Open-Faced Grilled Cheese and Pate Sandwich

October 20, 2010 § Leave a comment

Wegman’s has the most incredible Cheese Shop. It’s not quite as impressive as The Grand Fromage in Skippack Village, but for a supermarket Cheese Shop, I will not disparage it.  They have a fine selection of raw cheeses from around the world (though I do tend to shop local for those– still, I do so love me some cheese) and they also have things like mascarpone cheese, creme fraiche and various pates, which I generally cannot find anywhere else.

Granted, I make my own creme fraiche now, but the original starter had to come form somewhere, so there you go.

The other day, Matt and I picked up a great raw cow’s milk cheddar, that is maplewood smoked to perfection.  It’s mild and creamy, with a light smokey taste that I just LOVE.  We also picked up a couple of pates, one pork and the other chicken and duck livers with truffles.  Matt liked the pork, I preferred the chicken/duck truffle.  Ella just said, “Yum!”

That baby loves her some pate. 🙂

For lunch today, I made some open-faced Grilled cheese sandwiches spread with the chickne/duck truffle pate, and it was so good!  I loved it, Ella loved it, you’ll love it– try it!

Open faced Grilled Cheese and Pate

Ingredients

  • 1 T butter, ghee, or coconut oil
  • 2 slices sourdough bread
  • 2 T pate
  • Cheese

Directions

In skillet, melt fat over medium heat.  Spread each slice of bread with pate and put spread side up in skillet.  Arrange slices of cheese over tops and cover with lid until cheese is melted.  Enjoy!  Goes great with apple slices or other fruit.

Sourdough Raisin Bread French Toast

October 14, 2010 § 2 Comments

This week, the supermarket bakery had a fabulous Apple Cider Raisin Bread sourdough loaf that I simply HAD TO HAVE.  As soon as I saw it, I knew I needed to make french toast.  And also to reverse engineer that bad boy and make some of my own.  The reverse engineering will have to wait for another day, because here’s a lot on my proverbial plate this week, and I have yet to successfully maintain a starter for longer than a week. *shame*

I am following along with the “pay what you can” Sourdough eCourse at GNOWFGLINS though, so I am hoping practice will eventually make perfect.  Or at least, sufficient.  I highly recommend the ecourse, by the way.  That and the Fundamentals class.  I took that in conjunction with Nourished Kitchen‘s “How to Cook Real Food” and they are a wealth of info!  If you are new to cooking, or real food, or just want to brush up on what you already know and add new techniques to your repertoire, these online cooking classes are wonderful!  Plus, GNOWFGLINS “pay what you can” plan is wonderfully flexible.

But I digress.  The Apple Cider loaf was crusty on the outside and a little denser than a sandwich bread on the inside. This was great for the custard soak though, so the slices really held up.  It was made with golden raisins, (which I am beginning to prefer to regular “purple” raisins of late) and had chunks of apples and cinnamon throughout.  I should add that the loaf smelled like apple cider.  Good stuff!

I made the whole loaf, which gave me enough for leftovers the next morning, and they re-heated really well, and were even better the next day!

Sourdough French Toast

Ingredients

  • 1 loaf sourdough raisin bread
  • 2 T butter, ghee, or coconut oil
  • 4 eggs
  • 1 cup milk
  • 2 T maple syrup or honey
  • 1 tsp arrowroot powder or cornstarch
  • 1 tsp cinnamon

Directions

In a casserole dish, or bowl that is big enough to put the bread slices in, beat together all of the ingredients except the bread and fat.  Putting in slices as you are going to cook them, allow each slice to soak for about 30 seconds in the mixture. Melt fat in pan or griddle set on med heat. Cook slices until medium brown, flipping once to cook both sides.

Serve warm with maple syrup.

 

French Toast on FoodistaFrench Toast

Carrot Soup is Good Food!

October 7, 2010 § Leave a comment

Edit: This post is featured on the Whole Foods for the Holidays: Soups course of the Whole Foods for the Holidays Progressive Dinner!  Be sure to check it out for lots of great recipes.

 

This week, as part of my simplification kick, I have been doing a lot of batch cooking and recipe recycling.  Tuesday, I  made a delicious pot roast, which translated into meals even till today.  Yesterday, I made a pot roast hash with new potatoes and carrots (I have an abundance of carrots for some reason) and served that with a lightly fried egg on top.

This morning, we had the leftovers from that for breakfast, so we really stretched that meal!  In fact, there is STILL some of the pot roast in the fridge, which I must make plans for.  It was a bone-in chuck roast, and the bones are in a ziplock baggie in the freezer for bone broth later in the week.

I believe I mentioned previously that the side for the pot roast on Tuesday was my last quart of Winter Root Soup from last year.  It was so good…  I basically follow the Nourishing Traditions recipe with my own tweaks, plus top it with homemade creme fraiche… oh so good!

I will be making my first batch of the season for this Saturday’s Harvest Fest at church.  We’re going pumpkin picking and corn mazing and hay riding at Merrymeade farm, then back to the church for a soup and bread lunch and pumpkin “carving” (probably more painting than carving.)  I’ll also be making some kefir bread for that, as well as bringing apple slices and homemade caramel sauce. Food… Makes me happy. 🙂

Today I am making a big batch of carrot soup, and it smells AWESOME! So I thought I’d share my recipe.

Carrot Soup

Ingredients

2 T butter, ghee, or coconut oil

8-10 large carrots, chopped

4 ribs celery, chopped

1 medium onion, chopped

1-2 cloves garlic, minced

6 cups beef or chicken broth/water

1 tsp tumeric

1 tsp thyme

1 tsp rosemary

2-3 bay leaves

Celtic sea salt

pepper

Directions

In large pot, saute onion over medium heat in fat until translucent, then add the garlic, carrots and celery, salting as you go*.  Cook until the color of the carrots and celery starts to brighten, then add broth or water or combination of two.  Bring to a rolling boil, and then reduce heat to medium low and cover.  Allow to simmer for about 30 minutes, or until carrots start to soften.  Add spices, and cover for an additional 20 minutes.

Remove bay leaves, and puree with a stick blender.  Salt and pepper to taste, and serve topped with creme fraiche or sour cream.

* I learned from a cooking show that if you add salt to taste each time you add a new element to your recipe, you will find it is perfectly salted when you are done.    So don’t be afraid to salt and taste as you go along!

Ice cream for breakfast, you say?

September 28, 2010 § Leave a comment

This morning I looked int he fridge and much to my chagrin, we are out of everything. And by everything, I mean, I have a couple of gallons of milk, a half gallon of kefir and a quart of heavy cream, and little else beyond condiments.  So, thoughts of eggs and bacon or some other fully satisfying nosh went right out the window.  Knowing that I need to feed my child, and that shopping is out of the question till Matt gets home, I had to get creative.

Last night, I came across a recipe for kefir ice cream.  Now, the recipe specified using kefir that had only been allowed to ferment for 18 hours or less, and I always let my kefir go 24 hours before putting it in the fridge to cure for another 8-10, so I knew mine would be more tart than might be desirable for ice cream, so I cut the amount to one cup, and subbed in two cups of heavy cream.  To this, I threw in a couple of tablespoons of carob powder, about a quarter teaspoon of peppermint flavor oil, a broken up square of premium soy-free dark chocolate, and a half a handful of frozen blueberries.  I blitzed that in the vitamix for a few seconds, and added about 8 drops of chocolate flavored liquid stevia.

Into the ice cream maker with this concoction, and after a few minutes or so, Ella and I were slurping up ice cream for breakfast.

Next time, I definitely want the egg yolks; you could tell something was missing, but all in all, it as a pretty good attempt, considering the dirth of options. It was high fat, low carb with a little protein from the kefir, and some antioxidants from the chocolate and blueberries.

I’m not a fan of blueberries, BTW.  I have always seemed to have adverse reactions to them, but I am trying to incorporate them into my smoothies and stuff more.  You won’t catch me eating blueberry pie or muffins any time soon, but I’m getting used to them.

This is the life

December 30, 2009 § 4 Comments

I am happily planning out this year’s activities. Not New Year’s resolutions per se, because I don’t believe in deliberately setting myself up for failure, but more of a continuation and addition to the transitions we’ve been making over the past 3 or 4 years.

I intend to keep paring away the processed, pre-packaged, or eating out we’ve been doing. I have already gained back the net loss of 10 pounds from the pregnancy (and then some, I think) because I developed an abhorrent sugar addiction in my last trimester. I CRAVE sugar and chocolate every single day. In order to fool myself and satisfy this craving, I created an incredible nut butter that is toothsome, mildly sweet and chocolatey. Mmmmmm. Spread that on some sprouted grain raisin cinnamon bread, and you have got the ultimate in healthy snacking.

Hopefully I can get some control over my eating habits and shed some pounds.

Assisting in this effort will be our backyard Micro-farm. I already have some heirloom seeds on order, and will be ordering more soon. I just have to plan out my zones in my backyard. We’ve got close to 2000 sq ft back there, but I don’t know how usable it all is. I think I want to re-fence it, since there is a huge chunk outside the fence. But one step at a time.

In order to prep our soil, we are getting a few chickens from a local farmer I know; we used to get our milk for the coffeehouse from them. Also, I am trying to compost (it hasn’t become habit to separate out compostables yet.) I need to build a compost area to throw all our stuff. We have to go dumpster diving for discarded palettes and other free building materials. I think a trip behind Home Depot may be in order… 😉 ETA: Our borough doesn’t allow chickens!  BAH!

I also want to get another dog, since Mom and Dad assimilated Mocha back into the hive. :/ I miss her, but she is too big and high strung to have around the baby. I need a low-key, fairly sedate dog; one that won’t harass/kill the chickens. 🙂 Maybe a golden retriever…

—————-
Now playing: Geoff Moore & The Distance – Why Should The Devil Have All The Good Music
http://foxytunes.com/artist/geoff+moore+%26+the+distance/track/why+should+the+devil+have+all+the+good+music

More Fun with Peaches

August 30, 2008 § 2 Comments

DT’s Upside-down Peach Pudding

Protected: …churnin’ lotsof butter…

February 22, 2008 Enter your password to view comments.

This content is password protected. To view it please enter your password below:

Where Am I?

You are currently browsing entries tagged with recipes at Cultured Mama.

%d bloggers like this: