Wednesday, January 30, 2013

Brie Grilled Cheese

As I get nearer to a due date, whether it's turning in a book or the launch of a book [TO BRIE OR NOT TO BRIE comes out next Tuesday!!!] I like to keep the cooking to a minimum. I don't want to make something with multiple steps (like last week's ganache). And I need comfort food.

I remember when I was a kid, one of my favorite comfort foods was grilled cheese. My mom always used American cheese and she served the sandwich with a cup of tomato soup. This was especially good whenever we visited Lake Tahoe and the days were cold.

Cold days...a blanket...soup and sandwich. Mmm-mmm good.

I've shared many grilled cheese recipes on Mystery Lover's Kitchen over the past two years. A grilled Irish Reuben. A grilled avocado and salmon made with Collier's Cheddar. We have a sizable collection of sandwich recipes in our recipe box (see it on the left)?

Brie happens to be one of the best melting cheeses. I remove the rind because there's something about grilled rind that just doesn't do it for me. If you like it, include it. But the cheese! Ooh, la, la, it's so scrumptious.

One of the tips to a good grilled cheese is using enough butter to coat the bread and enough cheese to make it all about the cheese. As my friend Marcella the Cheesemonger says, it's called a grilled CHEESE sandwich, not a grilled bread sandwich. Thanks to a tip I learned from Marcella, I use a tablespoon of cream cheese on the insides of the bread because it, too, melts well and encourages the other cheese to get cookin'!

So today, keeping it easy, I'd like to share my super-simple Brie grilled cheese. I've made this on homemade gluten-free bread, which was also easy because I used a mix. There's nothing like the aroma of fresh-baked bread, even gluten-free bread!

BY THE WAY, THIS WOULD BE GREAT FOR A SUPER BOWL SNACK!!

BRIE GRILLED CHEESE
(for one)

Ingredients:
2 slices of your favorite bread
2-3 ounces of Brie cheese, rinds removed
1-2 tablespoons cream cheese
1-2 tablespoons butter
dash of salt, if desired

Directions:
Heat a skillet on medium-high. Butter the outside of the bread. Now spread the cream cheese on the other sides of the bread. Put both slices on the skillet, butter-side down. Lay the Brie cheese on top of the bread slices. Dash with salt, if desired.

Reduce heat to medium-low. Cook for 1-2 minutes. Using a spatula, lift one side of the bread and lay on top of the other. Cook another minute. Flip and cook another minute. Do your best not to burn the bread. Cheese should ooze out the sides.  Remove from the skillet and serve warm.

What is your favorite comfort food?

I'm giving away your choice of the first three 
CHEESE SHOP MYSTERIES
 to one of today's commenters!

Say cheese!

* * * * * * *

The 4th in A Cheese Shop Mystery series: 
TO BRIE OR NOT TO BRIE
coming February 5th!

You can pre-order the book HERE. 
Click this link to watch the TRAILER
Click this link to read an EXCERPT.
Click this link to hear a PODCAST

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Also, you probably know by now about my alter ego,
DARYL WOOD GERBER...and her new series
A COOKBOOK NOOK MYSTERY series
debuts July 2013

"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
"She" doesn't say all the same things "Avery" does. Promise.

Say cheese!

***********







81 comments:

  1. I love cheese, brie especially. Unfortunately, I don't remember the cheese I used for a fantastic grilled cheese sandwich a while back. It was a "fancy" cheese and I used sourdough bread. Whatever the cheese I use I make my grilled cheese sandwiches on my George Foreman. I don't use butter, just bread and cheese (although sometimes I'll cook bacon and shove that inside once the cheese is melted!). Hmmm. I think I need to make this soon.

    ReplyDelete
    Replies
    1. My sister has a George Forman. My husband just bought me a Hamilton Beach grill because in the Cookbook Nook series (book 2, yes, I'm already writing book 2) there's a grill fest and I'm going to focus on grilled foods. Fun!

      Avery / Daryl

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  2. is it the norm to have tomato soup with grilled cheese?

    My favorite comfort food is baked macaroni and cheese. Notice the cheese theme.

    ReplyDelete
    Replies
    1. Hi, Dru. I adore mac and cheese. I do notice the theme. :) I mentioned a mac and cheese in the first Cheese Shop Mystery and a fan wrote and asked how to make it. I whipped up a batch and posted the recipe (it's on my website) and do you know it actually went viral? Molly Weston found it searching for recipes and was shocked (sweetly) that I had created it. Too funny.

      Avery / Daryl

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  3. When I make grilled cheese, I sprinkle a little parmesean cheese on the outside of the bread (homemade of course) before I grill it. That makes it even crispier. My daughter also adds a little garlic to the outside. I'll use two or three types of cheese depending what I have on hand to. Then it's either a certain kind of bread and butter pickle or bacon and tomato along with the cheese on the inside.

    ReplyDelete
    Replies
    1. Sue, oooh. I like the idea of Parmesan on the outside. I adore simply grilled Parmesan. I add that to salads. Love these inspirations!

      And as Krista says, what's not to like about adding bacon...? LOL

      Avery / Daryl

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  4. It's the butter that gives the outside that nice crunch--there's no substitute for it. Your tip about the cream cheese is intriguing.

    I've never found a mac & cheese recipe that pleased me, although I keep trying. There's something about the ratio of sauce/cheese to noodles that I never get right. Suggestions?

    ReplyDelete
    Replies
    1. Okay, Sheila, throwdown time. :) Go check out the 5-cheese mac and cheese recipe in our recipe catalogue and let me know what you think. Here's the link. This was the fan request I mentioned above.

      http://www.mysteryloverskitchen.com/2010/08/fan-request.html

      Daryl / Avery

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  5. Oh boy, LUNCH!

    I love grilled cheese and mac and cheese more than anything, but I'm with Sheila, never quite get it right...

    ReplyDelete
    Replies
    1. Oh, boy, let me know. I swear it's the best I've ever had and I'm trying to be modest. Also, GF people, I made mine with gluten-free macaroni. The sauce is GF. But that shouldn't stop any of the regular pasta eaters!

      Avery / Daryl

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  6. Any cheese is comfort food. Like Cleo's dip from yesterday. I would just eat it and not share. Grilled cheese love them. I also add the cream cheese. It give the sandwich a smoother taste. Now the grated parm on the outside. Have to give that a try. Yes my family will tell you I am a cheeseaholic if it is not in the recipe I would add it anyway.

    ReplyDelete
    Replies
    1. Sandra, I'm with you. Cleo's dip looked amazing, didn't it? I've been meaning to make queso fundido. I also add cheese to lots of things, my salads, my soup. Love cheese. I'm not sure I'm an -aholic...but it is a fun word, isn't it? :)

      Daryl / Avery

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  7. I still love grilled cheese with velveta but I do add a slice of Swiss if I have it. A must addition is thin sliced/well drained bread and butter pickles! Even my grandkids add the pickles.

    ReplyDelete
    Replies
    1. Karen, isn't that funny what we start with and, therefore, like for the rest of our lives? I remember buttered pickles on hamburgers and loving them. I don't really care for them in a grilled cheese, but I do like them on a burger. LOL

      ~Avery / Daryl

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  8. I'm ashamed to say I haven't eaten grilled cheese in a long time. But how could anyone go wrong with Brie? Oh, yum!

    ~ Krista

    ReplyDelete
    Replies
    1. Ashamed? Why are you ashamed? You've got all those other delicious things to eat that you've been preparing for the past two-plus years! Do you realize we've been doing MLK for 2 and 1/2 years???? Wow. I can't believe how much cheese I've eaten in that amount of time. :)

      And still I love it.

      Avery / Daryl

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  9. This sounds like a YUMMY lunchtime meal. I have always LOVED grilled cheese sandwiches with tomato soup. I also love this series. I will definitely be getting To Brie Or Not to Brie!...Now I'm hungry! I need to get some brie so I can try this! Thank you!

    ReplyDelete
    Replies
    1. Thank you, Anonymous. Wish I knew your name. :) I'm thrilled that you love my series. Yay!

      Best,

      Avery

      Delete
  10. That looks very yummy. I wish I can remove it from the computer and eat it now! Thanks!

    ReplyDelete
    Replies
    1. Sally, cute, virtual food. I'm sure we'll have that one day in the future. LOL Easy to digest.

      Avery / Daryl

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  11. Grilled cheese is amazing with some soup on a cold day, total comfort.

    ReplyDelete
    Replies
    1. Erin, I can even eat this combo on a hot day with air conditioning. :)

      Avery

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  12. Besides mac and cheese, I love my mom's tried and true tuna noodle casserole recipe with lots of cheese on top! Pure comfort for me.

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    Replies
    1. Suzze, my mother loved making a tuna noodle casserole. I haven't had one in years because I can't find gluten-free noodles. {There are plenty of other pastas, just not those.] I bet I could cut up GF lasagna noodles. What do you think? Lots of cheese on top!

      Avery / Daryl

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  13. Mac and cheese is the go-to comfort food around here! Seriously sharp cheddar by Cabot makes it fabulous. (vplus10@earthlink.net)

    ReplyDelete