On such a wonderful sunny day with a nice breeze, what could be better than a good Ploughman's Lunch. Its good in a nice corner of a London park or right in your back yard right here in the good old USA. This dish is a traditional composed meal that was taken into the fields of the hard working ploughmen. It was a quick bite to have on the go. It is just a mixture of meats, breads, fruits and or vegetables. This is served with a variety of condiments. I will give you a list of all the different items for a great Ploughman's Lunch.
The great thing about this is you don't have to have everything on the list. You can have just an apple and some cheese and bread, or whatever you happen to have in your fridge. For a complete recipe, click on the picture below. Bon Appetit!
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This is an idea that is hugely popular. We once had it on our menu at my college's student-run restaurant. It is a great combination of Italian flavors that is used in many ways. This is one of them. It is basil (in the form of pesto), mozzarella cheese, and tomatoes. Only in this case I am substituting the tomatoes for bacon. I am not fond of that raw tomato taste. You can of course add some tomato slices. Start out with some crusty bread like Tuscan or Ciabatta bread. I had a french baguette so that is what I used. Spread the pesto over each slice of the bread and put the slices on a toaster oven baking sheet. Bake for about 5 minutes until bread is warmed through. In the meantime, fry up four rashers (slices) of bacon. If you wish, slice about two thick slices of tomato. Take the bread out of the oven top with tomato slices, bacon, and mozzarella cheese. In the restaurant we used slices of thick buffalo mozzarella, I had shredded cheese, so that is what I used. Place under the broiler for about a minute until the cheese melts. Serve open faced, or sandwich them together. It is a great flavor sensation. The salty bacon plays very well with the basil pesto, and the creamy mozzarella. Please try this one. You will end up making it all the time! Enjoy...
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