I’ve been a bit over scheduled these past few months. And it isn’t like I haven’t been thinking about food and eating food and making food. I just haven’t been writing about it. I would like to discuss ramps and the local mushrooms I’ve been cooking with–I’d like to talk about the thin quiche I [...]
Posts Tagged ‘grilled cheese’
Some people see a bobbing Robin hop across their lawn and think Spring. For me, it’s the first spiky head of chives poking up on the edge of the herb garden. The level of green emanating from this plant makes me stop and take deep hopeful breaths. Spring. Is. Here.
I pulled a container of homemade sauerkraut from the sack, then I pulled out a hunk of local cheese. I had already made fresh rye bread, and thus the sauerkraut-cheddar-rye grilled cheese was born.
My recent exceptional improvisational lunch was due, in part, to our new Winter CSA from Kretschmann Organic Farms, located in Rochester, Pa. The thing about a CSA is that it encourages you to eat vegetables in different quantities than you might choose otherwise. This is how I came to have an extraordinary amount of roasted [...]
It has been an apple and pear obsessed fall. Apple pie, pear cake, applesauce and jelly. It goes on and on. So many apples and pears to pick, and then so many recipes to use them in. My Aunt Laura and Uncle Bill have a beautiful pear tree on their property, and with a bumper [...]
Texture is important. With a crusty loaf of ciabatta and a 1/2 pound of Istara (a semi-hard French sheep’s milk cheese, slightly sharp and olive-y), I knew I hovered near grilled cheese nirvana.
I grow a variety of heirloom tomatoes in my garden and in the past week they’ve kicked in. My favorite, the tomato I would take with me to a desert island, is the Black Brandywine. It has a dusty red bottom that rises to a crown of green. The inside meat is dense but still [...]
I’d already ordered a half pound of Cabrales at Pittsburgh’s Penn Mac deli when I asked the nice counterperson to recommend the best cheese for grilled cheese sandwiches. I think my cheese cred, established by selecting a smelly gooey bleu, pushed her beyond suggestiong cheddar to the magnificent, seasonal Beemster Graskaas.
On Friday, I pulled the first radish from the garden. This beautiful little veggie inspired an improvisational grilled cheese sandwich. Garden to lunch in less than 10 minutes. Multi-grain bread with Minerva’s extra-sharp cheese, and then thinly sliced radish tucked within. The crunch. A revelation.