A Rye bread and Colby Jack cheese sandwich melted in a cast iron pan.
I just have to say that this was my first grilled cheese sandwich in over 30 years!
No joke!
Shortly after joining the Army in 1986, I discovered I had somehow “become” lactose intolerant. What a shocker! Since then I have struggled with dairy being put into most foods and dishes.
I tried lactose pills, lactaid pills, lactose free dairy products, and enzyme pills. Nothing seemed to help. Not even dairy free cheeses which are plants processed to look like cheese. (They don’t taste the same!)
Well, our downtown residence happens to be on Washington Square, and in our neighborhood is an expert on cheeses, Nancy, especially Parmigiano-Reggiano from Italy. She pointed out, cheeses that undergo a natural aging process — like cheddar — contain little to no lactose.
Other aged cheeses like Colby Jack, Monterey Jack, Pepper Jack, Swiss and Parmesan also contain little or no lactose.
If I wasn’t married to Neal, I have would have to confess that I have fallen in love with Jack… (jack cheeses I mean)!
TIB!
(truth in blogging)
I only helped a little with the roasted tomato soup, Neal actually made it.
It was delicious and paired perfectly with my gooey grilled cheese sandwiches.
Poaching is a moist heat method of cooking where food is submerged in a bath of flavorful liquid that’s kept just below the boiling point (160 to 180 degrees)
To cook by simmering in a small amount of liquid. “poach the salmon in the white wine”
After checking out a few recipes, I like this one. Tilapia poached in chardonnay served with a delicious basil tomato sauce.
Very simple:
Tilapia, diced shallots, diced tomato, basil, chardonnay, clam sauce (I used 1 tsp oyster sauce with 1 c vegetable stock), salt, pepper, lemon – garnish.
Plate steamed broccoli and herb potatoes with butter. Spoon on the tomato basil sauce, now this simple dinner really hit the spot!