Tuesday, June 22, 2010

Sandwich: Grilled Gruyere with Green-Olive Tapenade



This recipe for grilled gruyere with green-olive tapenade comes from an old issue of Metropolitan Home magazine. It was included in an article entitled "The Great American Sandwich." The article, including recipe, can be found here.

I made this sandwich last weekend. I pretty much followed the recipe as written. I did find, though, that melting the gruyere just on the grill took much longer than the time specified. As a result, I ended up burning the ciabatta rolls. I solved this problem by lightly melting the cheese on the top and bottom half of each roll in the microwave for about 20-30 seconds, assembling the sandwiches as shown in the photo above, and then grilling the sandwiches for 2-3 minutes per side.

This was so delicious. Definitely a keeper.

Grilled Gruyere with Green-Olive Tapenade
Makes 4 sandwiches

For the green-olive tapenade:

2 cups green olives, pitted
1 clove garlic, roughly chopped
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh oregano
3/4 teaspoon black pepper

4 ciabatta rolls, approximately 3 inches by 3 inches
1/2 pound gruyere cheese, cut into 12 slices (approximately 1/8-inch-thick each)

Combine all of the tapenade ingredients in a food processor and pulse a few times until the mixture becomes spreadable, but not smooth.

Add 1 slice of cheese to the bottom half of each ciabatta roll. Add 2 slices of cheese to each top half. Place each top and bottom face-up in the microwave and heat for 20-30 seconds, until the cheese begins to melt. Assemble the sandwiches by layering approximately 2 tablespoons of the green-olive tapenade between the top and bottom half of each roll, as shown in the photo above. Place the sandwiches on a hot grill, weighing them down with another heavy skillet. Grill for about 2-3 minutes on each side until heated through, and serve.

Wednesday, June 2, 2010

Baked Eggs with Tomato Sauce, Spinach and Mascarpone



I love modern design, particularly mid-century modern design, and one of my favorite magazines covering modern design was Metropolitan Home. Seriously mad design porn! Sadly, Met Home is no more. As a result of the economy, the publisher of Met Home shut down the magazine in December 2009.

The following recipe (slightly modified) comes from an old issue of Met Home. The recipe, as printed in Met Home, can still be found online. I've been wanting to try this recipe for the longest time. What I loved about this dish was that it was ridiculously simple and fairly inexpensive to make. And it tasted really, really delicious!

I already had all of the ingredients in my pantry, except the mascarpone. This dish only took about 25 minutes to prepare, which, for me, makes it an ideal weekday meal .


The following recipe will serve three using 8 1/2-inch by 5-inch gratin dishes.

Baked Eggs with Tomato Sauce, Spinach and Mascarpone
Serves 3


1 large onion, chopped
1 28-ounce can whole peeled tomatoes, chopped, with juices reserved

3 tablespoons extra virgin olive oil
8 ounces frozen spinach leaves
6 eggs
1/2 cup mascarpone
Salt and freshly ground pepper
Baguette, sliced


Place rack in middle of the oven and preheat to 450 degrees.

Place the frozen spinach in a bowl and cover with very warm tap water. Replace water at least once to thoroughly thaw out.


Heat the oil in a large skillet over medium heat. Add the onions and cook until they become soft, about 5 minutes. Add the chopped tomatoes with their juices and cook uncovered for about 10 minutes.


Divide the tomato sauce among three gratin dishes. Using a spoon, make two indentations in the sauce in each dish and crack and an egg into each indentation. Season with salt and pepper.

Remove
the spinach from the bowl and squeeze out the water. Scatter the spinach leaves around the eggs in each dish. Place the dishes in the oven. Bake the eggs until the whites are set but the yolks are still runny, about 10 minutes.

Remove the gratin dishes from the oven, spoon dollops of mascarpone cheese around the eggs and spinach and serve with slices of baguette.