This is a quick and easy dinner and the pear salad has a nice, fresh flavor that is really complimented by the walnut oil and blue cheese.
I’ve been wanting to make bread for a few weeks, but the temperatures in the upper nineties and even breaking one hundred a couple days in a row meant the last thing I wanted to do was turn on the oven.
Today will stay in the low seventies for much of the morning, so I felt like I could risk a nice round of baking. I turned this recipe into one loaf and four sub rolls.
Beef & Pepper Subs Continue reading
Every now and again I make a sub with whatever flat meats and cheese is on hand. I really like slaw on them and a fresh batch of slaw was the impetus for this ham and Swiss.
“With a cheese crust!” This one also has mushrooms, sausage, and banana pepper rings with three cheeses and Awesome Sauce. A generous sprinkle of kosher salt on the cheese crust after a good brushing with olive oil makes the “pizza bones” a treat.
I used Alton Brown’s pizza pizzas recipe for the crust. It sat in the fridge overnight. I doubled the recipe and used half for this pie, freezing the other half for later.
This is easy to make and so delicious! Chop half an onion and sweat it down in butter, then add chopped broccoli and some chicken stock. Simmer until the broccoli is tender then stir in your cheese of choice – I used processed American cheese and some shredded cheddar. When the cheese melts add milk and bring it back to a simmer, stir in a cornstarch slurry to thicken if it needs it.
I’ve been waiting for this since the first tomato turned ripe – enough to do the sauce thing for a delicious summer treat.Cook them down in a little olive oil over medium high heat, using a potato masher to help them along. Cook the pasta while the sauce is making, reserving some of the pasta water in case the sauce is too dry. Stir in a couple pats of butter and a tablespoon or two of tomato paste to finish the sauce. Add the spaghetti and fresh basil to the pan, toss with tongs, or flip it in the pan chef style if you’ve got the chops – this amount was a little too much for me. I did try and didn’t embarrass myself by spilling any but I will admit to a certain timidity. Garnish with more grated cheese and basil.