A Grilled Cheese That’s The Boom
A sticky, jammy center of caramelized shiitakes and onions takes this grilled cheese to another level.
Got cheese?
Got bread?
Then you know you have the makings for a simple yet sensational meal.
Especially if the cheese gets all melty and oozy all over that bread.
“The Great Grilled Cheese Book: Grown-Up Recipes for a Childhood Classic”
The cookbook is by Eric Greenspan, a graduate of both the University of California at Berkeley’s Haas School of Business and Le Cordon Bleu Culinary School in Paris. He also trained under such celebrated chefs as Alain Ducasse, David Bouley, and Joachim Splichal.
The Los Angeles chef made a name for himself with his grilled cheese when he opened the Foundry on Melrose in 2007. He was also the owner of The Roof on Wilshire, where a grilled cheese is indeed still on the menu morning, noon and night.
With 50 takes on grilled cheese, this book offers up both simple and fully loaded versions of this iconic sandwich, from the “Monterey Melt” (poached sush-grade tuna and sharp Cheddar), and “Frenchie” (crumbled blue cheese and date marmalade), to “Prime Time” (brie with roast beef and beet-horseradish mayo), and “Redberry Crunch” (Gouda with raspberry chutney and pecan brittle).
“The Boom” is a vegetarian grilled cheese that tastes downright meaty, thanks to caramelized shiitakes and onions that get coated with home-made Worcestershire sauce. That sauce is a breeze to make, too. Not only that, unlike store-bought Worcestershire sauce that uses anchovies, this one is vegetarian, even vegan.
