Grilled Cheddar & Mango Chutney Sandwich

It is my understanding that every food blogger must at some point commit a post to a cheese sandwich. This is one of my favourites.

Okay, okay, it's not really grilled, it's panfried in a skillet. We called these "toasted cheese sandwiches" when I was a kid. You could absolutely grill it, though.

In my mind, I invented this recipe, a natural outgrowth of my favourite childhood cheddar-and-pickle relish (non-grilled) sandwiches, but honestly I was not at all surprised to discover that plenty of other people had already invented it. It's a winning combination and, if not original, utterly delicious and well deserving of widespread enjoyment.

You make it exactly as you think you do:

Grilled Cheddar & Mango Chutney Sandwich

2 slices sandwich-type bread
Sufficient aged cheddar cheese to cover at least one of the bread slices
Sufficient mango chutney (I prefer the spicy version) to cover (thinly) one of the bread slices
butter

You may wish to finely chop any extra-large pieces of mango in your chutney, for ease of eating.

Assemble the sandwich exactly how you'd expect by spreading one of the slices of bread with chutney, covering the chutney with cheese, covering the cheese with the other slice of bread. Butter the outside slices of bread, and fry the sandwich over medium-high heat until golden, then (carefully) flip and repeat.

Serve with soup. Again from my childhood, a Simple Tomato Soup (recipe in the comments below) is a clear winner. But might I also suggest a Mulligatawny, or Brown Lentil & Tomato Soup?

Züricher Geschnetzeltes (Zürich-style Meat Strips in Mushroom Cream Sauce)

Geschnetzeltes is a wonderfully complicated word to say, especially if you're trying to say it with a Swiss-German accent ("Züri-Gschnätzlets") for the first time. Essentially, it means thinly sliced meat, and would probably be classed as a "stir fry" cut in North America. Supermarkets carry them both seasoned (for Gyros or Kebab) or unseasoned. The unseasoned ones are likely destined to become Züricher (aka "Zürcher" or "Züri") Geschnetzeltes. But what you really need to know about this dish is that it's delicious, and pretty easy to make.

The most traditional Swiss version uses veal, but Germany seems to more often use pork, so that's what I'm making here. I've seen chicken and turkey versions, too, but in these parts, unless the meat is otherwise specified, there's a pretty good chance it'll be pork.

Züricher Geschnetzeltes are usually served with Rösti (in Switzerland) or Spätzle (Germany), but can also be served with potatoes, noodles, or rice. You can see from the photo that we went with Rötkohl as a vegetable side dish.

Züricher Geschnetzeltes

Serves 4
Total Prep & Cooking Time: 30 minutes

500 grams Geschnetzeltes (your choice of meat, thinly sliced)
1-2 tablespoons all-purpose flour
1 small onion, finely chopped
200 grams fresh mushrooms, chopped
1/2 tablespoon paprika (sweet)
2 tablespoons vegetable oil
1/3 cup white wine (dry)
2/3 cup cream
1/2 teaspoon cornstarch, dissolved in 1 tablespoon cold water
Kosher salt
Lemon Zest (fresh - about half a lemon's worth)
Parsley, freshly chopped for garnish (optional)

Toss the meat strips in the flour with a good pinch of salt, and shake off (discard) any excess flour. Finely dice or mince the onion. Slice the mushrooms into bite-sized pieces.

Heat 1 tablespoon of oil in a large skillet. Quickly sear the meat strips over high heat, stirring or turning as needed to brown both sides, but not cooking all the way through. Remove the meat to a plate.

Add the other tablespoon oil to the emptied skillet, and add the minced onion and the mushrooms. Fry until golden, and then add the paprika. Stir through, and then add the white wine and let it boil until almost dry. Pour in the cream. Lower the heat and simmer until the sauce is creamy. Combine the cornstarch and cold water and stir until smooth. Add to the sauce and stir through until the sauce is thickened slightly.

Return the meat and its juices to the skillet and cook for two or three minutes until heated through and tender. Taste the sauce, and season with salt and pepper as desired. Grate fresh lemon zest over the pan, reserving a little to top each plated serving. Garnish with parsley if you wish.

Serve over rösti, spätzle, rice, boiled potatoes, or wide egg noodles.

Cornmeal Dumplings

Chili and cornbread is a really classic combination. Cornbread, of course, can take many different shapes and forms, not to mention bonus flavours and the eternal debate between sweet/not-sweet that rages through the Americas. My favourite, growing up, was Southern Spoon Bread, a cornbread leavened with beaten egg whites into a lusciously light accompaniment to almost any meal. But I like all kinds of breads made from corn.

Stew Dumplings are the fastest form of bread that I know. They're quicker to whip up than cornbread, biscuits, or scones. The dough requires no resting period like tortillas or arepas, and because they cook on the stovetop, right on top of whatever savoury concoction you're already simmering, they take very little time to cook. No oven pre-heating, no extra pan(s) to grease. I like Stew Dumplings for beef or chicken stew, but chili feels like it needs a little extra something. So, after looking at my cornbread recipe, I decided to simply swap out some of the all-purpose flour with yellow cornmeal in my classic Stew Dumplings recipe. It worked wonderfully, and the next time I do this I may also add some chile flakes, to make them prettier.

While I used these on top of a simple ground beef and bean chili, I think you could also use them on a chicken stew with great success, especially a green chile chicken stew.

Cornmeal Dumplings

Makes 8 dumplings
(serves 4)
Total Prep & Cooking Time: 20 minutes

2/3 cup all-purpose flour
1/3 cup yellow cornmeal (not superfine)
2 teaspoons baking powder
Pinch chile flakes (optional)
1/2 teaspoon kosher salt
1-2 tablespoons chicken fat or canola oil
1/2 cup 1% milk

In a medium mixing bowl, use a fork to stir together the flour, cornmeal, baking powder, and salt. Add the chicken fat (or canola oil), and stir it through – it will give the flour a lumpy appearance, which is fine – keep stirring until the lumps are very small. Add the chile flakes, if using, and stir through.

Make a well in the middle of the flour mixture, and pour the milk in all at once. Stir (with a fork) very rapidly and thoroughly, until all of the dry flour is brought into a stiff, sticky, batter. Use a tablespoon to drop eight (8) dollops of batter evenly over the surface of a bubbling, hot stew. Make sure there is sufficient liquid in the stew – the dumplings should just have their “feet” wet, but mostly be sitting on top of solid lumps. If there is too much liquid, the dumplings will sink a bit. They'll still taste good, but will expand downward instead of upward, and be a bit denser and wetter.

Cover the pot tightly, set the burner temperature to low (so the chilli doesn’t burn) and let the dumplings cook for 15 minutes – no peeking! Do not lift the lid until the dumplings are cooked, or they will become dense and soggy. Serve two dumplings per person.

If you're one of those really organized pantry people, you might want to jar-or-bag up premixed dry ingredients, since you only then need to add a dollop of fat and the milk (you could also use milk powder in a mix, for truly hardcore, and just add water and oil).

For classic Stew Dumplings, replace the cornmeal with more all-purpose flour, and add 1/4 cup chopped fresh parsley.

Breakfast at Home: Rösti (Swiss and German Hashbrowns)

Rösti are essentially a Swiss version of hashbrowns, specific to the German-speaking part of Switzerland, and differentiated geographically by an imaginary border called the Röstigraben ("rösti ditch") from its French-speaking and Italian-speaking neighbours.

Rheinisch Germany seems to enjoy rösti most often at lunchtime. These are often called Tellerrösti ("plate rösti") and are almost the size of the plate that they arrive on. To make it a complete meal, the rösti usually has various toppings: ham, mushrooms, and/or cheese are popular choices. Where cheese is added, they're usually popped under the broiler for a few minutes to melt it into bubbly goodness.

If rösti seem a bit similar to latkes or other potato pancakes (especially the smaller ones, or ones that are made with a ragged edge), indeed they are. However, there are some telling differences. The primary discrepancy is that latkes normally call for egg, and often flour as a binder, making it more of a fritter, whereas rösti rely solely on the starch in the potato to hold them together. Here in Germany there is something of an analogue for that, too, which is the deep-fried Reibekuchen (also called Kartoffelpuffer). These potato and onion fritters served with smooth applesauce or ketchup, are popular local festival fare. Not quite a latke, not quite a pakora.

There appears to be much disagreement about the perfect rösti recipe: what kind of potato to use, floury or starchy? Start with raw, par-boiled, or fully cooked potatoes? Should you add onion? Can you add tiny cubes of ham? Do you fry it it butter or oil or pork fat or duck fat? Should you leave the edges natural (ie: ragged) or should you pat them into place, or use a swirling motion with the pan to round the edges out naturally? Pan fry, or shallow fry?

The good news is that the lack of a definitive recipe means that you can lean toward your own preferences, without feeling like you're doing it wrong. And if anyone tells you otherwise, they can make their own rösti.

That being said, I like to use cold, fully cooked potatoes for my rösti, for three reasons: 1) I don't have to squeeze liquid out of the raw potato shreds; 2) the potato shreds are easier to compress into a cohesive mass; and 3) the cooking time is shorter. I just make sure to boil a few extra potatoes the night before.

Rösti

Makes 1 (6-inch rösti)
Total Prep & Cooking time: 15 minutes

1 medium* potato, such as Yukon Gold, cooked and cooled completely (overnight in the fridge is great)
large pinch kosher salt
1 - 2 tablespoons grated onion (optional)
1/2 - 1 tablespoon butter (duck fat is also nice, if you have it)

The potato can have the peel on or off, it's entirely up to you.

In an 8" skillet, melt the butter over medium-high heat. Meanwhile, dry your potato well with paper towel, and grate it on a medium-large-holed grater onto a cutting board. If you are adding onions, grate them separately.

When the butter is hot, add the potato strands all at once into the pan, and spread them about loosely and evenly. Sprinkle with salt, and add any onions (you can also use finely sliced green onion here).

Using a spatula, pat the potato mass into a nice, rounded shape, pressing down from time to time to ensure good contact with the bottom. Do not "stir" the potatoes. You want the ones touching the bottom of the pan to crisp up and get beautifully golden, and that takes a little time. If you have a lot of potato, it will be a thicker cake, and may take a little longer.

Continue to press the potato cake from time to time, both around the edges and across the top, to compact the potatoes into a cohesive cake. Use firm, but gentle pressure - you don't want to mash the potato strands, but you do want them to hold together. Check the temperature and make sure that the potatoes are sizzling, but not burning. Reduce the heat, if necessary.

When the bottom has developed a golden brown and delicious crust (this takes about 5 to 7 minutes, I find), you are ready to flip it over. Use the widest turning spatula that you have and move fast, if you're confident. If you're not confident, or if despite your best efforts, the potato isn't holding together as nicely as you would like, slide the rösti out of the skillet onto a plate. Cover the rösti with an inverted plate, and flip it over so the crisp bottom side is now on top. Slide the rösti back into the skillet with the crisp side up, and continue to cook for about another five minutes. The thicker the rösti, the longer it takes to cook through, especially if you're adding raw ingredients into the mix.

Slide the rösti onto your plate and you're ready to go - add a layer of ham and cheese and give it a quick broil, or top it with poached eggs and hollandaise for a fantastic breakfast.

You can make your rösti quite large, with multiple potatoes, in which case the inverted-plate method of flipping it over is pretty much essential. The finished rösti can then be sliced into wedges or quarters, as you like. For a thick rösti, you might consider finishing it in the oven, especially if you have eggs to poach or hollandaise to stir.

I realize that none of the above tells you how to pronounce "rösti", and the pronunciation itself is somewhat regional. The tricky bits are the ö which is pronounced somewhere between the "o" in 'dog' and the "oo" in 'good'. The s is pronounced "sh". So... rushti is not that far off, while still not being all that close. I'm sorry.



*How big is a "medium" potato? I use one about the size of my fist, but your mileage (and your fist) may vary. That's about 200 grams raw weight.

Roasted Vegetable Salad with Yoghurt & Lime Dressing

Composed salads like this one are dead easy to figure out without a recipe, so consider the ingredients I've chosen as a mere guideline for your own favourite roasted vegetables and flavours. I like to season one or two of the roasted vegetables each a little differently, to add depth and warmth to the flavours. As a bonus, if you make a big batch they make a wonderful side dish for dinner the night before, which means you get to be virtuous by using up leftovers to make this tasty salad.

I've chosen cheese, nuts, and (optional) egg to boost the protein and give staying power to this salad, but you could definitely omit the egg, sub out the cheese, and go vegan with chickpeas, or maybe marinated tofu. The egg in the ingredient list is purely optional and is not shown here, but was included in the version of this salad that my husband took to work. He also topped everything with a squirt of Sriracha sauce, so there you go.

Beyond the selection of vegetables and accompaniments, the dressing is what brings this sort of salad together. In Germany, yoghurt-based dressings are very popular, so I've been experimenting with them more than usual. This one is Yoghurt & Lime dressing, and we liked it so much that it's sure to appear again very soon. For vegans, I'd switch the dressing for something sesame or tahini based.

Always In The Kitchen Roasted Vegetable Salad

Base:
Romaine Lettuce, raw, coarsely chopped

Vegetable Rows:
Purple Cabbage (raw, thinly sliced)
Roasted Butternut Squash (seasoned with cayenne)
Roasted cauliflower (seasoned with cumin or curry powder)
Roasted Beets, diced

Accompaniments:
Feta
Walnut halves, toasted
hard boiled egg, sliced (optional, not shown)

To roast the squash and cauliflower, I cut them into bite-sized pieces, toss with a mixture of a little water, a little olive oil, some kosher salt, and the seasoning of choice. Toss thoroughly, then tip out into a roasting pan in a single layer (include a tablespoon or two of the oil/water liquid), and roasted at about 425 F for 20 to 30 minutes, as needed. I prefer not to mix the vegetables before roasting, but your mileage may vary. For the beets, I top-and-tail them, quarter them, and wrap them, skins on, in a package made of aluminum foil with a pinch of salt and a teaspoon of olive oil. I roast them for about an hour, or until easily pierced with a fork. Remove them from the foil (carefully! That steam is hot!) and the skins should rub right off with a paper towel (or clean j-cloth). Then simply dice them to the size you want. You can also use Orange Flower Glazed Beets instead, if you're lucky enough to have some leftover.

Yoghurt & Lime Dressing

Makes 3 servings

150 grams plain yoghurt
1 large clove garlic, pressed/minced
⅛ teaspoon kosher salt
⅛ teaspoon white pepper
zest of one lime

Combine in a small bowl and beat with a fork until well integrated. Taste, and adjust for salt and garlic, as desired.

Place the lettuce in a bowl, and arrange the roasted vegetables, raw cabbage, and whichever accompaniments you choose in rows over the lettuce. Drizzle generously with dressing. Eat as is, or toss first, if you want the dressing more evenly distributed.

Add a drizzle of Sriracha, if that sounds good to you.

Cheese Scones

Breads are very satisfying things to make, whether slow-rising yeasted types, batter-style quick breads, or the near instant gratification of the biscuit/scone family. They're a great base for (or addition to) breakfast, the savoury ones pair wonderfully with soups or stews, and any of them can be made into a sandwich or snack with little to no effort. They are infinitely customizable in either sweet or savoury directions.

Coffee shops throughout North America all seem to offer at least one variety, but unless you luck into a place that makes its own (or it happens to be delivery day) you're likely to get something that tastes more of dry flour than whatever the signature ingredient is.

These are tender and not at all dry, and even hold up pretty well at room temperature for a few days, if you can hold out that long.

If you think they look suspiciously like my biscuits - you'd be right. The biggest change is substituting some of the milk for a beaten egg, which is also used to glaze the finished scone. The principals and the principles are otherwise pretty much the same.

Cheese Scones

Makes 8 large, or 16 small

2 cups all purpose flour
4 teaspoons baking powder
1/4 teaspoon Kosher salt
1/2 teaspoon cream of tartar
1 teaspoon sugar
1/3 cup butter
1 large egg, beaten
about 1/2 cup milk
1 1/2 - 2 cups grated tasty cheese (I used sharp cheddar and gouda)

Preheat the oven to 450°F.

In a medium mixing bowl, combine the dry ingredients. Add the grated cheese, or any other additional flavourings (for example, a pinch of cayenne might be nice) at this time. Using a pastry-blender or a fork, or two knives, cut in the butter until the mixture is crumbly and the little lumps of butter are about corn-kernel sized or smaller. 

In a small bowl, beat the egg. Reserving 1 tablespoon of the beaten egg in the bowl to use as a glaze later, pour the rest into a liquid-measuring cup. Add just enough milk until you reach the 2/3 cup marker.

Create a well in the middle of the flour mixture and pour the milk/egg in all at once.  Hold the bowl steady and, using a fork, stir rapidly but briefly until the dough comes together in a ragged mass.  Quickly dump it out onto a clean counter, and knead very lightly and briefly until the flour is incorporated.  You may need to add a little extra flour, but probably not.  Go cautiously —— too much flour makes the dough tough. It's okay if they're a little sticky. Use a bench knife or dough scraper to lift the dough off the counter as needed.

Pat out the dough into a thick square, and slice into four squares. Cut each of the squares in half diagonally for large scones, and for small scones cut each of the large scones in half again. Try to make sure that your cuts are up and down through the dough —— don't drag the knife sideways out of the dough, or it interferes with them rising later. You can use shaped cutters, of course, if it's important for them to be uniform.

Place the scones on a lightly greased (or silpat) baking sheet, ideally far enough apart that they won't become fused together as they rise. Use a pastry brush to brush the top of each piece with the reserved beaten egg. Be sure to only brush along the tops and not spill down the sides, because that will actually inhibit the scones from rising properly as they bake.

Bake for 12 - 15 minutes, or until they have gotten tall and golden.

Rotkohl, or German Red Cabbage

Germans have three names for one vegetable: Rotkraut, Blaukraut, and Rotkohl all mean red cabbage, and just to make matters even more confusing, all also mean the prepared dish of finely sliced red cabbage, simmered in a tangy vinegar-enhanced sauce. Around our little section of the Rhine, the term is almost always Rotkohl to mean the simmered side-dish.

Cabbage is very popular in Germany. Here it is fermented into sauerkraut, marinated in salads, and simmered into rotkohl as one of the most ubiquitous side dish of autumnal and winter menus. The portions are also enormous, which makes sure you get your daily dose of fibre. It is commonly served alongside Sauerbraten (pot roast), Spießbraten (roast pork), Rouladen (beef wrapped around pickles), roast goose (especially at Christmas time), or roast duck. In fact, it may be the go-to side dish for anything with the word "roast" (or equivalent) in the title.

I've published a recipe for red cabbage with apples before, a leaner, lighter version that is juicy, but doesn't exactly have the kind of gravy that you get here in Germany. You may remember seeing it show up next to leg of rabbit on my Hasenpfeffer post, or alongside Danish-ish meatballs.

There are a lot of variations - some with a combination of red wine and vegetable stock, some with water, some with duck or pork stock, and varying amounts of fat from the lean to the spectacularly rich. Some versions have tiny pork cubes in them, which seems like overkill but in Germany, any addition of pork is considered "just enough". This version is fairly close to the ones available in restaurants here, although the gravy is often thickened even further using flour* instead of cornstarch. It makes a big batch, but it also freezes very well.

Klassischer Rotkohl (Classic Red Cabbage)

Serves 4-6

750 grams fresh red cabbage
2 medium onions
2 tablespoons butter (or lard, or duck fat, or oil)
1/2 teaspoon kosher salt
dash of white pepper
3 tablespoons red currant jelly
2 bay leaves
3 juniper berries
3 clove buds
500 ml vegetable stock
1 large cooking apple (eg. Boskop)
2 teaspoons cornstarch
2 tablespoons red wine vinegar

Clean the cabbage, removing the stalk and tough outer leaves. Cut the cabbage into quarters and slice each quarter into fine strips. Peel the onions and finely dice.

Heat 1 tablespoon butter, sauté onions until translucent, add the cabbage and sauté 5 minutes more. Season with salt, pepper and red currant jelly, and stir through.

Add the Juniper berries, bay leaves and vegetable stock, and continue to cook on medium-low heat (covered), for 10 minutes. Meanwhile, peel, core and dice the apple. Add the apple to the pan and cook for a further 20 minutes.

Combine the red wine vinegar with the cornstarch, stirring until smooth, and then stir it into the cabbage mixture and bring to a boil. Once thickened, stir in the other tablespoon of butter. Taste and adjust as needed for salt, pepper, and vinegar, and serve.

*If you decide to thicken with flour instead, you will want to add it with the vegetable stock, to allow the flour sufficient time to cook out its raw taste. Simply combine two tablespoons of flour with enough of the (cold or room temperature) vegetable stock before adding it to the dish. In this case, add the red wine vinegar on its own, at the end.

Gâteau de Crêpes

Looking for something interesting to do with a batch of crêpes? This is a Gâteau de Crêpes, aka Crêpe Cake or Crêpe Stack. It can be savoury, like this ones (full of mushrooms, herbs, and mascarpone), or they can be sweet (for example, alternately layered with dark chocolate and sour cherry jam). The possibilities are almost endless.

Since I was making only two servings (albeit very filling servings), I used a total of six crêpes, but in order to get a tall and pretty tower of a gâteau, I cut them in half and made a half-moon shaped stack.

For a filling, I chose duxelles (basically, finely chopped mushrooms, onion, garlic, butter, and brandy that have been sautéed together into an almost paste consistency), and a cheese mixture of mascarpone, crushed garlic, fresh parsley, basil, and sage, a good pinch of salt and a tablespoon or two of butter, which functioned as a sort of delicious glue to keep any stray mushrooms from running amok. If I'd done a better job chopping my mushrooms, the glue factor would have been moot, but worth including from a flavour perspective in any event.

If you are making a round Gâteau de Crêpes, simply double the ingredients and leave your crêpes intact.

Gâteau de Crêpes

Serves 2

6 6-inch crêpes, each sliced in half

Duxelles
450 grams mixed mushrooms, finely minced
(I used half chanterelles, half cremini)
2 tablespoons butter
1/4 medium onion, finely minced
2 cloves crushed garlic
2 tablespoons brandy
Kosher salt

If you have a food processor, use it to pulse the mushrooms until they are finely chopped. Otherwise, you'll need a knife and a bit more patience than I have. In a medium skillet over medium heat, sauté the onion, garlic, and mushrooms in the butter. Add a pinch of salt, and continue to sauté until the mushrooms start to stick. If you have any fresh thyme, you might want to add a pinch or two. Add the brandy, and stir through. Turn the heat to low and continue to cook and stir until the brandy has evaporated, and the mass becomes a purée.

Savoury Mascarpone
125 grams mascarpone
2 cloves garlic, crushed
large pinch of salt
2 tablespoons butter
1/3 cup chopped fresh herbs (parsley, basil, sage)

Mix everything together with a fork until thoroughly integrated.

If your crêpes are cold, warm them up. They won't be spending much time in the oven at the end, and you don't want them to start out chilly.

Lightly butter (or oil) a baking sheet (or pizza pan).

On each crêpe-half, spread a small amount of the mascarpone cream and a tablespoon or so of the duxelles. Be sure to spread the fillings all the way to the edges, to keep the stack from sagging at the sides. Place the first crêpe on the greased sheet, and then stack each "filled" crêpe-half on top of the previous one, until you run out of filling and crêpes. If you like, you can top the final crêpe with some grated parmesan, but it works just fine without, as well.

Place in a 400 F oven for about 10 minutes, or until the mascarpone is bubbling slightly and the top appears crisp at the edges.

Slice into two portions with a sharp chef's knife (a serrated knife would be more difficult to slice cleanly). Cut each slice again, to serve as an appetizer. Serve right away, or at room temperature. I served this one right away, with a chopped salad to follow.

Here it is once more, just before it went into the oven.

Flat side:


Round side:

Cucumber Tea Sandwiches with Chile-Basil Butter

These darling little sandwiches were inspired by Madhur Jaffrey's Indian-accented tea sandwiches, which call for chile-mint butter, and don't contain cucumber. I was tempted to add a hint of ground coriander and cumin to the butter mixture, just to elevate the sense of Indian flavours, and I might do that next time. Hers also had a touch of lemon juice in the butter mixture, which I might try as well, as I think the added brightness will work nicely.

Cucumber Tea Sandwiches with Chile-Basil Butter

Makes 8 Tea-sized Sandwiches

4 larges slices of thinly sliced soft white bakery bread
2-3 inches finely sliced cucumber
3 tablespoons soft butter
2 tablespoons minced basil
1 minced green chile
Kosher salt
Black pepper to taste

Mix the butter, basil, green chile, and a pinch of salt (along with any bonus seasonings you'd like to add) until thoroughly combined. Spread the butter mixture thickly on one side of each piece of bread.

On two of the slices of buttered bread, layer as many pieces of cucumber, overlapping, as you can fit onto the bread. Don't worry about peeling the cucumber (unless it has an inedible peel), the dark green adds a nice bit of contrast. Top the cucumber'd bread slices with the other buttered slices of bread, to make two large sandwiches.

Trim the crusts, using a very sharp knife and a single downward slicing motion for each side, to prevent the sandwiches from trying to fall apart. Slice each sandwich into quarters, in whichever way you see fit, or use a sandwich punch or cookie cutters if you want fancy shapes.

Serve right away, so that the bread doesn't have a chance to dry out. If necessary, cover tightly with plastic wrap until ready to serve.

International Bento (Mixed): Ham, Cheese, & Walnut Crêpes with Greek Salad

I've been making crêpes fairly often since we moved to Germany. They're a wonderful, multi-purpose flatbread that you can make in advance, even refrigerating for a few days (or freezing...separate each one with parchment, and bag them up) so that you can have them on hand for quick breakfast, lunch, snacks, hors d'oeuvres, dinner, or dessert. It's all about what you fill them with, and how many of them you want to eat at a time, that determines their role.

I have posted a recipe for Crêpes before, showcasing one of the wonderfully tender and silky French styles of crêpe. I still make those (they are especially good as dessert crêpes, with a sweet filling), but I also have another, slightly less eggy-and-rich go-to recipe for an everyday crêpe that can be used in exactly the same way.

These crêpes are the ones you want to use if you want the emphasis to be on the filling slightly more than the crêpe itself (don't worry, they're still delicious!), if you want a slightly lower fat/calorie version, or if you go to make crêpes and discover that you only have two eggs on hand. If you are planning breakfast crêpes with an egg filling, you probably want to use this recipe rather than the other.

The ratios are from Cook This Not That! but with better (I think) mixing directions.

You can easily halve the batch, or double it, as you see fit.

Everyday Crêpes

Makes 10-12 6-inch crêpes

1 cup unbleached all-purpose flour
pinch of salt
2 large eggs
3/4 cup milk
1/2 cup water
1-2 tablespoons melted butter

In a medium mixing bowl (or food processor, or blender), mix the flour and salt. Separately, combine the eggs, milk, and water, and beat well. Add the liquid mixture to the flour, and whisk (or process with a cutting blade) until smooth.

If you are mixing by hand and cannot get rid of a few lumps, simply pour the batter through a sieve, and push-through or discard any lumps left behind.

Stir in the melted butter, and then let the batter rest for about 15 minutes so that the flour fully hydrates. If you're planning to fill the crêpes right away, you might want to get your filling(s) ready while the batter rests. Otherwise, just pour yourself a glass of something pleasant - might I suggest wine? - to sip at during the cooking process.

To make a six-inch (15 cm) crêpe, I use an eight-inch (20 cm) non-stick skillet. The skillet is usually measured by the width of the top of the pan, but the base is usually somewhat smaller. The base of my skillet is just over 6 inches. You can use whatever size skillet you like, for whatever size crêpes you like, but I find this to be the best all-purpose crêpe size.

Just like in the previous recipe:

Heat the skillet over medium heat until a drop of water dances. Spritz with canola oil, or brush very lightly with mild oil of your choice. You only need to do this for the first crêpe, if you're using a non-stick pan.

Using a ladle or scoop that holds 3 tablespoons, measure your first crêpe's worth of batter. Lift the skillet off of the heat (I hold it in the air) and quickly pour the batter into the middle of the pan. Drop the ladle back into the batter-bowl and rapidly tilt the skillet in a circular motion, to spread the batter until it evenly covers the base of the pan. Return the pan to the burner, and allow the crepe to cook until lightly golden, and the edges release from the pan, about a minute or two.

Slide a silicone spatula under the crêpe (or grab the edge carefully with your fingers) and flip it over. Let it continue to cook for a minute, and then slide the crêpe onto your work surface for filling.

Repeat until all of the crêpe batter has been cooked. This does take a little bit of time, unless you've got multiple skillets going and are multi-tasking like a champ, which is (well, one reason) why I suggest having a beverage on hand to sip while you cook.

The crêpes in the bento above have a filling of Tilsit cheese (you could substitute Havarti), very thinly sliced ham, and chopped toasted walnuts. I find that it's important when considering crêpe fillings to ensure that there is something that will act as a sort of "glue" to keep the filling together while you're eating. A filling of only dry items, such as dice chicken, chopped almonds, and asparagus will simply fall apart into its discrete components once you cut into it. A small amount of cheese, or scrambled egg, or thick sauce (or paste) of any kind will help keep the filling together.

The other compartment of the bento above has a Greek-ish salad chopped cucumber, bell pepper, tomato, feta, radishes and an oregano lemon dressing, and the little dark item is a miniature Chocolate Oatmeal Peanut Butter Chip muffin, as a tiny little dessert.