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    from "Bravo's Top Chef"

    A recipe from Season 2 Top Chef contestant Betty Fraser.

    Makes 5 servings

    10 slices sourdough bread, sliced
    3 tablespoons extra virgin olive oil
    1 large red onion, thinly sliced
    1 stick unsalted butter
    1 pint grape tomatoes
    1 tablespoon balsamic vinegar
    Salt and pepper, to taste
    3 large portobello mushroom caps, sliced
    1/4 cup white wine
    5 thyme sprigs
    1 1/4 cups grated Provolone cheese
    1 1/4 cups grated Monterey jack cheese

    3 red bell peppers
    1/4 cup olive oil
    1 carrot, finely chopped
    1 stalk celery, finely chopped
    1 large red onion, finely chopped
    1 40-ounce can of tomatoes in juice
    1/2 cup basil leaves, chopped
    2 tablespoons balsamic vinegar
    2 cups heavy cream

    Print recipe

    For the Sandwiches
    1. Preheat oven to 350°F
    2. In a medium skillet, combine 2 tablespoons olive oil and red onion. Cook over medium heat until onions are beginning to soften. Season with salt and pepper and transfer to a roasting dish.
    3. In the same skillet, combine tomatoes and balsamic vinegar. Cook over medium heat until the tomatoes are beginning to soften. Transfer to roasting dish with onions.
    4. In a medium bowl, gently toss Portobello mushrooms with 1 tablespoon olive oil. Transfer to roasting dish with other ingredients. Add white wine.
    5. Place roasting dish in oven and bake for 20-30 minutes. Remove from oven and let mixture cool to room temperature.
    6. In a small saucepan, combine butter and thyme springs. Cook over low heat until butter is melted. Remove from heat and discard thyme.
    7. Brush one side of each slice of bread with butter. Place slices buttered side down on a clean surface. Top half of the slices with 1/4 cup provolone cheese and 1/4 cup Monterey jack cheese. Top cheese with mushroom mixture, dividing evenly between the slices. Top with remaining bread slices.
    8. Heat a griddle (or frying pan) to medium high heat. Place sandwiches on griddle to brown. Flip after 2 minutes to brown other side and cook until golden brown and cheese is melted.
    To serve: Cut in half and serve with a cup of soup.
    For the Soup
    1. Roast bell peppers over a gas flame (or under a broiler), tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes.
    2. Remove from bowl and remove skin, seeds and stems.
    3. In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil and balsamic vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.
    4. Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency.
    5. Add heavy cream and mix until well combined.
    6. Serve warm.

    Product nutrition and information
     Quantity Ingredients Est.Price
      FreshDirect Frozen Sliced Sourdough Pullman Loaf - $4.49/ea
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
      Grape Tomatoes - $1.99/pkg
     Farm Fresh, Pint
      Portabella Mushrooms, Large - $4.99/lb
     Farm Fresh, Lg
      Chateau Lafayette Reneau Seyval-Chardonnay - $7.99/ea plus tax Save! Just $7.19 each when you buy 12 or more.
      Thyme - $1.49/ea
     Farm Fresh
    Aged Provolone - $13.99/lb
    FreshDirect Monterey Jack - $6.99/lb
      Red Greenhouse Bell Pepper - $2.49/lb
     Farm Fresh, Med
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
      Celery, Medium - $2.99/ea Save! 2 for $5.00
     Farm Fresh, Med
      Muir Glen Organic Whole Peeled Tomatoes - $2.69/ea
      Gotham Greens Local Basil - $3.99/ea
     1oz, Local
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      Monari Green Label Balsamic Vinegar - $4.99/ea
      Morton's Regular Salt - $0.99/ea
      Gefen Ground Black Pepper - $1.59/ea
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