Last night, I was lucky enough to attend Swagapalooza, an insanely cool event, created to bring bloggers and the makers of cool products/services together to mutually benefit one another (read: the bloggers get to sample said cool products and the entrepreneurs get to show off their goods to well-followed bloggers, who will potentially write about them). Upon entering, I was delighted to run into my friend Danny Gabriner of Sour Flour, who handed me a warm loaf of fresh sourdough bread, baked from scratch by Danny and the Sour Flour team.

This last detail was incredibly fortunate, since I also spent most of the evening sipping icy glasses of something called The Swagapalooza Special, a mystery concoction that worked quickly to ensure my feeling festive. So today, I cobbled together my gift sourdough with aged white cheddar, red onions caramelized in fruity olive oil, sage and black pepper in an insanely delicious grilled cheese (AKA hangover cure).

• ingredients
• 1 tbsp extra virgin olive oil Pantry
• 1/4 red onion, sliced thinly $0.50
• 4 fresh sage leaves, chopped $1 for a bunch
• 1/2 cup shredded sharp white cheddar $3.50 for 8 oz.
• salt and freshly ground black pepper Pantry
• 2 tbsp unsalted butter, at room temperature $1 for a stick
• 4 thick slices of fresh sourdough bread $1.50 for a loaf

Total Cost of Ingredients $7.50

Directions

Heat olive oil in a medium nonstick frying pan over medium-low heat. Add the onions and cook for 15-16 minutes, allowing to caramelize, stirring occasionally. Add the sage and cook for 2-3 more minutes. Remove from heat.

To assemble the sandwiches, butter all 4 slices of bread. Between two slices of bread with the buttered sides facing out, layer half of the caramelized onion/sage mixture, half of the cheese and salt and pepper to taste. Repeat with the remaining bread and fillings.

To cook the sandwiches, heat the same pan you cooked the onions in (no need to clean it first) over medium heat. Cook the sandwiches for 4-5 minutes on each side, until the bread is golden brown and the cheese begins to melt. Flip and cook for 4-5 minutes on the other side.

Slice sandwiches in half and serve immediately.

Makes 2 sandwiches.

Normally, I object to cream cheese in Asian food. It just seems so Americanized and out of place (come on—“Philly” rolls?), but I have to admit that I do enjoy a good crab Rangoon once in a while. With that in mind, I figured, why not put my favorite seafood-cream cheese combination (lox and cream cream cheese, of bagel fame) inside a Chinese dumpling? The resulting potstickers made up for what they lacked in traditional-ness in absolute deliciousness.

• ingredients
• 4 oz. (1/2 package) cream cheese $2 for 8 oz.
• 2 oz. smoked salmon (lox) chopped into small pieces $7 for a 4-oz. package
• 2 tbsp finely chopped red onion (about 1/8 onion) $0.50 for a whole onion
• 2 tbsp drained capers $2 for a 4-oz. jar
• juice of 1/4 lemon 0.50 for a whole lemon
• freshly ground pepper to taste Pantry
• 12 round potsticker wrappers $1.50 for 30
• 2 tbsp vegetable or canola oil Pantry

Total Cost of Ingredients $13.50

Directions

In a small bowl, use a fork to mix together the cream cheese, lox, onion, capers, lemon juice and ground pepper.

Place a potsticker wrapper on a clean, dry surface. Use your finger or a pastry brush to lightly brush water around the edge of the wrapper. Place about 1 1/2 tsp of filling on one half of the wrapper, leaving a little space at the border. Fold the empty half over the filled half and press the wet edges together to seal. Repeat with remaining wrappers and filling.

Heat the oil in a large frying pan over medium-high heat. Working in batches if necessary, fry the dumplings on both sides until golden. Pour 3 tbsp water into the pan over the dumplings and immediately cover with a fitted lid. Steam the dumplings, covered for 2 minutes. Uncover and allow the dumplings to aerate until they are crisp on both sides.

Serve immediately.

Makes 12 dumplings.

These fries are so simple, yet so utterly perfect. Serve with ketchup or, for a real treat, fresh mayonnaise.

• ingredients
• 2 medium Yukon Gold potatoes, scrubbed and cut into spears as pictured (leave the skin intact) $2
• 3 tbsp extra virgin olive oil, plus more if necessary Pantry
• salt and pepper to taste Pantry

Total Cost of Ingredients $2

Directions

Preheat oven to 400 degrees F.

Heat oil in a large frying pan over medium-high heat. Working in batches if necessary, cook potatoes for 4-5 minutes on one side, or until a golden-brown crust forms. Use tongs to flip and cook on the other side. Repeat until all potatoes have been browned on both sides, adding more oil if necessary.

Spread browned potatoes in a single layer on a baking sheet. Bake for 12-15 minutes, or until potatoes are soft on the inside and very crisp on the outside. Toss with salt and pepper to taste and serve immediately.

Serves 4.

Sweet, supple seared plantains practically beg for nutty corn tortillas and earthy green onions. A dash of cumin, a little salt and pepper and some Monterey jack cheese is all these simple taquitos need to become a satisfying vegetarian main dish or appetizer.

• ingredients
• vegetable or canola oil Pantry
• 1 ripe plantain, halved and quartered, lengthwise $0.50
• few dashes of cumin $1.50 for 1 oz.
• salt and pepper to taste Pantry
• 6 green onions, cut into 2” strips $1 for a bunch
• 8 6” corn tortillas $1.50 for 30
• 1/2 cup shredded jack cheese $3.50 for 8 oz.

Total Cost of Ingredients $8

Directions

Preheat oven to 450 degrees F. Lightly oil a baking sheet and set aside.

Heat 1 tbsp oil in a large frying pan over medium-high heat. Add plantains and season lightly with cumin, salt and pepper. Cook for 1-2 minutes on each side, or until golden brown. Push plantains to the side and lightly cook the green onions, just until slightly wilted. Remove from heat.

Microwave the tortillas for 30-40 seconds so they are pliable.

To assemble the taquitos, use a pastry brush to lightly brush one side of a tortilla with oil. Place a pinch of cheese on the non-oiled side of a tortilla and top with a piece of plantain and a few pieces of green onion. Roll tightly and place, seam-side down, on the prepared baking sheet. Repeat until all taquitos are assembled.

Bake for 8 minutes, then flip and cook for an additional 4 minutes, or until the taquitos are golden-brown and crispy.

To serve, slice taquitos in half on the bias. Serve with guacamole, if desired.

Makes 8 taquitos.

My favorite new trick for making sauce for pizza is to skip cooking it. While some sauces are wonderful when their rich flavor has been developed over time, I find that keeping the garlic and basil in this sauce raw, just until they go into the oven, yields a fresh-tasting, incredibly flavorful pizza. The roasted tomatoes bring a welcome sweetness that compliments the spicy pepperoni nicely.

• ingredients
• flour for rolling and for pan Pantry
• 1 cup canned roasted, crushed tomatoes (preferably the “fire-roasted” variety) $1.75 for a 14-oz. can
• 2 cloves garlic, finely chopped Pantry
• 1 tbsp extra virgin olive oil Pantry
• 1/4 cup packed fresh basil leaves, finely chopped, plus more for garnish $1 for a bunch
• salt and pepper to taste Pantry
• 1/2 recipe pizza dough $1.50
• 1 1/2 cups shredded mozzarella cheese $3.50 for 8 oz.
• about 12 slices pepperoni $3.50 for 6 oz.

Total Cost of Ingredients $12.25

Directions

Preheat oven to 450 degrees F. Lightly flour a baking sheet or pizza pan and set aside.

In a small bowl, stir together the crushed tomatoes, garlic, olive oil, basil salt and pepper. Set aside.

On a lightly floured surface, roll the pizza dough out into desired shape (I made mine oblong). Top with the sauce, cheese, pepperoni and more basil.

Bake for 13-15 minutes, or until crust is golden-brown and cheese is very bubbly.

Cut into wedges and serve.

Serves 2-3.

Photo credit: John Mortimer