Eastside Road, Healdsburg, March 27, 2009
HUNGRY: GRAB WHAT'S CLOSE. I shaved Parmesan cheese onto a slice of bread, covered it with another, put a little oil in a black iron skillet and got it pretty hit, put the sandwich in, and weighted it down with a slightly smaller black iron skillet, equally hot. Then I noticed a little Stilton left from who knows how long ago, and made a similar sandwich using it, tossing in the chopped walnuts left over from garnish on yesterday's pasta. Delicious.
White Rioja, Marques de Caceres
FOR DINNER, I grilled chicken over grapevine cuttings outside; Giovanna steamed some nice fresh asparagus; Lindsey roasted some potatoes. Green salad, of course.
Cheap Pinot grigio
1 comment:
They make quite impressive hardware for grilling sandwiches these days, but I've never felt the urge to purchase them.
It's just as easy to "fry" a croque in olive oil or butter (or both), and press them down firmly with a spatula, repeating the process after turning. I like the result better than focaccia sandwiches.
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