a vintage classic, Grilled Cheese Sandwich

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Cooking bread and cheese is an ancient food prepared by many cultures; the U.S. version of the grilled cheese sandwich originated in the 1920s when inexpensive bread and cheese became available. A vintage staple easily prepared and enjoyed today in most households.

Grilled Cheese Sandwhich, aka A Classic Good Time Sandwich

Is it really really grilled? No, more like griddled. Although I've grilled this toastie before, for todays purpose this sandwich sizzles on the griddle playing a staring roll, a vintage classic.

The recipe is simple, fresh farm house white pullman bread, sliced and brushed with melted butter, sharp farm house cheddar, and cured French ham all toasted on the griddle until the cheese begins to melt. The result ia a cheesy goodness that can be enjoyed any time of day. Today, mini grilled cheese toasties are even being served during cocktail parties as hors d'oeuvres.

The benefit of this recipe is there is no one right or wrong way. Change up the bread, the fillings, or expose your fillings as on open face sandwich and toast it up! 

TIP: Butter the bread on the outside when assembling the sandwich before placing on griddle or sauté pan for toastie crisp goodness.   

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Castraure

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The isles of the Lagoon of Venice, and the Venetian coastal area is famous for its high quality castraure (baby artichokes). They are much smaller than Globe or Roman artichokes, and because of their size, they are very tender and flavorful.

The castraure are the first buds to come from the plant each year. A single artichoke plant produces more than one hundred hearts of artichokes. The most famous island for castraure production is the isle of Isola di Sant'Erasmo.

St. Erasmus is the largest island in the Venetian lagoon, only sparsely populated. In Venice's countryside, this agricultural area produces the renowned castraure. Unlike all of Venice’s canals and buildings, St. Erasmus’s landscape is flatlands with rural farms and homes; a pleasant change from the St. Marks Square crowds. 

Although castraure are only a spring time delight and hard to get outside the markets of Venice, there is an ample supply of Globe Artichokes in the U.S. from Castroville, Monterey County CA. Including soon to be available frost-kissed. Yes just as good, but somehow not quite the same as when I eat them canal side in Italy!

Buying Tip:

Select plump and heavy artichokes for the size with thick, green, tightly clinging leaves. 

It's ideal if you can get “frost-kissed artichokes". Fall and winter artichokes are usually darker or bronze-tipped with a whitish, blistered appearance because of frost, so-called "winter-kissed." These are the most tender with intense flavor. Look for tender green on the inside of petals. Frost-kissed artichokes are available only when temperatures in the growing area falls below 32 degrees.

Carciofi Fritto

Cut baby artichokes lengthwise into two parts, then split into wedges. Toss artichokes in paper bag with flour, remove from bag and dip in gently beaten egg whites. Then dip in beaten egg yolks seasoned with pinch of fresh thyme, sea salt and black pepper. Put the yolk covered artichokes back in paper bag with more flour. Shake off excess flour and gently lay the pieces one by one in a pan with hot oil. When they are golden color remove.

Serve immediately with fresh lemon wedges and lemon aioli. 

My Classic Aïoli Recipe

chefgeorgehirsch.com | from George Hirsch Living it UP! cookbook 

*8 large garlic cloves, peeled and roughly chopped
Coarse sea salt
1 Tablespoon Dijon Mustard
3 large egg yolks, at room temperature
1 1/2 cups extra-virgin olive oil
Juice of 1/2 fresh lemon
A couple drops of water
Fresh ground black pepper

Always use caution with raw eggs. And this sauce must be kept chilled after it is prepared. 

In a food processor or preferably a mortar pound the garlic cloves with pinch of sea salt and Dijon mustard until a thick paste forms. Add in the egg yolks and begin adding in the olive oil a few drops at a time with a fork or whisk. Continue to add the olive oil in a steady stream as the aïoli begins to thicken. Stop and add a few drops of lemon juice, gradually add remaining olive oil and a few drops of water if the sauce becomes too thick. When all of the oil has been incorporated, season the aïoli with additional lemon juice, sea salt and pepper to taste.

Serve chilled. The aïolii can be tightly covered and refrigerated overnight. 

*A classic aïoli is made with raw garlic but again I prefer using caramelized garlic in place of raw garlic which offers a much sweeter and nuttier taste.

LAMB Sausages, as seen on George Hirsch Lifestyle

This sausage recipe is in the style of Merguez, a North African lamb sausage, is full of highly seasoned ground lamb with a nice earthy flavor, making it one of the tastiest sausages around. Perfect for a casual brunch, informal lunch or a formal dinner. 

George's LAMB Sausages 

Makes 8 Sausage Patties  

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1 ½ pound ground lamb

1 egg

1/4 cup chopped scallions

2 cloves garlic chopped fine

1 Tablespoon Italian parsley, chopped 

1 teaspoon sea salt 

¼ teaspoon each ground garlic powder, teaspoon paprika, rosemary, thyme, basil, ground black pepper  

1/2 teaspoon hot sauce

Pinch of fresh ground nutmeg

Optional: 1 Tablespoon Pine nuts

Combine the lamb, and all the ingredients in a well-chilled bowl and mix gently but well. Form the mixture into 8 patties and refrigerate for 2 hours or overnight. Pre heat a sauté pan until hot drizzle a few drops of olive oil, add patties and cook until brown on each side. Only turn patties once. Serve warm for breakfast, brunch or for a savory dinner.

Tips: 

- Lamb Sausages are ideal for grilling as the smoke adds another layer of flavor. 

- Make extra raw patties and freeze for easy future cooking. 

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Time for Tzatziki

Tune-in GHL Tuesdays and Thursdays on Create TV beginning July 14th

What to do with all those garden cukes? Now is the time to Tzatziki. A creamy appetizer that can be used as a dip, spread or condiment. Serve with warm pita, bread or vegetables. Or, use as a topping on Gyros and grilled: fish --- meats --- and shellfish.

Tzatziki Sauce

Makes about 3 1/2 cups

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3 cups thick Greek yogurt; or regular plain yogurt- strained very well 

juice of one lemon 

3-6 cloves garlic, chopped

2 medium cucumbers; peeled seeded and sliced

1 Tablespoon kosher salt for salting cucumbers

1 Tablespoon fresh dill, finely chopped 

1/2 teaspoon hot sauce

fresh ground black pepper to taste

1 Tablespoon Olive oil

Put sliced cukes in a colander, sprinkle on salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry.

In a food processor add cucumbers, garlic, lemon juice, dill, and hot sauce. Mix until well blended, remove and add to yogurt. Add fresh ground black pepper to taste. 

Place in refrigerator for at least two hours before serving. 

Serve in small dishes; make a well and drizzle a small amount of olive oil in center.

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Sunchokes

Aka, Jerusalem artichokes + the earth apple; a species of sunflower, native to North America. Italians refer to this plant as girasole, a possible fore runner of the name Jerusalem. 

sunchokes

Prepare as you would potatoes - roast, sauté, bake, boil or steam. Cook with or without the skin - scrub clean and leave it on for added nutritional benefit. Like an avacado or apple that oxidizes, after peeling or cutting, drop pieces into water with lemon juice to prevent discoloration. Unlike potatoes, sunchokes can also be eaten raw as a crunchy addition to salads. They are also an excellent addition to stir frys, when sliced and added raw as a crisp substitute for water chestnuts.

Sunchokes contain vitamin C, phosphorus and potassium and are a very good source of iron. Sunchokes are very rich in inulin (not insulin), a carbohydrate linked with good intestinal health due to its probiotic properties. 

roasted sunchoke chips recipe

Sunchoke Chips Gremolata

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle 

1 pound sunchokes, well scrubbed and sliced 1/4 inch thick

4 Tablespoons olive oil

1/2 teaspoon fresh rosemary, chopped

1/2 teaspoon sea salt 

Fresh ground black pepper to taste

For Gremolata:

2 Tablespoons fresh Italian flat leaf parsley, chopped

1 teaspoon, Lemon Zest

Mix all ingredients and sprinkle gremolata on roasted sunchokes.

Pre heat oven to 425 degrees F. 

In a heavy duty roasting pan big enough so sunchokes are on one layer and not crowded, mix sliced sunchokes, rosemary, olive oil and salt and pepper. Roast for 20 minutes or until tender and golden. Turn sunchokes over with a spatula to allow top side to brown. When golden brown, remove and top with gremolata.

Serve with an optional Aioli.

___________

The technique with making an aïoli is to try and create an emulsion with the egg yolks supporting the liquid from the olive oil. Do not over pulse or pound the yolks and oil, don't add the oil too slow or too fast. This technique may take some trial and error. If done correctly  you will have a thick mayonnaise like sauce; or if the sauce is broken the oil will have separated from the yolks and will look more like a vinaigrette.

Classic Aïoli

Makes 1 1/2 cups

*8 large garlic cloves, peeled and roughly chopped

Coarse sea salt

1 Tablespoon Dijon Mustard

3 large egg yolks, at room temperature

1 1/2 cups extra-virgin olive oil

Juice of 1/2 fresh lemon juice

couple drop of water

Fresh ground black pepper

Always use caution with raw eggs. And this sauce must be kept chilled after it is prepared. 

In a food processor or preferably a mortar pound the garlic cloves with pinch of sea salt and Dijon mustard until a thick paste forms. Add in the egg yolks and begin adding in the olive oil a few drops at a time with a fork or whisk. Continue to add the olive oil in a steady stream as the aioli begins to thicken. Stop and add a few drops of lemon juice, gradually add remaining olive oil and a few drops of water if the sauce becomes too thick. When all of the oil has been incorporated, season the aïoli with additional lemon juice, sea salt and pepper to taste.

Serve chilled. The aioli can be tightly covered and refrigerated overnight. 

* A classic aïoli is made with raw garlic but again I prefer usingcaramelized garlicin place of raw garlic which offers a much sweeter and nuttier taste.