Roast Beef Panini With Walnut Pesto Food

BEEF-PESTO PANINI

Steps:

• Spread 1 side of each bread slice with butter. Spread 1 tablespoon pesto on unbuttered side of 4 bread slices; place buttered sides down in 12-inch skillet or grill pan. Top with beef, cheese and remaining bread slices, buttered sides up.
• Cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted. Serve with pasta sauce.

"BIG NIGHT" APPETITE

Steps:

• Place water on to boil for pasta. Gather ingredients.
• Heat Dutch oven or deep skillet with lid over high heat, add EVOO, 2 turns of the pan, then add meats and brown and crumble the meat. Meanwhile, peel and finely chop onion, slice or grate garlic and strip and chop rosemary (2 to 2 1/2 tablespoons once chopped). Add onions to meat and stir, then season with salt and pepper. Add garlic and rosemary, partially cover and cook 5 minutes, stirring occasionally. Add tomato paste and stir, then add red vermouth or wine and let it absorb. Add tomatoes and passata and reduce heat to low. Partially cover and simmer 15 minutes.
• Salt water and cook pasta a minute less than package directions, reserving 1/2 cup starchy cooking water. Toss drained pasta with three-quarters of the sauce and a couple handfuls of pecorino and the pasta water to combine, add a fat drizzle of EVOO, optional. Serve in shallow bowls or on platter topped with remaining meat sauce. Serve with Bruschetta with Ricotta and Walnuts and Escarole and Fennel Salad.
• Toast nuts on small pan in hot oven or in a skillet over moderate heat until browned and fragrant. Cool a bit, then grind in food processor.
• Strip the thyme and chop, about 3 tablespoons. Zest about 2 teaspoons of lemon zest and halve the lemon.
• In a small bowl combine the cheese, walnuts, 1 clove of grated or pasted garlic, lemon zest, juice of half the lemon (reserve the other half for another use) most of the thyme, salt and pepper, and a fat drizzle of EVOO (about 2 tablespoons). Transfer to serving bowl and top with remaining thyme.
• Char bread under hot broiler on high or over open flame on stove. Rub with cut clove of garlic, then drizzle bread with EVOO and sprinkle with flaky salt.
• Coarsely chop escarole. Very thinly slice or mandoline-slice fennel and red onion. Thinly slice celery on bias. Place salad in bowl and dress with lemon juice and EVOO, pecorino, salt and pepper.

BEETS WITH WALNUT PESTO

Steps:

• Cut off the leafy tops of the beets, leaving about 1/2-inch of the stem, and reserve them for another use. Wash the beets well to remove all of the sand. Peel with a vegetable peeler while wearing gloves.
• Cover the peeled beets with cold water in a medium saucepan and salt generously. Bring to a boil over high heat, then lower the heat to medium and cook until fork-tender, 20 to 30 minutes. Drain the beets into a colander and cut them into quarters.
• Meanwhile, combine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Stir in the Pecorino and vinegar and season with salt.
• Toss the beets in a bowl with some of the pesto. Transfer the remaining pesto to a small ramekin and serve the beets with more pesto on top.

ROAST BEEF PANINI

Steps:

• Mix mayonnaise, tomatoes, garlic, horseradish, ketchup, and cayenne in small bowl.
• Toss onion, peppers, pepper flakes, and some juice from the peppers in another bowl. Let it stand for at least 5 minutes for flavors to blend.
• Spread butter on one side of each slice of bread, and spread mayo mixture on the other side. Sprinkle cheese on two slices, top with roast beef, then some of the salad mixture, then the other slice of bread, butter side up.
• Toast sandwiches in George Foreman grill or in a skillet using another heavy skillet or foil-wrapped brick as a weight. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.).

PUMPERNICKEL PASTRAMI PANINI WITH ROSEMARY-ALE JUS

Steps:

• To make the rosemary-ale jus, melt 1 tablespoon butter in a medium sized saucepan, over medium-low heat; whisk in beef broth, beer, garlic, rosemary, onion powder and 1/4 teaspoon pepper, and allow to simmer.
• In a large cast iron skillet, melt 2 tablespoons butter over medium-high heat. Stir in onion, apple, salt and the additional 1/4 teaspoon pepper, and cook for 7 to 8 minutes, stirring frequently, until light golden brown and tender; remove from skillet and set aside.
• Divide pastrami equally between 4 slices of bread; top with apples and onions, and white Cheddar cheese. Top with remaining bread slices.
• Melt 1 tablespoon butter in same skillet; place 2 sandwiches in pan, place the bottom of a heavy skillet on top, and press down to flatten. Cook for 2 minutes, flip, press down with heavy skillet again, and cook an additional 2 minutes, or until crisp. Repeat process with remaining 1 tablespoon butter and additional 2 sandwiches; slice sandwiches in half, diagonally. Divide rosemary-ale jus into 4 small bowls, and serve with panini for dipping.

PESTO

Steps:

• In a food processor or blender combine garlic, basil leaves, grated Parmesan. With the motor running drizzle in the olive oil. Transfer to a bowl and season to taste with salt and pepper. Serve with Classic Minestrone Soup.
• In a casserole heat the olive oil. Add the onions and cook until golden, about 5 to 7 minutes. Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes. Add the beans, bay leaf and thyme and toss for 1 minute. Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve.

ROAST BEEF PANINI WITH HORSERADISH MAYO

Steps:

• Combine mayonnaise and horseradish in a bowl, set aside.
• Brush the bread slices on the underside with olive oil and rub a clove of garlic over them.
• Lay them out in front of you, oil side down and spread the horseradish mayo on each slice.
• Top with roast beef, pepper rings, tomato and cheese. Fold together.
• Put in a grill pan and use a smaller frying pan to weigh it down.
• Turn and brown on the other side.
• Cut in two, garnish with salat greens and herbs
• Enjoy!

WALNUT PESTO

Steps:

• Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.

BEEF PESTO PANINI

Steps:

• Spread 1 side of each slice of bread with butter.
• Place 4 slices of bread butter side down on 12-inch skillet.
• Top bread with beef, pesto and cheese.
• Top with remaining bread slice butter side up.
• Cook sandwiches on skillet or grill over medium heat 4-5 minutes, turning once, until bread is crisp and cheese has melted.
• Serve with spaghetti sauce if desired.

PASTA WITH CREAMY WALNUT PESTO

Steps:

• Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
• Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.