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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"Gorgonzola Dolce is the ‘sweeter’ gorgonzola – milder and much softer than its Natuale or Piccante counterparts. It is made using pasteurized cow’s milk and is aged for 3 months. It is very creamy and almost spreadable in texture with a light piquancy." (Formaggio Kitchen)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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Upon tasting this particular Gorgonzola, I found it to taste very similar to typical Gorgonzola or Blue Cheese. The cheese added a great contrast on the actual sandwich.
Prior to actually deciding on this sandwich, I needed to first find hazelnuts. I searched Whole Foods with no luck, and even asked for help.
However, I wasn’t defeated and kept looking, finally finding them in the bulk department. They weren’t toasted or skinned, so I needed to do that when I arrived home (which turned out to be very easy).
The only issue was peeling the hazelnuts after toasting, so yes, some did retain their skins. In the end, I don’t believe this altered the taste or caused any issues.
Once the hazelnuts were toasted, it was time to make hazelnut butter. All that needs to be done is blend the toasted hazelnuts with some oil until the texture is like peanut butter. My hazelnut butter was a little more grainy than I would have liked, but I wanted to avoid over-oiling the mixture.
The recipe calls for Italian bread so I went with Italian bread. I was hoping to purchase the bread from Whole Foods, but unfortunately they were sold out. The second best option at the time was Italian bread from Giant Eagle. It wasn’t the perfect choice, but it did not affect the sandwich negatively.
I chose this sandwich recipe because I wanted different and unique. After taking my first bite and actually tasting this Gruyere and Gorgonzola w/Hazelnut Butter Grilled Cheese I knew it was a success. This sandwich, in my opinion, is very unusual and unlike anything I have made up to this point. The hazelnut butter reminds me of peanut butter and was tasty and sweet. It was a bit grainy but that could easily be fixed. The Gorgonzola Dolce cheese added a great contrast to the sweet which I enjoyed. Overall, I enjoyed the sandwich. It wasn’t earth shattering but after taking the last bite all I could think was, “That was a good sandwich.”
And I went on my way.
Shane Kearns blogs about grilled cheese at Grilled Shane.
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