Let’s talk about grilled cheese sandwiches. Because there is far more to talk about than Kraft singles vs. the real thing.
Tonight I had a double header; I started out emceeing the launch of Read Alberta Magazines Month at Art Central, and then went to cook/teach at a private party until after midnight.
As I was leaving, Mike was making grilled cheese sandwiches for himself and W. Mike makes a pretty fantastic grilled cheese, but our friend J turned us on to a new trick that I think makes her an official Genius. (She should have a business card just like Wile E. Coyote; a plain one, that specifies only: genius.) Ready for it? She stirs grated Parmesan cheese into the softened butter before spreading it on the outside of the bread, creating an extra dimension of crusty cheesiness.
(Also a good idea when making grilled cheese: minced purple onion and tomato in the middle with old cheddar. Or a smear of sundried tomato pesto.)
I’m sure the biggest selling point of a grilled cheese for W is its ability to transport ketchup to his mouth. He would swig ketchup straight from the bottle, if we let him. Which is not surprising, considering the fact that it contains more sugar than ice cream does. So I’ve started cutting it with tomato paste, which is surprisingly sweet on its own, working my way to a 50:50 ratio. If you try this, make sure you keep your ketchup in the fridge (something I’ve never done – I can’t stand dipping a hot, crunchy-oozy grilled cheese into a puddle of cold ketchup) or one day you’ll discover a ketchup bottle inflated to double its size on the shelf, with a sort of tomatoey moonshine inside.