The Gourmet Grilled Cheese Cookbook is on Kickstarter

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The Artichoke by Katherine Brough

I have launched a project to publish my first cookbook on Kickstarter! The Gourmet Grilled Cheese Cookbook is an ode to one of my favorite foods. The recipes are all original, and they are much more than just cheese and bread. The photo above is of my cheesy artichoke, spinach, and red pepper grilled cheese. The 20 recipes in The Gourmet Grilled Cheese aren’t sandwiches, they are masterpieces.

You might be wondering why I decided to use Kickstarter, or why I decided to write a cookbook instead of just blogging. It is a bit of an experiment really, I want to see if people are interested in having my recipes in book form. I love blogging, but I also want to publish a cookbook. The recipes in the cookbook will be original to the cookbook and not included on the blog. Using Kickstarter is the perfect way to find backers and fund my project without taking on any personal financial risk. I have my fingers crossed that my project will reach its $2000 goal, but if it doesn’t I won’t loose any money.

I would be very flattered if you would consider contributing to my Kickstarter campaign or help spread the world. The cookbook will be available as an ebook for $15 and in hardcover for $60. The books will be published in full color, and there will be photographs for every recipe.

The Really Big Life Changing News That I Couldn’t Be More Excited About

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I have a new job! For the past three years I have been commuting a little over an hour to work each way. Loosing 11-12 hours a week to my commute was exhausting. I was gone  from 7:30am-6:30pm on weekdays. Fortunately my new job completely eliminates my commute. I will be working just across the street from home. This means that I will be getting over 2 hours a day back, and that I will get to go home for lunch! The bottom line is, that I am going to have more time for cooking and blogging!

The other news is that I am taking a couple extra days off between jobs and am going to San Diego and Tijuana for the weekend! I figured why not go on a little mini vacation? Expect some posts about San Diego and Mexico over the holiday weekend!

Rustic Roast Tomato Pasta

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20130521-083529.jpgPasta tossed in roasted tomatoes is an easy and satisfying meal. I found a stash of tomatoes in the fridge and decided to roast them and serve them with pasta for dinner. Charles planted an adorable balcony herb garden last week, so I got to use fresh basil and oregano when I roasted the tomatoes. After I roasted the tomatoes I added some goat cheese and parmesan. The result was a rich slightly creamy sauce with herb and garlic coated tomatoes. This is a great meal that requires very little active preparation time.

Total time: 45 minutes (15 minutes active)
Serves: 2
You will need:
5 Medium Tomatoes
2 tablespoons Olive Oil
2 cloves Garlic, minced
1 tablespoon Oregano, finely chopped
1 tablespoon Basil, finely chopped
1/4 teaspoon Salt
1/8 teaspoon Pepper
1/4 cup Parmesan
2 tablespoons Goat Cheese
2 cups Pasta of your choice

Step 1:

Heat your oven to 350 degrees. Take a baking sheet and coat it with aluminum foil to reduce the mess. Then dice your tomatoes. Pour the olive oil over the tomatoes and add the garlic, oregano, basil, salt and pepper. Stir everything together. Bake for 30 minutes.

Step 2:

Bring water to a boil, and cook your pasta according to the directions on the box.

Step 3:

While the pasta is cooking, take the tomatoes out of the oven and transfer them to a sauce pan. Heat over medium heat and bring to a simmer for about 2 minutes to let some of the excess moisture evaporate.  Then add the parmesan and goat cheese. Stir to combine.

Step 4:

Once the pasta is done, drain it and serve with the sauce on top.

What’s the Difference: Sugar

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Sucre_blanc_cassonade_complet_rapadura I am taking on the topic of Sugar in my fourth ‘What’s the Difference’ post.

Granulated Sugar – This is the most common form of sugar. It is the sugar in packets at the coffee shop and the sugar often called for when baking.

Powdered Sugar aka Confectioners Sugar – This is granulated sugar with a touch of cornstarch that has been ground into a fine powder. It is often used in frostings.

Light Brown Sugar – This is granulated sugar with 3.5% molasses.

Dark Brown Sugar – This is granulated sugar with 6.5% molasses. I personally love the flavor of dark brown sugar, and use it even when the recipe calls for light brown sugar.

Natural Brown Sugar aka Raw Sugar – This sugar is unrefined and contains natural molasses which gives it a light brown hue.

Substitutions:

You can substitute granulated sugar for powdered sugar. Put the granulated sugar in a blender one cup at a time and blend. This is a good solution if you are in a pinch, but the blended sugar is still a little more coarse than store bought powdered sugar (your frosting might not be as fluffy).

You can substitute granulated sugar for brown sugar by adding molasses. Add one tablespoon of molasses per each cup of sugar, and blend together.

Here are links to my ‘What’s the Difference’ posts about Flour, Chocolate, and Mozzarella.

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My Favorite Meals Ever

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When I was vacationing in Belize I started thinking about my favorite meals ever. What are the best ever breakfast, lunch, dinner, and dessert I have ever had? As I pondered this I wondered how my blogging friends would answer. I have asked a some food blogging friends to participate in this new series of posts and I am so excited to introduce you to my friends, their blogs, and their favorite foods.

I am kicking things off with my favorite meals ever – which I spent weeks debating in my head.

Breakfast at Southport Grocery

Breakfast at Southport Grocery

Breakfast: Merriland Farm Cafe in Wells, Maine. The small café has lots of outdoor seating overlooking a golf course. Everything is homemade using ingredients from the farm. The muffins are probably the best I have had, and they grill them until they are golden brown. We always start with a couple of the muffins. I love the Portabella Benedict, and you have the option to get it on a homemade biscuit, and homemade waffle fries come on the side. Another must try is their stuffed french toast- the peach stuffed french toast. My Dad isn’t the brunch type but he is always will to make an exception for Merriland Farm. If you are in Southern Maine you should make a point to stop and dine at Merriland Farm.

Honorable mention: Southport Grocery & Cafe in Chicago. I love their spinach artichoke omelet with breakfast mashed potatoes. I always order a side order of a single bread pudding pancake, and a mimosa too. The omelet is perfectly fluffy and the inside is filled with artichoke, red pepper, and cream cheese. The breakfast mashed potatoes are loaded with cheddar and cream cheese. The single bread pudding pancake is breakfast dessert and it is simply lovely.

Artichoke Pizza

Artichoke Pizza

Lunch: Artichoke and Basille’s Pizza in New York, New York. I love their Artichoke Pizza so much that I brought it back to Chicago so my husband could try it. The East Village hole in the wall eatery opened in the summer of 2008 and I discovered it right away. The crust is thin but sturdy and it is topped with a very rich combination of artichoke, spinach and cheese.
Big Star in Chicago. Most of the city is in love with their Al Pastor Tacos. This is my most favorite all time taco, and I am a taco connoisseur. The pork is crispy but still tender and covered in a juicy slight spicy sauce. The tortillas are soft and fresh. A side of guacamole and a Tecate round out the meal. This is one of the best cheap meals in Chicago – the tacos are only $3 each.

Honorable mention: Dinosaur Bar-B-Que in New York. I used to live just two blocks away in West Harlem. The BBQ pulled chicken sandwich with a side of Mac and cheese and a side of wedge salad is my go to order. The mac and cheese is legendary it has a nice bbq kick and is loaded with cheese. This place always has long lines at dinner, but it is easy to get in for lunch on a weekday.

Dinner:

The Petite Filet with Roasted Tomatoes from Bavette's

The Petite Filet with Roasted Tomatoes from Bavette’s

I honestly spent weeks trying to decide the answer to this question. Maybe it’s because I have been there twice this month and the memories are recent or maybe it’s because the food is just that good, but I all I can think of is Bavette’s Bar and Boeuf. I love the petite filet and the short rib stroganoff. The side dishes are just as good: elote style corn, loaded baked potatoes, and roast tomatoes.

Another memory that came to mind was Andinos in Providence. I went there once with my mom and sister during my freshman year in college. It was the first decent meal I had in a long time since the food at UMass Dartmouth wasn’t good. I ordered a special which must have been created after the chef read my mind since it combined all my favorite things: fresh tortellini, tender chicken, mushrooms, broccoli, and a cream sauce. The portion was heaping plate that could have easily fed two people. I ate every since bite and the waiter couldn’t believe it. The owner came out to meet me after he heard how much I ate. It was one of my greatest accomplishments.

Dessert:

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Chocolate Silk Pie

I studied abroad in Florence at an art school, and there was a bakery about a block from the school. When I walked to school in the morning you could smell the bakery from two blocks away; it was enchanting. I fell deeply in love with their custard tarts with ganache on top. I tried to google and use maps to figure out the name of the bakery and failed. It was very close to Studio Art Centers International, but that is all I know.
Honorable mention: My Mom’s Chocolate Silk Pie. A holiday classic at my parent’s house, and a dessert that I make for my friends. It is a silky smooth chocolate pie with plenty of fresh whipped cream.

Want to join in on the fun and be featured in my Favorite Meals Ever series? Just shoot me an email at thekittchen@gmail.com

Perfect Whipped Cream

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Freshly whipped cream is lightyears better than anything from a can and it can be made in just 5 minutes.

You will need:
1 cup cold Heavy Whipping Cream
1 tablespoon Sugar
2 teaspoons Vanilla

Step 1:
Combine the whipping cream, sugar, and vanilla in a large mixing bowl.

Step 2:
Using a mixer beat the ingredients until the cream beings to form soft peaks. This will take about 5 minutes. Be careful not to beat too much or your will end up with butter.

Happy Craft Beer Weekend

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The weather in Chicago is PERFECT today! I am out enjoying it at Mayfest, one of Chicago’s many summer streetfests. It is also craft beer weekend which means local craft beers are on special at bars all over the city. I have fallen in love with Revolution Brewery’s Bottom Up Wit. Have a fantastic weekend.

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