Category Archives: Recipes

Recipes that inspire me.

Quick and Easy Pork Fried Rice in 30 Minutes

I was recently asked to be a part of the North Carolina Pork Council blogging network to create various types of meals utilizing pork. Each month is a different challenge and last months was whipping together a pork entree in 30 minutes.

The NC Pork Council’s mission “is to promote and educate to ensure a socially responsible and profitable North Carolina pork industry” and as a lover of “The Other White Meat,” I was super excited to take on this challenge.

I found the easiest was to go about creating this meal was to look for products at the grocery store that would ensure I could meet the challenge. I used pre made packages of rice (really good actually and may be my new “go to”) and frozen veggies to cut down on the cooking time.

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30 MINUTE PORK FRIED RICE

This recipe was adapted from Southern Living’s recipe website. Original Recipe can be found here.

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INGREDIENTS

1 pound boneless pork chops, cut into strips

1/2 teaspoon pepper

1 tablespoon sesame oil, divided

1 small bag, frozen veggie of choice, thawed

1/2 cup chopped onion

2 garlic cloves, minced

3 green onions, chopped

1 tablespoon butter

2 large eggs, lightly beaten

2 cups cooked long-grain white or jasmine rice, chilled
1/4 cup soy sauce

PREPARATION

Total: 30 Minutes

1. Season pork with pepper. Cook pork in 1 1/2 tsp. hot sesame oil in a large skillet over medium heat 7 to 8 minutes or until done. Remove pork from skillet.

2. Heat remaining 1 1/2 tsp. sesame oil in skillet; sauté  onion and garlic in hot oil 2 to 3 minutes or until onion is tender and garlic fragrant. Stir in green onions, and sauté 1 minute. Remove mixture from skillet. Wipe skillet clean.

3. Melt butter in skillet. Add eggs to skillet, and cook, without stirring, 1 minute or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 30 seconds to 1 minute or until thickened and moist. (Do not overstir.) Add pork, veggies and rice  to skillet; cook over medium heat, stirring often, 2 to 3 minutes or until thoroughly heated. Stir in soy sauce. Serve immediately.

Note: Chilling rice will help keep it from clumping while stir-frying. Use leftover rice, or prepare 1 (8-oz.) pouch ready-to-serve jasmine rice according to package directions, and chill.

And Voila a delicious and healthy meal in 30 minutes!

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Come see Whole Foods Market’s cheesemongers cut open an 85 pound wheel of cheese on 3/7!

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Ever noticed those huge wheels of Parmigiano Reggiano in the Whole Foods Market cheese department? Come see one of these 85-pound wheels get “cracked” in the cheese section on Saturday, March 7, at 3 p.m (Durham event is at 2pm) when the Whole Foods Market cheesemongers will simultaneously crack into more than 85-pound wheels of authentic Parmigiano Reggiano company wide.

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These cheesemongers are true experts, and they love talking cheese, so join them in the annual “Crack Heard around the World.” This event will include tastings and pairings and is free to the public.

Love Parmesan Reggiano? Share your favorite use of it in the comments section for a chance to win a $50 Gift Certificate to Whole Foods Market.

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RECIPES

· Parmigiano-Reggiano Party Mix
· Parmigiano-Reggiano and Prosciutto Toasts with Balsamic Glaze
· Chicken Noodle Soup with Parmigiano-Reggiano Broth
· Kale Caesar Salad with Parmigiano-Reggiano
· Parmigiano-Reggiano Crisps with Chocolate and Sea Salt
· Parmigiano-Reggiano Baked Eggs with Swiss Chard
· Roasted Kale Chips with Parmigiano-Reggiano

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FACTS

· Each year Whole Foods Market‘s cheese experts visit the Emilia Romagna region of Italy and select wheels from just four producers.
· Each wheel of Parmigiano Reggiano carries proof of its authenticity with an impressed rind and brand.
· Each wheel of Parmigiano Reggiano is 85 pounds and requires special knives for cheesemongers to “crack” it open.
· Only cheese made in area specific area in Northern Italy — Reggio Emilia, Parma, Modena and portions of Bologna and Mantua – can bear the Parmigiano Reggiano name.
· Parmigiano Reggiano is the pride of an Italian food tradition dating back nine centuries.
· Every wheel at Whole Foods Market is aged 24 months (this is the best age in terms of flavor and texture; it cannot be called Parmigiano Reggiano until it is aged at least 12 months).
· Its flavor profile is toasted, salty and nutty with subtle crystal-like texture and a little goes a long way.

Don’t forget to comment below about your favorite use of this great cheese for a chance to win a $50 gift certificate to Whole Foods Market. I personally love eating it when mixed with a good gooey cheese  in grilled cheese and scrambled eggs =)

Say Cheese!!

Johanna

Johnsonville “Brat Crock” Recipe

logo The Super Bowl is not just about “The game” in our house. It’s about good friends and good food. My husbands three best friends (and others) arrive Saturday for our pre-game day party of food, drink and good times and then wake up (barely) Sunday morning to play their annual golf tournament, a ritual that has lasted close to 20 years. As the years have progressed, our Super Bowl pre-party has really become the “it” party. In the last few years most of our “boys” head directly home after golf and the hubs and I curl up on the couch to watch the game. This year however, the two of our three boys are staying in with us and I’m stoked (I love to cook for a crowd). We have leftovers from last night: Gaucamole, Bean Salad, Wings, and Bacon Wrapped Stuffed Jalapeño Poppers. To top off the meat factor,  I am incorporating some delicious Johnsonville Brats. fiveEightyNine   Thanks to the kind folks at JohnsonvilleI am making their delicious indoor tailgate recipe for a Brat Crock.” This is easy to make and are the perfect grab and eat delight throughout the game. Few ingredients are needed, nor is it labor intensive. If you are out and about shopping today, consider this fast and fabulous recipe for your indoor tailgate. Johnsoville Brat Crock Hot Tub Johnsonville Brat Crock What You’ll Need: · 1 large slow cooker · 3-4 cans (12 ounces each) beer (depending on the size of your slow cooker) · 2 tablespoons butter · 1 medium yellow or white onion, sliced into rings · Johnsonville Brats What to Do: · Pour in the beer, add butter & onions first, then turn slow cooker on high · Heat a grill pan or heavy skillet to medium high and grill or sear the brats on all sides (Brats are fully cooked when the internal temperature reaches 160F) · Add your Johnsonville Brats to the slow cooker and heat until the brats are cooked Place through, about 2 hours · Reduce heat to low to keep the brats hot throughout the game · When folks are ready for seconds or thirds — or even when stragglers show up late –grab a Johnsonville Brat out of the “Brat Crock” and enjoy! Doesn’t get much easier does it! So grab a brat and enjoy the game. Happy Eating Johanna Disclaimer: I was given coupons to purchase my brats thanks to Johnsonville.

Cookbooks to Drool Over, and a giveaway too!!

This month on My Carolina Today I had the awesome opportunity to chat about some of my favorite cookbooks. Written by local food writers and authors, not to mention friends of mine, these are great holiday gifts for your friends and family.

To watch the  “Great Gifts for the Chef in Your Life” clip, go here

I’d like to thank the authors and UNC Press for sending me copies of their books, it was very kind and I’d like to return the favor.

In return, I am offering a giveaway of each individual cookbook. To enter, just tell me your favorite Southern dish or holiday tradition in the comments section. I’ll be running this promo until  noon on Monday December 15th. I’ll be giving away one copy of each of the cookbooks with a grand prize opportunity to win the entire set of Savor the South series.

Note: only one entry per person. winners will be chosen using the online tool “Random Picker”. The first winner chosen will win the Savor the South series. Each winner there after can chose the book they would like to receive. I am using RandomPicker.com to chose all winners. I think you can actually go to the site and see the official results or track entries. (Project: Cookbooks to Drool Over (id:134218×50013). If the winner is from the Triangle, I will let you know where you can pick it up. If you are not from the immediate area, I will mail it to you. Good Luck =)

All of these cookbooks celebrate the bounty of the south; from the Outer Banks to the Mountains to BBQ across the state. They help bring the spirit of the Southern table to your home with delicious recipes, stories and tidbits of information you may have not known. What can I say, I love them all!

Below is information about each cookbook with links to where they can be purchased.

The Southern Living Community Cookbook: Celebrating food and fellowship in the American South

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 Overview: Southern Living Community Cookbook

Southern food and food stories are bound together. This book will reflect people, regardless of where they come form, who claim Southern food as their own, whether for a lifetime or a mealtime. People feel deep affection for their local community cookbooks, especially those well-worn volumes that serve as a timestamp of a particular place and time. No other type of recipe collection is more generous, gracious, and welcoming. Before we give you a bite, we Southern cooks have to tell you about what we’ve made. Southern food is evocative, so our food and food stories are bound together in our communities. A memorable Southern cookbook holds good food and a good read, the equivalent of a brimming recipe box plus the scribbled notes and whispered secrets that cover the tips, advice, and stories that a generous cook shares with family members, friends, and neighbors. These recipes bring all sorts of cooks, recipes, and stories to a common table to bring readers a cookbook filled with good things to eat that have something to say.

Meet the Author

Sheri Castle is a writer who cooks and a cook who writes. She’s known for her ability to see out the story behind Southern recipes and foodways. She has worked on multiple cookbook projects, as a solo author, collaborator, ghostwriter, and recipe tester. Her solo title, The New Southern Garden Cookbook, was named by the Southern Independent Booksellers Association as the best Southern cookbook of the year. It received a notable mention in the NY Times and was a recommended cookbook in the Washington Post. Sheri resides in Chapel Hill, North Carolina.

For over 40 years, Southern Living magazine has delivered definitive Southern food, decorating, and entertaining ideas to 16 million readers monthly, making it one of the most trusted lifestyle brands in the country. With thousands of Southern Living Test Kitchen-approved recipes in the archive, Southern Living publishes superior cookbooks with recipes guaranteed to yield successful, flavorful results. Information via the Barnes and Noble Website

Savor the South Cookbook Series

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Each little cookbook in (the) Savor the South® cookbook collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, bacon to catfish, one by one each Savor the South® cookbook will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, each book brims with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes–from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You’ll want to collect them all. Information via the UNC Press Website

Farmer & Chef Asheville Cookbook

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Meet the farmers who preserve our Appalachian mountain heritage and the chefs who make our city a” Foodtopia” ® destination, as branded by the Asheville Convention and Visitors Bureau.

With this book, you can take home a slice of Asheville’s award-winning dining and craft-beverage scene, with recipes from local restaurants, bars, farms, and farmers markets. Recreate dishes handed down generation to generation. Discover new ideas for family suppers and parties.

Filled with stunning photographs, informative sidebars and essays, Farmer and Chef Asheville will offer over 200 easy-to-follow recipes from area chefs, farmers and food artisans.

Food Lovers Guide to the Outer Banks

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Outer Banks Cookbook

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The New Blue Ridge Cookbook

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About the Author: Elizabeth Wiegand

Behind every taste, each bite of food, there’s a story.

My mission is to explore the food that’s brought to our Southern tables. . . .to share the passion of the crabbers who scoop up soft shells, “salad bar” ranchers who pasture-raise their beef, bakers who arise at ungodly hours to bake their loaves, and farmers that raise the pumpkins or turkey for my Thanksgiving dinner.  What’s the traditional way of cooking them?  The newest culinary approach?

Come explore the culinary wonders I’ve found from the mountains to the sea, in THE OUTER BANKS COOKBOOK:  Recipes & Traditions from NC’s Barrier Islands, and THE NEW BLUE RIDGE COOKBOOK:  Authentic Recipes from North Carolina’s Mountains to Virginia’s Highlands.

Check out my BLOG, CAROLINA FOODIE for recipes, seasonal goodies, foodie road trips, and more. Information via Carolina Foodie Website

Tupelo Honey Cafe:  Spirited Recipes from Asheville’s New South Kitchen

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Overview

Tupelo Honey Cafe: New Southern Flavors From the Blue Ridge Mountains provides a gastronomic tour of the flavors and tastes of the region considered the Mountain South.  From Appalachian Egg Rolls With Smoked Jalapeno Sauce, Pickled Onions and Pulled Pork to Acorn Squash Stuffed with Bacon Bread Pudding and Maple Sweet Potato Bread Pudding, each recipe tells a story about the traditions, inspiration and history of the southern mountains.  The result is an assembly of 125 imaginative, delicious and approachable recipes to be enjoyed by the home cook, the avid reader and book collector, and the hungry appetite alike.  A foreword by Chef Sean Brock and gorgeous photos of the surrounding area and food complete this collection. Information via the Tupelo Honey Café Website

The Great NC BBQ Map

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With over 400 restaurants, shacks, and eateries, The Great NC BBQ Map is the most comprehensive guide to the original barbecue state. In a printed, road-map format, you can use our guide to hit the road and create your own BBQ tour or find a stop along your route. Our map symbols define each restaurant’s BBQ using an infographic approach. With a glance, you can tell whether each restaurant cooks the whole hog or part of the pig, what cooking method is used, and what style of sauce is served. We also give you a timeline on the history of BBQ in America and information to help you differentiate the BBQ styles of NC, which give perspective to your travels.

Happy Eating

Johanna

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“Cheese Nights” at Whole Foods Market Durham

Free Cheese Nights Event

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Lately I’ve realized I have an obsession for cheese. I can’t stop trying new varieties and nibbling on them for lunch or a late afternoon/evening snack. I’ve found I like the slightly nutty, sweet cheeses along with those that carry a slightly pungent bite.

It always excites me when Whole Foods Market hosts their  “Cheese Nights”. It’s the perfect opportunity to sample a selection of cheeses and learn about the various techniques of making cheeses so special.

I’ve had great success purchasing cheeses from Whole Foods Market in Durham and appreciate the cheesemongers expertise when looking to try something new, and they love talking cheese. Please join them at the upcoming “Cheese Nights” tasting and enjoy an array of delicious cheeses and pairings. This event is free to the public.

I added a great recipe to the bottom of this post for MINI HAM AND CHEESE QUICHES. These are fun and easy and the meat and cheeses can be substituted for whatever suits your fancy.

Got a favorite cheese recipe? Share a link to that recipe for a chance to win a $50 gift certificate to Whole Foods Durham. Contest will run until Dec 1, 2014.

Whole Foods Market is sampling a unique selection of cheeses brought to you from the Alps at our quarterly Cheese Nights event. The free event will be on Tuesday, December 9th from 6-7:30 p.m. Come taste a diverse selection of delicious Alpine-style cheeses and see what makes their traditional techniques so special.

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What are Alpine-style Cheeses?

They involve communal farming and cheesemaking with the peak season happening in winter.

Traditionally made in the Jura Mountains and the Italian Alps
Animals are moved up the pasture starting in May or June and moved down in Mid-September, this is known as Transhumance.

Each region developed its own style and flavor due to herd size, remoteness and local preference.

Cheeses are produced in mountain chalets where the cows graze.
The buttery and nutty Alpine cheeses reflect rich, grassy flavors because of grazing.

Wheels are stored in curing rooms or caves and kept at 50°-55° F for 4 months to a year or more.

Cheesemakers check the cheese by thumping to hear if the cheese is ripening to expectations.

Whole Foods Cheese

Some favorite Alpine-style cheeses include:

Le Maréchal
• A handmade raw milk cheese that is sprinkled with herbs while it matures, giving it a savory, rustic flavor.
• Pairs with: Shiraz, wheat beer, olives, dried figs, crostini, arugula—great in fondue.

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Pavino
• Created just for us by celebrated American cheesemakers in Wisconsin, this cow’s milk cheese has a crave-worthy piquant bite.
• Pairs with: Pinot grigio, pears, walnuts or dried apricots—great in grilled cheese sandwiches and fondue.

Comté Les Trois Comtois
• Aged raw cow’s milk cheese from the Jura region of the French Alps. Buttery, rich, mild and sweet.
• Pairs with: Chardonnay, altbier, dried apricots—great in French onion soup and cheese tarts.

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Emmentaler
• The best version of the original Swiss cheese that we all know and love. Made with raw milk. Sweet and nutty overtones and a sharp finish.
• Pairs with: Riesling, brown ale, green olives, Dijon mustard, baguette—great in ham and cheese sandwiches, scalloped potatoes.

Emmi Roth Käse
Grand Cru Surchoix
• An award-winning washed-rind, raw milk cheese made with single-sourced milk. Nutty with notes of caramel.
• Pairs with: Rioja, pilsner, nuts, dried figs or apricots, cured meats—great in risotto.

Uplands Cheese
Pleasant Ridge Reserve
• Raw-milk, Alpine-style cheese from Wisconsin. One of the most-awarded chesses in American history. Smooth and earthy with mushroom overtones.
• Pairs with: Cabernet sauvignon, barleywine, pineapple, green grapes, brown bread, honeycomb—great in omelets.

What: Tasting of Alpine-style cheeses for your holiday get-togethers

When: December 9th, 2014, 6-7pm

Where: Whole Foods Market Durham

MINI HAM AND CHEESE QUICHES

Ingredients:
Pre-made pie crust
8 eggs
2/3 cup milk
1 cup shredded cheese (Goat Gouda or Cheddar)
1 cup ham, chopped

Method:
Preheat oven to 375°F. Using a pre-made pie crust sheet, cut out 6 circles (about 3 1/2-inch) and place in the cups of a large muffin tin. Chill crust in tin while you prepare filling. In a small bowl beat together 8 eggs, 2/3 cups milk, 1 cup shredded cheese (Goat Gouda or cheddar) and 1 cup chopped ham. Fill prepared muffin tins, season and bake 20—25 minutes until puffed and lightly brown. Let cool slightly and remove from tins.

Nutritional Info:
Per Serving:Serving size: 1 quiche, 310 calories (180 from fat), 19g total fat, 8g saturated fat, 270mg cholesterol, 490mg sodium, 14g carbohydrate (0g dietary fiber, 4g sugar), 18g protein

Happy Eating

Johanna

Celebrating the Grilled Cheese at Whole Foods Market – Durham

The beginning of Fall always gets me excited about comfort foods like soups, roasts and seasonal salads. One thing that always makes me smile though is a good grilled cheese sandwich.

The beauty of the grilled cheese is it’s simplicity. “Grilled cheese can be enjoyed for breakfast, lunch or dinner. They can be devoured on their own or paired with soup; jazzed up or dressed down – it really doesn’t matter, they taste just as good” says Eatocracy.

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Whole Foods Market in Durham is celebrating fall by grilling cheeses! Learn how to grill cheese, taste the season’s best cheese and try different grilled cheese sandwiches at the Whole Foods Market’s quarterly Cheese Night event on TUESDAY, SEPTEMBER 16 from 6-7:30 p.m. TONIGHT!!!!

You can also win a $50 gift certificate to Whole Foods Durham by commenting on this blog post. Details  listed below.

This event is free and open to the public and a great way to introduce kids to new and fun ways of creating their perfect grilled cheese. Let your kids sample a few cheeses and pick out their favorites. This gives them ownership over their sandwich and are more likely to try something new.

“We will taste a unique selection of delicious grilled cheeses and pairings. This event is FREE to the public, so come join us and learn what happens when heat meets cheese!,” says Whole Foods representative.

Whole Foods Cheese

Whole Foods Market Durham, Cheese Monger Ashley Cooper has this to say ; “A good grilled cheese should be melty, gooey, and provide contrasting flavors. On a simple grilled cheese, the best way to accomplish that is by pairing a base cheese to provide substance – such as Seaside Cheddar – with a slightly more flavorful cheese such as Gruyere for additional kick. Always use slices – never shreds – as it results in a more even melt and a better consistency.”

Ashley recommends the following combinations for Grown Up Grilled Cheeses:

“Always start a grilled cheese with your favorite bread – a rustic Ciabiatta alwas provides a nice combination of substance and flavor, and makes for a great presentation. Get creative with your components – I really enjoy pairing Gruyere – a complex rich and creamy cheese – with a simple fig spread and caramelized onions. Or Seaside Cheddar – a sharp, mature British Cheddar – with a local pepper jelly.”

Ashley Cooper is the Associate Team Leader of the Specialty Department at Whole Foods Market Durham. She’s received certification as a Certified Cheese Professional from the American Cheese Society, a title held by only 406 cheesemongers in the United States.

As for “grown-up” grilled cheese,” the possibilities are endless. Here are a few that popped to mind. Creamy havarti with blue cheese and fig jam. Aged extra sharp cheddar with apple. Fontina, Gruyere, Heirloom tomatoes and pesto spread. Gruyere and caramelized onions with a side of beef jus (think French onion soup in grilled cheese form). The list of combinations is endless and there is no right or wrong. That’s the beauty of grilled cheese! YOU OWN IT!!

Now is the best part, join the fun and tell me what creative ways you would make your perfect grilled cheese sandwich. Leave your comments below for a chance to win a $50 gift certificate to Whole Foods Market Durham. Winner will be picked at random and announced Friday at noon. Just in time for your weekend shopping. Deadline to enter is 10am Friday, September 19.

More from the Whole Foods Market Durham Cheese Department can be found here.

The Perfect Grilled Cheese (Courtesy of Whole Foods Durham)

Grilled Cheese and Tomato on Multi-Grain Bread

Grilled Cheese and Tomato on Multi-Grain Bread

Simple. Sublime. A textural masterpiece. From college hotplates to 5-star kitchens, few foods offer such a combination of approachability, ease of preparation and sheer unadulterated yumminess. Delicious in its purest form and accommodating enough to welcome a broad range of party-crashers (Granny Smith apples, anyone?), the GCS is a joy to make and devour. Here are some basic guidelines for perfect grilled cheese sandwiches every time.

Grilled Cheese and Tomato on Multi-Grain Bread

Grilled Cheese and Tomato on Multi-Grain Bread

The Bread

Of course many breads work quite well, but a favorite is nice, long oblongs of rustic country bread. Something with backbone, maybe a little chewy, with a crunchy crust.

The Cheese

Good melting cheeses include: Gruyère, cheddar, Colby, Monterey Jack, gouda or Havarti. Grate your cheese. It melts more evenly and is a great help when you want to blend cheeses—say a nice, melty Gruyère with a bit of tangy blue. Let the grated cheese come up to room temp before cooking.

Add-Ins

Think of things that go great on a cheese board: figs, ham, sweet pear or tart apple slices, balsamic-marinated veggies, chutney, honey—arugula or other spring greens are nice if added inside after the sandwich is done.

Butter

It’s important to spread a generous layer from edge to edge for that uniform golden crunch.

The Pan

Non-stick if you have one—you won’t have to use quite as much butter. A pan with a heavy base is great too, for an even heat.

Heat

Low-medium—you don’t want to blacken the bread, just golden it. Plop the sandwich in when the pan is heated up. No more than two minutes a side. Gentle pressure with a spatula helps move the heat into the center where the cheese is.

Bonus points: Once both sides are done, use a tong to hold sandwich edges to the griddle. This gives the oozed cheese that savory cooked crunch.

Preheated Oven

If cheese hasn’t thoroughly melted (don’t be afraid to open the sandwich up and check), pop the sandwich in the oven, pre-heated to 300, for about five minutes. The bread won’t overcook, but the cheese will melt completely.

For variations on the theme, take a look at all these grilled cheese recipes.

There’s nothing quite like melting, grilling or searing cheese! On your next Whole Foods Market visit, please stop by and chat with one of our cheesemongers. They are experts who love talking cheese and will happily give you a taste of any of our cheeses!

And don’t forget to come taste and sample at our next Cheese Nights. This one focuses on Grilling Cheeses. Tuesday, September 16th, 6:00 pm—7:30 pm. It’s free!

Happy Eating,

Johanna

Yes, We Can! All Day Canning Jubilee at Whisk, May 17th

Contests, Free Demos, Class with Pickles and Preserves author, Andrea Weigl, and more…

Whisk is hosting a daylong canning jubilee on Saturday, May 17th in the Cary kitchen store, located in Waverly Place shopping center. The event is a celebration of how and why we continue to can our food in the 21st century!

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Interest in home canning is resurging and Whisk is dedicating an entire day to this social, healthy, and tasty pursuit. While technically there is no longer a need to “stock up for winter”, we still persist in canning. Why? Says Whisk employee and local canner, Karen Bosse: “With canning you are able to capture your garden and the goodness of the local farmers’ markets – there’s tremendous flavor, ingredient control, and zero waste.”

The day-long event is headlined by News & Observer food writer and Pickles and Preserves author Andrea Weigl who is teaching an ‘Introduction to Canning’ class. Participants will prepare three recipes from Weigl’s book and learn how to can safely at home. This participation-style class runs from 2pm-4 pm, costs $49, with online registration at www.whiskcarolina.com.

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Sadly this class is sold out  but be sure to pick up a copy of Andrea’s book. I just made her Habanero Pepper Jelly this weekend and it was a huge hit at Mother’s Day brunch. I served it along side grilled chicken but it also pairs very well with pork, fish and grilled vegetables. All the recipes in the book are worth a try.

Habanero Jelly use

There will also be a local Canning Contest that day, with free entry and terrific prizes from Whisk. The two contest categories are Jellies, Jams and Preserves, and Pickled Vegetables. Submissions must have been canned within the past 12 months and must be made using North Carolina produce. Whisk customers will be able to taste and vote for their favorites, and canning contest winners will be announced on Facebook.

Andrea's Pickles

Photo courtesy of Andrea Weigl

Free tastings and canning demonstrations will be offered throughout the day. In addition, all canning supplies will be 20 percent off on May 17th. Visit the store Monday through Saturday, 10am-6pm; and on Sunday, 12pm-5pm. For more information about Whisk and to see a complete listing of its cooking classes, visit www.whiskcarolina.com.

Other upcoming classes with Andrea include :

• 11 a.m.-2 p.m. June 7, Durham Spirits Co., 311 E. Trinity Ave., Durham. hands-on cooking class, $59. Details.

• 6 p.m. June 25, Southern Season, 201 S. Estes St., Chapel Hill. demonstration cooking class, $40, Details.

• 10 a.m. June 28, Sur la Table, The Streets at Southpoint, Durham, hands-on class, $69. Details.

Happy Canning

Johanna