I must start this post with sincerest apologies to Cabot. I don’t even know when at this point, but Cabot sent me a pack of cheese, including their Everything Bagel Cheddar. Ever since, I had wanted to make an Everything Bagel Grilled Cheese. I was…
Tag: caramelized onions
My “Grilled Cheese” Google Alerts have been piling up in my inbox and open tabs in my browser. I was saving the great grilled cheese sandwiches from around the web yet I had no time to post them. That time has come now, and it…
Grilled Cheese Roundup: Thomas Jefferson, Caramel Apple, Bacon Brie, Caramelized Onion, and Much More
Another, somewhat longer, installation of the Grilled Cheese Roundup. Hope you enjoy, especially because somehow Thomas Jefferson and cheese are mentioned in the same sentence!
A case could be made that one of the American founding fathers, Thomas Jefferson, helped popularize Italy’s Parmesan cheese in America.
It seems likely that Thomas Jefferson, an educated man who enjoyed living well, had tasted Parmesan cheese in American homes even before becoming the U.S. ambassador to France. He took up this post in 1786, long before Parmesan began to be called Parmigiano Reggiano® cheese.
Who would have thought that Thomas Jefferson was a fan of Parmesan cheese and wanted to bring it to the States? I surely didn’t! Smartly, though, he realized that trying to produce true Parmesan cheese in the United States was futile as part of the allure of the cheese was the fact that it was produced in Italy itself. Regardless, his love for Parmesan cheese, definitely helped begin the intrigue of such an awesome cheese.
(courtesy How Sweet It Is)
Fall is in the air and the leaves are changing color. That means it is time for a fall grilled cheese. Caramel apple‘s tend to show up in grocery stores and farmers markets at this time of year so why not try it as a grilled cheese? This amazing sandwich uses REAL caramel sauce and honeycrisp apples to make a unique and wonderful fall grilled cheese.
(courtesy Smells Like Home)
With me keeping Kosher and not eating bacon, I normally wouldn’t post this sandwich. However, it looks good and fig is a unique ingredient that seems to be popping up as of late. Plus, just because I don’t eat bacon, doesn’t mean the rest of the world doesn’t eat it also. Brie and fig jam (and bacon) seems like a great combination that should be tried by all the bacon lovers out there (which I know there are a ton).
(courtesy The Naptime Chef)
I love caramelized onions. I really, really love caramelized onions. The flavor is simply amazing. So when I saw The Naptime Chef made a grilled cheese consisting of caramelized onions (and swiss cheese), I had to post it for everyone to see.
When someone posts a gallery of 10 original grilled cheese sandwich creations, how can I not post it? The above, “Cheezy Peas,” features mild cheddar and cooked peas. Looks and sounds pretty good to me! Other creations include “The Swiss Fun Guy,” featuring gruyère cheese, sautéed mushrooms, shallots, and fresh thyme; “Cruciferous Cheese Sandwich,” featuring gruyère cheese and thinly sliced roasted cauliflower; “Garlic Fries Melt,” featuring white cheddar cheese, thinly sliced roasted potatoes, and whole roasted garlic cloves. Definitely take a look through yourself and see which one is your favorite!
roasted tomato soup with broiled cheddar (courtesy smitten kitchen) When I first stumbled on this recipe, my mouth just about hit the floor. Not only do the photos make me drool, they are phenomenal, the actual recipe itself is ingenious. It puts a very unique spin…
I was not planning on cooking a grilled cheese this week as I have a big quiz on Wednesday and needed to study. However, on Saturday at Whole Foods, I noticed that they had a three year aged Gouda on sale for $9.99 lb, originally $16.99 ea. I couldn’t resist. I haven’t used Gouda much, so I thought, “Why not, I can study later?” Continue reading Three Year Aged Gouda Grilled Cheese
After choosing this sandwiches cheese, I needed to decide how to incorporate my crusting idea into said cheeses. I searched the Internet a bit but did not find any inspiration. I decided to go it alone. That has been dangerous in the past, but tonight, I got lucky…and had some help. Creating the basil peppercorn mixture allowed me to create a delicious grilled cheese.
- Chaumes + Basil Peppercorn Mixture
- Caramelized Vidalia Onions
the cheese: chaumes
This past week I spent very little time thinking about this week’s grilled cheese so when today came, I was almost out of luck. However, I had been thinking about crusting a cheese with some sort of something (peppercorns?) for awhile. Today, I put that thought into motion. I figured that I would need a soft cheese to make this happen so I immediately thought of goat cheese. However, when I was looking at the market, the goat cheese just didn’t it for me so my mind went to Brie.
I have used Brie previously, so I wanted to try and stay away from it this week, if I could. Luckily I found Chaumes cheese, which isn’t Brie but very similar to it. I am glad I did. It was smooth and creamy and had a really pleasing finish. The taste was not there at first, but at the swallow, there was a fantastic mix that I am having trouble putting into words.
Chaumes cheese is a cow’s milk cheese from Périgord (South West of France), made by traditional cheese-making processes. Translated literally, “chaumes” is French for stubble.
Based upon traditional Trappist-style cheeses, it is a rather popular cheese among modern French varieties, in particular with children. It is a soft pale cheese with a rich full-bodied flavour and smooth creamy and quite rubbery texture. Its aroma is generated by the cheese’s bright tangerine-orange soft rind. The rind appears after several washings of the crust, along with brushing with some ferments. (Wikipedia)
the other cheese: havarti
Denmark’s most popular and most famous cheese, Havarti is a traditional creamery cheese with a deliciously mild, sweet, and slightly acidic tang. With age, the buttery aroma and flavour of Havarti turns sharper and saltier, displaying hints of hazelnut.
Havarti is made from cow’s milk and characterized by a supple, semi-soft texture laced with irregular pinhole-sized eyes. Mellow, creamy, and simple, the ivory-colored table cheese can be sliced, grilled, or melted with ease. No wonder Havarti is appreciated by the youngest of children and cheese connoisseurs alike…learn more about Havarti.
I can agree with this description, especially the hazelnut part. At the end of tasting the Chaumes, I mentioned that it may have had a nutty flavor, but I could be wrong. I mentioned the same thing after tasting the Havarti, and it looks like I was on the right path. Havarti is a good cheese, but as was the case with the Colby Jack last week, this cheese takes second place.
I decided to take some peppercorns and mix them in a blender with some fresh basil, found in our garden in the backyard. I only added a very little water to the basil peppercorn mixture and we were set.
So how did I use this to crust my cheese? Well, I don’t know. I ended up not crusting but instead incorporated the basil peppercorn mixture right into the cheese itself. I used my hands, got into the cheese and kneaded it with the mixture. It ended up not looking too pleasant, but based on how the end product tasted, the look did not foreshadow the flavor. I could have included more mixture within the cheese, to give it more pepper flavor, but that is here nor there. The basil peppercorn mixture still tasted good.
I have written all of this and yet I have not mentioned the onions. While at the market today, with my sous chef, we were trying to decide what else to put on the grilled cheese besides the “crusted cheese.” The sous chef started making suggestions. Basil? Not bad, but not great. Sun-dried tomatoes? Hmmm, a definite possibility. Caramelized onions? Perfect. The sous chef had made the suggestion of the evening.
All I did to caramelize the onions was:
- Chop onions
- Put oil in pan
- Heat oil on high
- Add onions
- Turn down heat to low’ish.
- Continually stir until brown
- And oh yeah, add a bit of sugar.
That was it. After that, they should begin to turn a nice brown color.
I think the reason I liked the onions so much was because of their texture. They were soft and somewhat slimy, which fit perfectly with the soft cheeses that I chose. Everything seemed to meld together and create an amazing flavor in each and every bite. Add in the crunchiness of the challah and you have yourself a winning grilled cheese. Sure, there could have been a bit more of the pepper taste in each bite, but you don’t want it too overwhelming. All of the flavors and textures just seemed to work perfectly together.
the grilled cheese:
basil peppercorn grilled cheese: A
After I took the first bite of tonight’s grilled cheese, I tried to eat the sandwich as slowly as possible just so I could enjoy each bite. That is when you know you have a winner. And honestly, I think that says it all. This grilled cheese was something special, and oddly enough, the basil peppercorn mixture was something I came up with at the last minute. Go me…
…and sous chef.
ingredients were purchased at…
- Miles Farmer’s Market (Chaumes, Havarti, Caramelized Vidalia Onions, Challah)