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'Wich of the Week: Fall Gouda-ness Grilled Cheese

YumSugar — Wed, 08 Oct 2008 14:00:39 -0700

When the produce bins brim with Fall bounty, I love to swap out the tomatoes on my sammies for sliced apple. Together with melted cheese, the slightly sweet, slightly tart fruit makes for a hearty autumnal meal.

Though apple and cheddar is always a safe bet, last night I whipped up a grilled ham and cheese with one of my favorite indulgences: smoked gouda. With the condiments, I created two versions: one with just sweet mustard and another with mustard and Branston Pickle relish. I actually preferred the robust, saltier sandwich with the Branston, but if you don't like (or can't find) this popular British spread, sweet mustard will do just fine. For vegetarians, just subtract the ham. To get the recipe and see how I made it,

Smoky Side: Wheat Berry-Smoked Gouda Salad

YumSugar — Sat, 10 May 2008 04:33:00 -0700

I never think to cook with wheat berries, but every time I have them I'm won over by their flavor and texture. It's an interesting grain that works well as a side dish to almost any meal. This recipe for a wheat berry, smoked gouda salad is packed with olives, walnuts, and parsley.

If you're looking for a new side dish to add to your repertoire, then give this one a try. Just be warned, it takes a bit of prep as the berries need to be soaked overnight and the olives need twenty four hours to marinate. To get the recipe, please

'Wich of the Week: The Smokey Sherm

nancita — Wed, 12 Mar 2008 12:13:31 -0700

As I've mentioned before, one of my favorite sandwich shops in San Francisco is Estela's. The sandwiches are huge, fresh, relatively healthy, and easy to re-create at home. That said, I just couldn't resist bringing you one more sandwich from my recent Estela's excursion.

Unlike the vegetarian-friendly Carrot sandwich, today's 'Wich of the Week is designed with barbecue lovers in mind. Called the Smokey Sherm, it combines smoked turkey, smoked gouda, and barbecue sauce for a sandwich that's just slightly decadent but not too heavy. To find out how to make it,