We made all of these on Friday. I was too tired at the end of the day to run and get my camera, which was a shame, because everything turned out quite nicely.

If you’re ever looking for a good topping for focaccia, try Emeril’s Three Cheese Salami. Instead of parsley, we tore bits of arugala onto it after we’d baked it. Very nice.

If you ever want a sandwich made with a pretzel, try cutting it in half horizontally (it helps if you have torpedo-shaped ones), and filling it with either ham, swiss, and mustard…. or salami and (sage) cheddar. Bliss.

This entry was posted on Sunday, March 5th, 2006 at 9:10 pm and is filed under Culinary School, Recipes - Savory. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.