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In culinarythymes.com:
Cooking with Pernod: Halibut with Shallot Butter Sauce
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Corn on the Cob with Tarragon Butter
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WINE & CHEESE: Cheese Log
Can't Beat a Good Grilled Cheese
I admit it. A good homemade grilled cheese is one of my favorite fast, comfort food options, especially when it is made with a good sharp cheddar and amply buttered slices. A few tips for the perfect grilled cheese:
->Use real butter and butter the bread not the pan. The even distribution will ensure a crisp sandwich.
->Grate or shred the cheese; it will melt faster.
->Pressing the sandwich with a spatula will help create an even spread of cheese.
Have fun with this delightful recipe for a truly gourmet grilled cheese. Recipe and tips courtesy of the Wisconsin Milk Marketing Board.
GRILLED
WISCONSIN
FONTINA
SANDWICH
Serves 4
Cherry Chutney:
1 tablespoon olive oil
1/4 cup red onion, chopped
1/4 cup apple cider vinegar
1 cup dried cherries, coarsely chopped
1/2 teaspoon kosher salt
1/4 teaspoon dried tarragon leaves
1 1/2 tablespoons honey
1 cup water
Sandwich:
8 slices hearty bread
1/2 cup (1 stick) butter, room temperature
16 slices of Wisconsin Fontina cheese
1 pound smoked turkey, shaved
1 Granny Smith apple, sliced thin
To prepare chutney, heat oil in a non-stick skillet over medium heat. Saute onions until beginning to brown. Deglaze pan with vinegar. Add cherries, salt, tarragon, honey and water and simmer for 20 to 25 minutes; cool.
To prepare sandwiches, butter one side of each slice of bread. Place four slices of bread, buttered side down, in a large, non-stick pan or griddle on medium heat. Top each with Wisconsin Fontina cheese, turkey, sliced apple, and 1 tablespoon of chutney. Top with remaining four slices of bread, buttered side out. Grill each side until golden brown and cheese is melted.
To purchase cheese online, click here www.igourmet.com.
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