This update on the diner classic, the Monte Cristo, is one to please every palate. Egg and cream soaked challah is cooked and layered with Gruyere or swiss, another piece of challah toast, and topped with maple-candied country ham. If you don’t have country ham on hand, sub 1 for 1 with bacon.
This cassoulet is non-traditional in a couple ways but it includes some of the key components of the ‘peasant’s dish’: beans, various meats, and veggies all of which are slow cooked for hours. What you get on the other end is a bowl full of soupy, sweet and savory, meaty, stick-to-your-ribs union of flavors that may or may not be the best bite of beans you’ve ever put in your mouth. There’s a lot going on in every bite. A lot.
If you’re hankering for a fruit cobbler or a traditional, super sweet fruit crisp, you might want to pass on this rendition. WAIT! There is a take-away: use cardamom in place of cinnamon and plums as your fruit in any crisp/cobbler recipe you DO try. The flavor combination is out.of.this.world.
I love sweet chili, the kind of chili that is perfectly balanced between sweet and spicy. Maple syrup brings the sweet and jalapeños and cayenne bring the spice. I love chili with lots of meat and tons of beans. This recipe has all those things and more–specifically, garlic–nearly a whole head of garlic+garlic powder.
Spring is the season to see the most amazing skyscapes and sunsets in Interior Alaska. The “big sky” concept in Fairbanks puts Montana to shame. I swear if I could write a love letter to the Alaska sky, I would in a heartbeat, and it would probably be the most fervent letter I’ve ever written….