This is an easy recipe but must be made in two steps. First, you want to marinate a cucumber in some vinegar with dill weed, salt, and pepper.
- 1 cucumber
- 1/4 cup white wine vinegar
- 1 tbsp dill weed
- salt and pepper
Slice the cucumbers and put in a sealable container. Add vinegar, dill weed, salt, and pepper. Put the lid on and shake. Stick in the fridge for a few hours or overnight. Since you are only using the cucumber slices, you can reuse the vinegar to pickle another cucumber. I like this on sandwiches and have used it on a fried chicken sandwich and on a sandwich with slices of London broil.
Now on to the sandwich. Heat a cast iron skillet on low (3 out of 10 on my stove). Butter one side of a slice of rye bread and lay butter side down in the skillet. Layer thin slices of Havarti Dill cheese to cover all the bread. Then layer the cucumber slices. I layered two layers of cucumber because I think Havarti is a relatively sweet cheese and wanted more vegetable than cheese. Please the second slice of rye on top. Let cook until the cheese is melted and the bread is grilled. Flip and cook the other side. Remove, cut in half and serve.
It’s very important the cucumber marinate so it’s more pickle than cucumber. The unctuous cheese needs that vinegary bite. The dill in the cucumbers reinforces the dill in the cheese. The cucumber retains just enough of its crunch to give you a bit of toothiness. It’s delicious and easy.
- 2 TBSP chopped onions
- 1 TBSP fresh chopped ginger
- 1 clove of garlic, minced
- 4 oz boneless pork loin cut into 1/2 inch pieces
- 1/2 Bosc pear cut in wedges
- 1 small nectarine, cut in wedges
Heat skillet to medium-high. Add 1 TBSP of olive oil. Add onions, ginger, and garlic and sauté until transparent, about 4 minutes. Add pork pieces, salt, and pepper and cook until it browned, about 4 minutes. Turn heat down to medium, add pear and nectarines. Let cook for about 3 minutes, squeeze the juice of 1 lemon and 2 tsp of soy sauce
Serve over rice.
This actually made two servings. There was sweetness from the fruit, tartness from the lemon and the heat of ginger and blending together for a tasty and easy dinner. About 20 minutes from start to finish.
1 tablespoon butter, softened
1/2 cup butter, softened
2 1/2 cups all-purpose flour
1 teaspoon baking powder
salt to taste
3/4 cup white sugar
1 tablespoon caraway seed
1/2 cup milk
Lemon zest from 1 lemon.
Sour Cherries (pitted)
Preheat oven to 350° F.
Grease and flour the bottom and sides of an 8-inch square cake pan with softened butter. I actually just used the butter wrapper paper.
Sift together flour, salt, and baking powder. Add lemon zest.
Cream 1/2 cup butter and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Stir in sour cherries. Spoon batter into prepared cake pan. It’s pretty thick and gloopy, but it works.
Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.
This is a zingy cake what with lots of lemony flavor from the zest and the pucker power of sour cherries. But somehow it’s just perfect.