During the month of January, A Taste of the Mediterranean was all about the ubiquitous French tart. Crispy, buttery, but not always sweet; the challenge was to create your spin, either sweet or savory, on this classic French pastry. The winner for January is Maggie from Dog Hill Kitchen with her Vegan Orange Cream Tarts with Almond Crusts! Congrats Maggie! You could check out her entry and all the other tart entries here.
I have no clue what it is about a couple slices of bread, some good quality cheese and a dab of fat that enables the humble grilled cheese to stand a chance in today’s culinary colosseum, but it does. As much as I consider myself a foodie and lover of all things gourmet, sometimes I don’t want fois gras topped with caviar and doused with fancy white truffle oil – no, thanks. Give me a couple grilled cheeses, a big bowl of soup and a Law & Order marathon (SVU or CI, of course) and I’m a happy camper. The star of this post is the ubiquitous grilled cheese and all the ooey, gooey, mouth-burning goodness that it brings to this world.
It’s getting close to graduation and I can’t get myself to start packing all my food stuff for the big move this Sunday. Each time I told myself to focus and pack, my ADD kicked into high gear and the cardboard boxes and bubble wrap took a back seat to my distractions. Yesterday I decided to procrastinate with good taste and make wine-braised mushrooms with a goat cheese and mascarpone topping. What, what? I still have 4 more days until the parental unit gets here and starts complaining about how unproductive I’ve been this past week.