Gruyere Grilled Cheese
When you’re feeling down or depressed, try making this gruyere grilled cheese sandwich. It’s yummy and cheesy and full of goodness and will instantly make you feel better.
Sliced Gruyere cheese is layered with thin slices of prosciutto and then placed inside thick slices of sourdough bread that has been spread with butter on the outside and mustard on the inside.
Don’t Skimp On The Good Bread
The key to this grilled cheese is the quality of the bread. I’ve used slices of my Tartine Country Loaf for this recipe which really makes all the difference. Sliced nice and thick and smothered in butter, the sandwich gets a nice golden color on the outside from the grilling.
Grilled on a cast iron skillet until all the cheese melts, this sandwich is the perfect comfort food…for any mood!
- 2 slices of good sourdough bread
- 4 ounces of gruyere cheese, grated
- 2 slices thinly sliced prosciutto
- Unsalted butter, softened
- Butter one side of each slice of bread
- Spread mustard on other side of each slice of bread
- Place both slices of bread on a heated cast iron skillet, butter side down
- Add cheese to one slice as it grills
- Add prosciutto to other slice
- As cheese melts combine both slices and flip until both sides are brown.
It’s been raining cats and dogs in Los Angeles recently (Ok not really, but ANY rain in LA seems like a lot) and during a small break in the rain I snapped these pics of my garden.
My Nasturtium has been exploding recently and has finally started to flower which means lovely orange flowers in my salads! I found a perfect water droplet on one of the Nasturtium leaves and had to take a picture.
Wild Dill grows all over Los Angeles and I was lucky enough to have a plant pop up in my garden last year. This year a new plant popped up and the image above is of the young plant hanging over the edge of my raised bed.
And lastly my heirloom Butter lettuce is almost ready to harvest. Doesn’t it look delicious?!
Over new years vacation my friend Mark made homemade ricotta cheese. It was simple and delicious and I was truly shocked at how easy it was.
I later did some research and found this fantastic post on Serious Eats that breaks down the process….not much to it really. Just stir some acid into milk and you’re on your way to having homemade ricotta cheese!
A friend of mine just recently opened a bakery in Atwater Village and she invited me over to photograph some of her scrumptious treats today. I’ve always felt that Los Angeles was seriously lacking a great European style bakery so I was delighted when she told me her bakery Proof, was finally opening.
Below are some photos of a few of the pastries offered at Proof. I was particularly impressed with the croissant. The chocolate croissant in particular is fantastic.
By far my favorite pastry thus far is this Creme Fraiche Tart with Lemon Curd and Pomegranates. It’s made on a light chocolate tart shell. The tart is subtle yet packed with flavor.
I truly think Botega Louie and Bread Bar have some serious competition when it comes to the best croissant in LA, but don’t take my word for it…go check it out yourself!
Atwater Village, Los Angeles
3156 Glendale Blvd
Los Angeles, CA 90039
These oatmeal bars are soft and chewy and perfect for a quick morning snack. I like to bake mine and freeze them as individual squares. In the morning I pop one into the microwave and chow down on it on my way to work. The original recipe calls for raisins but I just add cranberries since I like them better. Feel free to add your favorite fruit and nuts…this recipe is super flexible.
The original recipe comes from Chocolate & Zucchini:
– 2-1/4 C quick cooking oats, uncooked, or 2-3/4 C old fashioned oats, uncooked
– 2/3 C brown sugar
– 3/4 C raisins and/or dried cranberries (substitute other dried fruits)
– 1 apple, peeled and sliced (substitute other fresh fruits – optional)
– 1/4 to 1/3 C nuts, chopped (walnuts, almonds, sunflower seeds, hazelnuts…, or even better a mix of all – optional)
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 3-1/3 C milk
– 2 eggs, lightly beaten
– 1 Tbsp vanilla extract
Preheat your oven to 180°C (360°F). Lightly oil an 13 by 9-inch baking dish.
In a large bowl, combine the oats, sugar, raisins, chopped nuts, cinnamon and salt. Mix well. In a medium bowl, combine the milk, eggs and vanilla. Mix well. Add this to the dry ingredients, and mix until well blended.
Pour the mixture into the baking dish, and use a wooden spoon to make sure the solids are more or less evenly spread out. Arrange the apple slices over the surface. They will sink somewhat but that’s okay, they’ll float right back up when the oatmeal cooks.
Put in the oven to bake for 55 to 60 minutes, until the center is set and firm to the touch. Let cool slightly : it should be eaten a bit warm but not scalding hot.
Cut in 8 servings, and serve with yogurt and fruit if desired ; it is also nice with a thin spread of jam or peanut butter. Store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it to thaw until the morning, when a 30-second stay in the microwave will bring it to the perfect temperature.
Original recipe by Quaker Oats.