Tag Archives: mozzarella cheese

Cheese Frenchee – Nebraska

Do you like grilled cheese? Ok, we admit, that’s like asking if you like to breathe. OF COURSE you like grilled cheese. Grilled cheese with tomato soup was the backbone of many an American childhood. Well, a Cheese Frenchee is a grilled cheese only kicked up about

Cheese Frenchee

thirteen notches. Purportedly invented by a drive-in restaurant chain called Kings Food Host in Omaha, Nebraska, this lunch-time marvel is a fried grilled cheese. The wonderful texture is thanks to the sandwich being dipped first in an egg/milk mixture, and then

Cheese Frenchee
Cheese Pull!

corn flake crumbs. Kings used American cheese, but you can use whatever type of cheese you like, as long as it melts well. Grilled cheese just died and went to heaven.

 

If you are visiting Omaha, check out the Joslyn Castle. Built at the turn of the century for socialites George and Sarah Joslyn, this stunning Scottish baronial mansion once housed a bowling alley and later served as headquarters for Omaha Public Schools.

Cheese Frenchee

  • Servings: 2
  • Time: 15 min.
  • Difficulty: easy
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Ingredients

  • 4 pieces white bread, crusts removed
  • 4-6 slices melting cheese, such as mozzarella, gouda, havarti
  • 1 egg
  • Splash of milk
  • 3/4 cup corn flake crumbs
  • Vegetable oil

Instructions

Assemble the cheese sandwiches. In a dish or shallow bowl, beat egg with splash of milk. In a separate dish, place corn flake crumbs. Dip sandwich in egg mixture, coating both sides of the bread. Dip in corn flake crumbs, again coating both sides of bread. Repeat with other sandwich. Heat oil in a skillet to 350 degrees. Fry sandwiches 3-4 minutes on each side or until golden brown and cheese is melted.

Tomato Pie with Basil and Feta – Alabama

Summer, summer, summer. Ice cream cones, lazy days at the pool, catching fireflies at dusk. And tomatoes. Lots of tomatoes. If you garden, this might be about the time you start wondering what to do

Tomato Pie with Bail and Feta

with your surplus of the red juicy orb. Tomato Pie is just the ticket. This very southern dish dates back to the 1830s. We gussied up the traditional version to include sautéed onions, garlic, basil and feta cheese which plays so nicely with tomatoes. One thing we dared not mess with is the mayo/cheese topping which bakes into a layer of gooey goodness. Serve with a green salad and maybe some grilled chicken sausages and you’ve got yourself a darn good meal.

Tomato Pie with Basil and Feta

The Birmingham Civil Rights Institute is a museum and cultural center that highlights the role of the city in the civil rights movement beginning in the 1950s.

Tomato Pie with Basil and Feta

  • Servings: 6-8
  • Time: 50 min.
  • Difficulty: moderate
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Ingredients

For crust:

  • 1¼ cup flour
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3 tablespoons shortening
  • ½ cup cold water

For filling:

  • 1 ½ lbs. tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • Pepper
  • Basil, diced
  • 2 cups mozzarella cheese, shredded
  • 1 cup feta cheese, crumbled
  • ½ cup mayonnaise

Instructions

For crust: Place all ingredients except water in food processor and blend until fine crumbs are formed. Add water a little at a time until the dough is moist and forms a ball. Wrap in plastic wrap and place in fridge until ready to use (can be made a day ahead). Roll out onto floured surface, adding a bit of flour at a time if the dough is too sticky. Gently lift into a 9-inch pie plate. Crimp edge. Set aside.

For filling: Slice tomatoes thinly and place in colander. Sprinkle with salt. Set aside for approximately 10 minutes.

In the meantime, cook onion over medium heat for about 5-7 minutes. Add minced garlic and continue cooking until onion is just beginning to brown and garlic is fragrant.

With a paper towel, blot tomatoes until most of liquid is removed. Combine cheeses. Reserve ¾ cup for topping. Mix this ¾ cup cheese with ½ cup of mayonnaise. Set aside.

Put one third of the cheese in the bottom of the pie plate. Sprinkle with one third of the onion mixture, then one third of the tomatoes. Season tomatoes with pepper. Finish with a sprinkling of basil. Repeat this step two more times so that there are three layers. Cover top of pie with the mayo/cheese mixture. Bake in a 400 degree oven for about 25 minutes or until the topping is golden brown. Let pie set 10 minutes before serving or serve at room temperature.

Life is Gouda: Trio of Grilled Cheese Sammies – Wisconsin

Today is National Grilled Cheese Day – a bona fide holiday if you ask us. Who doesn’t love an ooey, gooey, straight-from-the-griddle-to-plate melted cheese sandwich? Of course, Wisconsin is the natural pairing here as we’ve talked before about how Wisconsin has led the United States in cheese making for over a century. The Badger State produced a staggering 11.5 billion pounds of cheese in 2014.  Americans sure do love their cheese; we consume about 34 pounds of it annually.

Because we are celebrating the day in excess style we bring to you not, one, not two but three fancy-schmancy grilled cheese recipes. You’re welcome. First up is muenster, with tomato, avocado and bacon on whole wheat. If you like BLTs, you’ll love this combo.

Grilled Cheese with muenster, tomato, avocado and bacon on whole wheat

Next we have cheddar with fig preserves and caramelized onions on sourdough. This is for those of you who like a sweet/salty flavor profile.

Grilled cheese with cheddar, fig preserves and caramelized onions

Mmmmmm, look at all that melty cheese goodness (and if you look very closely you can see the back of the StateEats dog who licked up the fig preserves that dripped on the floor).

Last but certainly not least, we bring you mozzarella, pesto, and tomato on rustic Italian bread.

Grilled cheese with mozzarella, pesto, and tomato

One StateEats kid who is a carnivore extraordinaire took a bite of this sandwich and declared it “almost like a burger.” High praise, there.

Get yourself to Madison to attend the 2016 Wisconsin Film Festival, April 14-21, 2016.

Trio of Grilled Cheese Sammies

Ingredients

For Muenster with Tomato, Avocado and Bacon:

  • 2 slices whole wheat bread
  • 4 slices Muenster cheese
  • 2-3 slices tomato
  • 4 slices cooked bacon
  • Butter

For Cheddar with Fig Preserves and Caramelized Onions:

  • 2 slices sourdough bread
  • 4 slices cheddar cheese
  • 1-2 tablespoons fig preserves
  • 1-2 tablespoons caramelized onions*
  • Butter

For Mozzarella with Pesto and Tomato:

  • 2 slices rustic Italian bread
  • 2-3 ounces mozzarella cheese, sliced
  • 2 tablespoons prepared pesto
  • 2-3 slices tomato
  • Butter

Instructions

Place half of cheese on top of one slice of bread. Add fixings. Add remaining cheese, then bread. Generously butter both sides of sandwich. Cook on medium heat until cheese is melted and both sides of the sandwich are golden brown.

*To caramelize onions – slice one onion very thin, cook on medium heat with olive oil until onion begins to brown, stirring occasionally. Add a pinch of salt after 10 minutes. Cook another 10-15 minutes or until onions are a deep golden brown. Can add a pinch of sugar if desired to finish.

Deep Dish Pizza is Numero Uno – Illinois

No other place in the country embraces deep dish pizza like Chicago. This delicious amalgam of buttery crust, gooey mozzarella cheese

Deep Dish Pizza - Illinois

and tangy tomato sauce — a definite knife and fork affair — has been around since at least the 1940s but who first created the dish is bitterly disputed in pizza-centric circles. Pizzeria Uno claims that proprietors Ike Sewell and Ric Riccardo came up with the recipe but no documentation exists to support this claim, according to the Chicago Tribune. Two employees of Pizzeria Uno, Rudy Malnati, Sr., and Alice Mae Redmond may have been the true inventors. Continue reading Deep Dish Pizza is Numero Uno – Illinois

The Pompatus of Pepperoni – West Virginia

Pepperoni rolls are to West Virginia as lobster is to Maine. What!? You’ve never heard of pepperoni rolls? A pepperoni roll is delicious soft dough, formed into a little loaf, baked with pepperoni and a little cheese inside.

Pepperoni RollsImmigrant baker Giuseppe Argiro, who opened the Country Club Bakery in Fairmont, WV, may have been the first person to create the snack perhaps as early as 1927, although others claim it was not until the 1940s. The rolls were said to sustain the mostly-Italian coal miners who needed a portable, filling lunch to eat down in the mines. The Country Club Bakery is still in operation to this day and bakes between 250 and 900 rolls per day.

Continue reading The Pompatus of Pepperoni – West Virginia