Mar 12, 2011

Look Out World, I've Revolutionized Cheese

I'm not sure if the world is ready for this, but I've adult-ified that old childhood favorite, grilled cheese. And man! Is it good.
Here's what I did.
Three days before you want a grilled cheese (What, don't you get a detailed list of body-cravings a week ahead?) make a batch of artisan no-knead bread dough.
RECIPE:

  • 3 cups lukewarm water
  • 6 1/2 to 7 1/2 cups  All-Purpose Flour
  • 1 tablespoon Celtic sea salt (remember, it's magically delicious)
  • 1 1/2 tablespoons instant yeast
Mix yeast, water and salt until mostly dissolved. Stir in flour. That's it.
Let it rise until the top goes flat, throw a lid on it and let it hang out in the fridge overnight.  The next day, pinch some off and shape into a loaf. Bake in 375 degree oven for about 30 minutes after it's risen. The key to a crusty top is, right when you're putting the loaf in the oven, toss a 1/2 cup of water directly into the oven as you close the door. You might want to practice when the oven isn't hot...


After the bread is baked, you can make the grilled cheese any time, but the next day is best. Who wants to wait for a sandwich to cook when you have perfectly decent hot, fresh homemade bread, butter and honey? No one. That's who. 


RECIPE:
Two peices of aged, crusty artisan bread (not, whoa that's moldy, aged. just day-old is fine)
brie
cheddar
sundried tomatoes
Roasted Raspberry Chipotle Sauce
butter


Slather (yes, SLATHER) one slice of bread with butter. Lay face down in hot frying pan. Layer brie, cheddar and tomatoes. Top with second slice of butter-slathered bread.  I love the word "slather" and I love using it in non-Harlequinesque romance situations. Also, I would like to point out I just used a word that contains two 'Q's. That, my friends, takes talent. 


Back to the sandwich. It's very important to make sure you get some cheddar shreds on the outside of the sandwich, and that those shreds get melted into the bread. Why? Because it's pretty. Also, who doesn't love cooked cheese? Fondue, fried cheese, baked cheese, grilled cheese...
After the sandwich is done cooking, plate it and slather (goodness, don't you just adore that word?) with roasted raspberry chipotle sauce (you can get it at Costco). 
As long as we're being totally honest with one another, the tomatoes really aren't necessary, they just up the "adultness" of the sandwich. It's really the sauce that sells it. :D

2 comments:

Christina MC said...

You should watch America's Next Great Restaurant. There is a guy pitching a "Grilled Cheese all grown up" menu. Yours would fit right in.

stephsidestory said...

Mmmm...I love the brie/raspberry chipotle sauce combo. So great. I'll try your bread recipe. Sounds easy (even the water in the oven part). Thanks!