"When we try to pick out anything by itself, we find it hitched to everything in the universe." ~ John Muir
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
Our oldest grandson now has a cell phone and used it to put in a request for puppy chow this week. Last week our granddaughter and her mother were gone because they attended a children's book event with writer/illustrator Peter Brown. When I asked our granddaughter about it, she showed me her favorite book of his, The Curious Garden… this linked reading of it is so cute! She also started an art class and showed her drawings to her auntie. Even though it hasn't been warm this week, a mommy duck laying on her eggs under a neighbor's bush is a sure sing of spring!
RECIPE OF THE WEEK
In addition to requesting puppy chow our grandson requested grilled cheese… so of course that put me on a search for a grilled cheese alternate in addition to the kid standard. I found a wealth of options at the Wisconsin Grilled Cheese Academy site… and chose to make a version based on The Adriatic, created by Paul Fehling of Staten Island, NY. Interesting mix of flavors… in my haste I forgot to add the balsamic glaze which I won't forget next time! Giving it a little time to set up after grilling makes it easier to eat.
GRILLED CHEESE with Mozzarella, Feta, tomatoes, onions and basil
- 2 tablespoons extra virgin olive oil
- 32 heirloom red and yellow mixed grape tomatoes, halved lengthwise
- 4 tablespoons unsalted butter, softened
- 1/4 teaspoon crushed red pepper flakes
- 1 clove garlic, halved
- 8 slices ciabatta or crusty bread
- 1 pound fresh Mozzarella cheese log, sliced
- 4 ounce block Feta cheese, crumbled
- 1 small red onion, thinly sliced
- 12 large basil leaves, roughly torn
- 3 tablespoons balsamic glaze
Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes, cut-side-down, and sliced onions. Cook until starting to brown. Turn and cook until caramelized.
Combine butter and red pepper flakes. Rub 1 side of each bread slice with cut side of garlic and rub the same side with butter mixture.
Place 4 slices, buttered-side-down, in skillet over medium heat. Top each with mozzarella slices (the bread I used took 3 slices cheese per slice of bread), caramelized tomatoes and onions, Feta and basil. Top with drizzle of balsamic glaze.
Top with other bread slices, buttered-side-up. Grill, turning once until bread is golden brown and cheese is melted.