As I mentioned in my earlier post featuring another form of grilled cheese - http://edibleartform.blogspot.com/2011/11/kale-honey-coriander-asparagus-and.html - I tend to get creative with the concept of cheese and bread. It is simply a highly lucrative foundation that can change into something new every time.
Here I had quite a lovely lot of fresh dill to work with for some time, so one resulting experiment was the following:
(Full recipe available upon request)
Using a local bakery's french whole wheat bread - a favorite - I layered on dijon mustard, carmalized sweet and red onion, fresh sprigs of dill, and a hard, sharp cheddar.
In the meantime I had my slivers of yam strewn with rosemary baking in the oven. Perhaps not the best or well matched herb-featured items, but it turned out cozy, warm, and melting with flavor.
I'm sure there will be more versions of grilled cheese in the future!
Here I had quite a lovely lot of fresh dill to work with for some time, so one resulting experiment was the following:
(Full recipe available upon request)
Using a local bakery's french whole wheat bread - a favorite - I layered on dijon mustard, carmalized sweet and red onion, fresh sprigs of dill, and a hard, sharp cheddar.
In the meantime I had my slivers of yam strewn with rosemary baking in the oven. Perhaps not the best or well matched herb-featured items, but it turned out cozy, warm, and melting with flavor.
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| Caya 2012 |
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| Caya 2012 |
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