Good Morning.
Thomas Jefferson couldn't live without books. I cannot live without cheese. Here are a few recipes for people of like mind. You know who you are.
We begin with an updated version of something I was fed for lunch as a child. It was aptly called Cheese Dreams then and
so is this recipe.
4 slices white or whole wheat bread
4 slices American or cheddar cheese
4 tomato slices
8 slices bacon
Kosher salt
Freshly ground black pepper
Basil from a jar
Mayonnaise
Spread each slice of bread on one side with mayonnaise. Cover with a slice of cheese, then a slice of tomato. Sprinkle with salt, pepper, and basil. Saute the bacon in a large skillet, drain on paper towel, and crumble. Place the bread slices with the cheese and tomato on a cookie sheet and broil in the oven until bubbly. Watch carefully. Remove and top each slice with crumbled bacon. Serves 4 people one slice or 2 people two. The second option is preferable.
The childhood thing used bread and Velveeta broiled in the oven. It was then topped with undiluted tomato soup warmed
up on the stove. This is considerably better, but the earlier version did the trick at the time.
Vermont Cheddar Soup
4 carrots, peeled and chopped
1 1/2 cups chicken broth
2 tbsp. finely chopped shallots
2 tbsp. unsalted butter
1/4 cup flour
3 cups chicken broth
1 cup sharp Vermont cheddar, shredded
1 8 1/2 oz. can peeled, diced tomatoes, undrained
A drop or two of Tabasco
1/8 tsp. nutmeg
Kosher salt and freshly ground pepper
1 1/4 cups Half and Half
1/2 cup dry vermouth
Cook the carrots in the chicken broth in a sauce pan. Bring to a boil, reduce heat, and simmer until tender. In a soup pot, saute the shallots in butter until tender. Add the flour, stir, and cook for 2 minutes. Add the heated chicken broth gradually with a whisk and blend until thickened. Add the shredded cheddar and stir until melted. Add the tomatoes with their juice and combine well. Add a dash of Tabasco, nutmeg, and a good pinch of salt and pepper. Heat well but do not boil. Stir in Half and Half and vermouth just before serving. Taste and add more salt if desired.
Vermont sharp cheddar, perhaps best eaten in chunks by hand, should bring tears to your eyes. This soup will make the gods of autumn weep for joy.
For a cheese overload, serve the soup with Cheese Muffins.
2 large eggs
3/4 cup whole milk
1/2 cup olive oil
1 cup freshly grated Parmesan cheese
1 1/2 cups flour
2 tbsp. sugar
2 tbsp. baking powder
1/4 tsp. baking soda
1 tsp. finely chopped garlic
1 tsp. finely chopped fresh rosemary
3/4 tsp. kosher salt
Pinch of freshly ground pepper
Beat together 3/4 cup cheese, eggs, milk, and olive oil until well blended. In a separate bowl, combine the flour, sugar, baking powder and soda, garlic, rosemary, salt, and pepper. Add this to the cheese mixture and mix well, Divide among 12 greased muffin cups. Sprinkle with the rest of the cheese and bake in a 350 degree oven for about 20 minutes. Cool for a few minutes
before serving. These muffins are scrumptious and even better with butter.
Gruyere and Cider Fondue
4 cups coarsely grated Gruyere cheese
1 cup apple cider
2 tbsp. corn starch
1 tbsp. apple cider vinegar
2 tbsp. applejack
2 packages breakfast sausage links, your choice
Saute the sausage in a skillet until nicely browned, drain on paper towel, and place on a baking sheet. Keep them warm in a very low degree oven. Toss the cheese and corn starch in a bowl to coat. Bring the cider and vinegar to the simmer in a pot
and gradually add the cheese mixture, stirring constantly. When smooth, stir in the applejack. Place cheese mixture in a fondue pot. Remove the sausage from the oven, cut into one inch pieces and arrange on a plate near the pot. Supply fondue forks for dipping.
During the crazy Sixties, fondue was as big a fad as hula hoops, mini skirts, and big hair. Time to give the fondue another
go, but I'll pass on the other stuff for several reasons. Serve the fondue with pieces of French bread if you prefer and I do.
And finally, Yankee Doodle's Mac and Cheese
1 pound elbow macaroni
2 tbsp. unsalted butter
1 medium white onion, minced
6 tbsp. flour
2 cups whole milk
2 cups Half and Half
8 oz. sharp cheddar, grated
8 oz. Monterey Jack, grated
1 cup ricotta
Kosher salt and freshly ground pepper
Bread crumbs for the top
Bring a large pot of salted water to a boil and cook macaroni until barely al dente. Drain and set aside. In a large skillet over medium heat, melt the butter and saute the onion until translucent. Reduce the heat to low, stir in the flour and make yourself a roux. Cook for 2 minutes. Whisk in the milk and cook until the sauce is smooth. Add the Half and Half and mix well. Stir in the cheddar and Jack, taste, and add salt and pepper as desired. Add the drained macaroni and stir with a big spoon to combine. Pour into a buttered 13 x 9 inch baking dish and sprinkle the top with bread crumbs. Bake for 20 minutes in a preheated 350 degree oven or until the top is slightly browned. Serves 6.
I grew up with homemade mac and cheese. Every child in America should grow up with homemade mac and cheese. It's
part of a healthy childhood like having a pet, wrapping up in a flannel robe after a bath, and carving a pumpkin. It's part of a healthy adulthood like having a pet, wrapping up in a flannel robe after a bath, and carving a pumpkin.
Best regards,
Elisabeth
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