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The Great Grilled Cheese

partysugar — Thu, 12 Apr 2007 00:03:19 -0700

Usually I don't really care that much about celebrating the random food holidays that are out there (unless of course it involves making a specialty cocktail then I'm ready and willing!), but I am super excited about today's nonsense food holiday. Drums please, it's National Grilled Cheese Day (actually this month is National Grilled Cheese Month too)!

YumSugar and I love cheese so much that we marked this one on the calendar months ago. I'm a big fan of enjoying the simple pleasures of life and nothing is as wonderfully good as slices of cheese melted between two pieces of toasted, buttery bread. On average I consume about one grilled cheese a week and practically lived on these little sandwiches in college. I love them made with individually packed American cheese slices and wheat bread as much as I love them made with CowGirl Creamery's goat cheese and fresh baked focaccia. Gourmet or down-home style, a grilled cheese is easy to make if you are patient. Never make one over high heat because the bread will toast before the cheese has melted. For more tips on making the perfect grilled cheese and a classic recipe that can be tweaked to your liking, read more

Use a nonstick pan for best results rather than a cast iron grill to ensure that the bread does not stick to the pan.
Place a lid on top of the pan while you are cooking the sandwich to thoroughly melt the cheese without burning the bread.
If using a bar of cheese, grate it rather than slice it. Grated cheese melts quicker and more evenly than slices no - matter how thin they are.
Consider the thickness of the bread, the thinner the bread the sooner it will toast. When using a thicker bread, like a roll or focaccia, pull some of the inside out to have a nice bread-to-cheese ratio.
Use a low temperature, never higher than medium.
Although you may use olive oil, I find that butter makes the tastiest grilled cheeses. Use room temperature butter that will spread evenly to prevent splotchy toastiness.
Preheat pan before you place sandwich inside it. Flip with a spatula.

Grilled Cheese Sandwich
From the Fannie Farmer Cookbook by Marion Cunningham

2 slices Cheddar, American, or Swiss cheese
2 slices white bread
2 tablespoons butter

Put the cheese between the slices of bread. Heat 1 tablespoon of the butter in a skillet or grill and when melted add the sandwich.
Gently press down with a spatula once or twice during the grilling.
When one side is golden, add the remaining tablespoon of butter, turn the sandwich over, and brown.

Serves 1.

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Source: Sally's-Place

The Great Grilled Cheese

partysugar — Thu, 10 Apr 2008 06:49:31 -0700

Grilled Cheese Day is Sunday and so we're celebrating grilled cheese sandwiches and all their melty goodness this week . To get you in the mood, I've round up a bunch of my favorite grilled cheese recipes. To take a look at them - warning, they may make you hungry! - click on the start button.

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How Do You Cut Your Grilled Cheese Sandwiches?

partysugar — Thu, 12 Apr 2007 05:53:27 -0700

I'm not much of a picky eater, but I do confess to sometimes being a perfectionist. I like things a certain way. For example I like water before I go to bed every night in my favorite plastic pink glass, I like my iced teas in a special glass as well and I won't eat a homemade grilled cheese sandwich unless it is cut into four triangles. It's all psychological, I know that a grilled cheese doesn't taste different if it is cut into squares or triangles or not cut at all but I like it cut into triangles. I'll have to ask DearSugar if this is considered obsessive compulsive behavior... Also, I'm wondering if maybe I'm not alone, so reader, how do you cut your grilled cheese sandwiches?

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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Do You Eat Peanut Butter And Jelly Sandwiches?

partysugar — Mon, 02 Apr 2007 07:51:19 -0700

Today is National Peanut Butter and Jelly Day. Although I ate them frequently when I was still in school, now I have a peanut butter and jelly sandwich maybe once a year. I don't know what it is about this classic all American sandwich combination but it optimizes the school lunch. My mom is a preschool teacher and everyday she makes herself a peanut butter and jelly (grape) sandwich. She eats this lunch at school but when she is at home, she makes her other lunchtime staples (turkey and crackers, grilled cheeses, cream cheese and pretzels). Which makes me wonder, do people only eat peanut butter and jelly sandwiches in school? What about you reader, do you eat peanut butter and jelly sandwiches?

The Ultimate Eggs Benedict

partysugar — Mon, 16 Apr 2007 00:23:58 -0700

Maybe I should check my horoscope because I feel like it's my lucky week. Last Thursday it was National Grilled Cheese Day (my all-time favorite simple sandwich) and today is National Eggs Benedict Day (my all-time favorite brunch dish)! Although I would love to tell you exactly how this delicious poached egg masterpiece received its name, I can't because the exact origins of the dish remain unclear. I will confess that I've never made homemade Eggs Benedict. Well not completely, I know how to make a perfect poached egg but I usually use store bought Hollandaise Sauce (I hate to admit that!). For some strange unknown reason I am afraid to make this mixture of egg yolk, lemon juice, and butter sauce. Since it's National Eggs Benedict Day, perhaps I'll give it a try. To join me in the egg-cellent adventure, read more

Eggs Benedict
From Epicurean

4 Canadian bacon slices
2 Teaspoons kosher salt
2 Tablespoons distilled white vinegar
2 English muffins
4 Eggs
Freshly ground pepper
Chopped herbs for garnishing (optional)
Hollandaise Sauce:
2 Egg yolks at room temperature
2 Teaspoons heavy cream at room temperature
1/4 Teaspoon kosher salt, plus more as needed
Dash of cayenne pepper
1/2 Cup (1 stick) plus 2 tablespoons unsalted butter, melted and heated until bubbling but not brown (see note)
2 Teaspoons fresh lemon juice at room temperature
1 Teaspoon white wine vinegar
Sugar

Preheat the oven to 200 degrees F.
Put the Canadian bacon in a large nonstick skillet. Set over a burner but do not turn on the burner. Put 2 ovenproof plates in the oven to warm.
Fill a medium nonstick skillet nearly to the rim with water. Add the kosher salt and vinegar and bring to a simmer over high heat. Alternatively, fill an egg poacher with water and season with salt.
To make the Hollandaise Sauce: put the egg yolks, cream, the 1/4 teaspoon kosher salt, and cayenne in a blender. Blend on high speed until smooth and frothy, 2 to 3 seconds.
With the blender still on high speed, add the hot butter in a thin, steady stream, then add the lemon juice and white wine vinegar. Season with kosher salt to taste and a generous pinch of sugar.
Transfer the sauce to a microwave-safe cup or bowl. Alternatively, put the sauce in the top pan of a double boiler or in a bowl set over a saucepan of simmering water.
Cut the English muffins in half and lightly toast them.
Carefully break an egg into a cup and slide it into the simmering water, or into the cups of an egg poacher. Repeat with the remaining eggs. (Arrange the eggs in a clockwise pattern in the skillet so you will know which one you put in first. Remove the eggs in the same order.) Remove the skillet from the heat and cook until the yolks are medium-firm, 3 to 4 minutes.
Meanwhile, heat the Canadian bacon over high heat until slightly crisp, about 1 minute.
Place 2 English muffin halves on each of warmed plates.
Top each muffin half with a slice of Canadian bacon.
Using a slotted spoon, carefully lift out each egg and drain over the skillet. Blot the eggs lightly with a paper towel. Gently place 1 egg on top of each Canadian bacon slice.
If not keeping the hollandaise sauce warm in a double boiler, warm it in the microwave for about 10 seconds and pour generously on top of the eggs and around the English muffins. Season with pepper to taste and garnish with tarragon, if desired. Serve immediately.

Note: Heat the butter in a glass measuring cup in the microwave until it begins to boil. In order for the egg yolks to thicken the sauce, the butter must be very hot and the egg yolks, cream, and lemon juice must be at room temperature when you begin blending.

Make ahead: hollandaise sauce can be made 1 day in advance and refrigerated.To reheat the sauce, warm it in the microwave in 10-second increments until warm but not hot. (If the sauce gets too hot, it will separate.) Alternatively, put the sauce in the top pan of a double boiler or in a bowl set over a saucepan of simmering water. When entertaining, the eggs can be cooked several hours in advance. After poaching the eggs, transfer them to a bowl of ice water. Store them in the ice water in the refrigerator until ready to serve. Reheat the eggs by lowering them into a pan of simmering water for about 45 seconds. Drain and serve as directed.

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