Grilled Cheese to Write Home About

I have been super excited to try the grilled cheese bar at Ripple in the Cleveland Park neighborhood of DC.  This chic restaurant somehow feels both comfortable and a little fancy at the same time, and its fare emphasizes locally-sourced ingredients.  The hours of the badass grilled cheese bar at Ripple are, IMHO, a little strange- 5-6:30pm and 10:30pm-midnight, Sunday-Thursday.  However, I'm glad I finally made the effort to get there during the sandwich hours, because WHAT a great find this is!

You can choose from their list of unique- and decadent- grilled cheese options, with creatively descriptive names like Swiss Bank Account, Lotsa Mozza, and Krusty Krab, or you can design your own grilled cheese from the selections of breads (brioche, ciabatta, or multigrain), cheeses (including sheep, cow, blue, washed rind, and goat options), house-made spreads such as jam, hummus, and garlic aioli, and extra toppings like jumbo lump crab, sun-dried tomatoes, calabrese, radish, and organic greens.

WB and I decided to try two on the menu- the Stinky Pete and the 'Shroom 'Shroom.  The Stinky Pete, with fotene cheese (think: limburger), zucchini, and anchovy, was an Adventurous choice, and I thought it was really good (and memorable!), while WB found the stinky cheese a little too strong for her taste.  However, we both absolutely devoured the 'Shroom 'Shroom, with its wild mushroom duxelle and gooey tallegio cheese, and we totally could have eaten more of that sandwich.  Both were served on perfectly crispy multigrain bread, complete with grill marks.

I am really excited to go back to Ripple and create my own grilled cheese! Also, you should know that Ripple owns a small storefront called Sugar Magnolia where you can grab homemade treats including the most amazing ice cream sandwiches I have ever eaten.

Shorts at Christmas!

One of my favorite traditions is making breakfast for my brother, Shorts, when we are home for holidays.  We have been eating these open-faced breakfast sandwiches we call "eggs in a nest" since we were kids.  It's simple, delicious, and a much more exciting twist on your standard egg-and-toast breakfast.

The first step is to toast the bread slightly, to give it a head start before it hits the pan.  Then, cut circles out.  I always use the same glass that reminds me of my Granny.

Place the bread and circles in a well buttered and medium-heated pan.  I like to ensure there is a little melted butter on both sides of the bread.  Crack an egg into each opening, and cook the eggs to your preference.  Season to taste with salt and pepper.

I love my yolks a little runny; it makes a yummy sauce on your plate for the bread circles, which, in my opinion, are the BEST part about this breakfast.

A B-L-T, but not.

Today, the end of the world, WB and I were able to actually go out to eat, sit down and enjoy a relaxed lunch…on a workday! I was so excited when I got to the Wine Kitchen, a new-to-me restaurant in Frederick, MD.  The Wine Kitchen feels cozy yet classy, and the menu features sections entitled “From the Farm,” “Blue Waters,” and “Pastures and Sky.”  For my lunch, I selected the Spicy BLT Sandwich from the “Pastures and Sky” section of the menu.  I have eaten a lot of BLTs in my day, and they have generally been delicious in my experience (what’s not to like??), but this sandwich is EXTRAORDINARY.  I mean, this is not your typical bacon-lettuce-tomato sandwich.  The slightly buttered, toasted sourdough bread surrounds super crispy, salty house-made bacon, fresh and spicy arugula, and subtly sweet, tangy, and just-sour-enough green tomatoes.  The Siracha aioli was creamy and zippy, allowing the Spicy BLT to live up to its name.  I really loved this unique twist on a classic sandwich, and I have been savoring the memory of this lunch all day.  The tater tots with caraway seeds were a nice touch on the side, with the crispy outside surrounding a soft, mashed potato-esque center. I will definitely be back to the Wine Kitchen- next time I want to go there for wine and a sandwich, two of my favorite things.