Michael Symon's recipes - Cleveland 19 News Cleveland, OH

Michael Symon's recipes

Recipe -- B.L.T. (Blue, Lingonberry, Turkey)

Recipe courtesy of Michael Symon

Servings: 2

Ingredients · 4 slices pumpernickel bread, sliced ½ inch thick

· 4 tablespoons lingonberry jam (grape jam can also be used in lieu of lingonberry)

· 4 slices Castello® Burger Blue cheese

· ½ pound sliced smoked turkey

· 2 tablespoons olive oil

· 1 cup arugula


1. Preheat a sandwich press or Panini maker to high.

2. Lay out all 4 slices of bread and spread each one evenly with 1 tablespoon of the lingonberry jam.

3. Place one slice of Castello® Burger Blue cheese on each piece of bread, breaking the slice in half to evenly cover the surface of the bread if necessary.

4. Divide the turkey evenly among 2 pieces of bread, then carefully sandwich together.

5. Brush the sandwiches on both sides with the olive oil then place on the sandwich press.

6. Toast for 4-5 minutes, until the bread is golden and crisp and the cheese is melted.

7. Remove from the press, open up each sandwich and add ½ cup arugula to each.

8. Sandwich back together, slice and serve.


Recipe courtesy of Michael Symon

Servings: 4-6

Crostini Ingredients

· Grilled bread for serving (baguette cut on a bias, ½ inch thick, seasoned with salt, pepper and olive oil, and grilled until slightly charred)

· Castello® Traditional Danish Blue cheese

Olive Tapenade Ingredients

· ½ cup pitted Kalamata olives, finely chopped

· ½ cup pitted Castelvetrano olives, finely chopped

· 2 cloves garlic, minced

· 1 tablespoon capers, rinsed and drained then finely chopped

· 1 teaspoon thyme leaves, finely chopped

· 1/3 cup parsley leaves, finely chopped

· Zest of ½ lemon (½ teaspoon)

· 2 tablespoons olive oil

Olive Tapenade Directions

· In a mixing bowl, combine all of the olive tapenade ingredients. Refrigerate until ready to use.

Note: This can also be done in a food processor. Just give the ingredients a rough chop before adding to the processor bowl.

Pickled Fennel Ingredients

· 4 cups thinly sliced fennel, quartered/core removed, sliced less than ? inch thick

· 1 cup rice vinegar

· 1 cup white wine vinegar

· 1 cup water

- 2 tablespoons sugar

· 1 tablespoon salt

· 1 teaspoon black peppercorns

· 1 teaspoon whole coriander seeds

Pickled Fennel Directions

1. Place the sliced fennel in a heatproof container or a few mason jars.

2. In a medium saucepot, combine the vinegars, water, sugar, salt, peppercorns and coriander.

3. Bring to a gentle boil and whisk until the sugar and salt dissolves.

4. Reduce the heat to medium low and simmer for 5 minutes.

5. Strain the pickling liquid over the fennel and cool slightly before refrigerating.

To serve Spread each piece of grilled bread with olive tapenade followed by a few small broken off pieces of Castello® Traditional Danish Blue cheese.

Top with some pickled fennel and enjoy!


Recipe courtesy of Michael Symon

Servings: 4-6


· ½ cup walnut halves, toasted, then roughly chopped

· 2 tablespoons red wine vinegar

· 2 teaspoons Dijon mustard

· 2 teaspoons honey

· 4 tablespoons olive oil

· Kosher salt

· Freshly ground black pepper

· 2 teaspoons finely chopped rosemary

· 2 cups shaved zucchini, ends trimmed, then cut into ? inch thick circles

· 2 cups shaved yellow squash, ends trimmed, then cut into ? inch thick circles

· ¼ cup Castello® Crumbled Blue cheese


1. Preheat your oven to 375° F.

2. Spread the walnuts in an even layer on a sheet tray and toast for 10 minutes, until golden brown and crisp.

3. Remove to a cutting board and roughly chop, then set aside.

4. In a mixing bowl whisk together the red wine vinegar, Dijon mustard, honey and olive oil.

5. Season with salt and pepper, then whisk in the rosemary. Set aside.

6. When ready to serve, toss the squash and zucchini along with the walnuts in the vinaigrette.

7. Lay the squash and zucchini onto a platter, then top with Castello® Crumbled Blue cheese and serve.

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