Baked Veggie and Bacon Omelettes

After almost every Saturday morning long run, we go out for breakfast. It's as much a time to catch up with one another as it is to put an end to those feelings of starvation. A few of us are creatures of habit, ordering the same menu item week after week. While others are a little more adventurous, usually ordering something different or never having an endless same meal streak. Lately I have become a creature of habit. As much as I love omelettes I generally don't order them in restaurants. Mostly because they are usually ginormous and paired with even more food. And I don't always trust my will power to show restraint or adhere to the 'less is more' way of thinking. But if these Baked Veggie and Bacon Omelettes I would have an almost guilt-free breakfast eating experience.

As popular as omelettes are, they are also the one breakfast food posing as a challenge for the home cook especially if you have a table of hungry family or friends. No one wants to spend all their time standing at the stove making two, three, four, or more omelettes. And no one wants to be last person to get theirs. 

Fortunately there is a way to serve perfectly sized omelettes to everyone at the table at the same time. These incredibly delicious Baked Veggie and Bacon Omelettes will not only satisfy everyone's craving for an omelette, they will give you or validate your 'hostess with mostess' status.

Once the vegetables are chopped and sautéed, the omelettes come together easily. If you don't have time to do all of chopping in the morning, you can do some of it the night before. Dice up the onions and red bell pepper, store in two separate bowls, cover, and refrigerate overnight. Or you can get your family and/or friends involved. When choosing a tomato, I recommend a Roma or Plum Tomato as they have the least amount of seeds and are the easiest to cut into a dice. When choosing your bacon, choose a good quality thick cut, smoked one. And when choosing your cheese, pick one that melts when baked. Cheddar, Fontina, and Mozzarella would be some good options. I used a medium cheddar for these omelettes.

The egg mixture is made with six large eggs, a half cup of heavy whipping cream, a few drops of your favorite hot sauce, kosher salt and pepper. I like using white pepper, but black pepper will work too. 

Generously greasing your ramekins with butter and preheating your oven to 350 degrees (F) will help ensure your omelettes bake up and come out perfectly. 

With the egg/vegetable mixture divided equally between four ramekins (these were 4" sized ones), the omelettes bake in the oven for 20 to 30 minutes. Or until they have puffed up and are slightly firm to the touch. If the omelettes are still a wiggly in the center, give the pan a little shake and bake for a little longer. Recommend you begin checking for doneness at 20 minutes. Note: If you use smaller ramekins your baking time will need to be adjusted downward slightly.

You can easily double this recipe or increase by half if you are having 6 or 8 guests for breakfast. 

Serve the Baked Veggie and Bacon Omelettes with some fresh fruit, juice, coffee, and/or something alcoholic, and maybe even a sweet breakfast or quick bread. Honestly, everyone should walk away from your table happily satisfied. Even those feeling ravenous! And more importantly, you will walk away not feeling like you spent the morning working as a part-time short order cook at a busy breakfast restaurant. Life is too short to start the day feeling stuffed or exhausted!

After eating one of these Baked Veggie and Bacon Omelettes I am not sure I will ever make a stove top omelette again. Well I don't actually mean never ever. What I mean is I would have to think long an hard before deciding whether to make a stove top omelette or these baked omelettes. 

Who knows, but these incredibly flavorful baked omelettes could end up being one your signature, on regular repeat weekend and/or entertaining breakfasts! They also happen to be the closest thing to a perfect omelette bite ever! 

Recipe
Baked Veggie and Bacon Omelettes
Serves 4 or 6

Ingredients
2 Tablespoons unsalted butter, plus more for preparing the ramekins
1 medium red potato, unpeeled, cut into 1/2" dice
1 small or 1/2 medium Spanish or yellow onion, finely diced
1/2 red bell pepper, cut into small dice
1 teaspoon kosher salt, divided (or 1 1/4 teaspoons of kosher salt, divided)
4 slices of thick cut, smoked bacon, cooked semi-crispy, drained on paper towels, and cut into 1/2" strips
1 medium sized plum or Roma tomato, cut into 1/2 inch dice (if seedy, remove seeds)
6 large eggs
1/2 cup whipping cream 
1/2 teaspoon white pepper (or can use black pepper)
Several dashes of hot sauce
1/2 cup freshly grated cheese (recommend Cheddar, Fontina, Mozzarella)
Green onions and parsley for garnish

Directions
1. Preheat oven to 350 degrees (F). Generously butter four 4" ramekins. Alternately use an oversized 6 muffin tin (at least 3 1/2 inches in diameter and 2" deep) and generously butter. Set aside.
2. In a small saucepan, bring the diced potatoes to a slow boil. Cook for at least 6-7 minutes or until slightly tender. Drain and reserve potatoes.
3. Melt the two Tablespoons of butter in a medium sized skilled. Add the onion and cook for approximately 5 minutes, stirring often. Onions will have begun to soften.
4. Add in the red pepper and cook for approximately 10 minutes.
5. Add in the diced potatoes and 1/2 teaspoon kosher salt. Continue cooking for another 5 minutes. All of the vegetables should be tender. Remove from heat and stir in the bacon and diced tomato. Set aside.
6. In a medium sized bowl, whisk the eggs, cream, remaining 1/2 teaspoon kosher salt, white pepper and hot sauce. Note: I added an additional 1/4 teaspoon of salt to the egg mixture.
7. Stir the vegetables and bacon mixture into the egg mixture.
8. Divide evenly into the prepared ramekins.
9. Top with freshly grated cheese.
10. Place ramekins on a baking sheet. Bake in the preheated oven for 20-30 minutes or until the omelettes are puffed and slightly firm to the touch.
11. Remove from the oven. 
12. Garnish with sliced green onions and chopped parsley.
13. Serve warm or at room temperature.

Notes: (1) Baking time for the ramekins or the oversized muffin tin will range from 20-30 minutes. (2) Instead of cooked bacon, can use cooked breakfast sausage or diced ham. (3) You can cut the onions and peppers as well as par cook the potatoes the night before assembly. Store covered in a bowl in the refrigerator. (4) Your omelettes should easily come out of the ramekins, especially if you generously buttered them. Either serve everyone their own omelette in the ramekin, or remove from the ramekins and transfer to a large serving platter. (5) Store any leftovers in the refrigerator. Reheat in the microwave before eating.

Jalapeño Cornbread

For many, it's not always chili, stew, or soup making weather. But no matter what part of the country you live in, it's always fried chicken weather. Which means no matter what the temperature is outside, you can enjoy and eat cornbread year round. What you pair cornbread with partly depends on what you are craving. There are those time when the lust for cornbread can be so strong, you really don't care what the temperature outdoors might be. Mother Nature should never get between you and a great, soul-satisfying cornbread. If you happen to be someone who loves a sweet, savory cornbread you need this uber-delicious Jalapeño Cornbread in your life. It happens to be one that doesn't just have a golden crust and crisp edge. It also has the perfect crumb, the right amount of moistness, and is perfectly flavored. The taste and texture of this cornbread hits all the right buttons. But hey, don't let any of that stop you from slathering on some room temperature butter and/or drizzling honey on top of a slice, if you are so inclined.

For those of you who consider yourself to be a cornbread connoisseur or cornbread fussytarian, this Jalapeño Cornbread should meet or exceed your deliciousness bar. I am going to take a leap and promise you will not be disappointed with this one.

Before I made this amazing recipe, I made slightly different one over the weekend. The cornbread had pickled jalapeños and corn in it and it was tasty, but it was a bit on the underwhelming side. In other words, I won't be making that recipe ever again. I learned or rather relearned I am definitely a 'there must be sugar in the cornbread' cornbread loving girl. Which means depending on where you grew up, this 'with sugar in it' cornbread recipe might be one you will either swoon over or one you will swear off. Hopefully you are team sugar in your cornbread.

Had I served this droolworthy Jalapeño Cornbread with the Beef and Bean Chili for lunch, I don't think there would have been any leftovers. From this point forward, this will be the cornbread recipe on regular repeat around here. It will also be the only one I will be bringing as a hostess gift or to a gathering.

Cornbread is generally pretty easy to make. This one is super easy. Two bowls, a couple of whisks, a wooden spoon, some measuring cups/spoons, and cast iron pan are the only tools you will need. But simplicity doesn't always guarantee great flavor. The ingredients in this Jalapeño Cornbread do.  Melted butter, honey, sugar, buttermilk, fine ground cornmeal, and pickled jalapeños are what separates this cornbread from all of the other cornbreads out there. While it's the fine cornmeal responsible for deepening the corn flavor, I added some corn kernels. Mostly because I like the taste and texture of corn in my cornbread. You can leave it out completely or use only a half-cup. But don't leave out anything else. Especially the pickled jalapeños.

Like most other 'quick bread' type recipes, this Jalapeño Cornbread follows the mix the wet ingredients into the dry ingredients just until combined rule. And the key to mixing the cornbread is to not over mix. 

The thick batter is poured in a buttered cast iron pan and baked in a preheated 375 degree (F) oven for somewhere between 30 and 40 minutes. When the top and edges are a deep golden brown and the top is firm to touch when lightly pressed, the cornbread is done. But not yet ready to eat.

Once out of the oven, allow the cornbread to rest for 10-15 minutes before cutting it into wedges. Serve the Jalapeño Cornbread warm for most optimal flavor experience. Although it's still really, really good eaten at room temperature. Note: You can always reheat the wedges in the microwave.

This a crave-worthy, sweet-savory Jalapeño Cornbread. If you love cornbread and jalapeños, you will be smitten with this cornbread. Butter and/or honey will take it a little over the top. But honestly, it's so flavorful you might actually consider forgoing slathering or drizzling either of them over a warm wedge of the Jalapeño Cornbread. But don't let me discourage you from doing anything that makes you happy.

Recipe
Jalapeño Cornbread
Serves 8

Ingredients
1/2 cup (8 Tablespoons) unsalted butter, melted and cooled slightly
1 cup all-purpose flour
1 cup fine ground yellow cornmeal
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk (shaken before measured)
3 Tablespoons clover honey
2 large eggs
1/4 cup pickled jalapeños, coarsely chopped, plus a handful of jalapeño slices
1/2 to 1 cup canned yellow and/or a mixture of yellow and white corn (drained) - optional

Honey and butter, for serving

Directions
1. Preheat oven to 375 degrees (F). Generously butter a 10" cast iron pan and set aside.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
3. In a medium bowl, whisk together the melted butter, buttermilk, eggs, and honey until blended.
4. Make a well in the bowl with the dry ingredients. Pour in the wet ingredients. Add in the corn and jalapeños. Stir using a wooden spoon (or spatula). Mix just until the mixture is combined, being careful to not over mix.
5. Pour the cornbread mixture into the prepared cast iron pan. Smooth top with an offset spatula or back of a spoon. Sprinkled the handful of jalapeño slices over the top.
6. Bake the cornbread on the center rack in the oven for 30-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean or until the top is slightly firm to the touch.
7. Let the cornbread cool for 10-15 minutes before cutting into wedges.
8. Serve warm cornbread with softened butter and/or honey.
9. Cover any leftover cornbread with aluminum foil. Serve leftovers at room temperature or reheated in the microwave.

Notes: (1) Instead of buying a package of fine ground cornmeal, I bought what I needed in the bulk section at Whole Foods. Most grocery stores with a bulk section will carry fine ground cornmeal. (2) If using a full cup of the corn, you won't use all of an 11 ounce can. I used the full cup in this cornbread, but may adjust that downward to 1/2 to 2/3 cup the next time.(3) Pickled Jalapeños come in a jar and are available in the ethnic sections of many large grocery stores.  (4) If you don't have a cast iron pan, use a similarly sized metal pan but do not bake the cornbread in a glass pan. (5) If you want to make this for Thanksgiving and feel the jalapeños will clash with your menu, leave them out.

Milk Chocolate Oreo Truffles

There are moments in our lives when we either say things we absolutely believe or we firmly resolve to stop doing something. Things like the promises we make to ourselves or those dig our heels in decisions. But then there comes a time (or at least it hopefully arrives) when you realize just how short-sighted your thinking was. If you are lucky, you get a chance to take back a promise without technically lying. Or you realize you lost more than you gained when those words 'never again' passed your lips. This isn't just some theoretical mumbo-jumbo or something I read in one of those self-reflection books. No, it's just one of those things you sometimes have to learn the hard way. 

Five years ago I began what I will call my 'second running life'. To this day, I not only regret giving up the first one, but also have misgivings about the reasons why. But that's not the story I am going to tell you. No, this one has everything to do with my current second running life. Two years into this second chance life, I ran a half-marathon. At the end of the race I promised and resolved to never run another 13.1 mile race again. I was done with running long distances. Done with doing all the long training runs in the summer heat and humidity. I convinced myself I had neither the physical nor mental endurance nor the desire to make all the necessary sacrifices. And then last spring, maybe in a moment of deliriousness, I decided to take it all back and train for another half-marathon. Of course, I wasn't going to run in just any race. Nope. I would run that same hilly course again. In the weeks leading up to the race, I was running the fastest (relatively speaking) and strongest I had in years. So I set a time goal for myself (because that's what I do, set goals). In the days leading up to the race, I was weather obsessed. I may have checked the weather at least fifty times a day. As if just by checking it, it would change. The early in the week rain and thunderstorms were still forecasted an hour before the race start. Fortunately the wasn't a thunderstorm, but unfortunately it didn't rain enough. Because the rain would have been a welcome relief from the Southeast Asia-like oppressive heat and humidity. Sauna-style weather is my nemesis. And I let it get to me. Having to run through a gaggle of geese and navigate around parts of the path flooded by the river didn't even phase me. While I finished the race slightly faster than the one ran three years back, I didn't meet the goal I had set for myself. It took me a little more than twenty-four hours before I could put the whole race experience in perspective and stop beating myself up. When I finally gave myself some credit for having both the strength and courage to see the error in my thinking from three years back, I also allowed myself to feel a little bid of pride for having the perseverance needed to get through a 13.1 mile run. At the moment, I don't know what race distances are in my future. I only know that I will run for as many years as this aging body of mine will let me. More importantly, there was a bigger lesson learned. I am not going to give up something that adds value to my life, even if it's physically and emotionally hard sometimes. Because the good definitely outweighs any temporary not so good.

Other than a diet soda, I was craving chocolate after the race. Two things I had deprived myself of in the week leading up to it. When I finally got home I inhaled two candy bars. Not the best post-race eating choices, but I thought 'what the heck'. My insatiable craving for chocolate continued for another forty-eight hours. Although I showed considerable restraint. Until I made these irresistible Milk Chocolate Oreo Truffles, that is. 

There must be hundreds of recipes for Oreo Truffles. Some are made with only Oreos, cream cheese and chocolate. Some have flavored extracts and/or salt added. Some are finished with crushed Oreos, sprinkles, or more chocolate. Some are dipped in milk chocolate, while others are dipped in either dark or white chocolate or a combination of all three. There are even ranges in the amounts of cookies and cream cheese used to make them. In other words, there are an almost endless number of variations to Oreo Truffles. I am simply going to call my version Milk Chocolate Oreo Truffles. And if I might be so bold, I am going to tell you this is THE ONE you want to make. 

If you are an Oreo lover, you definitely want these Milk Chocolate Oreo Truffles in your life. 

To make these truffles you will need 44-46 regular sized Oreos, eight ounces of cream cheese (slightly softened), a half teaspoon of vanilla, a quarter teaspoon of kosher salt, and a pound of milk chocolate. Using a good quality milk chocolate, one that can be used for melting will create the most beautiful as well as most melt in your mouth delicious truffles. Bags of chocolate chips, candy melting wafers, or almond bark, no matter if you add coconut oil to it or not, will not yield the same results. Trust me, they won't. 

The Oreos are pulsed in a food processor until they turn into fine crumbs.  After using a hand held mixer to beat the cream cheese, vanilla, and salt to creamy consistency, the cookie crumbs are mixed in using a spatula. If you think your mixture is too wet, ground up a couple more Oreos. You want the mixture to have a scoopable into balls, hold their shape consistency.

I love using an ice cream scoop when working with cookie dough and making these truffles. They help to create uniform balls and aren't as messy. Once the balls are formed with the ice cream scoop, you can roll them in your hand until they are smooth and round. But you don't have to. Personally, I wanted these Milk Chocolate Oreo Truffles to have a slightly homemade look to them. If I wanted a candy store finished look, I would have rolled them. 

The truffles need to chill in the refrigerator for at least an hour. However, I would recommend chilling them for at least ninety minutes (or longer if you want). The firmer the balls are, the least likely they will be to fall apart when dipped in the warm melted chocolate.

After the Oreo truffles are dipped in the melted chocolate, use a pastry bag to create various finishing touch designs. Nothing fancy, just some fun lines, swirls, squiggles, and criss-crosses. Or instead of finishing them with more melted milk chocolate, you could also use melted white and/or dark chocolate for a more dramatic look. The truffles can all be the same look or they can all be different. Whatever makes your heart happy!

This recipe makes somewhere between 34 and 37 one inch truffles. I think someone may have tasted some of the Oreo mixture, so that's why there is such a range here. These are a little on the rich side, so the smaller one-inch sized truffle is just about perfect.

If it's not a hot or humid day, I prefer to let my dipped truffles set up naturally versus putting them in the refrigerator. However, once set, the truffles should be chilled until ready to serve. Note: Take out of the refrigerator at least 30-60 minutes before serving for the creamiest textured eating experience.

The Milk Chocolate Oreo Truffles are a cross between a cookie and a candy but have an almost dense, creamy cake-like texture to them. In other words, they are the most perfect little bites to quench almost every craving for chocolate you might have! So if you are looking to satisfy a craving for chocolate or want to experience a moment of pure bliss, indulge yourself and eat one or possibly two of these amazing truffles. 

Recipe
Milk Chocolate Oreo Truffles
Makes 34-37 one-inch truffles

Ingredients
44-46 Oreos (See Notes)
8 ounces cream cheese, slightly softened
1/2 teaspoon vanilla
1/4 teaspoon kosher salt
16 ounces good quality milk chocolate (See Notes)

Directions
1. In the bowl of a food processor, pulse the Oreos until they have a fine crumb consistency.
2. In a medium sized bowl, beat the cream cheese, vanilla, and salt until light and creamy.
3. Add the Oreo crumbs to the cream cheese mixture. Using a spatula, mix thoroughly to blend. 
4. Using a small ice cream scoop, make the truffle balls. Place on a baking sheet lined with parchment paper. Note: You can roll the scooped balls in your hand until smooth if you want a 'candy store' look. 
5. Place the pan of truffle balls in the refrigerator for at least 90 minutes.
6. Melt the chocolate using the microwave or double boiler method.
7. Dip the chilled truffle balls into the melted chocolate. Drizzle with additional chocolate using a pastry bag or top with crushed Oreos or sprinkles.
8. Allow the chocolate to set completely on the truffles before returning them to the refrigerator.
9. Remove the truffles from the refrigerator 30 to 60 minutes before serving. 
10. Store any leftovers in the refrigerator.

Notes: (1) The Family size package of regular sized Oreos (1 lb. 3 oz or 541 g) is what I used to make these truffles. You may end up with 4 to 6 extra Oreos. If you want a crushed Oreo finish to the top of your truffles, use the unused Oreos. (2) I buy my chocolate from a local candy store. There are many good quality chocolate options available at some specialty stores, Whole Foods, and on Amazon.

Pear and Honeyed Goat Cheese Galette

I'm ba-a-ack! I wish I could tell you I was on some exciting travel adventure over the last several weeks or that I had won the lottery and was deciding what I would do with the rest of my life. But I can't tell you either of those things. I did however, find a couple of 'lucky' pennies. And as for travel, well those plans are still up in the air at the moment. Between missing the east coast, the mountains out west, as well as longing to see new places with interesting landscapes, it feels like forever since I was spending my days outdoors taking endless photos of the all the beauty nature has to offer. I am not certain how long this temporary 'where to travel' decision making paralysis will last. At the moment all of my energies are focused on the 13.1 mile half-marathon I am running this weekend. And believe me when I say all of my energies. Will fill you all in on all of the exciting details of the race sometime next week. Just say a prayer I won't be running in the forecasted rain the entire time. Dripping wet isn't my best look.

We are less than a week away from the official meteorological start to autumn. Yippee! The season of less humid weather, cooler nights, brilliant red, orange, and yellow landscapes, my favorite holiday (Thanksgiving), the World Series, caramel making days, and an abundance of apples and pears at the Farmer's markets. As much as I love fruit crisps and tarts, I equally love galettes. From their slightly rustic in appearance look, to their almost effortlessness, to their deliciousness, crisps, tarts, and galettes definitely make the most of the fruits of the season. And for me, they are much easier to make than a pie.

The minute I saw the recipe for this Pear and Honeyed Goat Cheese Galette in the fall issue of Bake From Scratch, I couldn't wait to make it. I was especially intrigued by the use of goat cheese in both the crust and in the filling. For those of you who winced at reading the words 'goat cheese' used as in ingredient in a dessert, I would only ask you reserve judgment until you have tasted this delightful flavorful galette. If I didn't tell you there was (a mild) goat cheese in it, your palate might never be able to guess correctly. you would definitely detect something, but goat cheese wouldn't be on your list of guesses. You would, on the other hand, wonder what made every element of this dessert so insanely scrumptious.

I happen to love goat cheese. Only I had never used it in a crust before. Next to a shortbread crust, it may be my newest favorite. Using a high quality European butter along with the goat cheese created one of the best pre-baked and baked textured crusts I have ever made. Scouts honor! Once the dough came together in the food processor, I felt as if I could have immediately rolled it out. Instead I formed the dough into a disk, wrapped it in plastic wrap, and chilled it the refrigerator for thirty minutes. Whether it was the dough's ingredients or the chilling time or both this dough rolled out beautifully. Notes: The recipe called for 2 cups or 250 grams of all-purpose flour. Because I generally use a 130 grams to 1 cup of flour ratio, I followed that rule when making the dough.

There are essentially three components to this Pear and Honeyed Goat Cheese Galette. The dough, the pears, and the honeyed goat cheese filling. The filling is made with a good quality honey, goat cheese, brown sugar, kosher salt, and some freshly grated nutmeg. Mixed together using a hand mixer, the filling has the most luscious, creamy texture. I could have easily just eaten it out of the bowl. Note: It wasn't called for, but I added a generous pinch of kosher salt to the filling as I think salt helps to elevate the flavors of all of the ingredients.

So let's talk about the pears for a moment. Pears fall into two general categories: those that hold their shape and those that fall apart. For this galette you want a pear with the ability to hold its' shape. Bosc pears are known for having a wonderful sweet-delicate flavor as well as being able to hold its' shape during the baking process. Anjou pears have a milder flavor, but also hold up well in baking. Regardless of which pear you use (I used Bosc), choose ones that aren't too ripe and still have some firmness to them. However, don't choose a really hard pear as it will not break down enough during the baking process.

After the pears are cut in half lengthwise (or vertically), use a melon baller or spoon to cut out the core (and seeds). Place the scooped out pear halves face down on a cutting board, then cut into thin, as even as possible slices. This will enable you fan the slices of the pear out when you arrange them on top of the filling. Note: The recipe called for 3 medium sized Bosc Pears. My pears were slightly smaller than medium so I ended up using 3 1/2 pears. In other words, buy four pears. If you have any leftover, you have a great fruit snack.

I had enough extra dough to cut out some leaves using one of my antique cookie cutters. The Pear and Honeyed Goat Cheese Galette could be just as beautiful without adding any autumnal dough decorations to it. There is beauty in both a rustic as well as refined rustic look to this galette. An egg wash (I like using whipping cream instead of water) and sprinkling of sanding (instead of granulated) sugar are the finishing touches before the galette goes into a preheated 425 degree (F) oven. Baking time ranges from 25 to 35 minutes (my baking time was closer to 35 minutes).

After the galette rests on the baking sheet for ten minutes, it's ready to serve. You can drizzle some additional honey over the top and/or top with some springs of thyme or rosemary before serving if you wish. If you add these extra garnishes, add them to the individually cut slices.

Served warm or at room temperature, this Pear and Honeyed Goat Cheese Galette makes for a perfect ending to any fall dinner, as slowly savored afternoon dessert, or even for breakfast. This buttery, sweet, and slightly tangy galette is destined to be one of your favorite ways to celebrate the arrival of autumn.

Recipe
Pear and Honeyed Goat Cheese Galette (very slight changes to the Pear and Honeyed Goat Cheese Galette in the fall issue of Bake From Scratch)
Serves 8

Ingredients
Dough
2 cups (260 grams) all-purpose flour
1 teaspoon kosher salt
3/4 cup (170 grams) cold unsalted butter, cubed (recommend a high quality European butter)
4 ounces (115 grams) cold goat cheese
1 Tablespoon apple cider vinegar
1 -2 Tablespoons ice cold water

Filling
3-4 slightly firm medium sized Bosc (or Anjou) Pears
6 ounces (175 grams) goat cheese
3 Tablespoons (63 grams) wildflower honey (see notes)
1 1/2 Tablespoons (21 grams) firmly packed light brown sugar
1/4 teaspoon freshly ground or ground nutmeg

Egg Wash and Sugar Finish
1 large egg
1 Tablespoon whipping cream (or milk or water)
1-2 Tablespoons sanding sugar (or granulated sugar)

Directions
Dough
1. In the bowl of a large food processor add in the flour and salt. Pulse until combined.
2. Add in the cubes of cold butter and cold goat cheese. Pulse until mixture is crumbly in texture.
3. Add the apple cider vinegar. Pulse until combined.
4. Add in the ice cold water one tablespoon at a time until dough comes together in a ball. Note: I used 1 1/2 Tablespoons of water.
5. Turn out the dough onto a lightly floured surface.  Shape into a flat disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. Note: If dough is made several hours ahead of rolling out, may need to remove from the refrigerator for 15-20 minutes before rolling out.

Filling:
1. In a medium sized bowl, add in goat cheese, honey, brown sugar, kosher salt, and nutmeg. Using a hand mixer, beat until mixture is light and fluffy.
2. Cut pears in half. Scoop out the core/seeds of each half using a melon baller or spoon. Place pears cut side down on a cutting board and cut into thin, even as possible slices. 

Assembly
1. Preheat oven to 425 degrees (F). Line baking sheet with parchment paper.
2. In a small bowl, whisk together the egg and whipping cream. Set aside.
3. On a lightly floured surface, roll out dough to 14 inch circle, approximately 1/4 inch thick.
4. Transfer the rolled out dough to baking sheet. 
5. Spread the honeyed goat cheese mixture onto the dough leaving a 2 inch border.
6. Fan pear halves on top of the honeyed goat cheese mixture, overlapping slightly.
7. Fold edges of the dough over the pears.
8. Brush the dough with the egg wash. Sprinkle with the sanding sugar.
9. Bake for 25-35 minutes or until crust is golden and bottom is browned. Let galette rest on baking pan for 10 minutes.
10. Drizzle slices of the galette with honey (optional) or top with springs of rosemary and/or thyme (optional).
11. Serve galette warm or at room temperature.

Notes: (1) I used Kerrygold unsalted butter in the dough. (2) I used a wildflower honey from Savannah Bee Company. Use a floral or clover honey. (3) If honey goat cheese mixture is made ahead, cover and keep chilled in the refrigerator until ready to use.

Tomato Basil Soup w/ Grilled Cheese Fingers

The mere mention of comfort food usually evokes some deeply held nostalgic memories from our childhood or maybe even from emotional periods in our lives. These soul soothing foods may be different for each of us, however, there are some classic ones many of us seem to have in common. Although the reasons explaining our strong attachments to these beloved comfort foods varies amongst us. Yet, more often than not, from the first bite to the last bite we all experience the same sense of an 'everything feels right with the world' euphoria. In other words, comfort food bring us moments of solace and indescribable joy. The stronger the emotional connection, the more satisfying and fulfilling the food. For many of us, a bowl of creamy tomato soup and a grilled cheese sandwich has the power to turn a not so good day into a good day or a good day into a great day. 

With no disrespect to the throngs of you who are chicken soup for the soul aficionados, it's all about tomato soup for the soul for me. Almost any tomato soup works, but this Tomato Basil Soup seems to have an illusive magical elixir. Maybe it's the fire-roasted tomatoes or the garlic and shallots or the fire-roasted tomatoes or the addition of whipping cream. Or maybe it's not one of these things, but all of them.

Comfort food can be ones having a long slow cooking time. Like a bolognese. Or they can be made in less than thirty minutes. And some days, having our favorite comfort food sooner rather than later is a good thing. 

If you are going to indulge yourself in a bowl of homemade Tomato Basil Soup, how can you not pair it with a grilled cheese sandwich. Or better yet, grilled cheese fingers that can be dipped in the soup, soaking in all of the soup's deliciousness.

So let's talk about how incredibly simple, easy, and quick making the Tomato Basil Soup and Grilled Cheese Fingers really is. The road to experiencing comfort joy here has no obstacles or speed bumps.

After sautéing some minced garlic and shallots in a medium to large sized dutch oven, you add four cans of diced fire-roasted tomatoes, two cups of (store bought or homemade) chicken broth, kosher salt, and black pepper. After that comes to a low boil over medium heat, you add in some whipping cream. Process in a food processor (or use a handheld immersion blender if you have one), leaving the mixture a tiny bit of texture, and then add in eight to ten leaves of fresh basil. And that's all there is to it!

There are grilled cheese sandwiches and then there are grilled cheese sandwiches. Whatever cheese or cheeses you are attached to in your sandwiches, I would encourage you to give the Havarti and White Cheddar combination a try. And instead of using butter on the outside and inside of your white sandwich bread use mayonnaise on your bread. Yes, mayonnaise! Thin slices of cheese sandwiched between bread slathered in mayonnaise and grilled on a hot cast iron pan takes your grilled sandwiches (or in this case fingers) from ordinary to extraordinary. You can cut your grilled cheese sandwiches into halves, on the diagonal, or in squares, but cutting them into fingers makes them perfect for dipping. If you are not into dipping your grilled cheese into your soup, these fingers are irresistibly 'eating with your fingers' cute. Note: Having made these grilled cheese fingers using the havarti and white cheddar combination and havarti only, I am now officially a havarti only grilled cheese lover. In the event that neither of cheeses speak to you, use whatever your comfort cheese might be (yes, even American). However, use mayonnaise instead of butter. Seriously, only mayo.

Depending on what source you read, the word 'comfort food' didn't get an entry into the dictionary until 1977 when both the Oxford English Dictionary and Merriam-Webster's Collegiate Dictionary added it. Defined as "food that comforts or affords solace" and "food prepared in a traditional style having a usually nostalgic or sentimental appeal', the word may have been formally sanctioned in the twenty-first century, but more than likely the concept of indulging our need or desire for comfort food may have existed for centuries. So whether it's a period of uncertainty, a temporary personal crisis, a stressful event, or simply the need to have day filled joy, almost nothing satisfies us more than our most beloved comfort foods. 

For those of you who are Tomato Basil Soup w/ Grilled Cheese Fingers comfort food kindred spirits, today is your lucky day. After a quick trip to the grocery store, you are only thirty minutes away from getting to your happy place. As an added bonus, the recipes for this scrumptious, textured soup and right amount of ooey-gooey goodness grilled cheese may be your most flavorful, gratifying, and pleasurable ones. So if by chance life has thrown you a curve or you just want to take a trip down memory lane, go ahead, indulge yourself. You deserve it!

Recipe
Tomato Basil Soup w/ Grilled Cheese Fingers
Serves 6-8

Ingredients
Soup
1 Tablespoon extra-virgin olive oil
3-4 garlic cloves, minced
1 large shallot, minced
2 cans (14.5 ounce size) Diced Fire Roasted Tomatoes with Garlic
2 cans (14.5 ounce size) Diced Fire Roasted Tomatoes 
2 cups Chicken Broth (store bought or homemade)
1 teaspoon kosher salt (or more to taste)
1/2 teaspoon black pepper
1 cup heavy whipping cream
8-10 basil leaves, plus more for serving

Grilled Cheese Fingers
1/2 cup good quality mayonnaise (like Hellman's or Duke's)
8 thin slices of dense white bread
8 thin slices Havarti Cheese (or use only Havarti instead of Havarti and White Cheddar - if you do, you will need 8 slices of Havarti only or two slices per sandwich)
4 thin slices White Cheddar Cheese

Directions
Soup
1. In a large Dutch oven, heat the olive oil over medium heat. When hot, add the garlic and shallot and sauté until they begin to soften and are slightly translucent (approximately 4-5 minutes).
2. Add in the tomatoes and chicken broth. Over medium heat bring the mixture to a gentle boil.
3. Whisk in kosher salt, black pepper, and cream until the mixture looks homogenous. Remove from heat.
4. Transfer mixture to a food processor, processing until semi-smooth (you want some pieces of the tomato to remain). Alternately use an immersion blender to puree the soup.
5. Return the soup to the pan, add in the 8-10 basil leaves, and reheat over low heat to simmer. While the soup is simmering, make the grilled cheese fingers.

Grilled Cheese Fingers
1. Spread a sheet of waxed paper over a cutting board.
2. Thinly spread mayonnaise on both sides of each bread slice. Yes, both sides.
3. Layer the cheese as follows on a slice of the bread: Havarti, White Cheddar, Havarti.
4. Top the cheese with another slice of the bread to create a sandwich.
5. Heat a large cast iron pan over medium-high heat. Place the sandwiches on the hot pan, pressing down very lightly to ensure the bottom turns golden brown. After 3-4 minutes (when the bottom is beautifully browned), flip the sandwiches and grill until the bottom turns golden brown (approximately 3-4 minutes). Again pressing down slightly to help melt the cheese. 
6. Remove grilled cheese sandwiches and cut into thirds to create fingers.
7. Ladle the soup into bowls, top with some additional basil leaves and a drizzle of extra-virgin olive oil. Serve with the Grilled Cheese Fingers.

Notes: (1) If for some reason you can't find Diced Fire Roasted Tomatoes with Garlic, use Diced Fire Roasted Tomatoes without Garlic and increase the amount of garlic by one clove (or two if you like more than a subtle taste of garlic in your tomato basil soup.  (2) For the best grilled cheese sandwich, use a good quality thin sliced, slightly dense white bread. While there are many commercial brands of white breads having these characteristics, the bakery section of your grocery store is another place to look.