April is National Grilled Cheese month. Who knew? Well actually I did. In 2012 I was a finalist in Artisanal Bistro’s Best Grilled Cheese contest in New York City. Although my entry — The Three Cheese Crisp, wasn’t the ultimate victor, two judges said they loved it and gave it perfect scores. After all, what’s not to love about sourdough bread slathered with rosemary-infused butter, filled with Gruyere and Fontina cheeses with two Parmesan crisps tucked in between and grilled to gooey perfection?
Hungry yet? If so, great, because I’m sharing my recipe with you as well as one for Andalusian Gazpacho, which I think makes the perfect Grilled Cheese/Tomato Soup combo.
I will be doing a cooking demo of the Three Cheese Crisp and my new creation “The Weston,” (featuring fresh tomato jam) at the Farmers Market at Norfield Grange in Weston, Conn, later this month. But more about that another day.
It’s April, so smile, and say “Yes please to Grilled Cheese!” (Photos and recipes to follow) Read more…