Did you catch that wordy title? Let me break it down for you.
Smoked salmon. Fried Egg. Grilled Cheese.
Need I say more?
Smoked Salmon Goat Cheese Grilled Cheese with Asparagus and Fried Eggfrom Taste Spotting
makes 1 sandwich
Ingredients1 tbsp softened butter 2 slices wheat bread, cut into rounds, about the diameter as an English Muffin 3-4 slices smoked salmon thinly slicked red onion roasted asparagus cut into 5 or 6 pieces that are 3- to 4- inches long (see below to roast asparagus) 1-2 tbsp grapeseed oil for cooking 1 fried egg salt and pepper to taste
Spread one side of each slice of bread with butter. Spread the other side of each slice of bread with goat cheese. Carefully arrange slices of smoked salmon on top of the cheese on one of the slices of bread. add a few slices of red onion. Arrange the roasted asparagus on top, then close the sandwich with the other slice of bread.
Heat about 1 tablespoon grapeseed oil in a frying pan over medium low heat. Place the sandwich in pan and press down gently with a spatula. Cook until the bread on the bottom is toasted brown. Flip the sandwich over and cook until bottom is toasted. Note: The goat cheese will get soft, but won’t “melt” like other melt-y cheeses.
Remove the grilled sandwich from the pan and place on plate. Top with sunny-side up egg. Sprinkle with cracked black pepper and flaky sea salt.
Preheat oven to 400° F.
Wash and dry asparagus, trim the tough ends off the bottom. Place stalks on a baking sheet in as close to a single layer as possible. Drizzle about 2 tablespoons olive oil per pound of asparagus. Rub stalks gently to spread the olive oil. Season lightly with salt and pepper.
Roast in oven until stalks are tender and starting to brown, about 20 minutes.
It's been a busy couple of weeks and I'll need to catch up on some work. But I will leave you guys with a few customized cards I made for a friend that she gave to her:
1. sister for her 21st birthday
2. valentine's date
3. friend who's moving across the world
This is the recipe of the cupcakes I would have baked you if we weren't long distance. Happy birthday!
After sending the boyfriend a selfie of me baking snickerdoodles, I found out that they are his all-time favorite cookie. That definitely simplifies things for me this Valentine's day. What are you making for your boo?
Snickerdoodles! The slightly crispy edge and soft buttery center sprinkled with cinnamon sugar makes these impossible to resist. And don't you love my new cake stand? Thanks Terry for the loveliest birthday present ever!!
SnickerdoodleAdapted from Life Made Sweet
1 cup (2 sticks) unsalted butter, softened1½ cup sugar 2 eggs 1 tsp vanilla 2 3/4 cups all purpose flour 2 tsp cream of tartar 1 tsp baking soda ½ tsp salt
Cinnamon topping (3:1 ration) 1 tbsp cinnamon 3 tbsp sugar
Cream soften butter and sugar in a mixer until it becomes light and fluffy (approx 3-4 mins). Add the eggs one at a time until incorporated. Add vanilla and mix until combined.
In a separate bowl, sift flour, salt, baking soda & cream of tartar. Add it to the wet ingredients slowly in increments until combined.
Cover and chill dough for at least an hour. (I chilled it overnight.)
Right before you're ready to bake, preheat the oven to 350 degrees. In a small bowl, combine the cinnamon sugar mix. Roll the chilled dough into 1 inch balls and then roll them in the cinnamon sugar mix. The dough will be tough to scoop out at first but the warmth from your hands will soften it very quickly.
Place them 2 inches apart on a baking sheet with parchment. Bake for 10-12 minutes until you see the edges of the cookies turn a light golden brown color and firm up.
Let it cool completely before eating.