Euclid Hall

So you’ve just finished Thanksgiving dinner and you’re saying to yourself, “Self, that was good, but we have an awful lot of leftover cheese.  What are we going to do with all of this cheese?”  I’m not sure if this happens in real life or only in my head, but it’s a good way to pretend that this post is appropriate for Thanksgiving.  Dan and I went to Euclid Hall a week ago, and it inspired us to come up with a grilled cheese and pear preserve sandwich that I absolutely love (recipe below).

First, the restaurant.  Euclid Hall is a sister restaurant to Bistro Vendome, one of our favorites.   At first glance, the place looked pretty tiny, with only a handful of tables, an open kitchen and a bar.  It wasn’t until I went hunting for a restroom that I noticed that the entire second floor was also open for diners.  Our menu helpfully informed us that the building has a long history as a bar/restaurant/club, and it was rumored to have even been a brothel catering to government officials.  The restaurant was crowded, and we kind of sat in the middle of things.  Fortunately, the music was loud enough that I felt like we could talk without our neighbors hearing our conversation while not being so loud that we couldn’t hear each other.

For an appetizer we ordered the fried cheddar curds with buffalo ranch.  I was wondering how this would differ from fried cheddar and to be honest, I couldn’t tell.  Dan, on the other hand, turned up his nose at the word “curd” and decided not to have any.  This was fine by me, as it left me with more warm, gooey goodness. The buffalo ranch dipping sauce was good, but I should have stirred it a little more to mix everything together. 
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Unfortunately my entrée, the oyster po’boy, turned out to be a poor choice.  The menu said that it was served on potato bread, with bacon aioli and Jorel's hot sauce, but the only flavor I could taste was the hot sauce.  No bacon aioli!  A single tear rolled down my cheek as I ate it.

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Dan, on the other hand, made a good choice, which brings me back to leftover cheese.  He ordered the Griddled Camembert and Pear Preserve Sandwich with red grape, basil salad and sherry vinaigrette on the side.  I only got one bite of the sandwich, but it was sublime.  The sweet and savory combination was perfect and the camembert oozed out of the sandwich perfectly with each bite.  Dan enjoyed it too, until we realized that he was paying $15 for what was essentially a glorified grilled cheese sandwich.  With that in mind, we decided to make some on our own the next day, which came out just as good as the ones at the restaurant.  I don’t think we’ll go back to Euclid Hall, but at least we got a good recipe out of the deal.

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Grilled Brie and Pear Preserve Sandwich
Inspired by Euclid Hall

1 ounce Brie or Camembert Cheese
2 Tbsp Pear Preserves (we found ours at Whole Foods)
2 slices Bread
1 dab of Butter

Preheat a skillet and melt some butter on it.

Meanwhile, assemble the sandwiches. Spread a T of preserves on each slice of the sandwich.  Layer the slices of brie on top of one slice and grill for about a minute on each side.

Nutritionals (one sandwich) Cals: 365, Fat: 21, Carb: 34, Fiber: 1, Protein: 10
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