Posts Tagged ‘creativity in the kitchen’

15th March
2009
written by Steph
Hot Pockets!

Hot Pockets!

Anyone out there a Jim Gaffigan fan?  Well, if you are, then you know that the only way you can say the words “hot pockets” is in a high falsetto sing-song voice.  Additionally, you’ll know that the Gaff (as I have decided to fondly refer to him) is no fan of this “white trash” food.  Ah, what the hell, let’s just got to the clip because it’s hella funny, and what better intro to a post could I use than this: YouTube Preview Image OK, so I don’t think I’ve ever had a Hot Pocket in my life – not a real one anyway.  I vaguely remember some kind of breakfast pastry during my teen years that involved egg and ham, and was microwaved in its own little sleeve, but it was definitely not an Official Hot Pocket.  Maybe Tony has had one, but if so, he isn’t sharing.  That being said, one night when I was lying in bed trying to think up a way to use up three left-over spring roll wrappers (which had been chiefly purchased for a somewhat successful samosa-making venture of mine (successful in taste, not so successful in the folding execution)), I was struck with the wonderful insight that I should clearly create crispy golden parcels oozing with cheese and thinly sliced turkey.  Would it be successful?  There was only one way to find out!  [Spoiler alert: it was hugely successful… otherwise, I wouldn’t be posting about it here.] Below is a guide to the honey-smoked turkey and smoked gouda pockets I made one night for dinner one night after coming in from the gym.  There’s a lot of flexibility with these suckers, so you can easily use your favorite kind of meat and cheese and make it all your own! Ingredients
  • spring roll wrappers (found in your local supermarket’s refrigerated section, normally over by the produce)
  • cheese of your choice, thinly sliced (choose something that will melt well – we went with smoked gouda because we LOVE it and it melts really easily, but you could easily do havarti, cheddar, provolone, munster, or something fancy like brie if you wanted)
  • turkey meat (from the deli, thinly sliced… or use ham, or chicken, or whatever kind of meat you want!)
  • country-style Dijon mustard (get the kind that has visible grains in it!  Or don’t!  We prefer the grainy kind, prepared with white wine, as it has a milder, slightly sweet flavor, but pick whatever floats your boat!)
  • grape-seed oil (or other oil with high smoke point)
  • 1 tbsp of water
  • 1 tbsp of flour
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1st March
2009
written by Steph
Proudly presenting: The Waffle Melt

Proudly presenting: The Waffle Melt

Lest you think I’m sharing a recipe that merely involves placing an egg on top of two waffles, I shall state flat out that what I’m proposing here is something far more decadent (and delicious!) than that.  I love breakfast, but I rarely indulge in anything more adventurous than a yogurt cup or a banana during the week.  By the time the weekend rolls around, I’m ready to sleep in past 7, and to celebrate with a big breakfast.  Bacon and eggs almost always feature, but sometimes we mix it up and make waffles, sometimes sausage, sometimes omelets, rarely French toast… the point being, Tony & I spend a lot of time “investigating” breakfast foods. This past weekend, we thought it might be nice to go out for brunch (who doesn’t love brunch?), and I started looking into some of our local favorites.  Much to my dismay, I discovered that the one chicken & waffles joint in town shut down in December.  Now, I’m sure for most of you, the sound of a scratching record pervaded your consciousness when you read “chicken & waffles”, but let me tell you, it’s a wonderful combination.  Really, just a terrific mix of savory, crunchy, juicy chicken, and soft, fluffy waffles, served side by side… it’s no stranger than bacon, is it?  The mixture of savory and sweet?  So good. Anyway, devastated that Muddea’s had closed, I realized that having set my cap at that breakfast combo, any other restaurant would bound to disappoint me that morning.  And then, in the depths of my despair, I had the flash of inspiration to do a spin on the traditional savory breakfast sandwiches I sometimes make, this time sandwiching my ingredients between two waffles drizzled with syrup and topped with an egg complete with runny yolk.  This little concoction is all me, and I decided to call it a waffle melt because it made me think of a patty melt.  Really, it’s perhaps most like a croque madame, in which I’ve swapped out bread for waffles.  And I kind of think that automatically makes this even better! (more…)