Indulge Your Munchies!
For this special day, I took our relationship to the next level and stuffed them inside a grilled cheese.
It’s crunchy, gooey, spicy, and dope AF. Go ahead, treat yourself.
Two of my favorite things in one beautiful creation.
This grilled cheese is juicy with all that French onion flavor.
And it has more cheese than the soup!
It’s officially fall and we’re all ready to comfort ourselves with a couple blankets of stretchy melted cheese.
Unfortunately it’s still 90°F here in the midwest. Not exactly French onion soup weather.
We need something to help us ease into the season,
while the weather catches up to the fall feels.
Goat cheese keeps a grilled cheese light, especially with a swipe of tangy tapenade.
There’s also enough garlic to slay vampires through 2018.
This maple bacon french toast grilled cheese sandwich puts all the
savory and sweet breakfast flavors together.
You know when you can’t decide between a cheesy egg dish and
something smothered in maple syrup?
This is what your body really wants.
Just imagine your mouth filled with cheese,
a mixture of hot yolk and syrupy bacon fat dripping down your chin.
I entered this greasy, gooey goddess into the Grilled Cheese Recipe Showdown.
She pairs well with hot coffee and a hangover.
It’s a swirl of sexy – the nut butter sinks into the melting Manchego
while the voluptuous figs lay sprawled out, cradling the oozing silk.
This Manchego grilled cheese is so nutty,
The mild, buttery paste of Brie d’Isigny is suitable for both savory and sweet flavor combinations. Spread a slice of toast with your favorite jam and let a few slices melt until they’re runny for a simple yet lavish breakfast or satisfying dessert. For lunch or a light dinner, a handful of cooked greens makes a comfortable bed for warm, melty Normandy brie.
No matter what you’re in the mood for, there’s a brie toast for you!
A great way to brighten up a classic grilled cheese is with a tart, juicy fruit like pineapple. I chose a pineapple that was slightly underripe to keep the sandwich from getting too soggy, warmed it in a tablespoon of rum, and paired it with some Chipotle BellaVitano, a sweet, crumbly cheese with a sharp tang that comes from Sartori Cheese in Plymouth, Wisconsin.
Last week, I salivated over one of my new lovers, Emmentaler AOP. But I never told you how good this cheese is melted. This burly hunk is wonderful by itself or on a cheese board, don’t get me wrong. But add a rustic crunchy slice of grilled rye bread, whole grain mustard, and pickles to rip through that buttery beefcake, and you got an orgasm on a plate. A quickie, too.
When I studied abroad in Germany, my favorite breakfast was toasted rye bread with mustard and melted cheese. I ate this almost every day. I didn’t get sick of it either; I grew so fond of the rich, gooey cheese draped over dark, seed-flecked bread. I started to crave that breakfast. It gave me motivation to get up and jog, knowing there was a cheesy promise on the other side. I was also vegetarian at the time, and considering the general makeup of the German diet (meat), I had little choice but to lean hard on cheese.
Every time I make a cheesy toast, it brings me right back to my host mother’s little kitchen in her ancient house on the Rhein river.
Rye Tartine with Emmentaler OG
A couple months ago, I found out about a local competition called “Channel Your Inner Chef”. There are two rounds: first, contestants submit a 5 minute cooking video that shows them preparing a meal with a starch, a protein, and a vegetable. Then, the top five winners compete in a live, Iron Chef-style cooking competition.
Much like people, what goes into a cheese is equally as important as how it is raised. The consistently cool and humid environment of a cave is alive with beneficial bacteria and fungi – an ideal environment for curing cheeses. This aging process aids in the development of an earthy depth of flavor and a healthy rind. A good cave-aged cheese is incredible, but the bold, earthy flavors can be rather intimidating. How can you enter this exciting realm of artisan cheese without overwhelming your delicate, newbie palate? The Cellars at Jasper Hill recently released a new cave-aged cheddar that’s both approachable and complex – it’s your gateway into the world of cave-aged cheese.