sourdough

Kickshaw Grilled Cheese

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Kickshaw Grilled Cheese. Few things are as irresistible as a grilled cheese sandwich. I learned a secret, a few years ago, that switching out mayonnaise for the butter has its advantages. When sprinkled with onion powder, a savory essence of umami bursts through the taste buds for a culinary reaction that is deeply satisfying. Add that to the incredibly crisp crust and you can practically hear the applause. 

KICKSHAW GRILLED CHEESE 

Ingredients: 

2 slices sourdough bread 

2 tablespoons mayonnaise, for spreading

1/8 teaspoon onion powder

2 slices cheddar cheese, smoky flavor

2 slices Colby cheese 

2 slices American cheese 

2 slices pepper jack cheese

1-2 teaspoons red pepper jelly 

1 small jalapeño pepper, red or green, thinly sliced

Chili crisp, for garnish 

Instructions: 

Spread a thin layer of mayonnaise on one side of both slices of bread. Sprinkle onion powder on top of the mayonnaise. Against the plain bread, layer one side of the sandwich with the smoky cheddar cheese, Colby cheese, American cheese, and pepper jack cheese. Spread a thin layer of red pepper jelly on the plain side of the other slice of bread. Place the jellied slice, mayonnaise side up on top of the layered cheese slice of bread. Transfer sandwich to an iron skillet. Heat the skillet over medium-low heat. Cook for 3-4 minutes until the cheese starts to melt and the bread turns a golden brown. Flip the sandwich over and cook 3-4 minutes longer. The cheese will be completely melted and the bread will be a golden brown. Remove from heat. Cut in half. Add sliced jalapeños, if desired. Drizzle with chili crisp for an explosion of flavor. 

Croque Madame Magic

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Croque Madame Magic! For a late night snack or weekend brunch idea, make your own French favorite at home. You can cut corners by using the microwave to melt the cheese and warm the ham. Or instead, for added crunchiness, use an iron skillet to toast the bottom of the sourdough bread until golden brown. Don’t forget to brush both sides with butter. Same with the egg. Make it in the microwave or fry it in the skillet. Don’t you just love it when I give you a choice?

CROQUE MADAME MAGIC

Ingredients:

1 slice artisan sourdough bread, toasted

1 teaspoon sea salt butter

1 slice Canadian bacon

1 slice Gruyère cheese

1 cooked egg, over easy

Herbs de Provence, for garnish

Instructions:

To assemble the open-faced sandwich, place sourdough toasted bread on a plate. Slather with sea salt butter. Next layer Canadian bacon on toast. Cover meat with a slice of Gruyère cheese. Microwave on High setting for 20 seconds. Top with cooked egg. Sprinkle with Herbs de Provence spices. Serve immediately. 

Knäckebröd Cucumber Salmon Crispbread

What’s Cooking in Gail’s Kitchen? Equal Measures: Knäckebröd Cucumber Salmon Crispbread! Some days time is in short supply and all we can hope for is a “working lunch”. At least you can treat yourself to something a little bit gourmet that says “I’m really worth it.” Knäckebröd whole grain crispbread is mighty enough to hold a layer of herbed cream cheese, a mini slice of seedless cucumber, wild Alaskan smoked salmon, fresh dill weed and chopped chives. How’s that for refueling your work day? Be forewarned: your coworkers may gather round the desk in curiosity while you’re nibbling away on finger food. Just hold up a single digit and keep nibbling. After all, it’s impolite to talk with your mouth full.

KNÄCKEBÖRD CUCUMBER SALMON CRISPBREAD

Ingredients:

4-6 slices Knäckebröd sourdough crispbread

8 ounces Neufchâtel cheese, softened

1 tablespoon Italian herb seasoning mix

2 mini seedless cucumbers, sliced

4 ounces Wild Alaskan applewood smoked salmon

Sprig of dill weed

Fresh chives

Instructions:

Combine Neufchâtel cheese and Italian seasoning mix. Stir until blended. Store in a covered container. To assemble, lightly spread crispbread with a layer of herbed cream cheese. Next add one or two slices of seedless cucumber. Top with smoked salmon. Garnish with dill weed and fresh chives.