Life’s like a movie, write your own ending. Keep believing, keep pretending.
- Jim Henson
I had little to no desire to cook tonight, well let me rephrase that… I had little to no desire to think overly complicated thoughts tonight, and that completely shot trying to make an entree out of Post Cereal. Any time my mind had a chance to wander today, which wasn’t too often, was spent trying to suss out a way to use Shredded Wheat as breading on chicken. Every which way I thought of resulted in chicken shrouded by a layer of tiny wheat splinters. Not appetizing.
Instead of torturing myself with cereal, I spent some time searching the Contest Cook website in search of a category that would yield a more palatable meal. I passed by the Feasting on Art Contest once or twice immediately discounting the entry upon the assumption that this would require elegantly artistic plating, and that was just not in the cards tonight. When I went back and read the description, however, I was sold.
Feasting on Art is a really unique blog that takes paintings of art and turns them in to wonderful recipes. As you might imagine, and I invite you to check out, there are beautiful pictures of wonderful sounding food. For the blog’s second birthday the author invited readers to interpret a painting and submit their recipes.
The painting in question is Floris Gerritsz van Schooten , A Still Life of Cheese.
The only required ingredient was cheese, however you could use the bread and currants seen in the picture if you wished. When I think bread and cheese I think Grilled Cheese. How could you not!?!
For my grilled cheese I made sure to use a garlic Italian “artisan” bread.
In order to get the beautiful, brown crust there was butter, a lot of butter.
I piled the bread high with mozzerella, havarti, and an extra sharp white cheddar to make sure there was an excellent ooze factor.
I have always loved grilled cheese, but I am often entirely too impatient to actually make it, as I crank the heat way up high and end up with burned bread/butter and still firm cheese. Tonight, I took my time and kept the heat right above medium and slow cooked the sandwhiches until the cheese began to drip down the sides and the bread was crunchy perfection.
I have heard that is required by law to have tomato soup with grilled cheese sandwiches, and wanting to remain a law abiding citizen I happily obliged. Can I call it making tomato soup if I combine two different kinds? I didn’t think so…
The grilled cheeses really hit the spot and were perfect for this lazy evening. Mozzarella really shouldn’t be over looked when going for a dramatic, fancified grilled cheese. Every bite results in a dramatic string of cheese falling from your mouth back to the plate, letting everyone around you know that you are eating a GREAT sandwich.
If one wanted to be very literal interpreting the painting, might I recommend a currant jelly with a goat cheese, brie and havarti sandwich. I seriously contemplated the idea, but the ingredients required would have resulted in a $20 sandwich, so yeah…no.
I hope you enjoy, and don’t be afraid to mix any cheeses you have in your fridge to create your own “artisan” grilled cheese sandwich.
Artisan Grilled Cheese Sandwich
8 slices of italian garlic bread (for four sandwiches)
8 oz mozzerella
8 oz havarti
8 oz extra sharp white cheddar
1/6 cup of butter
Cut four 1/2 inch thick slices of bread. Cut cheese into thin slices. Layer cheese in an alternating pattern on the bread.
On medium heat half of the butter in a skillet. Place sandwich hardest cheese side down and cook for 5 minutes.
Place reserved butter on top of uncooked bread before flipping the sandwich. Flip sandwich.
Cook for 4 minutes, or until both sides are golden brown and crunchy and the cheese is melty.