Cookbook review: 'Grilled Cheese, Please!'
A grilled cheese blogger gives a new grilled cheese cookbook a thumbs up. April is grilled cheese month.
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After debating with myself (and the sous chef), I decided to try out the Gruyere and Gorgonzola with Hazelnut Butter Grilled Cheese. The photo enticed me and the recipe persuaded me. I know very little about hazelnuts, so I was excited to try them in a sandwich. Below is the story of the sandwich and how it compared to my inner-hype. Make sure to continue reading.Skip to next paragraph
When Shane watched his mom create grilled cheese, he knew then that these sandwiches would soon become a major focus of his life. Thus evolved his life’s passion: grilledshane.com, devoted to all things grilled cheese: homemade recipes, news, and enjoyable stories. After reading grilledshane.com, you will come to realize that grilled cheese sandwiches can be much more than two pieces of bread and a slice of cheese.
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With keeping Kosher already limiting my palette, this grilled cheese cookbook has a variety of choices even for me. That means the general public will have even more options. If you are unable to find at least one grilled cheese sandwich that you would like to prepare, then you are no fan of grilled cheese sandwiches and should just move along. For every other normal grilled cheese loving individual, I highly recommend you thumb through this at your local bookstore (or digitally on Amazon) and then buy it, making one of the sandwiches as soon as possible.
The sandwich: Gruyere and Gorgonzola with Hazelnut Butter
Makes 4 sandwiches
As already stated, I had marked 11 recipes to choose from but chose this one for its uniqueness. I have not made many sandwiches with either Gruyere or Gorgonzola and have only very rarely used any nuts on a sandwich. Since I know very little about hazelnuts, I went ahead and chose this sandwich, trying something different. This particular sandwich falls in the anything goes chapter.
1/2 cup hazelnuts, toasted (preferably skinned)
1-1/2 teaspoons vegetable oil
2 Tablespoons butter, at room temperature
8 sandwich-size slices Italian bread (or use wheat or French)
6 ounces Gruyere cheese (or use Comte, Emmantaler or Swiss)
6 ounces Gorgonzola Dolce cheese
4 teaspoons honey (preferably chestnut or acacia)
I should note up front that although I tried to follow the recipe as best I could, I mostly eye balled the measurements as opposed to actually measuring them. And of course, I only made 2 sandwiches, not 4.
Cheese No. 1: Gruyere
"Best known as the key ingredient in classic fondue, Gruyère is one of the most famous cheeses made by the Swiss. A hearty, piquant, hard cow’s milk cheese, Gruyère is named for the town of Gruyères and the surrounding La Gruyère region of western Switzerland.
"On the outside, Gruyère has a natural brown wrinkled rind-like crust. Inside, Gruyère is pale gold in colour with little to no porosity. Rich, nutty, salty, and slightly sweet to fruity in flavour, Gruyère is similar to other Swiss-type cheeses, like Emmental. Aged longer, Gruyère is firmer in texture and more assertive in taste." (ILoveCheese.co.uk)
This particular Gruyere, as noted on the packaging, was only aged for 150 days, making it a young cheese. It definitely had the nutty flavors spoken above, as well as the sweet overtones, which is the reason it is so perfect for this more sweet grilled cheese.
Cheese No. 2: Gorgonzola Dolce
I had originally read the recipe simply as Gorgonzola and was ready to purchase Whole Foods brand Gorgonzola raw milk crumbles. That is when I read the recipe again and noticed it said Gorgonzola Dolce. I used my iPhone to see if the “Dolce” really differentiates this particular variety from its regular counterpart and discovered that it does. Therefore, I searched through Whole Foods’ cheese department and eventually found Gorgonzola Dolce.