Wednesday, February 29, 2012

Grilled Cheese with Camembert Recipe



SAY CHEESE!


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

Ingredients:

(1 serving)

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)

Directions:
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.]




Enjoy!!

P.S.

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.


P.S.S.

I'm thrilled to say that my alter ego, Daryl Wood Gerber (who happens to be the "real" Avery Aames) has been nominated for an Agatha Award, best short story from the anthology: FISH TALES.

"Palace by the Lake."

If you'd like to read the story, click this LINK.








* * *
You can learn more about me, Avery, by clicking this link.

Chat with me on Facebook and Twitter.

And if you haven't done so, sign up for my mailing list
 so you can learn about upcoming events, releases, and contests!


* * * * * * * *
 




20 comments:

  1. I love a great grilled cheese sandwich. I make them in my George Foreman grill, I tell myself it makes it a little healthier as I don't add butter-but I use lots of cheese!

    ReplyDelete
    Replies
    1. Kat, I've never used the GF grill, but I've heard it's great! Not so much butter is definitely better health choice. :)

      Avery

      Delete
  2. This looks and sounds divine, and I JUST bought a round of Camembert, so I think I must try it.
    I also just read and enjoyed "Palace on the Lake". Fun!
    I am going to the Tucson Book Festival, so I'm planning to go to "An Appetite for Mystery" on Sunday, and look forward to saying "hi" in person.
    Best wishes,
    Maggie-beth

    ReplyDelete
    Replies
    1. Maggie-beth, I look forward to seeing you at the festival. Thanks for your compliment on the grilled cheese AND the short story. Glad you enjoyed!

      ~Avery

      Delete
  3. I enjoy a good grilled cheese sandwich and eat them at least once a month. I have never tried Camembert cheese and think I should try it.

    I have been making mozzarella and tomato grilled cheeses lately.

    I have made Corrozza Sandwiches which is an Italian Fried Grilled Cheese.. YUM.. This is something my grandmother used to make me when I was a kid. It is mozzarella, basil on bread then dipped in flour and egg and fried. You can serve it with a side of sauce or have it like my daughter did when she was young and eat it with maple syrup. Yes the syrup sounds wried but it is pretty good.

    ReplyDelete
    Replies
    1. Shawn, this almost sounds like a version of a Croque Monsieur or Monte Cristo sandwich, which as a girl I adored!!! I wonder if I could do something like that gluten-free. Sounds like a fun challenge. OK, I'm doing it. Soon!

      ~Avery

      Delete
  4. I like Camembert, but I can't say I've ever seen it in a grilled cheese sandwich. I think mustard is a very nice touch. It must give it a little zest!

    ~ Krista

    ReplyDelete
    Replies
    1. Thanks, Krista. I adore mustard. And yep, that little zest was delish!

      ~Avery

      Delete
  5. Now if I can just find the Camembert lurking in my fridge...

    I think the most important component of any grilled cheese sandwich is patience. You can't cook it too fast or you'll end up with burnt bread and cold cheese.

    ReplyDelete
  6. Oh, Sheila, I'm not sure I'd want the Camembert that has been lurking... LOL

    I agree re: the patience. You have to cook a grilled cheese slowly. Sometimes I'll turn the heat down low, low, low, and cover the pan (with foil or something) so that it will help melt the cheese. Depends on how stubborn that cheese is...which might be lurking with your Camembert.

    ~Avery

    ReplyDelete
  7. Avery!!!! - Love the story!! Congrats on the well-deserved Agatha nom, the great sales for CLOBBERED, but really, girl, no fair! That picture with the deliciously melty, oozing cheese is making me salivate, and I already ate lunch. Must. Buy. Camembert. And I'm definitely eating it with slices of pear on the side, as you photo suggests, great flavor combo idea (your wonderful Cheese Shop mysteries are filled with so many of them). Cheers again and have a delicious week! ~ Cleo

    ReplyDelete
    Replies
    1. Thanks, Cleo. Yes, that's something about grilled cheese, isn't it? The oozy cheese. It looks so good all the time!!!

      ~Avery

      Delete
  8. OMG I SO meant to say this earlier but it waas early when I posted.

    Congratulations on the nomination!

    ReplyDelete
    Replies
    1. Aw, thanks, Shawn. I'm very excited. Did you notice that there are THREE of us on the blog who were nominated? Krista, Lucy and me. We have links to the stories so you can read them. Enjoy!

      ~Avery

      Delete
  9. Congrats on all the well deserved praise and sales! :) This looks delicious! I think I might try it on a croissant, unless that's overkill. ;)

    ReplyDelete
    Replies
    1. EF, if I could have a croissant, I would do it, too! Sounds fabulous!!!!!! One of the few things I really miss on a gluten-free diet. Enjoy.

      ~Avery

      Delete
  10. Congratulations!
    This recipe looks wonderful, thanks!

    ReplyDelete