- The 10 hottest Spring nail shades
- Matt Damon worried that he was never going to find "the one"
- Get up close and personal with the iPad 2
- How to prepare onions the Scott Conant way
- 25 of the best shoes from Milan Fashion Week
- Who said it? Charlie Sheen or G.O.B. Bluth
- Etsy finds: Unique ring bowls
- Find out where you can see the Oscar winners next
- Learn to get over feeling nervous at interviews
- Spring into yoga class with a draped, flowy top
- Angelina Jolie visits refugees in Afghanistan
- Turn pancakes into works of art
- Adorable pictures of pet pals
- Savory sights: scalloped potatoes with smoked gouda and pancetta
Posts for March 2nd 2011
If you think you won't enjoy the cookbook Grilled Cheese Please!, one of our must haves for March, this recipe will change your mind. It's author and cheese expert Laura Werlin's grilled cheese with crispy prosciutto and broccoli rabe.
It's one of the best sandwiches I've ever made: it's gooey, crunchy, cheesy, and just plain delicious! Although the ingredients are simple, this sandwich oozes sophistication. I served it at a party paired with red pepper soup, and it was a sensation.
The key to a perfect sandwich is to follow Werlin's technique exactly. She recommends cooking it low and slow to achieve a beautiful crispness on the outside and delightful meltedness on the inside. Ready to check it out? Keep reading.
When I met Scott Conant of Food Network's Chopped and 24 Hour Restaurant Battle, the first question out of my mouth had to be about the onions. The chef and restaurateur's notorious criticism of raw, red onions is so well-documented that even Facebook runs rampant with pages like, "Shut up, Scott Conant, we don't care if you have an aversion to raw onions!" But Conant wants to set the record straight: he's not raising any stink over red onions.
"I don't hate red onions . . . I have a lot of them on my menu," he explained. "There are big things that get edited out of these [TV] shows. When I explain my thought process on red onions, all too often, what happens is, is that it's not interesting — what's interesting is the reaction."
You heard it from Scott Conant himself: he doesn't dislike onions. A few ways chef Scott likes to prepare onions, when you read more.
From Laura Werlin's Grilled Cheese Please!
Mozzarella With Crispy Proscuitto and Broccoli Rabe
8 thin slices prosciutto (about 4 ounces)
1/4 cup olive oil
12 ounces broccoli rabe (about 1 bunch), tough stems removed and coarsely chopped (or use Swiss chard or Tuscan kale)
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon red pepper flakes
1/8 teaspoon salt
8 sandwich-size slices Italian bread (or use pain au levain or sourdough)
8 ounces mozzarella cheese, drained and sliced if water-packed; otherwise coarsely grated
- Heat a large nonstick skillet over medium heat and line a plate with paper towels.
- Add the prosciutto slices to the skillet (you made need to do this in batches) and cook until browned and crisp, about 2 minutes on each side. Transfer to the paper towels to drain. The prosciutto will become crisper as it cools.
- Add enough oil to make 2 tablespoons fat in the pan. Heat over medium-high heat for 1 minute. Add the broccoli rabe. Cook, stirring occasionally, until soft, tender, and bright green yet caramelized around a few of the edges, 5 to 7 minutes. (Add water to the pan if it seems dry.) Add the lemon juice, red pepper flakes, and salt and toss to coat. Transfer the broccoli rabe to a plate. Wipe out the skillet, but don't wash it.
- To assemble: Brush the remaining oil on one side of each slice of bread. Place 4 slices of bread, oil side down, on your work surface. Distribute the broccoli rabe and follow with the prosciutto. Pile the cheese on top, compressing it with your hand if necessary, and top with the remaining bread slices, oil side up.
- For stovetop method: Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes, until the undersides are golden brown. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes, until the undersides are well browned.
- Remove the cover, turn the sandwiches once more, and press firmly with the spatula once again. Cook for 1 minute, or until the cheese has melted completely. Remove from the pan and let cool for 5 minutes. Cut in half and serve.
- For sandwich-maker method: Preheat the sandwich maker. Follow the directions for assembly above. Cook according to manufacturer's instructions.
Makes 4 sandwiches.
Although the biggest Mardi Gras celebration happens on Fat Tuesday, I recommend you have your own party, complete with beads and masks, this Saturday night. Serve a delectable spread of Southern finger foods, including some classic New Orleans dishes. I've scoured our recipes to come up with an amazing menu, so check it out now!
- The definitive guide to ordering at In-N-Out Burger.
- The definitive guide to ordering at In-N-Out Burger. — A Hamburger Today
- Want a laugh? Visit the latest Paula website. — Paula Deen Riding Things
- Happy banana cream pie day! — Bites on Today
- RIP Henry Africa, creator of the fern bar. — Grub Street SF
- Freebie alert! Golden Treasure Shrimp at Panda Express. — Eater LA
- How do you feel about bananas packaged in plastic wrapping? — The Daily Mail
- Louisiana recipes to make for Mardi Gras. — Chow
- A new light bulb ban will forever change the Easy-Bake Oven. — Salon
Today's seen news from Bravo's Top Chef, Food & Wine magazine, and now, the James Beard Foundation, with word that it's nailed its podium with Tom Colicchio, Ming Tsai, and (Top Chef Masters contestant!) Traci Des Jardins.
The hosts — all past James Beard Award winners themselves — will run with this year's "Ultimate Melting Pot" theme. They'll spearhead the May 9 gala reception as nominees and guests enjoy provisions from the likes of José Andrés and Jose Garces. Stay tuned for the announcement of James Beard Award finalists, which will come later this month.