandwich, so there’s no cooking involved. In yesterday’s post, I mentioned that the warmth is what brought the flavors of the vegetables out. Well, with today’s recipe, that’s accomplished a slightly different way. Each of the three different types of veggie is marinaded in a really great vinaigrette. Also, this recipe uses spinach and mozzarella, as opposed to mushrooms and provolone. Overall, it’s a completely different sandwich, but there are definite similarities. Both are great.

Ingredients

Makes: 2 Sandwiches

For the Vinaigrette

1 Tablespoon Red Wine Vinegar
1 Tablespoon Extra-Virgin Olive Oil
1 Small Shallot, Minced
1/2 Teaspoon Dried Thyme
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

For the Sandwich

2 Full Roasted Red Peppers, Sliced
10 Canned Artichoke Heart Quarters
1/4 Cup Baby Spinach Leaves
4 Thick Slices of Rustic Italian Bread, Toasted
2 Tablespoons Basil Pesto
2 Tablespoons Mayo
1/4 Pound Mozzarella Cheese, Sliced

Step-by-Step Instructions

I’d like to thank Delish for this wonderful sandwich recipe. While I did change things up somewhat, they certainly were my inspiration.

Prepare the Marinade

In a medium sized bowl, combine all the vinaigrette ingredients from above. Whisk these ingredients together well.

Vinaigrette Marinade

Marinade the Veggies

Next, divide the red pepper slices, artichokes and spinach between three medium sized bowls. Then, divide the vinaigrette between those same bowls and mix the vinaigrette into the vegetables until everything is coated well. The photos below were taken before I added the vinaigrette.

Roasted Red Peppers in Bowl

Artichoke Hearts in Bowl

Fresh Spinach in Bowl

Assemble the Sandwiches

First, mix the pesto together with the mayo in a small bowl. Then, spread the mixture on one side of each piece of toasted bread. After that, stack the ingredients on two pieces of bread in this order; first the spinach, then the red pepper, then the mozzarella cheese and finally the artichoke.

Half Veggie Sandwich

The Final Veggie Sandwiches

You can either slice these sandwiches in half or not. Since I chose not to for the previous sandwich, I decided to for this one. Either way is great and so is this recipe. If you decide to try these sandwiches out, please let me know your thoughts in the comment section below. Thanks for reading!

Two Veggie Sandwiches

Filed Under: Recipes Tagged With: Lunch, Sandwiches

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