Archive for the ‘guilty pleasure’ Category
Waffles. From a young age I’ve learned as a Herbert two things are true: We love our waffles and we will demand peanut butter for said waffles.
Over the years I’ve tried at least a dozen different waffle recipes, with only slight differences in ingredients and measurements. From those I’ve narrowed down my top 5 and now present you with what I believe to be the crème de la crème. || Read more
It’ll all starts with the Welcome Diner in Phoenix and the night I had their fried green tomato sandwich. Heaven on a plate. I knew I had to recreate it.
A few things: I am obsessed with Alvarado Street Bakery based in Petaluma, California (Lagunitas fans out there?) and their Essential Flax Seed bread that you can find at your local Sprouts Famers Market + more easily in the Bay Area.
Also, finding green tomatoes was not an easy thing. Apparently most places here require them to be special ordered? If anyone has tips on this, leave a comment because I’ll definitely be making this again! I found one little lonely barely red tomato sitting at the top of a pile of ripe, red ones. It was my lucky day.
The flax bread is super important for this open face sandwich. The nuttiness that comes from the bread adds a whole other level of flavor that you won’t be able to get from just a plain piece of white or what bread. It’s worth it (also, it’s my favorite bread to use for peanut butter toast!).
I rarely eat with my hands (the fork is one of my best friends) and I’m definitely not fond of standing over my kitchen counter to eat a meal, but the minute this came together I couldn’t help myself.
I’m thinking mayo or aioli next time, but honestly a light layer of butter on the toasted flax bread was all this needed. The flavors are true to form and no one flavor overpowers allowing for everything to work together. || Read more
…unless you have no oven. This year, I thought I would share a friend’s recipe for no bake peanut butter balls that she made for a Christmas dinner she hosted over the weekend.
Definitely looking forward to making these just as soon as I get a real kitchen back in my life. **I do not have the fridge/freezer/counter space to make these but I wanted to share anyway!** || Read more
On my most recent trip back home to Nebraska, Dad pulled out all the stops (as usual) making beer chicken and these amazing bacon braised green beans. I dare any of you who don’t care for green beans to try these out. After all, bacon makes everything better, right? || Read more
I’ve mentioned before how much I love my subscription to Vegetarian Times magazine and October’s issue featured some awesome spins on the classic grilled cheese sandwich. I mean, who else is going to do a feature on the anatomy of a great grilled cheese?
I’m a huge fan of leeks but if you’re not familiar, they’re along the family lines of a green onion and garlic, but have a really subtle flavor and is amazing for adding some crunch to dishes. Leeks can be tricky to clean, so if you’re buying them root intact, Simply Recipes has an awesome tutorial on how to get them clean before you cook with them.
For me, since I’m all about shortcuts (sans kitchen, remember?) I picked up a bag of two, pre-cut leeks from Trader Joe’s. I’m short on storage space so the two leeks were just the right amount to make about 3 sandwiches.
The combo of the creamy provolone and the crunch from the leeks makes sure you never go back to the a normal grilled cheese sandwich ever again.
Here’s what you’ll need:
- 4 slices of sourdough bread (I don’t use sourdough often and didn’t want to get a whole loaf, so I picked up a mini round loaf at TJ’s that was easily sliced to make about 3 sandwiches)
- 1 cup of leeks, thinly sliced and only the green part
- Provolone cheese (shredded or sliced)
- Prep the leeks by heating a small amount of olive oil and a tiny bit of salt and pepper.
- Cover and cook over medium heat until the leeks are tender. Should only take a couple of minutes. Set aside.
- Butter one side of each piece of bread.
- Place butter side down in a skillet that’s on medium heat.
- Layer with provolone, sliced leeks and another piece of provolone and the other slice of bread, butter side up. Since I was using a round loaf, I folded my sliced provolone into two pieces and layered with the leeks.
- Cook on both sides until golden brown and the cheese is melted. Enjoy!
recipe adapted from Vegetarian Times
You hear the word homeroom and immediately think of school but visit this local joint in Oakland and that will forever leave your mind (minus the brown bag and chalk + board vibe).
I’ve been reading reviews about Homeroom since I found the place on Foursquare (two days ago, mind you!). I didn’t have to dig too deep to know this was my next stop. Just down the street off of 40th at Shafter Avenue it was an easy hit after work today.
I may be a mac + cheese freak but ya’ll know by now what my first decision was, right? Beer! I went straight for Oakland Brewing Company‘s IPA. Their website may not be anything to look at right now, but their IPA? I’m a huge fan!