Pear Galette

In A Well-Seasoned Appetite, Molly O'Neill's collection of  "recipes from an American kitchen," she wrote about her dissatisfaction with pears for not being apples. I've always believed O'Neill was stating that while she was quite pleased by pears, she simply wished that they weren't gritty, and rather that they were also as tingly crisp as apples. While I wholeheartedly agree, I had no problem taking a bite out of this recipe for pear galette and quickly scarfed down (winter time, get it?) two slices. But to round out the point in a way, I do however find quince to be a kindly considered hybrid of apples and pears, respecting both parties.

This dessert is elegant and designed to impress but honestly it's not even that difficult and moves along pleasantly. Just have your frangipane ingredients all measured out for convenience sake, and use care when dealing with the delicate business of slicing the pears. Work quickly too, so your pie dough doesn't lose its vigor before being transferred to the rimmed baking sheet (or pie dish, as I used).

Edges brushed with egg wash before going into the oven...

While making my galette, quite by happenstance, Laura Nyro  sang out on my stereo, "...marzipan sweet bakin out in December..." While frangipane and marzipan do have their differences, the lyric was certainly apropos enough here. 

So...care for sour cream on that? Extra jam topping? I'd be delighted!

The recipe for Pear Galette below and the direct link with a more printer-friendly page is here.

From the Williams-Sonoma test kitchen:

Pear Galette

Serves 6 to 8

For the frangipane:
1 1/2 cups (6 oz./185 g) sliced almonds
2/3 cup (5 oz./155 g) sugar
1/4 tsp. kosher salt
2 eggs, lightly beaten
1 tsp. vanilla extract
1 tsp. almond extract
2 Tbs. unsalted butter, melted

3 firm but ripe pears, preferably Comice or Anjou
1 batch Basic Pie Dough
1 egg beaten with 2 tsp. water
1/4 cup (2 1/2 oz./75 g) apricot jam

Position a rack in the upper third of an oven and preheat to 425°F (220°C).

To make the frangipane, in a food processor, combine the almonds, sugar and salt and process until the almonds are finely ground. Add the eggs, vanilla and almond extracts and melted butter and process until the mixture comes together. Set aside.

Cut the pears in half through the stem end and remove the cores with a melon baller. Slice the pears very thinly vertically, stopping 1/2 inch (12 mm) from the stem so the pear slices stay attached at the stem end.

On a sheet of parchment paper, roll out the pie dough into a round 13 inches (33 cm) in diameter and about 1/8 inch (3 mm) thick. Trim off any ragged edges to make an even 12-inch (30-mm) round.

Evenly spread the frangipane over the dough, leaving a 2-inch (5-cm) border uncovered. Fan the pears in a decorative pattern on top of the frangipane, cutting the pear halves in half vertically if necessary to make them fit. Fold the edges of the dough up and over the filling, forming loose pleats all around the edge and leaving the center open. Using the sheet of parchment paper, transfer the galette and parchment to a rimmed baking sheet. Using a pastry brush, brush the edges of the galette with the egg wash.

Bake the galette until the pears are tender when pierced with a knife and the crust is golden brown, 50 to 55 minutes. Transfer to a wire rack to cool.

While the galette is cooling, in a small saucepan over low heat, warm the jam until it is liquefied. Pour through a fine-mesh sieve set over a small bowl. Using a pastry brush, gently brush the top of the tart with a thin coating of the jam. Cut the galette into slices and serve warm or at room temperature. 

Tip O' the Mornin' to Ya--Corn Bread

I tried making a Jiffy yellow cake mix something or other for one of my parent's or sibling's birthdays, I seem to recall, when I was about five years old. It was a ghastly affair. When pulled out of the oven and sliced open, I heard  the food angels cry as the innards revealed a loose, fibrous stretchy seaweed of sorts. I have no earthly idea what I did--but needless, I suppose to say, it was revolting, even to my ill-equipped five year old palate.

I've come a long way since then (more than a short trip, I assure you) but I still have a fond appreciation for the Jiffy mixes and the simple recipes found on the back of the boxes. Recently, on a whim, I picked up a Jiffy corn bread muffin mix at the grocery store and it all came out just fine--no, more than fine, good!

Now, the tip? Add a can of creamed corn to the mix! Isn't that absolutely rich? Also, blend a tablespoon or so of honey into softened butter and slather it with abandon onto your corn bread, newly arrived, fresh and hot out of the oven.

Here's the Nordic Ware Citrus Blossom Williams-Sonoma loaf pan I used for the corn bread. How handsome!

Do enjoy!

Fried Chicken & Latke Waffles with Gravy

It's hardly a secret that I think Baby makes the best potato pancakes (latkes) and I love fried chicken and waffles, so we thought to combine the two to fantastic results (shown), our own fried chicken and latke waffles! Williams-Sonoma had a buttermilk brine mix once that appears to have been discontinued--but a simple brine they currently carry may work as well to make the excellent chicken. Baby even suggests just using a package of Hidden Valley ranch dressing mix found in any supermarket as the brine (it's basically the same thing and cheaper too)!

Fried Chicken & Latke Waffles
(Serves at least four with left overs)

Ingredients
For the Fried Chicken:
1 whole chicken cut apart into eight sections (have your butcher do this, if not found already cut up in a bag at your supermarket)
Brining mix (enough to thoroughly pat chicken to draw out the moisture from the meat)
Buttermilk (ditto)
2 cups flour, with 1 teaspoon salt and pepper each
Vegetable oil

For the Latke Waffles:
3 medium baking potatoes such as Yukon gold, grated (or even a bag of already grated potatoes, to save work--perhaps you can find this at your supermarket too)
Roughly 1 cup each chopped white or yellow onions, carrots, and celery
3 TB flour
1 cup bread crumbs
1/2 cup buttermilk
3 eggs, beaten
1 pinch or two of salt and pepper

For the Dressings:
1 jar Heinz chicken gravy, or make your own ahead of time if you have a favorite
Crown syrup, or other fine maple syrup
Some fresh sage, for garnish (optional)

Method
Rub the brine (generally a mix of lemon, garlic, thyme, and the like) onto your chicken and coat with buttermilk. Cover with plastic and place in refrigerator overnight.

While oil in fyer is heating up for the readied chicken, prepare your latke waffles. Spray interior of waffle iron with cooking spray. Mix all latke ingredients well. Ladle batter into waffle iron. Close and cook each waffle for approximately five minutes, flipping half-way through if using a flip waffle iron. We used a very friendly, Oster DuraCeramic flip Belgian waffle maker, also priced nicely and available on Amazon Prime for about $35. Bed Bath & Beyond, Amazon carries them too.

Prepare a large, heavy bottomed pot with about 4-inches deep of oil on high heat or use a Cuisinart Mini Deep Fryer (boy do I love these things and they're reasonable priced too, around $50) filled with no more than a liter of vegetable oil. Set temperature according to product directions. When ready to fry chicken, remove from brine and shake off excess buttermilk. Dredge in 2 cups of flour that have been combed with with the 1 tsp and pepper each. I like to use a gallon bag to shake it up, a few pieces at a time, just like Shake n' Bake. Shake chicken in batches, shaking of extra flour and add to your fryer, no more than 3/4 pound at a time  until nicely browned. Remove to plates layered with paper towels.

Heat the gravy--using a microwave is fine.

When savory latke waffles are done, plate them and top with the most marvelous, juicy chicken. Ladle some hot gravy on each dish with a bottle of maple syrup such as Crown syrup (check out that post) on the side should your guests might wish both. I know I did. Drop some sage leaves in to the hot oil for one second and scoop them out carefully with a slotted spoon, now crisped. Top your dish and do enjoy!

Vodka & Latke Party

I was so inspired by a page in a Williams-Sonoma catalog that I planned a simple, casual cocktail party on a Sunday afternoon for a handful of guests, featuring nips of vodka, a bottle of highly appropriate rose wine and a trio of latkes with various toppings. Pink candles radiated from a shimmering candelabra as a Burleigh ware pitcher filled with blue hydrangeas and a vase of fragrant spring lilacs looked on. These recipes from reliable W-S are great and resulted in the latkes being devoured readily. I also added some canapes with goat cheese and onion marmalade to further the platters. Above are the latkes with beet relish. Much was prepared ahead and to save more time and effort I purchased beets that were already cooked and only had to chop them. They marinated for a few hours in balsamic vinegar and olive oil and then sat on a soupcon of creme fraiche (not the suggested sour cream) with sprigs of curly parsley.

It hardly seemed necessary to go through the hassle of grating zucchini for the next dish so I improvised and snipped the heads off of microwave-ready asparagus spears instead. I subbed a gentle gorgonzola (that was already crumbled) for the suggested feta cheese, sprinkled micro basil over it and drizzled a little basil oil as well. Seen below in preparation!

Canadian smoked salmon swam upstream with creme fraiche and instead of a (possibly expensive!) mix of parsley, chervil, tarragon and dill as the recipe suggests, I thought to use micro wasabi, in a riff of what might be found on a tray of sushi.

A simple arrangement of butter leaf cookies on an elegant coupelle!



Cheers then!

A Kitchen List

Our dear friends and neighbors from across the hall recently moved out and across town (and not because of us!) as you might have read from this post. As they were creating their new, larger apartment, they also wanted to create a better, proper kitchen with basic essential cooking tools. When asked what I recommended, I readily complied and provided a list. Kitchen appliances can be expensive but if you invest in good equipment, you'll never need to replace any of it. Excellent knives are a must. Take your time with your purchases perhaps, don't leap in all at once, and get a hold of what you need for your recipes as you merrily cook along!

KITCHEN LIST:
4 quart Le Creuset dutch oven
Le Creuset cast iron skillet (among other things, for bacon of course, well oiled) 

All-Clad set of pots

All-Clad measuring cup set (1 cup, ½ cup, etc.)

All-Clad measuring spoon set (TB, tsp, etc.)

All-Clad 10” skillet

Rubber coated whisk (so as not to scratch up your All-Clad pots)

Wire whisk

Ladle 

Cutting boards (both wood as well as plastic, which is dishwasher ready for easier clean-up)

Ramekins (little round set of six to prepare chopped ingredients before cooking)

Melamine nesting mixing bowls (set of four, for prep)

Pyrex nesting mixing bowls (set of four, also good for prep)

Pyrex 13 X 9 baking dish (for lasagnes and brownies!)

Several rubber spatulas (flat for flipping;  curved for stirring)

Non-stick frying pan (Sunday eggs)

Pasta pot set with strainer
Fine-mesh strainer

Colander

Henkels/Wustof knife set of three

Henkels/Wustof kitchen shears (cutting bacon instead of chopping when required; opening anything vacuum-sealed)

Do enjoy your kitchen and remember Williams-Sonoma is heaven!

 

What Were You Doing New Year's Eve?

 

Happy New Year! My fella and I had a ball with a cleverly composed collection of companions! I set the table with pink candles stuck into Russian-inspired in tone candelabras with fir boughs draping forth from a homey Burleigh ware pitcher, surrounded by pine cones and dried Victorian blue hydrangeas on a framed antique map over a vintage runner scattered with Japanese tangerines. We selected the red wines ahead of time and placed a host of whites in the refrigerator. Several bottles of Perrier-Jouet Champagne and prosecco joined them in anticipation of a toast at midnight! I don't mind telling you we put out paper napkins, "silver" plastic forks, knives and spoons and Chinet appetizer and dinner plates for our guests. Nobody seemed to mind and my, how much clean-up time we saved ourselves!

Our buffet menu was simple and elegant--links are below.

We started out with duck liver mousse--and do make this the day before you plan serving it, allowing this delicacy a chance to settle in. John Greeley's (executive chef at '21') steak tartare was utterly perfect and was eaten quickly by our guests. A fantastic French onion soup followed, courtesy of Julia Child, poured into cups and topped with individual slivers of French bread toasts covered with grated Swiss, Emmental and Parmesan cheeses. A salad of red and green lettuces is seen here, tossed with shallot vinaigrette and crisped prosciutto. We couldn't find escarole, as suggested in the recipe, so we improvised--improvisation is as much of a necessity as is a skillet or a spatula in the kitchen.

The peas! And mushrooms too went into our penne pasta (instead of garganelli) with cream sauce. Since the recipe called for prosciutto, we subbed wild mushrooms to avoid redundancy while bulking up on meaty flavor. It was delicious!

MENU FOR NINE
To Start
Duck Liver Mousse with Armagnac Cream
Steak Tartare from '21'
Julia Child's French Onion Soup (Soupe a l'onion)

A Superb Salad
Red and Green Lettuces with Crisped Prosciutto and Shallot Vinaigrette

The Pasta Course
Penne with Peas and Parmesan and Wild Mushrooms in a Cream Sauce

To Sup
Bloody Mary Steaks--Baby made this up. He marinated several pounds of flank steak with a Bloody Mary mixture overnight and a scoche of Russian Standard vodka. After that, the steaks were a snap to cook, arriving to the table medium rare in less than 15 minutes (including six minutes allowing the meat to rest before serving).

For Something Completely Sweet
Pepperidge Farm Chocolate and Coconut Cakes. Store bought. Love. Colorfully decorated the silver serving tray with more of the tangerines.

A Dinner to Die(t) For

As Baby was away on business for three weeks and rigorously dieting all the while, I wanted to create a celebratory dinner for him upon his return; one that was delicious but also mindful, regarding pounds and ounces. I had read an article in New York magazine about the influence of cauliflower in terms of the city's tables--I was instantly intrigued as it set my mind to work on what was to be the centerpiece of our dinner--cauliflower steaks! This cruciferous vegetable has been blanched, sliced and griddled all over town apparently as of late. I was drawn to a particular description of the cauliflower first being "milk-pickled" at Blue Hill in Greenwich Village before being cooked sous vide and then seared. For a number of hours, I thought to let our halved head of cauliflower sit refrigerated in low-fat milk with a few tablespoons from a tin of buttermilk brining powder we had bought at Williams-Sonoma, shaking the mix about now and then. The cauliflower was then ready for a sear in a cast iron skillet. I wasn't sure if the whole thing would fall apart but it didn't, clinging firmly to its leaves at the base, which added a fine flavor. I think our veggie friend could have even withstood more time in the pan for an even markedly deeper char.

Garlicky kale from Fresh Direct was a great side and we absolutely fell in love with our easy-to-make, beautiful summer squash salad so fresh and full of flavor from basil and parsley with crunchy red quinoa and complementing walnuts from Epicurious.com.

Rosie Daley, Oprah Winfrey's spa chef from years ago, provided a recipe for Chocolate Tofu Cake from In The Kitchen With Rosie for a wonderful dessert! Tofu, cocoa powder, cinnamon, maple syrup, low-fat ricotta cheese and cream cheese, a few tablespoons of Godiva chocolate liqueur and Patron coffee liqueur were first all whipped up and then chilled (no crust!) to lead us to a most satisfying, guilt-free conclusion! 

Tuscan Frittata Affogata

It's rather embarrassing. This recipe for Tuscan Frittata Affogata that I pulled from a Williams-Sonoma catalog is supposed to serve 8-10 people but when I served it during the chatty, wine-fueled evening with my friend Ace, we hunkered down and devoured the entire thing, just we two, in one sitting. Italian for "drowned frittata", this eggy dish is covered in rich tomato sauce and gooey mozzarella cheese. Call it what you may, but we quickly called it--gone!

Tuscan Frittata Affogata
Adapted from Williams-Sonoma
Ingredients
10 eggs
1/2 cup grated pecorino romano cheese
Salt and freshly ground pepper, to taste
2 Tbs. plus 1 tsp. olive oil
8 oz. mild Italian sausage, casings removed
1 small yellow onion, cut into 1/4-inch slices
1 red bell pepper, seeded and cut into 1/4-inch slices
1 cup tomato sauce 6 oz. fresh mozzarella cheese, sliced 6 to 8 fresh basil leaves, thinly sliced

Method
Preheat a broiler.
In a large bowl, whisk together the eggs, pecorino romano, salt and pepper. Set aside.
In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, breaking apart the larger pieces, until browned and cooked through, 6 to 8 minutes. Transfer to a bowl. Wipe out the pan with paper towels.
In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and bell pepper and cook until the onion is translucent, 3 to 4 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the pepper is tender, about 10 minutes more. Add the sausage to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 2 to 3 minutes. Continue cooking until the eggs begin to set, 4 to 6 minutes more.
Meanwhile, in the shallow half of the frittata pan over low heat, warm the 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 2 to 3 minutes. Uncover the pan and pour the tomato sauce onto the center of the frittata, gently spreading it to the edges. Arrange the mozzarella on top. Transfer the pan to the broiler and broil until the cheese is melted, 3 to 5 minutes.
Slide the frittata onto a serving plate, sprinkle with the basil and serve immediately.
Serves 8 to 10.

Soundtrack: Riotous laughter and catch-up conversation

Everything But The...Frittata Pan!

Our dear friend was incredibly kind and thoughtful to have given us this wonderful Frittata Pan from Williams-Sonoma as a housewarming gift. First time out I fried up some bacon and then sauteed a chopped onion in the deep half before adding in a blend of shredded Monterey Jack and Colby cheeses that I had stirred into three whisked eggs with a little milk, salt, and pepper. After the eggs were beginning to set, I lightly brushed olive oil in the shallow half of the pan, and then put it upside down on the deeper pan and flipped it, allowing it all to set further, cooking for a few minutes more. And voila! Here we have a perfect frittata!

Below is the recipe from Williams-Sonoma for the somewhat more adventurous Butchers' Breakfast Frittata, which I used as a guideline for the simple frittata I made by my lonesome. This is a great one-shot deal, ideal for serving a hungry bunch at brunch.

Butchers' Breakfast Frittata
Ingredients:
10 eggs
1 cup grated sharp white cheddar cheese
1/2 tsp. salt
Freshly ground pepper, to taste
1 Tbs. olive oil, plus more as needed
4 oz. white button mushrooms, sliced
6 oz. bangers (fresh pork sausage), cut into 1/2-inch half-rounds
6 oz. ham steak, diced
1 cup thinly sliced green onions, white and light green portions
Directions:
In a bowl, whisk the eggs, then stir in the cheese, salt and pepper. Set aside.
In the deep half of a frittata pan over medium-high heat, warm the 1 Tbs. olive oil. Add the mushrooms and cook until golden and tender, 3 to 4 minutes. Transfer the mushrooms to the egg mixture.
In the same pan over medium-high heat, cook the sausage until browned and cooked through, 5 to 6 minutes. Add the ham and cook until heated through, about 2 minutes. Reduce the heat to medium, add the green onions and cook until tender, 1 to 2 minutes. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs are just beginning to set, 4 to 6 minutes more.
Lightly brush the shallow half of the frittata pan with olive oil and heat over medium heat. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, about 6 minutes. Gently shake the pan to loosen the frittata and slide it onto a serving plate.
Serves 8 to 10.

Everything But The...Ruffoni Gratin Pan!

I have to confess that I'm cheating on Baby with an Italian: not just any Italian mind you, but the handsomely turned out, absolutely gorgeous hammered copper Italian Ruffoni Gratin Pan with brass acorn and oak leaf embellishments. We met at Williams-Sonoma several months ago and it was, at least for me, love at first sight. When at last I finally was able to take this beauty home, I couldn't wait to make wild, passionate Swiss Chard Gratin with it.

Swiss Chard Gratin

Adapted from Saveur, #88, November 2005

Any flamboyant sort of chard can be separated into two parts: the abundant leaves and the considerable stalks.

Start with the stalks: get about a pound of Swiss Chard (green, red, or rainbow), trim the ends and remove the stalks, cutting them into 3-inch pieces and boiling for a few minutes in a reliable pot with salted water and a few bay leaves. Drain into a colander.

Now, for the leafy greens: roll them up and cut thinly on the bias to make a chiffonade. Wilt in a large pan with at least two tablespoons olive oil and minced garlic. Add cayenne pepper, salt and black pepper to taste. With a slotted spoon, place into colander as well.

To make the bechamel sauce: in a heavy saucepan, stir a quarter cup flour into a melted stick of butter over a medium-low flame. Stir constantly for three minutes and increase heat to medium, whisking in two cups of cold milk, a little at a time to make a fine paste. Add salt! Pepper! And most importantly a lot of grated nutmeg! Whisk continually for 15 minutes and you'll have a greatly thickened, most virtuous sauce.

Put your chard leaves and stems into the gratin pan, cover with the bechamel sauce, add even more nutmeg, a whole lot of grated gruyere cheese and place in a 400 degree preheated oven. Bake until shimmering perfection is achieved, roughly 25 minutes.

Everything But The...All-Clad Reduction Pan!

Williams-Sonoma is my Tiffany's. You know, when in Breakfast At Tiffany's, Holly Golightly blissfully asserts that nothing bad could ever happen there, and that they've got the most charming employees, etc.? That's how I feel when I enter Williams-Sonoma. I become sorta fuzzy all over and exhilarated at the same time by being around all the pots and pans and dinnerware. I lovingly stare at the Breville kitchen equipment and Japanese knives crying out to slice and dice a tomato with the precision of a culinary Ninja on olive wood cutting boards, and oh! something, anything from the heartbreakingly gorgeous, prohibitively priced Ruffoni hammered stainless steel collection wrought from workshops in Alpine Italy, and yes! the sturdy Mauviel copper pots, all the while musing that, "One day...this...will be mine!" Sometimes I do go a little overboard when I find a brilliant set of glasses, a particular table cloth or dish towels, herb snippers, or a fine mesh sieve that I must have. I wait though. At least a day. Maybe longer. I feel that if I make the trek back then it truly must be something I really want. I do that with most things when shopping. My credit card company loves me.

As you go along in life, whatever your passion, one of the great passages it seems to me is the importance found in replacing old, merely functional items in your kitchen or wherever, with solid, better quality items that will last forever, things that are more satisfying to use. For me, I started chucking out stuff sometime in my 20's and over the years, it's all been replaced, one Le Creuset pot, All-Clad pan or Henckels knife at a time.

The All-Clad Reduction Pan is a gem. Baby makes his stock, I make my reductions. This pan actually assists with both in the most marvelous, stainless-steel way: measure marks are etched inside the pan in cups and liters! When a recipe calls for a sauce or a stock to be reduced to say, one cup, just read between the lines.

Praise The Pearl - Williams-Sonoma Grilled Meatball Subs

Finally, it feels as if summer has arrived and it's time for both chillin' and grillin'. These meatballs are awesome and so too, the Smoky Bacon BBQ Sauce. As much as I am completely enthralled by the invention of the Meatball Grill Basket, I don't have a grill and all, so I made the meatballs stovetop (and grilled the onions as well) with my Calphalon grill pan and finished them off in the BBQ sauce. Divine! We felt like baking so we made our own dinner rolls, instead of purchasing the sourdough sandwich rolls that the recipe suggests. It was very easy and well worth the extra time spent on the preparation. Follow that recipe from Cuisine at home - but unless you plan on feeding the entire British Army, cut the recipe in half. Also, I think Pillsbury Grands would work out really well, if you want to start eating sooner. Or just drop the whole idea, and go out and find those store-bought, already made sourdough sandwich rolls! Oh, and throw a really good loaf of French bread into your Cuisinart to use as your bread crumbs (instead of the "crustless white bread"). It'll keep for ages in a Zip-loc bag to use whenever you need.

Here's the original Williams-Sonoma recipe for the meatball sandwiches:

Ingredients
1/4 cup milk
1 cup torn pieces of crustless white bread (1/2-inch pieces)
2 yellow onions
4 Tbs. olive oil
1 tsp. salt, plus more, to taste
1 lb. ground beef
2 Tbs. chopped fresh flat-leaf parsley
1/2 tsp. chopped fresh thyme
Freshly ground pepper, to taste
1 jar smoky bacon barbecue sauce
4 sourdough sandwich rolls, each about 5 inches long, halved lengthwise
4 slices provolone cheese, each 1 oz., cut into 1-inch strips

Directions
Prepare a medium-hot fire in a grill. In a large bowl, combine the milk and bread and stir until evenly moistened. Set aside. Finely dice half of 1 onion. In a small saucepan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and a pinch of salt and cook, stirring occasionally, until the onion is softened, about 6 minutes, reducing the heat as needed to prevent browning. Let cool to room temperature. Add the cooked onion, ground beef, parsley, thyme, the 1 tsp. salt and pepper to the bowl with the bread mixture. Using a spoon or your hands, gently mix just until the ingredients are combined. Spray the wells of a meatball grill basket with nonstick cooking spray. Using about 3 Tbs. of the meat mixture for each meatball, form the mixture into balls in the bottom half of the wells (the side with the handle). Close the lid on the basket.

Thinly slice the remaining onions. In a bowl, stir together the onions and the remaining 3 Tbs. olive oil. Transfer the onions to a mesh grill-top fry pan and place on the grill. Cover the grill and cook, stirring occasionally, for 15 minutes. Season the onions with salt and pepper; keep the onions on the grill. Place the meatball basket on the grill. Cover the grill and cook, turning the meatball basket over once, until the meatballs are cooked through, about 14 minutes total. Meanwhile, continue cooking the onions, stirring occasionally, until caramelized. Remove the meatball basket from the grill but keep the onions on the grill. Pour the barbecue sauce into a 5-quart Dutch oven, add the meatballs to the pot and place on the grill. Heat until the sauce is warm, 2 to 3 minutes. Arrange the sandwich rolls, cut side down, on the grill and toast until golden, 2 to 4 minutes. To assemble the sandwiches, layer the onions, meatballs and cheese on the rolls, dividing evenly; spoon on more sauce, if desired. Place the sandwiches on the unheated side of the grill, cover and heat until the cheese is melted, 2 to 4 minutes. Serve immediately. Serves 6.

Everything But The...Kitchen Shears!

Isn't it just gorgeous? Wustof is definitely on the cutting edge with the most fetching kitchen shears, offering a good weight and a firm grip, perfect to hack a chicken apart, cutting cleanly and easily through the bone. I'm sure Baby and I will find other uses for this cunning device. In the meantime, we find it to be shear genius!