I’ve done some things in my life I’m not proud of. I’m sure that most of you feel the same way.

In the past, there have been some moments where I’ve felt pretty jerk like.

Most recently was last weekend.

No one in my house knows how, or when, but Lily (or crazy, indoor cat) got out of the house.

We have no idea how long she was out there. But it took us a solid thirty-six hours to even notice she was gone. Jerks.

Luckily, she is such a freakazoid that she was probably hovering in a bush by the back door the whole time. Only a couple hours after she was discovered missing, she got brave enough to meow until let in my parents screen door.

We are all feeling much better now that she is home and we are appreciating her weirdness just a little bit more than usual.

Right this moment she is sitting near me, at a healthy distance of course, all comfortable like.

Comfortable just like this yummy grilled cheese.

You will need…

8 slices your favorite crusty bread (I used a roasted garlic French bread)

1 green apple, thinly sliced

3 slices crispy bacon, roughly chopped

8 to 12 slices brie cheese (depending on how large your slices are)

12 to 16 slices sharp white cheddar cheese (depending on how large your slices are)

2 cups arugula

2 shallots, thinly sliced

¼ cup balsamic vinegar

2 tablespoons berry jam

2 tablespoons butter, softened

Start by adding the balsamic and shallots to a medium pan over medium heat.

Cook down the shallots until they are softened, browned and all he liquid is gone. About 10 to 15 minutes.

While the shallots are cooking down, pair up your bread slices as they will be for the sandwiches.

Spread the butter on the outside parts of each sandwich and spread each inside part of the sandwich with the jam.

Then, start to layer your sandwich. Start by layering the bottom slice of bread with a layer of apples. Follow it up with a layer of brie. Then add a layer of crumbled bacon, followed by a layer of arugula. Finally, add a layer of balsamic shallots and a layer of cheddar.

Top the pile of deliciousness with the top slice of bread.

Add your sandwiches to a large pan over medium high heat. Or if you are a lucky ducky, you can make these in your panini maker.

Cook until the bread is browned on both sides and the cheese melted. About 4 minutes a side.

Slice and serve hot.

Love and Beer Floats

Angela  

Brie and White Cheddar Grilled Cheese with Apples, Bacon, and Balsamic Shallots

8 slices your favorite crusty bread (I used a roasted garlic French bread)

1 green apple, thinly sliced

3 slices crispy bacon, roughly chopped

8 to 12 slices brie cheese (depending on how large your slices are)

12 to 16 slices sharp white cheddar cheese (depending on how large your slices are)

2 cups arugula

2 shallots, thinly sliced

¼ cup balsamic vinegar

2 tablespoons berry jam

2 tablespoons butter, softened

Start by adding the balsamic and shallots to a medium pan over medium heat.

Cook down the shallots until they are softened, browned and all he liquid is gone. About 10 to 15 minutes.

While the shallots are cooking down, pair up your bread slices as they will be for the sandwiches.

Spread the butter on the outside parts of each sandwich and spread each inside part of the sandwich with the jam.

Then, start to layer your sandwich. Start by layering the bottom slice of bread with a layer of apples. Follow it up with a layer of brie. Then add a layer of crumbled bacon, followed by a layer of arugula. Finally, add a layer of balsamic shallots and a layer of cheddar.

Top the pile of deliciousness with the top slice of bread.

Add your sandwiches to a large pan over medium high heat. Or if you are a lucky ducky, you can make these in your panini maker.

Cook until the bread is browned on both sides and the cheese melted. About 4 minutes a side.

Slice and serve hot. 

Lets skip all the bullhonky and get right down to business.

This dish is possibly the best thing I’ve ever made. I mean I didn’t really take a survey of those eating it or anything, but I am fairly certain this might be an all time favorite.

Top three, at least.

When my family decided to have a non-traditional Thanksgiving, I was giddy at the idea that I had all day to be in the kitchen to do cook WHATEVER I want.

And I’ve been DYING to make my take on duck ragu. I’ve had duck ragu a couple times at different restaurants and it really hit the mark every time.

So I decided to take all the things I liked about the different recipes and make it my own.

Oh what a perfect Thanksgiving bird it was.

You will need…

4 large duck breasts (If you have the option to get them with the skin on, do it. You will want to remove the skin, but you can cook the dish with skin in it so it gets some of that great duck flavor.)

3 tablespoons olive oil

1 yellow onion, chopped

1 medium carrot, chopped

2 celery stalks, chopped

4 garlic cloves, minced

2 cups red wine (Chianti preferred)

1 large can (28 ounces) whole peeled tomatoes

8 ripe figs, chopped

1 ounce dried porcini mushrooms

2 cups chicken stock

Salt and pepper to taste

Start by preheating your oven to 300 degrees F.

Then, in a large oven safe pot (that has lid) or Dutch oven, heat the oil over high heat.

When the oil starts to smoke, season the duck with salt and pepper and add it to the oil. 

Cook on all sides until nice and browned. If you have the skin, fry it up with the duck. If your pot isn’t big enough for all the duck to fit comfortably, do it in batches.

After the breasts have been browned, remove from the oil and set aside.

Add the onion, carrot, celery and garlic to the pot and sauté until the onions have become translucent. About 5 minutes.

Pour in the wine, the tomatoes, the figs, mushrooms and the chicken stock and bring the mixture to a boil.

Once the liquid has boiled, add in the duck and bring back to a boil.

After the liquid has boiled again, cover and pop in the oven.

Cook the ragu for 3 to 4 hours. Checking every hour to make sure that the liquid is reducing but not gone.

When almost all the liquid has reduced from the ragu, remove from the oven.

Remove each duck breasts from the ragu and shred using two forks by gently pulling the meat apart.

Add the duck back to the sauce, stir and cover. Place it back in the oven and cook for an additional 30 minutes.

When the ragu is done, it should be thick.

Serve over your favorite pasta.

Love and Beers

Angela 

Duck and Fig Ragu

4 large duck breasts (If you have the option to get them with the skin on, do it. You will want to remove the skin, but you can cook the dish with skin in it so it gets some of that great duck flavor.)

3 tablespoons olive oil

1 yellow onion, chopped

1 medium carrot, chopped

2 celery stalks, chopped

4 garlic cloves, minced

2 cups red wine (Chianti preferred)

1 large can (28 ounces) whole peeled tomatoes

8 ripe figs, chopped

1 ounce dried porcini mushrooms

2 cups chicken stock

Salt and pepper to taste

Start by preheating your oven to 300 degrees F.

Then, in a large oven safe pot (that has lid) or Dutch oven, heat the oil over high heat.

When the oil starts to smoke, season the duck with salt and pepper and add it to the oil. Cook on all sides until nice and browned. If you have the skin, fry it up with the duck. If your pot isn’t big enough for all the duck to fit comfortably, do it in batches.

After the breasts have been browned, remove from the oil and set aside.

Add the onion, carrot, celery and garlic to the pot and sauté until the onions have become translucent. About 5 minutes.

Pour in the wine, the tomatoes, the figs, mushrooms and the chicken stock and bring the mixture to a boil.

Once the liquid has boiled, add in the duck and bring back to a boil.

After the liquid has boiled again, cover and pop in the oven.

Cook the ragu for 3 to 4 hours. Checking every hour to make sure that the liquid is reducing but not gone.

When almost all the liquid has reduced from the ragu, remove from the oven.

Remove each duck breasts from the ragu and shred using two forks by gently pulling the meat apart.

Add the duck back to the sauce, stir and cover. Place it back in the oven and cook for an additional 30 minutes.

When the ragu is done, it should be thick.

Serve over your favorite pasta.