It’s a giveaway day! Know what else it is? It’s my birthday! I’m a whopping 33 effing years old today. Whoa. Whoa. My plan is to do basically nothing out of the ordinary and have my husband make me slow cooked french onion soup. With the good gruyere cheese. Gotta have the good gruyere cheese. You know, the older I get, the more I just want my birthday to be a normal day. But with some awesome food.
I received a copy of the Portlandia Cookbook to review and giveaway from Blogging for Books! (Thanks Angi for turning me onto them, they are rad). On top of that, I’ve got the recipe for the bird in a grilled cheese nest, that I made, and devoured, and loved.
First off, let’s get to the book. You Portlandia lovers out there, this one’s for you! (duh). Really though, I actually read this book front to back in about an hour. It really does read like an episode of the show. I was skeptical about the recipes being worth it (especially the dumpster diver recipes), but I found myself wanting to make almost all of them. FYI, no recipe from the dumpster divers, just a party planner. tee-hee. This cookbook is definitely hilarious. I’ve been calling Olympia the real Portlandia since I moved here, so it freakin cracked me up reading this book. Even some LOLs. If you are looking for a great gift for someone who likes the show, this is definitely it. It’s not a cookbook I would keep forever, but probably the most entertaining one I have ever read. Ever.
Wanna hear about the recipe I tried? The bird in a grilled cheese nest? It’s a fancy grilled cheese with an egg in the middle. Like, fried parmesan cheese crust grilled cheese. With an egg in the middle. Like, grilled with mayo AND butter grilled cheese. With an egg in the middle. Oh man……. We had a housewarming party right after I made it, and I got pretty schwilly and raved about it for much longer than anyone wanted me to. Am I doing that now? Oops.
- 4 slices best-quality packaged white sandwich bread
- 2 tablespoons mayonnaise (not reduced fat)
- 2 tablespoons freshly grated Parmigiano-Reggiano
- 3 ounces (about 1 cup) coarsely shredded cheese, such as fontina, unaged Asiago, or unaged Gouda
- 1 scallion, thinly sliced
- Unsalted butter, for the pan
- 2 large eggs
- Truffle salt (optional)
- Preheat the broiler, setting the rack 6 inches from the heat.
- Arrange the bread on a work surface and spread 1 side only with the mayonnaise, evenly and to the edges. Sprinkle the Parmesan over the mayonnaise and press lightly to make it adhere. Flip the bread and add the coarsely shredded cheese and the scallions to 2 of the slices. Close the sandwiches, with the Parmesan-encrusted sides out.
- Heat an ovenproof griddle or skillet over medium heat and lightly grease with butter. Add the sandwiches and cook over moderate heat until lightly browned on the bottom, 1 to 1½ minutes.
- Transfer the sandwiches to a cutting board. Using a biscuit cutter or the
- rim of a glass, cut out a 2-inch hole in the center of each sandwich. Return the sandwiches and cutouts to the griddle, browned side up, and melt a sliver of butter in the holes. Crack an egg into each hole and cook over medium heat for about 30 seconds. Transfer the griddle to the broiler and cook until the top is browned and the egg whites are just set but the yolk is still runny, about 2 minutes. The tops and bottoms should be perfectly golden, but be careful not to overtoast the bread.
- Sprinkle the eggs with truffle salt, if using, and serve immediately, with the cutouts of bread on the side.
OK, now for the giveaway! One lucky winner will win a copy of this book! Enter with the rafflecopter below. Giveaway will be open until Monday, December 9, 2014 at 12:00AM. Winner will be emailed shortly after. Open to US shipping addresses only. Good luck!
***Recipe and photo disclosure: Reprinted from THE PORTLANDIA COOKBOOK by Fred Armisen and Carrie Brownstein, with Jonathan Krisel. Copyright ©2014 by Broadway Video Entertainment, Inc. Photographs copyright ©2014 by Evan Sung. Published by Clarkson Potter/Publishers, a division of Random House LLC, a Penguin Random House Company***