Books for Cooks

By Holly Rowland

Toasted Golden in the Pan or Press

Grilled CHEESE — 50 Recipes to Make You Melt, by Marlene Spieler

A Chronicle Herald/Raincoast Book

As everyone knows, the whole world, at least wherever they have both bread and cheese…loves a grilled cheese sandwich. I have reviewed this great little book before, but think that it is well worth repeating. If you thought that a grilled sandwich on its own is perfection, just watch as Marlene Spieler opens up her own world of “what’s new-to-do” with just a touch of “this-and-that” that transforms the two most basic foodstuffs, bread and cheese, into a toasty, gooey, and crisp culinary experience. To top it off, this book contains a brief course on the cheeses of the world, how well they melt, and what condiments pair best.

HARRY’S BAR SPECIAL Serves 4 Thin gingers of bread, crisp and golden, oozing a zesty cheese filling, are served with afternoon drinks at the legendary Harry’s Bar. Pour yourself a glass of bubbly, nibble little sandwiches and dream a little dream!
6 ounces Gruyere, Emmentaler, or other Swiss cheese, shredded coarsely 2-3 ounces diced, smoked ham A generous pinch of dry mustard A few shakes of Worcestershire sauce		1 tablespoon whipping cream or sour cream, or enough to hold it all together 8 very thin slices of dense white bread, crusts cut off Olive oil for brushing or soft butter for spreading on bread
1. In a medium bowl, combine the cheese with the smoked ham, mustard, and Worcestershire sauce. 2. Spread the mixture very thickly onto 4 pieces of bread and top with the other 4. Press together well and cut sandwiches into 3 fingers each. 3. Brush the outside of the fingers with olive oil ( or softened butter), then brown over medium-high heat in a heavy nonstick skillet, pressing down using your spatula as they cook. When lightly crisped on the first side, turn them over and brown on the second side. 4. Serve hot , right away

FRENCH TOAST Serves 4 Stuffed with Strawberries and Cream Cheese — Something sweet is a surprise-ending to a successful weekend Brunch, so I think that I will give you a creamy, fruity pairing of cream cheese and strawberries. Perfection at the conclusion of a perfect Brunch.
8 medium-thick slices soft, sweet white bread, such as challah or brioche 8-12 tablespoons (about 8 ounces) cream cheese (low fat is fine) About ½ cup strawberry preserves 1 cup (about 10 ounces) sliced strawberries 2 large eggs, lightly beaten 1 egg yolk About ½ cup milk ( low fat is fine)		A dash vanilla extract Sugar* 2-4 tablespoons unsalted butter ½ teaspoon fresh lemon juice ½ cup sour cream Several sprigs fresh mint, thinly sliced *I do not use sugar as preserves are sweet enough
1. spread 4 slices of bread thickly with the cream cheese, tapering a bit towards the sides so that the cream cheese doesn’t seep out in the cooking. Then spread the other 4 slices with the preserves. Scatter a light layer of strawberries over the top of the cream cheese, (reserve the rest for the topping) . Top each piece of cheese-spread with preserve-spread piece of bread. Press gently, but firmly, to seal. 2 in a shallow bowl, combine the eggs, milk, egg yolk, vanilla extract, and * about 1 tablespoon of sugar. 3. Heat a heavy, nonstick skillet over medium-high heat. Add the butter. Dip each sandwich, one at a time, into the bowl with the egg, milk, mixture. Let it soak for a moment or two, then turn over, and repeat. 4. Place the sandwiches into the hot pan with the melted butter and let them cook to a golden brown. Turn over and lightly brown the second side. 5. Meanwhile, *combine the remaining strawberries with sugar to taste and lemon juice. 6. Serve each sandwich as soon as it’s done, garnished with a spoonful or two of the strawberries and a dollop of the sour cream. Sprinkle them with some of the mint as well.

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