Framed Cooks

Thursday, February 9, 2012

Asparagus Grilled Cheese

Is there anything better than a grilled cheese sandwich? Okay, there's bacon and chocolate, but aside from that? I actually don't think so. There's the old classic, of course...American cheese between two slices of white bread, buttered and fried until golden. This is the Southern husband's favorite. There is the Rolls Royce of grilled cheese, which is the croque monsieur, which is the grilled cheese I love above all others. But there are many others in between, and it's my responsibility as a grilled cheese lover to sample as many as possible.

Now, grilled cheese is not exactly, well, low-calorie, but I figure if you throw some veggies in with it, at least you are making somewhat of an effort, and if the veggies actually kick the grilled cheese up a notch, it's a total win-win. And that's the case with this particular sandwich, which pairs roasted asparagus with Gruyere cheese and a little mustard to make a perfectly delectable lunchtime treat. This recipe is from one a blog you should absolutely go visit...it's called Closet Cooking. The reason it got that name is because the author's kitchen is the size of a closet, and his blog is so delectable that I can't imagine how wonderful life would be if he ever decides to upsize. Yum! In the meantime, here's his take on grilled cheese.

Asparagus Grilled Cheese, from Closet Cooking

6-8 stalks asparagus (trimmed and cleaned)
1 tablespoon olive oil
salt and pepper to taste
2 teaspoons grainy mustard
1 slice oka cheese (or your favorite, gruyere would also be really nice)
2 slices of bread
1 tablespoon butter (room temperature)

1. Toss the asparagus in the oil, salt and pepper.
2. Arrange the asparagus in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until tender, about 10-30 minutes. (Note: Roasting time can vary greatly depending on how thick your asparagus is.)
4. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.

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Tuesday, February 7, 2012

Slow Cooked Short Ribs with Carrots and Apples

Here's how things go when the Southern husband and I go out to dinner someplace where there are short ribs on the menu: I look at the menu and spot the short ribs. Then I see something else that seems almost as good as the short ribs. Then I agonize about how much I want the short ribs, but I've had short ribs so many times and haven't had whatever that other thing is on the menu nearly as much. Then I ask the Southern husband what he's having, and he says he is deciding between the short ribs and some other thing that I have no interest in. Then I say, "Gee honey, if you have the short ribs then I can order this other thing, and I can have a bite of your short ribs because I'm having a hard time choosing!" And being the knight in shining armor that he is, he orders the short ribs and I get my other thing.

Then our dinners come out and I have complete diner's remorse about not ordering the short ribs for myself, and the Southern husband reads me like a book, gives me his plate of short ribs and takes my dinner...which was not one of his two choices. This has happened more than once, twice or three times. It's one of the nine million reasons that I love the guy.

So to make it up to him, I decided one day that I was going to make my OWN short ribs. For some reason, short ribs have always intimidated me...who knows why. I'm a mystery even to myself, never mind the Southern husband. But that day I bucked up and gathered my ingredients.

Scrumptious, right??? Even uncooked! And even better, they are all headed for the slow cooker. Somehow things made in the slow cooker are always okay. And it's as easy as this: you peel and cut up the fruit and veggies, toss them and the ribs into the slow cooker, and cover them with a gorgeous concoction of applesauce, vinegar, mustard and other wonderful things. Pop the lid on top and go do other things for 8 or 10 hours. Laundry-blogging-email-napping-snacking-messing-around-on-Pinterest is usually what I do. Come back, take out the meat and veggies which are now tender and amazing, pour the pan juice into a saucepan and simmer it down with a little cornstarch to thicken it up.

Now pour the sauce over the meat and veggies and have enough short ribs for everyone, for a change! Life is good.

Slow Cooked Short Ribs with Carrots and Apples, from A SOUTHERLY COURSE

2 large apples, peeled, cored and cut into large pieces
4 carrots, cut into large pieces
1 large onion, peeled and cut into wedges
3 1/2 pounds bone-in beef short ribs
1 cup applesauce
1/4 cup cider vinegar
4 garlic cloves, chopped
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 teaspoon dry mustard
1 1/2 teaspoons salt
1 tablespoon cornstarch
1/4 cup apple cider

Put the apples, carrots and onions in a large slow cooker, and top with the short ribs

Combine the applesauce, vinegar, garlic, Worcestershire sauce, paprika, mustard and salt. Pour the mixture over the beef. Cover the slow cooker and cook on low for 8-10 hours until the beef is tender.

Transfer the beef, fruit and vegetables to a serving platter. Pour the juices from the slow cooker into a small saucepan and simmer for 5 minutes.

Mix the cornstarch with the cider until smooth. Pour into the simmering juices, bring to a boil and cook for one minute or until the sauce thickens. Pour the sauce over the ribs and serve.

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Sunday, February 5, 2012

Roasted Butternut Squash Honey Puree

I have a love-hate relationship with butternut squash. I love the way it tastes...sweet and smooth with just a hint of veggie flavor. I love it when it is mixed up with other things, like honey and herbs and shallots, especially when I get that whole sweet and salty thing going on. I love it when someone else makes it for me.

And that is because I do NOT love the peeling cutting up of it that is part of so many butternut recipes, because butternut squash is hard as a rock. And I do not love the paying of approximately one million dollars for buying already cut-up butternut squash in the supermarket.

Which is why I madly love this particular butternut recipe. No peeling, and the only cutting is to cut the ends off, cut it in half, and scoop out the seeds. If you can't recruit your manly Southern husband to do this, you can actually do it yourself in about 5 minutes. Or less. Then it's just a matter of putting butter and honey and herbs and shallots on top of your butternut halves...

...and then baking it all up in the oven until it is soft and cooperative. Let it cool a little, scoop out the lovely soft butternut with the cooked shallot and herbs and give it a quick whirl in your food processor with the teeniest amount of cream. And that's it...easy, breezy, scrumptious butternut without all the angst. I have enough angst in my life what with all the goings on at Downton Abbey at the moment. Happy butternut!

Roasted Butternut Squash Honey Puree, adapted from Real Simple

3 butternut squash (2 pounds each)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
6 small shallots, halved
4 tablespoons honey
6 sprigs fresh thyme
6 tablespoons unsalted butter
6 tablespoons heavy cream

Heat oven to 400° F. Trim the ends from the squash, then halve lengthwise, discarding the seeds. Transfer the squash, cut-side up, to a rimmed baking sheet lined with parchment or foil. Season with the salt and pepper and top with the shallots, honey, thyme, and butter.

Cover the squash with foil. Roast until softened, 45 to 60 minutes. Uncover and set aside until cool enough to handle. Working in batches, scoop some of the softened squash and shallots from the peels into a food processor.

Puree the squash mixture until smooth. Transfer to a serving bowl. Repeat with the remaining squash and shallots. Serve warm.