I knew it. I just KNEW this was going to happen.
Continuing to advance in this competition I knew there would be some point I would have to cook or do something non-baking related. Lo and behold, I made it to the next round (thank you... seriously, from the bottom of my heart).
As I read carefully through the prompt, there was a sinking feeling that came over the pit of my stomach...
Challenge #6: Road Trip!
For this challenge, you're tasked with creating a delicious meal that will travel well and still look great. From picnics and school lunches to bento boxes, or any other meal on the go, you need to whip up a entree, side, drink, and dessert to enjoy after hitting the road.
An entree, side, drink, and dessert??? Dessert was a piece of cake (hehe) but an entree? A side?? A DRINK?!? This being primarily a dessert blog you can imagine the whirlwind that was going on in my mind.
Thankfully, I have a great resource to turn to when it comes to food. I've mentioned before that I work with an extremely talented chef, named Kelly, who is a restaurant consultant. When I told him my dilemma, his genius brought me a simple and easy yet delicious solution that even a cooking-phobic like me could execute.
The entree would be a sandwich.
The side would be some quick pickles.
Goat Cheese and Roasted Pepper Panini
Makes 4 Panini.
5 1/2 Ounces Goat Cheese (Softened at Room Temp)
3 Green Onions (Trimmed, Half of the Green Tops, Finely Chopped)
1 Tablespoon Italian Parsley (Chopped)
1 Tablespoon Basil (Chopped)
1 Garlic Clove (Small, Peeled and Finely Chopped)
Salt and Freshly Ground Black Pepper
2 Red Bell Peppers (Ripe)
2 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons Lemon Juice
2 Tablespoons Capers
Small Pinch Hot Red Pepper Flakes
4 Michette or Round rolls
Up above is the original recipe. Having forgotten to purchase some of the ingredients like basil and red pepper flakes I figured maybe I could wing some of the parts.
As much as I don't frequent cooking, one thing I really do appreciate about the art of cooking is the ability to wing it. With baking, you can't really do that. If you run out of sugar in the middle of making Swiss Meringue Buttercream it's not as simple as leaving it out and substituting with Honey or Brown Sugar. There's a chemistry behind all of the ingredients and you REALLY gotta know what you're doing.
Goat Cheese Mixture:
Put softened Goat Cheese, Green Onion, Garlic, Italian Parsley, Salt, and Pepper into a bowl and mix together well.
A quick trick on peeling Garlic:
Smash the unpeeled garlic with the side of a knife. Super easy!
Refrigerate for several hours and bring to room temp before serving.
Roasted Bell Peppers:
I decided to get one Red, one Yellow, and one Orange Peppers.
Take the Bell Peppers and roast until the skins are blackened. If you don't have an open flame you can use the broiler.
Put into a bowl and cover so that it steams the Pepper.
After 15 minutes peel the skins off as best as you can.
Cut the tops off and take out the seeds then cut the Pepper into strips.
Add the Extra-Virgin Olive Oil, Lemon Juice, Capers, Red Pepper Flakes, and Capers and gently toss together.
Building the Sandwich:
I added Wild Arugula.
For the bread I used Ciabatta.
For the wrapping I used parchment paper.
Tape together with masking tape. Regular scotch tape won't really work.
Repeat to create a cover.
Italian-Style Garden Pickles
Makes about 8 Cups
(I did about half this recipe)
I used Green Beans, Yellow Chiles, and Jalapenos.
Rosemary & Oregano.
Mix together in a bowl.
In a pot add White Wine Vinegar, Water, Sugar, Salt, Black Peppercorns, Fennel Seeds, and Bay Leaves (I think it was supposed to be dried ones, oh well).
Bring to a boil then down to a simmer for 3 minutes.
Pour over the vegetables and herbs.
Bring to room temp and store in the fridge up to a month.
This is edible within the first few hours of chilling, but flavor improves over time.
We had these awesome Le Parfait jars at our office so I used them.
Drinks
I had some amazing Ginger Ale. Kelly had an idea to spice up the drink by adding some sort of fruit juice to it. It ended up being pears.
Since I didn't have a juicer I decided to puree it.
Push through a fine sieve.
It turned out fine but as soon as it was pureed it started turning brown! Next time, add lemon juice before pureeing!
Dessert
I had some chocolate puff pastry left over from the last pizza challenge so I decided to make Chocolate Palmiers.
No need to reinvent the wheel when you don't have to.
(Try to make the folds as wide as possible.
This was too short so they came undone in the oven.)
Chill it in the freezer for about 20 minutes so it's easier to cut.
Sprinkle with sugar.
Bake at 425 degrees for 6 minutes then flip them over.
Bake for another 6 minutes or until the center is baked.
To add something extra I dipped them in chocolate.
I had to work on Saturday so I packed everything up and took it to work.
Our office is small and filled with lots of different kitchen supplies. The conference table is a kitchen table with a wooden block as the top. My desk is a stainless steel counter top, too. It's fun working with a chef.
The Pear puree turned really brown but it tasted really good with the Ginger Ale. It mellowed out the intense Ginger.
I must say... it wasn't as horrifying as I had imagined. A special thanks to Kelly: Thanks for your help in planning... and eating!
Could you photos get any more beautiful? I think not. I loved the scared face! You have my vote.
ReplyDeleteI love this! This would definitely travel well and taste delicious. I love veggie type sandwiches and usually incorporate avacado (WHICH DOES NOT TRAVEL WELL)- but your choices were wonderful and so full of flavor. You have my vote!
ReplyDeletewell done (good job overcoming your fears!) and cutely packed (I like how you wrapped the sanwiches)
ReplyDeleteJust fabulous! Love it. You're a fine cook. Voted (=
ReplyDeletethink it all looks crazy delicious. Good job - you had nothing to be nervous about.
ReplyDeleteOh you tease...you are a better cook than almost anyone. GREG
ReplyDelete....so do you deliver? ;D great job, nadia!
ReplyDeleteyou make a mean looking sandwich! the whole lunch looks delicious! well done!
ReplyDeleteLeila @ My Barbarian Table
I enjoyed reading this post so much! :) It reminds me of the way I love to cook :)
ReplyDeleteYou've got my vote! Good luck! :)
Very nice pictures! You got my vote :) Good luck!
ReplyDeleteSoo impressed with everything you made! Lovely pictures too, btw. :)
ReplyDeleteI love that you used recipes that are published to inspire you, also I love palmiers! LOVE THEM, you've got my vote.
ReplyDeleteYour photos are spectacular. Excellent post!
ReplyDeleteA vote for you.
-Lisa.
Beautiful Sandy and I actually really appreciated the paper wrap tutorial - Cheers!
ReplyDeleteLooks like you CAN cook! Great job!
ReplyDeleteHow flippin' adorable are you??? Love everything here. Great job!
ReplyDeleteI absolutely love your photography style. All of the process photos are fabulous!! Just voted!
ReplyDeleteLooks delicious!!
ReplyDeleteAwesome job!! Especially since you're not used to non-baking cooking :) I'm sure this added some fun to your work day! Good luck :) :)
ReplyDeleteSues
I'm pretty sure that photograph of the pepper on the stove could win some kind of award. I mean, really. Wow! That should be in a frame!!
ReplyDeleteyou did great! so creative. Good luck.
ReplyDeleteAmazing. Your menu and photographs are beyond stunning and I love the way you put your collages together. Voting for you for sure :)
ReplyDeleteYou guys are so great. Thank you so much for all of your wonderful comments! I appreciate so much what everyone has to say. =D
ReplyDeleteIt looks great! that last picture, wow, looks so delicious
ReplyDeleteWow this is good food especially the lovely pickles...
ReplyDeleteNobody would say you had a scare of preparing desserts...Real fun cooking
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