Wednesday, October 1, 2014

Herb Crusted Grilled Cheese

Herb crusted grilled cheese! 

This recipe kind of evolved after my spring time Easter feast when I crusted lamb chops with a delicious herb (thyme, cilantro and parsley) Parmesan and bread crumb crust.  I had a ton leftover (makes a nice meatball filler!) but instead I used it to crust the top of the grilled cheese sammies and it was such a hit!

Your favourite bread - I used rye

Esrom havarti from Denmark from Country Cheese Company
1 tbsp of that herb/cheese mix per sandwich (recipe below)
Butter (I used homemade butter but any will do) 

Cut some nice thick slices of cheese and layer in the bread, cover with another piece and set in the panini press. I use my george forman and put the sandwich between a sheet of parchment. 
A couple of minutes before it's done slather both sides of the sandwich with butter and place it back inside the panini between the parchment. Now scoop a generous helping of that herb/parmesan mix on top and spread it out. 
Cover and let it go until it's toasty and brown (as seen in the photo)

For the herb mix:
1/4 cup grated parm (the real deal!)
1 tsp thyme 
1 tbsp parsley leaves
1 tbsp cilantro
1 splash evoo
2 slices of dried bread.

Process it all by blitzing in a blender

Serve with your favourite soup! 

Greek Yogurt

Greek Yogurt or Arabic strained Yogurt known as "Lebneh" 

4 tubs of balkan style yogurt (I buy them on sale for less than $2 each

A big bowl

2 strainers strainer
2 bowls
Paper towel (about 8 sheets connected) 
cling wrap

Begin by adding all the yogurt into the bowl using the spatula to scoop out every last bit. 
Whisk up the yogurt until it looks super creamy

Now place one sieve on top of one of the bowls and line with 2 pieces of paper towel (connected) and then another two sheets on top in the opposite direction like a cross. 

Add about 1/3 of the yogurt mixture into the paper towel lining the sieve - set this aside, it'll be your sweet version. 
Now if you want all of it to be sweet just line both sieves in the same way and cover with cling wrap and you're good to go but if you want a salty version too (for dips and recipes) then hold off.

Add about 2 tsp  salt to the yogurt and whisk in. Now pour into the other sieve lined with paper towel in the same way. 
Place cling wrap on top of both and set in the fridge for a day or so until all the liquid drains out, you may need to check on it and strain the liquid if it gets too full (otherwise it'll just soak the paper towel and yogurt again) 
You can strain it for up to two days or so and then simply remove the yogurt from the paper towel, it will kinda just roll out if you pull the moist paper towel onto it and gather the yogurt in the middle then just roll it into a zip lock container. 

Store in the fridge! 

For your sweet version create a nice dessert

- A couple of fresh figs (or favourite fruit) 

- 1 tbsp Orange blossom or your favourite local honey variety
- 1/4 cup Chopped pistachios
- Big scoop of fresh sweet greek yogurt

Layer the yogurt with all your favourite toppings and a nice drizzle of honey and enjoy!