mom’s stromboli

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Everyone has that one dish that takes them back home. No matter where they may be at the time, one bite of this dish will immediately transport them back to a moment long gone. One bite, and they are back in the kitchen with grandma or sitting at the table with family. For me, this dish has always been my mom’s stromboli.   Continue reading

pain au thanksgiving

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I know that by now we have seen every possible use of Thanksgiving leftovers under the sun. We’ve seen them in pies, in soups, in sandwiches, and in salads, but one I had not seen was this masterpiece.

Imagine, if you will, your Thanksgiving leftovers tightly wrapped in a croissant dough and baked to perfection.  I think my knees just went weak…

May I present to you Pain au Thanksgiving! It’s very similar to its cousin pain au chocolate but instead of being filled with chocolate, it is filled with an entire Thanksgiving dinner … all rolled up into flaky buttery croissant dough… which is where it has apparently always belonged.

As soon as I got this idea I couldn’t wait to make it. I knew that I had to do it before Thanksgiving, so that you could use it for your leftovers. Of course, the added bonus of me getting to eat TWO Thanksgiving dinners this month may have weighed on my decision as well.

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For these, I used a standard croissant dough (you can use your own favorite recipe, I used this one only because I had successfully used it before). If you’re short on time (or motivation) you could even use store-bought puff pastry or some of those refrigerated “crescent” rolls in a pinch. Just keep in mind that a different dough may yield a different amount of pastries. My recipe yielded 24 pastries each one about 4 by 2 inches when baked.

For the filling, I used turkey, stuffing, and mashed potatoes. I toyed with the idea of putting the gravy inside, but decided it would a> be too messy and b> be much better alongside the sandwich. Because, if there’s one thing I love more than a sandwich, it’s a sandwich with a jus for dipping.

I also opted to leave out the cranberry sauce since Mr. Eats turned his nose up at it. You’re welcome to include it if your guests are more cranberry-friendly – I personally think it would have been delicious stuffed inside or even drizzled on top as a glaze.

If you’re wondering what on earth you are going to do with 24 thanksgiving pastries, fear not! You can freeze the pains (baked or raw) and keep enjoying that turkey dinner for up to three months.

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Pain au Thanksgiving

Yield: 24 Pain au Thanksgivings                                                                  [  Printable Recipe ]

Time: 1 hour (prep), 8 – 18 hours (refrigeration), 15 – 20 minutes (baking)

For the croissant dough:

  • 1 1/2 cups milk, warm (105°F–110°F)
  • 1/4 cup brown sugar, packed
  • 1 Tablespoon + 1/4 teaspoon active dry yeast
  • 3 3/4 cups all-purpose flour (plus extra for dusting)
  • 1 Tablespoon kosher salt
  • 3 sticks unsalted butter

For the filling:

  • Thanksgiving leftovers: turkey, stuffing, mashed potatoes, whatever you want!

Baking & Serving: 

  • 1 egg beaten with 1 Tablespoon water
  • Gravy, for serving

Directions

Making the dough:
1. In the stand of an electric mixer with a dough hook attachment, mix the milk, sugar, and yeast. Let sit until foamy (appx 5 min). In a separate bowl, whisk together the flour and salt, set aside until yeast has foamed.
2. Add flour/salt mixture to yeast, while mixing on low. (I usually add half, then once incorporated add the rest)
3. Once it comes together into a smooth, slightly sticky mass, shape it into a rectangle about 1 ½ inches thick, wrap tightly in plastic wrap and set in the fridge for about an hour until chilled

Laminating the dough:

1. Once dough is chilled, line up sticks of butter and smash with a rolling pin between two sheets of parchment paper until they are roughly the shape of an 8 x 5 inch rectangle. Wrap and chill, swapping butter for dough in the fridge.croissant 1
2. Unwrap dough and roll out onto a lightly floured surface, dusting with flour as necessary* into a 16 x 10 in rectangle. Arrange dough w shortest side nearest you, put butter rectangle in the center, and fold like a letter—cover the butter with the bottom 1/3rd of dough first, then with the top. Brush off any excess flour with a pastry brush.

3. Turn dough 90 degrees so new shortest side is near you, then pound with a rolling pin at even intervals, making uniform impressions (this will help the butter to spread). Roll dough again into a 15 x 10 inch rectangle. Brush off any excess flour, and fold in thirds again, stretching the dough as needed to square off the ends—thus forming a 3 layer 10 x 5 inch rectangle.

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4. Give yourself a congratulatory pat on the back for doing your (presumably) first ever “fold”, rewrap the dough in plastic wrap, and stick it back in the fridge at least another hour. (I’m not going to lie, I got a little impatient and may not have waited the whole hour… on that same note, I also left the house a while between another fold and it was in for over an hour, and alas the world has not come to an end)

5. Repeat 5 & 6 three more times, creating a total of 4 “folds”. Once you have completed your last fold, rewrap the dough and place in refrigerator for 8 – 18 hours.

When you’re ready to shape the Pain au Thanksgiving

1. Remove dough from refrigerator, unwrap and cut in half cross-wise. Re-wrap half of dough and place back in the fridge. Just look at all those buttery layers…

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2. Roll on lightly floured surface into a 16 x 12 inch rectangle, stretching as needed to maintain rectangular shape

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3. Cut into 4 by 4 inch squares. Stretch each square so that it is slightly elongated and place a small amount of filling of your choice into the center. If you go over 2 tablespoons of filling you will probably have a hard time rolling it into shape.

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4. Fold one side over the filling and wet it slightly with some water. Fold the other side over and press down firmly to seal.*

5. Place onto a parchment-lined half sheet pan, seam side down. Continue with remaining squares, I was able to fit 8 onto each pan. Once the pan is filled cover with plastic wrap or a kitchen towel and set in a warm spot to proof until doubled in size 1 to 2 hours.

6. Remove other half from fridge and repeat the steps again.

 

 

Baking: 

When ready to bake, preheat oven to 375F and make an egg wash by whisking one egg with 1 tablespoon water.
Right before you put the dough into the oven, brush with egg wash. If you feel so inclined, you can sprinkle some shredded cheese on top for added flavor. Bake for 15 to 20 minutes until well-browned.

Notes:

To freeze raw:

Once you have filled and sealed the dough, you can place them seam-side down on a small baking sheet (that will fit in the freezer) and cover lightly with plastic wrap. Freeze for 1 hour until firm, then transfer to a freezer-safe Ziploc bag and return to freezer until ready to bake.

To freeze cooked:
Wrap cooled pains tightly in foil and place into a freezer-proof Ziploc bag.

To bake from frozen (un-baked):
Place frozen dough on parchment-lined sheet and cover with plastic wrap.Place on counter to rise overnight about 8 to 10 hours. Once doubled in size paint with egg wash prior to baking.

If you freeze croissants pre-baked:
Frozen croissants can be thawed overnight prior to reheating or taken from the freezer directly to the oven, in which case they will need a few minutes more to reheat.  Bake for 10 minutes at 375F from thawed, add a few extra minutes if baking from frozen.

 

 

 

lasagna grilled cheese

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I know what you are probably thinking as you read this…

“Really, Natalie? Lasagna inside of a grilled cheese? Is that really necessary?”

No, of course not.

But the best things never really are, are they?

This idea came to me one day at lunch. I had brought some leftover lasagna and garlic bread to work, being the frugal girl that I am, and upon eating them realized that if I put my lasagna on top of my garlic bread I could consume twice the food in half the time!

It turns out that together they are a force to be reckoned with. Better than either two could ever dream of being on their own.

Then, lightbulb.

I immediately texted Future Husband to let him know of my genius plans.

“LASAGNA GRILLED CHEESE WITH GARLIC BREAD CRUST! PREPARE YOUR ARTERIES!”

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It’s a simple equation, really. Lasagna = Good. Grilled cheese = Good. Lasagna + Grilled Cheese = Double Good!

Am I right?  I mean, I’m pretty sure the logic there is flawless…

FH, though initially confused by the idea, accepted its genius at his first bite. In fact, he loved it so much that he told me I should do a a whole post just about the bread, because the bread alone was THAT GOOD.

I won’t do that to you though, I’ve already drawn this out enough by first sharing the lasagna recipe with you separately, of course you can use whatever lasagna recipe you like.

So here you are… Lasagna grilled cheese… In all of its glory.

Delicious homey comfort food for those of us who don’t plan on donning bikinis anytime soon.

lasagna grilled cheese

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 sandwiches

Serving Size: 1 sandwich

Ingredients

    For the sandwich
  • 4 slices sturdy bread
  • 2 slices leftover lasagna
  • 2 slices mozzarella
  • 2 slices provolone
  • 1/2 cup parmesan cheese, finely grated
  • Garlic butter
  • 4 Tablespoons unsalted butter
  • 6 cloves garlic, coarsely chopped or smashed
  • 1/4 teaspoon kosher salt

Instructions

    Make the garlic butter
  1. Melt butter over medium-low heat in a small pan. Add garlic and salt; continue cooking over low/medium-low until very fragrant and cloves are lightly-browned and the salt has dissolved. Keep an eye on the butter making sure not to burn either the butter or the garlic.
  2. Remove from heat and pour into heat-proof container, straining out the garlic cloves. Set aside until ready to use.
  3. Make the grilled cheese
  4. Gently re-heat the lasagna in the microwave. It doesn't need to get super hot but you will definitely want to take the chill off.
  5. Heat a skillet over medium heat until hot. Arrange your mise en place so you can work quickly.
  6. Brush the outsides of your bread slices with garlic butter and gently press into the parmesan cheese. You can butter the insides if you want to, I mean at this point our arteries won't really notice the difference.
  7. Place two pieces of bread with the insides-down (buttered-sides up) on the skillet to toast.
  8. Once toasted flip the bread and top 1 slice of each sandwich with mozzarella and lasagna then with provolone. Top with other slice of bread (buttered side still up) and tent with foil (or a lid) until cheese just begins to melt, being careful not to burn the bottom bread.
  9. Carefully flip the sandwiches to toast the second side and tent again with foil if the cheese still needs help melting. Continue cooking until the bottom is completely toasted.
  10. Remove from heat and cool slightly before serving.

Notes

* This would also be great as an open-faced sandwich. Just place the cheese and lasagna on one piece of the bread and tent to melt the cheese. Enjoy with a fork and knife.

* I used skillet lasagna for this grilled cheese but I suspect regular lasagna would work just fine (and be a bit less messy).

http://wee-eats.com/2014/04/28/lasagna-grilled-cheese/

lasagna grilled cheese - wee-eats.com

caprese grilled cheese

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I heard a rumor that April is apparently “National Grilled Cheese Month” (which is apparently a thing now). Since I had the whole month of April to hop on board with this theme, naturally I waited until the last (full) week to do so.

We’ll start with one of my favorite combos – caprese.

The bright flavor of the pesto with warm, creamy cheese, fresh ripe tomatoes, and crisp garlicky bread … Just trust me when I say that this combination is not one that you want to miss out on.

It’s basically spring inside of a sandwich.  Well, Spring inside of a warm, gooey grilled cheese sandwich. The hearty bread combined with the rich cheese and the burst of fresh ripe tomatoes makes this sandwich the perfect balance of filling and refreshing.

caprese grilled cheese

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 sandwiches

Serving Size: 1 sandwich

Ingredients

    For the grilled cheese
  • 4 slices of hearty bread (I used Trader Joe's country white)
  • 2 slices mozzarella cheese, halved if necessary
  • 2 slices provolone or fontina cheese, halved if necessary
  • 1 roma tomato, sliced into 1/4-inch slices
  • 4 basil leaves, torn
  • 2 Tablespoons pesto, homemade or storebought
  • Garlic butter (recipe below)
  • Garlic butter
  • 4 Tablespoons unsalted butter
  • 6 cloves garlic, coarsely chopped or smashed
  • 1/4 teaspoon kosher salt

Instructions

    Make the garlic butter
  1. Melt butter over medium-low heat in a small pan. Add garlic and salt; continue cooking over low/medium-low until very fragrant and cloves are lightly-browned and the salt has dissolved. Keep an eye on the butter making sure not to burn either the butter or the garlic.
  2. Remove from heat and pour into heat-proof container, straining out the garlic cloves. Set aside until ready to use.
  3. Make the grilled cheese
  4. Have your mise en place ready to go as this will go quickly.
  5. Heat your skillet on medium heat until warmed. Place bread slices inside-down on your skillet and brush the tops with the garlic butter.
  6. Once the insides are toasted, flip over and spread inside of bread with pesto sauce.
  7. Layer with cheeses, basil leaves, tomato and another slice of cheese (I like to cheese both sides of my grilled cheese).
  8. Tent with foil (or a lid if you're fancy enough to own one) until the cheese begins to melt.
  9. Close the sandwiches and continue cooking until completely heated through and cheese is melted, flipping if necessary.
http://wee-eats.com/2014/04/21/caprese-grilled-cheese/

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curry chicken wraps

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Lunch tends to be a very boring meal in my life.  BF always teases me about how, despite much I enjoy cooking, I refuse to make myself lunch.  I won’t even make myself a sandwich.  Not even when I’m making the BF’s lunch.

During the work week, it’s usually some underwhelming Lean Cuisine, or a sad store-bought salad.  Most of the time I can’t even muster the will to make myself a peanut butter and jelly sandwich.  And we all know how I feel about peanut butter.  On the weekends, I can hear the apprehension in his voice when he asks what we should have for lunch, knowing that I’m going to run down a list of the leftovers we have stashed in the fridge.

Then, in this month’s Bon Appetit, there was a recipe for a curried chicken sandwich.  I don’t know why, maybe it’s because of the BA’s stunning photography, but I just could not shake this chicken recipe from my head.  It planted its little curry seed in my brain and all I could think about was how I needed it in my belly.  STAT.

The original recipe was a little too bready for me, so I ditched the bread for a wrap.  Since I had maybe two of the ingredients required for the slaw, I made something closer to my usual slaw recipe for some crunch.  I added some dried cranberries for a touch of sweetness, but I think you could replace them with some julienned apple.

This chicken would also be great in non-wrap form, with some basmati rice, or even in a salad.  Finally, a decent lunch.

Curry Chicken Wraps

Printer-Friendly Recipe

For the chicken:

  • 4 large wraps
  • 1 pound thin-sliced boneless skinless chicken breast
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon pepper
  • ½ teaspoon red pepper flakes (optional)

For the slaw:

  • ½ head red cabbage (or 1 10-oz size bag shredded red cabbage)
  • 1 medium shallot or ½ small red onion, thinly sliced
  • ¼ cup dried cranberries (I think julienned apples would be good here too)
  • 1 Tablespoons mayo, more if desired
  • 1 Tablespoon yogurt or sour cream (or just an extra tablespoon of mayo)
  • 1 ½ teaspoons granulated sugar
  • 1 teaspoon fresh lemon juice (or vinegar, white or apple cider vinegars would work)
  • ¼ teaspoon celery salt
  • Salt and pepper, to taste

1. Combine marinade ingredients (buttermilk through red pepper flakes) in a gallon-size ziploc bag.  Add chicken and toss to cover.  Marinate in refrigerator for at least 2 hours.

2.  While chicken is marinating, make the slaw (I prefer to make mine no more than 1 hour before serving). Whisk all ingredients except cabbage, shallot, and cranberries in a large bowl.  Once combined, add cabbage, shallot, and cranberries; toss to coat.  Add additional mayo if you would like it creamier, salt and pepper to taste.  Cover and refrigerate.

3.  Preheat grill to high heat.  Cook chicken until internal temp reaches 165°F about 4 minutes on each side for thinly-sliced chicken.  Remove from heat and tent with foil to rest until slightly cooled, 5 to 10 minutes.

4.  When ready to serve, slice chicken on the bias.  Spread slaw onto wraps and top with chicken.  Wrap tightly and cut in half.

* I used thin-sliced chicken because, in my head at least, it shouldn’t need to marinate as long as regular chicken breast and I needed to eat this stuff for lunch.  If you use regular chicken breast, make sure to marinate it at least 4 hours. 

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