Ham and Goat Cheese Panini with Fig-Onion Compote. (and a Truffle Kitten searching for food in the background.)

My heart flutters just looking at this beauty.

I was dreaming about this combination all day. Served with a mixed green salad dressed in fig balsamic and basil oil, and a glass of  Sancerre.

I made this sandwich really special with a sweet and savory fig and onion compote. More on that later.

This fluffy, delicious ciabatta roll from my bakery warms my heart. Let’s get building the ULTIMATE ham & cheese sandwich!

Slice a ciabatta roll in half, and spread a thin layer of whole grain dijon on both sides.

Crumble ~1oz or so of goat cheese over the top.

Spread warm fig-onion compote over goat cheese. The cheese will start to melt. (YUM!)

Lay down a few slices of smoked or black forest ham and top with a pile of arugula.

Lay that baby down on a panini press (coated in olive oil) and let the bread become crispy. Ciabatta is the best bread for paninis.

I think I’m in love?

Simply Yours,

Nora

What is your favorite sandwich combination?

Grilled Cheese with Applewood Smoked Bacon. Arugula Salad dressed in Basil Oil and Fig Balsamic. Hermann J. Wiemer Field Cuvee.

I planned to make a twist on tomato soup to go along side my sandwich but the panicked crowds at the grocery store had already purchased ALL of one of my key ingredients! A simple salad would have to do.

Miche Bread (sourdough), Comte, Wisconsin Cheddar Applewood Smoked Bacon.

I wanted it all. This sandwich was warm, gooey, crunchy, salty, nutty, doughy and wildly flavorful. Everything that a grilled cheese sandwich should be and more. Let’s get cooking!

This sandwich is all about the ingredients. There are very few ingredients and the better the quality, the better the experience. The grilled sandwiches on white bread with American cheese produced my elementary school cafeteria have NOTHING on this. The only prep work required is to cook the bacon.  I did this in the oven (400 for about 20 minutes, dry on paper towel) and broke them into about 1 inch pieces. You could also do this in a skillet. They will shrivel up more but will still be delicious.

Gather your ingredients. 2 slices of thick sourdough bread, 2 slices of applewood smoked bacon, ~2-3 TBS (small handful) of grated Comte Cheese, 2-3 TBS Cheddar, 1 TBS butter.

Pile the cheese onto one of the slices of bread. Note: Comte is like Gruyere, nutty and slightly sweet. It is a bit harder, and does not melt as well as the cheddar. Use a creamy cheddar to balance. Aged cheddar will be harder than a younger cheddar.

Evenly place bacon on top of the cheese and top with a second slice of sourdough.

Melt butter in a skillet over a medium high heat. Once butter has melted and starts to ‘foam’, add your gigantic sandwich.

My sandwich took up the entire skillet. It happens.

The bread I used had a very crusty edge. I tried pressing my sandwich with a spatula, however; it would not budge. I got out the old heavy pot for added pressure. Cook each side until golden and crisp.

Allow to rest a minute or so, cut in half and enjoy!

Grilled Cheese and Bacon Sandwich

(serves 1)

• 2 slices of thick sourdough bread
• 2 slices applewood smoked bacon
• 2-3 TBS Comte Cheese
• 2-3 TBS Cheddar Cheese
• 1 TBS butter

1. Pre-heat oven to 400. Place bacon on a roasting pan and cook for 20 minutes until crisp. Dry on a paper towel and break into 1 inch pieces.
2. Top 1 slice of bread with an even layer of cheese & bacon. Place the second slice on top.
3. Place butter in a skillet over a medium-high heat.
4. Press sandwich down with a heavy pan until each side is golden and crisp.
5. Allow sandwich to rest a few moments and cut in half.

Stay Warm,

Nora

I decided to continue my education. I am officially an expert in New York State Wines... And so are my parents. I convinced them to take the class with me at the New York State Wine and Culinary Center. There’s nothing like family time and wine . I am a lucky girl.

This was an all day, intensive class focused on New York State wines. 7 hours later, I found myself to be more curious than ever. I hope to take another class soon! Because it is the Wine AND Culinary Center, the kind chefs fed us a scrumptious lunch! This might look simple but the flavors were complex. I had their veggie sandwich on a chewy sourdough bread with charred parsnips and carrots, a spicy mayonnaise, avocado, tomato and mixed greens. The salad had a Cajun spice dressing with chick peas and cherry tomatoes. And lastly, the shredded carrots had almonds, golden raisins and scallions. I also had 1/2 of a chocolate chip cookie for good measure.

The second half of the class was all about geography. I never realized how much the spacial planning impacts the flavor of  grapes! We spent quite some time discussing climate, soil and conditions before moving on to pairings. For pairings, were given popcorn with different flavorings: Lemon Zest, Rosemary and Truffle Oil, Cinnamon and Maple and Cajun Spice. We had four wines to pair: Sauvignon Blanc, Cabernet Franc, a sweet varietal, and an Ice Wine. It was up to us to determine which wine we liked the best for each popcorn flavor, and filled in a worksheet as to our personal preference.  At the analysis, my dad and I found that our tastes are nearly identical!  My palate told me that the lemon paired best with the sauvignon blanc, the rosemary truffle oil paired best with the cabernet franc, the maple cinnamon paired with the dessert wine and the cajun paired with the sweet varietal.

When we got back to my apartment, we were in a time crunch for dinner. It was already 6pm and almost all of the restaurants we called did not have seating until 9pm! We decided to sip wine (Kendall Jackson Chardonnay for me) at an Italian Restaurant near by and wait for an hour and a half. We weren’t seated at 8pm, however; it was worth it.

We started off with warm Italian bread with fresh Parmesan cheese, roasted garlic, olives and olive oil (times 2) . Shortly after, we ordered salads to tame our hunger. A simple mixed green salad with mushrooms, cucumber, tomato and red bell pepper. To drink, I ordered a Sauvignon Blanc from New Zealand to compliment my meal.

For the main event, I ordered the first item that caught my attention while browsing the menu: Linguini Limone. Homemade linguine (so tender and flavorful!) with pine nuts, artichokes, sun-dried tomatoes and asparagus topped with feta cheese, lemon zest and olive oil. Initially I was going to order a main dish that did not include pasta. I went to the Farmer’s Market this morning to purchase a special pasta for a Sunday dinner, and didn’t want to have pasta two nights in a row. When I saw this dish on the menu it was too good to pass up! It was such a huge, delicious portion, I’m sure it could have feed 2-3 people. I took home about half, that will make a second meal . As much as I despise leftovers, I am already excited that I get to eat this again!

Holy yum.

I am so full. *sigh* It has been a long day. We have plans for a decadent brunch tomorrow. See you in the morning!

Best,

Nora

I devoured my lunch in car like a true champion! I’ve been eying a cafe near me that uses all local ingredients and I wanted to try it out. Their menu is HUGE and I saw some pretty good looking sandwiches but unfortunately, this was just okay. I did appreciate that the wrap was soft and doughy! The chips were a winner. I have a weak spot for blue corn chips and these added the prefect crunch to accompany my wrap.Thai Coconut and Chicken Soup with Jasmine Rice

When I got home, I  snacked on a grapefruit with walnuts and more tea. I always turn to citrus to heal me when I have a cold. I think I went through a gallon of orange juice  in one day the last time I had a scratchy throat. After tending to Truffle and cleaning I settled down to make what I have been craving all day: Thai Coconut and Chicken Soup.

FEED ME! FEED ME! Holy yum!

I wanted something with a spicy, satisfying broth. I dreamed of the Tom Yum Soup from a Thai restaurant that my parents took me to years ago. Some googling later I decided to make this. Spicy Serrano Pepper. Refreshing Lemongrass. Meaty Shittake Mushrooms. Soothing Ginger. Creamy Coconut Milk. Fluffy Jasmine Rice….I could go on and on. Dinner was delightful.Mint Chai Tea. Double Chocolate, Orange and Ginger Biscotti with Walnuts.

Dessert was more tea with a biscotti. I had to make myself a treat to have with all of the tea I’ve been drinking! Orange, ginger and chocolate always make me feel better.And there’s nothing wrong with that .

Food is my medicine.

Feel Good Foods,

Nora

What flavors or foods do you turn to fight away a cold?

In the afternoon, I caught up with an old friend over a real, frothy cappuccino. The foam is my favorite part, and I forgot how much better whole milk tastes against the rich coffee. YUM. Why do I always ask for skim? I digress. For dinner, I knew that I wanted to create  a leftover masterpiece. I had been dreaming of this concoction all day and stopped at the grocery store on my way home from my coffee date for the goods.Toasted Multigrain Bread (fresh from the bakery) with Leftover Cranberry Sauce, Romaine, Leftover Turkey, Bartlett Pear Slices, Intense Brie. Ginger Maple Carrots.

Turkey and Brie. Wam. Bam. Thank you mam. One more.Yes.And of course, to round out my day, pie was served. I had a sliver of apple and pecan. I might write a love letter to The Pioneer Woman. Her recipe is amazing. And if you ever choose to make it, please make a pie crust from scratch!!

Turkey Tired,

Nora

How did you eat your leftovers today?

It looks pretty when it is all sitting in my bowl and then….ATTACK!A salty and sweet mess.On the chopping block: Toasted Woodstock Bread with Local Chevre, Spinach and Tomato. Apple.

I’m feeling repetitive with these lunches.

Delicioso!

Nora

Have you ever tried sunflower seed butter?

A late day snack left me indecisive about dinner. I wasn’t craving anything  so had leftover sides and a piece of chicken coated with honey-dijon.Dessert was pumpkin yogurt with mini dark chocolate chips and homemade gingersnap granola. I am obsessed. This mix tastes like pumpkin pie. Dare I say– better! I have been adding cinnamon, cloves, allspice, pumpkin pie spice and ginger to the pumpkin and it becomes a wonderful world of Fall flavors. When all was said and done, I decided that  I could not surrender to the day quite yet. The sun had set, however;  there was more to be accomplished. It is my belief that when you are unsure about anything in life–just bake. Baking solves everything. And so I did.It is still cooling, so I’m not sure if it is edible yet. It sure does look pretty though! I will have to report tomorrow. Would it be bad if I ate cake for breakfast?

Baking is Therapy,

Nora

Do you find cooking/baking soothing? If so, what is your favorite thing to make?

I was dreaming about  Woodstock Bread all day. I really wanted it for lunch, however; since I was treated to an awesome lunch yesterday by my co-worker, I still had my Monday lunch leftover. I rarely have sandwiches for dinner but this one took the cake. I’m pretty sure I will be having it for lunch tomorrow, it was that good.I lightly toasted a long piece of the bread. Mixed together whole grain dijon and local honey for a spread. Topped it with torn arugula and 1/2 of a honey crisp apple that I used a mandoline to slice into perfect rounds. And coated the apple  with slices a local New York State Adams Reserve Extra Sharp Cheddar Cheese. I placed it under the broiler until melty and good.Melted extra sharp cheddar on apples—holy moly. The world is good.My favorite fall sides. I think Carnival Squash, might be my new favorite Winter squash. Verdict is still out, but I love that it isn’t too sweet or tart. Yum.For dessert I had an overflowing bowl of pumpkin yogurt (1/2 cup chobani plain yogurt, 1/4 cup pumpkin puree, cinnamon, cloves and pumpkin pie spice) with mini dark chocolate chips and a crumbled gingersnap cookie. See? I  can’t get enough Autumn foods in my life! I really hope it isn’t physically possible to turn orange.

Contemplating a Name Change,

Autumn Nora

What are your favorite apple dishes?

]]> http://www.livelifeeatright.com/2010/10/26/call-me-autumn/feed/ 4 http://www.livelifeeatright.com/2010/10/25/my-inner-bread-snob/ http://www.livelifeeatright.com/2010/10/25/my-inner-bread-snob/#comments Tue, 26 Oct 2010 00:57:42 +0000 Nora http://www.livelifeeatright.com/?p=4589 Once upon a time, not so long ago I worked in a bakery. I would bag, slice and stock bread from 6am-2:30pm almost every day. I loved it. I consider this job to be my biggest “life changing” opportunity. I don’t know where I would be today if I had said ‘no’ to the HR representative that called me by random chance. It gives me chills just thinking about it. Through this experience I made incredible friends, learned what I wanted to do with my future and started this blog. It also turned me in to a bread snob.Great Harvest Woodstock Bread. An end piece snack for the chef .

Allow me to explain. A bread snob is not a bad thing. I was introduced to the most incredible, scratch made breads that I have ever tasted. I will never forget the sound of a fresh loaf of Italian bread being torn apart just seconds after coming out of the oven. Watching the steam release from the cavity, gently kissing my face. Digging into the doughy center and enjoying a warm, dense bite that can only be described as ‘heavenly’. I had many similar introductions with sourdough baguette, 5-grain 3 seed bread, olive fougasse and…almost every bread that we carried. It was an education. After these encounters I could no longer look at mass produced, pre-packaged breads with the same eye.  My wallet hated me for this, however; my soul loved me. A little give and take I suppose.  I have been eying the Great Harvest Bread Company down the street from me for a while now and finally stopped in. I don’t know why I waited so long! I bought a small loaf of Woodstock bread. I had the end as a snack while making dinner and was surprised by its doughy consistency. Roasted Golden Acorn Squash, Apple and Onion Curry Soup. Toasted Woodstock Bread with Local Chevre and Arugula. Pinot Noir.

This bread was even better toasted. All of the nutty flavors came out and it was divine.

I have been eating a lot of apples, squash and bread. I should probably change my name from Nora to Autumn. I had a change of lunch plans today, and was treated to good company and an Apple Bagel with Pumpkin Cream Cheese from Bruegger’s Bagels by my co-worker . After an apple/pumpkin lunch I was surprised that I was still in the mood for this for dinner. Once I smelled the fresh baked bread, there was no turning back. I NEEDED to pair it with soup for dinner. No questions asked. Pumpkin Seeds, sunflower seeds, sesame seeds and flax seeds...oh my! I am HIGHLY looking forward to devouring this entire loaf.

Dessert was a splash more wine and a few pieces of Green and Blacks 70% Dark Chocolate. Bread, cheese, wine and chocolate! What more could a girl want?

Fantastic Food,

Nora

Are there certain foods that you are “picky” about?

]]> http://www.livelifeeatright.com/2010/10/25/my-inner-bread-snob/feed/ 6 http://www.livelifeeatright.com/2010/10/23/amaizeing-day/ http://www.livelifeeatright.com/2010/10/23/amaizeing-day/#comments Sat, 23 Oct 2010 12:00:48 +0000 Nora http://www.livelifeeatright.com/?p=4519 Yesterday was simply amaizeing. Yes, I know that I am spelling “amazing” wrong. After work, a few of my coworkers and I did something WILD and CRAZY. We went to a corn maze. It was actually called, “The Amazing Maize Maze.” 1/2 cup old fashioned rolled oats cooked in 1/2 cup vanilla soy milk, 1 cup water, cinnamon, nutmeg, cloves, 1/2 of a banana, 1/2 TBS chia seeds, crunchy peanut butter, Crofter’s South America Superfruit Spread and honey.

The day started off like any other. A hot bowl of whipped banana oats with yummy melted peanut butter and tart jam. It may or may not have been SNOWING when I woke up! Hot oatmeal and green tea are my source of motivation for cold, dark mornings.Toasted whole wheat pita with plain hummus, pepper jack cheese, spinach, clover sprouts, cherry tomatoes and artichoke hearts. Apple on the side.

As I made breakfast, I did what I like to call “the kitchen dance” and simultaneously prepared lunch. I’m becoming quite skilled at it. I glide from refrigerator to stove top to counter, slicing, stirring and spreading. It is a miracle that nothing is burned in the process and that I make it to work on time. Although, I have the tendency to lick my utensils and eat as I prepare anything and from time to time have wound up with an unpleasant mouthful of hummus or a bite of spinach at 7am. Not fun. I packed up my lunch and walnut-chocolate chip banana bread for the office and headed out for the day.Even though I love to cook and bake, I am sometimes fearful to share with my friends, family and coworkers. I always want things to be PERFECT for the ones I love and am afraid that they won’t be up to par. I have no idea why I think this. Perhaps I watch too much Iron Chef, Chopped and The Next Foodnetwork Star–shows where top chefs are met with harsh criticism. Every time I passed the kitchen I kept checking to see if people were enjoying it. Someone walked by my desk with a piece in hand and a secret smile came to my face. I have more baking plans for my office in the future. I love sharing my passion with them, and I’m sure they wouldn’t mind .

In the afternoon I enjoyed a Kind Bar. Fruit & Nut Delight will always be my favorite, however; Almond & Apricot is growing on me. I love the subtle sweetness and the macaroon-like texture from the coconut with the crunch of whole almond. It is such a wonderful treat with a cup of tea in the afternoon.

We went out to dinner straight after work. It was still early, but we needed to fuel up before the corn maze. The sushi bar was calling to me and I answered. I had a tuna avocado roll, seaweed salad and an assortment of avocado, tuna, salmon maki (inside our roll), and an assortment of regular sushi (pieces of shrimp, salmon and tilapia on balls of rice… I think). ANYWAYS, I certainly had my sushi fix and was full and ready to tackle the maze.

We entered the maze around 7pm and came out around 9:40pm. We also may have cheated. I was optimistic that we would finish after hearing all of the Girl Scouts and Cheerleading Teams celebrating their completion over the maze loudspeaker. No such luck. After circling the same part of the maze about 12 times, our laughter turned into frustration and the wind started picking up. Would we ever see civilization again?  We had about 9 of the 12 check points and found the exit, so I feel like it is safe to call it a victory!

Despite the 40 degree temperature, it was such a fun way to bond with co-workers at the end of the week without the urgency of work. We laughed, we cried (well, maybe that was just me), we became closer as  friends. I am thankful to have such amazing people in my life. When I finally got home I needed to thaw out! I wrapped myself in a blanket. And heated up a treat to enjoy with a few gingersnap cookies. I found Silk Mint Chocolate Soy Milk at my grocery store a few days ago. Mint and chocolate is one of my favorite flavor pairings, I felt obligated to buy it! I warmed the milk in the microwave for a minute or so. It was the perfect nightcap for a cold evening. Silk also has a Pumpkin Spice Soy Milk that is next on my list .

Good Company,

Nora

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