3 tablespoons unsalted butter at room temperature, divided
1/2 cup chopped (1/2-in. dice) yellow onion
1/2 cup chopped (1/2-in. dice) Asian pear or firm Bosc pear
Salt and pepper
4 ounces coarsely shredded gruyère cheese
2 ounces fromage blanc
4 slices ciabatta or potato bread
About 2 tsp. Dijon mustard
In a medium frying pan, heat olive oil with 1 tbsp. butter over medium heat. When butter is bubbling, add onion and pear and cook, stirring occasionally, until translucent and well browned, about 10 minutes. Season with salt and pepper to taste and set aside to cool.
In a medium bowl, combine cheeses. When onion-pear mixture is cool, stir into cheeses.
Top 2 bread slices with cheese mixture, smushing it evenly onto the bread. Spread other 2 slices with mustard and invert onto cheese.
Butter outsides of each sandwich with remaining 2 tbsp. butter.
Heat a large well-seasoned cast-iron skillet or a large, heavy nonstick pan over medium heat for a minute.
Place sandwiches in skillet and cook until golden-brown underneath, 5 to 7 minutes. Flip and cook the other side until it’s just as toasty. Low and slow is the key. Cheese will probably ooze out, but that’s okay. It gives the sandwiches a nice crunchy fringe.
Place the peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4-inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
Homemade Hot Pepper Sauce
10 oz. hot peppers
1 1/2 tablespoons minced garlic
3/4 cup thinly sliced onions
3/4 teaspoon salt
1 teaspoon vegetable oil
2 cups water
1 cup distilled white vinegar
Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-09-25 17:39:242016-09-25 17:39:24Pickled Hot Peppers and Homemade Hot Pepper Sauce
In a large saucepan, heat olive oil over medium-high heat.
When oil is hot, add leeks, potatoes, salt and pepper, and garlic and saute three minutes or until leeks have softened and brightened in color.
Add butter to pot and stir until it’s melted.
When butter has melted, add flour and stir well to create a roux. Cook one minute until roux has darkened a bit in color.
Add ½ cup of stock and stir to incorporate the stock with the ingredients in the pot, taking care to break up any chunks of roux (the flour-butter mixture). Then add the rest of the stock and stir to combine.
Tie thyme, bay leaves, and parsley together with kitchen twine to form a bouquet garni. Add this to the pot.
Bring soup to a simmer and simmer on medium heat for 10 minutes or until soup has thickened.
Remove soup from heat, remove bouquet garni from the pot, and puree soup with an immersion blender. If you don’t have an immersion blender, transfer the soup in batches to a blender and puree it that way, then return it to the pot. (But I HIGHLY recommend investing in an immersion blender – they’re MAGICAL).
Place soup over medium heat and return to a simmer. Add milk to soup and stir to combine.
Return soup to a simmer and let cook for 5-10 minutes until soup has thickened to desired consistency. Remove from heat and top with toasted baguette slices (optional). Serve immediately.
Asian Pear Grilled Cheese Sandwich
Asian Pear Grilled Cheese Sandwich
In a medium frying pan, heat olive oil with 1 tbsp. butter over medium heat. When butter is bubbling, add onion and pear and cook, stirring occasionally, until translucent and well browned, about 10 minutes. Season with salt and pepper to taste and set aside to cool.
In a medium bowl, combine cheeses. When onion-pear mixture is cool, stir into cheeses.
Top 2 bread slices with cheese mixture, smushing it evenly onto the bread. Spread other 2 slices with mustard and invert onto cheese.
Butter outsides of each sandwich with remaining 2 tbsp. butter.
Heat a large well-seasoned cast-iron skillet or a large, heavy nonstick pan over medium heat for a minute.
Place sandwiches in skillet and cook until golden-brown underneath, 5 to 7 minutes. Flip and cook the other side until it’s just as toasty. Low and slow is the key. Cheese will probably ooze out, but that’s okay. It gives the sandwiches a nice crunchy fringe.
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Pickled Hot Peppers and Homemade Hot Pepper Sauce
Pickled Hot Peppers
Place the peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4-inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
Homemade Hot Pepper Sauce
Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
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Potato Leek Soup
Potato Leek Soup
In a large saucepan, heat olive oil over medium-high heat.
When oil is hot, add leeks, potatoes, salt and pepper, and garlic and saute three minutes or until leeks have softened and brightened in color.
Add butter to pot and stir until it’s melted.
When butter has melted, add flour and stir well to create a roux. Cook one minute until roux has darkened a bit in color.
Add ½ cup of stock and stir to incorporate the stock with the ingredients in the pot, taking care to break up any chunks of roux (the flour-butter mixture). Then add the rest of the stock and stir to combine.
Tie thyme, bay leaves, and parsley together with kitchen twine to form a bouquet garni. Add this to the pot.
Bring soup to a simmer and simmer on medium heat for 10 minutes or until soup has thickened.
Remove soup from heat, remove bouquet garni from the pot, and puree soup with an immersion blender. If you don’t have an immersion blender, transfer the soup in batches to a blender and puree it that way, then return it to the pot. (But I HIGHLY recommend investing in an immersion blender – they’re MAGICAL).
Place soup over medium heat and return to a simmer. Add milk to soup and stir to combine.
Return soup to a simmer and let cook for 5-10 minutes until soup has thickened to desired consistency. Remove from heat and top with toasted baguette slices (optional). Serve immediately.
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