sourdough bread – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.29 Turnip and Potato Soup with Smoky Cheese Toasts https://www.ovenloveblog.com/turnip-and-potato-soup-with-smoky-cheese-toasts/ Mon, 19 Mar 2012 16:49:00 +0000 http://www.ovenloveblog.com/turnip-and-potato-soup-with-smoky-cheese-toasts/

 

We are experiencing a crazy March heat wave down here. I am not ready for summer.
I mean, come on.. I’m not done making soup yet!
We got a big bunch of turnips last week from our farmer. At that time, it wasn’t 85 degrees, so this was the perfect lunch. I used my typical method for making smooth vegetable soups- saute some onion, add the veggies with broth and any seasonings, simmer until the veggies are tender and then puree with a stick blender. Works every time.
The soup is simple in flavor- make sure you season it well with salt and pepper or it could turn out quite bland. I made the cheese toasts on a whim- the smoky taste goes great with the simple soup.
I hope you get to try this out before it’s too hot! Or just bookmark it for next year.. it seems weird to eat turnip soup with a tank top on.
Turnip and Potato Soup
 

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Author:
Recipe type: Soup
Serves: 4

Ingredients
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 medium/large turnips, peeled and cubed
  • 3 medium/large russet potatoes, peeled and cubed
  • 3 cloves of garlic, minced or crushed
  • a few sprigs fresh thyme
  • a few sprigs fresh rosemary
  • 5 cups chicken stock
  • salt and pepper to taste

Instructions
  1. In a stockpot or dutch oven, heat olive oil over medium heat. Add onion and cook until softened, 3-5 minutes. Add garlic and cook, 1-2 minutes. Add turnips, potatoes, thyme, rosemary (tie them together with twine if you want the removal to be easier) and stock and bring to a boil. Turn the heat down and simmer until vegetables are tender, 20-30 minutes. Remove the thyme and rosemary stalks. Turn off the heat and blend with a stick blender until smooth. Season well with salt and pepper and serve warm.

 

Smoky Cheese Toasts
 

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Recipe type: Side Dish
Serves: 2

Ingredients
  • 2 slices sourdough bread
  • 2 tablespoons butter, softened
  • ½ cup gruyere cheese, shredded
  • ½ teaspoon smoked paprika
  • salt and pepper to taste

Instructions
  1. Turn the broiler on high. Mix butter, cheese, paprika, salt and pepper together in a small bowl. Spread the butter mixture onto the bread. Broil for 2-4 minutes, watching carefully so they don’t burn. Serve warm.

]]> Guest Post: Tomato Pesto & Mozzarella Melts https://www.ovenloveblog.com/guest-post-tomato-pesto-mozzarella-melts/ https://www.ovenloveblog.com/guest-post-tomato-pesto-mozzarella-melts/#comments Tue, 31 Jan 2012 12:00:00 +0000 http://www.ovenloveblog.com/guest-post-tomato-pesto-mozzarella-melts/ Hey there, “Oven Love” readers! My name is Tina, from My Life as a Mrs! Natalie and I met in Atlanta last year at the BlogHer Food conference (Photo Here)… & we hit it off immediately! It’s hard to NOT hit it off with Natalie – she is super sweet, bubbly, and an absolutely gorgeous person inside and out! 🙂
Anyhow, since Natalie is adjusting to having sweet little Lucy around, I am here to give you all a little something tasty!!

Tomato, Pesto, and Mozzarella Melts:

Yes, they are as amazing as they sound (& look).

It’s basically a grown up grilled cheese – Caprese with Pesto Style! And man is it GOOD (and EASY!)

We are talking 6 ingredients (most of which you can buy at any major grocery store):

  • Sour Dough Bread
  • Butter
  • Tomatoes
  • Fresh Mozzarella
  • Pesto (I like to make big batches and then freeze individual portions – but you can find pesto at the grocery store too!)
  • Balsamic Reduction (You can buy this at the store – or you can boil down regular balsamic vinegar in a saucepan until it reduces and gets thick and syrupy)

8 minutes on a griddle and BAM – Dinner. is. served.

Gotta love a fast and easy dinner: Great for weeknight meals -OR- for the new mom 😉

Natalie: I wish I was there to make these for you! Congrats on your beautiful little girl! Soak it up, girl! xoxo

Oven Love Readers: Thanks for letting me share some grub with ya’ll! God Bless! Don’t forget to stop on by my blog & say hi! 🙂

Same Ingredient Recipes ya’ll may be interested in:

 
Tomato Pesto & Mozzarella Melts
 

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Author:
Recipe type: Sandwich
Serves: 4

Ingredients
  • 8 slices sour dough bread
  • 4 tablespoons pesto
  • 2 whole tomatoes, thinly sliced
  • 8 ounces fresh mozzarella, thinly sliced
  • 4 tablespoons butter
  • Balsamic Reduction, for topping

Instructions
  1. Build 4 sandwiches (Bread, 1 tablespoon pesto, a few slices of mozzarella cheese, a few slices of tomato, and lastly another slice of bread).
  2. Add 1 tablespoon butter to a hot skillet and melt over medium high heat. Once the butter is nice and hot, carefully add 2 of the prepared “sandwiches” leaving a few inches between them. Place a piece of foil over them and then top with a heavy bottomed skillet (I used a cast iron), allowing the weight to press it down.
  3. Heat for 4-5 minutes (until bottom is crisp and golden), then remove the heavy skillet, lift sandwich with spatula and add 1 more tablespoon butter. Carefully flip the sandwiches (uncooked side down) and then top again with the foil/heavy skillet. Heat for another 3-4 minutes until remaining side is golden and cheese is melted. Remove from skillet and allow to cool for 2 minutes. Repeat with remaining sanwiches!
  4. Slice on a diagonal and drizzle with balsamic reduction. Serve hot!
  5. Note: You could use a panini press if you have one!

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