04 April

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April 12, 2024

Jarlsberg Cheese Sandwich

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Jarlsberg Cheese Sandwich

April 12: National Grilled Cheese Sandwich Day

Highlander’s comfort food is grilled cheese sandwiches. So when we saw a scene in one of our favorite movies, “The Devil Wears Prada”, he just had to try making a Jarlsberg one at home. In that particular scene, Anne Hathaway’s character, Andrea, is complaining about her devil of a boss, Meryl Streep’s character, Miranda Priestly, to her chef boyfriend, Nate, played by Adrian Grenier. Andrea is so upset that she lost her appetite and did not want to eat the late-night grilled cheese sandwich he was preparing for her. Nate got mad that she was about to waste “$8 worth of Jarlesberg” in there! Analytical movie fans criticize that the price of cheese, even in New York, was overexaggerated. Plus, what kind of supposedly professional chef is Nate if he burnt the toast?!

Anyway, the movie was enjoyable to watch, especially for all the fun food references (although not so much about the eating disorders). When the movie reruns on TV, this Jarlesberg sandwich is something we want to make and eat along with the film scene. But it is also perfectly simple to try on National Grilled Cheese Sandwich Day, too!

Recipe

Ingredients

  • Slices of bread
  • Jarlesberg cheese (no need to get $8 worth—it is too much cheese!)
  • Butter, room temperature (do not use margarine)

Directions

Butter one side of two pieces of bread. Slice the cheese thinly so it melts quickly and evenly. Place on the unbuttered side of one piece of bread. Sandwich it with the other piece of bread with buttered side up. Heat a nonstick skillet on medium heat. Place the buttered side of the bread down on the skillet and cook for 2-3 minutes, being careful not to burn the bottom of the toast. Flip it over and cook 2-3 more minutes until the cheese is melted. Serve immediately.

Notes

  • In the movie, the sandwich was slightly charred. So we made ours like that, too. It was not really a coincidence, though!
 

April 20, 2023

Bulgar Pilaf

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Bulgar Pilaf

April 20: National Wheat Day

We enjoy eating different stir fried rice dishes, biryanis and pilafs. So we were intrigued to try an Armenian dish made with bulgur, a type of wheat that resembles quinoa, couscous and orzo. With garbanzo beans and apricots added to the bulgur, these ingredients add a unique blend of savory and sweet as well as texture to this tasty side dish. Serve this bulgur pilaf with salad, kebabs and an apricot cake dessert (perok) for a full Armenian meal. But we do not mind eating the pilaf by itself! Try Armenian bulgur pilaf for a delicious different side dish on National Wheat Day.

Recipe
(Adapted from The Armenian Kitchen)

Ingredients

  • 2 butter, divided use
  • 1 cup bulgur (#2)
  • 2 cups chicken broth or water
  • ¼ cup dried apricots, chopped
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon curry powder 
  • 1 can (15 ounces) garbanzo beans/chickpeas, drained and rinsed 
  • Salt and pepper to taste
  • Parsley (optional garnish)

Directions

In a pot, melt 1 tablespoon of butter over medium heat. Stir in the bulgur until well coated with the butter. Pour in the broth or water. Bring to a boil and stir. Cover the pot and reduce the heat to low. Simmer for 10-15 minutes or until the broth or water has been absorbed. Uncover the pot and fluff up the bulgur. Set aside.

Chop up the dried apricots and onions. In a large non-stick skillet, melt the remaining butter. Sauté the garlic and onions until soft. 

Add the curry powder, chopped apricots and drained garbanzo beans/chickpeas. Mix in the cooked bulgur. Cover the skillet and cook for another 2-3 minutes. Uncover and fluff up the pilaf. Season with salt and pepper to taste. Mix well. Let the dish rest for around 10 more minutes before serving. Garnish with parsley if desired.

Notes

  • Substitutions include olive oil for the butter, vegetable broth for the chicken broth and water and ground cumin for the curry powder. 
  • Search our blog for other recipes containing wheat in observance of National Wheat Day.

 

April 8, 2023

Beef Empanadas

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Beef Empanadas (Argentinean-Style)

April 8: National Empanada Day

We have blogged before about Filipino empanadas. Now here is something similar from Argentina. Their common colonial country—Spain—influenced this recipe. The seasonings and additional fillings are slightly different (the Filipino empanada has potatoes and this one has boiled eggs). But these portable pockets of pastry filled with beef make the perfect snack, appetizer or light lunch. For National Empanada Day, try these Argentinean-style beef empanadas.

Recipe
(Adapted from Goya)

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • Pinch of crushed red peppers
  • 1 pound of ground beef
  • Adobo all-purpose seasoning
  • 2 eggs, hardboiled and chopped
  • ¼ cup raisins, soaked in hot water for a few minutes then drained
  • 1 egg + 2 teaspoons water, lightly beaten
  • 2 packages puff pastry dough for turnovers, thawed (we used Goya brand)

Directions

In a large skillet, heat the olive oil over medium high heat. Sautee the onions until soft and translucent (around 7 minutes). Add the garlic and paprika.

Stir in the cumin and crushed red pepper. Add the ground beef and cook until no longer pink. Season with adobo to taste.

Mix in the raisins. Remove the ground beef mixture and transfer to a bowl. Chop the boiled eggs and add to the mixture. Meanwhile, beat together the egg wash (1 egg + 2 teaspoons of water). 

Place the dough on the pastry press. Fill with the meat mixture. Brush the edges with the egg wash. Press to seal.  Carefully remove the empanada and place on a waxed paper-lined tray. Brush the tops with egg wash (optional). Finish assembling all the other empanadas. At this point, they may be frozen.

Place empanadas a baking sheet about 2 inches apart. Bake in a preheated oven at 375 degrees F for around 20 minutes or until golden brown and the filling is hot and cooked through. 

Notes

  • Latino adobo seasoning (spices) is completely different than the Filipino adobo (braised meat stewed in a soy-vinegar sauce) dish.
  • It is optional to add ¼ cup chopped manzanilla olives stuffed with minced pimientos in this Argentinean-style beef empanada recipe to enhance its Latin flavor and flair.

 

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