Happy Mother’s Day with Granny’s Grilled Cheese

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In the last two years nothing has brought more happiness into my world than these two. As much as I love my grand-daughter the more joy comes from witnessing my very own daughter be a mother. For the girl who never played with dolls or preferred never to babysit and barely made it through the summer as a camp counselor she astonishes me with her love and patience with her baby girl. Her quiet teaching, her ingenuity, her juggling of quality time and her natural instincts are inspiring.

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She is the best mom I have ever known and I am so extremely proud to wish her a Happy Mother’s Day.

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Never a fan of the yellow single wrapped cheese, my very own mother (aka Granny) made a really great grilled cheese she called “mozzarella en carroza” for me. Using an old box grated she would shred “the expensive” cheese into a giant pile and then pack it between slices of white bread, dip it in egg and fry it in olive oil. I loved it then and still love it now. I make variations on the theme, but Annabelle enjoys the classic and does a pretty good cheese pull. Generations of love made edible.

Mozzarella En Carroza

  • Servings: 2
  • Difficulty: easy
  • Print

1 cup shredded or thinly sliced mozzarella cheese

4 slices Country white buttermilk bread

1 egg

1-tablespoon milk

Pinch of salt and pepper

Olive oil for shallow frying

Divide cheese between two bread slices. Top each with a second slice of bread. Gently press together. Trim crusts off, if desired. On a flat plate, lightly beat egg with milk, salt and pepper. Dip sandwiches in egg coating both sides well. Heat olive oil in skillet over medium heat. Add sandwiches. Cook turning until both sides are golden brown and cheese is melted. Makes 2 sandwiches.

 

Winner of an Applesauce

 

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This week I am happy to announce that I won third place in the Our Family Garden Applesauce recipe contest. Now, you might not think 3rd place is a big deal, but this contest was such a joy to participate in for so many reasons other than winning.

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First of all this is a real family business headed by a man named Darvin. Everyone including the children are involved in making the best applesauce I have ever eaten. The applesauce, made from a variety of apples, comes unsweetened or with a touch of honey +/or cinnamon. Darvin sent each participating contestant 6 full size jars of his well-made product plus a gift of a jar of jam….just because his is a kind and generous business. I already felt like I won and my recipe testing had not even started, yet.

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Inspired by such kindness and the perfect balance of fresh applesauce sweetness I went on to create 12 new recipes. (These days for most contests I only create 1 or 2 recipes at most.) Truth is this applesauce is so good on its own that it’s almost a crime to transform it into something else, but, my oh my, did it make every recipe I developed taste not only fantastic, but so much healthier to eat. I eliminated sugar and lots of fat without sacrificing any flavor in everything from baked goods to soups to a Korean style BBQ sauce. Win-Win-Win!

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The icing on the cake is that one of my recipe photos was chosen to dress the cover of the cookbook Darvin and his family are putting together. I am just thrilled the family liked my food photography and styling, too.

Here is my winning recipe which was a huge hit at Easter dinner. It’s a healthy carrot cake cupcake makeover utilizing a touch of honey for sweetness and some white whole wheat flour for a wholesome boost in nutrition. Try them for Mother’s Day.

Honey Frosted Carrot Cupcakes

  • Servings: 14
  • Difficulty: easy
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1 cup all purpose flour

1/3-cup white whole wheat flour

1-teaspoon baking soda

1-teaspoon cinnamon

¼ teaspoon fine salt

2 eggs

1/3-cup honey

½ cup canola oil

1-teaspoon fresh lemon juice

2/3-cup Our Family Garden Applesauce Touch of Honey

1 1/3 cups finely grated fresh carrots

Frosting

1 (8 oz) container mascarpone cheese or cream cheese

¼ cup honey

½ teaspoon vanilla bean paste or vanilla extract

Preheat oven to 350 degrees F. Line 14 muffin cups with paper liners.

In a large bowl, whisk all purpose flour, white whole wheat flour, baking soda, cinnamon and salt; set aside. In another large bowl whisk the eggs until lightly beaten. Add honey, oil and lemon juice; whisk until slightly thickened. Stir in the applesauce and grated carrots. Add wet ingredients to dry mixture blending until dry ingredients are moistened and well mixed. Evenly fill the muffin cups with the batter. Bake about 20 – 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, place on a wire rack, and let cool completely before frosting. For frosting, beat mascarpone, honey and vanilla until well blended. Pipe or spoon the frosting on the top of each cupcake. Serve immediately or cover and refrigerate the cupcakes until serving time. Can be stored in the refrigerator for several days.

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My favorite jelly bean and now taste tester in her Easter dress

 

A Visit with Revittle

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Continuing to move through this month with some Good Grief activities to take my mind off things I invited my husband to join me in taking a food judges’ class sponsored by the Steak Cookoff Association. Bill is my chief taste tester and having him always support my cooking adventures and antics with enthusiasm has been a blessing. Driving 2 1/2 hours to the western part of the state would take us through Harrisburg which sparked a brilliant thought to visit an on-line cheese shop known as Revittle.

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Revittle came to my attention through a “Best of” Philadelphia Magazine food piece. The article highlighted the best pizza in America made with a Pennsylvania sourced gouda cheese and a cheesesteak made “wit” another local farmer’s cheese. Always looking to try the best of anything in and around here I learned these artisan cheeses are only available through Revittle whose address just happens to be Harrisburg. I was hoping they had a brick and mortar store where I could sample and buy.

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Otterbein Acres Shepherd’s Delight

An email exchange with the owner, Mark Zimmerman, revealed no physical store, but he enthusiastically invited Bill and I to his beautiful office in an old historic building on the river to sample some cheese and cured meats along with his business partner, Tim Pianka. While all the bites were quite delicious, Shepherd’s Delight was hands-down my favorite. How could one not love a cheese whose shepherd grazes his sheep only on the youngest grass? What a labor of love herding the animals from acre to acre seeking that green sweetness. Well aged, salty and sweet this Tomme style cheese is totally addicting.

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Food people are the most welcoming generous kind. Bill and I quickly felt at home with Mark and Tim as they relayed the story of how Revittle came about. Each bite of their delicious products included interesting tid-bits of their close-knit relationships with local farmers and chefs. Sharing with us was a real gift.

“Revittle was started on the principle of working with the best artisanal producers. Let us introduce you to the families who take pride in the quality of their products. Together, we put healthy, regionally produced foods and wines on your table.”

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Cheese boards and charcuterie seem all the rage these days. Whether offered as an appetizer or a dessert who doesn’t love an array of farm fresh goodness accompanied by sweet and tangy condiments and crispy crackers? Arranging a cheese board is an art I have yet to master, but that won’t stop me from enjoying the delightful contrasts in tastes and textures and layers of flavors offered from local farmers.

As luck would have it Bill and I were invited to visit and sample an Ah-mazing line up of award winning Pennsylvania farm cheeses and Charcutiere/ Cured Meats with Mark and Tim. We are friends now and I have nothing, but gratitude for our chance meeting. Check out Revittle on their web site to see their array of locally sourced and might I add reasonably priced products. Bonus: use the promo code GOODGRIEFCOOK to receive 20% off your purchase. I gain nothing from your purchase. I’m just here to tell you about great products from really nice people.

oops forgot to mention….if anyone wants to buy and share that 11 pound Gigi brand whole prosciutto…I am in!