Larrupin

Uncommonly Good

I Love Summer Tomatoes!

I didn’t plant a garden this year, but a friend did, and she has been sharing the bounty! I have garden fresh tomatoes for the first time in years, an I am in hog-heaven!

I put this quick snack together a few hours ago.

Fresh Tomato Bruscetta

 

Fresh Tomato Bruschetta

For a Single Serving

  • 6 half-inch slices sour dough bread (or any other dense bread)
  • Olive oil spray
  • Garlic granules
  • Dried basil
  • Dried oregano
  • Parmesan cheese
  • 1 fresh tomato
  • Balsamic vinegar

Directions:

  1. Put the bread slices on a foil lined toaster oven tray.
  2. Spray with olive oil and sprinkle with garlic granules. Turn slices over and repeat on the other side.
  3. Sprinkle with oregano and basil.
    Optional: Toast the bread at 300°–325° to your preferred crunchiness. Skip this if you’re in a hurry or if you want your bread soft.
  4. Top each slice of toast/bread with a slice of tomato.
  5. Sprinkle with more basil and oregano.
  6. Top with slivers of Parmesan cheese. (Feta crumbles are also good if you have any.)
  7. Slide the toast in the oven at about 350° until tomato is warmed through.
  8. Serve with a small bowl of balsamic vinegar. Dip toast in the vinegar before each bite.

Note: if you make more than one serving each person will need a personal bowl of balsamic vinegar. There will be double dipping. 🙂

Larrapin!

 

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July 4, 2012 Posted by | Appetizer, Snacks | , , , , , , , , , , , , , , | Leave a comment

Grilled Cheese Month: Dijon, Muenster, Egg and Avocado

I came across a recipe for the Perfect Fried Egg Sandwich a few days ago which got my mouth a-watering. It was piled high with bacon, but when I got ready to make this I was too impatient to fry the bacon. It wasn’t too shabby the way it turned out.

I wanted to be sure the cheese was melty on both sides and I didn’t think this would be very easy to flip, so I made it open-faced and put it together when it was done. I put it together on my homemade garlic-herb bread.  I used two burners, my iron griddle for the sandwich, and one of my 6 1/2-inch iron skillets for the egg.

1.

Muenster Cheese

Spread butter on one side of the bread, Dijon on the other and place it, butter side down on a medium hot griddle.

2.

Fry and Egg

Meanwhile, heat a small skillet to medium, add butter and immediately add the egg. This is one time you want the yolk to break. Swirl it around a little or a lot.

3.

Add Avocado

While the egg fries, add slices of avocado to the top of the melting cheese.

4.

Add the egg

When most of the egg white is cooked, put the egg on top of the avocado. Leave it flat for a whole sandwich, or use a spatula to roll it burrito-style to fit. Add the bacon here if you have it.

5.

Put the sandwich together

Carefully flip one side of the sandwich on top of the other.

6.

Grilled Fried Egg Sandwich

Grilled Cheese Fried Egg Sandwich

7.

Grilled Cheese Fried Egg Sandwich

Grilled Muenster, Dijon, Fried Egg and Avocado on Garlic-Herb Bread Sandwich

Larrupin!

April 17, 2011 Posted by | Sandwich | , , , , , , , , , | 1 Comment

Grilled Cheese Month: About the Bread

Of course since I’m writing about sandwich bread the loaf I made today flopped. The third time was not a charm.

I say third time because it’s the third time I used my bread maker. I know bread makers are old news to a lot of people but I’ve never had one. And I wouldn’t have one now except I came across a barely used—maybe never used—Sunbeam at my local Salvation Army store a couple of weeks ago. It was tagged $5.99 and the day I shopped it was 25% off. So I paid a whopping $4.50 for it.

Bread Maker

It was in such great shape I barely had to wipe it down. Of course there was no manual so before I put any money into it I went home and checked it out online.

Sunbeam Bread Maker

I couldn’t find the exact model number but I found enough about making bread with bread makers to decide it was worth the “investment”. I went back to the store and bought it.

Bread Maker Control Panel

I had no idea you could make dough with a bread maker. That means cinnamon rolls, pretzels, and pizza dough.

Sunbeam Model Number

When I got it home I looked it up again to find a closer match with the machine I had and I downloaded the manual and recipes that came with it. I started with the basic bread mix. It was soooo easy.

Ready to Mix and Make

You have to put the ingredients in the pan in a specific order. In my machine the wet ingredients go first. Wet includes softened butter and crushed garlic. Then dump in the flour and other dry ingredients. The last thing you add is the yeast. Make a little well on top of the dry ingredients and add the yeast so it doesn’t touch the wet ingredients on the bottom.

Plug it in, select the bread you’re making, the kind of crust you want, and press start.

Basic Bread #1

This was my first loaf of bread. Looks pretty good, huh? It was. A Garlic-Herb recipe was next. So far so good.

I really like the rustic crunchy crust that happens when I grill it.

Today I tried wheat bread and it didn’t go so well. The instructions said flour could get old, but I went ahead and used some I had in the cabinet. It did not go well.

It wouldn’t mix. It was crumbly. I added more water. It looked almost OK. It smelled good. But, alas. It was heavy as lead. It wasn’t shaped like a loaf. It tasted bad.

So, Mrs. Lincoln, how did you like the play?

The good news is the dogs love it.

April 11, 2011 Posted by | Uncategorized | , , , , , | Leave a comment

Grilled Cheese Month: Muenster Chicken

I know they are fattier, but I really like chicken thighs. And they’re very easy to cook if you buy them already deboned. When you open the package to wash them, take the scissors and cut off all the globs of fat the butcher left on and lay them out on a platter.

I season them with my own herb blend or tarragon or thyme or whatever else smells good. Then I roll them into a spiral and put them in a lidded baking dish. Snuggle them next to each other and cover with white wine. I have a boxed Chardonnay just for baking chicken. I usually sprinkle more herbs on top and maybe add some crushed garlic and a few slices of onions.

The lid goes on and the whole kit and caboodle goes into a preheated 400° oven for about an hour. You can serve them on rice or egg noodles, make chicken salad out of them, or just let them cool off and slice for sandwiches. Today I put them in another grilled cheese sandwich.

Grilled Muenster Chicken

I started by spreading the bread with Dijon Chutney Mustard. It’s 3:1; Major Grey’s Chutney to Dijon mustard. I used Grey Poupon, but there are a lot of choices out there, so use your favorite. And if you like tangy sweet mustardy flavors you may want to fill a little jar and keep it in the fridge so it’s handy to put on all sorts of stuff… like cream cheese and crackers.

If you want the kids to eat it use the jelly part of the chutney and leave the lumps out. Kids will eat almost anything if it’s sweet and it isn’t lumpy.

I added a layer of thin sliced Muenster cheese on each piece of bread. Then I took a chicken thigh and because it was so tender it was easy to smush apart with my fingers and spread out on top of the cheese.

I used a garlic-herb bread with flavors so subtle you don’t even notice them unless you’re eating the bread all by its lonesome. It’s a bit more robust than plain bread, but if I’m craving a garlic and herbs I’ll add a lot more herbs and garlic.

Then it went on my handy-dandy iron griddle and voila! Toasty, tasty.

Dillon’s version was mayo, chicken, and provolone. Stay tuned to see how yummy that was!

Larrupin!

April 10, 2011 Posted by | Uncategorized | , , , , , , , | 1 Comment

Grilled Cheese Month: Tuna

Today I used tuna for my grilled cheese lunch. Pretty darn tasty!

I started with one over-sized slice of bread and cut it in half.

Bread with Honey Mustard and Mozzarella

 

Next, honey mustard went on both pieces of bread.  This sandwich turned out a bit sweet, so next time I would switch to Dijon or a less sweet variety of honey mustard.

 

 

I put mozzarella on one slice of bread and cheddar on the other slice.

 

 

 

Dill Pickle, Cheddar, Chunk Tuna, and More Cheese.

 

 

A dill pickle went on one side, and I carefully piled well-drained chunk tuna on the other side.

 

 

 

 

I topped the tuna with more grated cheese before putting the sandwich together.

 

 

 

The griddle was about “just right” hot, so it was time to add a puddle of olive oil. Both sides of the sandwich were smeared in oil before I left it to cook for a few minutes.

 

 

 

 

Look at that perfect golden brown toastiness!

 

The chunk tuna made this a little more fragile, so I had a fork handy for the droppings.

 

 

Banana peppers would be a tasty addition but I’m out right now. And it needs something red. A sprinkle of pimento, or roasted red peppers would be just the ticket!

Of course you can make this full-sized for a hearty eater, but I’m trying to behave myself these days.

 

 

Larrupin!

 

April 8, 2011 Posted by | Tuna | , , , , , , | 3 Comments

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