Ciabatta Goodness

Can you pronounce ciabatta?

It’s a tricky one – the ‘ci’ is actually pronounced like ‘chi’, so to say the name of this lovely bread correctly, try ‘chi-batta’. I actually looked up how to pronounce it – thank you Macmillan Dictionary and your audio clips for pronunciation!

Fresh Ciabatta Goodness!

This sudden attention to the pronunciation of foreign words is a result of the intensive English Teacher training course I recently completed at the International Language Center in Paris. I can now apply for English teaching positions and the world is wide open to me once again!

During my course, I brought my lunch from home as much as possible. This was helpful to save money, since buying lunch everyday can be expensive, and to save time, especially on those afternoons when I was teaching. I often brought homemade sandwiches made with ciabatta bread and stuffed with my favorite sandwich innards: multiple types of meat and cheese, veggies and mustard.

Stacked and Packed!

I can get fresh ciabatta bread  at my local grocery store and one loaf can make multiple sandwiches, depending on the size of my appetite: 3 small or 2 large. Ciabatta is lovely bread, crusty on the outside, soft on the inside, with lots of nice little nooks and crannies to hold reserves of mustard. It’s a worthy alternative to the baguette and it makes some pretty amazing sandwiches, both fresh and toasted.

A medley of goodness and ingredients

Possible ingredients for some Ciabatta Goodness include:

Meat: Ham, salami, sausage, roast beef, roast chicken or turkey

Cheese: Emmental, gouda, camembert (so good!)

Veggies: Feuilles de chêne (salad greens), arugula, spinach, avocado, red pepper, tomato, etc.

Condiments: Butter, mustard (multiple kinds in the same sandwich!), mayo

Prep:

1-Cut a fresh ciabatta loaf in half, length wise.

2-Spread butter and/or mustard on the halves, alternating or combining as per your tastes.

3-Pile on your choice(s) of meat(s) and cheese(s).

4-Top with veggies.

5-Assemble the top half of the loaf.

6-Cut to your desired size and number of sandwiches.

7-Serve and enjoy!

One Ciabatta Loaf = Multiple Sandwiches!

To create a tasty toasted ciabatta sandwich, place both halves of the bread (after the meat and cheese are in place, but before adding the veggies) in the oven under the broiler for 2-3 minutes. Remove from heat, top with veggies, cut and serve!

Tasty and Toasty Ciabatta Sandwich

This sandwich was a conversation starter among my new classmates during my course and it was extremely filling to eat for lunch. It also works well at sandwich parties or potlucks, where there are lot of fun ingredient combinations to play with. We brought some ciabatta to a recent gathering of sandwich lovers (friends) and they were a big hit there too.

So give it a try with your favorite ingredients and when someone asks you about your sandwich, because they will, tell them it’s all in the ciabatta bread and help them pronounce it correctly.

Just don’t talk with your mouth full!

Upside-down Ciabatta Goodness.

Fall evenings with Gouda Grilled Cheese and Spicy Carrot Soup

It’s fall everywhere and it’s a beautiful time of year!

I love finally getting to wear my favorite fall jacket: a dark green corduroy blazer, with matching green leather gloves. It’s time for sweaters, boots and scarves. Fall means mornings with a slight misty chill that turn into sunny afternoons that are still nice enough to be outside for a walk or a coffee on a patio. It’s beautiful colours and smells and it’s time for warm, gooey, spicy comfort food: grilled cheese and spicy carrot soup!

Sizzling and simmering! My Mom made the Bon Appetit needlepoint.
It's perfect for a French kitchen!

A simple soup and sandwich night has been long overdue, especially after such a crazy/busy summer of traveling, moving and living out of suitcases. But no more of that! I have my own kitchen again and all the knives, gadgets and appliances I’ve missed since they were packed up and shipped out, so the time for a lovely comfort meal is here!

I could have gone the easy route with regular grilled cheese and tomato soup and although it’s tasty, we've been there, done that. I like this spicy soup as a beautiful and unique alternative to tomato soup, since it’s still fairly simple, but that also has a touch of the new and blog-worthy. A distinct soup needs a distinct sandwich, so this particular grilled cheese uses special Gouda seasoned with cumin. This soup and sandwich meal may be comfort food, but it’s definitely not ordinary.

Gorgeous fall-colored ingredients.

To make Spicy Carrot Soup, you will need: 

1 kg of carrots, peeled and chopped

1 red bell pepper, chopped

1 knob of ginger, around the size of your thumb, peeled and chopped

3-4 cloves of garlic, either minced or chopped

2 Tbsp olive oil

4 cups of vegetable broth or the equivalent in instant vegetable stock

Fresh ground black pepper, to taste

1 tsp* red pepper paste, found with Cajun/Creole ingredients (It won’t look like much, but trust me – it’s enough! You can add more but only if you want it really, really spicy! You can substitute the paste for red pepper flakes)

Blender method is worth a try.

Prep:

1-In your soup pot, sauté the ginger, garlic and red pepper paste/flakes in the olive oil for a few minutes.

2-Add the carrots and red pepper and keep sautéing, until everything is slightly softened.

3-Add the broth.

4-Bring the soup to a boil, then simmer on low for around 20 minutes.

5-Carefully scoop out small portions to puree in a blender until the whole soup is pureed. Let simmer on low while you make the sandwiches.

6-Enjoy with a side of sandwich!

To make the Gouda Grilled Cheese, you will need:

-sliced sandwich bread, in this instance, I used a Boule, a type of French bread that’s round, like a ‘boule’

-slices of cumin-seasoned Gouda

-butter

Bread, Gouda and Butter.

Prep:

1-While the soup is simmering, heat some butter in your skillet and assemble the sandwiches.

2-Keep the heat on low and press the sandwiches into the skillet with your spatula.

3-Carefully flip each sandwich until the bread is grilled golden.

4-Remove from heat, slice and enjoy with a side of soup!

Zing! This is not a bland vegetable soup!

Its bright orange color might seem mellow and soothing but look out – the combination of ginger and red pepper paste makes this soup nice, hot and spicy! As I mentioned before, be careful with your quantities, unless of course, you like it that hot. A generous dollop of sour cream or Greek yogurt also adds a cooling sensation, without taking away from the overall taste. All spiciness aside, this is one of my favorite soups because it’s so flavorful and simple to make. Plus, it’s ridiculously healthy! This was the first time I used the blender method, as opposed to an immersion blender, and although slightly less convenient, it worked out just fine.  

As for the sandwich, I really liked the cumin in the Gouda and I’m glad I tried it for a new twist on an old classic. It adds a rustic, slightly smoky flavor to the sandwich. It was a nice, relaxed touch to a spicy and satisfying fall meal.

Gouda Grilled Cheese and Spicy Carrot Soup

For a meal that’s as healthy as it is hearty and warm, it’s hard to beat the soup and sandwich combo. Play with the flavor combinations to find one that’s comfort food without being boring. Then enjoy those chilly fall nights, listening to the wind while you’re curled up with your hot bowl of soup and gooey grilled cheese sandwich.

Bon appétit!