I'll Share My Recipe if You Share Yours Wed Sept 28

15 years ago

Garlic-Rubbed Grilled Cheese (Fine Cooking)

3 oz. grated aged Gruyere (1-1/4 cups)

3 oz. grated fontina (about 1 cup)

2 Tbs. finely grated Parmigiano-Reggiano

1/4 tsp. crushed red pepper flakes (or to taste)

8 1/2-inch-thick slices rustic Italian bread

4 very thin slices prosciutto, halved crosswise

2 medium ripe tomatoes, cut into 1/4-inch-thick slices

2 Tbs. salted butter, at room temperature

1 to 2 large cloves garlic, halved and peeled for rubbing

Lightly toss the cheeses and red pepper flakes in a small bowl.

Put 4 slices of the bread on a work surface and evenly distribute half of the cheese mixture on top. Put 2 pieces of prosciutto (1 full slice) on each sandwich and top with 2 to 3 slices of tomato; enough to cover the cheese and prosciutto in a single layer. Sprinkle the remaining cheese on top.

Grill sandwiches about 2 minutes per side. Remove the sandwiches from the griddle and lightly rub both sides of each with the cut side of the garlic.

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Comments (2)

Marilyn Sue
15 years ago
Cinnamon Zucchini Blondies

Serves: 9

1/3 cup margarine, softened (or butter)
1 cup dark brown sugar, firmly packed
1 egg
1 1/2 teaspoons vanilla
1 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup zucchini, chopped
1/2 cup nuts, chopped (I like pecans)

Directions:
Pre-heat oven to 350F.
Grease and flour a 8x8-inch baking pan.
In a large bowl, beat margarine and sugar until fluffy.
Add egg and vanilla; beat well.
Add dry ingredients and stir, just until moistened.
Stir in zucchini and nuts.
Pour into pan and bake 25 minutes.
Cool in pan.
Cut into 9 bars.

Sue
patti43
15 years ago
I love chocolate pudding and we still have a 1/2 bottle of Bailey's leftover from New Years!

BAILEY'S DARK CHOCOLATE PUDDING (Gimme Some Oven)

1 egg
1 1/2 cups of milk
2/3 cups of sugar
1/4 cup unsweetened cocoa (I prefer dark chocolate cocoa, but any works)
3 Tbsp. corn starch
1 tsp. instant coffee (optional)
2 Tbsp. butter
4 oz. chopped dark chocolate
1/4 cup Bailey's Irish Cream
optional toppings: whipped cream and/or dark chocolate shaving

Whisk egg in a small bowl. Set aside. In a medium saucepan, combine milk, cocoa, sugar and cornstarch. Whisk until blended, then place over medium low heat and cook, stirring constantly, until it begins to thicken, about 5-7 minutes.

Remove from the heat and pour one ladle of the heated mixture into the bowl with the egg and whisk quickly (in order to temper and not cook the egg). Pour the egg mixture into the chocolate and return to medium low heat and cook until it just begins to boil.
Shut off the heat and add the chopped chocolate and butter. Stir to combine until both are melted and mixed in. Then stir in the Bailey's until combined. Pour into 3-4 wine glasses, or 6 ramekins. Chill for a few hours before serving. Garnish with whipped cream and shaved dark chocolate.

Authors note: I thought this recipe had the perfect balance of Bailey's flavor. But the nice part about adding it in at the end is that you can control how much (or how little) you would like to add in. A tablespoon more or less won't make much of a difference in the consistency of the pudding.
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I'll Share My Recipe if You Share Yours Wed Sept 28

Comments (2)

Marilyn Sue

patti43

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