A Good Sandwich for a Bad Day

So the first time I made this I was feeling rough.  I forget why.  It was just a bad day.  So I let myself go.  I let myself go ahead and eat this gooey butter mess of fabulousness and forget about the fact that maybe I shouldn't be doing such things because butter does nothing for my waistline.  Now I want to have a bad day everyday so I can have a good excuse to devour this....

I'll show you how to make it too in case you need a little pick me up in the form of grilled cheese.  But lets not get too technical here people it is grilled cheese after all.

Apple Cheddar Grilled Cheese

Ingredients

• 1 apple (sliced thin)
• 1 hunk of butter
• A few good pieces of cheddar cheese, I use a mild one, Red Leicester to be exact
• margarine 
• 2 slices of bread
• 1 -2 teaspoons of grey poupon mustard 

In a pan over medium heat, add your butter and apple and cook until it has softened up nicely.  Meanwhile, coat one side of each slice of bread with margarine (duh it's grilled cheese).  When your apples are ready pile them up on your bread (the non buttered side) and then add your cheese and a spoonful or two of mustard.    

Exhibit A:

Place the buttered side down in your pan and add the second slice on top buttered side up.  Cover your sandwich with a lid while it's cooking to help the cheese reach its optimal meltiness.  That is VERY important. Make sure you flip it when its nice and golden and do the same to the other side.

Then be ready for a taste explosion of pure happiness in your mouth.

It is SO good.

When I was a kid I used to make grilled cheese with my best friend ALL the time.  We used to want to open up a restaurant that only served variations of grilled cheese.  After eating this I think maybe we should look into that idea further.  Our other employment idea for "when we grew up" was working as elves in Santa's workshop.  For some reason the grilled cheese restaurant seems more viable.

The Egg Saga Continues with Aioli

So the other day after reading all your fabulous suggestions I was really craving some egg based dessert.  However, I embarrassingly shared with you that problem I have about my thighs touching and I told you I should make something savory and a little on the healthier side.  Umm yeah about that... I did make something savory, but it is a far cry from healthy.  I almost don't want to tell you, but I will because I feel like we're friends...

I MADE MAYONNAISE!!! 

Oh my gosh I'm really embarrassed now.  I always wanted to be a bangin hot housewife but looks like thats not going to happen.  Just call me Cellulite Sally from now on, OK?   I just love mayo.  It's the ultimate spread.  I'm guilty of using a bit more than is necessary on just about every sandwich I've ever made in my life.  I hear some people think this stuff is disgusting.  WTF?  I wish I was one of them.  And you know what makes mayonnaise even better?  Adding garlic and calling it aioli.  

I screwed this recipe up twice before it came out right.  The first time I put all the ingredients in a blender at the same time.  Big no no.  You need to pour your oil into the food processor in a slow steady stream.  The second time I used olive oil, instead of a lighter oil.  It just made it taste extremely strongly of olive oil and not in a good way.  But the third time it all came together and so I will share this with you.  I know I'm not the only mayo fan out there.... 

Ingredients

• 1 whole egg plus one yolk at room temperature
• 1 teaspoon Dijon mustard
• 2 teaspoons fresh lemon juice
• 3/4 cup Sunflower oil (or peanut oil)
• 4 cloves minced garlic
• Salt

In a food processor, add one egg, one yolk, a pinch of salt, and a teaspoon of mustard.  Turn it on and slowly add 3/4 cup of oil.  Add the lemon juice and minced garlic.  Done.

 

I served this over roasted asparagus and roasted potatoes with rosemary.  It was good.  The husband was happy, I was happy, and the dog wanted in on the mayonnaise action.  Hellman's got nothing on this!  I will say it wasn't as thick as regular mayo - maybe I needed to blend it longer?

Sorry this picture sucks but we were too hungry to make it look pretty!  Oh and by the way,  since I screwed up so many times I ended up with a lot of egg whites.  I'm sure you know I didn't let those go to waste!  Will share that with you soon.... 

Artichoke Burger Withdrawals

I find one of the most difficult things about living in a foreign country is adjusting to the new foods.  (maybe thats because I'm just naturally a fatass?)  Not that English food is particularly crazy, but I'm not familiar with their brand names.  I've been on a hunt for a good replacement for my favorite veggie burger, Five Star Foodies' Artichoke Burger, but alas, nothing even comes close.  If you don't know this brand, check it out!  Their stuff is seriously the best!  We even served their artichoke burgers at our wedding - they really are that good.

Well I had a massive hankering for one of these delightful little patties the other day.  So I had to attempt to make one myself.  I did an OK job, but if you can get your grubby hands on their version you should just do that.  If not, well here goes nothing...

Ingredients

• 1 can black beans
• 2 cans artichokes
• 1 cup unsalted cashews
• 1/2 tbs dried rosemary
• 3/4 cup flour
• breadcrumbs (from about 2 slices)

Preheat the oven to 180 C.  In a food processor, add black beans, artichokes, and cashews.  Blend it until it all comes together, but a little chunkiness is OK.  Mix in flour and rosemary.  Season with salt and pepper.  

Place breadcrumbs on a plate and scoop heaping spoonfuls of the mixture on the breadcrumbs, covering the top and forming a burger shape.  This should make about 8 burgers.

Place burgers on a pan and put in the over for 20 minutes or so, turning halfway.  

Pretty easy, huh?  I spiced ours up for dinner with some olive and sundried tomato tapenade we had in the fridge, and fresh mozzerella.  

Then I put the whole thing onto a panini press, because I'm pretty sure panini presses make any sandwich taste about 1,000 times better.

I know this isn't that attractive looking, but I'm not taking these pictures for Bon Appetit!  Jeez gimme a break you food judgers.

Oh, do I sound a little hyper sensitive about my pictures?  That is because I can't stop getting rejected by tastespotting and foodgawker!  Look them up if you haven't heard of them.  They hate my pictures.  All of them.  I'm not even going to submit this one.  I'm just going to hang my head in failure and eat my mediocre looking artichoke burgers and maybe a pint of Ben and Jerry's.  Leave me alone.