summer grilled cheese

August 18, 2011 by 8 Comments

This post was going to be about the glory of summer produce; beautiful corn, fresh basil, tart limes. I was going to tell you how I created this sandwich on soft brioche with melted sharp cheddar, tangy lime mayo, crisp basil and crunchy corn and how it brings the classic comfort food to a whole new (summery) level.

But I haven’t had time to write that dreamy, descriptive post. I haven’t had a serene moment with a cup of coffee and the quiet click of the laptop keys. And I haven’t had it because of all the screaming. Hours of screaming. From two little girls. Two little girls with four big lungs.

The baby is getting teeth. Two teeth, to be exact, and the poor thing just wants to chew through the table. If you’re a parent you know that there’s nothing more feared than the word teething (other than maybe blow-out) and that the little babes just go through hell to pop those little pearly whites out of their gums. You also know that no matter how long your baby sleeps at night, during teething those rules don’t apply. Needless to say, I’m tired.

The non-baby has decided that waking up halfway through every nap and every night is totally fun, especially when it means she gets to scream for mom and dad. She seems scared but can’t tell us what of. We ask her if she had a bad dream and she nods and cries, although I don’t think she has the foggiest idea what a dream is (her standard answer when I ask what she dreamed about has always been “monkeys cutting pizza!” which actually sounds like a delightful dream to have). She wants to sleep in our bed and then she doesn’t. She wants to sleep on the couch and then she doesn’t. She wants to sleep in the guest room and then she doesn’t. She does want to yell like there’s no tomorrow, and not go back to sleep for hours, and not nap, and be a tired cranky-pants all the time. So I’m a tired cranky-pants all the time who only has time to cook grilled cheese and not to blog about it.

But I digress. I have this moment now, where both children are sleeping, and I have a can of Diet Crack and the sun coming through the windows. So now I have time to tell you that to make this heavenly sandwich you’ll need bread (I used brioche, which is pretty much as good as it gets), mayonnaise (I like the olive oil-based stuff), a wedge of lime, cheese (I used sharp cheddar, but any cheese that melts nicely will do), one clove of garlic, and a ton of fresh basil.

Begin by squeezing the lime into the mayo. You would think that all that citrus would curdle the dairy, but if you stir quickly, there’s nothing to worry about. Cover & refrigerate until ready to use.

Mince the garlic…

…and slice the corn from the cob.

Saute the corn and garlic in a tablespoon of butter for just a few moments—sweet summer corn hardly needs any cooking at all.

Butter one side of 4 slices of bread…

…and spread the lime mayo on the other halves.

Layer on the basil…

…sauteed corn…

…and cheese.

Place sandwiches butter side down in a cold skillet with a tight fitting lid. Place skilled over medium heat. When first side is crisp, remove lid, flip sandwiches, and cook uncovered until crisp. This lid trick is great for allowing the cheese to melt (especially with thicker bread) while not burning the bread. Perfect grilled cheese, every time.

The melted cheddar wraps around those tender corn kernels creating tiny bites of sweet crunch. The basil adds brightness and the lime mayo creates a creamy tang.

Classic winter comfort food redesigned for summer. Whip up a batch of these crispy grilled cheese sandwiches, pour a glass of sauvingon blanc and sit out on the patio with your sweetie.

Ahhhhh. Summer.

And there goes the screaming again. At least I can dream of quiet moments.

Summer Grilled Cheese Sandwiches     printable recipe

This sunny version of the classic comfort food wouldn’t be complete without a cold beer or a glass of crisp white wine. Makes 2 sandwiches. 

Prep Time: 10 minutes Cook Time: 5-10 minutes

  • 2 tbsp mayonnaise
  • 1 wedge lime
  • 1 clove garlic
  • 1 ear sweet corn, shucked
  • 1 tbsp butter, plus more for bread
  • 4 slices bread (I like brioche)
  • 4 slices sharp cheddar (or whatever cheese you prefer)
  • several leaves fresh basil
1. Juice the lime wedge into the mayonaise. Stir and refrigerate.
2. Mince the garlic. Slice the corn kernels from the cob. Melt the butter in a skilled over medium heat. Add the garlic and corn and saute for 1-3 minutes, just until corn brightens in color. Remove from heat.
3. Butter one side of each slice of bread. Turn and spread lime mayonnaise on opposite side of bread. Layer on the basil, corn and cheese. Place sandwiches butter side down in a large, cold skillet covered with a tight fitting lid. Set over medium heat and cook until bread is crisp and lightly browned. Remove lid, flip sandwiches and cook uncovered until cheese is melted and bread is crisp. Slice and serve.
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orzo with red cherries & basil

August 8, 2011 by 5 Comments

Summer produce is in full swing. We’re in that magical sweet spot where raspberries are bountiful, blackberries are just beginning to make an appearance, peaches are getting sweeter, nectarines are juicy, and there are even a few straggling strawberries left to be picked.

And then there are cherries. Sweet, juicy cherries with that gorgeous blood-red color that screams summer. But what to do with them that’s new and inventive? I recently had a mind-blowing orzo salad at my Aunt’s house that I couldn’t stop thinking about. I thought it would be fabulous with a few red cherries and tons of sweet basil. A savory use for cherries? It’s just what August ordered.

To make it, you’ll also need balsamic vinegar, olive oil, good quality grated parmigiano-reggiano cheese (throw that green can of Kraft out the window. Please.), and some pine nuts. Most better grocers carry orzo (a rice-shaped pasta) on the pasta aisle.

Bright red cherries are truly summer in a bowl.

And sweet basil? My favorite herb, hands down.

To begin, cook the orzo according to package directions. Drain and place in a heat-proof bowl.

Stir in the olive oil and balsamic vinegar. Let cool, then place in the refrigerator to chill.

Right before you’re ready to eat, pit the cherries and chop into sixths.

Chop the basil. Your kitchen will smell heavenly.

Toss the cherries, basil, pine nuts and cheese into the pasta. Stir, and adjust the seasonings to taste (I added a few pinches of salt and a little extra vinegar).

Serve. It’s such a pretty summer salad, and would be fantastic next to grilled pork, chicken or salmon.

So easy to make, so flavorful, so summery. Happy August!

Orzo with Red Cherries & Basil adapted from Bon Appetit      printable recipe

This summery pasta salad can be made in advance and pairs well with grilled pork, chicken or salmon. Prep time: 20 minutes Cook Time: 10 minutes plus time to refrigerate.

  • 1 lb orzo
  • 1/4 c olive oil
  • 1/4 c balsamic vinegar, plus more to taste
  •  1/2 lb red cherries
  • 2 oz basil to yield roughly 1/2 c chopped
  • 1/3 c grated parmigiano-reggiano cheese
  • 1/4 c pine nuts
  • salt and pepper to taste
1. Cook the orzo according to package directions. Drain well and place in a heat-proof bowl. Stir in the olive oil and balsamic vinegar, stir well and allow to cool. Cover and place in the refrigerator until chilled.
2. Pit the cherries and cut into sixths. Remove basil leaves from stems and chop.
3. Right before serving, toss the chilled orzo with the cherries, basil, cheese and pine nuts. Season to taste with salt and pepper and additional vinegar if desired.
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strawberry nectarine pie

July 28, 2011 by 6 Comments

There is little in the world of dessert that brings me more joy than pie. They are so easy to make (way easier than you think), versatile, and are perfect for any occasion. Like because it’s tuesday. Or you happen to have a ton of strawberries to use.

This was my recent predicament. A billion pounds of strawberries picked by yours truly (and a tiny helper, although I think she ate more than went in the basket). It’s a good problem to have.

Also good are a bunch of nectarines. They’re my favorite stone fruit and I think they’re highly underused for baking. If they’re a tad on the firm side, they’ll hold up a bit better in the pie.

Two gorgeous summer fruits ready for pie. I like to leave the strawberries whole (as long as they’re small) because they retain more of their juices and give a nice little burst when they squish between your teeth.

Add a little sugar…

…and a bit of cornstarch to thicken the juices.

Toss together.

Prepare your favorite pie crust. I swear by Elise’s. Swear. By. But if you use store bought, no judgement here!

Fill.

Cover.

Slit a few holes and brush the top with butter.

Sprinkle with sugar and then set the whole pie on a large sheet of aluminum foil. Bring the excess foil up and around the pie to prevent the edges from getting too brown. Handy trick, eh? I learned it from the fantastic Sonja Groset.

Place the whole thing on a cookie sheet and bake according to your crust directions.

If you can, let the pie sit overnight before slicing (I know, I know. It’s torture.). But it will prevent the filling from being too runny. Cutting into a warm pie will yield nothing but a gloppy mess.

What’s better than that this gorgeous red filling?

Oh, right—the perfectly buttery, flaky crust. That’s what.

The nectarines balance nicely with the strawberries so the pie is not too sweet and not too tart. Perfection on a plate, if I do say so myself. Take advantage of all that gorgeous summer fruit while you can and make this pie. They didn’t coin the term “easy as pie” for nothing.

-RDG

Strawberry Nectarine Pie   printable version

This pie is a great way to take advantage of ripe summer fruit. I adore this perfect pie crust from Simply Recipes, but use whatever recipe you prefer. Makes one 9″-10″ pie. 

  • 5 cups whole strawberries, washed and hulled
  • 4-5 medium nectarines, sliced
  • 1/2 c sugar, plus more for dusting
  • 4 1/2 tbsp cornstarch
  • your favorite pie crust
  • 2 tbsp butter, melted
  • vanilla ice cream (optional)
1. Place strawberries and nectarines in a large bowl. Add sugar and cornstarch, stirring to coat.
2. Preheat oven according to crust directions. Press bottom crust into pie plate. Pour in fruit mixture. Cover with top crust and pinch edges together with moist fingers. Cut slits in the top crust, brush with melted butter and dust with sugar. Place pie plate on a large sheet of aluminum foil and gather the excess foil up to cover the edges of the crust, crimping it into place.
3. Bake according to crust directions*. Let cool completely, preferably overnight to allow juices to set. Serve topped with vanilla ice cream.
*If using the crust from Simply Recipes, bake at 400F for 30 minutes, then reduce temperature to 350F and bake an additional 30-45 minutes, drawing back foil for last 15 minutes, until crust is golden and filling is bubbly.

 

 

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berries, berries, berries. and how to store them.

July 5, 2011 by 6 Comments

Berry season is officially upon us. I don’t know about your neck of the woods, but our long, wet, cloudy spring delayed the ripening of those beautiful berries. It was torture. I even got pissed off and made shortcake with oranges.

But now they’re here. They’re ripe. And we picked ‘em.

Happiness is lifting a tangle of vines to find a family of blood-red strawberries underneath.

For every berry she put in the basket, one went into her mouth. She had a ball. And when we got home we made freezer jam and pie with our bounty.

Local berries are tricky that way—you have to use them immediately. But for others, I have a little trick to keep them fresh longer.

Take blueberries, for instance. They come in those easy plastic containers, and it’s tempting to just rinse them and stick the whole thing in the fridge. But doing that will shorten the life of your berries.

First, give them a good rinse.

Then spread them out on a clean towel and let them air dry. They should be completely dry to the touch.

Next, put them in a container that has a tight-fitting lid.

Place a clean, dry paper towel over the berries, close the lid, and store in the refrigerator. Change the paper towel daily as it’s there to soak up moisture that likes to rot the fruit. Your berries will stay fresh much longer!

What are you going to make with summer berries?

-RDG

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bacon-wrapped jalapeno poppers

June 3, 2011 by 4 Comments

The best kinds of friends will show up at your doorstep with beer and dinner. They’ll bring homemade fresh pizza dough, cilantro, red onions, barbecue chicken and shredded cheese, and then proceed to amaze and delight you by cooking pizza on your grill. To tide you over while the miraculous pizza grilling is being performed, they will serve you jalapeno poppers.

I have the best kinds of friends. Not only did they come over and feed us freshly grilled BBQ chicken pizza (a post for another time—I’m still trying to master my pizza-grilling skills), but they also introduced me to the mother of all appetizers that I’ll be making from now until September.

Making your own poppers is easy. All you need is cream cheese, finely shredded jack (or motzerella, or cheddar—whatever your preference. You could even go a little crazy with blue or gorgonzola), fresh jalapenos, and regular-cut bacon (not thick-cut).

To begin, lop off the stems of those spicy peppers.

Slice lengthwise down the middle…

…and remove the seeds. I wear gloves when handling hot peppers because I’m the kind of woman who will *forget* that she just had her finger in a jalapeno and then use said finger to scratch my eye. I’m not the smartest cookie sometimes.

Mash together the cream cheese and the jack cheese.

Fill the jalapeno halves with the cream cheese mixture…

…and wrap each one with a half slice of bacon. Secure with a toothpick.

And now for the best part: fire up your grill to medium. I love these as a summer appetizer because there’s no running back and forth from the kitchen to the grill—it can all be done outside. Prep your poppers in the morning, refrigerate, and grill whenever your company shows up.

Grill for roughly 3-4 minutes per side. Don’t walk away from the grill for too long; that pesky bacon loves to spark grease fires.

Hand each guest their own little bowl of these and they will be smitten with you all evening. Or at least as long as the poppers hold out.

Cool cream cheese in a spicy jalapeno wrapped with salty, smoky bacon. Wash it down with a cold beer (or better yet, a salted margarita!) and you’ll be singing the Beach Boys all summer long.

-RDG

P.S. Thanks Ric & Tennille for 1) being amazeballs and 2) for introducing us to poppers and BBQ pizza. We love you more than bacon.

Bacon-Wrapped Jalapeno Poppers printable poppers

Makes 20 poppers. Prep Time: 25 minutes Cook Time: 8 minutes

  • 10 jalapeno peppers
  • 4 oz cream cheese, room temperature
  • 3/4 c finely shredded jack cheese
  • 10 slices bacon (regular-cut, not thick-cut), sliced in half widthwise
  • 20 toothpicks

1) Rinse and dry the jalapenos. Lop off the stems, then slice each one lengthwise down the middle. Remove the seeds.

2) Mix the cream cheese and jack cheese together with a fork. Fill each jalapeno half with some of the cream cheese mixture. Wrap each pepper with a half slice of bacon and secure with a toothpick.

3) Preheat gas grill to medium. Grill poppers for 3-4 minutes per side, until bacon is lightly browned. Serve immediately.

 

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