Warm Brie and Honey

L'oeuf! It's bean a long thyme since I've posted.

Incredibly CORN-y, I know, but in all seriousness... I've just been super busy lazy.

But as the economy keeps plummeting, I will keep finding ways to keep things cheap- even if that means eating spaghetti for a couple of days in a row (which is what I made this past week).

Yesterday I went on a little cheese shopping spree at Zabar's. They have some pretty good deals if you have the patience or smarts to shop there during low-peak-but-crammed-with-little-old-ladies-and-i-mean-OLD-ladies hours.

My newest addiction? Warm brie and Honey Sandwich. Take a baguette, drizzle honey on the insides, pop it in the toaster oven, cut 1/4" slices of brie (I bought a wedge for .99!) and place on one side of the baguette slices. Leave in there til the brie gets to a gooey consistency, and voila, easy peasy sandwich that is fancy, but cheap.

I also got a large container of Feta on sale, so I'll probably be making those stuffed peppers I love or Greek salads next week. Stay tuned.

Portobello Mushroom Sandwich (with Avocado)

The Assembly

Have you ever had a portobello mushroom sandwich and absolutely hated it? I haven't. But if you are one of the few unlucky ones who have come across a funky funghi, try this uber simple (and healthy!!) recipe.

You will need:
-Really good baguette... I cannot even stress this enough. I discovered Zabar's/Eli's bakery baguette and have been a convert ever since. Obviously, unless you're in the UWS, you won't have easy access so slice off your favorite.

the baguette of all baguettes
-Portobello mushroom
-mesclun greens
-tomato
-balsamic vinegar (I used Zabar's Balsamic Vinegar from Modena, Italy)
-extra virgin olive oil

optional:
-red pepper
-avocado (make sure it's ripe but not overripe or else you will be a VERY unhappy camper.)

-As you would to your shoulder, brush off the dirt of the mushroom cap. Whatever you do, do NOT let water get on this puppy since you will be frying this in an oiled pan
-Slice into 1/2" pieces
-put in a bowl, drizzle with balsamic vinegar, set aside
-If you are using red peppers, slice them, scooping out the seeds, and add to your mushroom.
-lightly oil a pan with Extra Virgin Olive oil, let it warm up before placing your mushroom (and red pepper) slices in there. Because of the vinegar, sparks will fly. Be careful. Wear an apron.
-While they are cooking (getting nice and 'soggy'), prepare your other ingredients... slice tomatoes, wash the greens, cut up an avocado, slice the bread, etc.
-When the mushrooms (and/or peppers) are done, set aside in a bowl. Don't clean off the pan, but a touch more oil and place your baguette, face down and grill for a few minutes til it gets nice and brown. This bread toasts particularly well. I usually press down on them so it gives it that "panini-impression"
-Then you are ready to layer. The order is totally up to you. I did it this particular way: mesclun, portobello mushrooms, avocado, tomato
-Take a minute to gaze at your beautiful creation
-Inhale

☞Again, note the nifty CB2 plate I got for Christmas that matches the bowl in the previous entry.