Egg and Cheddar Sandwich

Today is my birthday so I am going to eat whatever I want... and what I really want is this breakfast sandwich.  My favorite white cheddar cheese, sharp, rich and crumbly.  A local and organic egg, perfectly cooked in butter.  A good old Thomas brand English muffin, toasted and smeared with, yes, more butter.  That's it.  Rich, hot and creamy from the still-runny yolk.  I am going to dip my sandwich into any yolk and butter that drips onto my plate.  I may even lick the plate.  No judgment please, it's my birthday.

Egg and Cheddar Sandwich
makes 1

1 egg, preferably organic
1 slice of sharp, white cheddar
1 English muffin, preferably Thomas brand
1 Tbsp + 1 tsp butter, softened

Preheat your oven broiler set to low and move a rack to the top position.  Split the English muffin, place it on a baking sheet split side up and lightly toast it under the broiler.  Once the muffin is golden, remove the pan from the oven, smear one half of the muffin with softened butter and place the slice of cheddar on the other half.  Place the pan back under the broiler until the cheese has melted.

Meanwhile, place a small, oven proof saute pan on the stove over medium-high heat. Add a tablespoon of softened butter to the heating pan.  Grease the inside of a 2-1/2 to 3 inch round cookie cutter with a teaspoon of softened butter and place it in the pan with the butter, cutter side down.  (This will serve as a mold for the egg). Once the butter has melted and starts to bubble, drop your egg into the mold, being careful not to break the yolk.  Allow the egg to cook for about 2 minutes or until you can see that the bottom of the egg has cooked a bit and turned white.

If you have not already done so, remove the sheet pan with the English muffin from the oven and place the saute pan with the molded egg under the broiler.  Cook until the top of the egg has started to bubble but the yolk is still runny and bright, 2-4 minutes, depending on the strength of your broiler and size of your mold.  Remove the pan from the oven.  Using a small paring knife, run the blade around the inside of the cookie cutter to release the egg from the mold.  (Be careful, the mold will be hot).  Lift the mold off the egg and then, using a spatula, carefully transfer the egg to the cheesy half of the muffin.  Top with the other half of the muffin and eat immediately.

Crumbly, flavorful white cheddar.  Pick a cheddar with some bite.
My current favorite happens to be made by a very talented 19 year old Amish cheese maker in Iowa.  

Toasted nooks and crannies.  One side smothered in melted cheddar.  The other in butter.  

Carefully drop an egg into your makeshift mold.

After a few minutes under the broiler it is perfectly cooked with a still-runny yolk peeking through.

Ready for breakfast.

Soak up the drips of yolk and butter with the side of your sandwich.

No judgement.  

Summer Berry Hand Pies

These little pies are one of my new favorite things.  They are the perfect size, they pack up beautifully for a picnic, they taste of summer and they are completely delicious.  You can fill them with any fresh, summery berries, and the not-too-sweet pate brisee crust is perfectly flakey and buttery.  They're rustic, simple to make and wonderfully old-fashioned.  I used a mixture of tart cherries, raspberries and blackberries.  A little lemon zest and vanilla for more flavor.  A brush of egg wash over the dough and a sprinkling of sugar for a little more sweetness.  So good. Take these along on your next picnic or enjoy them right at home.  Wherever you eat them, these hand-held pies will surely become one of your new favorite summer desserts.

Summer Berry Hand Pies
Makes 6

for the pate brisee (only slightly adapted from this recipe):
2 1/2 cups all-purpose flour
1 tsp kosher salt
1 tsp sugar
2 sticks unsalted butter, cubed and very cold
1/2 cup ice water

Put flour, salt and sugar into the bowl of a food processor and pulse a few times to combine.  Add the very cold butter (I put mine in the freezer for about 5 minutes before I use it) to the flour mixture and pulse until the butter is the size of small peas.  With the processor running, slowly pour the ice water through the feeding tube into the flour and butter mixture.  Keep pouring only until the dough starts to clump together, being sure to not to add more water than necessary (the dough may still appear a bit crumbly).  Dump the dough out onto a piece of plastic wrap, wrap the dough up and mold into a flat disc.  Refrigerate for at least 30 minutes.

for the pies:
2-3 cups of berries (pitted cherries, raspberries, blackberries, strawberries, blueberries or any other berry you like)
zest of 1/2 a lemon
juice of 1/2 a lemon
2/3 cup sugar (more or less depending on how tart your berries are) + 1/4 cup for sprinkling
1/2 tsp vanilla
2 Tbsp cornstarch
1 egg, beaten

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper and set aside.  In a large bowl, combine the berries, lemon zest, lemon juice, sugar, vanilla and cornstarch.  Stir to combine and set aside while you roll out your dough.

Remove dough from the refrigerator, lightly flour your counter and roll the dough out to 1/16th inch to 1/8th of an inch thickness.  Cut 5 inch circles in the dough, re-rolling the scraps until you have 6 circles (I used a bowl as a guide and cut the dough circles with a paring knife).  Place the circles on your parchment lined baking sheet.  Evenly divide the berries between the circles of dough, being sure to leave most of the accumulated juices in the bowl.  Using a pastry brush, paint a bit of egg wash around one half of the edge of each dough circle.  Fold the other half over, and seal the edges tightly with your fingers to form a pouch.  If desired, use a pastry wheel to cut a decorative fluted edge.  Brush the sealed pies liberally with egg wash and sprinkle with sugar.  With a paring knife, cut a few slits on the top of each pie.

Bake for 20 minutes or until the dough is golden brown and the juices are bubbling. Allow to cool completely on a wire rack before eating.

Fill your dough rounds with a mound of sweet, fresh berries.

A pastry wheel adds an old-fashioned and decorative edge.

A brush of egg wash gives a golden glow and helps the sugar adhere to the dough.

Bake until the juices bubble and the crust is slightly golden.

If you can, wait for them to cool completely before enjoying.

Sweet, flakey and fruity.

Forks are completely optional.

Sparkling Rosé and Lillet Cocktail

Today is Bastille Day, though I don't really need a holiday to celebrate La France. Since I can't be in Paris sipping champagne, munching on pomme frites and gazing lazily up at the fireworks, I thought I should create my own little Bastille soiree at home. To me, celebrations need bubbles.  Dry, French, bubbly rosé with a generous splash of Lillet, the delicious and faintly citrusy French aperitif wine.  Add a twist, if you desire, and you're all done.  Refreshing, summery, fun and very French.  Here is to sparkling summer cocktails and always finding the perfect excuse to celebrate. À votre santé!

Sparkling Rosé and Lillet Cocktail

1 bottle Brut Rosé, very cold

1 bottle Lillet Blanc, very cold

twists of lemon rind for garnish

Pour 2 ounces of Lillet into each glass.  Top off with sparkling rosé.  Add lemon twists and enjoy.

Ice cold Lillet.  Sweet, citrusy and the perfect accompaniment to this cocktail.

I am always in the mood for crisp, chilled rosé.  

If you can find it, this bottle is wildly cheap and completely delicious.  I have a bottle in my refrigerator at all times.

Add a pour of Lillet to your glasses.

Cover with the softly pink bubbles.

Add a citrusy twist.

Enjoy, French style!

Pasta with Sauteed Cherry Tomatoes

I really like simple pastas.  Especially simple pastas with tomato, basil and garlic.  I tend to create a new recipe that includes these ingredients each season and eat it over and over again.  Obviously, summer dinners scream for fresh tomatoes, and the trio of tomato, garlic and basil is such an amazing pasta flavor combination (as also seen here in my latest winter variation).  Fruity olive oil, fresh basil and crushed garlic.  Saute whole cherry tomatoes until they pop.  Cook down until sweet, chunky and fragrant.  Toss with hot, freshly boiled pasta.  Man this is so delicious. For such a simple recipe, it packs a ton of flavor.  Your entire house will smell of summer and you'll want to eat all of the sauce right out of the pan.  Try to wait, though, because when the hot pasta hits the tomatoes the smell gets even better.  If you wish, finish your pasta with a sprinkling of Parmigiano Reggiano, but that really isn't necessary.  This fresh and simple summer pasta is perfect all on it's own.

Pasta with Sauteed Cherry Tomatoes
Serves 2 generously

1/2 lb pasta (I used whole wheat spaghetti but any pasta would work)
kosher salt
3 Tbsp olive oil
2 pints cherry tomatoes (or any small tomato variety)
3 large garlic cloves, skin on or off
large handful of fresh basil leaves, torn into large pieces
grated Parmigiano Reggiano cheese for sprinkling (optional)

In a large pot, boil water for the pasta.

Meanwhile, heat the olive oil in large saute pan over medium heat.  When hot, add the tomatoes.  Carefully, using a chopping knife (or using a metal can or any other flat, hard surface), crush the whole cloves of garlic by pounding them with the flat edge of your knife using a closed fist.  Discard the peel and add the crushed cloves to the pan.  Add the torn basil.  Cook until tomatoes start to burst and pop, shaking the pan every few minutes.  After about 5 minutes pop any tomatoes that have not yet popped themselves using the back of a wooden spoon.  Add a generous pinch of salt, give the sauce a stir and allow it to cook for another 10-15 minutes or until the juices have thickened and the sauce has become almost sticky.  

While the sauce is finishing up, add the pasta to the boiling water and cook until al dente or one minute less than the directions on the box suggest.  When the pasta is done, transfer it directly into the pan with the sauce, reserving a little of the pasta water.  Using tongs, toss until the pasta is evenly coated with sauce, adding a little starchy pasta water to add moisture if necessary.  Serve hot, in large bowls with grated parmesan cheese, if desired.

Note:  this sauce also makes a killer pizza.  Add a little fresh mozzerella or burrata, some torn basil and you've got yourself a fine little pizza margherita.

Sweet, juicy and tiny tomatoes.  About to get even sweeter.

Fresh sauce, cooked down until luscious and flavorful.

Dig in, it's summery pasta.