Not-Rachel Grilled Cheese Sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

I had this great idea to turn the classic deli sandwich, The Rachel, into a grilled cheese. And then I remembered that I don’t really care for sauerkraut. And I’m not exactly crazy about Swiss cheese. So I substituted spinach for the sauerkraut and provolone for the Swiss, and I was left with a delicious grilled not-Rachel sandwich. The pickle-y-ness of the Russian dressing is not to be missed.

For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.

Continue reading for the Not-Rachel Grilled Cheese Sandwich recipe

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Roast Beef and Blue Cheese Grilled Cheese Sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

I love a classic steakhouse dinner – a cool, crispy wedge salad with blue cheese dressing, followed by a medium-rare steak and a side of creamed spinach. Oh! And a bread basket that’s never empty longer than a minute before it’s auto-magically refilled.

This sandwich has all your favorite steakhouse flavors, but you can make it at home and it doesn’t cost 8 million dollars. It’s VERY blue-cheesy, and it probably could use more beef and less cheese for more balanced flavor. It’s also very messy. And tasty.

For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.

Continue reading for the Roast Beef and Blue Cheese Grilled Cheese Sandwich recipe

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Salami, Provolone, and Baby Spinach Grilled Cheese Sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

Apparently, there’s a spot. Just one. A SINGLE spot. And this sandwich? This one hits it. If there is such a thing as the spot, well then this sandwich HITS THE SPOT.

It’s incredibly savory. The rye bread crisps up to a perfect golden brown, the caraway seeds get super fragrant, the salami is spicy and salty, and the provolone provides the much-needed – the beloved – goo.

If I’m being perfectly honest, I couldn’t really taste the spinach, but I was happy enough for the iron boost. Also, the salami (when heated) can be a little oily. I blotted it with a paper towel and that did the trick.

For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.

Continue reading for the Salami, Provolone, and Baby Spinach Grilled Cheese Sandwich recipe

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gnocchi gratin with spinach and gorgonzola

You can bake gnocchi. Did you know that? I did not know that. I almost feel a little hurt, like the people who knew that you can bake gnocchi were keeping a VERY IMPORTANT SECRET from me.

A few weeks ago, I made gnocchi from scratch, and I was so proud of myself. While it didn’t turn out perfectly, I think I’ve discovered the perfect application for imperfect gnocchi.

I stashed half of the imperfect homemade gnocchi in the freezer, and it waited there for a cooking method and a gooey sauce that would make it sing. Show tunes.

Sing out, Louise!

The frozen gnocchi is boiled, browned in butter, tossed in cheese sauce, and baked. At that point, you may inquire as to the gnocchi’s status. Is the gnocchi seeing anyone? Does the gnocchi maybe want to get together for drinks?

Recipe below the fold

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Italian Wedding Soup

My friends Brian and Benji were married on 10-10-10 in a perfectly sweet ceremony with an adorable Muppets-themed reception, and I made Italian Wedding Soup for lunch that day.

I wish I could say that I made the soup in honor of their union, but really, I just love soup.

This is a perfect fall soup – warm and comforting – and a pretty reasonably priced one-dish meal. Also? Tiny meatballs are adorable.

I substituted parsnips for the more traditional carrots and they were wonderful – creamy, just a little bit sweet, and a perfect complement to the buttery fresh dill.

Recipe below the fold

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