Grilled Ham and Cheese Sandwich with Caramelized Onion

With the weather being so indecisive here on the East coast—one minute it's hot and humid, the next it's cold and rainy—it's been difficult to fully fall into the pleasures of autumn. But with October just a day away, I've been starting to crave comfort foods, like soups, stews, and hot sandwiches. Lunches for me have been a mixed bag of sorts, I'm never sure what to eat, and I'm not always satisfied with what I get. But the sandwich shop near my workplace always seems to have the right sandwich for me. It's my standby.

'Wichcraft, pretty much a chain restaurant in New York City, in my opinion, has the best pressed sandwiches, among them the grilled Gruyère and caramelized onions. It is just mouthwateringly good with its oozy cheese and sweet caramelized onions. Whenever I need a comfort food fix, I always seem to gravitate toward this sandwich. It's simple and it always hits the spot. I've decided to come up with my own personalized version.

My version of this popular sandwich includes ham, for extra flavor. I use a panini press to make the sandwich, but you can also use a regular skillet, and just simply weight the sandwich with a foil-wrapped brick between flips. The caramelized onions can be prepared a day in advance, making this lunch come together even faster. Use either Gruyère or Emmental cheese for the best results in both flavor and texture.

Note: I'm a big fan of 'Wichcraft and in no way was I paid or influenced by the restaurant for writing this post.

Grilled Ham and Cheese Sandwich with Caramelized Onion

2 tablespoons olive oil
1 large Spanish onion, sliced
fine sea salt
freshly ground black pepper
2 slices country bread
2 tablespoons butter
2 slices Gruyère or Emmental cheese
2 slices Black Forest Ham

Warm oil in a skillet set over medium heat. Add onion and sauté, stirring occasionally, until golden brown, about 10 minutes. Season with salt and pepper.

Preheat a panini press or cast-iron skillet at medium-high heat.

Spread each slice of bread with 1/2 tablespoon butter. Top each slice of bread with caramelized onion. Lay over with cheese and ham. Press together and spread the outside with remaining butter. Grill sandwich until cheese is melted and bread is golden brown, about 4 to 5 minutes per side. Yield: 1 sandwich.

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Beet and Apple Salad with Honey Dressing and Pomegranate Seeds

I love mixing sweet and savory in a recipe. It's a flavor combination I enjoy. There's one upcoming holiday that traditionally combines these flavors, Rosh Hashanah. The Jewish new year is full of symbolic foods. And those with the highest importance are apples, honey, and pomegranates. They carry the hope for a sweet and prosperous new year.

In classic holiday recipes you'll find apples mixed into vegetable sides, or honey-roasted chicken, or pomegranates sprinkled on salads. This dish combines apples, honey, and pomegranates with earthy beets to create a salad that's perfect for the celebration of renewal.

A little bit of fruit adds vibrancy to many dishes. Here apples are a sweet and crunchy contrast to earthy roasted beets. Pomegranate seeds strewn over top add bursts of tartness. A honey-based apple cider vinaigrette ties everything together. This salad would make a nice first course or side salad. It's refreshing and flavorful, opening the palate to a world in which sweet and savory work harmoniously together.

Beet and Apple Salad with Honey Dressing and Pomegranate Seeds

for the roasted beets:
4 medium to large beets, greens discarded
olive oil
fine sea salt
freshly ground black pepper

for the dressing:
4 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
fine sea salt
freshly ground black pepper

for the salad:
1 Gravenstein apple, cored, sliced into thin wedges
1/3 cup pomegranate seeds
2 tablespoons coarsely chopped chervil leaves

Preheat oven to 375 degrees F.

On half of a large piece of foil, toss beets with a drizzling of olive oil. Season with salt and pepper. Fold over foil and crimp together edges to create a packet and seal tightly. Place on a rimmed baking sheet and roast until tender, about 45 to 55 minutes.

Let the beets cool until easy to handle. Peel by rubbing skins with a paper towel. Cut beets into thin wedges. Toss with a small drizzling of dressing and season with salt and pepper.

After slicing apple, immediately toss slices with a small drizzling of dressing to keep from browning.

In a large bowl, carefully toss together apples and beets. Divide among plates or transfer to a serving platter. Drizzle over with remaining dressing. Scatter over with pomegranate seeds. Garnish with chervil. Yield: 4 to 6 servings.

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End-of-Summer Minestrone

Today is the last day of summer and tomorrow marks the first day of autumn. The seasons seem to come and go so quickly that just as you were settling in and enjoying it, the next thing you know, it's over. Even though summer is ending, much of the gorgeous produce still lingers on. So there's no reason to be switching to all pumpkins and root vegetables just yet when the markets are stocked with summer goods.

A summer soup is the perfect recipe for using up that straggling produce. Leafy greens, zucchini, peppers, string beans—they all have a terrific place in the classic Italian minestrone. It's a soup that's both refreshing and hearty, filling but not heavy. It's the ideal transitional recipe for the changing season. Plus it makes for the kind of meal the whole family will love—a big one-pot dish.

Minestrone can have any kind of vegetable you wish—any of your favorites work here. So there's no worrry if you're short on an ingredient or two from the list. My recipe is entirely vegetarian, almost vegan except for the rind of cheese, which adds lots of salty flavor. You could also make the recipe with chicken broth. But I like the veg option, because I can serve it to all my family and friends without worry. You'll gain their endless praises with this recipe.

End-of-Summer Minestrone
Note: With a nod to Italian custom, I like to serve the soup with pesto. No one ever complains about more flavor.

olive oil
1 yellow onion, chopped
1 large garlic clove, finely chopped
2 medium carrots, sliced
2 ribs celery, sliced
1 small red bell pepper, chopped
8 cups vegetables stock
2 tomatoes, seeded and chopped
1 Parmesan rind
1 rosemary sprig
1 bay leaf
fine sea salt
freshly ground black pepper
1/2 pound thin green beans, cut into short lenghts
4 small red-skinned potatoes, peeled and cubed
3 small zucchini, cut into half moons
1 small bunch kale, stems removed, leaves torn
Perfect Pesto, for serving

Warm oil in a large pot or Dutch oven over medium-high heat. Add onion and sauté until soft, about 3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add carrots, celery, and bell pepper. Sauté for about 5 minutes. Pour in stock and add tomatoes, cheese, and herbs. Season liberally with salt and pepper. Bring to a boil and lower to a simmer. Add green beans and kale. Cook for 5 minutes. Add potatoes and zucchini. Cook until all the vegetables are tender, about 10 minutes. Check seasoning. Serve the soup in large bowls with a dollop of pesto in each. Yield: 6 servings.

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Summer Vegetable Stir-Fry

With summer drawing to a close, I'm still not ready to say goodbye. My garden, though less productive, has a lot of vegetables that are still ripening. But, alas, the cooler weather and shorter days will bring an end to summer's bounty. But with all the beautiful late summer produce that's currently available at farmers' markets, like squash, peppers, tomatoes, and more, there's a lot of summery cooking that can still be done.

Take the opportunity to make a tomato sauce, a soup, saute or stir-fry. I love stir-frying because it's such a fun and easy method for cooking up a meal quickly. Plus you can pack it with vegetables. For this summer stir-fry, I use zucchini, bell peppers, and oyster mushrooms. And one of my favorite herbs, Thai basil, makes an aromatic and flavorful addition. What could be a better dish for using up summer vegetables than this?

With Thai flavors, much like Pad Thai, I use sweet tamarind paste and savory fish sauce to flavor the dish. Soy sauce, garlic, and ginger round out the flavor profile. It's all served over rice noodles. But there's one thing to keep in mind. The secret to a well-made stir-fry is cooking the dish in smaller portions so that everything stays crisp instead of steaming under the weight of a full wok of vegetables. Take a few minutes to toss together this healthy and colorful dish. You won't be let down by these summer flavors.

Summer Vegetable Stir-Fry

for the noodles and sauce:
6 ounces rice noodles (banh pho)
2 tablespoon tamarind paste
2 tablespoons fish sauce (nam pla)
2 tablespoons soy sauce
2 tablespoon lime juice (about 1/2 lime)
2 tablespoon palm sugar or light-brown sugar

for the stir-fry:
sesame oil
1 tablespoon grated garlic (about 1 large clove)
1 tablespoon grated ginger (about 1/2 inch piece)
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1 small yellow zucchini, cut into half moons
1 small green zucchini, cut into half moons
5 ounces oyster mushrooms
1/2 cup Thai basil or sweet basil leaves

Bring a pot of water to a rolling boil. Add noodles, cover and cook until tender, about 8 minutes. Rinse under cold water and add back to pot, filling with cold water to keep noodles from sticking.

Combine the tamarind, fish sauce, soy sauce, lime juice, and sugar.

Heat a wok at medium to medium-high heat.

Add 1 tablespoon oil and warm. Add garlic and ginger; sauté 1 minute. Immediately add bell peppers and sauté until tender but crisp, about 3 to 5 minutes. Remove to a bowl. Add zucchini and sauté until tender, about 5 minutes. Remove to the bowl. Add mushrooms and sauté until tender, about 3 minutes. Remove to the bowl. Refresh oil as needed during cooking.

Drain the noodles.

Refresh wok with 1 tablespoon oil. Add 1/4 portion of the noodles and 1/4 portion each of the vegetables and basil. Drizzle over with a quarter of the sauce. Stir until warmed through and noodles are translucent, about 3 to 5 minutes. Turn out onto a plate or bowl and serve immediately. Continue with remaining ingredients until complete. Yield: 4 servings.

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Brown Sugar-Glazed Grilled Plums with Lavender-Crème Fraîche Ice Cream

Plump, sweet, and juicy—these are the best-tasting plums. Late summer brings with it all the different types of plums—colors of white, black, red and shapes of round and oval. There are too many varieties to list here. And don't forget pluots, a cross between plums and apricots. I love to eat them fresh—and you know they're good when the juices run down your arm. But as you've seen by reading here, I also adore plums in simple, homey desserts.

Instead of the typical preparation, these plums are grilled. Grilling fruit is not a typical technique, but it's great for bringing out the flavor of fruit, especially when it's a bit underripe. Imagine pineapple slices, peaches, or nectarines on the grill. These fruits nicely caramelize, especially when they're brushed with a sugar mixture. And what goes better with warm fruit than ice cream? This is a dessert to savor spoonful by spoonful.

With just three ingredients, this recipe is almost a nonrecipe. Brush the plum halves with a mixture of sugar and butter that caramelizes on the grill. Serve with ice cream, like my lavender-crème fraîche ice cream, which lends a unique flavor to the dessert. Take the opportunity to grill some fruit before summer ends!

Brown Sugar-Glazed Grilled Plums with Lavender-Crème Fraîche Ice Cream

3 tablespoons light-brown sugar
3 tablespoons unsalted butter, melted
6 plums, halved and pitted
canola oil, for brushing
Lavender-Crème Fraîche Ice Cream, for serving

Heat a gas grill or grill pan at medium high.

Combine the brown sugar and butter in a small bowl. Brush plum halves all over with sugar-butter mixture.

Moisten a paper towel with a little oil and brush grates.

Grill plums, cut-side down, until slightly charred and softened, about 8 minutes. Serve 2 plum halves with a scoop of ice cream per person. Yield: 6 servings.

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Lavender-Crème Fraîche Ice Cream

All summer long I love to make ice creams and sorbets. I use all types of fruit to create the most fantastic flavors. For ice creams, too, I enjoy creating unique flavors with herbs and spices. These frozen treats are sweet and dessert-like, but they also work to cleanse the palate after a meal. So before the warm weather ends this September, I'm using my ice cream maker one last time.

Typically ice creams are made with a custard base using sugar and egg yolks that are combined with hot milk. You get rich consistency and a luscious mouthfeel from ice cream created this way. But instead of a custard base, this recipe uses crème fraîche to create the rich texture. This French cream is cultured and has a sweet-tart flavor like a cross between cream cheese and sour cream. It makes an exceptional ice cream. But I take this dessert to the next level with the addition of lavender.

Lavender is very much an underutilized herb here in the States. In France you'll see fields of lavender during summer. Most people think it can only be used as an air freshener or scent for cosmetics. Popular in Provençal cooking, lavender is typically used in the spice blend herbes de Provence, which is added to stews, soups, and seafood recipes. Combining lavender and crème fraîche just seemed to be an obvious way to bring together two very French ingredients. Try this ice cream for yourself and you'll be surprised by the refreshing flavor.

Lavender-Crème Fraîche Ice Cream

2 cups milk
3/4 cups granulated sugar
1 tablespoon fresh lavender leaves or dried buds
1 pound crème fraîche

Warm milk in a saucepan. Add sugar and stir until dissolved. Add lavender, cover and infuse 30 minutes off from heat. Chill or 4 hours or overnight.

In a blender, combine chilled, infused milk with crème fraîche and blend until smooth. Transfer mixture to ice cream maker and churn for about 40 minutes, depending on the machine. Transfer to a large container, such as a loaf pan, cover with plastic wrap, and refrigerate until hard, about 12 hours or overnight. Yield: 1-1/2 quarts.

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Roasted Ratatouille

I've always had a fondness for ratatouille. Maybe it's because of the funny name? But really I just adore the combination of summer vegetables. In fact I've loved ratatouille even before the animated Disney film came about. But I fell in love with it even more after seeing it. This popular dish from France is a summer specialty and it's very characteristic of the fresh cuisine of Nice, from where it originates. Now is the perfect time to make ratatouille—when the season is winding down and there are a lot of fresh vegetables available.

Now the best part about ratatouille is eating it. If made just right, the explosive flavors of summer awaken all the senses. That's exactly what happens in the movie when Remy the rat makes ratatouille for the restaurant critic Anton Ego, who can make or break a restaurant's reputation. The dish ultimately turns out to be a masterpiece, recalling for the hardened critic, fond childhood memories in his mother's kitchen. This homey recipe is exactly that kind of ratatouille—it's the one to beat all others. But first there are a few secrets you must know before making this amazing dish.

The classic combination of sweet bell peppers, zucchini, eggplant, onion, and tomatoes is requisite for the right ratatouille. Some recipes call for cooking all the vegetables together, but that actually leads to a mushy mess. Nowadays most chefs advocate cooking the vegetables separately to create a harmonious dish, where each ingredient is cooked to perfection in flavor and texture. That's exactly what my recipe is all about.

However, instead of sautéing the vegetables, I roast them. This creates a wonderful concentrated flavor and it's quite easy to do instead of standing by the oven the entire time. The only step that still requires some sautéing is cooking the onions and tomatoes, which reduce into a sauce consistency to coat all the vegetables. In the end, it's a thoroughly satisfying dish, capturing the best of summer in one meal. Make it for you loved ones—the dish might just make memories.

Roasted Ratatouille

4 bell peppers, red and yellow
olive oil
4 small zucchini, green and yellow
4 long Asian eggplants, Japanese and Taiwanese
fine sea salt
freshly ground black pepper
1 large Spanish onion, chopped
2 garlic cloves, finely chopped
6 large tomatoes, seeded and diced
1 bay leaf
1 rosemary sprig
5 thyme sprigs
torn basil leaves, for garnish

Turn oven on broil.

Place peppers on a rimmed baking sheet. Broil peppers 5 minutes per side until black and blistered. Alternatively, blacken peppers over a gas flame. Transfer peppers to a bowl and cover with plastic wrap for a few minutes to allow steam to loosen skins. Remove skins by rubbing peppers with paper towels. Remove stem and seeds. Chop peppers and add to a large bowl.

Turn oven down to 450 degrees F.

Cut zucchini into thick rounds and toss with a good drizzling of oil on a rimmed baking sheet. Roast, flipping halfway through, until golden, about 12 minutes. Repeat with eggplant. Add both vegetables to the bowl with roasted peppers. Season with salt and pepper.

Warm a few tablespoons of oil in a sauté pan set over medium-high heat. Add onions and sauté until soft, about 8 minutes. Add garlic and sauté until fragrant, about 2 minutes. Add tomatoes. Tie bay leaf, rosemary, and thyme into a bundle and add. Simmer vegetables until mixture has thickened and resembles sauce, about 15 minutes. Season with salt and pepper. Pour over bowl with peppers, zucchini, and eggplant. Toss gently to combine and check seasoning. Transfer to a warm serving bowl and garnish with torn basil. Serve warm or at room temperature. Yield: 4 to 6 servings.

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Tomato Salad with Pesto Dressing

Every summer, I patiently wait for tomatoes to come in season. And when the time arrives I eat them endlessly. Sadly tomato season is just about wrapping up, but you can still find glorious tomatoes in the market. Right now farmers' markets are brimming with tomatoes in all sizes and colors, including all the misshapen heirlooms that I've come to adore. When I have an abundance of tomatoes, one of the first recipes I make is salad. The focus of this dish is all about the tomato.

Sweet and juicy tomatoes shine in this recipe. Garden-fresh tomatoes are so good that you really don't need to jazz them up in any way. But this recipe brings out the best and brightest flavors of tomatoes and pairs the fruit with its aromatic friend, basil. With just a little oil, vinegar, and pesto, you can create a simple dish that would be great to start off any end-of-summer meal or serve as a refreshing side. It's mouthwatering and delicious—you've never had tomatoes this good.

Tomato Salad with Pesto Dressing

2-1/2 to 3 pounds mixed tomatoes, cored and cut into wedges
2 tablespoons Perfect Pesto
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
fine sea salt
freshly ground black pepper
1/2 cup basil leaves, torn

In a large bowl, gently toss the tomatoes with pesto, oil, and vinegar. Season with salt and pepper. Transfer to a serving bowl and scatter over with torn basil leaves. Serve at room temperature. Yield: 4 servings as an appetizer or side dish.

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Grilled Pizzas with Pesto, Tomatoes, and Mozzarella

I love making pizza, not just because it's fun, but also because I think mine can rival any pizza parlor's. I have the entire set-up, including a pizza stone and peel. But this time I put all that aside to try something new. Instead of the typical way of baking pizza, have you ever tried grilling it? For years I've been told that grilled pizza is the best, but I haven't actually done it myself until now. I was pleasantly surprised and impressed by the outcome.

Grilling lends pizza a smoky, charry flavor and makes the crust crispier than baking. This is pizza grilled directly on the grates, not on a stone. With this method you grill the dough on one side, then flip it over and top the just-grilled side with toppings. My recipe takes on the flavors of Caprese salad with slices of fresh mozzarella and tomato. Instead of tomato sauce, the base is pesto—it's a much more fresh flavor especially if you make the pesto yourself, which I do. Host a pizza party this Labor Day. It's the perfect way to feed a crowd.



Recently Fleischmann's sent me packets of their new yeast, Pizza Crust Yeast. I was intrigued to say the least. Thinking it might just be a gimmick, I gave it a go anyway. Usually when you make pizza, the process of waiting for the dough to rise takes up a lot of time—it's almost as involved as making bread! But with this new yeast, all you have to do is mix together the ingredients, knead it a little, and you are ready to make pizza. Try it!

Grilled Pizzas with Pesto, Tomatoes, and Mozzarella

for the dough:
4 cups all-purpose flour
1 envelope yeast
1 tablespoon sugar
1-1/2 teaspoons salt
1-1/3 cups very warm water (130 degrees F.)
1/3 cup olive oil

for the toppings:
1/2 cup Perfect Pesto
1 pound fresh mozzarella, sliced
2 pounds mixed heirloom tomatoes, sliced

Combine half the flour, yeast, sugar, salt, water, and oil in a mixing bowl. Mix until combined. Gradually stir in the remaining flour until combined. Turn out onto a floured work surface and knead for about 10 minutes or until the dough is silky smooth. Almost all of the flour should now be worked into the dough.

Heat a grill at medium-high heat.

Divide the dough into quarters and mold each piece into mini pizzas. Keep unused portions covered with a kitchen towel to prevent drying. Form a piece of dough by using a rolling pin or by stretching the edges and working dough around in a circular motion. The dough is easier to grill when it's oval or rectangular in shape.

Place the rolled-out dough onto a pizza peel or tray and carry to the grill. Moisten a paper towel with a little oil and brush the grates. Lift the dough carefully onto the hot grates and cook until the bottom is lightly browned, about 5 minutes. Using long-handled tongs, lift the crust from the grates and place on the peel with the grilled-side facing up. Spread with desired amount of pesto and top with slices of mozzarella and tomato.

Using the peel, carefully slide pizza back onto the grill. Cover and cook until the bottom of the crust is lightly browned and the cheese has slightly melted, about 5 minutes. Repeat with the remaining pieces of dough. Serve each pizza immediately as it comes off the grill. Yield: 4 pizzas; 6 to 8 servings.

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