Grilled Cheese

[reesek]

spread hot with ripe ripe brie

my god woman - you are pornographic...i'm blushing but i can't look away.

i'm buying your book immediately.

[jgarner53]

figs and goats cheese

Excellent when stuffed and broiled, served with a nice little slice of proscuitto

I made the cover sandwich yesterday, though I didn't have any good Italian bread, OR fig spread. The Trader Joe's honey whole wheat was way too sweet, and since I only had two tiny little figs, their flavor was a little lost. Doesn't mean I didn't finish it, though!

[marlena spieler]

spread hot with ripe ripe brie

my god woman - you are pornographic...i'm blushing but i can't look away.

i'm buying your book immediately.

mmmm, at your service

(grilled cheese-wise i hasten to add).

i'm always ready to oooze.......and crunch........and schmear and melt........and dip, and smack, and smoosh in my mouth.......and sniff.....ohmigod, what am i doing, i'm embarrassing even myself. the cat has just covered her eyes with her paws.....so she can't see what i'm tapping. she has her dignity.

enjoy your grilled cheese samwhich.

marlena

and tana butler, those are very cute goats.

i'm going to be in area this autumn, would love to come see those cute critters.

[Rachel Perlow]

Since this thread has gone on to page two, I thought I'd repost the link for Marlena's new book:

Grilled Cheese: Fifty Recipes to Make you Melt

BTW - Marlene, you've gotten twice as many hits on your book in the past two days than the next highest hitting item linked through eGullet. I'm sure that will translate to sales as well, I'll be able to check that in a few days.

[winesonoma]

I just bought mine.

Edited August 27, 2004 by winesonoma (log)

[marlena spieler]

BTW - Marlene, you've gotten twice as many hits on your book in the past two days than the next highest hitting item linked through eGullet. I'm sure that will translate to sales as well, I'll be able to check that in a few days.

rachel you are brilliant!

and so is everyone whos buyin my book!

grilled cheese is such a culinary icon which we all do and yet one day i thought: no one's done a book on it and wouldn't it be wacky and wonderful to just get into it in a big way, put in print all the yummy things we were doing between the covers (of bread that is!). it was a thrill to take grilled cheese to the nth degree, also really delish to see so many people really getting into it!

so, winesonoma, go into that kitchen and melt some cheese. and think of me!

marlena

ps husband is so addicted to grilled cheese sandwiches now i don't know how i'm going to wean him off. no matter whats on the menu, he looks up at me with puppydog eyes and says: grilled cheese on toast? and i mean, he wants a shag every day now, and i don't mean in the british meaning of the word. he wants an austin power sandwich!

[winesonoma]

Ever use one of these; http://www.romeindustries.com/pie_iron.html

[marlena spieler]

Ever use one of these; http://www.romeindustries.com/pie_iron.html

no, i actually haven't, though they are the sort of thing that i could get a big lust going for--love cast iron, and the thought of cooking over open fire (though i don't do that often alas, and when i do it always seems to be an accident, how will i remember to have my cast iron pie oven at hand?

cast iron pans, cooked over an open fire: how good is that. no doubt the best grilled cheese sandwiches in entire world would be made that way.

i like the way the pan encloses and then sort of roasts over the fire....though it doesn't look like it presses............have you used one?

marlena

[glenn]

Hey Marlena, once again, what an awesome and inspiring book! And this is coming from someone who never made a grilled cheese sandwich in his life. But I've eaten more than my share so I guess that qualifies me as smart as anyone. Almost.

As I mentioned elsewhere, my love for the business and grilled cheese has inspired me to pursue my own place selling grilled cheese sandwiches among some other stuff. Is that crazy? Even though I've been in the biz almost 15 years (working in the back of the house), I have no expertise in cooking. But I figure my enthusiasm will compensate for my stoopidity and lack of experience. And Marlena's book only served to make me that much more enthusiastic.

I've been asking around about the best commercial panini press for GC sandwiches. I should go check out other places and see what they use cuz I'm coming up with ambiguous answers so far. I went to the Bowery (NYC) and was told by almost every salesperson the only thing that matters is getting cast iron. I can't believe that's true. A chef I know recommended a $900 Sodir (expensive compared to other machines). But he never cooked grilled cheese on it. I've gotta think there are machines out there that do a better job of melting cheese uniformly and hot having the cheese spill over, etc. etc. Any recommendations appreciated.

[cdh]

Has anybody else here thrown a cheese sandwich into a waffle iron?

Makes a mighty fine rendition of grilled cheese in my book (not committed to paper, unlike Marlena's fine work). Love the added texture of the thin and crispy bits, as well as the cheese that oozes out from between the bread and gets crispy fried. mmmmm.

Edited August 28, 2004 by cdh (log)

[marlena spieler]

Has anybody else here thrown a cheese sandwich into a waffle iron?

Makes a mighty fine rendition of grilled cheese in my book (not committed to paper, unlike Marlena's fine work). Love the added texture of the thin and crispy bits, as well as the cheese that oozes out from between the bread and gets crispy fried. mmmmm.

Dear Glenn,

I think cast iron is NOT a good idea for a commercial venture like this for a variety of reasons, though cast iron is fabuloso in a home skillet, both the bottom one for frying the the top one to weight the sandwich down. i think that the traditional Italian panini press is the best way to go. i'm going to be in paris next week or the week after and I'll poke around--there are italian panini makers on nearly every street corner--and make a full report to you! oh, and you might think to stop by some of the new york sandwich places, like Cosi, on......Park ave around 22nd or so........they do panini, and keep your eyes peeled for others who do as well. but you and i know that a panini might be a grilled cheese sandwich but all grilled cheese sandwiches are not panini!

and yes, i've tossed a few grilled cheese into the waffle maker too, yum, the crispiness of sizzled cheese and crunchy bread is beyond divine.........

and my big confession is that in the midst of writing the grilled cheese book i went out and bought a Hello Kitty grilled cheese sandwich maker. only two of the halves are kitty, the other two halves are the bunny i think (but don't remember as have given the sandwich maker away to someone who truly covetted it).

i loved that sandwich maker, it sealed in the hot cheese, toasted the bread, and gave me little kitty triangle sandwiches too. what more could i ask for.

by the way, does anyone know the origin of the waffle maker? i was told it was that a woman in "the old days" the generic old days, had made cakes and they were cooling off on the bench next to the table, when her husband came home from the wars and was wearing chain armor. when he sat down on the cakes, he left a big chain armor impression. anyhow thats what i was told.

x marlena

[marie-louise]

I think cast iron is NOT a good idea for a commercial venture like this for a variety of reasons, though cast iron is fabuloso in a home skillet, both the bottom one for frying the the top one to weight the sandwich down. i think that the traditional Italian panini press is the best way to go...

Marlena-What do you recommend for home use? A cast iron pan w/ one of those cast iron weights, or an electric panini maker. If a panini maker, which one?

Your book is in my Amazon shopping cart, but I know that I am going to want to start making sandwiches the moment it arrives, so I want to be prepared. (Well, actually, I just want to buy something for my kitchen, but you probably figured that out, huh?)

[glenn]

Marlena, virtually all of the commerciial panini presses I see are cast iron. What else is there? I saw a few plastic ones on the Bowery, but they looked very cheap and not made to last. What is the traditional Italian press made of? I'm looking forward to your Parisian report. And I'm going to pick John's brain from "Grilled Cheese NYC."

[Rachel Perlow]

Inspired by the cover sandwich in Marlena's book, I made fig jam yesterday. It wasn't till we had already bought figs did I realize there wasn't acually a recipe for fig jam in the book, just a recommendation on where to buy fig jam. So, Jason looked up a recipe on the internet and it came out really well. My adapted version is on RecipeGullet.

The funniest part was when Jason tasted it and said, "It tastes like the inside of a fig newton!" I think it tastes even better than that.

[winesonoma]

Ever use one of these; http://www.romeindustries.com/pie_iron.html

no, i actually haven't, though they are the sort of thing that i could get a big lust going for--love cast iron, and the thought of cooking over open fire (though i don't do that often alas, and when i do it always seems to be an accident, how will i remember to have my cast iron pie oven at hand?

cast iron pans, cooked over an open fire: how good is that. no doubt the best grilled cheese sandwiches in entire world would be made that way.

i like the way the pan encloses and then sort of roasts over the fire....though it doesn't look like it presses............have you used one?

marlena

You just butter the bread add the fillings and toast over the fire or other head source. Make sure your inner stuff is hot or you'll burn the bread if you make them really full.

[marlena spieler]

Marlena, virtually all of the commerciial panini presses I see are cast iron. What else is there? I saw a few plastic ones on the Bowery, but they looked very cheap and not made to last. What is the traditional Italian press made of? I'm looking forward to your Parisian report. And I'm going to pick John's brain from "Grilled Cheese NYC."

As a customer of panini, you understand, not having gone into the kitchen to check out the professional ones as i was writing a book on sandwiches for the home kitchen, i figured, anyhow, it seems as if the ones i see are steel...........

anyhow glen, let me know what you find out from john at grilled cheese nyc, and i'll see what i see in paree.....so to speak.

you're doing the right thing by checking out a lotta different grilled cheese making facilities. the other thing is simply a grill, the diner kind, with some kind of weight per sandwich.......line up up on the grill each with their own little weight/press, you can keep a better look out on them and not be locked in to the whole panini-shape-press thing.

talk to you after paris.......

marlena

[marlena spieler]

Inspired by the cover sandwich in Marlena's book, I made fig jam yesterday. It wasn't till we had already bought figs did I realize there wasn't acually a recipe for fig jam in the book, just a recommendation on where to buy fig jam. So, Jason looked up a recipe on the internet and it came out really well. My adapted version is on RecipeGullet.

The funniest part was when Jason tasted it and said, "It tastes like the inside of a fig newton!" I think it tastes even better than that.

i'm so spoiled by fig jams since i spend so much time in europe. i think the secret to a good fig jam, though, is not cooking it too much so that it stays fresh. i actually never make a real fig jam because i can buy such wonderful ones, and didn't get into the whole fig jam making thing in the book because it would have taken up too much space and been a little bit veering off subject......what i do is simmer the figs with a bit of sugar to get a sort of caramelized compote.

funnily enough: i hate fig newtons, but looooooove fresh figs. go and know.

and if you like fig jam, try the greek/bulgarian/turkish figs preserved in syrup. yum. goats cheese or manoori on the side, but it seems i may have mentioned this before. the truth is i mention it alot and if you're ever shopping in a greek/bulgarian/turkish/french shop with me, i'll probably be obnoxiously trying to get you to buy a jar. and then if you don't, i'll buy one for you!

wish i could taste your fig jam, i'm just making a nice pot of french press, and the idea seems perfect for this end of the summer morning.

x

marlena

oh yeah, if anyone has a big source of fresh black figs and is running out of ideas, i like to serve fresh figs with roasted duck legs, or sauteed duck breasts, and make a port pan sauce. scatter a little basil on top when you serve.

[Jason Perlow]

Inspired by Marlena and not having all the ingredients to make the cover picture panini, I toasted 2 bagel halves and the broiled them with shredded cheddar cheese on top. Right after pulling them out of the broiler all nice and bubbly, I spread fig jam on top.

Great late night snack.

[Jason Perlow]

BTW many of the sandwiches in Marlena's book can be adapted for use with the Toast N Serve Magic Wraps and the "Toastabags":

http://forums.egullet.org/index.php?showtopic=30747&st=0

[glenn]

anyhow glen, let me know what you find out from john at grilled cheese nyc, and i'll see what i see in paree.....so to speak.

you're doing the right thing by checking out a lotta different grilled cheese making facilities. the other thing is simply a grill, the diner kind, with some kind of weight per sandwich.......line up up on the grill each with their own little weight/press, you can keep a better look out on them and not be locked in to the whole panini-shape-press thing.

John at Grilled Cheese uses 2 single presses, both cast iron. And check out the new apprentice working there next week ;-) [ahem ahem] Great guy - in return for taking out the trash, cleaning the toilet and brushing the sweat off his brow, I'll get a first hand education.

[Toliver]

Some eGullet members have advocated using something like this (using the grill plates) to grill sandwiches.

[jgarner53]

Since the whole fig jam thing seems at least tangentially related, has anybody tried Trader Joe's fig preserves (Marlena, perhaps you could encourage the SF Chronicle's Tasting Panel to do a tasting?)

Every time I'm in there, I think "need fig preserves," and then I promptly forget.

As for getting tired of fresh figs? Never. I could probably eat a whole basket just standing over the sink.

[marlena spieler]

check out the new apprentice working there next week ;-) [ahem ahem] Great guy - in return for taking out the trash, cleaning the toilet and brushing the sweat off his brow, I'll get a first hand education.

wonderful, glen! i won't be in nyc to see your great strides in the world of grilled cheese study, but i wish you luck!

and yeah, i guess that cast iron way to go is the way to go. but i'm gonna check and see what the presses are like in paris within the next few weeks and will let you know......

and jgarner:

thanks so much for the tip on trader joes fig jam! good fig jam, man one of lifes really important things.

i'll mention it at the chronicle, too........i suppose that fig jam has always been seen as a bit far out there, not a mainstream think like strawberry etc, but having a good source of fig jam is important, hey! i suppose also it might depend on how many other fig jams are available out there.

as for me, as soon as i set feet on bay area, soil, i'm in tj for the fig jam!

un grand merci!

marlena

[laurenmilan]

I just do the "Poor Man's Panini" - a croque monsieur done in 2 cast iron skillets, Alton Brown Style. One of mine is flat, the other a grill pan.

Two thick pieces of bread, something stiff , smear with dijon. Toss some grated gruyere on top, then a few slices of some nice variety of ham, then some more gruyere.

Heat up the 2 skillets simultaneously, hot as the hinges of hell. Put cooking spray on the inside of the grill pan, remove the regular pan from the heat and spray the underside with the cooking spray.

Put the sandwich on the grill pan, then slam the regular pan on top for about 3 minutes. Remove regular pan, then scrape off that poor mooshed sandwich and flip it. Put the regular pan back on top for 2 more minutes, then manage to scrape sandwich off again. Enjoy.

I made a buncha these in an assembly-line fashion for company once. THey went from "what the HELL are you doing?" to "mmm baby!" pretty quickly.

Edited September 1, 2004 by laurenmilan (log)

[Mottmott]

I make grilled cheese in many of the wonderful ways mentioned above, but the one that's special to me reminds me of an adult friend from my childhood. Wonderful friend, terrible cook.

When I'd have lunch with her, she'd slather some mayo on a piece of white bread, peel off the plastic on the slice of American cheese, lay it on the bread, then broil it open faced in a toaster over til the cheese had puffed up in a dome and browned on the top.

Every now and then I'll make one that way for memory's sake.