Simple, yet special, recipes for the home chef.

Savory Palmiers

Savory Palmiers with goat cheese, sundried tomatoes, pine nuts and basil pesto.

This blog series is called “If I Liked It, Then I Should Have Put A [3] Ring [Binder] On It.” I know, naming blog posts after a 5-year-old Beyonce song makes me a huge loser, but until somebody tells me to cut it out, I’m just going to go with it. The title just means that I try out a lot of recipes from magazines and websites – only the ones I really, really like go into a 3-ring binder to keep for the future and make again.

Recipe: Ina Garten / The Barefoot Contessa’s Savory Palmiers (click to be taken to the full recipe)

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Background: This is total “Lori Food.” Pretty much everything in these savory palmiers is a favorite food of mine – goat cheese, sundried tomatoes, pine nuts, basil pesto. Oh, hell yeah. The first time I made these, I took them to a girls night out at a place called “Painting with a Twist.” You bring your own drinks and snacks, and then an instructor walks you through how to replicate a painting. All was well and good up until the last 15 minutes when we added the enamored couple going for a moonlight stroll to the painting. The woman on my painting ended up looking like Gwyneth Paltrow. But not normal Gwyneth. Gwyneth dressed in a fat suit in Shallow Hal.

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What I Like: Again, it’s Lori Food – I love the flavors. But more than anything, it’s something that’s super simple but looks really fancy. It’s perfect for girls nights out, baby showers, bridal showers, brunches or cocktail parties.

What I Change: No need for any changes – I’ve prepared them exactly as the recipe dictates and they’ve turned out perfectly. You can also use this same method and change up the filling any way that you would like. Here’s some variations I think would be good:
  • Olive Tapanade & Chopped Artichokes
  • Bacon & Apple Butter
  • Smoked Salmon, Chive Cream Cheese & Capers
  • Prosciutto & Fig Preserves
  • Pizza Rolls – Pepperoni & Marinara

Savory Palmiers with goat cheese, sundried tomatoes, pine nuts and basil pesto.

 All entries in the “If I Liked It, Then I Should Have Put A [3] Ring [Binder] On It” Series:

22 Responses to “Mushroom Duxelles & Asparagus Grilled Cheese #SundaySupper”

  1. Renee Dobbs — April 6, 2014 at 7:18 am

    I’m absolutely certain I could throw down on this sandwich any time of the day. Yummy!

    Reply

  2. Kumar's Kitchen — April 6, 2014 at 7:35 am

    a delicious way to enjoy asparagus,thanks so much for sharing :-)

    Reply

  3. Cindys Recipes — April 6, 2014 at 7:57 am

    You had me with Mushroom Duxelle and Gruyere! I need one now!

    Reply

  4. Family Foodie — April 6, 2014 at 8:25 am

    What a fantastic recipe and gorgeous photography! Well done.

    Reply

  5. Marjory @ Dinner-Mom — April 6, 2014 at 8:36 am

    Heavenly! I looove mushroom duxelles, but don’t venture into that territory too often. Not sure why because this grilled cheese looks divine!

    Reply

  6. Jennifer Drummond — April 6, 2014 at 8:49 am

    What a perfect vegetarian sandwich!! I love that you uses asparagus! What a great idea!! Just beautiful!

    Reply

  7. Liz — April 6, 2014 at 8:53 am

    Mmmmmm….love your tribute to spring with this magnificent grilled cheese! I could put duxelles on everything!!!!

    Reply

  8. Alice Choi — April 6, 2014 at 9:19 am

    oh yes. this is the ultimate veggie lovers grilled cheese. Well done, my friend. Well done!!

    Reply

  9. Jennie @themessybakerblog — April 6, 2014 at 10:39 am

    This is one gorgeous grilled cheese sandwich. You can’t go wrong with asparagus and melted cheese. Yum!

    Reply

  10. Dorothy at ShockinglyDelicious — April 6, 2014 at 10:44 am

    I want your asparagus bouquet too!

    Reply

  11. Heather @girlichef.com — April 6, 2014 at 11:04 am

    I was exactly the opposite, I looked forward to those smells at ungodly hours of the morning ;). Of course, the bakery smells were still my favorite to wake up to ;). This looks ridiculously amazing, and I would happily eat it for breakfast at 5 am.

    Reply

  12. Courtney @ Neighborfood — April 6, 2014 at 1:29 pm

    I’m so glad to have a recipe for mushroom duxelles now. I’ve never tried it before, but that sounds like it’s going to be my new favorite thing. So versatile too!

    Reply

  13. cupcakekalechip — April 6, 2014 at 2:16 pm

    Wow, asparagus and mushrooms are two of my faves. Pile them on bread with melty cheese and I might be in heaven!

    Reply

  14. Melanie Bauer — April 6, 2014 at 2:43 pm

    Two of my favorites – mushrooms and asparagus – in a single sandwich? YES!

    Reply

  15. Betsy Cohen — April 6, 2014 at 2:49 pm

    I’m with you…early morning aromas should be heavenly sweet EXCEPT when we are talking about duxelle! I love your addition of asparagus to this delish grilled cheese.

    Reply

  16. Tara — April 6, 2014 at 4:51 pm

    Gorgeous Lori, that is the best looking sandwish EVAAAA!!!

    Reply

  17. Shaina Wizov — April 6, 2014 at 4:52 pm

    I can imagine walking into a room at 5 am and smelling this sandwich…. Yum!

    Reply

  18. Sarah | Curious Cuisiniere — April 7, 2014 at 9:50 am

    We have some asparagus in the fridge that I have been wanting to try in a grilled cheese! Thanks for the inspiration!

    Reply

  19. Jane's Adventures in Dinner — April 7, 2014 at 9:57 am

    OH! I’ve not even thought of asparagus in my grilled cheese and with that gorgeous wine…

    Reply

  20. Constance — April 7, 2014 at 12:48 pm

    This looks like a piece of art! Veggies & Cheese in perfectly grilled bread. yum!

    Reply

  21. littleredkitchen — April 9, 2014 at 5:09 pm

    Even when I went through my mushroom hating phase (that would be uh up until I turned 30) I loved the smell of mushrooms cooking with butter. Now that I like the shrooms I can enjoy the smell and the taste!

    Reply

  22. Katie — April 22, 2014 at 9:14 am

    Excuse me for a moment as I drool all over my keyboard. This sounds INSANELY wonderful! The funny thing is: I love the smell of mushrooms. LOVE it. Especially with garlic. But I don’t eat them very often. Only when they are chopped small and I don’t have large chunks. This sounds PERFECT for me!

    Reply

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