This bruschetta recipe works well served with warm ciabatta bread.
A good Balsamic vinegar that has been reduced to a thick, syrupy consistency is a wonderful addition to all sorts of dishes, from jazzing up Asparagus to amazing Brussels Sprouts to an oddly tangy addition to desserts, having a Balsamic reduction on hand is a kitchen staple.
I like to serve these sandwiches on a freshly baked Ciabatta bread so that the juices from the onions and the steak pools into the large porous holes of the bread. It makes the sandwich moist without being wet and serves to contain a lot of the juice that will flow out of the meat as you bite in to it.
The complete sandwich is three separate recipes. The steak (that’s this recipe), the onions, and the bread. Only the first two are necessary to make for the meal if you already have suitable bread.
Warm or cold, this cream cheese baked in puff-pastry and layered with Cremini mushrooms, bacon and shallots pairs well with a small bottle of Lambrusco and some left over ciabatta that you have toasted up.
This is one of those dishes you want to take it easy on because you aren’t fooling anyone when you say you are on a diet and then proceed to eat half of this appetizer. It is about as healthy as it sounds. My wife kids herself that this dish is healthier when I make this with “reduced fat” cream cheese.
This is a perfect appetizer spread when you have friends over and is incredibly easy to prepare. I’ve laid out the instructions so that your time actually cooking is kept to a minimum if you can chop whilst keeping an eye on a pan on the stove.
There is no Nutrition Label for this recipe yet.
Our kitchen has about six recipes for grilled onions that are our “go to” recipe for various dishes depending on whether we want sweet, smoky, earthy, and so on.
This particular onion recipe works well on steak sandwiches and grilled burgers as it has a slightly sweet flavour that makes the underlying smokiness of the meat “pop.”
I use crystallized ginger in a variety of desserts and cakes, it makes hot tea taste wonderful, and makes for a sweet and spicy snack just to eat whenever.
Once you have made a batch of crystallized ginger, you can use the leftover water that you boiled the ginger in to make ginger simple syrup.
This the simplest homemade lemonade you can imagine. Exceptionally easy to make.
When I serve this I usually put the simple syrup and sparkling water in to two separate small decanting bottles and let my guests construct their own lemonade drinks to their taste.