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Showing posts with label Grilled Cheese Month. Show all posts
Showing posts with label Grilled Cheese Month. Show all posts

Tuesday, May 3, 2011

National Grilled Cheese Month is Over

That's right folks.  It's now May, so grilled cheese month is done.  Of course I've never needed a pre-determined month to tell me that eating a grilled cheese sandwich is the right thing to do.  My tummy knows best; that you should have a grilled cheese sandwich every month of the year.

Before I left Chicago I was spending a lot of time with my nephew.  He's going to be four in July and he's the cutest thing in the world.  Not to be a big jerk about it, but my nephew can totally out-cute your nephew. This winter, after watching him for the afternoon I made dinner for everyone.  Grilled cheese sandwiches were on the menu.  The adults also had tomato and chickpea soup.

Little Kian asked me to video tape him.  I told him I would do it while he ate dinner (a great way to get a toddler to eat.)  This video is from that night.  His sandwich was made of Grafton 1 year Cheddar.  The adults had a mix of Comte, Taleggio, Grafton 1 year Cheddar and some odds and ends that were in my cheese box.

Enjoy the video!

Tuesday, April 5, 2011

April is Grilled Cheese Month!

Every April I go to the cheese counter looking for new combinations of lactic goodness, searching for tasty answers to the question, "will it melt?"  This year I'm starting the month off with something a little sweet.

Usually grilled cheese is for lunch or dinner (or breakfast), but I wanted to try for a dessert-ish sandwich.  My inspiration was the New England classic, apple pie and cheddar cheese.  For those of you not familiar with this tasty treat, typically the cheese (white cheddar) is melted on top of the pie.  The pie is all warm and nummy and the cheese is just melty enough.  I wanted to see if I could do a recreation of that in sandwich form.

I'm not going to give you a recipe per se, but I'll tell you what ingredients I used.

Nummy goat cheese with ash.
I almost always have a hunk of cheddar in the fridge and for this sandwich I used Extra Sharp Cheddar from Cabot.  For cheese number two I went for Lake's Edge from Blue Ledge Farm in Vermont.*  This is a young mold-ripened cheese with ash and filled with tangy, creamy, salty, goaty goodness.  Usually I do a little shmear of this on toast with a bit of honey, so it seemed like a good idea for a grilled cheese.

For the spread I used jam from Elmore Roots Nursery.  They're a local VT business and have wonderful spreads.  Although all of the jams I've had from them have an apple base, for this sandwich I went for the super appley crabapple flavor.  The sweetness of the jam was a perfect pairing for sharp acidic cheddar and salty, citrusy, goat cheese.

So here's the "recipe".

  • Take two pieces of bread and do a light smear of crabapple spread on one side
  • Put a few slices of cheddar on top of the jam
  • Add a few slender slices of goat cheese-with the rind
  • Put second piece of bread on top
  • Put in pan until toasty, melty, goodness occurs
  • Put it in your tummy
It's a little bit sweet with a nice tanginess from the goat cheese. So good!  So how are you going to celebrate this month?

*If you don't have access to Blue Ledge Farms' cheese you can substitute Humbolt Fog.