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.

 

Waldorf Salad Refresh with California Walnuts

get your creative juices flowing

Get your creative juices flowing

You all know me by now. I just can’t resist a recipe contest that requires me to think way outside the box. Add in the fact that I am required to use ingredients that I already know and love and I am all in. Ingredients like healthy California walnuts, crisp sweet-tart apples and crunchy celery are already in my fridge and pantry, so let’s get started recreating a something new and different Waldorf salad.

California walnuts, apples and celery add healthy crunch

California walnuts, apples and celery add healthy crunch

The Waldorf Astoria hotel in New York City is well-known for its luxury accommodations as well as its famous salad. Checking out their restaurant menu the current version of the salad includes apples, candied walnuts and celeriac which got me to thinking how to re-mix, remake and refresh those ingredients into something unexpected and delicious.

building the perfect sandwich

building the perfect sandwich

Like I said you all know me by now, so I bet you’re not surprised I created a fantastic grilled cheese featuring some fresh ingredients. Doesn’t every restaurant menu need the perfect grilled cheese sandwich? Don’t you just love to order that soup and sandwich combo like grilled cheese and tomato soup. It’s such a classic. What makes mine Waldorf Astoria worthy? Without a doubt it is the candied California walnut pesto that makes this “refresh” fantastic.

The Waldorf Salad Grilled Cheese with Candied Walnut Pesto

The Waldorf Grilled Cheese with Candied Walnut Pesto

The Waldorf Grilled Cheese Salad Sandwich with Candied Walnut Pesto

1 small clove garlic

3/4 cup packed basil leaves

¼ cup fresh celery leaves

2 tablespoons walnut oil

¼ cup California Walnuts

½ teaspoon sugar

¼ teaspoon kosher salt

2 slices firm white bread

1/3 cup shredded smoked gouda cheese

1 tablespoon finely chopped celery

½ pink lady apple or apple of your choice, thinly sliced

1/3 cup shredded gruyere cheese

1 tablespoon mayonnaise

2 grapes, optional

With food processor running drop garlic through feed tube and process until finely minced. Add basil, celery leaves and oil; pulse until combined. Add walnuts, sugar and salt; blend until smooth scraping down sides of bowl, if needed. Spread candied walnut pesto evenly on 1 side of each bread slice. On top of the pesto on 1 slice of bread, evenly layer the smoked gouda, celery, apple slices and gruyere. Cover sandwich with remaining bread slice, pesto side down. Gently press sandwich together. Spread half of the mayonnaise over top of sandwich and place mayonnaise side down on non-stick griddle. Grill sandwich, over medium-low heat, for 3 minutes or until golden brown. Spread remaining mayonnaise over bread before flipping to brown the other side. Sandwich is ready when both sides are golden brown and cheese is melted. Top with a skewered grapes, if desired.

Waldorf Salad Grilled Cheese

PS: For the carnivores in the group…if you must…add some high quality cooked crispy bacon on top of the apples. Or get your own creative juices flowing and refresh your own Waldorf salad.

Success in life & the kitchen

Heirloom Tomato Salad with Pesto Grilled Cheese  Croutons

Fresh Tomato Salad with Pesto Grilled Cheese
Croutons

Bessie Anderson Stanley wrote this poem in 1904. She won $250.00 in a poetry contest which paid off the mortgage on her house. This famous poem grabbed my attention just yesterday as my nephew, Jeremy, read it at at his grandfather’s funeral. Naturally, it had me thinking of my William, too.

Success

He has achieved success
who has lived well,
laughed often, and loved much;

who has enjoyed the trust of
pure women,

the respect of intelligent men and
the love of little children;

who has filled his niche and accomplished his task;

who has left the world better than he found it
whether by an improved poppy,
a perfect poem or a rescued soul;

who has never lacked appreciation of Earth’s beauty
or failed to express it;

who has always looked for the best in others and
given them the best he had;

whose life was an inspiration;
whose memory a benediction.

At the ripe old age of 90, still living in his own home and cared for by 3 loving sons, my father in-law, Loren D. Keys, Jr. lived a most successful life by any standards. An accomplished banker, world traveler, avid bird watcher and reader of the Wall Street Journal this poem fit him to a tee and made sense.

Grandpa Keys

Grandpa Keys

His death, although sad and painful, made sense, too. The family could see it coming. There was time to put feelings in order. We, along with him, could prepare. It was anticipated. Unlike sudden death and loss, there was a valuable period of time to look into each others eyes and say, “I love you” and good-bye. One has to be grateful for that.

Keys Family

Keys Family with William kneeling on left

Loren’s greatest measure of success is suggested by the line, “the love of little children”. He helped raise up 10 grandchildren who loved him dearly. Missing from this photo is grandson #1..the darling Zachary. He along with my William pre-deceased their grandfather.

fresh pesto

fresh pesto

Success in the kitchen begins with seasonal fresh ingredients. From the backyard garden or a local farm fresh ingredients can’t be beat in flavor, color and texture. Cooking in season is the way to roll. Right now my garden is filled with fresh basil, flat leaf parsley and grape tomatoes which brings this award winning recipe to you. The pesto is inspired by Marcella Hazan. The only thing different I do is add a cup of fresh parsley. I think it gives the pesto an extra bright green color and some added sweetness.

Fresh Tomato Salad with Pesto Grilled Cheese Croutons

¼ cup prepared basil pesto

4 slices thinly sliced firm white bread, crusts removed

1 ball fresh mozzarella, sliced

2 to 3 tablespoons extra-virgin olive oil plus additional for brushing on to bread

2 cups (1 pint) mixed cherry or grape tomatoes, halved

kosher salt and freshly ground black pepper

10 fresh basil leaves, thinly sliced plus fresh sprigs for garnish

1 tablespoon balsamic vinegar

1 small fresh chile pepper, seeded, thinly sliced into slivers

2 tablespoons freshly grated parmesan cheese

Spread pesto over two slices of bread; top with mozzarella in a single even layer. Cover cheese with another bread slice forming a sandwich. Brush both sides of sandwich with olive oil. Grill sandwiches until toasted golden brown on both sides; set aside on cutting surface. Meanwhile, in a bowl, combine all tomatoes; season with salt and pepper. Sprinkle the basil and chile pepper over the tomatoes. Drizzle with olive oil and vinegar; toss gently. Divide salad among 4 serving plates. Sprinkle with parmesan cheese. Slice grilled cheese sandwiches into bite-size pieces; arrange on salad plates. Garnish with fresh basil sprigs.

BLENDER PESTO

(From Marcella Hazan’s The Classic Italian Cook Book)

2 cups fresh basil leaves (see note below) 1⁄2 cup olive oil 2 tablespoons pine nuts 2 cloves garlic, lightly crushed with a heavy handle and peeled 1 teaspoon salt

1⁄2 cup freshly grated Parmesan cheese 2 tablespoons freshly grated Romano pecorino cheese 3 tablespoons butter, softened to room temperature

Put the basil, olive oil, pine nuts, garlic cloves, and salt in the blender and mix at high speed. Stop from time to time and scrape the ingredients down toward the bottom of the blender cup with a rubber spatula.

When the ingredients are evenly blended, pour into a bowl and beat in the two grated cheeses by hand. (This is not much work, and it results in more interesting texture and better flavor than you get when you mix in the cheese in the blender.) When the cheese has been evenly incorporated into the other ingredients, beat in the softened butter.

Before spooning the pesto over pasta, add to it a tablespoon or so of the hot water in which the pasta has boiled.

*Note: The quantity of basil in most recipes is given in terms of whole leaves. American basil, however, varies greatly in leaf sizes. There are small, medium, and very large leaves, and they all pack differently in the measuring cup. For the sake of accurate measurement, I suggest that you tear all but the tiniest leaves into two or more small pieces. Be gentle, so as not to crush the basil. This would discolor it and waste the first, fresh droplets of juice.

Serves 6.