Talking cheese in Oregon, making grilled cheese sandwiches in Chicago

Two variations on classic grilled cheese sandwiches—one with pear jalapeño chutney, one with roasted tomatoes, both with delicious Tillamook cheeses from Oregon. Recipes below.

tillamook-cheese

A FEW YEARS AGO, OUR FRIENDS BUD AND CHRISTINE WERE VISITING FROM FRANCE. Before dinner, we put out some Tillamook aged white cheddar with crackers. Between bites, Christine kept exclaiming in her charming French accent, “You can’t get cheese like this in France!” Her words alone might have simply referred to the fact that the French don’t make cheddar-style cheeses. But the way she and Bud were happily gobbling it up said it wasn’t just cheddar—it was the Tillamook cheddar. Continue reading “Talking cheese in Oregon, making grilled cheese sandwiches in Chicago”

Grilled cheese with an autumnal touch, lentil soup with cilantro and cumin

Two recipes create a satisfying vegetarian dinner this week: Quickly sautéed apple slices and arugula liven up a classic grilled cheese sandwich, and cumin and fresh cilantro do the same for lentil soup.

grilled-cheese-lentil-soup

The Russet apples Marion had picked up at the farmers market had sat in a bowl on the kitchen counter for days now, their rough skin inviting an occasional touch and the promise of delicious tartness encouraging ideas for their use. Continue reading “Grilled cheese with an autumnal touch, lentil soup with cilantro and cumin”