Main Dishes

ninety two

Grilled Cheese(s)

It’s easily one of the best sandwiches. It’s melty. It’s buttery. It’s grilled cheese. I had an intense craving for it one night, but I couldn’t decide what exact kind of sandwich I was in the mood for. Definitely not the standard American on Wonder Bread -although I will admit, even as a person with Severe Good Food Addiction (SGFA, it’s a technical term..?) I do fall prey to enjoying that kind of meal every now and then- because I was in the mood to create. I took out all the different cheeses in my fridge and paired them with what I think tastes awesome! Cutting the sandwiches into strips and then serving the different combos all mixed up on one big baking tray is my favorite way to serve these. I ruined my combination streak by dipping all three sandwiches into this amazing caramelized onion mustard, because it was just too yummy, but when you make them, try spreading other things on your grilled cheese: raspberry or apricot jam, artichoke dip, maple syrup (yes. just try it), and honey mustard are some rad options, just to name a few…

No 1

– 2 slices Sour Dough bread

– Smoked Gouda

– caramelized onions

No 2

– 2 slices Sour Dough bread

– Monterey Jack

– Sliced smoked turkey

No 3

– 2 slices Sour Dough bread

– Sharp Cheddar

– Granny Smith apples, sliced thin

Butter both outsides of the bread slices. Add as much (or as little) as you’d like of the aforementioned ingredients and cook your sandwich in a pan on medium heat until both sides of the bread are brown and the cheese is melted. If your bread is browning quickly but the cheese isn’t melting, reduce the heat to medium low and placing a pot lid over the top of the sandwich. Weird, but it works. I also very much recommend you make one monster sandwich with all of the cheeses and other ingredients, you will NOT be disappointed.

Standard
Main Dishes

ninety one

Pasta with Tomatoes and Basil

This recipe is hands down my favorite dinner. I’m not entirely sure why, it’s essentially just pasta and tomato sauce. It has a lot of complicated memories associated with it. But it’s still my favorite. The original recipe calls for the addition of cherry tomatoes in with the sauce, but as you have heard (time and time again), tomatoes aren’t really my thing. Feel free to add them if you’re a fan, it won’t disappoint!

Pasta (adapted from foodnetwork.com)

– Kosher salt

-1/2 cup olive oil, plus extra for the pot

– 3 cloves minced garlic

– 2 pints small cherry tomatoes (canned or fresh)

– 1 8 oz. can plain tomato sauce

– 18 large basil leaves, julienned (or if it’s not in season/available to you, 3 tbsp. dried basil)

– 2 tbsp. chopped fresh curly parsley (or the same amount dried)

– 2 tsp. chopped fresh thyme leaves (or the same amount dried)

– 1 tsp. freshly ground black pepper

– 1/4 tsp. crushed red pepper flakes (optional)

– 3/4 pound dried capellini or spaghetti

– freshly grated Parmesan cheese

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Heat the 1/2 cup of olive oil in a large, deep sauté pan. Add the garlic and cook over medium heat for 30 seconds. Add the tomatoes, sauce, basil, parsley, thyme, pinch of salt, the pepper, and red pepper flakes (if using). Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don’t break up. Keep the heat on low until the pasta has finished cooking, then remove from heat.

While the sauce is cooking, add the pasta to the boiling water and cook according to the directions on the package. Drain the pasta.

Add the pasta to the tomato sauce in the sauté pan and toss well. Serve with Parmesan.

Standard