Batter Licker

June 13, 2010

open-faced quesadilla with steak, roasted red peppers, summer squash, and blue cheese

Here in law-law land, discrimination is frowned on. So if the sandwich can be open faced or crostini-fied and the pizza can be stuffed or calzoned, then it’s only fair that the quesadilla have an alternative, more revealing serving method of its own. The open-faced quesadilla proudly showcases its ingredients by allowing meats and veggies that are normally trapped in tortilla to parade around in their vibrant colors, which makes for a more appetizing dish. And it’s healthier too.

DSCN8245-250 DSCN8246-250
DSCN8259-250 DSCN8262-250
DSCN8267-250 DSCN8276-250

One less tortilla means two things: less calories in your quesadilla without eliminating any of the good stuff inside; and less concern about indulging in a second round. To make it even healthier but no less flavorful, you can use a stronger cheese but much less of it (hello, blue cheese!), and then spread a layer of Greek yogurt on the tortilla. As it bakes, the yogurt develops a texture that’s firmer than normal but still creamy like a soft cheese, and retains a subdued tang that goes well with the sweet smokiness of roasted peppers and caramelized onions and the buttery sweetness of summer squash.

DSCN8293-250 DSCN8304-250
DSCN8306-250 DSCN8309-250

The blue cheese puts a twist on the otherwise more traditional steak-peppers-onions combination. Just a few crumbles of the sharp, salty, yet creamy cheese bring much more flavor than handfuls of cheddar can muster. Bonus: it allows you to use up the sad little clump of blue cheese that’s been sitting – unloved – in the corner of your fridge from that one time several weeks ago, when you splurged on off-season pears because you just had to have a gorgonzola and pear salad … five days in a row … and then, having tired of blue-veined cheeses, you relegated the poor chunk to the back of the fridge. (more…)

March 23, 2010

corned beef hash and cheese bread

Filed under: bread — Tags: , , , , , — Kristen @ 11:24 pm

I’m a huge fan of corned beef hash. In fact, whenever I wander into Red’s on a Saturday morning afternoon after having had too much fun the previous night, I get excited when I re-remember that corned beef hash is their Saturday specialty. But as I was looking at the heaping pile of leftovers from St. Patrick’s Day, I thought there must be something else to do with the delicious corned beef and potatoes besides throwing them onto a griddle until they brown up. And what about the flavorful broth leftover from cooking the beef, potatoes and cabbage? There’s gotta be something better than cabbage soup! And then it came to me: prosciutto bread.

DSCN6200-250x187 DSCN6204-250x187
DSCN6210-250x187 DSCN6223-250x187

You see, several months back, I came across an Italian prosciutto-cheese bread recipe that sounded so delicious, I wanted to make it right then. But then I forgot about it. Until now. If Italians can have prosciutto-cheese bread, what’s keeping us (semi-) Irish from having an equally delicious cured-meat-and-cheese bread of our own? And thus Irish corned beef and cheese bread was born – and let me tell you: this bread is amazingly yummy. (more…)

Powered by WordPress