The Bear

This is special chapter dedicated to the memory of our beloved "Bear". He lived a meaningful, happy and beautiful life.

I wrote most of the recipes on this site during National Write a Novel Month, also know as NaNoWriMo, and much more widely known as "November". I had been meaning to participate in this event for years, but it wasn't until the COVID-19 lockdown that I had the availability to really commit. I woke up early every morning to write, never stopping until I had completed at least 1,000 words. This site was originally intended to be a book, but I opted to let it be a website instead, so as to not languish in a folder on my computer.

One of the most joyful moments of writing this, was to be accompanied by my lifelong friend and companion, my cat the Bear. Every morning when I sat down to write, early with a cup of warm coffee in my parents breakfast nook, he would jump up on the table and sit with me to write. He did this every morning for the entire month of November, and I decided that when I eventually published the book, I would not only dedicate it to him, but also credit add him as a co-author.

You see, the Bear loved food more than most creatures. My brother would describe him as a cat who liked, "to be where the action was". He was fat and clever and he had a very expressive tail that would flip about like a question mark when he was curious. He also never let his weight get in the way of eating, and would leap up onto the countertops to inspect food, and often to extract a bear tax.

It should be noted that he was a highly exploratory eater, he would try anything to see if it met his personal culinary requirements, even ridiculous things for a cat to want, such as a salad or a muffin. When my mother would eventually push him off the countertop, he would sit on a raised stool and put two paws on the counter as if he was waiting to be served. My father would occasionally indulge him in a very small bowl of whipped cream when he did this, as it made him laugh to watch a cat sit on a stool to eat cream at the counter.

This recipe is a special one to me, as it goes back to my childhood, roughly around the same time we rescued the Bear, his mother and his 5 brothers and sisters from a bush in Fremont, CA. This sandwich opened my eyes to the concept of flavor profiles, because putting an ingredient like a sour apple in a sandwich seemed alien to me at the time. If I have taken one lesson away from the Bear during his time spent with my family, it is this: "Be bold and stay determined to try new things".

I would like to dedicate this sandwich, as well as the rest of the site and the book to my friend the Bear, he was a remarkable cat and he will be missed. Without further ado, I present my favorite sandwich - now aptly named, The Bear.

This is a toasted sub recipe that brings with it the spirit of a summer picnic. This sandwich is designed to contain a crispy apple paired with a creamy cheese, and I encourage you to try different pairings such as brie and granny smith or white cheddar and pink lady apples. This is easily one of my favorite sandwiches and is an absolute delight on a rainy afternoon with a glass of tea.

Ingredients:

• 1 large crusty bread
• 3 tablespoons of Rich Mayonnaise
• 1 lb of brie
• 1 sliced granny smith apple
• 1 lb of shredded chicken breast
• 1 large sliced white onion
• ¼ stick of butter
• 2 tablespoons of balsamic vinegar
• 1 tablespoon of garlic powder
• 1 tablespoon of ground black pepper
• Several Pinches of salt

Assembly Instructions:

1. Preparation of Ingredients:
   • Slice the bread into the desired sandwich length,
   • Thinly slice the granny smith apple and white onion. Set aside.
   • If your brie is in a large chunk, slice it into thin pieces to easily layer onto the sandwich.
2. Sautéing the Onions:
   • In a medium-sized skillet, melt the ¼ stick of butter over medium heat.
   • Once melted, add the sliced white onions. Cook, stirring occasionally until they are translucent and slightly caramelized.
   • Sprinkle the onions with a pinch of salt and stir in half of the balsamic vinegar. Continue to cook for another 12 minutes until the vinegar has reduced and the onions are well-coated. Remove from heat and set aside.
3. Preparing the Sandwich:
   • Lay open the sliced bread.
   • Evenly spread the Rich Mayonnaise on the inside of both halves.
   • Layer the brie slices on one half of the baguette.
   • On top of the brie, layer the sliced granny smith apple.
   • Add the shredded chicken breast, spreading it evenly.
   • Top with the caramelized onions.
   • Season with the rest of the balsamic vinegar, garlic powder, ground black pepper, and additional pinches of salt as desired.
4. Toasting the Sandwich:
   • Heat a large skillet or panini press over medium heat.
   • Once heated, place the sandwich in the skillet or press. If using a skillet, press down lightly with a spatula to ensure even toasting.
   • Toast until the baguette is crispy and golden brown, and the brie has started to melt, about 3-5 minutes on each side.
   • If using a panini press, press down slightly and toast until the sandwich is crispy and the cheese has melted.
5. Serving:
   • Remove from heat and let it cool for a minute.
   • Slice into desired portions.
   • Best enjoyed with a glass of tea, especially on a rainy afternoon.