I must wish everyone a belated Happy Thanksgiving. I hope you had a great holiday, spent with family and friends. What a great time of year for sure. Now onto the food…and the pumpkin pie grilled cheese. ingredients: “Pumpkin Pie Dip” Gorgonzola Cracked Wheat the […]
Before I describe this grilled cheese, I thought I would tell all of you about a new goal I have. Ever since I started this blog, I have wanted to become the end all, be all expert when it comes to grilled cheese. I am still on the right track, I just realized that I needed to focus a little more. I need to become an expert on cheese prior to becoming a grilled cheese expert. Therefore, I have done something that has shocked everyone that knows me: I have bought and begun reading a book. (I don’t read books, trust me. This is new for me!) Last Thursday night, I traveled to Barnes & Noble and picked up two books, one dedicated to grilled cheese sandwiches and one dedicated only to cheese, both by Laura Werlin. Although I have only begun reading, Cheese Essentials has is quickly teaching me all about cheese. I am well on my way to becoming a cheese expert, as long as I stick to it. And there is my new goal: stick to learning about cheese. As long as I stay on the right path, I will not only become a cheese expert, yet I will soon become a grilled cheese expert as well. If you know of any other great cheese books, please let me know in the comments. Now onto the yogurt cultured cheese…
- Garden Vegetable Yogurt Cultured Semisoft Part-Skim Cheese
- 7-Grain Bread
the cheese: garden vegetable yogurt cultured semisoft part-skim
I again shopped at a new grocer for my ingredients. This time I stopped by Mustard Seed Market & Cafe, the areas largest locally owned natural and organic foods market, which just happens to be in my hometown. Since I wasn’t planning to create any grilled cheese, I had just returned from an out of town wedding and my folks were supposed to go out to dinner, I decided to go simple, with a slight twist. Normally I refuse to purchase a cheese that has any extra ingredients in it. Why? I don’t know. However, since the only other ingredient in this grilled cheese was going to be tomatoes, I decided to live on the edge and allow some extra ingredients in my cheese. For this grilled cheese, I went with “garden vegetables,” which turned out to be a great idea.
If you haven’t noticed, as I have mentioned it twice, this cheese has yogurt cultures in it, which I have never seen before, but is popular in this brand of cheese.
Back in 1971, our Dad, Peter Dauwalder began to experiment with the idea of creating a new variety of cheese by introducing live Yogurt Culture into the cheese making process at HEINI’S CHEESE CHALET. Realizing the positive benefits of yogurt on the body’s digestive system, Pete knew that, if his idea worked this new variety of cheese could provide both flavor and the nutritional benefits of yogurt for HEINI’S customers.
Today there are few actual cheese producers in Ohio’s Amish Country, but back then, local competition was fierce. Peter was looking for a way to insure that his family business would continue to grow and prosper. As a result of his efforts, HEINI’S YOGURT CULTURED CHEESE was born and WOW was it ever a difference maker!
HEINI’S YOGURT CULTURED ® CHEESE has grown from being one of our Dad’s dreams to becoming a Natural Cheese enjoyed throughout our country because it offers a mild creamy texture, creative variety of flavors, and the benefits of digesting live, Yogurt Culture. (Heini’s Yogurt Cultured Cheese)
At some point, I should mention my thoughts on how the cheese tasted, but honestly, I am not sure what it tasted like. Yes, I tasted it last night, but I could not even tell then! It was different, good different, but still different. I wonder if the yogurt culture had a strong affect on how the cheese tasted, or if I am not truly able to taste the yogurt cultures. If you happen to know, please let me know in the comments. Thanks.
The bread holding together this grilled cheese was a 7-grain bread that turned out to be fantastic. I had thought that I was not a fan of dark breads such as this one, but I was extremely wrong. We cooked this one until it got crunchy, with soft and smooth insides and I was in heaven. I am all for different textures, especially in this type of grilled cheese, and the crunch was perfect.
The only other ingredient was the tomato, which is classic on a grilled cheese. Instead of trying to put my own twist on this ingredient, I went straight ahead with the classic and simply sliced the tomatoes and placed them in the grilled cheese. It is a classic for a reason. The only thing I did slightly different was that I placed cheese on the bread, then the tomatoes and then more cheese. I mean, this is a grilled cheese after all, right?
the grilled cheese:
an upgraded grilled cheese: A
Especially since I wasn’t planning on creating or cooking a grilled cheese this past weekend, I am very happy with how the sandwich turned out. I took a classic, changing it only slightly, and wound up with a great sandwich. The bread was crunchy and flavorful. The cheese was soft and had great vegetable flavors. The tomatoes added to the soft texture and enhanced an already great grilled cheese. I would say all and all, it was a winner, even with the tomato soup on the side.
ingredients were purchased at…
- Mustard Seed Market & Cafe (Garden Vegetable Yogurt Cultured Semisoft Part-Skim Cheese)
A quesadilla is a Mexican snack food made of cheese (and occasionally other ingredients) wrapped in uncooked masa (cornmeal dough) and fried, or cooked inside a corn, wheat or flour tortilla. The word comes from Spanish, and literally means “little cheesy thing” or “cheesy” (from queso, or “cheese”, + ada, an adjectival suffix, + illa, a diminutive suffix). (Quesadilla @ Wikipedia)
So, a quesadilla is made of dough or flour or wheat and usually contains cheese and other ingredients and literally means “little cheesy thing.” Doesn’t that sound exactly like a grilled cheese sandwich? I think so. Therefore, today, I christen a quesadilla a Mexican grilled cheese. If you disagree, please take it up with the boss. Now onto the veggie quesadilla.
- Asadero Cheese
- Colby Jack Cheese
- Veggie Mix
- Spinach Tortilla Shells
the cheese: asadero
Previously, I tried Cocina Selecta’s Queso Quesadilla cheese and I really enjoyed it. The Queso was a great Mexican cheese that I loved so when I decided to make an actual Mexican grilled cheese, I tried another Cocina Selecta cheese: Asadero. Prior to cooking, I take a minute, try the cheese, and form an opinion. Tonight, upon tasting the Asadero cheese, I almost decided to skip the meal and continue to munch on this heavenly cheese. That is how good this cheese was.
This famous cow’s milk cheese from the Oaxaca region is a stretched curd variety similar in texture to Provolone. White or pale yellow, the semi-soft cheese is kneaded and wound into balls before being plunged into brine for several minutes. It has a mild to sweet and buttery flavor…learn more about Mexico and The Caribbean cheeses.
This cheese was mild. It was sweet. And it was buttery. Oh and did I mention that it was awesome? I do not really have anything to add to I Love Cheese’s description other than to say, if you are able to try this cheese, you should. Trust me, you won’t be disappointed.
the other cheese: colby-jack
Now that I have told you to go buy some Asadero cheese, let’s move on to the other cheese of the evening: Colby-Jack. Although I believe we have used it before, my search says we have not. Like the Asadero, this cheese is soft and buttery, but it has a nice, subtle kick to it. Although it is not the preferred cheese of the evening, it should not be discounted.
Take two things you love a lot and blend them together. That’s the story of Colby Jack. A combination of Colby and Monterey Jack, Colby Jack’s flavor ranges from mild and mellow, to lightly sweet, to sharp and tangy.
Usually marbled white and orange, Colby’s as fun to eat as it looks. Slice some Colby Jack and eat it with apples, pears or dark breads like pumpernickel and rye. (ILoveCheese.com)
Tonight’s veggie quesadilla mixture included the following ingredients, which were inspired by this recipe at AllRecipes.com.
- Red Bell Pepper
- Portabello Mushrooms
- Red Chili Pepper
I tried to use ingredients within the veggie quesadilla that are a-typical and I believe that I have succeeded. I mixed all of the above ingredients together and then sauteed them in a pan until they were beginning to soften. Once that happened, I scooped the mixture onto half of the tortilla shell, placed the Asadero and Colby-Jack cheese on top and then folded over the shell. I then popped that into the oven and baked it until the cheese was completely melted. Pretty simple, if you ask me!
One of my go-to complaints when creating these sandwiches is that there is not enough of a kick. Well, let me tell you, tonight’s veggie quesadilla was definitely not missing the kick. It was there and present. I am glad that I finally created a grilled cheese with a kick, although, it probably would have been better toned down a bit.
I believe that all of the ingredients included in the mixture, of which there were a lot, worked perfectly together. I was not able to taste any of the ingredients individually, but together, they tasted great. There was some crunch and some smooth, all leading to a great texture combination. Oh and with the melted awesome cheeses, this was something good. At times, the cheese did overpower the other ingredients. To combat this in the future, I may use less cheese, so just so the vegetables could shine as well.
veggie quesadilla: A
No matter if you agree with my assertion that a quesadilla is just a Mexican grilled cheese sandwich, you should try this. It was good and something I would make again, regardless if I was looking for a grilled cheese or not. The typical veggie quesadilla is usually just a few different types of cheeses, so this is definitely a step-up. I have a third left to eat, which I plan on doing tomorrow evening. If any other thoughts pop into my head, I will make sure to add them.
ingredients were purchased at…
- Miles Farmer’s Market (Asadero Cheese, Colby Jack Cheese, Veggie Mix, Spinach Tortilla Shells)
Breakfast and by extension hash browns, is a meal that I love. The same can be said for grilled cheese sandwiches. Therefore, I thought why not combine a part of breakfast (hash browns) with my favorite sandwich? It was a no-brainer… ingredients: Homemade Hash Browns […]