Book Information: Grilled Cheese Please!
Grilled Cheese Please!
50 Scrumptiously Cheesy Recipes
by Laura Werlin
Price: $16.99
ISBN-13: 9781449401658
ISBN-10: 1449401651
Size: 6 x 7 3/8 in.
Page Count: 184 pages
Grilled Cheese Please! Reviews
“Great idea, great package, terrific recipes. GRILLED CHEESE, PLEASE didn’t make me long for my long lost childhood of grilled American cheese sandwiches and tomato soup. It appealed to the adult in me that just goes bananas for cheese, and therefore this delightful cookbook just made it into my permanent collection.” ––Stove Top Readings http://bit.ly/jsOrQC
“The oozy-goozy richness of warm cheese melted between two pieces of buttery toast is a combination that is hard to resist. Grilled cheese sandwiches can be an unstoppable addiction. They are comfort food that takes me back to lunchtime in my childhood home. Treats that make me smile. Especially grown-up versions, such as those created by cheese expert-cookbook author Laura Werlin. Her latest book, “Grilled Cheese, Please!“, offers contemporary approaches to the classic bread-and-cheese indulgence.” ––The Orange Country Register http://bit.ly/iSMsNZ
“Ms. Werlin, a respected cheese expert (may I say whiz?), has authored several other books, including the Beard Award-winning “The New American Cheese.” In “Grilled Cheese, Please!” she classifies cheeses by easy-to-find melters and those that are slightly more exotic, melters that don’t become stretchy, nonmelting but nutty (sometimes mixed with butter for the outside of the sandwich), and unique American artisan melting cheeses. She combines cheeses from different categories to get just the flavor she wants, such as non-stretchy blue and brie with easy melting mozzarella. (That combination also includes sliced pears.)” ––Central Jersey.com http://bit.ly/kg3yQc
“This book is full of good ideas, starting with her time-tested tips on making the best grilled cheeses, such as always grate the cheese.” ––The Star Press http://bit.ly/jsiYlJ
Mozzarella with Crispy Prosciutto and Broccoli Rabe
––From Grilled Cheese Please!/Andrews McMeel Publishing
Broccoli rabe, also known as rapini, is a bitter green often used in Italian cooking. When nestled in the folds of the gooey mozzarella, the greens along with the crispy prosciutto create a sandwich almost as soulful as
Italy itself.
8 thin slices prosciutto (about 4 ounces)
¼ cup olive oil
12 ounces broccoli rabe (about 1 bunch), tough stems removed and coarsely chopped (or use Swiss chard or Tuscan kale)
1 teaspoon freshly squeezed lemon juice
¹⁄8 teaspoon red pepper flakes
¹⁄8 teaspoon salt
8 sandwich-size slices Italian bread (or use pain au levain or sourdough)
8 ounces mozzarella cheese, drained and sliced if water-packed; otherwise coarsely grated
Heat a large nonstick skillet over medium heat and line a plate with paper towels. Add the prosciutto slices to the skillet (you may need to do this in batches) and cook until browned and crisp, about 2 minutes on each side.
Transfer to the paper towels to drain. The prosciutto will become crisper as it cools.
Add enough oil to make 2 tablespoons fat in the pan. Heat over medium high heat for 1 minute. Add the broccoli rabe. Cook, stirring occasionally, until soft, tender, and bright green yet caramelized around a few of the edges, 5 to 7 minutes. (Add water to the pan if it seems dry.) Add the lemon 24 juice, red pepper flakes, and salt and toss to coat. Transfer the broccoli rabe to a plate. Wipe out the skillet but don’t wash it.
Chips and Guacamole Grilled Cheese
––From Grilled Cheese Please!/Andrews McMeel Publishing
In this recipe, tortilla chips are on the outside of the bread to give the sandwich its corn-like flavor and to give you the ability to enjoy all the flavors—guacamole, bacon, cheeses, and corn chips—all at once.
8 slices bacon
8 large tortilla chips (about 2 ounces)
4 tablespoons butter, at room temperature
8 slices sourdough bread
½ cup guacamole (recipe follows; or use purchased, preferably one with tomato in it)
2 tablespoons peeled, seeded, diced Roma tomato (see Note)
4 ounces Colby cheese, coarsely grated
4 ounces Monterey Jack cheese, coarsely grated
4 ounces goat cheese
Line a plate with paper towels. In a large nonstick skillet, cook the bacon over medium heat until very crisp. Drain the bacon on the paper towels.
Remove the bacon fat from the pan and wipe the pan with a paper towel, but do not wash it. Set aside.
To make the tortilla chip butter, put the chips in the bowl of a food processor and process until the texture is very fine, similar to sand. Alternatively, place the chips in a sturdy plastic bag. Using a meat mallet or other heavy object, pound the chips until they are the texture of sand.
Say Cheese!
These aren’t your mother’s grilled cheese sandwiches. In Grilled Cheese, Please! 50 Scrumptiously Cheesy Recipes, Laura Werlin—one of the nation’s foremost experts on cheese and an award-winning cookbook author—shares 50 delectable recipes that promote the grilled cheese sandwich from an old classic to a culinary showstopper for fans of all ages.
Oooey, gooey ribbons of melted cheese sandwiched between savory slices of butter-crisped bread have long been a source of emotional nurturing for individuals across the globe. And although comfort food never loses its style or great taste, in good times or bad, it does evolve. Now’s the time for Laura’s new spin on the satisfying sandwich of our childhood with the addition of modern ingredients.
Grilled Cheese, Please! offers a variety of recipes, from exotic grilled cheese to nostalgic, modern, ethnic, all-American, savory, and sweet. Eight chapters cover Just Cheese, Meat and Cheese, Anything Goes, Veggies and Cheese, Global Grilled Cheese, Grilled Cheese on the Go (featuring recipes from popular grilled cheese restaurants and food trucks), Regional American Grilled Cheese, and Old Favorites and Modern Sides.
Paired with full-color photos and Laura’s foolproof method for making the perfect grilled cheese, recipes such as Spinach, Egg, and Manchego; Mozzarella with Crispy Prosciutto and Broccoli Rabe; and Crab-Swiss Melt with Asparagus will have novice and experienced chefs joining the grilled cheese revolution!
About Laura Werlin
Laura Werlin is a highly respected authority on cheese. As the author of four books on the subject, each of which have been honored with an award, including a James Beard, IACP, and the World Gourmand Award for Best Cheese Book for her classic, Great Grilled Cheese, Werlin is frequently invited to lead professional—and consumer-level seminars and classes at events, including the prestigious Food & Wine magazine Classic at Aspen, the Santa Fe Wine & Chile Fiesta, and The Cheese School of San Francisco. She is also often asked to judge food and wine competitions across the country, including the American Cheese Society annual cheese competition and most recently the Grilled Cheese Invitational in Los Angeles.
