Here's your place to come talk about food & booze whenever you feel like it.
Hey babes and bibbles, and welcome back to my favorite place to chew the fat, Recipe of the Week. Last week we go hot and bothered with the broiler, and learned about the dangers of burning bacon. Seriously. There were way too many fires.
So maybe we should just bake our bacon?
Anyway. The winning recipe from relentless fuckery did not contain any bacon, so there was a low chance of fire (with a high chance of deliciousness).
I worked at a country club in college and we made the BEST broiled bruschetta:
Slice a baguette in half lengthwise and SLATHER that shit with garlic butter. It's important to go all the way to the edge or your bread will burn.
Alternate overlapping thick slices of fresh tomato and fresh mozzarella (the kind that comes in balls packed in water. Heh. Balls.)
Chiffonade some fresh basil leaves. This is a really fancy term for "roll it up then slice it thin." Comes out looking like little ribbons. Sprinkle the basil over the top along with some salt and pepper.
Toss under the broiler for 4-5 minutes until golden brown and the cheese is gooey.
Cut into hand-held size and finish with a drizzle of balsamic vinegar.
Eat until you puke.
This is one of those classic recipes that seems much more complicated that it is. It's elegant in its simplicity, and the only thing it requires is a small amount of knife work and CONSTANT VIGILANCE, because this is the broiler we're talking about, after all.
It had all the flavors of a caprese salad, but with the extra benefit of the cheese being all melty and the tomatoes being that much sweeter from roasting. A splash of vinegar brought the whole thing together with a touch of acidity.
Such a beauty deserves a trophy, and relentless fuckery's reward is a sweet, sweet song called "Sweet Jane" by The Velvet Underground.
And on we go.
This week (actually for the next two weeks), I am in sunny Orlando, Florida visiting some friends who just had two adorable babies. Things are hectic, and feeding the grown ups can be slightly tricky. Intricate, carefully crafted meals aren't really an option, so I hope to access your collective intellect for easy, tasty, comforting meals that reheat well.
You know the kind. These are the casseroles, stews, and bakes that nice church ladies bring to your house in times of stress and commotion. (They also make great suppers for hectic work nights.) In this case, I am the nice church lady, and this church lady needs meal inspiration. Ideally, these meals can be made in relatively large batches and aren't so fussy that they won't hold up well to a turn in the microwave. Other than that, you have a room to play around here! Just nothing that has to be watched to closely, and definitely no broiled bacon.