If you read my post from a few days ago, you have caught on that I am currently obsessed with things that can be eaten out of bowls, including this scrumptious, warm and wonderful ham and swiss pot pie. Chunks of ham, thinly sliced potatoes and shredded Swiss cheese bake up in a bath of cream and eggs and mustard, and the pot pie crust is not pastry but rather a crispy, cheesy topping of tender potatoes and golden melty cheese. It’s a pot pie version of your favorite ham and cheese sandwich. It’s comfort food extraordinaire. Let’s make it!
Know someone who would love this recipe?
This recipe for Monte Cristo salad is one of the ways I ease myself from the lazy hazy days of summer into the shorter crisper days of fall. It’s got all the scrumptious comfort food elements of my favorite grilled cheese sandwich…the ham and turkey, the Swiss cheese, the sweet taste of French toast…but inRead More & Get the Recipe
Things that are good to have:
Friends who go to Italy and bring you back giant pieces of incredible parmigiana cheese. You know who you are, and giant hugs to you.
Jars of Stonewall Kitchen jam. We’ve been over this before in previous posts, but it bears repeating.
A loaf of crusty bread, either your own homemade version or a loaf from your favorite bakery.
If you have both of these things, you are halfway to a fabulous sandwich. And while cheese that has been personally carried through Customs is the best-tasting of all, you can also get a lovely chunk of it at your local deli and it will be almost as good, and then you are still very close to the previously-mentioned fabulous sandwich. Hungry for a ham and parmesan sandwich with jam? Let’s make one…or two!
There are grilled cheese sandwiches, and then there are Grilled Cheese Sandwiches. I have always been helplessly enthralled with any menu that has the words Croque Monsieur on it. Because that basically translates to a rocking great grilled cheese sandwich that involves thin-sliced ham, swiss cheese, an egg batter that the whole thing has been dipped in, and some deep-frying. Usually with some fries on the side, to make sure your calorie intake is high enough.So imagine this: the very same thing…except instead of the swiss cheese, you use Brie cheese. Melty, silky, can’t get enough of it Brie. You’re with me, right? LET’S MAKE ONE.
These pancake breakfast sandwiches came from an aha moment. Do you ever have those moments – the ones where you realize that you love pancakes, and you love warm ham and cheese sandwiches, and you have lived your entire life up until this very second without putting those two things that were meant to be together, together? So imagine this with me: a warm pancake right off the griddle, topped with thin sliced deli ham and swiss cheese, topped with another warm pancake. While the warmth of the steamy pancake softens up the cheese, you cut the sandwich into quarters and drizzle it with a little heated Vermont maple syrup. And since this whole thing was beginning to remind me of a Monte Cristo sandwich, which is often served with jam, I added a little blueberry jam to the plate. Aha, right?
There are a few things that say to me, it is completely, totally, no doubt about it summer. Like these spiced peaches with Serrano ham and basil. And the day we flip the switch on the ceiling fans and don’t turn it off again until October. The day it is actually hot enough for meRead More & Get the Recipe