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





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

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.

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

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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