perfect panini

on the eve of thanksgiving the last thing I want to think about is cooking a large complicated meal. simplicity is the key for nights like tonight...when i have prep work for tomorrows long day of cooking weighing heavily on my mind.

this recipe has been gently simmering in my imagination for a while, but it wasn't until i was at my mom's a few weeks ago when the final ingredient made its appearance in her refrigerator door: dalmatia fig spread.

now, i'm admittedly a huge fan of the fig, but i've got to tell you...this stuff is good. i'm also serving it tomorrow alongside a meat and cheese platter for pre-turkey noshing. it's sticky sweet and studded with those perfect fig seeds that get caught in your teeth. it takes me back to childhood and memories of eating dozens of fig newtons in my grandmother's kitchen in michigan.

the recipe below won't have precise measurements because, let's be honest, i didn't measure the bread before i cut it, nor did i count the paper thin slices of pancetta...but i'm sure you can figure it out.

ingredients:
dalmatia fig spread
paper thin slices of pancetta
goat cheese
one large sweet (i used a mayan) onion, thinly sliced
olive oil
salt
french bread (or ciabatta if you are feeling authentic)

special equipment:
panini press or
aluminum foil and a tea kettle (see below)

directions:
heat olive oil in a large non-stick skillet over medium heat, then add the onions and some salt (a good sized pinch) to help them sweat. cook the onions slowly until they begin to brown and caramelize, then remove from heat and wipe out pan.

slice the bread in half lengthwise, and then spread the insides with the dalmatia. on the bottom half layer on the goat cheese, then the pancetta, and finally the onions. top with the...well, top of the bread.

i don't own a panini press, and though i think they are lovely machines my baltimore rowhome kitchen doesn't have the room for storing such luxuries, so i improvise when i make paninis. if you have a press, this will be a no brainer, but if not, read on. heat the same skillet with some olive oil (not a ton, but i do like the fresh flavor it imparts...so i use about a tablespoon - but these are your sandwiches.) when it's medium high place the sandwich in the pan. fill your tea kettle with water and rip off a sheet of aluminum foil. cover the top of the sandwich with the foil and then balance the kettle on the sandwich. cook for about 3 minutes, then remove kettle and foil and flip sandwich (see it flattened it, right!?) repeat on the other side, remove from pan and marvel at how the flavors come together. enjoy.

notes:
this one is a no-brainer.
take bread, an amazing cured ham from italy, goat cheese, caramelized onions and add in fig spread and you are bound to have a success. this literally takes about 12 minutes, and as you can see i served it with salad...which makes me feel less guilty about the indulgent ingredients in the panini.

bocconcini toasts with balsamic salad

this dish is a really good play of sweet, spicy, and salty. it has all of the key components to a delicious meal. Don't be scared by the list of ingredients, the preparation is really fast!

the open-faced sandwiches are a nice blend of crisp and smooth, and were inspired by a recipe of donna hay's in her new food fast cookbook. they are actually pretty much the same as in her book....with only minor changes. i hope ms. hay doesn't mind. i've also made a salad to accompany these, its simple and also has the same crunchy and smooth elements as the sandwiches.

together they are the perfect compliment. the vinegary sweet dressing with a slight hint of spice and bite of garlic compliments the creamy cheese and subtle pancetta. all in all a delicious weeknight dinner.

ingredients:
12 thin slices of pancetta
12 small bocconcini (or 4 medium bocconcini cut into quarters)
4 slices of ciabatta
4 slices of parmagianno reggiano
olive oil
3 cups baby spinach
large handful of shredded or crumbled parmagianno reggiano
1 cup pecan halves
2 tablespoons butter
2 tablespoons maple syrup
a few shakes of cayenne pepper
1 pint fresh mission figs, quartered
1/4 cup balsamic vinegar
1/4 cup extra virgin oil
1/2 teaspoon herbes de provence
1 garlic clove, minced
salt
pepper

directions:
preheat oven to 350 degrees and place figs on a baking sheet, drizzle with olive oil, salt, and pepper and toss with your fingers. (i used my toaster oven to prepare the figs because it uses less energy and takes less time to heat up.) once the oven is heated, pop in the figs and cook for about 20 minutes until softened and heated through.

to make the dressing, mix the garlic, herbes de provence, and balsamic vinegar in a bowl, and then whisk while mixing in the 1/4 cup of extra virgin olive oil. once emulsified, set aside.

turn the broiler in the oven to high. place the toasts on a baking sheet and drizzle olive oil on the cut side. wrap each of the bocconcini balls with pancetta and then place on top of the bread. then top that with the slice of parmagianno reggiano. put these under the broiler for about 5 minutes. (if you are using the oven to cook the figs wait until they are cooked and then pop the toasts under the broiler in the main oven.)

in a small pan heat the butter and the maple syrup until it begins to bubble and then add in the cayenne and the pecans. toss until coated and the butter/syrup mixture drys out. turn off heat and set aside to cool slightly.

place cleaned spinach leaves in a bowl and add the shredded or crumbled parmagianno reggiano, the figs (which should be done by now) and the slightly cooled pecans. toss with dressing, and serve with the toasts. enjoy!

notes:
mmmm, this one is good. really simple, really good. the best kind of food, especially on a thursday night!