November 10, 2015 by Angie
Robbie and I are suckers for grilled cheese sandwiches. I made these “grown-up” grilled cheese sandwiches with French bread, goat cheese, extra sharp cheddar cheese, arugula, and fig preserves. I cooked them on a grill pan in olive oil, where I pressed them with a dish and a heavy bowl. My understanding is that the pressing and grill marks qualify them for panini status. I’m going with panini because I am a resplendent woman deserving of an elegant sandwich.
Serves two as an entree
freshly baked French bread – I used just shy of half of a baguette
about 2 oz goat cheese
about 3 oz sharp cheddar cheese, cut into thin slices
4 tsp fig preserves
3-4 handfuls of arugula, washed
1. Heat a grill pan over medium heat. Coat it in thin layer of olive oil.
2. Cut the French bread to make two hearty chunks then cut those in half horizontally.
3. Spread the goat cheese on the bottom half of each sandwich.
4. Spread the fig preserves on the top halves.
5. Place the both panini bottoms on the grill pan. Top with about 2/3 of the washed arugula. Top that with slices of the sharp cheddar followed by the top halves of the paninis.
6. Place a dish upside down over the paninis. Put something heavy on top of that to press everything down. I used a glass bowl.
7. Once the bottom half has grill marks and the cheese is starting to melt, flip the paninis over and replace the dish/bowl pressing setup.
8. After that side is cooked and the cheese is melted, plate the paninis and top them with the rest of the arugula.
Category recipes, savory | Tags: bread,cheese,Italian | No Comments
November 10, 2015 by Angie
I fell in love with hot toddies during our trip to Denver in Fall 2012.
a mug of brewed tea (English Breakfast tea is a solid choice)
1.5 shots of rye whiskey
a teaspoon of honey
5 whole cloves
1 cinnamon stick
the juice of about a quarter of a lemon and a lemon slice for garnish
1. Brew a mug of tea by nuking some water and steeping a tea bag in it for 5 minutes.
2. In another mug, mix the rye whiskey and honey. Add the cloves and cinnamon stick.
3. Pour the tea into the mug with the whiskey and stir.
4. Squeeze in some lemon juice. You can garnish with a lemon slice if you’re feeling fancy.
Category adult beverage, recipes, vegan | Tags: holidays | No Comments
November 8, 2015 by Angie
I like fall and squash. I saw this recipe for penne with butternut squash and goat cheese on the Food Network’s site. I made deliciously cheesy pasta based on it.
Cheesy penne and butternut squash closeup
box of penne pasta
medium butternut squash, peeled and cut into small cubes
yellow onion, diced
salt & pepper, to taste
about 5 oz goat cheese
crushed red pepper
shaved parmesan cheese
1. Preheat the oven to 425 degrees.
2. Wash the butternut squash. Peel the skin off using a peeler. Cut the squash into small cubes.
3. Dice the onion.
4. Oil a cookie sheet with olive oil. Arrange the butternut squash cubes and diced onion on the cookie sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Bake for 45 minutes. Set the vegetables aside to cool once cooked.
5. While the vegetables are baking, start boiling water to cook the pasta according to the directions on the box.
6. In a large bowl, add the goat cheese and break it up with a spoon.
7. Add in the cooked and drained pasta. It’s okay if a little hot water gets in there – it will help melt and mix up the goat cheese. Stir to coat the pasta with the goat cheese.
8. Add in the baked butternut squash and onion and stir gently.
9. Top with the spices to taste and stir. Sprinkle with a handful of shaved parmesan cheese.
Category baking, recipes, savory, side | Tags: cheese | 1 Comment