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!
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
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?
I kind of can’t believe I’ve lived this long without ever having tasted, never mind made, a patty melt. Sure, I’ve seen them on diner menus here there and everywhere, and for some reason I had it stuck in my mind that they were some kind of second-class hamburger…a hamburger sandwich for someone who couldn’t make the necessary commitment to a regular burger. And then for some mysterious reason I decided to cook up some patty melts for supper. And you know what? I was wrong, wrong, wrong. A patty melt is like the love child of a grilled cheese sandwich and a perfect burger. Come with me on my journey to patty melt enlightenment.
For a while when I had my first very own teeny tiny kitchen, I was obsessed with making chicken cordon bleu. If you’ve never made it the traditional way, it involves putting slices of Swiss cheese and ham on top of a chicken cutlet, rolling it up, dunking it in an egg bath and bread crumbs and either baking or frying it, all the while fervently praying that the cheese doesn’t totally melt out into the pan. My prayers tended to be in vain, which is why I finally wised up one day and traded in my traditional chicken cordon bleu recipe for this completely untraditional pasta version. Because pasta you can trust.
Who doesn’t love a juicy bacon cheeseburger every once in a while? I know I do, and when I love something with the passion I feel for bacon cheeseburgers, I get a strange longing to morph it into different shapes. I did this with lasagna, I did this with macaroni and cheese, and I did it with tacos. So it was really only a matter of time before I took a perfectly innocent bacon cheeseburger and turned it into a bowl of pasta.