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'Wich of the Week: Corned Beef and Fontina Grilled Cheese

YumSugar — Tue, 09 Mar 2010 15:00:21 -0800

After posting a obscenely easy recipe for corned beef that can be made in the slow cooker, a number of friends and co-workers started asking me about how much the recipe made. "Is it going to be too much meat?" they asked me.

As I reassured them then, I will do the same for you now. Dear readers, one can never have too much corned beef! It tastes great in a number of applications, and one of them is alongside dijon mustard, oozing fontina cheese, and buttered, toasted rye bread in the grilled cheese sandwich of a lifetime. For a festive yet fast recipe, read on.

Yummy Links: From Alice's New Cookbook to Food Allergies

partysugar — Fri, 12 Feb 2010 09:15:27 -0800

Alice Waters's new cookbook is called In the Green Kitchen. - Eater
Must make: bucatini with sausage. - Serious Eats
What do you think will be the future of cookbook publishing? - Chow
Writer Amy Tan recalls the food of Chinese New Years past. - SFoodie
Heart-shaped pizza: love it or hate it? - Grub Street NY
Make grilled cheese sandwiches five different ways. - Food Network
Are food allergies real or just plain hype? - The Epi-Log

Come Party With Me: Winter Weekend - Menu

partysugar — Tue, 12 Jan 2010 07:50:35 -0800

It's my best friend's birthday this weekend, and to celebrate, a group of 12 friends are headed to my parents' cabin in the Sierra Nevada mountains. We'll enjoy lots of delicious foods and decadent desserts. To kick things off on Friday night, we'll make a huge pot of Italian chicken chili with pancetta crouton toppers. This hearty and filling dish is the perfect start to a cold Winter weekend. On Saturday morning we'll recharge with breakfast burritos stuffed with eggs, cheese, black beans, and chorizo. After a day of snowshoeing, we'll come home to comforting grilled fontina and mushroom sandwiches and roasted red pepper soup.

These recipes are great for the season, so get them now and read more.

Italian Chicken Chili With Pancetta Crouton Toppers
From Every Day With Rachael Ray

Ingredients

1/2 cup extra-virgin olive oil
3 pounds ground chicken
Salt and pepper
2 onions, chopped
2 carrots, peeled and grated
1 bay leaf
1/3 cup balsamic vinegar
4 jarred roasted red peppers
4 to 5 sprigs thyme
2 tablespoons chili powder
2 teaspoons sweet smoked paprika
1/4 teaspoon ground allspice
One 32-ounce container (4 cups) chicken broth
1/3 pound pancetta, sliced 1/8 inch thick and finely chopped
3 tablespoons butter, cut into pieces
1 loaf crusty bread (about 1 pound), cut into 1-inch squares
6 large cloves garlic, crushed
1 cup freshly grated pecorino-romano cheese
3 tablespoons finely chopped fresh rosemary

Directions

In a large, heavy pot, heat 1/4 cup olive oil over high heat. Add the chicken, season with salt and pepper and cook until lightly browned, about 5 minutes.
Add the onions, carrots and bay leaf and cook until browned, about 8 minutes more.
Stir in the balsamic vinegar, scraping up the pan drippings. Remove the pan from the heat.
In a food processor, puree the roasted peppers, then stir into the pot. Throw in the thyme sprigs, chili powder, paprika and allspice; season with salt and pepper.
Add the chicken broth, bring to a boil, then reduce the heat and simmer for 20 minutes, skimming the fat from the surface, if desired.
Preheat the oven to 375°.
In a small skillet, heat the remaining 1/4 cup olive oil over medium-high heat. Add the pancetta and cook until browned, 3 to 5 minutes. Using a slotted spoon, transfer to a small plate. Add the butter to the skillet and turn off the heat.
Place the bread and garlic in a large bowl. Pour the butter mixture evenly over the bread. Sprinkle the pancetta, cheese, rosemary and lots of pepper over the bread and toss to coat. Place the cubes on a baking sheet and bake until golden, tossing every now and again, about 15 minutes. Let cool.
Discard the bay leaf and thyme sprigs. Serve the chili in mugs and top with the pancetta croutons.

Serves 6.

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Big Breakfast Burritos
From Emeril Lagasse

Ingredients

Salsa
4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped
3/4 cup chopped white onions
5 teaspoons minced garlic
4 serrano peppers, stems and seeds removed, minced
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1/2 teaspoon salt
Burritos
1 tablespoon olive oil
1 pound crumbled chorizo sausage
1 poblano pepper, stemmed, seeded and sliced into 1/4-inch strips
2 tablespoons unsalted butter
6 large eggs
3 tablespoons heavy cream
1/4 teaspoon Cajun seasoning
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
8 (12-inch) flour tortillas, lightly toasted and kept warm until ready to use
1 cup Monterey Jack cheese, divided
2 cups cooked black beans, divided
2 cups cooked yellow rice, divided
1 cup sour cream, divided
1/2 cup pickled jalapenos, for serving

Directions

Make the salsa

Preheat the oven to 200 degrees F.
Set a 10-inch nonstick saute pan over medium heat and add the olive oil and once hot, place the sausage in the pan. Cook the sausage until most of the fat has rendered and the sausage is no longer pink, about 4 to 5 minutes. Once cooked, remove the sausage (leaving as much of the oil in the pan as possible), and set aside until ready to use.
Return the pan to the heat and add the pepper. Saute the pepper until soft, about 4 to 6 minutes. Remove the pepper from the pan and set aside until ready to use.
Return the pan to the stove and add the butter. In a medium bowl, combine the eggs, heavy cream, Cajun seasoning, salt and pepper. Whisk thoroughly to combine all of the ingredients. Once the butter stops foaming, add the egg mixture to the pan and cook, stirring occasionally using a rubber spatula. Scrape the bottom of the pan and fold the cooked egg over itself. Cook the eggs for about 2 minutes and remove from the heat.
To assemble the burritos, place 1/8 of the egg on the bottom 1/3 of a warmed tortilla. Top with an 1/8 of the sausage, followed with 2 tablespoons of cheese, 1/4 cup of the black beans, and 1/4 cup of the yellow rice. Top with 2 tablespoons of the sour cream and roll the burrito from the bottom up and rest in an oven-proof casserole dish with the seam down. Place the casserole in the oven. Continue with the remaining tortillas and place them in the casserole as well, to keep warm.
Serve the burritos with the salsa, and pickled jalapenos.

Makes 8 burritos.

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Grilled Fontina, Mushroom, and Sage Sandwiches
From Food & Wine

Ingredients

3 tablespoons butter, 2 melted
1/2 pound mushrooms, cut into thin slices
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
4 teaspoons chopped fresh sage, or 1 1/4 teaspoons dried sage
8 slices from a large round loaf of country-style bread, or other bread
1/2 pound fontina, grated (about 2 cups)

Directions

In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat. Add the mushrooms, salt, pepper, and dried sage, if using, and cook, stirring frequently, until golden brown, about 5 minutes. Stir in the fresh sage, if using. Put the mushrooms in a bowl and wipe out the pan.
Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter. Put them, buttered-side down, on a work surface. Top the bread with the cheese and then the mushrooms. Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
Heat the frying pan over moderately low heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.

Serves 4.

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Red Bell Pepper Soup
From Bon Appétit

Ingredients

2 1/2 pounds red bell peppers
1 tablespoon olive oil
1 cup chopped shallots
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
3 cups (or more) canned vegetable broth
1/2 cup half and half
2 teaspoons red wine vinegar
1/8 teaspoon cayenne pepper
Sliced fresh basil

Directions

Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers.
Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes.
Add 3 cups broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.
Working in batches, purée soup in blender until smooth. Return to same pot.
Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved pepper strips and basil.

Serves 4.

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Ham and Cheese Sandwiches Are Simply Delicious

partysugar — Thu, 07 Jan 2010 09:00:38 -0800

Like peanut butter and jelly, the pairing of ham and cheese has been around forever. However, it just doesn't get old. When I'm in the mood for a comforting and quick meal, I make this ham and cheese panini. Served with mixed greens or a bowl of soup, it's the perfect dinner for one. Caramelized shallots and fresh thyme give it a touch of elegant sophistication, while grainy mustard ensures that the sandwich isn't too dry. It's nostalgic and homey, but gourmet enough to offer guests at a luncheon or impromptu weeknight dinner. Want the recipe? Read more.

Fast & Easy Dinner: Ricotta Roll

partysugar — Tue, 22 Dec 2009 09:15:56 -0800

Sometimes the most satisfying meals are the most simple. Look at the grilled cheese. The ingredients - toasted bread, sliced cheese, a pat of butter - are humble, but the completed sandwich is a classic culinary masterpiece.

With impromptu holiday parties and last-minute gift-shopping, treat yourself to an elegant, uncomplicated, and oozing cheese sandwich. Instead of crisping the sandwich on the stove, this effortless recipe lets the oven do the work.

Serve with roasted tomatoes and a glass of bubbly to salute the season. The recipe: after the break.

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

Source

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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