burgers & sandwiches, lunch/dinner

what i had for dinner: condiment cleanout edition

My fridge is usually empty (gasp!) – but the door shelves are always full. I got capers for something and used only a teaspoon, then found a great recipe for miso poached cod and have a big container of miso languishing, and hit up another specialty store for authentic Indian pickle and then forgot to use it in anything else…and so it goes. Recently, I procured a jar of zesty harissa paste full of acidic and subtly spicy red chile as well as a pricey bottle of aromatic tangy preserved lemon for a Moroccan night. I really, really (really?) enjoyed the flavors of these new-to-me condiments so I’d been looking for an excuse to use them again (and use them up) in a less conventional format.

B’s Adam (not to be confused with my Adam, of Polish pierogi and pie proclivities) was dropping by for a doctoral candidate study break so the guy could use a good meal and some comforting convo. I imagined harissa, much like a tomato relish or tapenade, would be a perfect contrast to some creamy, buttery, melty cheese and a grilled cheese is always welcome on a comfort food menu. I was going to do a bright, tangy preserved lemon soup for the grilled cheese, but decided that their zing would go rather well with a juicy salad to balance the richness of the gooey sandwich. To bring it back full circle, I used up both harissa and preserved lemon to make an elegant yet easy-peasy sauce for shrimp – served over yesterday’s leftover rice and you’ve got yourself a balanced meal for fueling your dissertation-addled brain. I muddled together a bunch of different recipes and found the right balance for my tastebuds somewhere in between them, and ended up leaving the fridge door shelf just a bit lighter.

Harissa and Pear Grilled Cheese (aka Best Grilled Cheese Ever)

(inspired by Thierry Rautureau’s Top Chef Masters recipe)

– cut 4 slices of good quality white bread or French bread, about 1/4 inch thick (I used the sublime Acme sweetdough loaf, which is crusty and bubbly, salty and sweet like a delicious French baguette)

– butter each slice on one side (softened butter works best)

– in a small bowl, mix together 2 ounces of fresh goat cheese (chèvre) with 2 teaspoons harissa

– spread the cheese mixture on the non-buttered side of the bread

– fry the slices of bread (buttered side down) on medium low, go low and slow for that perfectly melty crunch

– while frying, top each slice of bread with a thin slices of a good melting cheese (I used Spring Brook Farm Reading Raclette which is buttery smooth and made for melting. A similar cheese would be Gruyère or Jarlsberg)

– fry up the bread until crisp golden brown and the cheese is melty, then remove from pan

– add some thin slices of pear to 2 slices of bread (I used crisp Bosc, but a greener Bartlett would also add that snappy crunch)

– top the pear with another slice of gooey melted cheesy buttery crisp bread

– slice up and serve (I cut into quarters for an appetizer)

makes 2 sandwiches

Avocado and Tomato Salad with Preserved Lemon

(a mashup of Cooking Light’s recipe with one of Ghillie Basan’s)

– add to a bowl: 2 diced roma tomatoes, 1/2 rinsed minced preserved lemon rind, 1/2 thinly sliced red onion, fresh squeezed juice of 1 lemon,  and 5-6 tablespoons good fruity olive oil (more or less based on how sharp you want your vinaigrette). mix it up.

– add salt and pepper to taste

– add 1 diced avocado and stir together gently

– serve with chopped fresh parsley and cilantro, a teaspoon of rinsed capers, and a good sprinkling of paprika

serves 4

Harissa and Goat Cheese One-Pan Shrimp

(inspired by this recipe by Carr Valley Cheese Company)

– heat 2 tablespoons olive oil over medium heat, add 2 minced cloves of garlic, 1/2 thinly sliced red onion, and/or  1 minced shallot

– when soft, add 1lb deveined, peeled shrimp

– when shrimp starts to become opaque add 2 diced roma tomatoes

– add 2 tablespoons harissa and 1 cup white wine, mix to incorporate and simmer until shrimp are cooked through and tomatoes start to soften

– add 2 ounces of fresh goat cheese (chèvre), mix well

– add 1/2 chopped preserved lemon rind (rinsed)

– add salt and pepper to taste

– just before serving add chopped fresh parsley and cilantro

– serve with rice or crusty bread

serves 4

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One thought on “what i had for dinner: condiment cleanout edition

  1. Anna Ganahl

    I want to come to your house for dinner–again!! Plus I am tempted to buy some harissa to add to my aging condiment collection in the refrigerator!

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