Saturday, April 23, 2011

Proscuitto Sandwiches

Welcome back to blogging! Life + work = crazy = Lauren really missing sleep = no blogging. That pretty much sums up what's been going on. A couple of weeks ago (or is it a few weeks now??) I made a bunch of food for my church's prom. Yup, my church has prom and yes, I dressed up. :-) There were about 35-40 people or so there, so I got to cook in my church's industrial kitchen...I must have one of these...and it seemed to be a success!

1/2 cup water
1/8 cup cider vinegar
2 tablespoons brown sugar
1/2 cup small onion, sliced very thinly
Italian bread, sliced about 1/2 inch thick
Olive oil for brushing
1 large apple, thinly sliced
6 ounces Gouda, thinly sliced
Dijon mustard
1/2 pound prosciutto, thinly sliced

In small saucepan, bring water, cider vinegar, brown sugar, and onion to a boil. Cook for about three minutes. Let sit in the liquid and return to room temperature.

Lightly brush the sliced bread rounds with olive oil and toast in the oven until lightly browned.

To assemble the sandwiches, spread a small amount of mustard, top with slice of gouda, apple, and some onions. Wrap with the prosciutto.

Hint: After slicing the apple, let sit in lemon water to prevent browning. This is good especially if you're making these ahead!

Sunday, April 3, 2011


Something about weekends makes me want to make bigger breakfasts. Maybe it's the fact that I actually have more time in the morning to make something rather than just grabbing the closest bagel.

1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup buttermilk * If you don't have buttermilk, use regular milk and add 1 teaspoon of lemon juice or vinegar to the milk. Let stand for about ten minutes before using.

Combing all the ingredients and mix until smooth. In a large saute pan, spray with cooking spray and heat under medium heat. Pour the about two tablespoons of batter into the pan. I always like to add a little cinnamon to them at this point. More flavor! Serve when golden brown on each side.