I’m putting up a sign that says, ‘I’ve moved into summer hours’.The fervor at which I do anything lately seems to most closely mimic an accountant in their off-season (please disregard if you are an account I’m sure you are passionate about your job).
On thing I can’t seem to get enough of right now is, reading A Song of Ice and Fire. I’m currently on the fourth book (A Feast for Crows) and loving every minute of it which lately, has been all the spare minutes I have.
For anyone that has read this book series, you know that the author (George R.R. Martin) has a love of food and talks often about black bread and cheese, so much so that almost every time I read the book, I need a cheese fix.
I haven’t forgotten about cider [week(s)] I just feel like you all deserved some food porn as my blog has been lacking it of late. If you need a cider fix I found a great blog devoted to cider called Cider Monger you should all check it out.
In my kitchen I love to use fresh herbs in everything, pasta, salads, drinks (alcoholic or otherwise) and sandwiches. Fresh herbs can add so much to a dish. One small ingredient and elevate a regular food to be something special. Adding some to your condiments for a sandwich can really bring other elements together, like the cilantro on banh-mi.
Along time ago I did a post on how to make the perfect grilled cheese and I still hold to the method described in that post for perfect results. Use good bread, use two types of cheese (a flavourful one and a melty/stretchy one) and use mayo to fry it in. I ran out of mayo a few weeks ago and had to resort back to butter, but given the cheese and bread used and the fact it was 30 degrees out when I was making it everything browned and melted just as perfectly. Makes one sandwich, but if I were you I’d double the recipe.
Dillicious Grilled Cheese
- 2 slices of bakery bread like sourdough or French loaves cut into 3/4- 1 inch slices
- sliced havarti cheese (I used dill flavoured but you can use regular)
- 1/4 cup Cheddar cheese, grated
- a few sprigs of fresh dill
- Dijon mustard
- 1 tbs butter
Heat a skillet over medium heat.
Slice bread and lightly spread Dijon on each slice. Top with sliced havarti, fresh dill and then grated cheddar.
Close to make a sandwich.
Spread on side with butter and turn butter side down in the pan. Press on the sandwich to get an all over brown.
Butter side facing up before flipping and cook until both sides are crunchy and deep golden brown.
Slice and serve, and repeat. Yummy, one last bite…