RECIPES FROM 10/21/2017

Fall is here, time for soups!! Guess what goes great with soups…paninis! Simple and savory. En guete.

 MAIN: Turkey, Brie and Apple Panini with Balsamic reduction

SIDES: Creamy potato soup

PARING: 2015 Louis Jadot Beaujolais-Villages

 

 

 

Panini

INGREDIENTS:
1/4 lb roasted, sliced turkey
Your favorite bread
thinly sliced Granny Smith apples
2 oz brie cheese
1 C. Balsamic Vinegar
2 tbsp butter

INSTRUCTIONS:
Take Balsamic Vinegar and reduce to half over medium-low heat. Place sandwich ingredients on bread. Butter outside of sandwich (both sides) with a little butter) place on panini maker and cook until cheese is melted and outside is golden brown.

CREAMY POTATO SOUP
INGREDIENTS
1 lb russet potatos cut into 1 inch peices
1 tbsp olive oil
Black pepper
8 oz cream cheese
3 C. beef broth
3 tbsp finely diced garlic
3 tbsp finely diced shallots

INSTRUCTIONS
Sweat shallots and garlic in cast iron dutch oven and set aside. Brown and soften potatoes in olive oil. Add beef broth, cream cheese, and garlic/shallots. Bring soup to boil and reduce to simmer for approximately 30 minutes. Season with pepper to taste.

 

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