Torta Rustica and Tax Day Anniversary

It was today, 23 years ago that I met my future husband.  23 years ago I stood in his sister's family room enjoying a wonderful business luncheon they were hosting.  So much has happened in 23 years, I am in amazement at what we have been through (and I'm not just referring to my ever changing hair color either) and so thankful for all the blessings that we have experienced together.

Check out this stylish couple!
circa 1993, The Ritz Carlton Resort, Rancho Mirage, California

On that fateful day, they prepared an incredible menu of Torta Rustica, Arnold Palmer drinks and warm chocolate chip cookies.

Through the years, we have appreciated various deli styles of this Italian classic on our "meeting" anniversary. We decided this year we are going to try and create our own homemade version.  This weekend is forecasting another "Spring blizzard", so it's a good opportunity to stay home and enjoy old memories and new recipes.

Torta Rustica
Adapted from Better Homes and Gardens

1 (14 ounce) can artichoke hearts, drained and coarsely chopped
2/3 cup roasted red sweet peppers, drained and cut into thin strips
1 Tbl. olive oil
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1/2 tsp. salt
1 (15 ounce) carton ricotta cheese
1 eggs, lightly beaten
1/4 tsp. ground black pepper
1/2 cup refrigerated basil pesto or classic pesto sauce
3/4 cup shredded fontina or gruyere cheese
1/2 cup Parmesan cheese
3 Tbl. all-purpose flour
4 ounces thinly sliced salami and/or pepperoni, cut into thin strips
1 Tbl. water
1 pkg. (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed (2 sheets)

Place drained artichoke hearts and roasted red peppers on paper towels;  set aside to drain while preparing filling.

For filling, in a large skillet heat oil over medium-high heat.  Add onion;  cook and stir about 3 minutes or until tender.  Stir in garlic; cook about 1 minute or until fragrant.  Add spinach; cook for 2 to 3 minutes more or until liquid is evaporated.  Sprinkle with 1/4 teaspoon of the salt.  Transfer to a colander.  When spinach is cool enough to handle, use your hands to squeeze out as much liquid as possible.  Transfer spinach mixture to a medium bowl.  Stir in ricotta, 1/4 cup of the Parmesan cheese, one of the eggs, the remaining 1/4 teaspoon salt and the black pepper.  Set aside.

Preheat oven to 375 degrees. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square.  Press the pastry into the bottom and up the sides of a 9-inch springform pan, leaving the excess pastry draped over the sides of the pan.  Brush the pastry sheet with other egg beaten with water.

Spread pesto sauce over bottom crust in pan.  Spread ricotta mixture over pesto.  In a small bowl combine fontina cheese, the remaining 1/4 cup Parmesan cheese and the flour.  Sprinkle half of the fontina mixture over ricotta mixture.  Top with layers of salami/pepperoni, roasted peppers, and artichoke hearts.  Sprinkle the remaining fontina mixture over artichokes.

Unfold the remaining pastry sheet on a lightly floured surface.  Roll the remaining pastry sheet into a 10-inch square.  Place the pastry sheet over the filling.  Trim off any excess pastry and discard or save for another use.  Fold the edge of the top pastry over the bottom pastry and press to seal.  Brush the pastry with the egg mixture.

Place the springform pan on a foil lined shallow-sided baking sheet.

Bake for 45 minutes or until the pastry is golden brown.  Let the torta cool in the pan on a wire rack for 30 minutes.  Remove torta from pan, set on serving platter and let stand at room temperature for 30 minutes before serving.

** We enjoyed our Torta Rustica with a mixed green salad, honey mustard vinaigrette with toasted pine nuts, Pinot Noir (and warm chocolate chip cookies of course) Cheers!  

One Year Ago: Cambozola Platter
Two Years Ago: Carrot Cupcakes

The Finale!!

Bistro Sandwich and Best Day Ever

One of our favorite parts of road trips are the parking picnics.  This past week during our road trip to, from and around Oregon, we had a great time packing up the car with all the necessities for car picnics and road trip snacks, loaded and ready to go.

During one of our days in Oregon, we had an afternoon rafting trip with Ouzel Outfitters planned on the McKenzie River, in Blue River. Before the rafting, we stopped at Paradise Campground where we were scheduled to launch and enjoyed a beautiful, sunny picnic by the river.  Best day ever!!

The perfect picnic!!

Couldn't ask for a more beautiful setting...the McKenzie River.

Someone REALLY liked their picnic!

Our new favorite salsa made in Bend, OR.
Must find this in Colorado.

Ready for a great day of rafting.

Before our Oregon adventure, I tried out a new weekend lunch sandwich at our house.  I think it's safe to say, this is our new ultimate sandwich for our "staycation" weekends.  It is so easy to make, luscious flavor and perfect any time of year to enjoy.

I made it with my mom's potato salad recipe and a nice cold glass of Arnold Palmer (ice tea/lemonade combo.)  I see this in tomorrow's future....errands, shopping, farmer's market, laundry, bistro sandwich, big nap!!

Our new weekend Bistro lunch.

Bistro Sandwich

1 loaf, rustic baguette
8 slices (1 package) prosciutto
4 slices Swiss cheese
butter
fig jam
olive oil
salt
pepper

Line a cookie sheet with foil or parchment paper.  Preheat oven to broil setting.

Cut baguette (crosswise) into 4 equal pieces.  Cut those pieces into halves (so you have a top and bottom piece.

Lay bread on cookie sheet.  On bottom portion bread, spread a layer of butter, then layer of fig jam. Place 2 slices of prosciutto on each bottom.  Add 1 slice of Swiss cheese on top of prosciutto. Drizzle a little olive oil on the cut top piece of bread and a little on the cheese.  Sprinkle a little salt and pepper on both breads.

Place cookie sheet under broil for about 1 to 1-1/2 minutes.  * Keep an eye on them, as they broil really fast.  Take out of oven and put top piece of bread on lower piece, while the cheese is still hot. Enjoy!!

The Hobbit's Famous French Sandwich

A few years ago, I was fortunate to first have this "sandwich" at a company event and experience  The Hobbit Restaurant in Orange County, California.

ACT I Begins in the wine cellar

All guests are invited into the wine cellar to begin the evening. You are handed the evening’s menu and a flute of Hobbit Champagne, which is truly amazing. Hot and cold hors d’oeuvres are placed throughout the cellar for you to enjoy while selecting your wine for dinner. (This is where I ever so enjoyed their French Sandwich)

ACT II Guests are invited upstairs to their own table.

Act II includes a shellfish or fish course, followed by a fowl or light meat, and then a salad course. You are then invited to enjoy “intermission” – take a walk, relax on the patios or visit the kitchen to speak with the chefs (Of course, I loved visiting the chefs in their kitchen, while they prepared dinners).

ACT III A return to the table

Ten to fifteen minutes later you are invited to return to your reset table for Act III. A flavorful sorbet is next as a palate-cleanser. The main entrée is served complete with accompanying vegetables. Dessert arrives next, always available with an after dinner list of coffee drinks, liqueurs and fine cognacs.

I had been wanting to recreate this for years, but was just too intimidated.  I am so glad I did because it brought back wonderful memories of The Hobbit experience and was actually very easy to make.

Before our fall frost hit, I made this for lunch and we enjoyed it out on our patio one sunny weekend. This sandwich makes a wonderful lunch for guests or equally great to cut it up in small diamond shapes and serve as an appetizer for your upcoming holiday events.

The Hobbit's Famous French Sandwich

Adapted from The Hobbit Restaurant

1 package puff pastry dough (Pepperidge Farm)

Dijon Mustard

1/2 lb., Monterrey Jack shredded cheese (or Swiss cheese)

4 ounces, deli Salami or Ham slices

(1) egg

Preheat oven to 400 degrees.

Thaw pastry by leaving it out at room temperature for about 20 minutes.

Cover baking sheet with parchment paper.

Roll out thawed puff pastry sheet.
Spread mustard over pastry, leaving about 1/2" border around edges.

Add ham or salami slices on top of the mustard.

Cover with shredded monterey jack or swiss cheese.

Cover with second sheet of pastry and seal the edges.
Brush with egg wash (1 egg beaten with 1 Tbl. water)
Score top of pastry lightly with a sharp knife, careful not to
pierce the to layer.

Bake at 400 degrees for about 20 minutes,
or until golden brown.
Once baked, serve warm.

The Masters Pimento Cheese Sandwich

Today Bubba Watson took home his second green blazer after winning this afternoon's annual Masters tournament.

I caught bits and pieces of the tournament as I have been non-stop in the kitchen all day producing countless sweets for outgoing care packages tomorrow.  My poor oven has worked well into overtime today.

Cute gift idea - the girls made a movie "bouquet"
for their friend's birthday.
Movie passes, popcorn and lots of goodies.

However, there were others in our family that just could not find the drive to do anything...but nap!!  It was a cold, snowy and dreary day which definitely lended itself for a good snooze (especially after the girls pulled an all nighter sleepover at a friends).

I kept to my promise and produced the famous Masters Pimento Cheese Sandwhich for my husband.  

It was awesome!!

Pimento Cheese

Courtesy of Plain Chicken

1/4 cup cream cheese, room temperature

1/2 cup mayonnaise

1/2 cup sour cream

1/4 tsp garlic salt

2 cups shredded sharp cheddar cheese

1/2 cup shredded Parmesan cheese

1/2 cup diced pimentos

Whip cream cheese until smooth.  Add in mayonnaise, sour cream, and garlic salt.  Whip until smooth.  Stir in remaining ingredients.  Cover and refrigerate 30 minutes, or until ready to serve.

I turned my Pimento Cheese into a dip for crackers. - Even better!!!