TrishHennessy

Reuben

When I first started this hobby blog, I set out to make 52 sandwiches and rank my favourites. I fully anticipated the classic reuben would make the top 10. So let’s see how that goes. Firstly, COVID-19 has thrown a wrench in my sandwich making plans. I live in Toronto and planned to scour theContinue reading “Reuben”

Panini party

If you are lucky enough to have been gifted a panini press, as I was, it’s the main ingredient for any party: make it a build your own panini party. Stack up some ciabatta buns. Set out a range of panini fixings: 2 or 3 sliced cheeses (I’m using brie and gruyere), proscuitto, thinly slicedContinue reading “Panini party”

Fondue toast

There are so many variations of cheese toast, but this one is my favourite—in part because it serves two roles. Served cold, the cheese spread that is the star of this toast is excellent on bread, toast, or crackers. Broiled, it makes for cheesy goodness reminiscent of one of my favourite things in the world,Continue reading “Fondue toast”

Epic burger

A burger is a rare treat in this household and, I’ve gotta say, I’m usually quite boring when it comes to burger preferences: patty, American cheese, pickles, onions, lots of mustard. Today, I’m breaking out of my routine and creating an epic burger—the first one of the year: special sauce, “shreddice” (shredded lettuce), patty, aContinue reading “Epic burger”

Tuna melt with fries

Just because we can’t go to the diner during COVID-19 lockdown doesn’t mean we can’t bring the diner to us. Today I’m making a classic diner dish: tuna melt with fries that are baked in the oven and equally delicious. I start with the fries: Peel three russet potatoes and hand cut medium-sized fry slices,Continue reading “Tuna melt with fries”

Bacon and egger

In the age of COVID-19, people are playing this game: what is the first thing you want to eat when you can go to a restaurant again. My answer? Brunch. But why wait? I’ve got everything I need to make my own at home. So that’s what I’m making today. It’s the weekend and we’reContinue reading “Bacon and egger”

Crab cake sliders

Groceries are getting harder to come by in the age of COVID-19, so imagine my surprise when I came across a 1/2 pound container of crab at the grocery store. Time for crab cakes! I haven’t made them in years, but I’ve got all the ingredients to make crab cake sliders and I’m going forContinue reading “Crab cake sliders”

Ham biscuit brunch

One of things I love most about brunch is the ability to take leftovers, like last night’s ham, and pair it with homemade baking—to everyone’s delight. Enter the decadent but super easy to make biscuit. Make a batch of these Martha Stewart-inspired biscuits, set out ham, cheese, pickles, mustard, rhubarb compote, and butter, then letContinue reading “Ham biscuit brunch”

BBQ bean toast

Is there nothing more fuel efficient than a mess of beans on toast to keep the home fires burning? It’s cheap, easy, and a solid option if your physical distancing during COVID-19. Today I’m making BBQ bean toast, working from a batch of homemade beans—I am talking those dried beans you’ve long neglected in theContinue reading “BBQ bean toast”

Avocado toast ++

I didn’t understand the mass appeal of avocado toast until I ordered one at a restaurant that was served on crusty bread and topped with a perfect poached egg. I’ve been thinking about that sandwich ever since, so today I’m going to try to recreate it and add a few of my own twists. FirstContinue reading “Avocado toast ++”