Archive for the Category ◊ Sandwiches ◊

13 Mar 2018 British Pork Pie

 

Finally!  A Pork Pie recipe that is pretty darn good (and not that hard to produce)! My Dad, a traditional Yorkshireman, loved pork pies. I really, really wish he were still here to taste my version. To my mind, this Pork Pie favorably rivals the famous Melton Mowbry Pork Pies, but that might be a braggadocious assertion.

I have modified a recipe by a new wave British chef, Richard Bertinet, for my version of Pork Pie. I have used Chef Richard Bertinet’s version of hot-water crust pastry, unchanged (hot-water crust pastry is only used for making savory pies that are eaten cold). I made some substantial changes to his filling recipe though. I changed the meats and the ratios.  I added onion (which is so not traditional). I upped the spices and added a few different ones. I also added eight hard boiled eggs (which are optional). And, to the “jelly” I added a good shot of bourbon, which has been in no recipe I’ve ever seen, but I did it for my Dad and, in my mind, it will remain the magical addition to this very tasty version of a British Pork Pie.

Pork Pie is a traditional picnic, quick meal, or bar snack in England. It’s a firm solid pie, nothing drips out of a Pork Pie.  Instead of gravy moistening the meat, there’s a jelly-like substance. Don’t be afraid of it! It’s delicious. In my version the “jelly” is broth, bourbon and a little unflavored gelatin. (See recipe for notes on making the broth)

This recipe requires a 9″ Springform pan. You will also need a meat grinder or a food processor. Have neither? You can still do this, just chop everything very, very finely. A food syringe would be wonderful to have, too, but not to worry if you don’t have one. Above all, you will also need a plan! The recipe has three components: hot water crust pastry, pork filling, and a broth based “jelly”. Cooking time will be approximately 2 ½ hours. Before baking, the pastry will need approximately 90 minutes to “rest”. The filling can be made while the pastry is resting. Make Pork Pie at least one day before serving. The meat and jelly need at least 8 hours to settle, set, and chill before serving.

The British like to spread condiments on their pork pies, so serve your pork pie with a jar of Branston’s Pickle*, Piccalilli Relish*, Mango Chutney or coarse mustard (*Available on Amazon, some Indian markets and some supermarkets with large international sections).

Polly’s English Pork Pie

For the Hot-water Crust Pastry:

  • 175g/ 6 oz lard (if you can afford it and can find it, use goose or duck fat like Richard Bertinet suggests)
  • 175ml/6 fluid oz. water
  • 1 tsp salt
  • 1 tsp sugar
  • 450g/16 oz all-purpose flour
  • 1 egg , lightly beaten with a fork
  1. Put the lard, water, salt and sugar in a pan and bring to a boil, stirring as the lard melts. When it comes to the boil, count to 30 seconds and immediately take the pan off the heat.
  2. While the lard is melting, put the flour into a large bowl. Make a well in the center of the flour and stir in the beaten egg.
  3. Pour the hot liquid mixture into the flour mixture, stirring continuously with a wooden spoon.
  4. When the mixture forms quite a dough, cover the bowl with a clean kitchen towel and let rest and cool for 1 hour.
  5. While the dough is resting, make the filling.

For the Three Porks Filling

  • 1 onion, diced
  • 1 bunch of green onions, sliced
  • 3 garlic cloves, minced
  • Salt and pepper, to taste
  • Olive oil, as needed OR use the oil from the can of anchovies
  • 1 small can (2 oz) anchovy fillets, drained and chopped
  1. Heat oil in a medium frying pan. Add in chopped onion, and sauté until soft and translucent.
  2. Add in green onion and sauté for another 2-3 minutes.
  3. Add in garlic and sauté for 1 minute. Do not let garlic darken.
  4. Turn off heat and stir in diced anchovies. Set mixture aside to cool.
  • 1 ¼ lbs pork chops, with some fat (pork shoulder or country style pork ribs can be used, too)
  • 8 oz diced pancetta
  • 8 oz bacon, diced
  • Salt and pepper, to taste
  • 1 teaspoon dried sage
  • 1 whole nutmeg, grated
  • ½ teaspoon mace
  • 8 hard-boiled eggs, shelled (the eggs just need to be softly hard boiled, the eggs will have additional cooking time in the oven) – optional
  • 1 egg, lightly beaten
  1. Prepare meat for food processor (large chunks) or meat grinder (long strips). Include some fat! Take your time to season each piece of meat with salt and pepper (heavy on the pepper), crumbled sage, mace, and freshly grated nutmeg.
  2. Combine seasoned pork with diced pancetta, diced bacon, and the reserved onion mixture. Make sure everything is well combined.
  3. Grind the three pork and onion mixture with a meat grinder on a coarse setting or briefly process with short burst in food processor (no not over process, you don’t want a paste, you want chopped meat).
  4. Set ground meat aside and turn attention to pastry now.

To Fill Pie

  1. Turn the pastry onto a lightly floured work surface.
  2. Roll pastry into a rectangle. Fold the dough into thirds by taking one side into the center and then bringing the opposite side over the top. Flatten the dough into a rough oblong shape. Cover with plastic wrap and place in refrigerator for 30 minutes (or longer, if needed)
  3. Prepare 9″ springform pan by lightly greasing and flouring bottom and sides.
  4. Preheat oven to 400° Fahrenheit.
  5. Remove pastry from refrigerator.
  6. Cut off ¼ of pastry and set aside for top.
  7. Roll remaining ¾ pastry into a large circle to fit along the bottom and up the sides of the 9″ springform pan. Be careful with the rolling out.  Pastry should be thick, and equally thick throughout, the sheet. (This pie needs a thick, firm shell on the bottom, sides, and top.) Gently fold pastry to lift into prepared pan. Place pastry in center of pan and ensure it covers all the way up all the sides of the pan. Patch any holes or tears.
  8. Place 1/3 of filling in bottom of pastry case. (If you choose not to use eggs, place all the filling in the pastry case.)
  9. Place shelled hard-boiled eggs in a ring on top of filling in bottom of pan, optional.
  10. Lightly spoon remaining filling over the ring of eggs. Be sure eggs are completely covered and the top is evenly smoothed.
  11. Roll out remaining pasty into circle to fit on top of filling.
  12. Firmly adhere top to side pastry. Trim excess crust.
  13. If you have any excess pastry, make decorations for top of pie, if desired.
  14. Beat egg lightly, then brush over top of pastry.
  15. Using the handle of a wooden spoon, make several holes into top of pastry (for steam to escape). Be careful where you poke. Don’t pierce a hard-boiled egg!
  16. Place pie in oven. Bake at 400° for 30 minutes.
  17. Reduce heat to 325°, bake for an additional 90 minutes.
  18. Meanwhile, make the “jelly”

For the “jelly”

  • 7 oz really good quality pork or chicken stock (I make my own. If your pork came with bones, boil the bones with a bit of extra meat, even throw in an extra pork chop, if you have one. Add in some diced veggies for taste. I like onions, carrots, celery and a bay leaf, simmer for at least an hour. Taste the broth, it should taste good and rich. If you don’t say “mmm”, if it doesn’t, keep simmering until it does. Add salt and pepper if needed. If you have more meat, bones, or veggies, add them too. If you have homemade chicken stock, use that. If you have only canned stock, jazz it up a bit. Pour broth into a pan and add in a piece of chicken or some chicken bones if you have them, and any veggies you have on hand plus a bay leaf. Simmer and taste. Once you get a really good taste, strain, throw out the veggies, bones, etc. retain the broth.)
  • 4 oz bourbon
  • 1 pkt unflavored gelatin
  1. About 15 minutes before pie is done, put 2 tablespoons of cold broth or water in a small bowl, sprinkle gelatin on top, and let sit until gelatin is soft.
  2. Meanwhile, heat broth to a light simmer. Remove from heat.
  3. Stir in softened gelatin and 4 oz bourbon.
  4. When cooked, remove pie from oven.
  5. If you have a baking syringe, fill it with the gelatin mixture and inject pie with stock mixture, avoiding eggs, all over the top of the pie. If you don’t have a syringe, with wooden spoon, re-punch holes in pastry and punch 3-5 additional holes (avoiding the eggs, of course). Pour gelatin mixture into all the holes. Let mixture settle, then add more liquid. Keep doing this until all the gelatin has been added.
  6. When pie has cooled, cover and refrigerate, preferably overnight but for at least 8 hours.
  7. Remove from refrigerator 2 hours before serving. Serve in wedges with jars of Branston Pickle, Piccalilli, Mango Chutney, and whole grain mustard on the side.

Thanks for stopping by my kitchen today!

11 Sep 2013 Caprese Garlic Bread (with Tomatoes, Mozzarella and Basil)

caprese bread

It’s just garlic bread, folks, but it’s garlic bread with an upgrade! After running across this recipe at Two Peas and their Pod,  I decided I needed to make it! I quickly sent texts to a few friends and invited them to come over for a light supper and four replied “YES”!  I served this bread, a platter of cold shrimp, some sliced melon, iced tea and lemon meringue pie. It’s  great having friends who are good with spur-of-the-moment things 🙂

The bread was very good!  The Balsamic Reduction highlighted the simple tomato, cheese, and basil topping.  I made a few changes to the original recipe:  I used my own garlic bread base, I adjusted the cooking time for the balsamic reduction and I baked the tomatoes on the bread instead of laying them on after cooking.  BTW, do not skip the balsamic reduction, it’s fabulous!

I hope you have some backyard (or farmer’s market)  tomatoes on hand, because store bought tomatoes just aren’t invited to this party! And the photo above shows a bit too much cheese.  I bought fresh mozzarella from Costco and it came pre-sliced, so I just went with it.  Turns out I used double the cheese!  Oooops!  No one complained though 🙂  The recipe below has the correct amount of cheese listed but if you want to up it a bit, that’s up to you. One other piece of advice, the tomatoes shrink when baked, so pile them on the bread.  I think I could have added another slice of tomato to each row!

Caprese Garlic Bread

AKA: Garlic Bread with Tomatoes, Mozzarella and Basil

  • 1 loaf sourdough bread, horizontally cut in half (french bread would work, too.  The original recipe called for ciabatta, but I am in the SF Bay Area and sourdough rules around here!)
  • 4 tablespoons salted butter, softened
  • 3 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese (plus and extra tablespoon or so for garnish)
  • 3 Tablespoons dried onion, if you have it
  • 2 teaspoons dried basil (or 2 Tablespoons fresh)
  • 2 teaspoons dried parsley (or 2 Tablespoons fresh)
  • 12 oz. fresh mozzarella cheese, sliced
  • 1/2 cup balsamic vinegar
  • 2-3 medium tomatoes, sliced
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup chopped fresh basil
  1. While you are getting all the ingredients together and doing the prep work, make the balsamic reduction. Place 1/2 cup balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. How do you know when the vinegar has been reduced by half? Keep the measuring jug near the pan.  Every once in awhile pour the hot vinegar into the measuring cup.  If it’s not at 1/4 cup yet, pour it back in the pan and continue boiling. Keep doing this until the vinegar has been reduced to 1/4 cup. This will take about 10-15  minutes. Set the reduction aside to cool.  You won’t  need to use it until just before serving.
  2. Preheat oven to 400 degrees F.
  3. In a small bowl combine butter, garlic, dried onion, basil, parsley, and parmesan cheese.  
  4. Cut the loaf of bread in half horizontally. Place both sides of the loaf on a large baking sheet with the cut side up. Spread the garlic butter mixture over both sides of the cut bread.  Spread to all the corners and completely to the outer edge of the bread.
  5. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely.
  6. Top the cheese with the sliced tomatoes.  Sprinkle tomatoes with salt and pepper, to taste. If desired, sprinkle a bit of parmesan cheese over the tomaotes.
  7. Bake the bread at 400 degrees for 12-15 minutes or until the cheese is melted.
  8. Remove the bread from oven.  Sprinkle fresh basil over the top of the bread and drizzle with balsamic reduction.
  9. Cut into slices and serve.

That’s all there is too it!  Enjoy the last of your summer tomatoes!  They are special, aren’t they? And thanks for dropping by today!

31 Jul 2013 Blueberry Heaven

 

Do you ever go into a bakery?  Of COURSE you do!  Do you ever buy a pastry that looks delicious, but then are seriously disappointed in the taste…? And then, to top it off, are you overwhelmed by the amount of  fat you’ve just consumed for something that really wasn’t that all that great?  Me, too 🙁 Do you ever wish, on a weekend morning with your second cup of coffee, for that imagined deliciousness, without all greasy pastry and sugary icing?  Me, too 🙂 Pssssst…  Come here! No, come closer! I am going to tell you how to make a breakfast pastry as delicious as the one you are dreaming of…, and without the load upon load of grease and sugar!

Now. Seriously…, am I your best friend, or what?!

It’s so simple!  You need 2 slices of bread, a bit of cream cheese, and a handful of blueberries. It helps if you have a sandwich maker or a panini press, but if you don’t, use a frying pan and make this Blueberry Heaven just like you would a grilled cheese sandwich.

I found the original recipe here: http://www.fitfromconception.com/2012/06/blueberry-breakfast-grilled-cheese.html  No, I am not pregnant, roflmao.  Neither are any of my children.  I have no idea how I ended up at that website, but I am glad I did.

Blueberry Heaven

[a Stand-in for Fat and Sugar Laden Blueberry Pastries]

For each serving:

  • 2 slices of bread, any kind.  Make it whole wheat if that’s the way you roll.  I use Orrowheat Country Buttermilk Bread.  Cinnamon bread would probably be delicious, as would almost any kind of homemade bread (don’t use homemade rye bread or anything like that!).
  • Plain cream cheese, enough to spread on two slices of bread.
  • a sprinkling of sugar, less than 1/4 tsp, optional
  • a handful of fresh blueberries, about 24 (jam can be substituted)
  • Butter, optional, unless you are using a frying pan

 

  1. Preheat sandwich maker, panini press, or frying pan.
  2. Spread each slice of bread with cream cheese, no measurements here, just coat the slices of bread to your preference. (If you are using a frying pan, spread the other side of the bread with butter)
  3. Sprinkle a bit, and I do mean a bit, less than 1/4 tsp of sugar over the cream cheese, just to sweeten up the cream cheese a little bit. (I’ve made this without the sugar, and it’s just not the same.)
  4. Arrange blueberries on one slice of the cream cheese covered bread.  Use as many as you want, but I think 24 is about perfect.  I like to evenly space the blueberries on the bread so I get an equal number of  blueberries in every bite.
  5. Put the other slice of cream cheese covered bread onto of the blueberries, cream cheese to cream cheese.
  6. Put the sandwich in the press, latch close, and cook for 2 minutes. (If using a frying pan, put the sandwich, butter side down on the preheated frying pan.  When the first side is golden brown, flip, and cook the second side until it is golden brown too.)
  7. Remove sandwich from the press or the pan and let cool a bit, the filing will be mad hot right out of the press. Be careful.
  8. Enjoy! It’s a little slice of heaven, isn’t it?
  9. Repeat.  You’ll want to make one for someone else… 🙂

Thanks for stopping by my kitchen today! Aren’t you glad you don’t have to drive over to the Olde Time Bakery for a pastry that will only make you feel badly about yourself? Hooray!!

08 Oct 2011 Quesadilla Pie

Looking for something new for lunch? I have the perfect thing!  This lunch has to be baked, so it’s a great fall-winter recipe.  I found it at Simply Recipes awhile back .  Finding this recipe was a paradigm shift in lunches around here.

For me now it’s not so much a recipe, but a method.  I did make some changes to the recipe though,  mainly around baking time.  I don’t know why they cook their pie so long, the pie would be cracker crispy if baked for as long as they specify. Still, it would be good to go to the site, there are some good layering photos posted.

The only two ingredients needed for this pie are cheese and flour tortillas.  Everything else is up to you, what you like, and what you have on hand! (see the ingredient suggestion list).  Do you see the paradigm shift potential here?  It’s kind of like learning to make an omelet, or a sandwich, and realizing there are no limits to what you can do, every omelet could be different, every sandwich could be different, just every Quesadilla Pie can be different.

Yes. every time I make Quesadilla pie, it’s different, and every time I make it, it’s good. Sometimes it has three layers, other times five layers. Some times it’s all veggie-most of the time actually, and sometimes it’s a carnivore’s delight. The pie I have pictured here has a layer of spinach and cheese, a layer of fresh tomatoes (juiced, seeded, and chopped) and cheese, a layer of fresh spinach (no need to precook) and cheese, a layer of sauteed onions and zucchini and cheese, and a layer of corn and cheese. That’s five layers, and six tortillas.

Quesadilla Pie

  • 4 or 5 or 6 plate sized flour tortillas (9-10 inches diameter), depending on how many layers you want your pie to have!
  • A bit of butter (not optional)
  • Approx. 1/2 pound grated cheese-one kind, or a mixture based on what you have on hand, (Monterey Jack, Pepper Jack, and Mozzarella are really good.  I usually blend a variety of cheeses-whatever I have in the refrigerator, and always add some Mozzarella (I like it’s “stringy” qualities!).  A bit of cheddar is OK when mixed in with other cheeses, but I find a lot cheddar results in an oily, soggy dish.  A pre-packaged, pre-shredded “Mexican Blend”  could be used, too.)
  • Choice of filling ingredients: (Each layer should have cheese plus one, maybe two, filling    ingredients. Don’t make each layer the same!)
  • fresh  spinach leaves; tomatoes, juiced, seeded and chopped (otherwise they make the tortilla soggy); sliced olives; sautéed/cooked zucchini; any leftover cooked veggie, diced (I’ve added broccoli, asparagus, sweet potato…); chopped and sautéed/cooked onions (yellow or red onions); chopped green onions; cooked mushrooms (if not sautéed first, they make the tortilla soggy); leftover cooked and cubed or shredded chicken, beef/steak, pork, sausage, bacon; cooked or canned green chiles; canned or cooked beans (black beans, pinto beans, pinquitos); fresh or frozen corn
  • Cumin and/or chili powder for extra heat, optional
  1. Preheat oven to 350°F.
  2. Butter the bottom and sides of a pie plate or quiche dish, (pie plate or quiche dish should be approximately the same size as your tortillas). Do not skip the butter.
  3. Place one tortilla on the bottom of the pie dish. Sprinkle some shredded cheese over the tortilla. Use a generous portion of cheese. Add your chosen filling ingredient to this layer. If you want, sprinkle some cumin or chili powder on top for a spicier pie (probably  not necessary if you are using Pepper Jack and/or chilies).
  4. Repeat: tortilla, generous sprinkling of cheese, a chosen filling ingredient, and a sprinkle of optional cumin or chili powder. Make three or four layers, all stacked on top of each other.
  5. Butter the top of the final tortilla and place on top of your “pie”, buttered side up.
  6. Cover the dish with aluminum foil.
  7. Place in preheated 350 degree oven for 20 minutes.
  8. Remove foil and increase the heat to 375°F. Cook for another 5-10 minutes, or until the top tortilla is lightly browned and cheese is bubbly.
  9. Remove from oven. Let cool for 10 minutes before serving.
  10. Cut into slices.  This pie is finger food (once it cools off a bit!).  It’s actually a bit difficult to eat with just a fork.
  11. Serves 2, 3, or 4 persons–depending on appetites and possible side dishes. We just eat, as-is, for lunch.
  12. Serve with salsa, sour cream, and/or avocado, if desired.

Thanks for stopping by my kitchen today.  I hope  you and this recipe for Quesadilla Pie enjoy many happy years together!


19 Jul 2011 Corn Dogs

I am sooooo bad.  I KNOW I shouldn’t cook like this.  I know it. I know it. I know it.  But I did.  And my little experiment turned out wonderfully well.  Who knew homemade corn dogs were so easy to make?   I guess there is no need to go to the fair now, or to make that once every other year stop at the Hot Dog On A Stick outlet in the mall.

I made mini corn dogs, so that counts for something, right?  I cut each bun length hot dog into 3 pieces, speared each piece with a good quality toothpick, rolled it around in the cornbread batter, and then placed it in the <gasp> hot fat to <gasp, gasp> deep fry.

Bad girl, BAD girl.

Delicious outcome though.

We–my son, my daughter, my grandson, and my houseguest–ate them standing at the stove, putting the mustard and ketchup on the paper towel I was draining the corn dogs on.Dip, bite, mmmm, dip, bite, mmmmm, dip, bite, mmmmmm…

Tes At Home led me astray. Her Tastespotting picture showed up in my RSS feed right at lunch time. I followed her directions exactly.  The only thing I have added in is a suggested temperature for the hot oil (I know, I know, it’s a sin that I know such things), and I did increase the salt a bit <gasp>, and I rewrote the directions just a bit, just to make them sound more like me…, BUT! The recipe is ALL Tes At Home 🙂

Mini Corn Dog

  • 6-8 hot dogs, your choice…all beef, turkey, Kosher, vegan, super premium, ultra bargain discount, regular length or bun length, it doesn’t matter…, whatever you prefer or have on hand
  • 1 cup corn meal
  • 1 cup flour
  • additional flour for coating the hot dogs (2-3 tablespoons)
  • 4 tsp baking powder
  • 2 1/2 tbsp sugar
  • 1 tsp salt
  • 1 egg
  • 1 cup milk
  • Oil for deep frying
  1. Cook the hot dogs in boiling water for few minutes.  (I know they are already precooked, but do it anyway so they can get all that plumping business out of the way.) Remove cooked hot dogs from the water, drain,  and set aside.
  2. Combine corn meal, flour, salt and baking powder in a mixing bowl.
  3. In another bowl, whisk egg and sugar until sugar is dissolved,  then stir in milk.
  4. Add the milk mixture to the flour mixture and stir well.  Let the batter rest in the refrigerator for 10-15 minutes.
  5. Heat oil in the deep fryer over the medium heat.
  6. If desired, cut hot dogs into halves or thirds. Spear each piece with a good quality toothpick.
  7. Roll  hot dog pieces in flour and then dip into the corn bread batter, coating well.  (The cornbread batter coats surprisingly well.  No worries here!)
  8. When the oil reaches 365 degrees, place the cornbread covered, toothpick skewered, hot dog into the hot oil. (I have a small pan for deep frying, so I could only cook two mini dogs at a time.)
  9. Deep fry until golden brown. Serve hot, with ketchup and mustard for dipping, of course.

Note: I had enough batter for six bun sized hot dogs cut into thirds, 18 mini hot dogs–and I put the batter on pretty thickly (the corn bread batter is my favorite part).

Aren’t you glad you stopped by my kitchen today?  Just what you needed to know…, how to coat a hot dog in a corn bread batter and deep fry it!  Deeeeeelicious!!!  Serve with a green salad and a glass of orange juice.  My daughter sees no reason why these can’t be frozen and then reheated in the oven as needed.  I don’t either.  Costco sells them twenty four to a box just that way!

Now for all my Facebook, “Polly, Julie and Julia” friends.  YES,  to make matters WORSE I then cut some Reese’s Peanut Butter cups in half , wrapped each half in that roll out crescent roll stuff, baked at 375 for 10 minutes, sprinkled with powdered sugar, and ate.  Ummm, no.  That refrigerated crescent roll stuff is bad news.  The rolls tasted and smelled like chemicals. That being said, of the eight I made guess how many are left?  ZERO.

Now, aren’t you glad to know you can make killer corn dogs at home any time you want?!  I’ll try to post something a little more sane tomorrow….

19 Jun 2011 Bloomin’ Onion Bread

You know how you read a recipe and you just KNOW it’s going to be good?  This was one of those recipes, a Sourdough bread round, cheese, butter, green onions and a sprinkling of poppy seeds, baked.  What’s not to like? I saw a picture of this delicious concoction on Foodgawker last week and immediately clicked to read the recipe at The Girl Who Ate Everything and The Changing Table. How I held off making it for three days, I just don’t know.  I am glad I didn’t wait any longer though!

The Bloomin’ Onion Bread was a showstopper; I was thrilled with it, and my nine guests couldn’t wait to tear into it.   Everyone thought it was delicious.  I served it with Bourbon-Brown Sugar Flank Steak (which was horrible), broccoli, a lovely salad, and fresh watermelon.  Quite an easy Summer BBQ.  Pity about the flank steak though.  That was another recipe that I thought would be great: marinate a flank steak in dark brown sugar and bourbon and then grill it.  What’s not to like?  Well, brown sugar on steak for starters.  The steak ended up being sweeter than the Yellow Cake with Milk Chocolate Frosting that I served for dessert.  Why that recipe for the horrible flank steak was posted I just don’t know.  There were even comments posted about liking the steak!

Anyway, here’s a recipe for a side dish that does work, that is delicious, and looks lovely on the table.  Enjoy!

Bloomin’ Onion Bread

  • 1 unsliced  sourdough round (I bought mine at Le Boulanger)
  • 12 16 oz. Monterey Jack cheese, thinly sliced (12 oz. is plenty, 16 oz. would be a bit over-the-top, I think))
  • 1/2 cup butter, melted
  • 1/2 cup finely diced green onion
  • 2 teaspoons poppy seeds
  1. Preheat oven to 350 degrees.
  2. Using a sharp serrated knife, cut the bread lengthwise and widthwise without cutting through the bottom crust. The top of the bread  should look like a checkerboard. Cutting the second way can be a bit tricky, but the bread is very forgiving, and if you have a nice sharp knife it’s not so bad.
  3. Place the cut bread onto a piece of  foil on a baking sheet.
  4. Insert cheese slices between cuts, both lengthwise and widthwise (a good job for a young family member or a guest that arrives early).
  5. Combine melted butter, chopped green onion onion, and poppy seeds in a small bowl or pitcher. Drizzle evenly over stuffed bread.
  6. Wrap the bread in the foil.  You will probably need a second piece of foil to cover the of the top.
  7. Place the wrapped bread on the baking sheet into a preheated 350 degree oven and bake  for 15 minutes.
  8. Unwrap the bread (I just took the foil off the top)  and bake for an additional 10 minutes, or until cheese is melted.
  9. Serve immediately.  Place a serrated knife on the serving plate,  which would be helpful for cutting hunks of bread off of the loaf to place on individual plates. I didn’t do this,  the cretins at my table didn’t seem to mind, but you might have civilized folk at your table…

Thanks for stopping by my kitchen today.  Stop by again, and I’ll post my easiest recipe for BBQ flank steak, one I have been using for 20 years, and it’s always well received.  Be sure to subscribe if you’d  like to receive a notification when a new recipe posts. To scroll through the recipes already posted, just click the “In the Kitchen With Polly” logo on the very top left hand side of the page.  Enjoy!