The Make Our Melt Finalists!

How has your grilled cheese month been? As the gooey goodness keeps coming, the thought of this blessed month ending brings tears to my eyes. With one more week to go, it’s time to

The Guido

announce the three finalists in the “Make Our Melt” contest! We had some great entries, and choosing was not easy. Our process was thorough, and the three finalists have been selected!


The Guido
-  Cheddar and Pancetta, sounds pretty good right? Supper melty cheddar with an intense porky-ness. But it gets 
better… Slathered with tomato pesto and basil aioli, this guy brings grilled cheese to a new level. Thanks, Allyson Taylor!

Give Me A Beet

Give me a Beet- All that I can say is WOW. I had my doubts, but this sandwich really brings it. Mozzarella and Capri (a very fresh goat cheese) topped with Arugula and beets. I can’t think of a better way to welcome spring. Great job, Kristen Suzon Butler!

The Hammy Grammy- Cheddar and apples are a classic, but thrown in a grilled cheese, it’s a whole new level of goodness. It sounds simple, but the grassy, earthy flavors of Bandaged cheddar really come alive when melted. Good luck, Keith Roberts

The Hammy Grammy

Now that we have our finalist we need your help picking a winner. Through Saturday, all three sandwiches will be featured as specials on our melts menu for $6.99. On Sunday from 3PM-4PM we will be sampling all three melts in store, and collecting votes. You can also vote on facebook here. On Monday we will announce the winner, who will win a $50 gift card, and a spot on the menu. Good luck finalists!

We Love It: Goat Cheese 10 Ways

 

Goat cheese is known for its bright, fresh, and lemony flavors. During the winter I stick to stronger washed rind and Alpine style cheese, but as spring approaches I start to crave the more delicate flavors. While some goats milk cheeses might be more minerally, and others more pungent, they all pair perfectly with spring. Here are 10 of our favorite things that you can do with goat cheese:

  1. Sweeten it up: Spread VBC Chevre on baguette and top with some honey for a sweet treat.
  2. Crumble on top: Sprinkle Westfield Capri over roasted beets & top with a little coarse salt.
  3. In a quiche: Add a lightly aged goat cheese like Crottin to your next quiche for a touch of earthiness.
  4. In an omelet: Try shredded Garrotxa, spinach and some salty Jamon Serrano.
  5. Paired with bubbly: Sparkling wine goes great with a French goat cheese like Selles-Sur-Cher or Valencay.
  6. On a pizza: Top with herbed fresh goat cheese, your choice of veggies and sundried tomatoes
  7. With greens: Add flavor to an earthy Kale salad with salty Capra Sarda and some sweet dried cherries.
  8. In sauces: Make your favorite pasta primavera recipe and add fresh goat cheese like Petit Billy to the sauce for a creamy texture.
  9. Top off your soup: tangy Chevre Noir is perfect for finishing spring soups
  10. Au naturel: There’s a goat cheese for everyone, whether you love fresh flavors, feta, gouda, something peppery, blues, stinky cheese or something unusual. Try them all!

 

How to Throw A Raclette Party

Raclette comes from the French word “Racler” which means to scrape. It is a cheese traditionally eaten in Switzerland. The Swiss cow herders used to take the cheese with them when they were moving cows to or from the pastures up in the mountains. In the evenings around the campfire, they would place the cheese next to the fire and, when it had reached the perfect softness, scrape it on top of some bread. Today we use fancy machines to do the melting, but the results are just as tasty. The cheese has a mellow, slightly funky flavor that makes it the perfect accompaniment to almost anything, and the texture is ideal for melting.

 

Throwing a Raclette Party is easy. The key is to have a nice variety of meats, veggies and bread for topping with the gooey cheese. There are 2 kinds of raclette machines: one holds a quarter wheel of the cheese and heats it under a lamp, the other heats individual portions of cheese on little pans. If you don’t have a raclette machine you can use a nonstick pan to melt slabs of the cheese, it’s just a little messier.

Here are some of our favorite things to serve with raclette:

Artisanal Breads

Vegetables: Small Potatoes, Roasted Brussels Sprouts, Roasted Butternut Squash, Cipolline Onions, Cauliflower

Meats: Prosciutto, Speck, Jambon Royale, Finocchiona Salami, Chorizo, Roasted Pork

Fruits that go with cheese: Sliced pears, sliced apples

Fruits to refresh the palate: Grapes, Berries, Dried fruits

Acidic and briny bites to refresh the palate: Cornichons, Olives

Murray’s Better than Basic Mac & Cheese

 

Béchamel

  • 1/2 cup unsalted butter
  • 1/2 cup flour
  • 4 cups whole milk
  1. In a large pot over medium heat, melt the butter. Once melted, whisk in flour. Cook for 3-4 minutes, until mixture gets slightly darker in color. Add milk to the butter and flour mixture and stir constantly until it comes to a boil. Once the Béchamel boils, it will start to thicken. Once thick whisk in the cheeses, stirring until melted.
  2. Stir in the cooked pasta until well combined.
  3. Pour into a large baking dish, Dutch oven or cast iron pan and Bake at 375 degree oven for 25 – 30 minutes until lightly browned on top.

Serves: 6-8 people.

Murray’s French Onion Soup Mac & Cheese

Brilliant: combine two classic winter warmers into one delicious dish. Creamy, pungent Scharfe Maxx is the star here. It melts like a dream and its big, oniony flavor makes this mac over the top savory.

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INGREDIENTS

Béchamel

  • 1/2 cup unsalted butter
  • 1/2 cup flour
  • 4 cups whole milk
  1. In a large sauté pan set over medium-low heat, add the onions and olive oil and cook until caramelized, about 40 minutes. Be attentive, don’t overstir. When nicely browned and very soft, place in a bowl and set aside.
  2. In the same pan set over medium high heat, cook pancetta until crispy, about 8-10 minutes. Remove and reserve pancetta.
  3. In a large pot over medium heat, melt the butter. Once melted, whisk in flour. Cook for 3-4 minutes, until mixture gets slightly darker in color. Add milk to the butter and flour mixture and stir constantly until it comes to a boil. Once the Béchamel boils, it will start to thicken. Once thick whisk in the cheeses, stirring until melted.
  4. Stir in the cooked pasta, the onions and the pancetta until well combined.
  5. Pour into a large baking dish, Dutch oven or cast iron pan and Bake at 375 degree oven for 45 minutes until lightly browned on top.