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Grilled Cheese and Thoughts on Food Trends


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I know that grilled cheese is not a big deal to make, and it seems like a weird thing to feature on a food blog. The reason I'm including this at all is to comment on my own cooking style.
I am very much a "toss stuff together and see what happens" sort of cook. I often don't post things that I make because they're either A) tried and true recipes that have already appeared here or B) something I have just thrown together. For example, this past Thursday I made spaghetti with spicy cheese sauce, because I had about an once and a half of New Zealand cheddar and an old serrano chile I needed to use. It was really tasty, but I didn't measure anything past the basic roux formula.
Is something I can't necessarily replicate worth putting on the blog? Those sorts of things don't seem like a big deal to me, since they're just me futzing around in the kitchen.
Then I start to feel guilty because I haven't updated in two or more weeks and I really need to stay on top of this because it is a project I care about. How do more legit and serious food blogs do it?

So here we are.

If you haven't gathered this already, I really like dishes that provide a base for various embellishments. Things like pasta and chicken are great because you can season them in a million different ways.

Grilled cheese is like this, too. You can make it with whatever cheese you want. You can add seasonings or not. You can add veggies or meat, or not. The bread is up to you. It's basically a blank canvas.

Here's what I did last night.
Andrew and I went on a country adventure yesterday in which we visited an apple orchard and Minnesota's Largest Candy store. The latter was the significantly more exciting and interesting, and, in addition to all the candy, I picked up some applewood smoked mozzarella and a locally made jalapeno-garlic hot sauce (which is the green stuff at the bottom of the picture).

Since I had this incredibly tasty cheese, grilled cheese seemed like a good, easy option for our late dinner. The bread is Italian sandwich loaf, and there's bacon and the aforementioned mozz AND a sprinkle of Fox Point seasoning. Grill together on a Foreman grill (tip: these are AWESOME for grilled cheese and melts), dip in new jalapeno sauce, eat, be happy.

I also wanted to comment/ask about personal food trends. Do you ever notice that you get really into certain foods? I'm talking about food phases. Lately, I've really been into:
Green Chiles
, especially jalapenos and serranos. Poblanos sometimes, too.
Beer, because Minnesota actually has a pretty rad craft beer scene. Plus, my friend Kim's beer blog is inspiring me to understand and appreciate beer even more than I previously did.
Jams and Fruit Butters, which is really weird for me because I'm not a fruit person. This all started back in August when some friends of my got married and handed out homemade preserves as wedding favors. In addition to their apple butter and vanilla-berry preserves, I've also picked up lingonberry jam from IKEA and pumpkin butter. Plus, I have some rhubarb jam from this summer I haven't opened yet. What is the deal?

What are your current food trends? How often do you go through food phases? Is this even a thing?


I have to say, a grilled cheese sandwich is one of my top comfort foods, and I love it with a bowl of tomato soup. Rosebud likes grilled cheese, too. I am especially fond of putting a little mustard on my grilled cheese and trying out different kinds of cheeses. Yours sounds super yummy!

Food trends... yes, that happens to me as well. Mine often tend to follow what's in season. At the moment, I'm enjoying the newly harvested squash, apples and potatoes. Especially the squash!

Kim's Beer blog = A+! :)

I definitely get into food trends. It can either be an ingredient or a specific dish. Sometimes I find myself craving and making the same soup over and over for a couple weeks, and just pairing it with different foods to mix it up.

I'm also a grilled cheese fan. I like to mix up breads, cheeses and add ins, and often have it with soup. I recently attended a cheese festival and brought home a bunch of delicious cheeses, so grilled cheese has been a common occurrence at my house recently. Lunch today was actually jalapeno munster on flax and oat bread with tomato coriander soup, and next up is probably going to be basil farmer's cheese.

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