I'm thrilled to say that CLOBBERED BY CAMEMBERT is doing great in sales...
Thanks to all of you!
I have received the most delightful letters from fans this week. I'm grinning ear to ear.
By the way, for fans...
I'm running a contest on my website right now, through March 1st, (that's tomorrow) for all who are signed up to receive my newsletter. [It doesn't come out often, but when it does there are tips on cheese, recipes, and upcoming events...and sometimes a short story.] Two on the list will win a beautiful cheese paddle from Sur la Table. Don't miss out.
So...with a new book coming out, I've been so busy that I can barely breathe, with deadlines and travel for book signings, and, well, life in general. When I'm this busy, I crave comfort food, and one of the best comfort foods is a grilled cheese.
In the Cheese Shop mysteries, Charlotte's good friend, Delilah (who owns and operates the Country Kitchen) has been on the hunt for the best grilled cheese ever. Needless to say, I have to help her out, don't I? I mean, I have to experiment. I add pears, jams, onions, all sorts of things. I give it my all a couple of times a month. [Being gluten-free, I use gluten-free bread, but truly it's all about the cheese.]
Until now, I had never made a grilled cheese with Camembert, but it's a cow's milk cheese that has the great ability to melt like a dream, so why not, I thought, bloomy rind and all.
I added some spices, swathed the bread with cream cheese (to give it that extra creamy texture), and served it with mustard. Oh, yum!
I am now...comfortable and ready to write...and probably in need of a couple extra minutes on the treadmill. As Charlotte's energy-packed grandmother would say, "C'est la vie!"
GRILLED CHEESE WITH CAMEMBERT
2 slices bread
1-2 tablespoons butter
2-3 oz. Camembert cheese, sliced
2 tablespoons cream cheese
½ teaspoon mixed herbs (thyme, basil, rosemary)
1 tablespoon spicy mustard (served on the side)
Butter two slices of bread on one side only. Spread cream cheese on the other side of bread.
Heat up flat grilling pan. Place one slice of bread, butter side down, on hot grilling surface. Layer with Camembert cheese. Top with herbs. Top with the other piece of bread (butter side up).
Grill the sandwich on low to medium for 4-5 minutes. Flip the sandwich and grill for another 4-5 minutes, until a nice golden brown and cheese oozing.
Remove from heat and serve immediately.
[This can be made on gluten-free bread. It is still amazing.]
Recently I wrote a blog for Fresh Fiction that I titled "The Joy of Cheese Cooking." I had fabulous comments from all who read it. If you get the chance, pop over and take a peek.
"Palace by the Lake."
If you'd like to read the story, click this LINK.
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