For the longest time I wasn’t able to have much dill. It’s not everyones cup of tea so not being able to make it as often as I’d like has me making up for lost time. This sauce is a one size fits all. I …
This may seem like a weird combo, but boy does it ever work and to be completely honest it happened by accident. I initially was looking to make this with haloumi cheese. It’s one of those cheeses that are sometimes easy to find and sometimes not. This was one of the sometimes not times. That being said I’m always one to pivot and thus the Cojita Pesto Grilled Cheese was born.
At the end of the day a grilled cheese is a grilled cheese. It’s the base of something great, but the nuttiness of the pesto and saltiness of the cheese seemed to be a match made in heaven. One note is this grilled cheese is not for the faint of heart. It is robust, very flavourful and definitely rich. But that’s the beauty of it.
Cojita Pesto Grilled Cheese
- Cast Iron Frying Pan *A 12" would be ideal*
- 3/4 cup Pesto I just used my favourite jarred pesto to be simple but I'll have my own pesto recipe up soon enough
- 4 Slices Sourdough Bread Any thick artisanal bread works great here
- 250g Cojita Cheese Basically use as much that gives you a nice thick but even layer on two slices of bread.
- 4 tbsp Mayo
- 2 tbsp Garlic confit
- Mix the confit oil and mayo together in a small bowl
- Get slices of bread ready, spread garlic mayo on all 4 slices. While doing this get cast iron on stove and set to medium low.
- Slice cojita cheese so you have a nice thick, but even layer of cheese on two slices of bread.
- Place two slices of bread mayo side down on pan, cover bare side with cheese, then add the remaining two slices mayo side up on each sandwich.
- Low and slow is the trick here, you want to make sure you're melting the cheese and not burning the bread. After about 5 minutes take a peak at the bread and carefully flip when the bread is deep golden and the cheese is melted on at least one side.
- Slice and enjoy 🙂
It’s no secret I’m obsessed with mushrooms. All of them. No mushroom is left unloved and I truly hope my mushroom love spreads far and wide to everyone else! That’s why I can’t wait to share with you these perfect smokey spicy enoki mushrooms. Enoki mushrooms are the kind of mushrooms you would typically find in ramen bowls or even inside some spring rolls. But I love them so much roasted to the extreme to where they become crispy and crunchy and almost burnt.
This recipe is pretty versatile in how far you want to take the cook based on what you’re using it for. If I’m having it as a snack I like to cook it a little further than you may think it needs to go, but if I’m using it in a rice dish (like this one here!) then I like to pull them a little sooner. It comes together in no time at all and I actually have used both my air fryer and oven for these guys so whichever you decide on using it’s up to you! I would suggest keeping an eye on them in the tail end of the cook because I do like them dark and crispy but not inedible.
Here we go!
Perfect Smokey Spicy Enoki Mushrooms
- Air Fryer
- Sheet Pan
- Small Metal Bowl
- 1 pckg Enoki Mushrooms The ones I buy come in a standard package size so they should suffice
- 2 tbsp Scallion or Olive Oil
- 1 tbsp Smoked Paprika
- 1 tbsp Chili Powder
- 2 tsp Garlic Powder
- 1 tsp Kosher Salt
- Cut Woody ends off mushrooms
- Combine all spices
- Take mushrooms and break off into smaller portions, about 1cm bundles
- Coat mushrooms in oil and seasoning. I like to use my hands here to make sure everything is nicely and evenly coated
For Air Fryer
- Place a layer of foil on your air fryer base, helps with cleaning and prevents mushrooms from peaking through.
- In batches cook in AF for 8-10minutes at 400F, I like to flip them to make them crispy
- Take large parchment lined sheet pan, place mushrooms in even later, cook in oven for 15-20minutes, flipping half way and keep an eye on them in the last 7-10 minutes or so. I like my oven ones very crispy but you can cook them to your liking.
Cheese and broccoli are a match made in heaven, tell me otherwise! It is tale as old as time and this recipe is exactly that. For this I used some charred broccoli leftovers I had kicking around and I think it was the perfect addition. Typically broccoli leftovers are kinda smelly and aren’t the easiest to use up but I think this takes it to the next level. I also made fresh herby homemade breadcrumbs which added an extra delicious element.
When making this dish I do suggest charring your broccoli first. I know it seems like a lot of time but it really does give it that extra element of flavour, and the best part is you’d be using the same cast iron pan anyways. The oven will already be on and needed so it’s just a little bit of extra time for that extra result. Additionally while the broccoli is crisping in the oven it’s a great time to make your mornay sauce to make sure it’s all silky and delicious.
I can show you the world! And that world is The Best Cheesy Broccoli Au Gratin! Let’s get down to business! Too many Disney puns I know.
The Best Cheesy Broccoli Au Gratin
- 6" Cast Iron Skillet
- Medium Size Saucepan
- Small frying pan
- 2 Broccoli Crowns
- 1 cup 5% Cream
- 2 tbsp Olive Oil or Confit Oil
- 2 tbsp Unsalted Butter
- 2 tbsp AP Flour
- 1 pinch Nutmeg
- 1 cup Grated Pecorino Cheese
- Salt and Pepper to taste
- 3/4 cup Panko breadcrumbs
- 2 tbsp Olive Oil or Confit Oil
- 1 tbsp Thyme
- 1 tbsp NFLD Savoury
- Salt and Pepper to taste
- Preheat oven to 375F
- Cut broccoli into smaller florets, toss with olive oil, salt and pepper in cast iron skillet. Bake for 15-20minutes until charred and crispy.
Make the sauce
- Grate pecorino cheese. In medium saucepan on medium low add butter and flour. Cook for about 3-5 minutes whisking constantly to avoid lumps and burning. Once flour taste is cooked out add cream a bit at a time. If too thick add milk or more cream.
- Once desired thickness and all cream is used add cheese, salt, pepper and the pinch of nutmeg, stir to combine then put aside.
- In small pan add panko, herbs, salt and pepper on medium heat. Toast until golden brown, about 3-5 minutes, then remove from pan and put aside.
- Once broccoli has it's first char carefully remove from oven let cool for a few minutes, you can stir the broccoli. Pour cheese sauce all over, and top with the breadcrumbs, bake again for 15-20minutes.
- Remove from oven and serve from cast iron with as your favourite side or a veggie dinner.