Cooking (not) by the Book - 04/22/10

In the last week or two, I’ve been thinking a lot about the pros and cons of melted cheese. The pros seem obvious: melted cheese makes just about everything taste better. My dad’s solution to failed cooking attempts was always to add bacon; mine is to add cheese. I melt it on just about anything: sandwiches, toast, pitas and rice are all fair game. Furthermore, it doesn’t even matter much what kind of cheese; I can get on board with American, Swiss, cheddar and the occasional Provolone.

I’ve encountered a problem of late, however: it’s gotten to be too much cheese. My stomach (and palate) just can’t take it anymore. I’ve been swearing up and down to my friends that I’m putting a moratorium on melted cheese, but every time I walk into lunch, I succumb to the temptation of a sandwich layered with cheddar.

Consequently, I’ve had to force myself to think up a lunch-time alternative or two; while one might still involve cheese in some way, it does manage to avoid the whole melted cheese problem to some extent. I’m also going to throw in one more recipe that actually kind of revolves around melted cheese, because really I’m a sucker for pain, and this pasta dish is just that good.

Greek-inspired Pita:

Grab a pita. Toss it, plain, into the panini machine, and toast it until it gets crispy on the outside.

Head over to the salad bar and grab a few spinach leaves. Then slice a few cherry tomatoes in half and add them, with the spinach, into your pita.

Add in some feta cheese crumbles … I know, I just couldn’t resist. And what’s a Greek pita without some feta?

Head over to the dressings and add in some olive oil and balsamic vinegar. Be careful- they pour fast. You just want to lightly drizzle the oil and vinegar into the pita.

This next part is really key, because it adds the flavors that take a fairly average panini to a delicious level. Move on over to the spices by the panini machines, and add in some garlic powder, a sprinkle of salt, a shake of pepper, and some basil. If you’re in the mood for something spicy, think about adding in some cayenne pepper to taste.

A quick note: be careful with the garlic powder—it comes out in large quantities, and if you have discussion right after lunch, God help the person sitting next to you.

That’s it! A simple, delicious panini that avoids the greasiness of melted cheese while retaining great taste and texture.

My Mom’s Mac and Cheese (kind of)

My mom makes phenomenal mac and cheese. I mean eat several servings, eat leftovers at midnight, and then eat it again for breakfast. It manages to be cheesy without being goopy or runny, and has a fantastic spice that adds a kick at the end. I tried to replicate this delicious dinner in Proctor, and here’s what I came up with:

Add plain pasta to a ceramic bowl (no plastic for this operation!)

At the salad bar, add shredded cheddar. I like to add a lot (see aforementioned affinity for melted cheese) but it’s really up to you.

Then, add in about a quarter of a cup of 2% milk. Just trust me. Do it.

Head over to the spices, and add in a quick shake of garlic and a pinch of cayenne pepper.

Microwave for around a minute and thirty seconds. You want the cheese to melt and give the milk a chance to pull all the different ingredients together, but keep an eye on it in the microwave to make sure the cheese doesn’t start to burn.

That’s it- simple and delicious. Enjoy!