Fontina, Blackberry Basil Smashed Sandwiches

(Courtesy of “How Sweet It Is”)
Fontina + Blackberry Basil Smash Grilled Cheese Sandwiches

makes 4 sandwiches

1 loaf of multigrain bread, cut into 8 thick slices

12 ounces of fresh blackberries

12-15 fresh basil leaves, chopped

6-8 ounces of fontina cheese, sliced

2 tablespoons olive oil

In a large bowl, mash blackberries with a fork (be careful – they will splatter!) and stir in chopped basil. Heat an electric griddle or large skillet over medium-low heat.

Lay a piece of cheese on each slice of bread, then top with a few spoonfuls of smashed blackberries. Gently pick up 3 slices, brush some olive oil on the bottom, and place them on the griddle or skillet. Place the remaining slices on top, brushing them with olive oil too. I like to cook these over lower and slowly so the bread gets perfectly golden and the cheese melts, so let each side cook for about 4-5 minutes. Remove and dig in!


From Epicurious – delicious!

Roasted Mustard PotatoesRating: 5
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Yield: serves 4

Potatoes tossed in a mustard dressing and roasted to perfection!


  • 3 tablespoons extra-virgin olive oil, plus more for greasing pan
  • 1/2 cup dijon mustard (regular or whole-grain)
  • 2 tablespoons butter, melted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest, grated
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon sea or kosher salt and fresh ground black pepper
  • 5 cups potatoes, cut into 3/4 inch cubes


  1. Preheat oven to 425 degrees F. Lightly grease a large, rimmed, thin baking sheet with olive oil.
  2. Whisk mustard, olive oil, butter, lemon juice, zest garlic, oregano, parmesan, salt and a few turns or pinches of black pepper. Add cubed potatoes and toss well.
  3. Spread out on baking sheet and bake until crusty and golden brown – they can take anywhere from 30 minutes to an hour depending on how well done you like them and how big you cut your potatoes, check every 10 minutes starting around the 30 minute mark.

Adapted from Epicurious

Caramelized Leek Shallot and Pancetta Galette

Shared by Kathy Krause

Another recipe found on Spoon, Fork, Bacon.

Caramelized Leek Shallot and Pancetta Galette

Makes 1

1 recipe cream cheese crust (rolled into a 12 inch circle)
1/2 teaspoon extra virgin olive oil
2 ounces pancetta, diced
2 tablespoons unsalted butter, softened
3 large leeks, white part only, cut in half lengthwise, thinly sliced and rinsed
1 shallot, diced
1 garlic clove, minced
1/4 teaspoon granulated sugar
1/2 cup gruyere cheese, shredded
1/2 teaspoon black pepper
1 egg, lighten beaten
salt to taste

1. Preheat oven to 400°F.
2. Pour oil into a large sauté pan and place over medium-high heat.
3. Add pancetta and sauté until crisp, about 3 minutes. Drain onto a paper towel and pour into a mixing bowl. Pour out all but 1 tablespoon of grease.
4. Melt butter and add leeks, shallots and garlic to the pan. Lower heat to medium low and sprinkle top with sugar. Stir and lightly season with salt.
5. Allow mixture to lightly caramelize for 15 to 20 minutes.
6. Pour mixture into the mixing bowl with pancetta and allow to cool, about 5 to 7 minutes.
7. Gently toss mixture together with shredded cheese and black pepper until fully combined. Season with salt.
8. Pour mixture into the center of the rolled out pie dough and spread evenly, leaving a 2 1/2 inch perimeter around the dough.
9. Egg wash the perimeter of the dough and fold the edges over until sealed.
10. Place galette onto a baking sheet lined with parchment and bake for 20 to 25 minutes or until golden brown. Allow galette to cool for 5 minutes and serve

Chocolate Covered Potato Chips

Recipe was found on Spoon, Fork, Bacon. In honor of Pamela, I’m using Wavy Lays

Chocolate Covered Potato ChipsMakes 1 (15 ounce) bag


1½ cups chocolate chips (milk, semi-sweet, dark is your choice)
1 (15.25 ounce bag) bag ridge-cut potato chips

1. Place chocolate chips in a heat resistant bowl and place over a pot of simmering water. (make sure the water doesn’t touch the bottom of the bowl)
2. Completely melt chocolate until smooth and begin dipping the chips, about ½ way.
3. Shake off any excess chocolate and place chips onto a baking sheet lined with wax paper.
4. Allow chocolate covered chips to dry completely before serving.
5. Store in an airtight container for up to 1 week.

Portland Pizzerias and Their Top Secrets

By Jill Taylor

Continuing the doughy theme of the month, here’s a video piece on the best Portland pizzerias and how they do it. Oven and Shaker (first one featured) is a personal favorite. If you’re really into the fine art of pizza dough, click on the second “Brain Spangler” link.