Happy Thursday. This week has flown by – it’s true what they say about time flying…
I spent a couple of days out in the lovely Pioneer Valley with my friend Jeremy and it was a super-fun visit. We made it a point to check out the Smith College Botanical Gardens’ Spring Bulb Show. It was the perfect first taste of Spring!
My appetite has definitely been whet – I’m seeing signs of Spring’s awakening everywhere a go. Blooms on the trees at Dunkin’ Donuts, crocus in bloom in the neighbor’s lawn, small shoots beginning to unfurl – it’s lovely!
While I was away, Gist ate leftovers and from the freezer. She even made brownies from a box that was in the cupboard – a feat for her – she doesn’t cook at all, not even from mixes! Wednesday is somewhat of a challenging night for us, as far as getting supper on the table is concerned. I take a yoga class and don’t get home until after 8:00pm and I can’t eat after 5:00pm (because yoga on a full stomach is a disaster) so I am usually starving when I get home – that leaves us with two options – re-heated leftovers or quick-and-easy cooking. This week I went with the latter – Green Apple and Brie Sandwiches with Quick Onion Chutney.
Both Gist and I love this recipe. It comes from Vegetarian Planet by Didi Emmons. I love this cookbook. I have a first edition, not because I’m into that sort of thing, but because I bought it right when it came out – why? Didi Emmons was, at the time, the chef for the Delux Cafe in Boston. And, at the time, I was also living in Boston (and a vegetarian) and I spent a lot of time at Delux. I was waiting tables and Delux was a great place to go for a yummy after-shift meal and drinks. I have a lot of fond memories of closing Delux (with its 1:00am last call) and then moving over to what was then the Claddagh and closing it out at 2:00am. Oh, youth.
Anyway, these sandwiches are quick, easy and delicious – perfect for when you are eating late.
Green Apple and Brie Sandwiches with Quick Onion Chutney
Recipe courtesy of Vegetarian Planet
- 2 Tbs. olive oil
- 2 1/2 cups sliced onions
- 2 Tbs.brown sugar
- 1 Tbs. balsamic vinegar
- 1 tart green apple (I use Granny Smith), sliced thin
- 4 slices of good bread
- 3 – 4 oz. Brie, sliced thin
Make the chutney: In a heavy saucepan over medium-high heat, heat 1 Tbs. of oilve oil and add the onions. Cook for about 10 minutes, stirring occasionally, until they are beginning to turn brown. Stir in the brown sugar and balsamic and cook over medium heat, stirring frequently, until they are a dark rich brown – at least 10 minutes. Let the chutney cool. This can be done ahead of time – I made my chutney before I left for yoga.
Assemble the sandwiches…
…Chutney, apple, brie. Heat up a large skillet over medium heat, add the remaining Tbs. of olive oil (or butter, whichever you prefer) and, once the skillet is hot, add your sandwiches. Place another skillet or sandwich press (but who has one of those?) on top of the sandwiches and weigh it down. In my house, that’s a smaller cast-iron skillet plus two big cans of tomatoes. Pan-fry them until they are golden brown (3 – 4 minutes). Flip the sandwiches over and repeat. Once your sandwiches are golden, toasty and melty (yummmm) remove them from the skillet, cut in half and enjoy!
These sandwiches are the perfect combination of creamy, tangy, sweet, and toasty. We had them with Tater Tots (Gist picked them up at the Basket for $2.50) because sometimes you just need some Tater Tots in your life…
You will have leftover Brie and chutney (I ate the rest of the apple while I was cooking) after making this recipe. The chutney keeps well (but always goes quickly because it’s so tasty) and it is delicious served with the Brie on crackers as a snack.
There you have it, another cheap and tasty, if I do say so myself, meal. I have decided to discontinue the cost-per-serving breakdown because I really just hate math. I hope you’ll forgive me : )