Dish | Open-Face Prosciutto, Arugula, Red Onion Marmalade & Ricotta Sandwich

I just love sandwiches. When I'm older - much much older - and set in my ways, no less then 3 days a week I will still crave a turkey sandwich on dutch crunch, with bacon, avocado, red onion, provolone cheese, tomato, lettuce and just a hint of mayonnaise and cranberry mustard. I guess you could call this MY sandwich seeing as I get it so often. I got to thinking that maybe I could make this sandwich at home for once but honestly I just didn't feel like buying all of that stuff for a sandwich I get at the Whole Foods in Noe Valley for way cheaper. So... the idea of trying something new crossed my mind. This flavorful open-face sandwich comes from the December 2007 Bon Appétit. The original version didn't include arugula or olive bread, but I definitely can't take credit for the red onion marmalade... it takes the sandwich to another level. This was so quick and easy and way cheaper then spending $50 on groceries to make MY sandwich. Here's to trying new things!

OPEN-FACE PROSCIUTTO, ARUGULA, RED ONION MARMALADE & RICOTTA SANDWICH  |  Recipe inspire by Bon Appétit December 2007

2 tablespoons olive oil, divided
1 cup thinly sliced red onions
1/2 tablespoon golden brown sugar
1/8 cup balsamic vinegar
Pinch of dried crushed red pepper
4 1/2-inch-thick slices olive bread
4 thin slices prosciutto
Fresh ricotta cheese

1/2 cup baby arugula

1  |  Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 15 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 minute. Season marmalade generously to taste with salt and pepper.

2  |  Preheat oven to 425°F. Arrange bread on baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with salt. Bake until crusty, about 8 minutes.

3  |  Spread ricotta cheese on each toast. Overlap 2 prosciutto slices on each toast. Top with marmalade. Garnish with baby arugula and freshly ground black pepper.

Dish | Prosciutto-Wrapped Pork Loin with Roasted Apples

The recipe on the cover of Bon Appétit's recent October issue caught my attention the second I spotted it peaking out from the never ending pile of mail that sits by our door. I mean, a Prosciutto-Wrapped Pork Loin with Roasted Apples... c'mon!!! I'm pretty sure I stood at the bottom of my stairs and read the entire magazine before making my way to my apartment. How can it not catch your eye?! I don't typically enjoy many pork dishes - besides bacon - and even I couldn't keep this dish off my mind. For the past 6 weeks I have been trying to find the right time to make a meal this special. So yesterday, a random Sunday, finally felt like the perfect time to get over my fear of making a pork loin and I am so happy I did. I am confident in saying that this is one of the best things I have ever made, and minus a few minor adjustments, I owe it all to Bon Appétit!

PROSCIUTTO-WRAPPED PORK LOIN WITH ROASTED APPLES  |  Recipe inspired by Bon Appétit October 2011

Filling:
1 cup oyster mushrooms, chopped
3/4 cup Fuji apples, chopped
1 pound kale, bottom stems trimmed
2 teaspoons kosher salt plus more
2 tablespoons unsalted butter
1 cup minced onion
1 tablespoon finely minced garlic
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried rosemary
2 tablespoons rye bourbon
1/2 teaspoon freshly ground black pepper
1 pound ground pork

Pork:
1 (trimmed) 2 1/2–3 pound pork loin
1 teaspoon kosher salt plus more for seasoning
1/2 teaspoon freshly ground black pepper plus more for seasoning
3 ounces thinly sliced prosciutto
5 sprigs rosemary
4 medium Fuji apples, halved
3 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil
1 cup dry hard cider
1/2 cup low-salt chicken stock

For filling:
1  |  Place mushrooms and apples in separate small bowls. Meanwhile, blanch kale in boiling salted water just until wilted, about 1 minute. Using tongs, transfer kale to a rimmed baking sheet. Refrigerate until cool. Remove any large, tough ribs.

2  |  Melt butter in a large skillet over medium heat. Add onion; cook, stirring often, until soft and lightly golden, about 8 minutes. Add mushrooms and apples; cook, stirring occasionally, until flavors meld, about 5 minutes. Stir in garlic, thyme, and rosemary; cook for 1 minute. Add bourbon and cook until liquid is absorbed, about 1 minute. Stir in 2 teaspoons salt and 1/2 teaspoon pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.

For pork:
1  |  To butterfly, put pork loin on a work surface with short end facing you. Holding a long, thin sharp knife parallel to work surface and beginning along one long side, cut 1/2" above underside of roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet, pound to an even thickness.

2  |  Uncover pork. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Place kale leaves on top of loin in an even layer, overlapping as needed and leaving a 1" border. Spread filling on top of kale. Roll pork into a tight cylinder. Wrap one layer of prosciutto around roast. Tie roast securely with kitchen twine in 1" intervals. Tuck rosemary sprigs under twine, spacing apart. DO AHEAD: Pork roast can be made 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour before continuing.

3  |  Preheat oven to 400°F. Place apples in a roasting pan. Melt 1 tablespoon butter with oil in a large skillet. Brown pork on all sides, about 5 minutes total, then set on top of apples in pan. Add cider and 1/2 cup water to skillet and bring to a boil, scraping up browned bits. Pour mixture into roasting pan. Roast pork until an instant-read thermometer inserted into center of loin registers 140°F (it will be cooked medium but still slightly pink), about 1 hour 40 minutes. Let roast rest for at least 20 minutes and up to 2 hours.

Dish | Fontina, Goat Cheese & Prosciutto Stuffed Chicken Breast

It's that time of year again. Summer is almost over around here and the holidays are approaching quicker then I'd like to believe. It has been beautiful lately - San Francisco has a nice late Summer - but I can't help but be excited for Autumn to arrive. It's my favorite season! The weather is cool and crisp, I can wear layers and boots every day, and the produce/meals are often rich and special, reminding us of dishes from yesteryear. I prefer savory over sweet, and it is my belief that Fall has the most to offer in terms of savory recipes. Even the pumpkin and apple pies of Autumn have a heartier bite to the sweet berry and peach tarts of Summer (which I love equally). So... with visions of Wine-Braised Shortribs and Rack of Lamb on my mind, I decided I should take a step back into these last few days of Summer and meet somewhere in the middle. I wish I could just enter a soundbite of Rob Lowe on Parks & Recreation (sorry if you don't watch that show) but this chicken - stuffed with prosciutto, 2 cheeses and basil - is LITERALLY packed with flavor and perfect for transitioning into a new season.

FONTINA, GOAT CHEESE & PROSCIUTTO STUFFED CHICKEN BREAST

1/2 cup grated fontina cheese
1/4 cup herb goat cheese
1/4 cup chopped prosciutto
1 tablespoon chopped fresh basil
2 large boneless chicken breast
2 tablespoons chilled butter, divided
1/3 cup low-salt chicken broth
1/4 cup dry Marsala wine

1  |  Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.

2  |  Using a sharp knife, carefully cut a 3 to 4 inch opening in the center of each chicken breast. Spread stuffing into the center of chicken. Sprinkle chicken with salt and pepper.

3  |  Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 8 minutes. Transfer to rimmed baking sheet; place in oven on low temperature to keep warm. Add broth and Marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/4 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter. Season sauce to taste with salt and pepper. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.

We enjoyed Roasted Brussels Sprouts with Prosciutto and Shallots on the side. Yes... there was prosciutto in every bite!

Dish | Peach, Prosciutto & Ricotta Crostini

This particular snack feels Italian in nature - mixing savory and sweet - but instead of the classic melon consider using peaches! It's simple and delicious and makes a perfect appetizer or small lunch for one. Knowing me, I'm probably going to make this 2 to 3 more times while Ryan is in Europe.

PEACH, PROSCIUTTO & RICOTTA CROSTINI  |  Recipe inspired by Bon Appétit June 2011

12 slices ciabatta bread
1 ripe peach
1 tablespoon fresh ricotta (preferably sheep's milk)
Freshly ground black pepper
4 thin slices of prosciutto
Honey

1  |  Grill bread slices.

2  |  Halve, pit, and thinly slice peach. Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each. Drizzle each with honey and top with 2 peach slices.