Tag: fennel

Columbus Discovers New Sport – Competitive Salami Sandwich Making

I don’t do a lot of sandwich recipes here on Food
Wishes, mostly because, well, they’re sandwiches, but today I’m making an
exception. On Thursday, I participated in a sandwich making contest sponsored
by Columbus Salumeria, and I wanted to share what turned out to be the winning
concoction.

Columbus sponsored the #TopWichSF event to promote their new line of
Farm to Fork Naturals, and things got off to a appetizing start as Sean
Timberlake, from Punk Domestics and Hedonia, treated us to an array of small
bites he created using these great new products.

Photo courtesy of Columbus Salame

I really loved his wonderful
Waldorf-filled endive topped with strips of oven-crisped salami. With
entertaining season right around the corner, I highly recommend you add this to
your repertoire.

I was grateful for the energy and inspiration the tasty
bites provided, as I was up against two very worthy opponents in Michael
Procopio from Food for the Thoughtless, and Lynda Balslev from TasteFood.

The
competition was held at the Hotel Vitale, and started with a romantic pedicab
ride to the Ferry Building across the street. We were given 10 minutes and $10
to buy any additional ingredients we wanted to accessorize our sandwiches with.

My idea was to do a smoked turkey and teleme sandwich,
topped with some kind of meat relish made with soppressata and fruit. I ended
up finding some beautiful pluots, and used the rest of my cash to get a small
bag of pine nuts. They were raw, but I figured I could toast them on the panini
press, which I knew was hot and waiting. I was gifted a few grapes which while delicious, played no part in my creation.

We had just 20 minutes to build our sandwiches, while a
distinguished panel of five judges looked on. I was a little nervous to begin
with, and knowing there were representatives from YumSugar, Chow, SFWeekly, and
Tasting Table there, only added to it. The time went by incredibly fast, which
made my fellow competitors’ work that much more impressive.

Getting ready to bone marrow the bread.
Photo courtesy of Sean Timberlake

Michael bought some bone marrow butter and used it to toast
a turkey, soppressata and apple panini. A brilliant idea, and had time
allowed for a longer, deeper caramelization, it would have crushed my
non-beef-fat-fried offering.

Photo courtesy of Columbus Salame

Lynda did a fennel salami, fig, and goat cheese sandwich,
which she topped with apple slaw, shaved fennel, and her secret ingredient,
fennel pollen. It was a classic combination of flavors, and a great way to show
off the Columbus salami. By the way, check out Lynda’s great recap of the event, where you can see and read more about her beautiful sandwich.

Despite their worthy efforts, the judges awarded my
rustic-looking sandwich the grand prize. I received a dangerously large basket
of salami and other gourmet goodies, as well as $500 cash!

I figured that a two-year’s supply of salami was enough of a prize, so I’m having them donate the
money to the SF Food Bank. I would have just spent the money on more salami
anyway.

A huge thank you to Columbus for inviting me to participate. They have a bunch of great photos on their Facebook page in case you want to check out some more of the action. Also, a sincere thanks to
Michael and Lynda for helping make the event such a fun experience. Enjoy!

Photo courtesy of YumSugar

Smoked Turkey & Teleme Sandwich with Pluot, Sopressata,
& Pine Nut Relish

Ingredients for 4 Sandwiches:

For the relish:

8 oz Columbus Sopressata, diced

1 cup pluot, diced

1/4 cup toasted pinenuts

2 tbsp olive oil

1 tbsp balsamic vinegar

2 basil leaves, chopped

salt and pepper to taste

The rest:

1 tbsp Harissa or other hot chili pepper paste

6 tbsp mayonnaise

8 slices bread or 4 rolls

4 oz room temp teleme cheese

8 oz Columbus Smoked Turkey

Mix relish ingredients and let sit in fridge for 1 hour to
develop flavors. Mix the harissa and mayonnaise; spread on bread. Spread both
sides of bread with teleme cheese and top with turkey. Top with relish, and
serve immediately, or wrap and press with a plate in the fridge for 30 minutes
to compress.

Turkey Italian Sausage and Ricotta Lasagna Roll Ups

by Pam on October 21, 2012

My best friend flew in for the weekend and I wanted to make a simple yet comforting meal to greet her with. I decided on lasagna roll ups with turkey Italian sausage and and ricotta cheese. They were fairly simple to make and they tasted fantastic… they were a big hit with all of us especially my dear friend. These roll ups are a great recipe to serve dinner guests because they always turn out delicious and they look beautiful.

Heat the olive oil in a large skillet over medium heat. Remove the turkey Italian sausage from the casing then add it to the pan. Add the crushed fennel seed and crushed red pepper flakes to the sausage. Break up the meat using a potato masher and cook until crumbly and cooked through, about 5 minutes. Add the minced garlic, and cook for 1 minute, stirring constantly. Remove from the heat and let cool.

Preheat the oven 350 degrees.

Cook lasagna noodles per instructions then lay them out on top of some parchment paper.

Combine the ricotta, mozzarella, Parmesan, egg, nutmeg, basil, parsley, sea salt and freshly cracked pepper, to taste, together in a large bowl; mix until well combined. Spoon a thin layer of the ricotta mixture down the entire length of the lasagna noodle. Repeat with the remaining noodles. Next, place spoonfuls of the turkey sausage on top of the ricotta; repeat with the remaining noodles. Starting from one end, roll up. Repeat.

Coat a baking dish with cooking spray then spoon a layer of the marinara sauce in the bottom of the baking dish. Place the lasagna rolls, seam side down, into the baking dish. Cover each roll with sauce then add a bit of mozzarella cheese and Parmesan cheese to the top of each roll.

Cover with tin foil, and cook for 15 minutes. Remove the tin foil and continue baking for 5-10 minutes or until the cheese is melted. Serve immediately. Enjoy.

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Turkey Italian Sausage and Ricotta Lasagna Roll Ups

Yield: 6

Prep Time: 10 min.

Cook Time: 25 min.

Total Time: 35 min.

Ingredients:

6 links of turkey Italian sausage, removed from casing
1/2 tsp of fennel seeds, crushed
Dash of red pepper flakes
2 cloves of garlic, minced
8 lasagna noodles, cooked per instructions
1 15 oz container of ricotta cheese
2 tbsp basil, chopped finely
1 1/4 cups of mozzarella cheese, (divided)
1/4 cup of Parmesan cheese, (divided)
1 egg
1/4 tsp fresh nutmeg, grated
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a large skillet over medium heat. Remove the turkey Italian sausage from the casing then add it to the pan. Add the crushed fennel seed and crushed red pepper flakes to the sausage. Break up the meat using a potato masher and cook until crumbly and cooked through, about 5 minutes. Add the minced garlic, and cook for 1 minute, stirring constantly. Remove from the heat and let cool.

Preheat the oven 350 degrees.

Cook lasagna noodles per instructions then lay them out on top of some parchment paper.

Combine the ricotta, mozzarella, Parmesan egg, nutmeg, basil, parsley, sea salt and freshly cracked pepper, to taste, together in a large bowl; mix until well combined. Spoon a thin layer of the ricotta mixture down the entire length of the lasagna noodle. Repeat with the remaining noodles. Next, place spoonfuls of the turkey sausage on top of the ricotta; repeat with the remaining noodles. Starting from one end, roll up. Repeat.

Coat a baking dish with cooking spray then spoon a layer of the marinara sauce in the bottom of the baking dish. Place the lasagna rolls, seam side down, into the baking dish. Cover each roll with sauce then add a bit of mozzarella cheese and Parmesan cheese to the top of each roll.

Cover with tin foil, and cook for 15 minutes. Remove the tin foil and continue baking for 5-10 minutes or until the cheese is melted. Serve immediately. Enjoy.

Recipe and photos For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)

a symphony of summer freshness – Italian cuisine reinvented by Gordon Ramsay

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Welcome to the world of summer recipes, where freshness and lightness are the protagonists. The Cold pasta with shrimp, rocket, citrus and fennel is a delight that perfectly embodies these principles, ideal for outdoor lunches and dinners with friends. This dish combines the sweetness of shrimpsthe spiciness of the rocketthe freshness of the citrus fruits and the crunchiness of the fennelcreating a symphony of flavors and textures that will conquer everyone at the first taste.

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