Grilled Beer-Cheese Sandwich

 

It's ooey, and it's gooey.  It's got beer AND bacon.  Two of my favorite things, in one place, married together in perfect harmony....in a grilled cheese sandwich.  For real guys, this is no joke.  Hands down, the best grilled cheese I have ever made.

So, obviously the beer adds a fabulous flavor, but there is one other thing that puts this sandwich over the top.

Brown Butter.

That's right.  Brown Butter.  Super fast and easy to make, and it adds a great nutty flavor that you cannot do without.

So this recipe was another discovery from Pinterest (follow me here).  This pinterest discovery led me to a blog that is dedicated to cooking with beer, and it's probably one of my new top favorite blogs to snoop around on.  Sooooo many great recipes that I need to try.  The blog I'm talking about is The Beeroness.  You need to check her out! Like seriously, go right now (well, maybe poke around here for a bit longer - but then go!).   

I made some tweaks to this recipe based on what I had in my cheese drawer (which I have mentioned before.  YES, I have a drawer dedicated to cheese).  The original recipe called for cream cheese (which I used up when I made this) and I just happened to have exactly 6 oz. of Velveeta left over, so BAM, that's what I used.  And naturally, I was all out of cheddar, so I omitted it, and substituted the mozzarella for Monterey Jack.  The result was the perfect grilled cheese sandwich, which will definitely make frequent appearances in my house!

Grilled Beer-Cheese Sandwich

4 tbsp unsalted butter

6 oz processed cheese such as Velveeta

1/2 cup Monterey Jack cheese

1 tsp cornstarch

1/4 cup pale ale - I used Alexander Keith's

4-6 strips bacon, cooked until crispy

8 slices of bread - I used Rye

For the Brown Butter:

Add butter to skillet over medium heat.  Once butter has melted, whisk constantly.

The butter will bubble and foam up slightly and then subside.  This is when the browning will occur.  Watch carefully as the butter browns, as it can burn quickly.

Remove from heat and transfer to a bowl to stop the cooking process.  You want the butter to return to a solid state so it's easier to use on the sandwich.  I kept mine on the counter for a few minutes, stirring occasionally and then I put it in the refrigerator until it was solid again, about 15-20 minutes.

For the Beer-Cheese

Place the Velveeta, cornstarch, Monterey Jack and beer into a food processor, and wiz until smooth, about 3-4 minutes.

Heat a heavy bottomed skilled over medium heat.

Slather one side of each slice of bread with the brown butter.

Generously slather the un-buttered side of four of the bread slices with the beer cheese.  Place 1-2 strips of bacon on the cheese, and top with another slice of bread.

Place the sandwich in the warm skillet and fry until golden brown, then flip and do the same on the other side.

Recipe adapted from The Beeroness

Focaccia Bread

 

So, I've got two bucket lists on the go.  One for everyday living, and one for cooking.  I've got this list typed up on my iPad and I've been meaning to post it up on my blog since the beginning.  Clearly it hasn't happened yet.  But one day....

Maybe...
I just gotta find the ambition to type it out again. 
Clearly, I'm lazy.

But then again, maybe I'm not all that lazy.  I managed to find the time to tackle this beauty and cross it off the 'ole list.  Man, am I ever glad I found this recipe.  It's authentic, with a little added flare on my part.  If you've never made bread (in any form) before, it takes time.  It has to rest, and rise and rest and rise some more.  I was so impatient for this one to be ready.  All I wanted to do was dip it in oil and balsamic vinegar while it was still warm.  But I had to wait...and wait....and wait.

The wait was more than worth it. 

The original authentic focaccia recipe just called to top it with sea salt and olive oil, but I just had to make it my own.  I made a nice herbed oil with garlic and Italian herbs and made sure every last inch and dimple in the bread had a healthy coating of it.

Focaccia Bread

 

1 tbsp dry active yeast

1 cup warm water

1 tsp honey

2 3/4 cup all purpose flour

2 tbsp extra-virgin olive oil

2 tsp salt

 

Herbed Oil

 

*measurements are approximate, as I did not measure this part out

 

3/4 cup extra-virgin olive oil

3 cloves garlic, minced

1 tbsp Italian Seasoning

Salt and Pepper

 

Directions

 

Herbed Oil:  mix all ingredients in a small bowl, and set aside.

 

In a bowl of a stand mixer, dissolve the yeast with the water.

 

Add flour, honey, oil and salt.

 

Using the dough hook, knead the dough until it looks smooth and elastic.

 

Shape into a ball and let rest for 20 minutes in the bowl, covering with a tea towel.

 

Stretch the dough with your hands to form a rectangle.  **The original recipe had you fold the two edges of dough towards the middle.  This is to give the bread strength and texture, but I skipped this step completely.

 

Place the dough in an oiled oven tray (I used an 8x13 baking dish), cover with a tea towel and let it rise for 90 minutes or until it has doubled in size.

 

Once the dough has risen, stretch it out to cover the dish and sprinkle the surface with sea salt.  Let it rise for another 30 minutes.  Then, using your fingertips, press the dough down onto the dish to create lots of little dimples.

 

Spoon the herbed oil onto the top of the dough, making sure you even spread (to the best of your ability) the herbs and garlic.  Let it rest for another 20 minutes. 

 

Preheat oven to 390 degrees.  Bake until it looks golden, about 20-30 minutes.  Remove from pan immediately once its out of the oven, and let it cool on a rack.

 

 

Recipe adapted from Silvia's Cucina

Birthday Layer Cake

HAPPY BIRTHDAY JILL

When I got the Facebook invite to one of my best friend's birthday-get-together, I immediately made it clear that I would make her birthday cake. Ever since I bought the Milk Bar cookbook, I've been waiting for an occasion to whip up this delight. This is a childhood classic Funfetti cake, three layers deep with frosting that tastes heavenly. What more could a birthday girl ask for?

I find that a lot of the Milk Bar recipes are rather...involved. It doesn't scare me away or discourage me. In fact, it kind of makes me want to try it even more. Or, they require equipment that I do not own, and could not find at my local Michael's or kitchen store. So I was forced to improvise, and still had success. In this case, I could not find a cake ring to save my life, nor could I find acetate. So, I just used a regular 6" round cake pan, and used a knife to basically trace the pan to cut the round layers. In the absence of acetate, I opted for parchment and duct tape (in hind sight, my silpat may have done the job too). It wasn't as sturdy as acetate, but for the most part, I got the same results as those who had some on hand. Next time, I will be sure to track some down.

If  your familiar with the recipes from the Milk Bar cookcook, then you know all about "crunches" and "crumbs".  Christina Tosi likes to incorporate flavorful textures into her recipes, and this cake was no exception.  The crumb created a nice crunch between the layers, and made for a nice cake topper too!  The recipe calls for grapeseed oil to make them, but I find them to be boring and bland when made that way.  Instead I used butter.  Why not, right?

Birthday Layer Cake

1 batch birthday cake (recipe below)

1 batch birthday cake soak (recipe below)
1 batch birthday cake frosting (recipe below)
1 batch birthday cake crumbs (recipe below)

**I recommend making the crumbs first, then the cake, icing and then the soak.

Directions  (Step by step photos are great here)

 Invert the birthday cake onto a sheet of parchment paper or silpat, and peel off the parchment paper backing. Using the 6-inch cake ring, stamp out two circles from the cake. These will be the top and middle layers. The remaining cake "scrap' will come together to make the bottom layer of the cake.

Clean the cake ring and place it on a sheet of parchment paper or silpat atop a baking sheet. Use one strop of acetate to line the inside of the cake ring. Put the cake scraps in the ring and use the back of your hand to press the scraps together into a flat even later.

Dunk the pastry brush in the birthday cake soak and give the layer of scraps a good, healthy bath of half of the soak.

Spread one fifth of the birthday cake frosting over the base layer. Then sprinkle with one-third of the birthday cake crumbs evenly over the top of the frosting. Use the back of your hand to anchor them in place. Top with another fifth of the birthday cake frosting, carefully spreading it so that it is even, but without disturbing the crumbs.

With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5-6 inches tall- high enough to support the height of th finished cake. Top with a full circle of cake (save the nicest one for the top layer), brush the rest of the cake soak over this layer, top with another one fifth of the frosting, one third of the cake crumbs, and another one fifth of the frosting.

Nestle the remaining cake round into the frosting. Cover the top of the cake with the last fifth of the frosting. Give it volume and swirls, or opt for the perfectly flat top. Garnish the frosting with the remaining birthday crumbs.

Freeze the cake for at least 12 hours to set the cake and filling. (And to make the unmolding much easier.)

Three hours before serving, pull the pan from the freezer, and using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours. (wrapped well in plastic, it can be refrigerated for up to 5 days.)


Birthday Cake

2 cups cake flour
1 1/2 tsp baking powder
1/4 cup + 2 tbl rainbow sprinkles
4 tbsp (1/2 stick) salted butter, at room temp
1/3 cup vegetable shortening
1 1/4 cup granulated sugar
3 tbsp light brown sugar, tightly packed
3 large eggs
1/2 cup buttermilk
1/3 cup  grapeseed oil -  or canola or vegetable oil
2 tsp clear imitation vanilla extract

Preheat the oven to 350. Prepare a rimmed quarter sheet pan by spraying with cooking spray and covering the base with a sheet of parchment. Set aside.

Whisk together the flour, baking powder, and 1/4 cup sprinkles in a small bowl. Set the dry ingredients aside for later.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, shortening, and sugars on medium-high speed for 2 to 3 minutes, scraping down the bowl as needed.

Add the eggs (all at once) and then beat again on medium-high for another 2 to 3 minutes. Scrape down the bowl.

With the mixer on low speed, add the wet ingredients (buttermilk, canola oil, and imitation vanilla) in a steady stream. Increase the mixer to medium-high speed and beat for another 4 to 6 minutes. The mixture should double in size and turn practically white. Don't stop mixing until the mixture is completely homogeneous, with no visible streaks of oil or fat.

With the mixer on low, add the dry ingredients, and mix for another minute or so until the ingredients are just combined.

Pour out the batter into the prepared sheet pan, spreading it out into an even layer. Sprinkle with the remaining 2 tbl of sprinkles.

Bake for 30–35 minutes until the cake bounces back slightly when gently pressed in the corner. The center of the cake should no longer jiggle when the pan is shook. Cool the cake completely in the pan on a wire rack.


Birthday Cake Crumb

* I used about 6-8 tbsp of butter, melted instead of oil because I find it flavourless without it.

1/2 cup granulated sugar
1 1/2 tbsp light brown sugar, tightly packed
3/4 cup cake flour
1/2 tsp baking powder
1/2 tsp salt
2 tbsp rainbow sprinkles
1/4 cup grapeseed oil - or canola or vegetable oil
1 tbl clear imitation vanilla extract

Preheat the oven to 300 and line a baking sheet with a Silpat or piece of parchment.

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars, flour, baking powder, salt, and sprinkles. Mix on low speed until combined.

Stream in the oil and the imitation vanilla on low speed and continue beating the mixture until the ingredients clump and form small clusters.

Carefully spread the clusters in a thin layer on the prepared baking sheet and bake them for about 20 minutes, breaking up occasionally. They will be slightly moist but will harden as they cool. Let them cool completely before using.

Birthday Cake Frosting

* I didn't fully read the recipe, and dumped in the whole 8 ounces of cream cheese, and ended up using 2 cups of icing sugar (instead of 1 1/4 cups) to balance the flavor.

8 tbl (1 stick) salted butter, at room temp
1/4 cup vegetable shortening
2 ounces cream cheese, at room temp
2 tbsp light corn syrup
1 tbsp clear imitation vanilla extract
1 1/4 cup powdered sugar
pinch baking powder
pinch citric acid

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening, and the cream cheese for 2 to 3 minutes on medium-high until the mixture is smooth and fluffy.

Add the glucose, corn syrup, and vanilla, and beat the mixture on medium-high speed for 2 to 3 minutes or until the mixture is smooth and glossy white.

Add the powdered sugar, baking powder, and citric acid on low speed until just combined. Set the mixer to high speed and beat for 2 to 3 minutes or until the mixture is stark white and fluffy.

Birthday Cake Soak

1/4 cup milk
1 tsp clear imitation vanilla extract

Whisk together the milk and vanilla in a small cup or bowl.

Recipe from Momofuku Milk Bar

Homemade Granola

A week or so ago, I was out grabbing some groceries, and one of the items on the list was granola.  I chucked our usual brand into the cart, and just stood there for a minute.  I thought to myself "why the hell am I buying this stuff?  I can just make it, and I can guarantee it will taste better than the bagged assortment I just put in my cart".  So I put it back immediately, and googled "homemade granola" right there in the cereal aisle, creating a minor road block for a few minutes.  Oh well, it was for the greater good of my breakfast.  Plus, grannies hold up  traffic in grocery store aisles all the time.  It was my turn.

This stuff is delicious.  I could eat it by the handfull (and I do), but it's also great on yogurt!

Homemade Granola

3 cups old-fashioned rolled oats (not instant)

3/4 cup sliced almonds

1/2 raw, unsalted sunflower seeds

1/2 cup raw, unsalted macadamia nuts, chopped into small bite sized pieces

1/2 tbsp cinnamon

1/4 tsp salt

2 tbsp unsalted butter, melted

1/2 cup pure maple syrup

1 cup dried fruit (raisins, cranberries, cherries and/or apricots  - optional)

Directions

Preheat oven to 325 degrees.  Line baking sheet with parchment.

In a large bowl, combine rolled oats, nuts, seeds, cinnamon and salt.

In a small bowl, mix together melted butter and maple syrup.  **I put unmelted butter and syrup in the same bowl, and placed in the microwave until the butter almost completely melted.

Pour this mixture over the dry ingredients and mix together until well coated.

Spread onto the prepared baking sheet and bake for about 30-45 minutes until golden brown, stirring occasionally so the mixture browns evenly.  The browner the granola gets, the crunchier the granola will be.

Place sheet on a wire rack to cool completely.  You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools.  Make sure to break up any large clumps while it is still warm.

Once the granola has completely cooled, you can add the dried fruit if you wish.

Store in an airtight container in the refrigerator and it will keep for several weeks.

Recipe adapted from Joy of Baking

Grapefruit Brulee

My dad first introduced my sister and I to grapefruit when we were pretty young.  He would load it up with sugar, and it was an instant hit!   I've had this recipe (if you can call it that) on my list for a few months now,  and I just happened to remember it while I was at the grocery store this past weekend.  So, I picked up a grapefruit for the first time in years, and headed home. 

Also, this recipe really made me realize how badly I need a kitchen torch.  I used the broiler, and it made the fruit quite warm, which I can't say I'm a huge fan of.   Regardless, it was still delicious.  The grapefruit was still sugary sweet, which is how I like it!

Grapefruit Brulee

1 grapefruit

2 tbsp sugar

Kitchen torch

Cut grapefruit in half, and place fruit, face down, on paper towel to dry for 5 minutes.

Flip the grapefruit right side up, and sprinkle the flesh of the fruit with 1 tbsp of sugar. 

Use kitchen torch to heat the sugar, until it's melted and turning amber.  Or place on a tin foil lined baking sheet, and place under the broiler for about 8-10 minutes, or until sugar is melted and turning amber.

Let cool before serving.

Recipe guidance from Bon Appetit

Pale Ale Mac and Cheese

 

 

I clearly have a complete disregard for the health of myself and of those I feed.  Case and point, this mac and cheese recipe.  Dish this up for yourself, and you will totally see what I mean.

 

This is, by all means, an adult version of the ultimate comfort food.  You simply can't go wrong.  I've seen a few restaurants that offer a beer infused mac and cheese and I knew I had to try it for myself. 

 

When it comes to baking or cooking with alcohol, I usually choose something that I would actually drink.  So when it came to choosing a Pale Ale for this recipe, I didn't even bother looking at random craft beers, or special imports that I've never tried.  I stuck with what I knew.  And so I chose Alexander Keith's India Pale Ale. 

 

I was admittedly, a little skeptical that the beer wouldn't actually impart any flavor.  Boy, was I ever wrong.  When I was "taste testing" the cheese sauce, I could really taste the difference the beer made.  Make sure you dip your finger in the sauce before and after the beer is added and see for yourself. 

 

When I made this recipe, I didn't use the full amount of pasta, and the sauce was.....well..... really, really saucy.  I highly recommend using the full pound of pasta, or cutting the sauce recipe in half.  The original recipe calls for you to bake it with breadcrumbs on top.  I'm not a huge fan of that, so I omited that step.  The baking may also help the pasta absorb some of the sauce too.   It keeps fairly well, and makes for a great lunch the day after. 

 

Pale Ale Mac and Cheese

1 lb pasta (elbow, shells or fusilli work well)

1/2 cup butter

2 cloves garlic, minced

3/4 cup flour

1 1/2 cups milk

1/4 cup cream

8-10 ounces of Pale Ale such as Alexander Keith's India Pale Ale

4 ounces of processed cheese, such as velveeta, chopped into small cubes

6 oz shredded cheddar.  (I used 4 ounces cheddar and two ounces monterey jack)

Salt and Pepper to taste

1/4 lb bacon, cooked, and coursely chopped

Directions

Prepare pasta al dente.  Drain and set aside.  You may want to lightly coat the pasta with oil to prevent it from sticking together.

In a saucepan, melt the butter over medium-high heat.  Saute the garlic for 1 minute, until fragrant and the butter is bubbly.

Add flour gradually, stirring constantly.  Reduce heat to medium and continue to stir until the mixture becomes smooth.

A little at a time, add the milk and cream, and then the beer.

Add the processed cheese and stir until it melts.  Add the shredded cheese and stir until it also melts.

Season to taste with salt and pepper.

Add cooked pasta to saucepan and stir to coat.

Top each serving with bacon.

Adapted from Knuckle Salad

Pecan Crusted Brie

I've had the biggest craving for baked brie ever since I got back from a little vacation in Calgary.  Then a lovely blogger commented about how she wished she had somewhere nearby that served up a version of the magnificent brie I mentioned.  Well ladies and gentlemen, it's really not that hard to make at home....really, I promise you.  In fact, I encourage you to give it a try.  It's a great item to make as an appetizer for parties, and it's sure to impress all your guests.  Or, you can keep the whole thing to yourself.  Trust me, it disappears quickly.  But I wouldn't know from experience.....

Shamefully, I do know from experience.  The night I made the brie, my sister posted a picture on instagram of a lovely fruit platter for her "movie night at home with the hubby"... Well my movie night at home consisted of a whole wheel of baked brie.... There's a reason why she's the skinny one ;)

 

My version of baked brie is a marriage of rich, melty, pecan crusted cheese, and a sweet summertime favorite - Saskatoon Berry jam. I'm sure Saskatoon Berry jam isn't readily available everywhere, so try another berry jam or compote. Cranberry is another of my favorites.  Or try to order it online.  It's fabulous stuff!

Pecan Crusted Brie

2/3 cup finely chopped pecans

1 wheel Brie cheese, keep the rind on

1 egg

1 tbsp milk

Directions

Preheat oven to 350 degrees.

Finely chop pecans, (or use food processor).  Transfer to shallow bowl.

Whisk together egg and milk.

Dip the brie into the egg mixture, coating on all sides.  Then dip in the pecans, turning to coat.  Gently press the nuts into the cheese to adhere.

Transfer the brie to a baking sheet lined with tin foil, or into a brie baking dish.  I used a brie baking dish, and put a layer of the remaining pecans on the botton the dish, then placed the brie on top.

Bake for 10-15 minutes, or until the cheese is warm and soft.

Serve with toasted baguette and top with jam.

Bacon Scallion Scones

Feta (left) and Cheddar (right) Scones

I present to you, Bacon Scallion Scones - Two ways!

The inspiration for this recipe came from instagram.  Someone had posted a picture of a scallion and feta scone, which left me with a major craving for one.  Except, I wanted one with bacon....lots and lots of crispy bacon.

Upon review of my cheese drawer (yes, I have a drawer in my fridge dedicated to cheese) I noticed I probably didn't have enough feta for the recipe, so I decided to use half feta and half cheddar.  So here we have bacon and scallion scones - 2 ways!  Variety is the spice of life, right?

These scones are melt-in-your-mouth wonderful, especially when they are right out of the oven.  Not to mention, fluffy and tender.  These savory scones are so versatile they would make a great addition to your breakfast, or as a side with your supper. 

Bacon Scallion Scones

3 cups flour

1 tbsp baking powder

1 tsp kosher salt

1 tsp ground black pepper

1/2 cup cold butter, cut into small cubes

4 green onions, thinly sliced

10 strips of bacon, cooked and chopped into small pieces

1 cup heavy cream

1 cup feta, crumbled

1 cup cheddar cheese, shredded

Directions

Preheat oven to 400 degrees.

 

 

In the bowl of a stand mixer, fitted with the paddle attachment, combine flour, baking powder, salt and pepper; mix briefly to combine. 

Add cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are the size of small peas.  (Alternatively, this can be done in a food processor, which is what I used.  Once the butter was pea sized, I transferred the mixture to my stand mixer bowl.  Or, you can use a pastry knife to cut the butter into the flour).

Mix in the green onions and bacon.  Mix on slow until just combined.

**Just using ONE kind of cheese?
If you are going to use just one of the cheeses, then this is the point where you would add the cheese and mix until just combined.  Add the cream and mix until combined, then mix with your hands until it forms a ball.  If dough is still too dry, add an additional 1-2 tbsp of cream at a time, until dough can be formed into a ball.

***Using TWO kinds of cheese?
If your going to split the recipe like I did, then measure out the flour mixture 1/2 cup at a time until you have an equal amount in two separate bowls.  Add feta cheese to one bowl, and cheddar in the other.  Start with one of the bowls, return the mixture to the stand mixer, and add 1/2 cup cream until just combined, then mix with your hand until it forms a ball.  If dough is still too dry, add an additional 1-2 tbsp of cream at a time until dough can be formed into a ball.  Repeat this with the other cheese mixture.

Transfer dough to a lightly floured surface and pat the dough into an 8 inch disk.  You can slice the dough into 8-10 wedges, or use a round cookie cutter and cut the dough into circles.  Transfer scones to a baking sheet lined with parchment.

Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.


Recipe adapted from Annie's Eats and What's Megan Making?