Category: Favorite Recipes
History Of The Monte Cristo Sandwich And Its Recipe
When thinking of the name “Monte Cristo”, what comes to mind? The Count of Monte Cristo? The Monte Cristo? The quest for the Holy Grail… wait a second, that’s Monte Python! On the tastier side of things, the most tantalizing of these is the Monte Cristo Sandwich. The Monte Cristo is a delicious sandwich served in delis and restaurants across the world. Known for its savory layers of Swiss cheese and ham, turkey or chicken. This deli delight is far and away a cheese lover’s dream sandwich.
What exactly is the Monte Cristo sandwich?
While the Monte Cristo sandwich tends to vary from restaurant to restaurant or from deli to deli, the general blueprint consists of two slices of white bread containing ham, turkey, or chicken, and slices of Swiss Cheese which are dipped in beaten egg and fried in butter. A classic Monte Cristo sandwich should come with a side of jelly in which you have the option to dip your sandwich for the best Monte Cristo Sandwich experience.
What is the origin of the Monte Cristo Sandwich?
1910s… Most culinary experts believed that the Monte Cristo Sandwich is a variation of a French dish called Croque Monsieur, a grilled cheese sandwich consisting of Gruyere cheese and lean ham layered between two slices of crust-less bread, fried in clarified butter and made in a special grilling iron with two metal plates. Croque Monsieur was served for the first time in a Parisian cafe.
1930s to 1960s… American cookbooks published in this time period showcased this sandwich under a myriad of names including… French Sandwich, Toasted Ham Sandwich and French Toasted Cheese Sandwich, all sounding delicious, but lacking a truly unique sandwich identity.
1950s… This sandwich was first served under the name “The Monte Cristo” in southern California in the 1950s
1966… Disneyland made its contributions to the ever-surging Monte Cristo Sandwich. It appeared on their menu at the Blue Bayou and Tahitian Terrace restaurants in New Orleans’s Square in Disneyland.
Ever since, the Monte Cristo Sandwich has made leaps and bounds in culinary notoriety becoming one of the most delicious sandwiches of our time and finding its place on menus of restaurants, delis, and other sandwich shops, nationally and internationally.
How to make the Monte Cristo…
Ingredients
- 12 slices firm-textured white bread
- Mayonnaise
- 12 slices Swiss cheese, each about 1/8″ thick
- 6 slices cooked ham, each 1/8 to 1/4″ thick
- 6 slices cooked turkey, each 1/8 to 1/4″ thick
- 3 eggs
- 1/4 cup half-and-half, light cream or milk
- Dash of salt
- 3 to 5 tablespoons butter or margarine
- Powdered sugar
- Parsley sprigs
- Red currant jelly
Directions
Thinly spread one side of each bread slice with mayonnaise. Then assemble 6 sandwiches, using 2 slices of cheese, one slice of ham, and one slice of turkey for each sandwich. Trim bread crusts and filling with sharp knife, making edges of sandwiches even; cut each sandwich in half diagonally.
In a shallow dish, beat eggs, half-and-half, and salt until blended. Places sandwiches in mixture and turn to coat; then let stand, turning occasionally, until all liquid is absorbed. Melt about 3 tablespoons of the butter in a wide frying pan over a medium heat. Add as many sandwiches as will fit without crowding; cook, turning once, until lightly browned on both sides. Remove from pan. Repeat with remaining sandwiches, adding more butter to pan as needed.
Place the sandwiches on an ungreased baking sheet and bake in a 400° oven until cheese is melted (3 to 5 minutes). Dust with powdered sugar and garnish with parsley sprigs. Serve hot, accompanied with jelly. Makes 6 sandwiches.
Amish Country Swiss Cheese Fondue
Swiss Cheese Fondue
There are countless recipes for fondue, but most contain some form of the original “Swiss” cheese. Many contain Emmentaler or Gruyere, but in today’s economic climate it is not always necessary to break the bank with expensive imports to impress your guests. The taste is what will impress them, and the best tasting fondue we’ve tried is made with Ohio’s Amish Country Swiss Cheese.
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1 ½ Pounds of Grated Swiss Cheese
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1 peeled fresh garlic clove
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½ Pint of white wine
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1 Ounce of kirsch
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1 teaspoon of cornstarch
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pepper, nutmeg, or paprika to taste
Serves 5 guests.
Restaurant Review: Thatsa Wrapp
Thatsa WrappDesserts
For those of you fortunate enough to live in our area, this will be our first attempt at a restaurant review. I have been doing some work up in Canton lately and one of the greatest benefits is having a wide array of restaurants available to have lunch. Having spent 18 years in big cities, one of the things I really miss is the abundance of small boutique reasonably-priced restaurants that are much less common in rural Ohio. So when I first began working in Canton, I set out to find one of those restaurants, and struck gold.
Thatsa Wrapp is located at 600 6th St. NW near McKinley Ave. in downtown Canton. The décor is contemporary eclectic, and changes slightly to match the season. They have bar seating and eight tables, with two more on the sidewalk weather-permitting, a nice touch for a small city like Canton. The staff is very friendly and outgoing, and they tend to remember what the regulars like. They are also well trained and know the menu well, so they are very handy when it comes to recommendations. They seem to have very little turnover, as I have mostly seen the same crew since I started going there, save for a few additions as their business has increased.
One of the first things that attracted me to Thatsa Wrapp was their more healthy variety of food. I was looking for a good lunch without an overabundance of calories. Of course, as their name implies, they specialize in wraps. I have not had a bad one yet, but my personal favorite is “The Bruiser”, a blackened steak wrap with crumbled bleu cheese, lettuce, tomato, and ranch dressing. Many of the wraps are made with chicken and vegetarian varieties are available. The sides that come with wraps include fresh vegetables if you want to save calories, a mildly spicy house potato salad, excellent homemade potato chips with a ranch dip if you are not counting calories, and the crème de la crème of all of their sides, smoked gouda macaroni and cheese. This was what made me decide that they were worthy of my first restaurant review, their expert use of cheese in most of their dishes. So I thought they would be a welcome addition to The Cheddarpress. They also have salads available for those who prefer a lighter lunch, but they are a pretty good size. I prefer the Asian Chicken Salad. My favorite dessert is the pumpkin cheesecake, which has a taste and presentation similar to that of a high-dollar fine dining restaurant.
Thatsa Wrapp is overall and excellent dining experience. They are also open for breakfast and offer an enticing breakfast menu, but unfortunately I don’t get to Canton early enough to try it. They have a large beer selection which is very reasonably priced. I have eaten lunch there on a regular basis, and have usually spent under $10 before tip. Of course adding beer or dessert will increase the average. After eating there regularly for a short period of time and having brought some colleagues in with me on occasion, the owner had the good graces to comp one of my lunches. This tells me that they also take good care of their customers. I would highly recommend Thatsa Wrapp, so the next time you are in downtown Canton, stop in for lunch! You can find them on Facebook at http://www.facebook.com/thatsawrapp
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- Thatsa Wrapp
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- Wrap & Homemade Chips
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- Desserts
Enjoy Cooking with Baby Swiss cheese
Baby Swiss Cheese
There is nothing more satisfying than biting into a slice of semi-soft, young, fresh baby Swiss cheese made from whole milk. The characteristic small holes make this cheese all the more exciting and unique.
Baby Swiss cheese is a part of the Swiss cheese family that is known all over the world as the holey cheese. You can find this cheese at retail stores and delis, mostly in Ohio. To make it convenient for you to use it in sandwiches and other recipes, this cheese is sometimes sold pre-sliced. If you want it for larger cooking projects, you can buy baby Swiss cheese in wheels.
Swiss cheese is made from cow’s milk. Lactic acid in the cheese is broken down using bacteria to generate carbon dioxide which in turn results in the formation of bubbles during the process of aging. To obtain larger holes and complex flavors, the cheese is allowed to age for a longer time.
Many steps are altered during the cheese making process to make baby Swiss cheese. To obtain that exquisite, buttery rich flavor, whole milk is used to make the cheese. In order to slow down the bacterial digestion process, water is used to cut the milk. As compared to traditional Swiss cheese, baby Swiss cheese is aged for a shorter period of time to create the more mild flavor.
Bite into a bit of baby Swiss cheese and what will strike you first is its creamy, nutty and buttery flavor. This cheese is ideal to be used in a wide range of dishes and also melts quickly in the mouth. It is easier to work with this cheese as it comes with small holes and is easy to slice. The small holes make cooking with baby cheese enjoyable.
If you are planning to use this cheese for cooking purposes, it is essential choosing evenly colored ones with holes that are equally sized. The cheese should have a distinct buttery aroma and should resemble a pale straw. Before you buy the cheese, it is better to taste if the shop allows it as this is the only way to determine its quality. Otherwise, you must carefully observe for signs of cracking, mold and dampness. All these are indications that the flavor has been compromised.
Baby Swiss cheese can be layered with turkey, lettuce, ham, sliced onions and tomatoes on dark rye, light rye or wheat bread. Using this cheese you can make mouth-watering sauce for your steamed vegetables. Try the delicious French bread filled and baked until bubbly with chopped scallions and shredded baby Swiss. You can also enhance frittatas, omelets and quiches with this amazingly delicious cheese.
What’s your favorite use for Baby Swiss cheese?
Delectable Recipes Using Smoked Gouda
Smoked Gouda
Smoked Gouda is special among all cheese produced in Holland. Though it is produced just like all other types of cheese in computerized dairy plants, this cheese is still smoked over smoldering hickory chip embers in brick ovens. For many, the best part of the cheese is the smoky, brown rind.
Gouda is produced from cow, goat, and sheep’s milk. Milk is obtained from cows that are purely grass fed, to make un-smoked or smoked Gouda. As the taste of Gouda cheese is mild, it is flavored with mustard, herbs, chipotles, nuts and spices like cumin and black pepper.
Smoked Gouda, with its unique taste, is ideal for many mouthwatering recipes.
Smoked Gouda and caramelized onion Quesadillas
These delicious Quesadillas are sure to impress your guests. You can pre-assemble Gouda, prosciutto and caramelized onions and bake the dish when you are ready to serve. To make this appetizing dish, you need the following:
- 1 thinly sliced onion
- 2 tbsp butter
- ¼ tsp white vinegar
- 1 tbsp golden brown sugar
- 1-1/2 cups grated smoked Gouda cheese
- 2 tbsp melted butter
- 2 ounces of chopped prosciutto
- 4 flour tortillas measuring 10 inches in diameter
Preparation method –
Take a heavy medium skillet and melt two tablespoons of butter in it over medium heat. Add onion, vinegar and brown sugar and sauté for a while. When the onion turns golden brown, remove and cool to room temperature.
Set the oven to 350ºF and preheat it. Divide the tortillas equally and sprinkle cheese on one half. On top of the cheese, sprinkle sautéed onions and prosciutto and season with pepper. Over this cheese mixture, fold the other half of the tortilla. Brush the tortillas and a large skillet with melted butter and place over medium heat. Tortillas must be cooked carefully until you find the brown dots appearing on them. When they are done, transfer to a baking sheet and bake till the cheese melts and the tortillas are golden. When they are done, transfer the quesadillas to a working surface and cut them into six triangles before arranging and serving from a platter.
Other exciting recipes you can enjoy using smoked Gouda include smoked Gouda and Arugula pasta salad, grilled pumpernickel and Gouda sandwich, creamy spinach with smoked Gouda au gratin, pork chops stuffed with smoked bacon and smoked Gouda, spinach and mushroom frittata with smoked Gouda and smoked Gouda mashed potatoes.
Prepare any of these recipes using smoked Gouda for your family and you will find them asking for more.
What recipes do you think Smoked Gouda would add flavor to?
Do Processed Cheeses Get a Bad Rap?
Pepperoni Cheese
Most cheese connoisseurs cringe at the thought of processed cheeses. Think of Kraft singles, Laughing Cow, or Velveeta. Most of us loved such cheeses when we were kids, we always made sure Mom grabbed some at the grocery store. So why do they offend our adult palates? Labels that contain the name “cheese food” don’t make them sound any more appetizing either.
Processed cheeses are made with some natural cheeses, but usually contain other unfermented dairy products as well as chemical emulsifiers like sodium phosphate and citrate to circumvent the aging process necessary to produce most natural cheeses. Normally processed cheeses are medium firm, have a very mild flavor, and a consistently smooth texture.
Processed cheeses are often criticized for having a small range of flavors and textures and for potential health effects associated with the use of trans-fats, chemical preservatives, and artificial colorings. But like anything else, the health risks are negligible when these items are consumed in moderation, and these types of cheeses also offer many advantages.
Being cheese enthusiasts ourselves, we originally began stocking certain processed cheeses in order to satisfy our customers who requested them. But there has been a recent surge in the acceptance of many of these processed cheeses amongst the culinary community. The consistency of processed cheeses enables them to melt much more smoothly than natural cheeses, which tend to separate and pool after prolonged heating. They also have a much longer shelf life and the shortened production process lowers their cost significantly. This makes them ideal for use in cooking.
Some dishes call for only the finest natural cheeses, but many do not. It would be unusual for a chef to use a top shelf wine or liqueur to cook with. The same goes for cheese in many cases. This came to our attention when Jim Kennedy, a customer and friend of ours who also happens to be a retired chef ordered some horseradish cheese from us. He specialized in classic French cuisine and had been an apprentice to the first American-born Master Chef, Richard Schneider. So his opinion carried a lot of credibility with us. He shared his ideas for incorporating the horseradish cheese into high-end cuisine with us: “We melted it into mashed potatoes and it was superb. We melted it into Alfredo sauce and it was wonderful. We baked it into a quiche and it was sensational. We baked it with macaroni and it was incredible. In the future we intend to combine it with the smoked bacon cheese in all the above.” he said “We were afraid it would be tame for mainstream palates, but we were pleasantly surprised.”
That brought us to the most important benefit of processed cheeses: they come in a very diverse array of flavors. Besides horseradish, processed cheeses come in flavors like bacon, pepperoni, garden onion, Bermuda onion, hot pepper, super hot pepper, caraway, and even Southwestern Salsa. We also offer smoked varieties of many of these. Of course American cheese is the archetype of processed cheeses, but we also offer Sharp (aged) American, which is probably our best-selling processed cheese because few other cheese stores offer it. All of these flavors make excellent additions to simple or complex recipes. We were very impressed with the zing the Bermuda onion cheese added to our burgers!
So while most cheese aficionados will wrinkle there noses at the mere mention of processed cheeses, we have now found some very sophisticated uses for them. Of course, if the cheese is offered by itself or used as a finishing element for a fine dining recipe, natural cheeses are best. But processed cheeses can be excellent ingredients in complex recipes and add zesty variations to simple ones.
Amish Country Swiss Cheese Pie
Here is a wonderful recipe with Amish Country Swiss Cheese as the principle element While there are many cheeses on the market that fall under the broad title of “Swiss Cheese”, including almost anything with holes at your local grocery store, we have found that the proper cheese will make or break the recipe. The mass-produced cheeses found at most grocery stores typically use chemicals to speed the aging process. But those chemicals of leave a metallic aftertaste to the cheese, which can negatively alter the taste of the pie. For anyone desiring a bolder flavor, trying substituting the Swiss cheese with Emmentaler or adding some sharp swiss into the mixture.
Ingredients
For the Crust:
- 1 ½ cups sifted cake flour
- 1 ½ teaspoon salt
With fingertips, work it until crumbly:
- 1/4 lb. butter or margarine (½ cup)
Slowly add, stirring with fork:
- 1/4 cup cold water
For the filling:
Fry until crisp:
- 12 slices of smoked bacon
- 1/4 lb. of grated Swiss cheese
Into bowl break:
- 4 eggs
then add:
- 2 cups of cream
- 3/4 teaspoon of salt
- Pinch of nutmeg
- Heavy pinch of sugar
- Pepper to taste
Preparation
Crust:
Shape the mixture into a ball and roll it in wax paper; chill it in the refrigerator, about 1/2 hour or until it’s easy to roll. Preheat the oven to 425°F. On a floured board, roll the dough into a large circle about 14 inches in diameter and fit it into 11” pie plate. Make a fluted edge as shown. Aerate the crust well with a fork. Place it in the refrigerator for about 30 minutes.
Filling:
Beat the mixture thoroughly with an egg beater. Take the piecrust from the refrigerator and rub the inside with 1 tablespoon of butter. Sprinkle the bacon bits, and then the grated cheese evenly in the bottom of the piecrust. Pour the cream mixture evenly over all.
Bake for 15 min., then reduce the oven temperature to 300°F, bake for 40 minutes longer or until a knife inserted into the center comes out clean.
Serve hot, cut into pie wedges.
Rösti Potatoes
Rösti (Rq-sty) Potatoes, sometimes spelled Roschti Potatoes according to Swiss German, was originally a breakfast dish enjoyed by farmers in the Swiss Canton of Bern. Many Swiss people consider Rösti to be a national dish. This particular variation includes fresh smoked ham, which was an advent of the Swiss and German settlers in Northeastern Ohio’s Amish Country. The smoked mozzarella was added to make the dish more flavorful, as it is now often enjoyed as a lunch or dinner dish rather than just breakfast. This is another one of those recipes where the quality of the ingredients will determine the quality of the dish. While various types of potatoes are acceptable, make sure to use quality fresh ham and smoked mozzarella. Budget ham and cheese from your local grocery store will not add much zing.
Ingredients
- 6-8 Large Potatoes
- 1 Large Onion
- 1 tablespoon of salt
- 3 Tablespoons of Butter (we recommend Fresh Amish Butter)
- 2 Tablespoons of Olive Oil
- 1¼ cups of Grated Smoked Mozzarella cheese
- ½ Pound of fresh smoked ham, very thinly sliced
Preparation
- Peel potatoes and onion. Finely chop onion and finely shred potatoes. Combine onions, potatoes, and salt.
- Heat 2 skillets. Divide the butter and olive oil evenly between them. Heat until the butter is slightly brown. Then divide the potato-onion mixture evenly between them. Cook both for 8 minutes, stirring once or twice.
- Add Smoked Mozzarella to both skillets. Firmly press potatoes into pancake shapes.
- Press the two pancakes together with smoked ham in between.
- Cover and cook for 5 minutes until the bottom becomes crispy. Then flip and cook for an additional 5 minutes.
Serve immediately.
Ultimate Macaroni and Cheese Recipe
When most of us think of Macaroni and Cheese, we can not get past the image of the plastic bag of miniature elbow noodles and orange powder that we prepare for our kids. Thankfully, a generation of fans of that boxed concoction have now grown up and invented many delectable variations that are more compatible with the mature palate. Creativity knows few bounds, and the variations are countless. But after experimenting with numerous combinations, we found this to be the creamiest, most flavorful Mac and Cheese recipe yet. Save the elbow noodles and orange powder for the kids. 
Ingredients
- 16 Ounces of penne or seashell pasta
- 2 ½ Tablespoons of Butter (we recommend Fresh Amish Butter)
- 2 Tablespoons of all-purpose flour
- 2 cups of milk
- 4 Ounces of Grated Smoked Gouda cheese
- 4 Ounces of Grated Medium-Sharp Orange Cheddar cheese
- ½ teaspoon of salt
- ¼ teaspoon of ground white pepper
- Dash of garlic powder
- 1 cup of breadcrumbs
Preparation
- Preheat oven to 375 degrees (190 degrees C). Lightly grease a 10-inch casserole dish.
- Bring a large pan of lightly salted water to a boil, add pasta and cook for about 8-10 minutes until tender; drain.
- Melt the butter in a small saucepan over medium heat. Stir in the flour and cook until it is consistent. Stir in the milk, salt, pepper, and garlic. Simmer, stirring constantly until sauce is thick and smooth enough to coat the back of a spoon. Remove from heat and stir in both cheeses.
- Combine finished pasta and cheese sauce. Transfer to prepared casserole dish.
- Spread breadcrumbs over top. Bake in preheated oven for 15 minutes or until heated through.
Makes 8 servings.
Creamy Polenta
Creamy Polenta
Here is another of our favorite recipes in which the key element is…of course, the cheese! The proper amount of good Pecorino Romano perfects the recipe. We got it from a famous chef at a restaurant in Sao Paulo, Brazil. It took a while to convert the measurements to American Standard, and we had to replace some of the ingredients that are difficult to find in the U.S. But we think you’ll agree it was well worth it. One hard to find ingredient we left in the recipe was truffle oil. Truffle oil adds an elegant touch to the recipe, but it is optional. Good extra-virgin olive oil can also be substituted. If you do want to include the truffle oil, it can be found here .
Ingredients
For the polenta:
- 1 ¾ Cups of precooked Italian polenta
- Homemade chicken broth (recipe below)
- 1 Tablespoon of Butter (we recommend Fresh Amish Butter)
- 2 cups of heavy cream
- Grated Pecorino Romano cheese, to taste
- Optional: Truffle oil to finish (Good extra-virgin olive oil can also be used)
For the chicken broth:
- ½ Gallon of water
- 10 oz. of finely chopped chicken breast
- Chopped Vegetables:
- 1 carrot
- 1 onion
- 1 large potato
- ½ cup of leeks
- ½ cup of chives
- salt and pepper to taste
Preparation
Chicken Broth:
Simmer all of the ingredients over medium heat until the liquid volume is reduced by approximately half. Cover and refrigerate for 12 hours (overnight if possible) skim the visible fat off of the top before using. Makes approximately 1 quart.
Polenta:
Heat the prepared broth and slowly stir in the polenta. Continue to stir until slightly thick. Add the butter and the heavy cream. Pour into a medium baking pan and sprinkle the grated Pecorino Romano on top. Heat in oven just long enough to melt the cheese. Finally, lightly sprinkle with truffle oil.
