In a medium bowl, whisk together the milk, egg, melted butter, and vanilla. Add the dry ingredients and a large pinch of salt, and whisk to combine. Scrape batter into a shallow pan, like a pie dish.
Heat a large pan to medium-low heat, or electric griddle to 350°F. When griddle is hot, nestle two slices of bread into the batter and let them soak for 5 seconds, then carefully flip and soak the other side for another 5 seconds
Melt 1/2 tablespoon butter on the griddle and add both slices of bread. Cook until the sides are nicely browned and completely dry to the touch, about 4 minutes. Using a wide spatula, carefully flip the bread.
On the cooked side up, add the shaved slices of Gjetost so they melt while the other side is cooking. Once the bottom is nicely browned remove from pan, cover loosely with foil and place in the oven to keep warm.
Repeat and cook remaining bread. Place on a plate; cut in half, if desired; dust with confectioners sugar; optional drizzle with syrup
Process the garlic, lemon juice and 1 teaspoon salt in a food processor until coarsely pureed; let sit 10 minutes to allow garlic to mellow.
Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoon and process (it may seize up at first) until mixture is very smooth, pale and thick. Add chickpeas and cumin and puree for several minutes until the hummus is smooth, pale and thick. Then puree some more! Taste and adjust the seasoning with salt, lemon juice and cumin if you like.
To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and drizzle with oil.
Heat a cast-iron or nonstick skillet over medium-low heat.
Mix together the shredded cheeses.
Spread the butter on one side of each slice of bread, dividing evenly. Place one slice, buttered-side down, on a clean cutting board. Spread the jam on the slice and layer half of the shredded mix on top, then the blue cheese, and finish with the rest of the mix. Place the other slice of bread on top, butter side up. Using a wide spatula, place down the sandwich in the pan, cover, and cook until the bottom is nicely browned, about 4 minutes. Turn and cook until the second side is browned and the cheese is melted, about 4 to 5 minutes longer. Cut the sandwich in half, and serve immediately.
Cook onions and carrots in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add sausage and cook until it is no longer pink. Add garlic and cook, stirring, 1 minute. Add beans, broth, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until carrots are tender.
Stir in kale and cook until it is your desired texture. Adjust seasoning to taste. Serve and garnish each bowl with Parmigiano Reggiano.
In a large soup pot over medium high heat, saute onion and celery until translucent. Add the garlic and rosemary and saute for 1-2 minutes or until garlic is fragrant, making sure not to burn garlic, adding 1-2 tablespoons broth at a time if necessary.
Add the rest of the items to the pot, stir to combine and bring to boil. Cover and lower heat to simmer for 30-45 minutes, stirring occasionally. Enjoy!