Ok, so when you hit the farm stands, you end up getting lots of fresh veggies. This isn’t a bad thing. We all need to eat more veggies because they are good for us. I personally like lots of different kinds of veggies and always feel very good after eating them. I came up with this while making the grilled cheese recipe. I had a new can of chipotles in adobo and I have some ginger in my freezer, ready at a moment’s notice. Why not put them together? Serve this over brown rice and you’ve got a simple meal that should satisfy just about anyone who isn’t hell bent on always eating meat.
Monthly Archives: June 2011
Not much of a story behind this one. I saw “doubles” on the specials board at Doobie’s, they were pretty good & wanted to try my hand at making ‘em.
City Paper wrote up doubles a while ago, if you would like more information.
After the inspiration I found at World Cafe Live, the time has come to tackle grilled cheese in cucina a la ZP. I had been wanting to make this for a while but I struggled with the simplicity of the dish. When I would tell my friends, Romans and countrymen that I never made grilled cheese, they all gasped and then pointed a well deserved finger at me and chortled heartily. This lead me to a little research. It turns out, there are a few wrong ways of making grilled cheese and fortunately, I found a video frow Chow that talks about proper techniques. After that, it was a matter of ingredient selection. What kind of bread? What kind of cheese? Do I want any additions? In the end I just made myself crazy. I decided to allow the universe to help me decide. I happened to have some multigrain, some idiazabal and some chard. I think the three of these things work perfectly together and will help you make a grilled cheese you can be proud of.
Growing up in a Japanese home, we ate rice at most meals and subsequently had lots of it leftover. Sometimes it would be utilized for onigiri or fried rice, but my mother’s favorite was always a basic rice pudding: a simple recipe of rice, milk, sugar & cinnamon.
Here, I am taking that premise and making it just a bit more sophisticated. It remains a quick & delicious breakfast or dessert option.
Uh-huh. Yeah. It’s the remix.
I had a bunch of grilled asparagus leftover and I only ended up eating half of my strip steak. What can I say, it was a delicious meal but I’m working on taking in less calories and stretching my dishes over more than one sitting. I also happened to have some leftover porter balsamic onions. What am I supposed to do with all of it? Put it on a sandwich of course! This recipe is kind of awesome and well, it seems like a fun one to entertain with, or at the very least, eat during football season. FYI, if you make this in the office like I did, your co-workers might creep on you to find out what it is.