Great Book of Grilled Cheese E-Book

Kim Wilcox

• Herausgeber: Fox Chapel Publishing
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2021

Seitenzahl: 162

Beschreibung

Who doesn't love a warm and crispy grilled cheese sandwich? A must-have cookbook filled with over 100 recipes for grilled cheese, soups, salads, sides, and even desserts, Great Book of Grilled Cheese is sure to be a crowd-pleaser for the whole family! Using easy ingredients and even leftovers, discover endless and out-of-the-box possibilities for delicious grilled cheese sandwiches, plus the perfect side pairing. From deviled bacon grilled cheese to creamy tomato basil soup, included with each recipe is a charming introduction that captures author and chef Kim Wilcox's kitchen memories. Also included are contributions from celebrity TV chefs, including Brandon Frohne (Food Network's Chopped and Chopped Redemption, Travel Channel's Chow Masters & Secret Eats, and winner of Cooking Channel's Snack Attack), Chef Lisa Varnado (Netflix's Sugar Rush), and others. Kim is the owner of the popular family-owned restaurant It's All So Yummy in Knoxville, Tennessee. Her recipes have also appeared in the best-selling title, The Ultimate Spam® Cookbook.

Leseprobe

© 2021 by Kim Wilcox and Fox Chapel Publishing Company, Inc., 903 Square Street, Mount Joy, PA 17552.

Great Book of Grilled Cheese is an original work, first published in 2021 by Fox Chapel Publishing Company, Inc. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright holders.

Photography by Chris Grove. Food styling by the author and Chris Grove.

Print ISBN 978-1-4971-0164-7

eISBN 978-1-6076-5914-3

Library of Congress Control Number: 2021937306 To learn more about the other great books from Fox Chapel Publishing, or to find a retailer near you, call toll-free 800-457-9112 or visit us at www.FoxChapelPublishing.com.

We are always looking for talented authors. To submit an idea, please send a brief inquiry to [email protected].

CONTENTS

WELCOME

RECIPE GUIDE

CHAPTER 1: Grilled Cheese Essentials

The Brief but Important History of Grilled Cheese

Cooking Vessels

Cooking Utensils

Bread, Butter, and Cheese

RECIPES

CHAPTER 2: Best of the Best

Our best sellers at our restaurant, the ones that keep ’em coming back

CHAPTER 3: Gourmet Grilled Cheese

Grilled cheese sandwiches that are full of creativity and flavor, that any cook can prepare

CHAPTER 4: Vegetarian Options

Delicious meatless options for everyone to enjoy

CHAPTER 5: Local/Regional Flavors

Grilled cheese sandwiches that incorporate locally sourced ingredients, as well as sandwiches with our favorite regional flavors

CHAPTER 6: All My Chef Friends

Recipe mash-ups with some of my very favorite and talented chef friends

CHAPTER 7: Family Desserts

Dessert recipes that have been passed down in my family and that are staples at the café and family gatherings

RECIPE CONVERSIONS

ABOUT THE AUTHOR

ABOUT THE CONTRIBUTORS

WELCOME

West of the historic Southern city of Knoxville, Tennessee, you’ll find our café, It’s All So Yummy, located in an otherwise ordinary strip mall. For the last 10 years, it has been my pleasure to create the type of cafe that serves as a cornerstone to the community, serving foods that we find comforting and that make us, if only for a moment, forget the woes of the day. Small, family-owned cafés have always been a place where people can feel at home while sitting and enjoying the banter between other guests and the smell of crispy bacon wafting from the kitchen.

The beauty of a small café like ours is the variety and creativity of the dishes served, many of which are family favorites passed down through generations. From soups to sandwiches to desserts, the love that goes into each meal is recognized and appreciated by many. At our café, we combine down home cooking and Southern comfort food while introducing our customers—and now you, as a reader!—to some very intriguing international ingredients. While our recipes are usually only stored in the head of our chef as one of the family secrets, we’ve decided it’s time to unlock that vault and share the recipes behind some of the food that makes everyone keep coming back for more.

Fresh flowers and tabletop chalkboards with messages of inspiration, hope, and strength are one way we greet guests and make their experience cheery.

This giant foodie die has other faces that feature choices like pizza and hotdogs, but we keep it on grilled cheese! I love quirky deco and tend to pick up fun things like this die and set of three wise monkeys for the café; we have the set split up around the whole café, spreading humor and joy for everyone. We put some pastel beads on this guy at Easter and decided that they were too adorable to take away!

We change out our displays often. This particular display was built around a coffee grinder that was passed down in my family. Many items on display in the café are family pieces or even my personal childhood cooking toys.

We love chatting with our guests. We work hard to create a welcoming environment where people feel as comfortable as if they were in their own home.

When you’re making tons of our super-popular Slim Shady Supreme Grilled Cheese sandwiches in a day, you need tons of spaghetti! I always enjoy getting in there and hand mixing a large batch.

We really like holding special events. This is an outtake for a promotion for a homemade black ice cream we made for a solar eclipse. We sold it that day only and had a viewing outside the café. My daughter took this photo, and this was take number 25—I cracked up because we just couldn’t get it right!

The Great Book of Grilled Cheese is unique among other sandwich cookbooks because not only does it present a vast variety of tried and true grilled cheese recipes—more than 50 of our 90+ grilled cheese sandwiches that we’ve served over the past six years—but it also includes recipes for delicious sides, desserts, and custom condiments so that you can make exquisitely tasty grilled cheese meals. Plus, as an added bonus, you’ll get to enjoy some specially created sandwiches from a group of contributing celebrity and TV chefs.

This cookbook will help cooks put together creative and delicious meals for their families and friends. It’s not just a cookbook, though; it’s a collection of memories, moments, smiles, and nostalgia, all coming to life on a plate. We are proud to feature these recipes at our café, and we can’t wait to have you share each one with your family. Enjoy!

—Kim and the

It’s All So Yummy team

124 S. Peters Road, Knoxville, TN

RECIPE GUIDE

Most sandwich recipes are paired with a complementary side dish recipe. Some sandwiches also include additional recipes for sauces, fillings, and extras used for that sandwich that can also be used in other applications. Feel free to mix and match!

SANDWICHES

SIDES

SAUCES, FILLINGS & ADAPTABLE EXTRAS

DESSERTS

CHAPTER 2: Best of the Best

Our best sellers at our restaurant, the ones that keep ’em coming back

Crab Rangoon Grilled Cheese

Asian Slaw

Crab Rangoon Filling

Jalapeño Popper Grilled Cheese

Homemade Chips

Slim Shady Supreme Grilled Cheese

Tomato Pesto Salad

Deviled Bacon Grilled Cheese

Macaroni and Pea Salad

Deviled Eggs

The Ultimate Grilled Cheese

Creamy Tomato Basil Soup

Meatloaf Melt Grilled Cheese

Meatloaf

Granny’s Potato Salad

Chipotle Ketchup

Pickled Red Onion

Kim’s Sausage and Gravy Grilled Cheese

Frozen Fruit Cups

Sausage Gravy

Marinara Grilled Cheese Float

Marinara Soup

TBR Grilled Cheese

Pistachio Salad

Rooster and Honey Grilled Cheese

Grilled Pineapple

Sriracha Honey Chicken

Mississippi Chicken Grilled Cheese

Mississippi Chicken

Chicken Noodle Soup

Pizza Grilled Cheese

Italian Salad

Cinco de Mayo Grilled Cheese

Mexican Pasta Salad

Chicken and Waffles Grilled Cheese

Buffalo Tater Tots

Sriracha Cream Cheese

Crab Rangoon Grilled Cheese

Jalapeño Popper Grilled Cheese

Meatloaf Melt Grilled Cheese

CHAPTER 3: Gourmet Grilled Cheese

Grilled cheese sandwiches that are full of creativity and flavor, that any cook can prepare

Bloody Mary Grilled Cheese

Green Salad with Homemade Croutons

Beer Cheese

Tomato Relish

Apple of Granny’s Eye Grilled Cheese

Tangy Apple Slaw

Roasted Red Onion Mayo

Frog Eye Grilled Cheese

Fresh Cucumber Salad

Cali Brunch Club Grilled Cheese

Orange Avocado Salad

Cranberry Pimento and Green Tomato Grilled Cheese

Kumato Salad

Cranberry Pimento Cheese

Spinach Artichoke Grilled Cheese

Panzanella Salad

Spinach Artichoke Dip

Grilled and Glazed Grilled Cheese

Strawberry Salad

Nothing but Truffle Grilled Cheese

Grape Salad

Truffle Aioli

Chilitown Grilled Cheese

Parmesan Potato Wedges

Roast Beef and Cheese Crisp Grilled Cheese

Seasoned Pretzels

Cheese Crisps

BBQ Mac and Cheese Grilled Cheese

Bacon-Wrapped Roasted Carrots

Naan Grilled Cheese

Super Cheesy Grilled Cheese

CHAPTER 4: Vegetarian Options

Delicious meatless options for everyone to enjoy

Kaya Grilled Cheese

Asian Salad with Shaved Brussels Sprouts

Super Cheesy Grilled Cheese

Pinto Bean Soup

Cheese Dust

5-Alarm Grilled Cheese

Chipotle Mushroom Soup

Hot Mayo

Naan Grilled Cheese

Roasted Mixed Vegetables

Cilantro Chutney

Caprese Grilled Cheese

Fresh Spinach Salad

Candied Pecans

Peanut Butter and Cheddar Grilled Cheese

Homemade Applesauce

CHAPTER 5: Local/Regional Flavors

Grilled cheese sandwiches that incorporate locally sourced ingredients, as well as sandwiches with our favorite regional flavors

Summer’s Delight Grilled Cheese

Fresh Berry Salad

Nashville Hot Grilled Cheese

Pear and Cheese Salad

Nashville Hot Seasoning

All Shook Up Grilled Cheese

Peanut Butter Stuffed Jalapeños

Banana Jam

Taste of Tennessee Grilled Cheese

Fresh Corn and Tomato Salad

Tomato Jam

Darcy’s Dressed-Up Gobbler Grilled Cheese

Fresh Pear and Cranberry Salad

Turkey Dressing

Blackberry Revival Grilled Cheese

Fresh Orange Salad

Blackberry Jam Spread

CHAPTER 6: All My Chef Friends

Recipe mash-ups with some of my very favorite and talented chef friends

Spicy Italian Cutlet Melt by Ken Mayse

Black Fig Grilled Cheese by Frank Aloise

Black Mission Fig Jam

Taki Grilled Cheese by Brandon Frohne

The Nuna Grilled Cheese by Najwan Natour

Berbere Roasted Pork Grilled Cheese by Mark McKinney

Berbere Pulled Pork

Caramelized Onions

Giddle Pig Griddle Pig Let Me In Grilled Cheese by Chris Grove

Hawaiian Pimento Grilled Cheese by Dean Hitt

Manchego and Sriracha Orange Grilled Cheese by Jen Bixby

Loaded Lobster Grilled Cheese by Michael Kilby

Candied Bacon

Chocolate Chip Cookie Dough Grilled Cheese by Lisa Varnado

The Nuna Grilled Cheese by Najwan Natour

CHAPTER 7: Family Desserts

Dessert recipes that have been passed down in my family and that are staples at the café and family gatherings

The Best Carrot Cake

Cream Cheese Frosting

Bread Pudding

Grandma’s Shaum Torte

Sugar Cookies

Colored Cream Cheese Frosting

Mom’s Texas Sheet Cake

Chocolate Frosting

Banana Cheesecake

Chocolate-Covered Grapes

Pumpkin Bread

German Apple Cake

Simple Cream Cheese Icing

CHAPTER 1

GRILLED CHEESE ESSENTIALS

The Brief but Important History of Grilled Cheese

The tasty combination of bread and melted cheese has existed for ages. The earliest written records come to us from Roman cookbooks and menus, but bread and cheese have been huge parts of the human diet ever since we figured out how to make them, and cooked bread and cheese dishes were popular throughout the ancient world.

The modern American concept of the grilled cheese began to develop in the early 1900s. Cookbooks referenced “cheese boxes,” “toasted cheese,” and, most prevalent, the “cheese dream,” an open-faced cooked cheese sandwich that, because of James L. Kraft’s newly patented pasteurized cheese slices, became popular during the Great Depression as an inexpensive meal option.

In 1928, the first pre-sliced bread was sold, which, coupled with processed cheese, made cooked cheese sandwiches even more convenient and popular. During the 1930s, cookbooks finally included the first references to the “grilled cheese,” a name change probably related to the introduction of more portable electric cooking tools, many of which were developed by Thomas Edison.

During World War II, the grilled cheese sandwich filled an important role as a cost-effective way to maintain government nutrition standards. Broiled American cheese sandwiches were included in official Navy cookbooks, and food service institutions and schools often served grilled cheese sandwiches with tomato soup to provide recommended amounts of protein and vitamin C.

This unorthodox method for grilling a sandwich (which I don’t recommend!) appeared on the cover of America’s first pulp magazine, Argosy, in 1944.

No matter how old, rich, or famous you get, you are never too good for a grilled cheese!

Recently, the grilled cheese has had an artistic resurgence, with food trucks, diners, and specialty restaurants selling creative takes on the famous classic. The elements of the grilled cheese are also still celebrated worldwide. The Croque Monsieur (which first appeared on Paris café menus in 1910) is essentially a grilled cheese sandwich with ham. In the United Kingdom, many still enjoy a cheese toastie or a Welsh rarebit (an open-faced sandwich made with bread topped with a cheddar sauce). South American countries like Colombia and Venezuela have arepas, which are cheese-stuffed fried corn cake sandwiches, and Mexican restaurants the world over feature quesadillas, basically a grilled cheese made with tortillas rather than bread. In Italy there are pressed grilled paninis, and in Australia, there are jaffles, produced using special jaffle irons to create sealed stuffed cheese sandwiches. Greece has tiropsomo, a side dish of bread topped with cheese and sesame seeds. Langos is a Hungarian deep-fried bread with sour cream, cheese, and garlic butter, and Georgian khachapuri is boat-shaped bread, hollowed out and filled with an egg, cheese, and butter.

No matter where you live, what you call it, or how you slice it, a grilled cheese is always a satisfying meal that brings up the warmest of memories!

Grilled cheese sandwiches even made it into the U.S. Navy’s cookbook for many years, as you can see here from the 1944 edition. This recipe calls for mixing shredded cheddar with mayo, chili sauce, and mustard, spreading the mixture on a sandwich slice, and broiling.

These magazine ads from around the 1940s and 1950s show just how common advertisements were for new cheese products and grilled cheese sandwich recipes.

Before we dive into the recipes, let’s take a minute to talk about what you need to make the most delicious grilled cheese. Some of the points that I cover here are merely my personal preference, based on trial and error, and some are methods and tools of the trade that we use with great success at the café every day.

Cooking, for me, is relaxing, and it allows me to explore my creative avenues. Remember, cooking should be fun and not full of stress. Be open to experimentation, and do not be afraid to try new ingredients. The worst thing that can happen is that you don’t like it, and that is fine! People often ask me how I have done so many grilled cheese sandwiches, more than 100 varieties to date. I look around for inspiration everywhere I go, in everything I read. I will often find one unique or seasonal ingredient and build around that. If you go into cooking with an open mind, you will be amazed at how easily ideas will come to you.

Cooking Vessels

Truly, grilled cheese cooking is the Battle of the Best Vessel. When it comes to your own grilled cheese, choosing a vessel is a personal choice that will boil down to what you have in your kitchen, what you are willing to invest in, and the volume of sandwiches that you are preparing at one time. Different vessels can suit different situations. Here’s a tour through your main options.

Note that whichever vessel you choose, it is important to preheat it. If you place your buttered bread in a cold or under-heated cooking vessel, your bread will get soggy before it has a chance to begin developing that beautiful golden-brown sear that we want.

Electric Griddle

This is a handy kitchen tool to have that you can use for so many meals, not just grilled cheese domination. It’s my go-to for grilled cheese and what I recommend for most of the recipes in the book. I’ve used various sizes and finishes, and I prefer a 22-inch cooktop with a non-stick surface. The larger cooking surface allows you to make more than one sandwich at a time, and it also allows you to heat up any ingredients that you are putting onto your grilled cheese—you’ll see that I do this frequently in the recipes. This size also keeps you from having to use and dirty several skillets.

A 22-inch electric griddle is the perfect size to both make a sandwich and heat up the ingredients separately, all on the same vessel.

Cast Iron Skillet

I love my large collection of cast iron skillets and pans. But I don’t love them for making grilled cheese. There is not a lot of room, the rim makes it more difficult to manipulate the grilled cheese with the spatula, and the heat level is a little harder to control. Still, you can experiment with using your cast iron skillet if it’s one of your favorite tools.

Cast iron is only a good choice for grilled cheese if you’re determined to make it work for your purposes.

Non-Stick Frying Pan

Like the cast iron skillet, the ingredients are in such close quarters on a non-stick frying pan that it makes preparing various ingredients and more than one grilled cheese at a time challenging. If you are doing one sandwich with minimal ingredients, this can work perfectly for you, though, and it’s something that most of us already have on hand, so it’s a good starter vessel. For maximum space, whip out two pans at a time—just make sure the heating of each is consistent.

Gas Grill

I don’t cook my grilled cheeses on a gas grill, but it can be a fun option during a cookout or if it’s your personal favorite method. You can buy inexpensive cast iron flat griddle pans that can sit on the grilltop to make cooking easier. See here for more tips for cooking on a grill.

Induction Stoves and Old-Fashioned Electric Burner Stoves

Double-burner griddle pans (as shown above) will work on gas stoves and induction stoves, fitting over two burners at a time for quicker heating. Never slide your griddle across glass cooktops; buy a version with a small bridge underneath for even cooking.

Propane Griddle

I have two propane griddles that get a lot of use: a Blackstone® 17-inch and a Blackstone 36-inch, depending on the volume that I am cooking. They are great outdoor tools, and the 36-inch is a dream for large groups. The heat is easy to control, and they allow for an impressive sear on the bread. They’re definitely an advanced tool that most people won’t invest in, but if you have one or want to do a lot of group or outdoor cooking, they’re a great choice.

A propane griddle gives you a large work surface and is great for outdoor use.

TIP

If a recipe calls for heating the griddle to 350°F, heat to medium-high. If a recipe calls for 325°F, heat to medium.

Cooking Utensils

Here are a few accessories that will make the task at hand easier and make your finished product the best it can be. I use these tools on a regular basis.

Spatula