I grew up in an affluent community where wealth is measured by acquired products and services and hunger is a myth found only in other communities and far away lands. This weeks inspiration comes from a concept similar to what we had in Boston at Panera (currently shelved for retooling) that brings awareness to those in need.
As we approach the holiday season, my take away from this is to introduce to my family a way to give back – year round.
How do you give back?
What better way to be inspired on a cool, fall day than to visit an apple orchard. So many trees with so many apple varieties, shapes and colors. This weekends inspiration is simple and pure New England.
After visiting here and climbing one of these –
And walking many miles of these –
We picked and hauled 40 pounds of these –
Ultimately to be inspired to make in the coming weeks, some of these –
My husband uses Gruyère in his scalloped potato recipe, so pairing it with ham is just over the top fabulousness! You may here this saying quite often from me, so I’m throwing this suggestion out there. “EVERYTHING IS BETTER WITH PANCETTA!” Pancetta can be sliced and pan fried similar to a Canadian Bacon and substituted for the smoked ham (obviously). I think this sandwich makes a wonderful brunch option or a late-night-hit-the-spot treat. I wonder if these freeze well?
F&W recommends a dry riesling and I’m totally on board with the pairing. I also think a Pinot Noir or Beaujolais would hold their own with this yumminess.
I think this will be on the menu for Sunday brunch and I’ll report on if it’s a family winner. Let me know if you give this a try or have a great brunch suggestion.
Ham and Gruyère French Toast Sandwiches Recipe – Jesse Cool | Food & Wine.
A cool, fall Sunday is just right for comfort food. Here’s a recipe I presented to my husband last weekend to fit the bill. This meatloaf is simple, tasty and quick. I had seen this recipe while searching for a quick appetizer in Giada At Home. Meatloaf has to be accompanied by mashed potatoes in our house to round out the comfort food menu, so we used the leftover garlic while boiling the potatoes for a hint of flavor.
My 5 year old typically is not a meatloaf eater since green peppers are part of our recipe, so I had the back-up pasta plan in place. To our surprise my son vaporized the meatloaf!
A tiny over site – we forgot the eggs! Despite that goof, it was still moist and worked well the next day on a baguette. I suggest a light Pinot Grigio or Pinot Noir depending on your preference.
Try it and let me know your thoughts on this recipe.
Giada De Laurentiis – Turkey Meatloaf with Feta and Sun-Dried Tomatoes.