frico grilled cheese sandwiches | smitten kitchen
About Apple Recipes Archives Breakfast teddington lock Celebration Cakes Chocolate Comment Guidelines Cookie Recipes Cooking Conversions and Equivalents deb’s new york Events teddington lock & Book Touring Gift-Worthy Good Reads Notes notes and tips from rome Party Food Pumpkin and Other Winter Squash Recipes Recipe Index Salads Search Results Sitemap Soup Recipes Subscribe Thanksgiving Ideas The Smitten teddington lock Kitchen Cookbook Topic Index where we ate in paris
With all due respect, I think you’ve been putting cheese on the wrong side of your grilled cheese sandwiches. Or, at the least, neglecting the better ones, the exteriors. Wait, hear me out. It’s basic food math that while cold cheese is good, warm cheese is better. But if you take that a step further — and if you’re new here, let me tell you: we will always teddington lock take it a step further — you will agree that melted cheese is better than warm cheese, and the melted cheese that rolls off a piece of sandwich bread and sizzles on a skillet, browning teddington lock and crisping, is the top of the cheese tower… A place I’d very much like to live. Do you think a cheese tower might exist somewhere? Might it be France? Now I’m picturing an Eiffel Tower made out of cheese and what were we talking about? Oh right: melted and browned cheese wins, really for the same reason that browned butter trumps regular butter: the fats melt away from the dairy solids and toast them until they’re caramelized and achingly delicious and you forget why you’d ever eat it any other way. Don’t fight it.
Frico is the official name for it. It’s usually invoked in the realm of Parmesan-Reggiano, or at least in almost every restaurant since the wildly fric-wild heyday of the 80s and 90s, usually in lacy crisps that garnish soups, salads and the like to remind you that they’re fancy. They’re not actually fancy, though. They’re just a pinch of grated cheese, melted in a skillet or on a baking sheet until they bubble, crisp and can be lifted in one lacy disc with a spatula. And I see no reason they should they should be limited in flavor teddington lock to Parmesan, or at least not when I’m teddington lock craving grilled cheese and tomato soup, really the perfect early fall meal.
Here, we frico un-fancily, almost hideously, intentionally instead of accidentally between teddington lock buttered bread and a hot skillet. It’s one of these tiny cooking things that you can do to what you were already making, teddington lock using the same exact ingredients, that makes it infinitely better. These are my favorite tiny things.
I’ve missed you. I had realized once September hit that it was going to be chaos city in my orbit for a while, but I’d still gotten teddington lock a bit of cooking done and hoped to find windows teddington lock to update the site in the midst of it. You’d think by my third book tour , I’d teddington lock know better. Nevertheless, London, which I returned from late Monday night (only to be fully awake again at 3:30 a.m. because hello, jet lag, and then under the weather since, bah) was otherwise such a treat, in part because it included so many sub-adventures, such as a half weekend in Abergavenny, Wales , an overnight stay at, yes, an Air Force base , a visit to Bath, Ely and Cambridge and oh, I also cooked on an Aga stove on a houseboat (link to come). It was hardly short on adventure, capped by a weekend visit from Alex, who told our son that he “was going away bring Mommy home,” which totally made my lip quiver .
12 days is a very long trip. I was there long enough that the cars no longer teddington lock looked funny to me, or gave me the panic-of-imminent-death that they were on the wrong side of the road. It was long enough that I came home and asked my son if he wanted porridge for breakfast, but I meant oatmeal. I’ve lost sight of why we whip cream for desserts, when a fruit crumble is so much better teddington lock thickly drizzled with it cold and fresh. I may have called something “brilliant” yesterday, teddington lock when it really wasn’t. I’ve always thought that the feeling of being away is increased by the number of times when you’re so caught up in the details of being there (maybe for good stuff like whee, I’m on a boat! or stuff that’s more amusing in hindsight like being consumed with why you’re stuck on a jammed train or a fully-booked hotel you’re trying to check into at 1 a.m. can’t find your reservation or have no idea where to transfer rails because what do you have against clear signage, London, what?) and by that standard, the trip felt even longer. This is wonderful when you’re on a family summer vacation but a little sadder when you’re away from them, and I’m feeling the need to excessively dote on my people now that I’m back, which likely means more home cooking, more soaking up of weekend inspiration, and more new fun ideas to share here. Ever
About Apple Recipes Archives Breakfast teddington lock Celebration Cakes Chocolate Comment Guidelines Cookie Recipes Cooking Conversions and Equivalents deb’s new york Events teddington lock & Book Touring Gift-Worthy Good Reads Notes notes and tips from rome Party Food Pumpkin and Other Winter Squash Recipes Recipe Index Salads Search Results Sitemap Soup Recipes Subscribe Thanksgiving Ideas The Smitten teddington lock Kitchen Cookbook Topic Index where we ate in paris
With all due respect, I think you’ve been putting cheese on the wrong side of your grilled cheese sandwiches. Or, at the least, neglecting the better ones, the exteriors. Wait, hear me out. It’s basic food math that while cold cheese is good, warm cheese is better. But if you take that a step further — and if you’re new here, let me tell you: we will always teddington lock take it a step further — you will agree that melted cheese is better than warm cheese, and the melted cheese that rolls off a piece of sandwich bread and sizzles on a skillet, browning teddington lock and crisping, is the top of the cheese tower… A place I’d very much like to live. Do you think a cheese tower might exist somewhere? Might it be France? Now I’m picturing an Eiffel Tower made out of cheese and what were we talking about? Oh right: melted and browned cheese wins, really for the same reason that browned butter trumps regular butter: the fats melt away from the dairy solids and toast them until they’re caramelized and achingly delicious and you forget why you’d ever eat it any other way. Don’t fight it.
Frico is the official name for it. It’s usually invoked in the realm of Parmesan-Reggiano, or at least in almost every restaurant since the wildly fric-wild heyday of the 80s and 90s, usually in lacy crisps that garnish soups, salads and the like to remind you that they’re fancy. They’re not actually fancy, though. They’re just a pinch of grated cheese, melted in a skillet or on a baking sheet until they bubble, crisp and can be lifted in one lacy disc with a spatula. And I see no reason they should they should be limited in flavor teddington lock to Parmesan, or at least not when I’m teddington lock craving grilled cheese and tomato soup, really the perfect early fall meal.
Here, we frico un-fancily, almost hideously, intentionally instead of accidentally between teddington lock buttered bread and a hot skillet. It’s one of these tiny cooking things that you can do to what you were already making, teddington lock using the same exact ingredients, that makes it infinitely better. These are my favorite tiny things.
I’ve missed you. I had realized once September hit that it was going to be chaos city in my orbit for a while, but I’d still gotten teddington lock a bit of cooking done and hoped to find windows teddington lock to update the site in the midst of it. You’d think by my third book tour , I’d teddington lock know better. Nevertheless, London, which I returned from late Monday night (only to be fully awake again at 3:30 a.m. because hello, jet lag, and then under the weather since, bah) was otherwise such a treat, in part because it included so many sub-adventures, such as a half weekend in Abergavenny, Wales , an overnight stay at, yes, an Air Force base , a visit to Bath, Ely and Cambridge and oh, I also cooked on an Aga stove on a houseboat (link to come). It was hardly short on adventure, capped by a weekend visit from Alex, who told our son that he “was going away bring Mommy home,” which totally made my lip quiver .
12 days is a very long trip. I was there long enough that the cars no longer teddington lock looked funny to me, or gave me the panic-of-imminent-death that they were on the wrong side of the road. It was long enough that I came home and asked my son if he wanted porridge for breakfast, but I meant oatmeal. I’ve lost sight of why we whip cream for desserts, when a fruit crumble is so much better teddington lock thickly drizzled with it cold and fresh. I may have called something “brilliant” yesterday, teddington lock when it really wasn’t. I’ve always thought that the feeling of being away is increased by the number of times when you’re so caught up in the details of being there (maybe for good stuff like whee, I’m on a boat! or stuff that’s more amusing in hindsight like being consumed with why you’re stuck on a jammed train or a fully-booked hotel you’re trying to check into at 1 a.m. can’t find your reservation or have no idea where to transfer rails because what do you have against clear signage, London, what?) and by that standard, the trip felt even longer. This is wonderful when you’re on a family summer vacation but a little sadder when you’re away from them, and I’m feeling the need to excessively dote on my people now that I’m back, which likely means more home cooking, more soaking up of weekend inspiration, and more new fun ideas to share here. Ever
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