aged cheddar & pickled onions

i am in the middle of moving right now, but i wanted to write a little bit about the food that gets me through the move. moving is always hectic. there's packing and un-packing and endless hours of cleaning. i am greatful to be moving into a beautiful house, and i will be even more thrilled when there is running water! amungst the boxes and furniture i always make sure to have a clear path to the kitchen. when i am obsessively cleaning windows and pacing around in circles wondering what to do next, i always retreat to the kitchen. there, i take inventory of what's available and today, i must admit, it's slim pick'ns!

a few days ago, a season of jamie oliver's 'oliver twist' arrived in my mailbox via netflix. yes, i think jamie oliver is entertaining. i appreciate his enthusiasm and energy towards food and its preperation. i really have been hung up on some of the 'junk' food snacks that he sneaks into a few episodes to satisfy his cravings. the one that i can't get outta my head is a cheese and pickled onion sandwich. he makes a quick snack of toasted bread and butter, wonderful aged cheddar, arugula, and pickled onions. i have some wonderful raw-aged cheddar in my fridge. it's one of the few highlights in there. so instead of moving, i started pickling onions. we've all done it-come on...

here's the quick pickled onion recipe i used:
1 cup apple cider vinegar
1 cup rice vinegar
1/2 cup water
1/3 cup sugar
1 tsp sea salt
1 tsp oregano
1/2 tsp ground cumin
2 medium red onions

combine all of the ingredients in a saucepan, except the onions. place pan on medium heat. while the brine is coming to a boil, prep the onions. trim both ends of of the onions. peel, and slice into uniform slices as thin as you can, making sure the slices are less than 1/4 inch thick. when brine has come to a boil. add all of the onions, all at once. remove the pan from the heat and cover. allow onions to hang out in the brine, covered for about 25 minutes. Place the onions in a bowl and allow to cool to room tempature. when the onions are fully cooled place the onions and their brine in jars with tight fitting lids and store in the fridge. they are ready to eat when they are fully cooled!


for the pickled onion and aged cheddar sammy:
2 slices of bread. brioche would be awesome. i happened to have some caraway rye, which was very tasty.

butter for slathering

cheese-i used the raw-aged cheddar from the co-op

pickled onions

arugula or spinach

slather bread with butter and toast if desired. layer on remaining ingredients and inhale immediately. for a more civilized touch; make sandwich in a grilled cheese fashion. add caramelized apples. serve with a side of sassy mustard.