Skip to main content

Food Matters Project: Chocolate-Cherry Panini

By



I'm a little late to the Food Matters Project  party this week. Sorry. Fathers' Day and all that.

Margarita from Let's Cook and Be Friends picked our recipe this week. Click here to read her take on the dish: a chocolate-cherry pancake sandwich and a chocolate-cherry panino. And click here to see what the other creative cookers whipped up (look in the comments section).

After a five stop walking food tour, we definitely didn't need anything else to eat tonight, but after putting the boys to bed, I decided Jake and I could have one more dessert, my version of the chocolate-cherry panini...with some Cognac.


thinly sliced bread, I used an Italian ciabatta
shaved dark chocolate
pitted fresh cherries
butter
ground cardamom

Butter the bread sliced on the "outside." Layer the bread, chocolate, and cherries in a heated pan. Sprinkle with a dash of cardamom. Top with another slice of bread and press down with a pot lid. When the chocolate is softened and the bread crisped, flip over. Press down again with a pot lid until the other side is equally browned. Serve with a side of fresh cherries and a glass of cognac.
Labels:

Comments

  1. Debra EliotseatsJune 18, 2012 at 5:26 AM

    That addition of ground cardamom sounds wonderful!

    ReplyDelete
  2. UnknownJune 18, 2012 at 7:46 AM

    Wow! I love the addition of cardamom! This is one of my favorite spices! :)

    ReplyDelete
  3. Angry AsianJune 18, 2012 at 8:07 AM

    the use of ground cardamon is different, i bet it took the panini to a whole 'nother level.

    ReplyDelete
  4. AnonymousJune 18, 2012 at 1:38 PM

    Love the addition of cardamom - perfect!

    ReplyDelete
  5. LexiJune 18, 2012 at 8:31 PM

    Great adaptation!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more