Fresh Approach Cooking

Mmm. Could there be anything more scrumptious than a classic grilled cheese sandwich?
It's ooey-gooey-deliciousness that makes me smile - and dig in! My all time favorite version of this versatile concept includes asparagus, leeks, chiles and tomatoes. Sometimes I throw in a few anchovies and a slathering of whole grain mustard, but it is also, without-a-doubt, flawless just like this.

I have made this for cooking demonstrations, because it is beautiful and delicious. I've made it for a casual lunch for my family and friends, because it is fun to make, and fantastically yummy, and I make it for myself because I just plain love it.

As a chef, I sometimes do go overboard with recipes. This, for instance, I really did make on the grill. (It's a grilled cheese! Why is it never grilled?) I know this isn’t exactly something you can whip up as fast as, say, putting butter on the bread, slapping on some cheese and frying it up in a pan. It’s more complex, more subtle, and kids, it’s a heck of a lot more tasty. What I have done is include a lot of different textures flavors to make a savory sandwich. The strongest flavor is the goat cheese, which is mellowed by the leeks, and the fontina. By sautéing the leeks with the chiles, the olive oil is infused and adds just a touch of heat. Try it, and enjoy.

8 thick slices country style white bread
Fontina Val D’Aosta (It’s a Raw Milk Italian cheese)
Bucheron Aged Goats Milk Cheese
Parmesan
Olive oil
Two leeks, white part only, sliced lengthwise into long strips.

1 pound asparagus
1 red chile pepper
2 tomatoes
salt

Preheat your grill or a cast iron skillet.

In a sauté pan, add the leeks and chiles to the oil, and slowly warm over low. You are trying to sweat them, which means, cook without adding color, this should take about 10 minutes.

Meanwhile, steam the asparagus. Remove and slice lengthwise. Set aside.

Dip the bread into the chile-leek oil. Top with some of the cheese, and grill (lid down) until the cheese is melted and the bread is lightly toasted.

Remove the toasted cheese from the grill, add the tomatoes, leeks, chiles, asparagus and some black pepper. Top with a second slice of bread, slice and serve.

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Brilliant! “Dinners Ready, a company based in Mukilteo, Wash., offers customers the chance to assemble 6 to 12 meals in less than two hours at one of its kitchens. Customers go online to select 12 meals from a rotating list that may include chicken fettuccini with red pepper cream sauce, flank steak with blue cheese demi-glace and mashed potatoes, or San Francisco seafood cioppino. Ms. Victa, of Lynnwood, Wash., chooses from among the company's eight sites in the Seattle area, picks a time and pays $216. Each meal will feed six people - in her household, enough for dinner and lunch the next day. That comes out to about $3 a serving.

Cook-and-carry companies like Dinners Ready are opening across the country and piggybacking on Americans' growing desire for quick but healthy meals at home. At the kitchens, customers follow posted recipes but can control specific ingredients - avoiding anything to which they're allergic, or simply don't like. The companies aim to avoid preservatives and artificial ingredients in their recipes.” NY Times

Labels: Luncheon, Vegetarian