Category: food recipes
BCBLT – Blue Cheese Bacon Lettuce & Tomato Sandwich.
You’ve seen BLAT. You might have seen a PLT. Heck, you might have seen a SPLAT. But here, we present to you, the BCBLT – Blue Cheese Bacon Lettuce and Tomato sandwich.
We were inspired by our friend in cheese, Cheese Sex Death, and wanted to recreate her amazing idea of spreading funky, smokey and tangy blue cheese on an already almost perfect sandwich.
A general cooking rule of thumb, the fewer ingredients a recipe calls for, the higher quality those ingredients should be. And that holds true for a simple sandwich like a BLT. You will taste every component that goes into it, and the better they taste on their own, the better the sandwich will be.
Rogue River Smokey Blue is a GREAT cheese to use on a BLT. It almost has enough smoky richness that it could replace the bacon altogether. You shouldn’t. But you could. If this seems too strong for you, any creamy and mild (as opposed to sharp and acidic) blue cheese would work – Chiraboga, Gorgonzola, Bay Blue.
Look for a nice thick-cut smokey bacon. It is the main protein on the sandwich, so something with a nice chew and meatiness is best.
Choose your favorite crunchy and sturdy lettuce. Arugula, butter, iceberg, etc. Want to be fancier? Opt for pea shoots or sprouts. It’s your sandwich. You do you.
Arguably the most important component of the sandwich, the tomato. In season, use a juicy heirloom (the uglier the better.) Not in season, reach for a beefsteak. You should always salt the tomato while assembling the sandwich, but this is even more important when the tomato is a bit meh.
Mayonnaise brings some need creaminess to a traditional BLT. It is still necessary for a BCBLT, but don’t feel the need to slather it on thick. You’ll get some fatty creaminess from the blue cheese.
Making a quickle of radishes and red onions not only adds a nice crunchy texture to the sandwich but brings a fresh vinegary note to each bite. Thinly slice a few radishes and a quarter of red onion. Toss in a small bowl with your favorite vinegar and a pinch of sugar. Let sit for 5-10 minutes.
Last but not least, the bread. The unsung hero of the BLT. It doesn’t even get a letter in the name, but can make or break the sandwich. Something too crunchy and chewy will make the ingredients swish out and be too hard to bite into. But something too soft with soak up the tomato juice and get soggy. Bagels are a fun option, or a sturdy thick-sliced white or sourdough bread.
A sandwich recipe seems a little silly, so you are on your own here. But remember, there isn’t much better than a well-balanced and well-constructed sandwich. So stop and think about your components before you make a sandwich.
Mussels & Corn in a Spicy Tomato Broth
Though this recipe is titled “Mussels & Corn in a Spicy Tomato Broth,” it might as well be called “Liquid Gold I’d Like to Dip Everything In Sight In.”
The broth has a wonderful sweet and spiciness from the corn kernels and the Calabrian chilis, along with some bright acid from the wine and tomatoes and meaty richness from the pancetta. Everything blends together and begs, nay yearns for some crusty bread to dip into to.
And don’t feel limited to just mussels here. You can use clams, shrimp, any firm white fish – just gently poach until cooked through. Or don’t even feel limited to seafood for that matter. This sauce makes an awesome eggs-in-purgatory base the next morning – if there are any leftovers.
This recipe does lend itself to late summer produce – corn and tomatoes. But if you have a craving during the winter months, frozen corn kernels will work just fine. Just skip the roasting step. Cherry tomatoes are generally available all year round, but a few whole canned tomatoes would work as well.
If you haven’t picked up a jar of the Divina Calabrian Chili peppers yet, do yourself a favor and run now and get one. The Calabria region of Italy produces some of Aperitivo’s favorite things (wink wink, ‘nduja) and these peppers lend unmatchable spiciness with a tiny hint of sweetness to anything you add them to.
Langhe Arneis is a perfect wine, both to use and drink with, this dish. The Northern Italian bottle has notes of ripe pears and limestone. Any dry and acidic white wine can work in this dish, but get something that you still want to drink after you use what you need to in the recipe.
Because you already get the gist that “crusty bread for dipping” is a non-negotiable for this dish, high-quality butter for the bread is a close second. Pull it out of the fridge before you start cooking. That way it will be soft and spreadable by the time dinner is served. Trust us. High quality, high fat, room temperature butter takes your bite from, “this is delicious,” to “this is so freaking delicious I don’t know what to do with myself.” And that just sounds more fun, right?
Mussels & Corn in a Spicy Tomato Broth
Ingredients
- 3 ears fresh corn on the cob
- 1 Tbsp EVOO
- ¼ pound thick-sliced pancetta – diced into small cubes (about ¼ in.)
- 1 small red onion – diced
- 2 garlic cloves – chopped
- 1 – 3 Divina Calabrian Chili peppers – coarsely chopped
- 2 cups assorted tomatoes – heirloom, cherry, grape, etc.
- 1 cup dry white wine – try the Langhe Arneis
- 24 mussels – scrubbed
- 2 Tbsp butter – plus more for bread
- 1 Tbsp chives – chopped
- Crusty bread – for dipping
Instructions
- Roast corn cobs in a dry cast iron pan over medium-high heat, rotating around until some kernels begin to get charred, about 8 minutes. Once cool enough to handle, slice the kernels off the cob and set aside.
- Wipe out the pan and return to medium-low heat. (You may need to keep the pan off the heat for a few minutes to cool down.)
- Add EVOO, cubed pancetta, and diced red onion and cook over medium-low heat until the fat starts to render and the onions become translucent about 5 minutes.
- Add the chopped garlic and Calabrian peppers and cook for 2 minutes.
- Add in the tomatoes, chopping larger ones and cook until they start to burst and release their juices, an additional 4 minutes.
- Deglaze the pan with wine, scraping up the bits that are stuck to the bottom of the pan with a wooden spoon.
- Before you add the mussels, discard any that won’t close. Gently add into the pan, along with two tablespoons of butter.
- Cover the pan and simmer until the mussels begin to open, about 5-7 minutes. Discard any mussels that don’t open. Pour corn kernels back into the pan and gently stir to combine.
- Serve out of the cast iron pan, or place a few mussels in a shallow bowl and spoon corn and broth over the top.Garnish with fresh chopped chives and serve with lots of crusty bread and butter.
Notes
*This recipe is very scalable, serving 2 – 4 as is. If you have more people, get more mussels. If you need to add more, bump up the wine by a half a cup. Or if you’d rather save the wine for drinking, add a half cup extra of water instead.
Tomato Ricotta Zucchini Rollatini
Late summer’s harvest can sometimes get a bit excessive. Having giant zucchinis and hundreds of juicy cherry tomatoes overflowing in bowls in your kitchen is a wonderful problem to have. But you still need to find a way to use the abundance of veggies before they pass their prime.
Combining sweet cherry tomatoes with fluffy ricotta cheese to make a rich and creamy sauce makes a delicious base for rolled zucchini slices.
If you have leftover Tomato Ricotta sauce, it is great tossed with pasta, spooned over roasted vegetables, or smeared cold over crusty bread.
Tomato Ricotta Zucchini Rollatini
Ingredients
Tomato Ricotta Sauce
- 1 pint cherry tomatoes
- ½ cup Parmigiano Reggiano freshly grated
- ½ cup ricotta cheese
- 2 garlic cloves
- ¼ cup extra-virgin olive oil
- 2 Tbsp fresh basil leaves
- salt and pepper to taste
Zucchini Rollatini
- 1 large zucchini or 2 small
- salt and peper
- 12 slices La Quercia Prosciutto thinly sliced
- 1 ball fresh mozzarella sliced into 12 pieces
- ¼ cup grated Parmigiano Reggiano plus more to finish
- Fresh basil leaves
- Cooking Spray
Instructions
- To make the sauce, process the tomatoes, cheeses, garlic, anchovy fillets, and olive oil in a food processor until smooth. Add the basil, and pulse until combined but with some green flecks, 7 to 8 times. Taste and add salt and pepper. Use right away for zucchini rollatini, or cover and refrigerate for up to one week.
- To make the rollatini, preheat a grill pan on medium-high heat. Using a mandoline, slice the zucchini lengthwise into thin strips until you have 12 full slices. Strips should be a little less than ¼ in. Season both sides of the zucchini slices.
- Spray grill pan with cooking spray. Grill zucchini slices 2 minutes on one side until slightly softened and grill marks appear. Gently flip over and grill for another 30 seconds. Remove from pan and set aside. Repeat with all zucchini slices.
- Preheat oven to 400℉. Spread 1/4 cup of the tomato ricotta sauce on the bottom of a 13 x 9-inch baking dish.
- On a cutting board, lay out a slice of zucchini. Take one slice of prosciutto and lay flat across zucchini. Place a piece of mozzarella on one side of the zucchini and roll up the slice. Place seam side down in the baking dish. Repeat until all 12 slices are complete.
- Spoon additional sauce on top of each zucchini rollatini and sprinkle on freshly grated Parmesan. Bake in the 400℉ oven for 15-20 minutes, until cheese is melted and the sauce is bubbling.
- Top with torn basil leaves, more grated Parmesan cheese, and serve.
Goat Cheese Butter
Rethink the cheese board by mixing together rich and creamy butter with tangy and bright goat cheese. Stirring in a few chopped herbs makes a delicious spread to smear on bread. Serve on a board with veggies, chips and some tinned fish, and you’ve got a beautiful and tasty platter.
At Aperitivo, we have access to some great goat cheese creameries. Use your favorite fresh chèvre for this recipe. It’s a great way to use a half-empty container, or stretch the cheese to feed a crowd.
Adjust the extra mix-in’s to match your season. During the summer, fresh herbs like basil or tarragon. In the winter, use items in your pantry like dried spices and honey.
Goat Cheese Butter
Ingredients
- 3-4 oz. fresh chèvre, at room temperature
- 2-3 tbsp softened butter
- 1 tbsp fresh basil leaves, chopped
- Salt and pepper
Instructions
- In a small bowl, mix together the chèvre, butter and chopped basil until combined.
- Season with salt and pepper to taste and serve with crusty bread.
Apricot Mostarda
Make your next cheese and charcuterie board extra special by making your own accoutrements. This apricot mostarda is sweet, tangy, and spicy and couldn’t be easier to make.
This will last about a month in the fridge. It is great smeared on a grilled cheese sandwich, poured over roasted pork, or alongside some creamy cheese.
Apricot Mostarda
Ingredients
- 1 tbsp olive oil
- ½ small red onion, finely diced
- ¼ tsp salt
- 1 tsp whole yellow mustard seeds
- ½ tsp Aleppo chili flakes (or red pepper flakes)
- 4 tbsp sugar
- 1/2 cup vinegar, white wine, champagne, apple cider, white
- 1 tsp Beaufor Dijon Mustard
- 2 cups dried apricots, chopped into quarters (about 1 larger container)
Instructions
- In a small saucepan set over medium heat, add the olive oil, diced red onion, and salt. Cook until the onion begins to soften and become translucent, about 3 minutes.
- Stir in the mustard seeds, pepper flakes, and cook for an additional minute. Pour in the vinegar and sugar, stirring to dissolve the sugar. Bring the mixture to a simmer and cook for 3 minutes, stirring often.
- Whisk in the dijon mustard and half of the chopped apricots. Bring back up to a simmer and cook until the apricots are plump and the mixture begins to thicken to a jam-like consistency, about 10 minutes.
- Once the mixture is thick, turn off the heat and add the remaining chopped apricots. Cool the mostarda to room temperature and store in an air-tight container in the refrigerator for up to one month.
Sweet and Spicy Prosciutto Chips
Thinly sliced prosciutto is a mainstay on any charcuterie board. But why not mix it up a bit?
La Quercia prosciutto slices get sprinkled with a flavorful spice mixture and become crispy and crunchy after being baked in the oven.
Harissa is a North African spice blend. If you can’t find a ground Harissa mix, you can use any chili powder blend.
These sweet and spicy prosciutto chips are an addicting snack great to crumble over salad and pasta, or to serve alongside olives and cheese.
Sweet and Spicy Prosciutto Chips
Ingredients
- 12 slices La Quercia Prosciutto
- 1 tbsp sugar
- 1 tsp Harissa powder
- ¼ tsp kosher salt
- 2 tsp EVOO
Instructions
- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- In a small bowl, mix together the sugar, Harissa, and salt until well combined.
- Lay the slices flat on the parchment, without overlapping. Brush each slice with a little EVOO and sprinkle the spice mixture over the top.
- Bake the prosciutto slices for 10-12 minutes until they begin to get crispy and caramelized. Bake for longer if the slices are thicker.
- Remove from the oven and transfer to a wire rack to cool. Enjoy right away, or store at room temperature for a few hours.
Spanish Migas with Prosciutto and Shallots
Many people may be familiar with the Tex-Mex version of migas – leftover corn tortillas that are fried, tossed with scrambled eggs and often served in tacos – but are less familiar with the Spanish version. While both are derived from the same concept, this Spanish version is a great snack to have on hand.
Spanish migas uses leftover, stale bread to fry with some aromatics. Using prosciutto makes this a bit hearty and adds some funky salty notes to the crunchy bread.
Keep a bowl of these around to sprinkle over tinned fish, stuff inside a chicken, add crunch to a salad, or pile on a bowl of noodles.
Spanish Migas with Prosciutto and Shallots
- 1 loaf stale artisan bread (our friends at Field & Fire make some delicious loaves)
- 1 tsp salt
- 4 Tbsp EVOO
- 1 large shallot, thinly sliced
- 12 slices La Quercia Prosciutto, (sliced a bit thicker than normal) chopped
- ¼ cup chopped fresh parsley
Remove the crust off the loaf of bread and dice the innards into small cubes and place in a large bowl. In a small bowl, combine the teaspoon of salt with a ¼ cup of water and stir to dissolve. Pour the salted water over the bread cubes and let sit overnight. (A few hours would work too if you are pressed for time.)
In a large saute pan set over medium-low heat, drizzle the EVOO in the pan and add the shallots. Cook until they start to get translucent, about 7 minutes, then add the chopped prosciutto. Stirring often, cook until the prosciutto starts to crisp up, then add the bread cubes and continue to cook. Once the bread crumbs become crispy and fried, remove from heat and add the chopped parsley.
While migas are best when eaten within a few hours of making, they will keep in an air-tight container in the fridge for a few days.
Napa Cabbage Salad with Marcona Almonds and Paški Sir
Have a head of Napa Cabbage from your CSA or farm share box? Not sure what to do with it? Make this salad!
The leaves of the cabbage get softened with some salt and tossed with a sweet and tangy dressing. It is fresh and bright, crunchy and sweet. A perfect salad to accompany a light dinner.
The cabbage doesn’t take too long to soften up – only about 5 minutes. So make sure you have everything else ready to go so you can plate and serve the salad before it gets too soggy.
Paški Sir is a Croatian sheep’s milk cheese that is salty, savory and tangy. It is delicious shaved over this salad, but feel free to use Parmesan or a Pecorino in its place.
This salad is super easy to scale up or down. A full head of Napa Cabbage should make 4 plated salads. But if you are making this for less people, use about 4-5 leaves per person.
Napa Cabbage Salad with Marcona Almonds and Paški Sir
Makes 4 servings
- ½ cup Marcona Almonds (about .25 pound container)
- ½ tsp lemon zest (or any citrus you have on hand)
- 1 head Napa Cabbage, tough outer leaves removed
- 1 tsp salt, plus more for seasoning dressing
- 2 Tbsp apple cider vinegar
- 2 tsp Italian Cherry Blossom Honey
- ½ tsp black pepper
- ½ cup parsley leaves, torn
- 1 Tbsp sliced chives
- 3 oz. Paški Sir, shaved, plus more because more cheese is always better
Preheat oven to 350°F. Shake the plastic container of Marconas to redistribute the oil. Spread out on a rimmed baking sheet and toast in the oven for 5 minutes until warmed and slightly golden brown. Remove from oven, sprinkle over the lemon zest and set aside to cool. Once cool enough to handle, roughly chop.
Remove the leaves from the cabbage core, tear off the tough white bottom, and tear into 3″– 4″ pieces. Add to a large bowl and sprinkle 1 teaspoon of salt over the leaves. Gently massage with your hands and set aside until ready to serve, about 5 minutes.
In a small bowl, whisk together the vinegar, honey and black pepper together. Sprinkle in a pinch of salt and drizzle over the cabbage. Add the chives, parsely, shaved Paški Sir and the chopped Marconas and toss together.
Transfer salad to a platter or individual plates. Sprinkle on more cheese, chopped Marconas, salt and pepper and serve.
Flora with Crispy Sunchokes, Pepper Jam & Pea Shoots
It isn’t hard to miss the large, elaborate and colorful cheese platters that have taken over any cheese lover’s Instagram feed. While they are jaw-droppingly beautiful, sometimes a one cheese plate can be just as inspiring. In a world of excess, occasionally it’s nice to keep things simple.
Goat cheese may be the springy-est cheese out there. It’s bright, fresh and reminds us there is life after winter. Capriole is one of the favorite goat’s milk creameries in the Aperitivo case. Their newest offering, Flora, is a delicate, bloomy rind chèvre round that is pleasantly grassy and creamy. It is a perfect size for a one cheese plate for a few people to share, or just one hungry person to enjoy.
These fried sunchokes chips are a delightfully crisp and subtlety spring garnish. Paired with pepper jam and pea shoots, the freshness of the Flora shines through. Have a glass of rosè alongside and enjoy life’s simple pleasures.
Flora with Crispy Sunchokes, Pepper Jam and Pea Shoots
- 1-2 medium-sized sunchokes, scrubbed
- ½ cup EVOO
- 1 wheel Capriole Flora
- 1 tablespoon Wildly Delicious Red Pepper Jelly
- A handful of pea shoots
- EVOO to drizzle
- Crunchy Salt
- Baguette or crackers
Using a mandolin, slice the sunchokes into thin rounds, then again into ¼ inch strips. Keep strips in a bowl of cold water to prevent oxidation.
Heat ½ cup of olive oil over medium-low heat in a heavy bottom pot. Drain the sunchoke strips and dry thoroughly on a paper towel. Add sunchoke strips and fry gently for 10-15 minutes, stirring often. The strips are ready when they start to brown on the edges and curl up. Remove from pot with a slotted spoon and keep on a paper towel-lined plate. Sprinkle with salt.
On a serving board, scatter pea shoots and top with the wheel of Flora. Spoon the red pepper jam over the top of the cheese and top with the sunchoke chips. Finish with a light drizzle of olive oil and crunchy salt.
Enjoy with toasted baguette or crackers.
Cheesy Bacon Potato Nests
Potatoes…yum.
Bacon…yes, please.
Cheese… hell yeah.
These cheesy potato nests are a yummy riff on a French Reblochon Tartiflette – a rich gratin dish from the Savoie region of France. The dish is made with sliced potatoes, onions, lardons, a big glug of white wine, and then topped with an entire wheel of Reblochon cheese before it is baked in the oven.
The name “Reblochon” comes from way back in history when farmers would get taxed on the amount of milk their herds would produce. They would wait until the tax collectors had counted their yield, then go back and milk their cows again. The second milking was much richer and creamier and made cheese which was equally as rich and creamy. True raw Reblochon from France isn’t available in the United States, but there are US creameries making washed-rind cow’s milk cheese in a very similar style.
Sawtooth from Cascadia Creamery was tasting particularly amazing when this batch of potato nests were made, but any soft washed-rind cheese would work in this recipe – Oma, Taleggio, Mont. St. Francis, Muenster, or Raclette. The pungentness of the cheese does reduce a bit in the recipe, so don’t worry too much if the wedge you picked up is a real stinker. Using the entire wedge (rind included!!) adds a funkiness that makes these potatoes addicting.
Traditionally, a Reblochon Tartiflette would use a white wine from the Savoie region. Essay Chenin Blanc is a great (non-French) option to use in this recipe and to drink alongside. No matter what you get, use something you would enjoy drinking also. The recipe only calls for less than a glass, so get something you like to drink.
These cheesy bacon potato nests are a great side to serve at brunch, at a spring holiday meal or just alongside a light green salad. Let them cool a bit in the pan before you start to remove them, so they have a better chance of holding together on a plate.
Cheesy Bacon Potato Nests
Makes 12 muffin-sized nests
- 1 small onion
- 7 oz slab bacon
- 1 bay leaf
- 3 ½ oz. dry white wine
- 1 pound waxy potatoes (ex. Red Bliss, Fingerlings or New Potatoes)
- 9 oz. washed rind cheese (.6 pound wedge)
- Salt and black pepper
- Pan spray
Preheat oven to 350°F and spray a standard muffin tin with pan spray.
Peel and dice the onion into small pieces. Slice the bacon in lardons. Add onions, bacon and bay leaf into a skillet over medium heat and cook until the bacon is beginning to crisp and the onions are tender, 8-10 minutes.
Pour in the wine and cook until almost all the liquid is evaporated, around 3-5 additional minutes.
Using the julienne blade on a mandoline (or carefully by hand,) slice the potatoes into matchsticks. Stir into the onion, bacon and wine mixture and remove from heat.
Cut the cheese into bite-sized pieces and gently stir into the potato mixture. Evenly portion into the muffin tins and place in preheated oven for 15-20 minutes until bubbly and golden brown.
Let cool slightly in the pan and serve warm.
