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By mlb, on February 8th, 2012%
This is going to be a very short intro for this recipe. Mainly, because I’m tired but also, because it’s a grilled sandwich and really, is there a lot to say about that? Not really. There’s cheese and it melts, so you know it’s delicious.
The original recipe called for making your own green olive tapanade, but hell, if you want to just buy some, I won’t tell anyone. That’s actually what I did. And the sandwich was still great!
I’m trying to post more but I’m busier for the next couple of months*, so it’s going to be a little difficult. I will (hopefully) get my French Fridays with Dorie post up on…Friday!
Anyway, here’s some spiced carrots, goat cheese, arugula, green olives and mozzarella. Mmmm!
Grilled Moroccan Carrot and Goat Cheese Sandwiches
adapted from Gourmet Magazine
1 tbsp sugar
1/2 tbsp fresh lemon juice
1 tsp sweet paprika
1/2 tsp . . . → Read More: Grilled Moroccan Carrot and Goat Cheese Sandwiches
By mlb, on January 16th, 2012%
While growing up, a tuna melt was one of my go-to, out to eat meals. Through the years, I’ve been guilty of mixing up some tuna salad, slathering it on an English muffin and melting copious amounts of cheddar cheese on it and calling it dinner. Bonus: A pretty quick dinner at that! Now, while that version is still pretty tasty, it’s not the healthiest dinner (hence the guilty).
Lately, I’ve tried to stick to my tuna melt roots but I’ve also tried to lighten it up a bit. It started by adding greens and just a touch of mayo. Now, I’ve come across this recipe that actually convinced me to give up the melted cheddar. I know! Crazy talk!
But, this version was really very good. So maybe give it a try next time you have a hankerin’ for a tuna melt. You can . . . → Read More: Mediterranean Tuna Melt
By mlb, on August 25th, 2011%
Oh! My! Another French Fridays with Dorie that includes red meat. Hooray! This was…wow. I loved it! And I am not a big-big-big burger fan, normally 3-4 burgers a year at Cafe Castagna, and I’m good to go. But, that may have to change.
Notes/Things I Learned:
1. I made a half recipe. I think I didn’t quite halve the tasty what-nots (sundried tomatoes, pickles, capers, herbs) right, as my burgers fell apart a bit. But after I flipped them, they seemed to hold together okay.
2. I toasted my buns and added some Parmesan there. I melted some Reserve, Extra Sharp Tillamook Cheddar on top because that’s how I roll.
3. Beaujolais is good chilled.
4. My red onion was large. I added about 1/4 cup Balsamic Vinegar and 2 tbsp sugar to the onion while simmering because I didn’t quite trust the water and butter . . . → Read More: FFwD: Cafe Salle Pleyel Hamburger
By mlb, on October 18th, 2010%
I’ve wanted to make this Tomato Jam and sandwich for awhile now. Ever since I first read about it on Salon.com: The greatest off-season BLT on earth. Which was, uh, I guess just earlier in the month. It seems like it was longer. Okay, well, anyway, I made the jam and the sandwich! It’s really good. I even specifically bought bacon just to make this sandwich.
For the jam, I went to the store and bought some ‘not quite tomato season anymore’ looking romas. Worked perfectly here.
Cutty’s Tomato Jam
Recipe from Francis Lam, in Salon.com
1 1/2 pounds Roma tomatoes, cored and chopped coarsely
2 tbsp fresh lemon juice
2 tbsp brandy (optional)
1 tsp grated fresh ginger
1 scant cup granulated sugar
1/2 tsp ground cumin
1/4 tsp ground black pepper
1/4 tsp red chile flakes
1 tsp salt
Combine all ingredients in a medium-sized heavy-bottom pot. The original recipes says to use . . . → Read More: Cutty’s BLT Sandwich and Awesome Tomato Jam
By mlb, on October 20th, 2009%
The main recipe here is originally from the Portland restaurant Meat Cheese Bread. It was in our local paper, in the weekly food section. I saw it, made Homer Simpson type sounds as I thought about how good it must be, and promptly decided to give it a try.
That said, I tweaked it a bit. Not so much for taste or anything, more due to what ingredients I had and the level of time on a Wednesday that I had to devote to this. Mainly, I crock-potted it while working, so that when I came home, the house would smell so good that I would almost fall over after stepping through the doorway.
One Saturday or Sunday, I will try this in the oven but it did work pretty well for me to turn it on low in the AM before leaving for work (7:00 AM) and . . . → Read More: Experiments in Pulled Pork — Sandwiches (and then Enchiladas)
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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