04/24 whats cookin today
Laura Werlin "Grilled Cheese, Please!: 50 Scrumptiously Cheesy Recipes"
April is National Grilled Cheese Month
Oooey, gooey ribbons of delectable melted cheese sandwiched between butter-crisped slices of sourdough, wheat, rye, and even focaccia and croissant, combined with favorite foods such as bacon, pequillo peppers, guacamole, seasonal veggies, caramelized onions, pears, herbs, and so much more--what is there not to love about the modern grilled cheese? Inside Grilled Cheese, Please, award-winning cheese expert Laura Werlin presents 50 recipes that elevate the classic grilled cheese sandwich to a culinary center-of-the-plate meal changer through innovative and delicious recipes such as Say Ole (Two Cheeses, Guacamole, Bacon, and a Corn Chip Crust); Brie, Mozzarella, and Sauteed Pears with Blue Cheese Butter; and Cheddar, Chorizo, Apples, and Pickled Onions on Ciabatta. The recipes are divided into seven chapters that are arranged by topics such as Grilled Cheese on the Go, Ethnic-Inspired, Meat and Cheese, and Veggie and Cheese among others. Grilled Cheese, Please features full-color photography, along with sections highlighting the best cooking techniques, melting cheeses, and other "best" grilled cheese insights, as well as a list of restaurants, stands, and mobile trucks across the country where grilled cheese is the focus, not the side dish. Perfectly timed to coincide with National Grilled Cheese Month, Grilled Cheese, Please encourages melted cheese enthusiasts to expand their grilled cheese horizons by enjoying these riffs on the original and in the process become seduced all over again by the velvety goodness found within.
Melissa Stackhouse,VP of Winemaking for JWinery
Agriculture has played an important role in the life of Melissa Stackhouse.
Growing up in a Michigan farming community, and having grandparents who were farmers in rural Minnesota, she became keenly aware of their dedication to the land at an early age. ?Their hard work resulted in many wonderful meals, cooked with the fresh ingredients straight from the farm,? says Stackhouse. ?I developed an appreciation for fresh food from the garden, and it ultimately led to agriculture as a career choice.? After spending some time in New Zealand working on organic farms, Melissa decided to pursue grape growing and winemaking. She enrolled in the University of California at Davis, where in 1998 she earned a Bachelor of Science degree in Viticulture and Enology. While earning her degree, and in the years following, she worked at such prestigious wineries as Robert Mondavi, Peter Michael, Joseph Phelps Vineyards, Sterling Vineyards, and Alexander Valley Cellars. In 2003, she moved to Sonoma County to pursue her interest in Pinot Noir by becoming the winemaker at La Crema. It was there that she took notice of Sonoma County?s Russian River Valley and its distinctive soils, numerous clonal selections, and cool-climate vineyards. Melissa remained winemaker at La Crema until 2010 when she was named Winemaster for all Pinot Noir production at Jackson Family Wines. In her role at J Vineyards & Winery, Melissa builds upon existing programs built around the ten Estate-owned vineyards. She also works to develop long-term relationships with key growers in the Russian River Valley. ?Each one of our vineyards has a unique personality,? she says. ?We are going to dig deep into the soil to better understand and encourage the right expression of flavor for each estate vineyard. It is important to distinguish and separate these flavor profiles, whether it becomes a J varietal wine, or a J sparkling wine.?
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