Grilled Cheese Please!: 50 Scrumptiously Cheesy Recipes

Grilled Cheese Please!: 50 Scrumptiously Cheesy Recipes

Laura Werlin

Language: English

Pages: 184

ISBN: 1449401651

Format: PDF / Kindle (mobi) / ePub


An all-new collection of 50 delicious, melt-in-your mouth grilled cheese recipes fromgrilled cheese gourmand Laura Werlin.

"If, as Werlin avers, "grilled cheese, the movement, has arrived," then Werlin is its obvious leader." --Syndicated columnist Marialia Calta

Oooey, gooey ribbons of delectable melted cheese sandwiched between butter-crisped slices of sourdough, wheat, rye, and even focaccia and croissant, combined with favorite foods such as bacon, pequillo peppers, guacamole, seasonal veggies, caramelized onions, pears, herbs, and so much more--what is there not to love about the modern grilled cheese? 

Inside Grilled Cheese, Please, award-winning cheese expert Laura Werlin presents 50 recipes that elevate the classic grilled cheese sandwich to a culinary center-of-the-plate meal changer through innovative and delicious recipes such as Say Ole (Two Cheeses, Guacamole, Bacon, and a Corn Chip Crust); Brie, Mozzarella, and Sauteed Pears with Blue Cheese Butter; and Cheddar, Chorizo, Apples, and Pickled Onions on Ciabatta. The recipes are divided into seven chapters that are arranged by topics such as Grilled Cheese on the Go, Ethnic-Inspired, Meat and Cheese, and Veggie and Cheese among others. Grilled Cheese, Please features full-color photography, along with sections highlighting the best cooking techniques, melting cheeses, and other "best" grilled cheese insights, as well as a list of restaurants, stands, and mobile trucks across the country where grilled cheese is the focus, not the side dish.

Perfectly timed to coincide with National Grilled Cheese Month, Grilled Cheese, Please encourages melted cheese enthusiasts to expand their grilled cheese horizons by enjoying these riffs on the original and in the process become seduced all over again by the velvety goodness found within.

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Producing Table Olives (Landlinks Press)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

teaspoon ground cumin ½ teaspoon salt ½ teaspoon freshly ground black pepper 8 ounces Monterey Jack cheese, coarsely grated To make the arepas: Mix together the flour, cheese, corn, sugar, and salt in a medium bowl. Slowly add the water and stir until the mixture is moist and holds together. Cover and let sit for 15 minutes. This will allow the flour to absorb the liquid. If it seems dry, add water a few drops at a time. Divide the dough into 4 pieces. Roll each piece into a ball and

the bologna is well browned. Remove the bologna from the pan and let cool. Wipe out the skillet with a paper towel but do not wash it. To assemble: Spread the mayonnaise on one side of each of the bread slices. Place 4 slices of bread, mayonnaise side down, on your work surface. Spread 2 tablespoons peanut butter on each slice of bread. Follow with 1 bologna slice and the cheese. Lay the pickle slices on top of the cheese. Top with the remaining bread slices, mayonnaise side up. For stovetop

centimeters 2½ inches 6 centimeters 4 inches 10 centimeters 5 inches 13 centimeters 6 inches 15¼ centimeters 12 inches (1 foot) 30 centimeters Information compiled from a variety of sources, including Recipes into Type by Joan Whitman and Dolores Simon (Newton, MA: Biscuit Books, 2000); The New Food Lover’s Companion by Sharon Tyler Herbst (Hauppauge, NY: Barron’s, 1995); and Rosemary Brown’s Big Kitchen Instruction Book(Kansas City, MO: Andrews McMeel, 1998). Laura Werlin is the James

instructions. NOTE: Depending on the weight of your sandwich maker lid, the creamy cheese might end up oozing out the sides of the sandwich. For this reason, I—d experiment with one sandwich first. If the cheese doesn’t ooze, then go ahead and make the others. Otherwise, follow the stovetop method. Makes 4 sandwiches Double Cheddar and Tomato Jam It seems that almost everybody likes the combination of grilled cheese and tomato soup. The easy-to-make Tomato Jam (page 148) is a variation

assembly above. Cook according to manufacturer’s instructions. Makes 4 sandwiches Chapter 2 meat and cheese Classic with a Twist Mozzarella with Crispy Prosciutto and Broccoli Rabe Sweet-Tart Cheddar and Chorizo Say Oui to Normandy Sweet and Spicy Chicken and Gouda Italian Melt Smoky Kim-Cheese French Mountain Glory Classic with a Twist As you’ll see, the onions in this sandwich are not cooked. Soaking them in cold water minimizes their pungency and sets them up for a

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