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 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,
It’s bitter out there and we all need to cozy up under
a warm blanket of melted cheese right now.
After all, it’s bound to be a frigid week even in the tropical climates.
Cheesy French onion soup is a simple and easy dish that will comfort
every nook and cranny of your body and soul.
This recipe takes less than an hour to go from raw onion to steaming crock of bliss.
It’s also remarkably easy.
Don’t give me credit though.
It’s taken directly from one of my favorite cookbooks of the moment,
The Food Lab by J. Kenji López-Alt.
All I really did here was take pictures and tell you about it.
Make a double batch and eat all week long.
You won’t even remember it’s winter.
Cheesy polenta is such a fast, cheap and filling meal that it’s a shame I’ve only just discovered its potential. The way the cornmeal swells with milk and butter, bearing the strings of melted cheese like a silken palanquin on its back—it’s enough to make my heart sing.
All you need is a medium-ground cornmeal, a melting cheese, and perhaps some sautéed vegetables or meats to top for a quick and gratifying meal to enjoy all the time.
Emmentaler is the single most iconic Swiss cheese, but I bet you’ve never eaten one like this before. Over the years, generic Swiss cheese has flooded the market, making the true OG a severely endangered species. But those bland, rubbery, shrink-wrapped imitations have nothing on the real Emmentaler.
That’s two magnificently cheesy foods in one. I was inspired by this little log of jalapeño goat cheese that Montchevré sent me around Christmas time. That was the beginning of winter, so I was all about cheddars and goudas. Now it’s spring time, so I’m going chevre-crazy, and smothering it in cheddar. It’s like, a pizza to say good bye to winter.
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.
Last Monday, I received a fateful text message from my good friend Yahn, cheesemonger at Potash Market here in Chicago. He asked me if I had any interest in a $16 wheel of Rush Creek Reserve that was expiring. My exact reply was: “FUCKING SOLD BABY!” This raw milk, spruce-wrapped beauty is easily one of my favorite cheeses in the world, and I was going to indulge in my second wheel of the season. I knew I had to honor this divine cheese with a deserving and ceremonious presentation, but I didn’t know how. Then, as fate would have it, another dear friend binge-texted me a collection of videos and photos that were intoxicating and utterly not safe for work. The images displayed one wheel of Harbison (a spruce-wrapped cheese that resembles camembert) mounted on a small cazuela and baked until the bark encircling the cheese fell away, allowing the fluid curd to ooze onto the surrounding vegetables like an inverted pot of fondue. The genius behind the cheese rig was Alex Armstrong (Instagram: @whiteandcurdy), cheesemonger at Mission Cheese in San Francisco and recently named a “hot cheese expert” from Harper’s Bazaar. I knew this kid was smart, but damn.