Brie, Turkey, and Herb Mustard Grilled Cheese Sandwich

Something about rainy days warrants the making and consumption of grilled cheese sandwiches.  I think it’s the temperature, more than anything.  It’s cold outside, so soup seems like the obvious solution to quickly warm you up.  However, soup, in and of itself, isn’t necessarily that filling.  You need something of real substance to truly make it a lunch.  That’s where the sandwich comes in.  To continue to fight the chill induced by frigid precipitation, you grill it, serving it up warm and melt-y, just the way mom used to make it.  This is the scene today, just without the soup (who needs it?) and with more herbs than usual (let’s not let that garden go to waste).

What are your feelings about melted cheese?  The stringier, the better?  Do you consider five types of cheese on one sandwich acceptable?  If so, I admire your fortitude.  I cannot say that I am a member of this camp.  I’m very wary when it comes to melted dairy products, and I am still a fan of utilizing American cheese (you know, a “cheese product”) for most of my melted cheese needs.  Once it’s melted, it stays melted; that’s what I like about it.  However, brie qualifies as an actual cheese and shares some similar properties: it’s a soft cheese, it melts quickly, and it stays soft and melt-y for a long time.  I vote that it be incorporated into today’s sandwich.  The motion passes.

Mustard appears to be having a moment.  I’ve come across numerous mustard-centric recipes as of late and have simultaneously been on a German food kick (it incorporates a lot of mustard), so some fancy mustard seems like a fitting addition to this lunch extravaganza.  Done.

To top things off, we’ll add some turkey for substance (protein!), some red onions for a bit of fresh spice, and, if you’re feelin’ crazy, Granny Smith apples slices for a bit of sweetness.  Why not?  There you have it: nearly all of your food groups in one sandwich.  One sandwich to rule them all.

Brie, Turkey, and Herb Mustard Grilled Cheese Sandwich

Makes 2 Sandwiches

Herb Mustard adapted from Bon Appetit

Herb Mustard Ingredients:

2 Tbs. stone-ground mustard (Ingelhoffer is terrific)

1 Tbs. + 1 tsp. fresh chives, chopped

1 Tbs. tarragon

2 tsp. light brown sugar

1 Tbs. lemon juice

1 1/2 tsp. lemon zest

Additional Ingredients:

4 slices bread

1/4 lb. brie cheese, sliced

1/2 lb. turkey, sliced

red onion, sliced

apple, sliced (optional)

To Make the Herb Mustard:

In a small bowl, combine the chives, tarragon, and mustard.  Mix with a fork.  Add the lemon juice, lemon zest, and brown sugar.  Stir until the brown sugar has completely dissolved.  Set aside until ready to use.

To Make the Sandwich:

Heat a medium saucepan over medium heat.

Butter one side of each slice of bread.  On the opposite side of the bread, spread 1-2 Tbs. of the herb mustard.  Pile on the brie, turkey, and, if using, red onion and/or apple slices.  Set the sandwich in the saucepan, and allow it to grill for 2-3 minutes, until golden-brown on one side and the brie starts to melt.  Flip the sandwich over and continue to grill until the opposite side is golden brown, another 2-3 minutes.  Serve immediately.  Enjoy!

Day Out: Central Food

I like to think that Sherlock Holmes and I could be good friends.  We share a few commonalities, such as the initials “SH”, an ability to play the violin (albeit poorly on my part), and the love of good mysteries.  The most recent mysteries I have encountered: what is mushroom mousse, and whom do toast soldiers serve?  I found the answer at Central Food.

Central Food is located a stone’s throw away from downtown Spokane, and its situation atop the northern bank of the Spokane River affords its patrons an idyllic view of both the city and the river.  The restaurant is one of several businesses helping to establish the up-and-coming Kendall Yards neighborhood, which is found on the north side of the river nestled between Maple and Monroe.  Prior to this visit, I was utterly unbeknownst to this part of town and was delighted to discover its existence.  New construction is everywhere to be seen, and I imagine that new businesses will be flocking to the area to claim their share of the coveted riverside view.  Central Food has been in business only six months, but word about the joint is really getting around: along with an article or two in the Spokesman Review, the restaurant has been the beneficiary of a great deal of word-of-mouth advertising.  Over the past few months, I feel like every other person I have talked to has asked me whether I’ve been to Central Food yet.  Finally, I’m able to answer in the affirmative and to understand why everyone won’t stop talking about one of Spokane’s newest and finest eateries.

Open seven days a week, this restaurant serves breakfast, lunch, and dinner, making it an exemplary meeting place any time of the day.  On a rainless and shining Sunday morning, I met a friend at Central Food to catch up on each others’ happenings, enjoy breakfast and coffee, and to see what all the fuss was about.  When I arrived, eager patrons were already lined up at the front of the restaurant, waiting for their seats and opportunities to take in the serene scenery.  Upon sitting down, my friend and I were warmly greeted with hot coffee and a synopsis of the day’s specials.  I took my time reviewing the breakfast menu and appreciated the minimalist, straightforward descriptions of the dishes; I’m all for clever wordplay and the generous use of adjectives, but when it comes to meal descriptions, simpler is often better.  Breakfast offerings include standard morning fare, such as omelets, corned beef, and fruit, as well as more adventurous offerings, like french toast jazzed up with honey-bourbon-pecan butter, a breakfast pot pie, and terrine.  The latter piqued my interest, and its description made me most curious: mushroom mousse, bacon, a poached egg, and toast soldiers.  Compelled to learn what mushroom mousse could possibly be, I placed my order and waited to find out.

What with the breathtaking scene of the tempestuous river and bottomless cups of coffee, one really doesn’t mind waiting for her meal to arrive.  I felt as though only minutes had passed and my friend and I had barely scratched the surface of our conversation before our breakfasts (and the answer to my mushroom mousse mystery) appeared in front of us.  Surrounded by lightly buttered toast soldiers, a ramekin of terrine topped with a salted egg sat before me.  Mushroom mousse is, in fact, the most apt way to describe terrine.  Terrine itself is similar to pâté or tapenade; Central Food’s terrine consisted of mushrooms and bacon, finely chopped to a spreadable consistency and served slightly warmed.  Spread on toast soldiers this modest and savory breakfast was surprisingly filling and a nice and easy-going meal to start off a day of rest.

Having been won over by breakfast, I’m now keen to try the lunch and dinner options, too.  Central Food sources many of its ingredients from local vendors, including Full Bushel Farm (visit their stand at the Liberty Lake and South Perry Farmers Markets) and Quillisascut Farm, and so as to cater to all tastes and food sensitivities, most dishes are available vegan, vegetarian, and/or gluten-free.  With Central Food’s economic and nutritional conscientiousness in mind, I don’t doubt that I’ll have no trouble finding willing participants to try their lunch and dinner menu with me.  And with that gorgeous view of the mesmerizing and frenzied waters below, who’s going to turn down that kind of dinner and a show?

Banana Crepes with Whipped Nutella

OK, be honest.  How much of your weekend did you spend watching new episodes of Arrested Development?  An hour?  Two hours?  More time than you’d like to admit?  It’s alright.  Me, too.

Throughout the Bluth binge, it was not addressed whether the good ol’ frozen banana stand was still in business.  I hope it was, because, really, there’s always money in the banana stand.

What if weren’t open anymore, though?  Do you think that the good people of Newport Beach would ever get tired of munching on chocolate-covered bananas and meeting at the big yellow joint?  I would hope not, but it’s a possibility.  In light of this potential and hypothetical eventuality, I’d like to suggest an alternative: chocolate and banana crepes.

I’m all about crepes just about all the time, and today is no exception.  The banana crepes themselves are easy enough to make: add a banana to the crepe batter (along with a splash of bourbon, if you’re feelin’ wild) and ta da!  Banana crepes!  A little bit of chocolate goes a long way when it comes to breakfast, so we’ll lighten things up a bit on the chocolate front.  Behold: whipped Nutella.  Yes, please.  First, we’ll whip up some cream cheese with a bit of sugar added.  Then we’ll mix in the Nutella.  It’ll be great.  To finish things off, I suggest adding nuts, because what’s a Bluth banana without nuts?  C’mon!  It’s gonna be great!

Banana Crepes with Whipped Nutella

banana crepes adapted from Smitten Kitchen

makes about a dozen crepes

Banana Crepes Ingredients

4 Tbs. unsalted butter, melted and slightly cooled

1 large ripe banana

1 cup milk

3/4 cup all-purpose flour

4 large eggs

1 1/2 tsp. vanilla extract

2 tsp. bourbon (optional)

1/4 tsp. salt

1/4 tsp. cinnamon

1/4 tsp. nutmeg

2 Tbs. light brown sugar

Whipped Nutella

8 oz. cream cheese, at room temperature

1-13 oz. jar Nutella

2 Tbs. granulated sugar

Toppings (optional)

chopped nuts

fresh berries (strawberries are most excellent)

shaved coconut

whipped cream

caramel syrup

To Make the Crepe Batter:

In a blender, combine the banana, eggs, and milk.  Blend until smooth.  Add the brown sugar, salt, cinnamon, nutmeg, vanilla, and bourbon (if using), then blend.  Add the melted butter and 1/4 cup of the flour, and blend until smooth.  Continue adding the flour 1/4 cup at a time, blending between additions, until all of the flour has been incorporated.  Cover the crepe batter, and allow it to sit in the refrigerator for at least an hour and up to overnight before using.

To Cook the Crepes:

Grease a medium saucepan over medium heat with either a tablespoon of butter or a light spray of canola oil.  Pour about 1/4 cup of crepe batter into the pan, then swirl the pan around to evenly spread the batter over the pan.  Allow the crepe to cook for about a minutes, until the surface of the crepe appears dry.  Using a narrow spatula, loosen the edge of the crepe, then flip it over.  Allow the crepe to cook for about 30 more seconds before removing it from the pan.  Repeat this process until all of the crepe batter has been used up.

To Make the Whipped Nutella:

In a medium mixing bowl, combine the cream cheese and granulated sugar.  Using an electric mixer, whip the cream cheese until light and fluffy (about 3-4 minutes).  Gradually, about 1/4 cup at a time, add in the Nutella, continuing to whip until well-incorporated.  Continue to add the Nutella until the entire jar has been incorporated.  Cover and chill until ready to use.

Note: I suggest setting the whipped Nutella out about 30 minutes before you intend to use it.  It firms up a lot in the refrigerator and can be difficult to spread on the crepes.

To Assemble the Crepes:

On one side of a crepe, spread 2 Tbs-1/4 cup of the whipped Nutella.  Sprinkle about 2 Tbs. of chopped nuts and any additional toppings you may desire on top of the whipped Nutella.  Roll the crepe up and serve.  Enjoy!

Apricot-Ginger Granola

Oh, granola, you are like the free-form jazz of the baking world.

There aren’t a lot of rules when it comes to granola.  To make it, all you really need are oats, some oil, a bit of sugar, and whatever fruit or nuts your heart desires.  It’s easy to make, full of fiber, and a healthful addition to your morning yogurt.

I cannot wait until fresh apricots start showing up at the farmers markets.  I know I’ve got a while to wait for them, still, but I’d like to get in the spirit anyway.  Some dried apricots sound like a fine addition to any granola, if I do say so.

Ginger?  Yes, please!  I used to hate having crystallized ginger in my granola.  I started leaving it out, but once it was gone, I really missed it.  I’m tempted to quote “Big Yellow Taxi” here, but I will resist.  Just a little bit of ginger is going in, too.

What else, what else…  Coconut?  Why not?!  Packed with healthy fats, unsweetened coconut shavings add a bit of sweetness and texture to an otherwise grain-heavy combo.  We’ll use a bit of coconut oil, too, to help keep everything together.

That’s about it.  This granola is going to be grrrrreat!

Apricot-Ginger Granola

Adapted from The Best Life Diet by Bob Greene

Makes about 10 1/2 cup servings

Ingredients:

3 cups old-fashioned rolled oats

1/2 cup sliced almonds

1/4 cup flax meal

1/4 cup wheat bran

1/4 cup wheat germ

1/3 cup unsweetened coconut

1/4 cup coconut oil

1/3 cup maple syrup

1 tsp. vanilla extract

1/2 tsp. almond extract

2 Tbs. light brown sugar

1 egg white

3/4 cup dried apricots, chopped

2 Tbs. crystallized ginger, chopped

To Make the Granola:

Preheat the oven to 325F.

In a large mixing bowl, combine the oats, wheat bran, wheat germ, flax meal, coconut, and almonds.  Gently mix to combine.

In a small saucepan over medium-low heat, add the coconut oil.  Once the coconut oil has melted, add the maple syrup and both extracts.  Allow all of the ingredients to heat for two minutes, then add the brown sugar.  Mix in the brown sugar until it has dissolved into the oil mixture.

Once the brown sugar had dissolved, drizzle the oil mixture over the oats mixture.  Gently stir with a spatula, then add the egg white.  Thoroughly mix the mixture until all of the oats are coated in the oil mixture.

Transfer the oat and oil mixture onto a rimmed baking sheet lined with aluminum foil.  Evenly spread the mixture on the baking sheet.  Bake the granola for 25-30 minutes or until golden-brown.  Mix the granola every 5-10 minutes to ensure even browning.

Once the granola is golden-brown, remove from the oven and allow to cool on a baking sheet.  Once out of the oven, mix in the chopped apricots and crystallized ginger.  Allow the granola to cool completely before transferring to an airtight container.  Granola will keep for about a month.  Enjoy!

Night In: IronFest 2013 – Night 3

I feel very excited and a little bit sad that IronFest is now halfway over.  It’s like the feeling you have when you’re looking forward to Christmas: you’re eager for it to be here so that you can celebrate and enjoy it, but you know that its arrival also means that it’ll soon be over, so you’ll have to wait what will feel like an eternity until it comes again.  Only, in this case, the event in question is a superhero movie and there won’t be any presents.  There will probably be cake, though.

Night 3 of IronFest 2013 was, perhaps, the least Iron-tastic of them all, at least in terms of film.  As we had four weeks to fill and only three movies featuring Iron Man (neither of us had any desire to watch the entirety of The Incredible Hulk just to see a 30 second cameo), we had to pick another film from the Marvel line-up.  In retrospect, I guess we could have just chosen another Robert Downey, Jr. film and been just as happy (if not happier) with our choice, but, I suppose, everything’s clearer in hindsight.  Anyhow, we tuned in to Captain America: The First Avenger last Thursday evening, thus commencing the night’s festivities.

This time, it was my turn to play hostess, and I couldn’t have been more glad to do so.  I’d been tossing ideas about what to make around in my head all week, and I had finally come to a satisfying conclusion: crepes!  Not just any crepes, but Supreme BLT Crepes.  Oh, yeah, now we’re talkin’.  The prep work went surprisingly swiftly, so by the time my good friend, Amy, arrived with the last of the ingredients (some crumbled goat cheese and exactly four pieces of bacon), it took only a short while to throw everything together and enjoy our feast.

I have neither plans nor an occasion to wear lederhosen anytime soon, but I applaud RDJ for sporting some. Sir, please, keep bein’ awesome.

After the treat that was an arugula BLT atop a crepe, we were about ready to wind down.  Each armed with a Spokane Sour, we claimed our spots around the TV for movie time.  As we’d both seen Captain America before, neither of us was all that concerned about interrupting the film to discuss more pressing issues… like what we plan to wear to the finale of IronFest.  Red and gold, obviously.  Discussing this, we realized that this is far from the first time that we’ve sported coordinating outfits for an outing.  Far from the first, in fact.  Just a few examples: last October, we both sported knitted Jack o’ Lantern vests with pumpkin headbands.  To see the stage show Rock of Ages, we wore shiny gold bottoms with ’80s band t-shirts.  Last time we went to Manito Tap House, we both purposefully wore brightly colored maxi dresses.  You see the trend, here?  We like have a good time, and that usually involves some foresight as to what we’ll be wearing.

Dessert?  Did someone mention dessert?  I did.  I’d given considerable thought to what a good springtime dessert would be.  How about a strawberry rhubarb galette?  Yes, please!  Strawberries are starting to pop up at the grocers, and I’m lucky enough to have plenty of rhubarb growing in my back yard, so everything fell into place to make this most excellent vernal delight.  Served with homemade whipped cream, this sweet and tart lazy pie was an ideal way to end what had been a terrific evening of cooking and conversation, with a bit of movie-viewing to boot.