Friday, January 27, 2012

Perfect for brunch or lunch.....

I am 7 months pregnant with our second daughter and getting very excited to meet her. Olivia is now 21 months old and talking up a storm she is also has the best appetite and loves pretty mush everything I make for her. I love that she likes all kinds of vegetables and cheeses. She also really loves sushi just like her parents, as many of you know Nick and I met in a sushi restaurant and it is our favorite food. (thats what makes pregnancy hard for me is the fact that I can't eat raw fish)

I recently got some new kitchen knives and I am pretty much obsessed with them so if any of you are in the market for new cutlery I highly recommend Shun Santoku Knives

http://www.williams-sonoma.com/products/shun-classic-hollow-ground-santoku-knife/?pkey=ccutlery-top-rated

and Shun Classic Hollow-Ground Chefs Knives also at Williams Sonoma.

With being this pregnant I have not had quite as much energy to cook so thank god for Joans on Third as they have so many wonderful things that I can pick up for dinner.

www.joansonthird.com

Today after a great prenatal yoga class I was craving one of my favorite sandwiches so I thought I would share the recipe with all of you!!!

Roasted Pepper and Goat Cheese Sandwich (Serves 4 - 6)
Copyright 2006, Barefoot Contessa at Home, All Rights Reserved

Roasted Pepper and Goat Cheese SandwichPhoto: Quentin Bacon

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons drained capers

For assembling:
1 large ciabatta bread, halved horizontally
1 (11-ounce) garlic-and-herb Montrachet or plain goat cheese, at room temperature
8 to 10 large basil leaves
3 thin slices red onion
Kosher salt and freshly ground black pepper

Barefoot <span class=

Preheat the oven to 500 degrees.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.

To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Top with the top half of the ciabatta and cut into individual servings.


enjoy

Jamielyn xoxo

1 comment:

  1. ok i am going to have to make this. it sounds amazing! thanks Jamielyn

    ReplyDelete