Ham & Swiss Pinwheels

Big holiday cooking plans – I am always too ambitious. Always. Not sure why, but I like to bite off way more than I can chew. And so, I have done it again.

That does not mean things do not get made, just maybe not quite when I intended them to, in this case Easter.

D&D_28281 puff pastry sheet, thawed
1 egg, room temperature
12 thin-sliced sweet ham
12 slices Swiss cheese
4 tablespoons unsalted butter
1 tablespoon brown sugar
1/2 tablespoon Worcestershire sauce
1/2 tablespoon Dijon mustard

Thaw puff pastry sheets (about 40 minutes) until softened. Preheat oven to 375°F. Line baking sheet with parchment.

Roll pastry sheet out into 10 x 13 inch rectangle. Brush with egg; top with ham, then cheese slices, leaving a 1/2-inch border on the longer side. Roll the dough, starting with the long side, tightly around the filling; pinch seam together.

Cut each roll, seam-side down, using a serrated knife, into 12 slices (about 1 inch thick); arrange pinwheels on baking sheet. Combine remaining ingredients in saucepan on medium; cook 1–2 minutes, stirring occasionally until hot.

Spoon mixture evenly over pinwheels and bake 20–25 minutes or until golden. Let cool 5 minutes. Serve.

Source: The Publix

I kind of didn’t do much of this. I made the pinwheels, but not the sauce. That said, I put some Dijon mustard on the puff pastry and that made it pretty special.

Next time I might make the sauce, but ….

 

Mustard-Swiss Crackers

This is a new recipe for me and a new idea as well. I have so very many cookbooks, but just for convenience sake, I usually use recipes I’ve saved on my cute little red drive from off the interweb.

Well that stops now. I am going through so rather old cookbooks to start “cooking the books.” I won’t do it all at one time, just as I feel like it, but this is my first foray into the idea.  I already know what I have next in line – spoilers, but since I had swiss in the house and all kinds of mustard and I have an unnatural thing for crackers, I decided to start here. My changes, due to not wanting to go to the Publix,  are noted below.

D&D_28248 Tbs cold unsalted butter, cut into cubes
8 ozs Swiss cheese, coarsely grated (2 1/4 cups)
1 cup all-purpose flour
3 Tbs Dijon mustard – used Gulden’s and added Dijon to the next grocery list
2 tsp dry mustard (Coleman’s)
1 1/2 tsp mustard seeds – didn’t use
1 tsp salt

In the bowl of the food processor, blend butter and cheese until almost smooth. Add remaining ingredients and pulse until combined. Divide dough between two sheets of waxed paper and role into an 8 inch log. Wrap tightly in wax paper and then foil; freeze until firm, 1 1/2 – 2 hours.*

Preheat oven to 350 degrees. Line baking sheet with parchment. Cut logs into 1/4 inch slices and arrange 1 inch apart. Bake, turning half way through until edges are golden brown, about 15 minutes. Transfer to wire rack to cool.

Source: The Best American Recipes: 2004-2005

Cook the Book 2018

*Refrigerate overnight – totally worked as it most of the time does.

Dough 7 April

Baked 10 April – smells a lot like mustard, but the taste is wanting. Needs some heat and I think the Swiss just gets lost in the end. So we shall try this again – maybe adding a pinch of cayenne

They bake up beautifully though, so worth another try (very soon) with some flavor adjustments. Maybe the Dijon mustard will make a change too.  Sprinkle of some salt on the top. Not sure – so many ways that this can go.

Love things you can prep and leave in the fridge and bake a few days later. Makes baking in the evening after work so much easier. You feel like you’ve accomplished something on a Wednesday or whatever.

 

Pull-Apart Cheesy Garlic Bread

This is the third version I’ve made since this past fall, but only the first version I’ve been relatively happy with. There might be still more work to be done, but I will keep at it like the trooper that I am. D&D_1643

Things I’ve learned:
-You need a sturdy bread. A round is okay, but I like a Chicago Italian loaf the best so far. A white bread (version #2, I used White Mountain Bread round) and it was just too soft. You can’t really pull-apart the bread. Sort of defeats the purpose.
-Roast the head of garlic. Great flavor and compliments the minced garlic. Yes.
-Melt the butter in a pot and add all flavorings. Keep on low to infuse the butter with lots of flavor.
-Use sliced cheese in the lower part of the cross-hatched of bread. Use grated cheese above.
-Add lemon zest and lemon juice.
-Fresh herbs – your choice but I like chives, parsley, and finely minced rosemary.
-Red pepper flakes are a must, even if it’s just a tiny pinch.
-Make the cross-hatch pattern large – it’s easier to stuff than a tight cross-hatch pattern.

Loaf of Chicago Italian Bread
Head of garlic
1 Tbs olive oil
4 cloves garlic, minced
8 Tbs unsalted butter
1 tsp kosher salt
Pinch of red pepper flakes
1 tsp freshly cracked black pepper
Zest and juice of one lemon
2 Tbs minced parsley
1 tsp finely minced rosemary
I Tbs Dijon mustard
1/3 pound provolone, sliced kind of thick
1/3 pound colby, grated on large holes of box grater
minced chives

Preheat oven to 400 degrees. Cut top 1/2 inch of head of garlic to expose cloves. Place on piece of foil, pour olive oil on garlic, wrap tightly in foil and bake about 40 minutes, until garlic head is soft. Remove and set aside. Leave oven on.

Melt butter over medium low heat in saucepan, add in minced garlic, salt, red pepper, black pepper, zest and juice from lemon. Add in parsley, rosemary, and Dijon mustard. Remove from heat and keep warm.

Line a baking sheet with foil. Place bread on foil and make a large cross-hatch pattern, slicing most of the way, but not all the way through. Brush tops and sides with butter. Slide provolone in crevices, then squish roasted garlic in with the provolone, and then stuff the colby as well. Spread remaining butter with herbs into crevices and on top.

Bake until cheese melts, 18 – 20 minutes. Top with chives and serve.

15 January 2018

Apricot, Ham, Cheddar, and Chicken Sandwich

I cannot remember when I started making this open-faced sandwich but it was an immediate favorite in this house. It seems odd at first, but it really works when you think about all the flavors mixed together. A little tart from the vinegar, some mustard, apricot jam for sweetness, then ham (pork is never bad in any form) and a sharp cheddar. It is a very special combination. And heats up well as a left over in the oven – or in my case in the toaster oven at the office – work lunch hack – woo hoo. If I can get it – usually the MotH and the Boy do not let me get much in the way of leftovers. But I guess that just means they like it  – a lot. And so do I.

D&D_21211/4 cup cider vinegar
2 Tbs Dijon mustard
Coarse salt and freshly cracked black pepper
2 boneless skinless chicken breast halves
1 French bread, split horizontally, then cut in a half
1/4 cup apricot preserves – way more than that.
1/3 pound thinly sliced tavern ham, yes, specify tavern ham – I’ve tried others and this is the best.
1/2 pound sharp cheddar, deli sliced

Between two pieces of plastic wrap or inside a gallon plastic zip-top bag, pound the chicken slightly until it is more even. It does not need to be super thin, just a little more even. Makes for easier (quicker) marinade and more even cooking. Season chicken with salt and pepper. In a resealable plastic bag, add vinegar, mustard, and chicken. I don’t even measure at this point any more. Once you do this enough, and once you taste it you will, you will get the hang of it.  You can also add a mashed garlic clove, but I have given up on that little bit trouble – not necessary in the taste department, to us anyway. Let marinade several hours or over night in the refrigerator. Over night is best, but not much longer than that.

Heat broiler on low and line a baking sheet with foil. Remove chicken from marinade (discard marinade) and place on the baking sheet, broil,  turning at least once until opaque throughout. Check by cutting into chicken to see if it cooked through. Transfer chicken to work surface and discard foil. Reline the baking sheet with new foil.

Place baguette on baking sheet, cut side up (duh). Spread each piece with apricot preserves, layer with chicken, ham and cheese. Broil until cheese is melted.

Source: Martha Stewart with my modifications.

Deviled Eggs

I guess it is just a requirement that you have some sort of egg – thing for Easter – spring and all. So I made deviled eggs. Again for The Boy – he will eat them anytime.

This is again, another no-recipe recipe. I have done this so many times, but to be honest, I do not eat deviled eggs – at all, ever. I like egg salad, so this really does not make sense, but there it is. D&D_1839

So here is how I make hard-boiled eggs. Put eggs in a decent-sized pot and cover with at least an inch of water. Heat the pot to boiling and removed pot from heat, put on a lid and let sit for 13 minutes. Yes, 13 minutes. Dump the hot water out and add cold water and bash the eggs against the side of the pot. Let sit for a few minutes  – peel the eggs and cut in half cleaning the knife between eggs so no yolk gets on the white part.

Remove the yolks and put into small-ish bowl. Add a little Duke’s mayo* and some Dijon mustard – I go with a smidge more mustard than mayo. Add 3 Tbs of drained sweet pickle relish and one more not drained. Taste and decide on salt and pepper.

Put the yolk mixture in a zip top bag and cut off a corner to make a tip to pipe the yolks into the whites. Then decorate. This time I decided on chives and really amazing local bacon, but I also like minced shallots and I really like paprika. I guess it is a Southern thing – the paprika, not the shallots. Parsley is always nice.

It is funny how I like egg salad, and plan to make some soon, but do not like deviled eggs when in reality they are not that far apart. Strange.

* A Southern staple – you must not be without it, ever.

German Potato Salad

When I first started eating, and loving, German potato salad I was not even in my twenties, (let’s just say that was a while ago) and had no concept of the kinds of potatoes other than russet or baking potatoes and my favorites, red new potatoes. It wasn’t until I tried to start making German potato salad that I began to understand about waxy potatoes.  This recipe calls for waxy potatoes and my favorite are Yukon Gold. dd_1657

1 1/4 lbs Yukon Gold potatoes
4 slices of bacon, or more because it is bacon
1 1/4 cups chicken broth
2 Tbs white wine or cider vinegar
1 small onion, minced
1 tsp sugar
1 tsp kosher salt
1/4 tsp white pepper
2 Tbs canola oil
1 Tbs Dijon mustard
1/4 cup snipped chives
1/4 cup chopped parsley

Cook the potatoes in salted simmering water until just tender. Just test them with a paring knife – it is the best way to decide if they are done or not. Drain, dry, and peel and slice into 1/2 inch thick slices.

While potatoes are cooking, prepare dressing. Cook bacon in a sauté pan over medium high heat until bacon is crisp. Remove bacon to a paper towel-lined plate, leaving bacon fat in the pan. Crumble bacon into small pieces and reserve.

In a pot, bring broth, vinegar, onions, salt, sugar, and pepper to a boil.

Combine canola oil, bacon fat, and mustard with warm potatoes. Pour broth vinegar mixture over potatoes. Toss to combine. Add in reserved bacon and chives and parsley.

– I think the best thing you can do is dress a potato while it is still warm because will just be a sponge to the liquid you are including. Another reason to love any kind of potato salad – in my opinion.

I first learned this idea from a good friend who dressed her potatoes for potato salad with pickle juice from the jar right when they came out of the hot water – it makes a world of difference.

 

Chicken Salad

D&D_1467

Simple Chicken Salad

I seem to keep failing at chicken salad. I am not sure why, but this time, I really thought I got it. But to be honest, chicken salad is so pedestrian. I mean, pretty much any idiot can make it. That just makes me feel like a bit of an idiot because it does not seem to work for me.

All that said, this was pretty damn good chicken salad. Too bad I could not enjoy it like I wanted to.

I have no idea how my mom made chicken salad. One of the million of things I did not ask her – this seems to be a theme. Guess that is what happens when someone you love dies unexpectedly. So you just have to forge you own way in the world. Suck it up and deal.

I poach a chicken breast or two* – usually two and then add the usual suspects: celery, peeled of course and then minced, a few (3) chopped boiled eggs, some shallots – minced, parsley also minced, a little Duke’s Mayonnaise, Dijon mustard. And if I am feeling really frisky some sweet pickle relish. None of this is anything my mother EVER did. But this is pretty cool in the grand scheme of things.

My lovely mother-in-law makes great chicken salad and it is just the way I like it – with grapes and nuts, but the MotH does not care for that. Either way, this one is pretty damn good.

I guess this is another one of my non-recipe recipes. I do seem to have quite a few of them. But when I think of it, that does not seem to me a bad thing

*I could have poached the chicken with bay leaves and peppercorns and garlic, but I save the chicken water for Hood, so I go simple so I can give him a treat. What dog does not love chicken water? Um, none.