Butternut & Mushroom Tartine

tar·tine

  [tahr-teen; Fr. tar-teen]

noun 

a fancy French open-faced sandwich topped with spreadable ingredients.

While I was in San Francisco last month we ate lunch at a french bakery called La Boulange. It was extraordinary! I had their special for the day....a butternut and mushroom tartine. A tartine is a french open faced sandwich or a "fancy" french sandwich like the dictionary says. It's really quite simple actually. I knew I had to make it when I got home with a few of my own twists.

Mary Banducci photographed and helped me cook during a very unusual photo session day. Don't ask me why I decided to cook, photograph, watch four kids under the age of 2 , and have my friends over for pedis all at the same time. Despite the chaos, this magical lunch prevailed! 

Ingredients

1 butternut squash

4 tbs fresh sage

2 cups fresh chanterelle or brown button mushrooms

1/2 cup olive oil

2 tsp dried thyme

3 cloves fresh garlic

whole nutmeg

pinch of salt

loaf of french bread

Directions

Heat oven to 400*

Slice your butternut in half, de-seed it, and then peel the skin with a vegetable peeler or knife. Dice the flesh into small half inch cubes. Place in roasting pan.

Lightly rinse or brush mushrooms and slice into quarters. Place in roasting pan.

Mince fresh garlic and add to roasting pan.

Sprinkle squash mushroom mixture with salt, freshly grated nutmeg, and dried thyme. Sprinkle with olive oil. Toss the mixture with your hands to coat. 

Roast in oven for 15-20 minutes. You want the squash to still be firm not mushy. 

Chiffande the thyme leaves and begin to heat olive oil in a saute pan.

Remove from oven and cool slightly while you toast slices of french bread.

Sprinkle the fresh sage into the oil and flash fry it for about 30 seconds. Remove with slotted spoon or fork.

Top your bread with the squash and mushroom mixture. Garnish with friend sage. 

Bon Appetit!

All images by Mary Banducci Photography

Steak Gorgonzola Paninis

I had left over Fig & Gorgonzola spread from La Lune's event last week. I thought I should try to make another recipe with the decadent gorgonzola. So here it is: Steak Gorgonzola Paninis with fresh Heirloom tomato and basil from my garden, drizzled in a balsamic reduction! It's salty, sweet, tangy, and rich! Enjoy!

Ingredients

Two 6-8 ounce Steaks

4 slices Crusty Bread or Artisan Bread

(I used this recipe.)

4 slices Tomato

6-8 leaves of Basil

1-2 TBS Olive Oil

Balsamic Reduction or Balsamic Vinegar

1/4 cup Gorgonzola Crumbles

4 ounces Cream Cheese

1-2 TBS Milk or Half & Half

Directions

Gorgonzola Spread
In a food processor (or by hand) blend the gorgonzola, cream cheese, and milk or half & half. Set aside. This is your spread for the slices of bread.

Grill or Saute your steak.

Drizzle pan with Olive Oil. Warm your slices of bread up in the pan.

Allow your steak to cool for about 5-8 minutes then slice it to retain the juices in the meat.

Spread you warm bread with the Gorgonzola spread. Add slices of steak. Add top slice of bread and saute in pan for 4-5 minutes each side until bread is a golden brown. If you'd like a "flatter" panini you can weight down the sandwich with another pan or with a brick covering in foil. Or if you have a panini press, this would be even better!

After the panini is golden brown, remove the top slice of bread and add sliced tomato and shredded basil. Replace top slice of bread and drizzle with a balsamic reduction.

This meal pairs well with a rich glass of Red Wine!

Enjoy!