Posts Tagged ‘cheese


whatever, I need a grilled cheese!

With the return of the cooler weather here in the Pacific Northwest, the fall season has begun.  People are busting out their sweaters and umbrellas here in Portland.  Katie is sporting her leg warmers and fingerless gloves and I am craving comfort food.  I have no need for the warm clothing, as I am a hot blooded, menopausal woman.  What I do have a need for is melted cheese.  That’s warming, right?  No, I do not apply it to my body, although it does manage to find it’s way to my thighs, butt and stomach region.  Oh, and probably to my grandmotherly fat arms.  But, like the squirrels in our yard, I need a little extra padding for the winter, or so I tell myself.  Whatever, I need a grilled cheese sandwich.

So, today when I came home from work, I celebrated my Friday with a tasty grilled cheese and apple sandwich.  I figured since people like cheese melted over their apple pie, well some people do, then a sandwich made with cheese and apple might be pretty good.  I was right!  It’s pretty basic really, just bread, cheese and apple.  I used Havarti cheese, an apple from our tree in the back yard, I believe it is called a King apple, Dave’s Killer Bread and coconut oil.

The perfect fall lunch!

Up close and personal

This sandwich would be good with any kind of cheese, apples or bread.  The King apple was super crisp before I grilled the sandwich, but it did not snap when I bit into it.  The Havarti and apple just married perfectly.

Don’t be afraid, or turn up your nose, just try it. It’s not weird, it’s good.


Fried Green Tomato Tart

Well, what do you do with so many green tomatoes?  I’ve really been having fun making different meals with my garden bounty.  I took my chili relleno tart and turned it into something quite different.  This tart can be served at any time during the day, breakfast, lunch or dinner.  The first time I made it was for our Saturday night dinner.  I served it with steamed broccoli drizzled with fresh squeezed lemon.  Sunday morning I teamed the left over tart with fried potatoes and fresh fruit.  Monday rolled around and the was one solo piece left.  It made a great light, quick lunch.



¾ cup flour

½ cup corn meal

½ tsp salt

½ cup chilled, unsalted butter, cut into 1/2 inch pieces

2 TBSP ice water 


2 green tomatoes

1 cup grated Cheddar cheese

1 cup grated smoked Gouda cheese

1 cup Asiago or parmesan cheese

2 eggs

½ cup heavy cream (whipping cream)

½ tsp salt

¼ tsp cracked pepper

3 tbsp soyrizo (optional) 

Place flour, corn meal, butter, and salt in food processor.  Pulse until mixture resemble course meal.  Add water and mix until mixture forms moist clumps.  Gather dough into a ball; flatten into a disk.  Wrap in plastic and chill until firm, about an hour.  Let dough soften slightly before rolling out.

Preheat oven to 375

Butter or spray non stick aerosol a 9” tart pan.  Roll cornmeal crust out on a floured surface.  Place crust in pan.  Place tart pan on a heavy sheet pan and bake for 20 minutes, until crust turns slightly golden brown.  Set aside and prepare filling.

Slice green tomatoes and prepare as in recipe for Fried Green Tomato Gratin.  Drain on paper towels.

Mix grated cheeses.  Spread 1/3 of the cheese in the bottom of the baked crust.  Layer the tomatoes.  Sprinkle optional soyrizo.  Top with the remaining cheese.  Using a food processor or blender, blend the eggs, heavy cream, salt and pepper.  Pour over the tart.  Bake until golden , about 25 minutes.  Can be served hot or room temperature.  


Take a peek inside

Take a peek inside

Seriously, you should try this recipe.  Here, take an even closer look.

Are you hungry yet?

Are you hungry yet?



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