Archive for March, 2014

Provolone apple grilled cheese and rosemary garlic baked fries

March 8, 2014

apple provolone grilled cheese rosemary garlic fries

After a long run, I was craving food that would stick to my ribs. Did someone say grilled cheese and fries? Well, I did. And I made it. And I devoured it (along with a smoothie and peanut butter before and beer before, during and after #RunnerProblems).

The recipes here are my stand-by grilled cheese and a respectful first attempt at recreating (sans duck fat and frier) The Brewer’s Art’s legendary rosemary garlic fries.

Provolone and apple grilled cheese

About a TBS of butter
2 slices of bread (I used multigrain)
3 slices of provolone cheese
4 apple slices (I used pinata)
Ketchup (If you’d like to try making your own, here’s a recipe)

Preheat the oven to 425. Even before doing that, get the butter out of the fridge and sliced. Letting it warm at room temperature will make it easier to spread!

While heating a skillet over medium high, liberally spread butter on one side of each bread slice.

Place the bread in the pan butter side down. Put the cheese on one slice and apples on the other. Cook for 3-4 minutes.

Put the slices in the oven for 2 minutes to finish melting the cheese.

Squirt ketchup over both slices, stack the slices into a sandwich and cut diagonally (compared with crosswise or lengthwise, this creates a larger surface area to bite into, plus, triangles are just plain cooler than rectangles).

Rosemary garlic baked fries

Olive oil
Salt and pepper
4-5 small-medium yellow potatoes,  julienned
2 long sprigs of rosemary, destemmed and chopped
3 cloves of garlic, minced
Half a lemon

Place a cookie sheet in the oven and preheat to 425.

Toss potatoes in bowl with olive oil, salt and pepper.

Heat a skillet over medium high, drizzle in a little olive oil, and swirl it around. Add the potatoes and cook, stirring frequently, until they turn golden brown. As soon as they start to turn, squirt the pan with a little more than half of the lemon half’s juice to deglaze.

Transfer potatoes back to bowl and toss with rosemary and garlic. Remove cookie sheet from oven, and spread potatoes across cookie sheet so that there is only one layer. Return the cookie sheet to the oven and bake for 16 minutes, flipping potatoes halfway through.

As soon as you remove potatoes from oven, squirt them with the rest of the lemon juice.

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