Most nights, Thatboy turns to Thatbaby and says "Do you know how lucky you are to have a mommy who makes us such elaborate meals?"
And then there are nights like this week where Thatboy turns to Thatbaby and says "Yum - soup!" In an effort to clean the fridge of leftovers we're doing a lot of soups. And salads. And sandwiches.
I kind of love having sandwiches for dinner every now and again. And there's no reason why a sandwich can't be gourmet. (Or a soup for that matter).
Prepared on fresh-made bread, even a grilled cheese takes on the air of sophistication. Especially when made with white cheddar and pears.
Pear Grilled Cheese
2 slices of Graham bread (recipe to follow)
2 slices of white cheddar cheese
1/2 ripe pear, sliced thin
- Spread each slice of bread with butter on both sides.
- In a skillet, toast the bread on one side.
- Flip one slice of bread and place slices of cheese and pear on top. Place other slice of bread, toasted side down on top of cheese and pear.
- Brown sandwich and flip one more time, until both sides are golden.
Graham Bread (From the Fannie Farmer Cookbook)
1/3 cup molasses
1 1/2 tsp salt
1 pkg yeast
3 cups white flour
3 cups graham flour
- Mix the molasses, salt, and 2 1/2 cups warm water in a large bowl. Let cook to lukewarm.
- Stir the yeast into 1/4 cup warm water and let it stand for 5 minutes to dissolve.
- Add the dissolved yeast, the white flour and 2 1/2 cups of the graham flour to the lukewarm molasses mixture and beat well.
- Slowly add the remaining graham flour. Cover and let rise in a warm, draft-free environment until double in bulk.
- Beat again briefly and divide the dough evenly into two greased loaf pans. Cover and let rise to the tops of the pans.
- Preheat oven to 375. Bake bread for about 45 minutes Removed from pans and cool on racks.