Nora Bombay (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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boilingwater2010-04-03 04:53 pm
norabombay) wrote in boilingwater2010-04-03 04:53 pm
Entry tags:
The one true meal: Cheese Toast
In the litany of food stuffs, few things are tastier and easier than Cheese Toast.
What you need:
Cheese.
Bread.
A knife.
A piece of tinfoil.
Take bread. Cut slice. Place on the piece of tin foil. On top of bread place slices of cheese.
Stick in oven or toaster oven for about 5-10 minutes. You can microwave for a minute, but it's not as good.
Watch for the cheese to start to bubble, and it's done.
Eat!
It is also good when served with eggs. Scrambled, boiled, poached. Or with soup. Or a salad.
Advanced Directions for making it the best thing ever.
1. Cheese: Get a cheese that melts well. I'm partial to sharp white cheddar. But Monterray Jack, or Colby, or Mozzarella, or any cheese that is not rock hard will work. Ironically, the pre-shredded stuff, while good, doesn't make the best cheese toast.
2. Bread: The better you like the bread the better the toast. Crusty french or sour dough. Challah. Rye. Pumpernickl. Really, any bread.
3. Add ins: Tomato is a classic. My suggestion: if adding a tomato, slice it and put on tinfoil. Cook it for about 5-10 min before you put it on the bread with the cheese- makes sure you get it cooked. Even better if you put a little garlic or olive oil on the tomato slices when you bake them.
4. Condiments: Depending on taste, a smear of mustard, or jam, or hot sauce on the bread before you put on the cheese can be delicious.
Finally: The Shred. If you like things with melted cheese, a box grater can be your best friend. They look like this: Box Grater at Amazon.
Available all over the place for about $10 USD.
You use the big holes to shred cheese like cheddar or colby or such to melt.
Use the small holes on the side to shred hard cheeses like parmesan to put over pasta.
And you can also use the grater for carrots and other vegetables.
The cheese you shred yourself will always melt better than the stuff that comes pre-shredded. When making cheese toast? It's worth it. It also can get better results for less work than slicing the cheese.
What you need:
Cheese.
Bread.
A knife.
A piece of tinfoil.
Take bread. Cut slice. Place on the piece of tin foil. On top of bread place slices of cheese.
Stick in oven or toaster oven for about 5-10 minutes. You can microwave for a minute, but it's not as good.
Watch for the cheese to start to bubble, and it's done.
Eat!
It is also good when served with eggs. Scrambled, boiled, poached. Or with soup. Or a salad.
Advanced Directions for making it the best thing ever.
1. Cheese: Get a cheese that melts well. I'm partial to sharp white cheddar. But Monterray Jack, or Colby, or Mozzarella, or any cheese that is not rock hard will work. Ironically, the pre-shredded stuff, while good, doesn't make the best cheese toast.
2. Bread: The better you like the bread the better the toast. Crusty french or sour dough. Challah. Rye. Pumpernickl. Really, any bread.
3. Add ins: Tomato is a classic. My suggestion: if adding a tomato, slice it and put on tinfoil. Cook it for about 5-10 min before you put it on the bread with the cheese- makes sure you get it cooked. Even better if you put a little garlic or olive oil on the tomato slices when you bake them.
4. Condiments: Depending on taste, a smear of mustard, or jam, or hot sauce on the bread before you put on the cheese can be delicious.
Finally: The Shred. If you like things with melted cheese, a box grater can be your best friend. They look like this: Box Grater at Amazon.
Available all over the place for about $10 USD.
You use the big holes to shred cheese like cheddar or colby or such to melt.
Use the small holes on the side to shred hard cheeses like parmesan to put over pasta.
And you can also use the grater for carrots and other vegetables.
The cheese you shred yourself will always melt better than the stuff that comes pre-shredded. When making cheese toast? It's worth it. It also can get better results for less work than slicing the cheese.
no subject
- Tomato puree, spread like butter. I am a) lazy and b) only have real tomatoes in the house when the nuns have a surplus.
- Chutneys. Especially caramelised onion and spiced apple chutneys. This is where your nearest butcher/fancy grocer/market comes in. One jar of good stuff lasts ages and makes fabulous toast.
- Spice grinders, particularly garlic or chilli ones. Exercise caution with the chilli ones.
- Pesto. Any kind of pesto, under the cheese.
no subject
no subject
I've never tried it with pesto, but that is yummy sounding.
no subject
Oh no, now I want some.