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Sharp Cheddar and Pear Grilled Cheese
Sharp Cheddar and Pear Grilled Cheese
INGREDIENTS
DIRECTIONS
Heat a griddle or skillet on medium-high heat. Butter two slices of bread on one side; place buttered side down onto the skillet. Top bread with pear slices and cheese–put a little cheese on the bread first, then the pears, then the remaining cheese. Butter remaining bread slices and place them on top of the sandwiches, butter side up.
Cook until bottom of sandwich is browned, 3-5 minutes. Flip over and cook 3-5 minutes more.
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Croque Monsieur Sandwich with Pears
Croque Monsieur Sandwich with Pears
INGREDIENTS
DIRECTIONS
Coat a large griddle or skillet with cooking spray and preheat to medium heat. Spread mustard on 4 slices of bread. Spread mayonnaise on remaining 4 slices of bread. Top mustard side of slices with pear slices, ham and cheese. Place second slice of bread (with the mayonnaise) over top, making a sandwich. In a shallow dish, whisk together eggs, salt, cinnamon, baking powder and water. Dip sandwiches in egg mixture and turn to coat both sides. Place sandwiches on hot griddle and cook 3 to 5 minutes per side, until egg is cooked and cheese melts.
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Mario Batalis Sausage and Broccoli Rabe Pasta
Mario Batali’s Sausage and Broccoli Rabe Pasta
INGREDIENTS
DIRECTIONS
To make fresh pasta, put the semolina flour on the cutting board and make a well in the center of the flour mixture. Add the water a little at a time, stirring with a fork and hands until dough is formed. You may need more or less water, depending on the humidity in your kitchen.
Knead it like bread until smooth and elastic, about 8 to 10 minutes. Cover the dough and let it stand for 10 minutes at room temperature.
Roll the dough into dowels about 3 to 4 inches long and 3/4 inch thick. Cut the dough into 1/4 to 1/3-inch thick pieces. Press the center of each disk with your thumb to form saucer-shaped pasta. Place the orecchiette on a sheet tray that has been dusted with semolina flour, cover the pasta with a clean dish towel, and set aside until ready to use. At this point, the pasta can be frozen for several months.
Bring a large pot of salted water to a boil. Cook pasta about 3 to 4 minutes or 1 minute short of the package instructions and drain, reserving pasta water.
Heat a large dutch oven or sauté pan with 3 tablespoons of extra virgin olive oil. Add the sausage and cook, breaking up with a wooden spoon or potato masher, until browned, about 8 minutes.
Add the broccoli rabe to the pan, season with salt and pepper and toss to coat in the pan drippings. Sauté for 2 to 3 minutes, just until tender. Deglaze with a cup of reserved pasta water, scraping up brown bits from the bottom of the pan.
Add the pasta and toss to coat. Cook for 1 minute and remove from the heat.
Add the freshly grated Pecorino and a drizzle of olive oil. Toss to coat until creamy. Serve with extra Pecorino and red chili flakes.
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