Croûte de Fromage for the Distinguished Individual

This recipe is from French Farmhouse and it’s basically fancy grilled cheese.

The author of this cookbook describes this dish like a dating app profile,

Hearty yet sophisticated, it fits with the craggy mountains where hikers crowd the slopes in summer and winter brings cross-country and downhill skiers.

Don’t you get the feeling this dish is an outdoor adventure loving seeker who also enjoys long walks on the beach? I mean, I’d go out with it.

What you’ll need.

  • 2 large eggs
  • 1 cup of light fruity wine or Riesling
  • Sea salt and pepper
  • 3 long slices of Sourdough Bread cut in half crosswise
  • 1 tablespoon of unsalted butter
  • 1 tablespoon of mild vegetable oil
  • 2 cups of grated Gruyere or Comte cheese
  • 1/2 cup of flat leaf parsley leaves

The first step is to whisk the eggs, wine, a fair amount of salt, and a touch of pepper together. Once whisked, transfer this mixture to a shallow bowl for dipping purposes.

Place the bread slices in this dish until it is thoroughly soaked. Flip sides if necessary for even soaking.

Next, heat butter and oil over medium heat until the butter is melted. Place the soaked bread into this pan and add a generous amount of the grated cheese on top.

Cook the slices for a little over three minutes or until the cheese is half way melted. Then make these slices into full on sandwiches and flip sides until cheese is fully melted.

Once this is complete, remove from the skillet, cut crosswise and sprinkle with parsley.

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The final result is quite good, not that I’m surprised. Grilled cheese has always been a simple, yet effective comfort food. When you combine that simplicity with the best of cheeses it can only get better.

Soaking the bread in the Riesling also gives it a tangy taste which is toned down nicely with the parsley.

If you feel like stepping up your grilled cheese game or starting your own food truck, than this is a sandwich you should try.

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Mozzarella Lasagna

I may have mentioned this before, but I don’t like ricotta cheese. It is not appeasing to me. To me it’s dry cottage cheese with little flavor. I’m not a fan and I don’t understand why people like it.

As a result, I haven’t been a big fan of lasagna either. I was pleased to see that this recipe from my hometown cookbook, Little Italy Festival Town is anti ricotta.

After a light bask in my pleased feelings, I started to wonder. Since this recipe is from an Italian lady, does that mean ricotta in lasagna is not authentic to Italian recipes? After some quick searching, it appears that adding ricotta was an American thing to do.

All this time, I felt odd for not being a fan of ricotta in my lasagna. Maybe my Italian side was trying to tell me something.

What you’ll need

  • 1 pound of ground beef
  • 1 cup of chopped onion
  • 1 minced garlic clove
  • 2 cans of tomato paste
  • 2 cans of water
  • Mozzarella cheese
  • Parmesan cheese
  • salt and pepper
  • 8 X 8 X 2-inch baking pan

The first step is boiling the lasagna by preparing 8 quarts of water, 1/4 cup of salt, and 1 tablespoon of olive oil.

Side note. I have never heard of boiling pasta with olive oil before, but I imagine with thicker pasta it will more likely absorb the oil and add to the taste.

Boil the pasta for 15 minutes and strain the water when done.

Next, heat a skillet with 3 tablespoons of olive oil and add the ground beef as well as the remaining ingredients. You will simmer this meat sauce for about 35 minutes. Add additional water as needed when it cooks down.

Once the pasta and sauce are ready, you can start layering it up by placing a layer of sauce on the bottom, followed by a layer of pasta, and then a 1/4 of a cup of Parmesan.

Continue this layering until all the pasta has been used and then top this with the sauce, followed by the Parmesan.

Bake this at 350 for 30 minutes. Once those minutes are up remove from oven and top with strips of mozzarella. Cover this with foil as soon as it covered in cheese and then set it aside for 20 minutes.

The final result is quite satisfying.

I’m always shocked how good simple recipes can be. It’s such a pleasant surprise. These days, everything is being made with bells and whistles. Sometimes that turns out well, but it’s so common place now that I forget simple can be good.

That being said, I do think it would be fun to layer this up with even more types of cheese, but if you want to keep it simple, it will turn out well.

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