I love foods that evolve with the cook, that are simple enough to be embraced early but improved upon indefinitely. Consider the grilled cheese sandwich.
Grilled cheese is one of the first things I remember piloting on the stove. Three Kraft singles cheese-product slices between limp pieces of processed white bread slathered in spreadable margarine. At least one side was guaranteed to have been burnt but the cheese was always gooey and pulled apart for a layer of crushed potato chips, all washed down with a pint of milk.
The grown up version retains these basics, slightly improvised. Let’s start with the bread, no spongy wonder stuff, whole grain at the least, preferably with some nuts and grains you can see. Better still, a fresh boule of rosemary or olive bread with a heavy hand of salt baked across the top, sliced thick but not too thick to keep the cheese from melting.
Posted via web from Firesaw
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