In honor of Valentine’s Day I had to visit the cookbook of my true author-love, Mark Bittman:
It’s another simple dish.
Can I bore you with another acting tale? Cause acting is the reason I’ve been resorting to the quick and simple.
I am busy this week trying to find a shot from my last headshot shoot in which I have “ice in my eyes”. My agent’s words.
Ummmm, yeah.
Here is what my agent picked out of the options I gave him:
Am I icy? I dunno.
In between actual jobs, auditions, mailings and class, finding an appopriate photo out of the hundreds taken that day took the rest of my time. My eyes are rarely icy, apparently.
Woe is me, having to look at myself all day. That’s enough of that.
On to food.
Again with the dishes with nationalities. This one is “Swiss-style”, according to my love, Mark Bittman. At least, the original recipe made with potatoes and other vegetables was. I made the variation on this bake.
Bake means casserole. But sounds fancier.
This is so simple it seems silly to post it, almost. It’s basically a mound of cheese and some peppers on bread.
In the future I want to make a version with cheddar and pimientos.
That would no longer Swiss.
More Southern like pimiento cheese?
Pimiento cheese is the shiz-nit, incidentally.
What are your favorite cheese/veggie combos? I want to know!
Swiss-style Bake(based on Mark Bittman’s How to Cook Everything Vegetarian)
Several slices of whole wheat bread
Freshly ground pepper
Freshly ground sea salt
2 cups reduced-fat mozzarella, shredded(but really I’d use full-fat in the future as this was a bit dry)
1 Tbsp. cornstarch
I cup chopped jarred roasted red peppers
Preheat oven to 375.
Layer bread, salt and pepper, then cheese, then peppers in an 8×8 pan. So hard. Cover with foil and bake around 15 minutes, then uncover and bake til cheese is browned n bubbly. Kind of how you want your champagne to be minus the brown part.
Scrumptious Gruel 