Weekly Tidbits: Avocado Grilled Cheese

I felt inspired to tackle the classic grilled cheese after reading an article written by Ruth Reichl for Gilt Taste on several small changes you can make to take your grilled cheese from ordinary to extraordinary.  Although I think we all have to admit that it's not physically possible to make a bad grilled cheese.  It's cheese and bread.  Even if you fail to melt the cheese or burn the crust, it's still cheese and bread!  Frankly, I'll eat one in pretty much any condition.

I have loved the classic white bread and Velveeta grilled cheese since childhood.  On a faster and similar note, I used to eat cheese pouches (Hoffman Super Sharp + Pita Bread + 45 sec microwave) for lunches in high school.  Or breakfasts. Or snacks.  Did I mention I love cheese?

As I've grown older, I've experimented with new variations.  Whole grain, seeded, honey and oat breads.  I've combined provolones, cheddars, swiss, monterrey jack and brie.  I've rotated in tomatoes, faux ham, spicy mustards, even peanut butter on occasion.  I've also always known that the key to a melted, golden edged grilled cheese is patience and low heat.

So not everything Ms. Reichl describes in this article is new to me.  But what really turned the tables on me in the article was her suggestion to coat the outside of the sandwich not with butter, but with mayo.  Mayo!  I really hate mayo.  I was raised on Miracle Whip Light and have the same sort of violent opinion on the matter that I reserve for Yankees vs. Red Sox debates (clearly, the Yankees are smarmy, overpaid, juiced up egotists that have never deserved a single World Series win).  So when I gave this savvy suggestion a shot with MW instead - and just as awesome, adding a little tang to the sandwich, while perfectly browning the bread.

Another great suggestion was shredding the cheese as opposed to laying on slices.  Most cheeses aren't overly processed and meant to melt at the drop of a hat like pasteurized cheese product, so by grating the cheese you increase the surface area exposed to the heat and it melts so much faster!  Bravo, Rachel!



Here is a little summary of the new and improved grilled cheese sandwich:

2 slices of Whole Foods 365 Organic Mighty Multigrain Bread
1 tbsp Miracle Whip Light, divided in two parts
3 slices of deli-sliced Havarti (or grate if you buy a hunk)
1/4 cup of shredded mozzarella
1/2 avocado, 1/4" slices lengthwise
Spectrum coconut oil spray

1. Spray your nonstick frying pan with a light layer of coconut oil and heat to medium.  Toss in the slices of avocado and saute, flipping them periodically, until a light gold crisps the edges.  Remove from heat and set aside.
2. Re-spray the pan with a little more coconut oil (or use butter depending on preference and health concerns - although you're eating a grilled cheese sandwich so I assume health isn't your primary focus in constructing a meal) and place on high heat.
3. Slather the miracle whip on one side of each piece of bread, and place one, miracle whip side down, into the pan once it has heated up.  Immediately drop the temperature to low heat.  
4. Sprinkle or lay your cheese onto the first piece of bread, and top with the second, miracle whip side facing upward. The first side will take on the order of 5 minutes or so.  During this time watch some hulu or wash some dishes. 
5. Once the bottom half of the cheese begins to melt, it's ready to flip.  At this stage, the bread shouldn't be golden, merely a little shiny and softer.  Repeat this melting process on the second side, but don't flip again until the bottom side is a golden brown.  This should be faster than the first half.
6. Once you're back to your original side, grab some tongs or use your fingers to peel up the top piece of bread.  Layer your lightly sauteed avocado in the cheese.  Allow the sandwich to cook until the first side browns to match the second.  
7. Remove from heat, cut in half and serve! (I enjoyed mine with some mango salsa!)

Orange, Pineapple and Banana Muffins

I originally found this recipe on Cafe Sucre Farine and had every intention of following it to the letter ... up until I looked in my fridge and realized that I was missing some key ingredients.  But never fear, I can substitute like a champ!

Glazed Pineapple, Orange & Banana Muffins

For muffins:
1 stick butter, softened
½ cup sugar
1 large egg
2 cups flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup greek yogurt, plain
1 teaspoon vanilla extract
1 medium ripe banana, diced
½ cup chunk canned pineapple, drained and diced (reserve juice)
1 naval orange, segmented

For glaze and topping
½ cup powdered sugar
1 tablespoon of reserved pineapple juice

⅓ cup granulated sugar
½ teaspoon cinnamon
1 teaspoon orange zest

Directions for muffins:


1. Preheat oven to 350˚F.

2. In a small bowl, toss together pineapple, orange and banana like a fruit salad.

3. Using either an electric mixer or separate bowl, whip together softened butter and sugar. Add the egg, continuing to mix, and lastly beat in the greek yogurt and vanilla.

4. In a third bowl (yes, three!), sift together the dry ingredients (flour, baking soda, baking powder, and salt).

5. Now bring it all together: Slowly add the wet batter to the dry ingredients, one spoonful at a time. Once combined, then gently fold in the fruits.

6. Divide mixture evenly into a mini-muffin pan, either nonstick or using muffin cups. This should make approximately 24 mini muffins.




7. Place muffins in oven. Bake 15 to 20 minutes or until golden. Allow muffins to cool before applying glaze.

8. Combine powdered sugar and pineapple juice until smooth for the glaze, and then drizzle it atop the cooled muffins.  Combine sugar, flour orange zest and cinnamon and sprinkle atop the glaze before it sets.

Spicy Sauteed Okra (Bhindi)

A few weeks ago I was introduced to this amazing dish whipped up by a friend of friend's wife.  We had returned to the house from a winding shopping trip and were ready for a bite to eat.  Food preferences can always be a bit tricky when you're a guest in someone's home, but luckily my friend chimed in that I was a vegetarian while the menu was still under debate.  The news was readily accepted and a plan for an all Indian-meal was devised with curry, rice, potatoes and bhindi (okra).

It was my first time having okra outside of a Southern gumbo-type situation and I was completely blown away (actually it was also my first time having authentic, homemade Indian outside of a restaurant). The okra was so crisp, flavorful and fresh with a depth of spices to enhance what remained a solid green vegetable dish.  Who knew?  I always pictured okra as sour and slimey. Clearly someone has been cooking it wrong.  With cravings to try this delicious main dish, I ended up prompting one of my Indian coworkers for the recipe - she immediately knew what I was talking about, and while she professed she personally wasn't a fan, that she'd snag the details from her friend.

And the result is below!  I added a bit of yogurt in because I thought it was a touch dry without an accompanying dish (yes, I just sat down and gluttonously ate a whole bowl of it).  Some scallions or dill would make a nice touch to mix in with the yogurt as well.  I'll add an update if I make any adjustments to the recipe in the future, as I've seen a variety of options online as well that I'm itching to try in an attempt to bring a more complex range of flavors. Enjoy!

Spicy Sauteed Okra

0.5 lb okra

Olive oil

Salt (to taste)

1 tsp coriander

1 tsp tumeric

1 tsp cumin

1 tsp chile powder

Dash of cayenne
1/2 cup of greek yogurt, plain (optional)
1/4 cup scallions, chopped

1. Wash and chop okra into 1/2" pieces, disposing of stems.
2. Add a tablespoon of olive or coconut oil to a saute pan with the burner set on medium heat.  Add okra and spices to the pan and begin to cook, stirring with a wooden spoon as you go.
3.  After about 10 minutes, the okra should begin to get golden in the white centers near the seeds, the slippery interiors will dried up and the edges will begin to get caked with spices.  Taste to verify that the spices are to your liking, mix in a little extra if necessary at this time to adjust.
4.  Continue to cook until the edges are browned and the okra has soften, no longer the crisp fresh fruit.
5.  Serve immediately with a dollop of plain greek yogurt and a dusting of fresh scallions.

Weekly Tidbits: Tomato and Cranberry Bagel

I made an exciting trip to Panera Bread this week, when I had a massive craving for a bagel and cream cheese.  Rather than just one, I ended up grabbing a half dozen of the Cranberry Walnut Bagels along with their new Cranberry Orange Cream Cheese.  Yum.

What I always forget when surrounded by the scent of fresh breads and soups at Panera is that I never eat bagels, let alone at home.  It takes me weeks if not months to eat six of those puppies, so they always end up in the freezer, which seriously dents their freshness.

So in an attempt to have a well portioned lunch, I tossed together half of a toasted bagel, a slathering of the deliciously sweet cranberry orange cream cheese - and what really made, left it fresh and clean were the halved grape tomatoes I popped on top.  Something about the cranberry-orange-tomato combo that sent me straight to heaven.

Highly recommended way to get in a quick, filling lunch!

Lingonberry Caves and Icebox Rolls

Just after graduating college, I spent a couple of years working two jobs - one in an entry-level engineering position that didn't quite make the rent, and the other as a part-time sales associate for Crate and Barrel.  It's hard to explain the culture of C&B unless you've work there, while while recognizing the melodrama in saying this, it totally changed my life.  And I'm not just talking about the total kitchenware overhaul I pulled off or the entrance of a KitchenAid Artisan mixer into my home or even the birch-bark moose that has become long-standing guest at Christmas.  It was just this super friendly, optimistic, happy, helpful atmosphere that I haven't seen replicated in other stores - let alone national chains.

C&B employees were not only were super cheerful with customers, but with each other.  Going to work was a fun, social experience and everyone believed in the products and was excited about the products.  You assisted customers not because you wanted to sell them something, but because you wanted to find that perfect item for them - even if it meant that item was at another store.  You'd bend over backwards to make sure they walked out with a smile or good feeling about their experience.  That's a serious feat to pull off when it comes to hiring the right people. Now given that I only worked at one particular store, I can't say that this attitude was the attitude across the board - but the C&B in Cambridge, MA was a fun experience all around as someone who worked there and as a customer.

Now what does this have to do with cooking?  Well, we would have storewide meetings from time to time that involved games, raffles, food and, of course, some serious motivational talks to get us psyched for the new season.  At one of these meetings we had a bake-off challenge:  Use one of the items in the "pantry" section of C&B to make something delicious.  Winners and participants would get prizes (and these were intense prizes - one time I got a blender, another a juicer).  Now it was stiff competition among C&B staff members - they hire people who are passionate about cooking, baking, home design, and everything domestic.  So when it came to baking, I frankly never even came close to winning.  But what I did get out of it was an introduction to lingonberry preserves.

Lingonberries seem to be most commonly associated with Sweden (and thus can be found at Ikea).  They are red, tart and similar to a cranberry or current, perhaps a bit more mild.  They're most commonly found in the form of jams and juices. Over the past few years lingonberry products have slowly moved into mainstream grocery stores as well, at least in New England, so they shouldn't be too difficult to get your hands on.

So with some lingonberry preserves on hand, I decided it would be the perfect fruit to accent the many Christmas cookies I had to make (as a result of the truffle failure).  I did a quick sweep of the web to see what I could find that was a traditional or unique cookie using the lingonberry, but mainly came across a variety of shortbread or icebox varieties.  That was fine with me, I could handle a basic shortbread cookie.

First, I made Lingonberry Caves with Cinnamon.  I snagged/converted this recipe from blogger Dagmar on A Cat In The Kitchen.   Please check out her site, since she has many tasty ideas and really beautifully photographed portraits of her cats.

Lingonberry Caves
(makes approx. 24 cookies)
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp pure vanilla extract
2 cups flour
1 tsp baking soda
1 tsp cinnamon
lingonberry jam (or substitute with your favourite one)
30 mini paper cups

1.  Preheat the oven to 375° F.
2.  Cream the butter, sugar and vanilla sugar.
3.  Add the flour, combined with baking soda and cinnamon. Roll dough into 24 balls, placing each into put in a medium sized paper cup.
4.  Using a finger, indent the dough balls with a thumbprint size holes and fill them with spoonfuls of jam.
5.  Bake for approximately 12 minutes.

Next I had a double batch of icebox cookie dough originally to be used for Chocolate Dipped Coconut Sticks (later recipe).  So I rolled out the additional half batch of dough, slathered on some lingonberry jam, rolled it back up and baked up some tasty berry swirls as an additional treat for the cookie box.  Bringing this all back to C&B, the basic icebox dough recipe was given to me by a C&B coworker, Jane, who made literally thousands of cookies every year to share with friends, family and, of course, coworkers.

Basic Icebox Cookie Recipe:

1 stick butter, softened to room temperature
1/3 cup powdered sugar, sifted
1 egg yolks
1 tsp vanilla
1 1/4 cup flour

1. Whisk butter, sugar and salt until light and fluffy, preferably in an electric mixer.
2. Beat in egg yolk and vanilla.
3. Add flour until combined well.
4. Lastly fold in any additions to the dough at this time, whether nuts, chocolate chips, coconut, etc.
5. Roll out into a long rectangular block and fold up in plastic wrap to chill in the fridge before rolling, shaping and baking.
6. Let chill for at least 30 minutes, and preheat the over to 350F while doing so.
7. Depending on the size/thickness of the cookies, they should bake for approximately 12 minutes or until a light golden on the underside.  Don't over bake.

For Lingonberry Swirls:

Between Steps 4 and 5, roll out the dough until approximately 1/4" thick.  Using a spatula, spread a thin layer of jam across the surface of the dough.  Carefully roll the dough into a long cylinder, making sure to prevent any of the jam from pressing out the ends or side.  Wrap the resulting dough and jam roll in plastic and proceed to chill as instructed above.  Once chilled, slice cookies into 1/3" slices and place on parchment paper-lined baking tray.

Chocolate Truffles Gone Awry

I love to make Christmas cookies.  But it's exhausting.  So when I saw Gilt City deal on a truffle-making class, I thought "quick, impressive alternative!"  Not so much.  This week I'm reporting a big honking cooking failure.

Now everything with this class was great.  Fun, tasty, friendly folks.  It took place in the basement of Castle and Elephant by Taste of Chocolate, or Boston Chocolate School.  We were greeted with decadent hot chocolate and a history lesson, including a sample of cocoa butter and coca beans.



I had every intention of walking away from this class with some new skills.  Our chocolatier made it look so easy.  We were even give a recipe list to take home with several recipes for flavored ganaches and a detailed explanation on tempering chocolate.  Actually, the class itself really focused on the chocolate tempering - although we didn't try it ourselves.  She had these big machines that just constantly kept the chocolate at temperature.  My at-home problem wasn't tempering - technically, I never even made it that far.  We were also handed pre-made blocks of ganache in three different flavors.  Then we were sent on our way to shape, dip and decorate our truffles. It seemed so easy when an experienced set of chocolatiers had pre-made the ganache and tempered the chocolate!

When I attempted to reproduce those delicious chocolates at home, my problem was the ganache.  Ganache was solidly breezed over.  No one mentioned to me the importance of temperature.  That I would need to heat the heavy cream to the same temperature of the chocolate.  That there was this risk of separation between the fat and the chocolate.  That it could turn into a crumbly, lumpy mess rather than the smooth "pudding-like" consistency that was described.   Nope.  I got to discover that on my own.

I scoured the internet to find some sort of "fix" for the crumbly, dry ganache.  I read about reheating half of it and then bringing down the temperature by mixing in the rest of the room temperature ganache.  This did not work.  It actually separated further until there were two distinct substances - little ponds of fat across a bumpy brown landscape.

I ended up tossing the lot and baked a bunch of cookies instead (I'll get everyone caught up on the cookies in the next post).  Below I am posting the original recipe for the chocolate caramel truffles that I attempted to make.  Perhaps someone else will have better luck.




Chocolate Caramel Truffles
1 cup sugar
1/4 cup water
3/4 heavy cream
18 oz bittersweet chocolate, chopped
2 tbsp butter, soft

1. Place sugar and water in pot.
2. Let mixture cook until amber in color (using a candy thermometer this should be approximately 350F).
3. Remove from heat and whisk in heavy cream a little at a time. Mix in a slow stream to prevent from boiling over.




4. Pour the hot caramel over the chopped chocolate.
5. Cover with foil and let sit for 5 minutes.
6. After 5 minutes, remove foil and whisk to blend.  Next, whisk in butter.
7. Refrigerate until solid enough to roll into truffles.

The Most Magical Place on Earth

It's not where you think.  There are no life-sized cartoon mice or princesses with castles.  Nope.  It's in a truck with a secret password.

When I went to New York City this weekend, I had one mission in mind:  Find a Wafel and Dinge truck. I'd read about this food truck, saw endless odes to its amazingness on Yelp and in magazine articles, and I just knew that if there was anything I was going to get on a Chinatown bus and travel 4 hours for, it was going to be this truck.

So what about that secret password?  You go to their twitter feed for a daily ticket to a free dinge.  Sadly, Saturday's secret password was not so much a password as an exercise in torturing other customers. Opera is not our thing, even in the name of free dinges.  My friend and I decided we could handle forking over the extra $1 to double-dinge our order and not burst eardrums.



Now everything anyone has ever said about these wafels doesn't hold a candle to what your first bite is like.  There were fireworks exploding, which I couldn't see at first because I went temporarily blind in my ecstasy.  I'm pretty sure there was also a Baptist choir belting out hallelujah, several rainbows appeared simultaneously through the cloudy gloom, and there were puppies.  Really cute puppies.

At the Wafel & Dinge cart just off Central Park

Okay, maybe only that last part was true. About the puppies.  Beside us on the park bench a couple shared small bites of the wafel with their puffy-jacketed pug who spent the entire time perched upright against their knees with an intent stare fixed on the wafel.  I would act similarly if someone was withholding wafel from me.

I actually have no idea what amazing recipe these folks have to make the wafels so addictive, but they come out chewy and slightly caramelized on the corners.  And then the dinges, or the toppings, there are so many choices but the one you can't forego is the speculoos spread.  It's like peanut butter, but better. I know, I know.  What could be better than peanut butter?  Well, this is it.  It's made from ground up ginger cookies. It's like making gingerbread in smooth spreadable form.  And then (it can get better), if you drizzle warm Belgian fudge over the speculoos-laden caramelized wafel, it's like a superior nutella.  That's right, it got even better.

Wafel with speculoos and Belgian chocolate

I mean, I've been fantasizing about these wafels since before I even finished my last bite.  My friend and I, sitting in the bitter cold at the edge of Central Park, looked at each other shyly and from powdered sugar-dusted lips tentatively voices what was going through both our minds, "What if we went back for more wafel?"

"At this cart?  Maybe we should go find another truck."

"Oh, you're right. I suppose we can't go back for seconds here.  Do you think there's one parked in Soho?"

"Probably. What if we went to every truck?  And got a wafel at each one?"

"That is the best idea ever."

 
 P.S. There were nuts purchased also.