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Must Make: Triple Decker Italian Cheese Sandwich

partysugar — Thu, 22 Oct 2009 09:00:44 -0700

When I was little there was nothing as comforting as a grilled cheese sandwich. Although I enjoyed its crisply toasted exterior and gooey melted-cheese center, what I loved most about a grilled cheese was the name. For the longest time, I thought they were called "girl cheese sandwiches," meaning that the sandwich was something so special and delicious only girls like myself got to enjoy them. Eventually, I learned that boys ate them too, but at that point, I was so smitten by the classic combination of cheese and bread that I didn't care. My latest favorite "girl" cheese sandwich is actually a baked cheese sandwich. With its three cheeses (fontina, provolone, and parmesan), triple decker, and slow roasted tomatoes, it's far more gourmet than anything I devoured as a child. However, it still is everything a classic grilled cheese should be: nostalgic, comforting, and sublimely scrumptious. To savor every bite of this sandwich yourself, get the recipe now.

Yummy Links: From Julia Child to Grilled Cheese

partysugar — Tue, 21 Jul 2009 07:50:19 -0700

Julia Child was not impressed with Julie Powell's blog. - Eat Me Daily
The Oscar Mayer Weinermobile has crashed into a home in Wisconsin. - The Feedbag
Learn how to become a regular. - Grub Street
Former New York Times Magazine food editor Amanda Hesser is launching a new food website. - Serious Eats
Ten tips for taking food outside. - Bon Appétit
A man in Long Island has found the recipe to KFC's secret 11 herbs and spices mix. - NY Post
Tips for making the perfect grilled cheese Laura Werlin style. - Chow

Noteworthy Nibbles - June 2-9, 2009

YumSugar — Tue, 02 Jun 2009 14:00:13 -0700

Whether you're in Brattleboro, VT, or Ponca City, OK, you've got the pick of the crop when it comes to food events this weekend. I know there are Spam and strawberry festivals, but I'm new to the world of rhubarb and horseradish celebrations. What will you be attending? Let us know what you're up to below!

New York, NY: Wine & Spirits Magazine's Top of the List - June 2
Orlando, FL: Slow Food Potluck Dinner - June 2
Palm Springs, CA: Palm Springs Restaurant Week - June 2-19
Las Vegas, NV: Taste of the Nation Las Vegas - June 4
New York, NY: James Beard Key West Seafood Celebration - June 4
Brattleboro, VT: The Great Vermont Grilled Cheese Cook-off - June 5
St. Louis, MO: St. Louis Brewers Festival - June 5-6
Snowmass, CO: Snowmass Chili Pepper & Brew Fest - June 5-6
Lincolnton, NC: Hog Happenin' - June 5-6
Aledo, IL: Rhubarb Fest - June 5-6
Fort Harrod, KY: Fort Harrod Beef Festival - June 5-7
Newport, RI: Great Chowder Cook-Off - June 6
San Francisco, CA: Spring Breakfast at the Ferry Plaza Farmers Market - June 6

To see the rest, read more.

Ponca City, OK: Ponca City Herb Festival - June 6
Eugene, OR: Sasquatch Brew Fest - June 6
Ashland, VA: Ashland Strawberry Faire - June 6
Menomonee Falls, WI: World of Beer Festival - June 6
National Harbor, MD: Food & Wine Festival at National Harbor - June 6-7
Chicago, IL: Chicago Botanical Garden Wine Festival - June 6-7
Collinsville, IL: International Horseradish Festival - June 6-7
Camarillo, CA: Casa Pacifica Angels Wine & Food Festival - June 7
Amherst, MA: Taste of the Nation Pioneer Valley - June 8
Ithaca, NY: Taste of the Nation Ithaca - June 9

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Say Cheese! My Ultimate Grilled Cheese

partysugar — Thu, 30 Apr 2009 10:15:30 -0700

I couldn't let National Grilled Cheese Month end without creating a wildly delicious grilled cheese sandwich. At first, I wanted to recreate Hog Island Oyster Company's famous three-cheese panini at home. However, I didn't have time to go to Cowgirl Creamery at the Ferry Building and pick up the exact cheeses the oyster place uses to make the 'wich. Thus, I decided to invent my own version using three types of cheese from my local supermarket. For authenticity, I selected Cowgirl Creamery's most famous cheese, the triple cream Mt. Tam. This acts as a binding cheese that's hold the sandwich together. Next, I wanted a cheese ideal for melting, so I opted for an Italian fontina. Finally, for a layer of extra flavor, I choose a cave-aged nutty gruyere. The resulting sandwich is to die for, a truly gourmet creation that is both comforting and elegant. To look at my recipe, read more.

Patience is the key to making this sandwich. For the bread to be perfectly crisp and the cheese oozingly melted, you must cook it slowly.

Party's Ultimate Grilled Cheese
Original Recipe

Ingredients

1 loaf of ciabatta bread
butter, for melting
1/8 of Cowgirl Creamery's Mt. Tam cheese
2 ounces Italian fontina, thinly sliced
1/4-1/2 cup finely grated cave aged gruyere cheese

Directions

Cut the rounded edge of the bread off. Discard. Slice a large chunk of bread, 3-4 inches wide. Place the rest of the ciabatta back in the bread bag and reserve for another use.
Cut the ciabatta chunk in half horizontally, so you have a top piece and bottom piece.
Peel back the wrapping on a stick of butter. Rub the butter on the outside of the bread.
Pull out some of the bread's filling. Discard.
Cover both pieces with a smooth layer of Mt. Tam.
Top the bottom piece of bread with the sliced fontina, covering completely. Carefully mound the grated gruyere on top.
Close the sandwich by placing the top piece over the gruyere.
Heat a large skillet over medium-low heat. Melt 1/2 teaspoon of butter in the skillet.
Carefully set the sandwich in the skillet. Place a heavy pot over the bread and press down.
Cook for 8-10 minutes until the bread is browned and crisp. Flip and cook for another 8-10 minutes until the top is crisp and the cheese is throughly melted.
Slice in half and enjoy immediately.

Makes 1 sandwich.

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6 Ways to Reinvent Your Grilled Cheese

YumSugar — Wed, 29 Apr 2009 05:50:34 -0700

April's almost over, which means we have just a few more days to celebrate National Grilled Cheese Month. So get thee to a frying pan! Like Tom Colicchio, you've probably been eating grilled cheese sandwiches since you were a kid, so here are six creative ways to reinvent the classic.

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Let's Dish: What Goes Into Your Perfect Grilled Cheese?

YumSugar — Fri, 10 Apr 2009 16:00:51 -0700

Between writing about the new marketing push for Kraft Singles and Bobby Flay offering sandwich-making tips, I've had grilled cheese on the brain. I'm a particularly huge fan of Hog Island's version, as well as Party's rendition with taleggio, escarole, and onion jam. Today, I'm making a variation based on ingredients I have on hand: sweet butter, aged gruyere, and artisan Pugliese bread. What's your perfect combination?

Come Party With Me: My Half Birthday - Menu

partysugar — Tue, 03 Mar 2009 09:00:14 -0800

Although some people may find it crazy, I celebrate my half birthday every year - hey, they don't call me PartySugar for nothing! Since a half birthday party should never be more elaborate than your real birthday, I'm hosting an intimate oyster picnic. A group of my closest friends will join me for an afternoon at the Hog Island Oyster Company Farm. The menu consists of all-you-can-eat fresh oysters and several dishes I'll be preparing in advance. A classic mignonette will be delicious spooned on top the oysters. A crisp salad complete with croutons, mushrooms, and arugula is a filling side. The farm has barbecues that are open to the public, so we'll grill up some simple cheese sandwiches.

Salty, garlicky potato chips provide crunch and round out the easy, portable, make-ahead menu. To check out these recipes, read more.

Oysters With Mignonette
From Martha Stewart

Ingredients

2 tablespoons champagne vinegar
1/2 teaspoon very finely chopped shallot
Pinch of coarse salt
1 1/2 teaspoons chopped fresh tarragon
1 dozen fresh oysters, scrubbed, shucked, and left on the half shell

Directions

Stir vinegar, shallot, salt, and tarragon in a small bowl.
Arrange oysters on a bed of crushed ice. Spoon about 1/2 teaspoon mignonette over each, and serve.

Makes 1 dozen.

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Autumn Panzanella
From Michael Chiarello

Ingredients

Croutons:
1/4 cup unsalted butter
12 cups crust-free cubed day-old bread (1/2-inch cubes)*
3/4 cup finely grated Parmesan
Freshly ground black pepper
Dressing:
2 tablespoon unsalted butter
2 yellow onion, coarsely chopped
Sea salt, preferably gray salt
Freshly ground black pepper
6 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons warm water
Salad:
1/4 cup olive oil
1 pound fresh wild mushrooms, thickly sliced or quartered
2 tablespoons finely minced fresh thyme leaves
2 tablespoons finely minced garlic
Salt and freshly ground black pepper
3/4 cup thinly sliced celery heart (on the diagonal), plus some chopped leaves
1/4 red onion, very thinly sliced onion-soup style
2 ounces baby arugula or spinach leaves
Grated Parmesan

Directions

For the croutons: Preheat the oven to 350 degrees F.
Melt 1/4 cup butter in a large skillet over moderate heat and cook until it foams.
In a large bowl, pour the butter over the 12 cups cubed bread and toss to coat.
Sprinkle with Parmesan and freshly ground black pepper. Toss to season all of the bread.
Transfer the bread to a baking sheet.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes.
Let cool. Croutons can be made 1 day ahead and stored in an airtight container.
For the dressing: Melt the butter in a small skillet over moderately low heat.
Add the yellow onion and saute until soft, about 15 minutes.
Season with salt and pepper.
Add the vinegar and stir with a wooden spoon to release any browned bits stuck on the bottom of the skillet.
Transfer to a blender or food processor and puree until smooth. With the machine running, slowly add 1/2 cup of the olive oil, then the water.
Transfer to a bowl and season with salt and pepper.
For the salad: Heat a large skillet over high heat.
When hot, add 1/4 cup olive oil.
When the oil begins to smoke, sprinkle in the mushrooms. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms, reduce the heat to moderate, and continue to cook until well browned.
Stir in the thyme and garlic and cook for about 1 minute to release their fragrance. Season with salt and pepper.
In a large bowl, combine the croutons, the mushrooms, and the onion dressing. Toss well to coat.
Add the celery, red onion, and arugula or spinach and toss again gently.
Taste and adjust the seasoning. Grate fresh Parmesan on top and serve immediately.

Serves 8-10.

Note: For the croutons: use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Grate the parmesan finely so that it will stick to the bread better.

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Three-Cheese Grilled Cheese Sandwiches
From Food and Wine magazine

Ingredients

2 slices white bread
Grated Gruyère, fontina and mozzarella cheese
Butter

Directions

Top slices of white bread with a mix of grated Gruyère, fontina and mozzarella cheese. Close the sandwiches and lightly butter the outside of the bread.
Grill over low heat until the cheese is melted and the bread is toasted. Cut into triangles and serve immediately.

Makes 4 triangles.

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Flavored House Made Potato Chips
From Michael Chiarello

Ingredients

Roasted Garlic Spice
8 cloves garlic, sliced very thin
2 teaspoons gray salt
4 black peppercorns
1/2 teaspoon mustard powder
Pinch chili powder
2 bags favorite plain potato chips

Directions

Preheat the oven to 350 degrees F. Place the thinly sliced garlic between some parchment paper on a baking sheet. Bake until the garlic is dry, about 15 minutes. Remove from the oven and cool.
In a grinder add the dried garlic, salt, black peppercorns, mustard powder, and chili powder. Grind them all up.
Preheat oven to 350 degrees F.
Spill 2 bags of chips onto a cookie sheet and put in oven to heat them up. When oil is visible on the chips, take them out of the oven, and sprinkle with the garlic spice. Let them cool and serve.

Serves 8-10.

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Noteworthy Nibbles - Feb. 17-23, 2009

YumSugar — Tue, 17 Feb 2009 14:00:12 -0800

I wish there were a dozen of me so I could be at every single one of this week's events. Case in point: I'm going to have to choose between the Grilled Cheese Invitational and a clam chowder cook-off. Life is full of the most difficult decisions! Meanwhile, Orange County is gearing up for its restaurant week, and, on the opposite coast, Miami will soon be abuzz with its South Beach Wine and Food Festival.

Are you going to any of this week's events? If we've left anything off our list, feel free to chime in below!

Indio, CA: Riverside County Fair - Feb. 17-22
New York, NY: NYC Restaurant Week - Feb. 17-22
San Francisco, CA: Around the World in 80 Sips - Feb. 19
Miami, FL: South Beach Wine and Food Festival - Feb. 19-22
San Antonio, TX: San Antonio Wine Festival - Feb. 20-22
Chicago, IL: Chicago Restaurant Week - Feb. 20-27
San Francisco, CA: POP Party - Feb. 21
Santa Cruz, CA: Santa Cruz Clam Chowder Cook-off and Festival - Feb. 21
San Francisco, CA: NorCal Grilled Cheese Invitational - Feb. 21
Orange County, CA: Orange County Restaurant Week - Feb. 22-28

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Come Party With Me: Super Bowl - Menu

partysugar — Tue, 27 Jan 2009 09:00:08 -0800

The Super Bowl is this Sunday and to make sure you host the best blowout bash, I'll be sharing all of my ideas for an awesome party. To get things started let's talk about the menu. Before you select a bunch of dishes, think about the crowd you will be serving. Will it be mostly people who are invested in the game? A male heavy group? A mix of football fans and people who are simply there to socialize? Choose dishes that will accommodate this group. My crew falls into the last category with a variety of meat-lovers and vegetarians planning to attend.

For appetizers set up a buffet of store bought or homemade dips (guacamole, buffalo chicken dip, hummus, and artichoke crab dip are my favorites). As the main course, offer oozing grilled mozzarella sandwiches and cheesesteak sliders. No Super Bowl party is complete without a deep fried treat and guests will be delighted to snack on super crispy onion rings. To look at these recipes, read more.

Grilled Mozzarella Sandwiches
From Martha Stewart

Ingredients

1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3-inches by 4-inches
8 1/2-inch thick firm white sandwich bread
2 large eggs
1/2 cup heavy cream
1 teaspoon fresh thyme leaves
1 teaspoon coarse salt
A grating of nutmeg
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter

Directions

Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.
In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking.
Add 1 tablespoon of the butter and cook until the sizzling subsides.
Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side.
Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately.

Makes 4 sandwiches.

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Cheesesteak Sliders
From Everyday with Rachael Ray

Ingredients

7 tablespoons extra-virgin olive oil
1 pound beef tenderloin, cut into thin strips
Salt and pepper
2 large bell peppers, cut into thin strips
2 onions, halved and thinly sliced
16 dinner rolls, split
6 ounces provolone cheese, shredded (about 1 1/2 cups)

Directions

Preheat the oven to 375°F.
In a large skillet, heat 3 tablespoons olive oil over medium-high heat until rippling. Season the beef with salt and pepper, increase the heat to high and cook in the skillet for 3 minutes; flip and cook for 2 minutes more. Transfer to a bowl.
In the same skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the peppers and onions, season with salt and pepper and cook over medium high heat, stirring, until softened, about 8 minutes.
Place the roll bottoms on a large rimmed baking sheet and top each with the beef and vegetables; sprinkle with the cheese.
Bake until the cheese is melted, about 6 minutes. Transfer to a platter and cover with the roll tops.

Makes 16 sliders.

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Supercrispy Onion Rings
From Food and Wine

Ingredients

2 quarts vegetable oil, for frying
3 cups cake flour
1 cup cornstarch
2 teaspoons baking soda
2 teaspoons kosher salt, plus more for sprinkling
2 1/2 to 3 cups chilled club soda
2 large Spanish onions, cut into 1/2-inch slices and separated into rings

Directions

In a very large pot or deep fryer, heat the oil to 365°F.
In a bowl, whisk the cake flour with the cornstarch, baking soda and 2 teaspoons of kosher salt. Add 2 1/2 cups of the club soda and whisk until smooth; the batter should be thick but pourable. If necessary, add the remaining 1/2 cup of club soda, a few tablespoons at a time.
Working with 6 to 8 onion rings at a time, dip them in the batter until completely coated; as you pull the rings from the batter, scrape some of the excess against the side of the bowl.
Carefully add the onion rings to the hot oil and fry until golden and crisp, about 2 minutes. Drain the onion rings on paper towels.
Sprinkle the onion rings with salt and serve immediately or keep warm in an oven on low heat while you coat and fry the rest.

Serves 8.

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7 Satisfying Comfort Foods

YumSugar — Wed, 07 Jan 2009 05:30:59 -0800

On Winter evenings when I come home hungry, fatigued, and cold from the rain, there's nothing I crave more than nostalgic childhood favorites like pot pie, macaroni and cheese, and meatballs. I've compiled my favorite recipes, so you know where to turn if you're craving comfort at your next meal. To make these palate pleasers, read on.

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