Cheese, Peas, Prosciutto...Oh My!

              Pasta and cheese just seem to go together like two peas in a pod. However, you don't always want, or need, to get that cheesy pasta fix from a blue box (seriously, is it just me or is that little blue box with only 1.5 servings getting more and more expensive?). Why not make a homemade mac and cheese, or dare I say, mac and 4 cheese? The pasta cheese pea pod is only made a little cozier by tossing in some actual peas and delicious prosciutto.

Here's what you need

4 tbsp unsalted butter
1 1/2 cup milk or cream
1 tbsp sea salt
1 box of Farfalle (bow tie) pasta
2 egg yolks
1/2 cup freshly grated Parmesan cheese
1/4 cup grated Asiago cheese
1/4 cup grated Havarti or Fontina cheese
1/4 cup grated Mozzarella cheese
1 package Prosciutto, diced
1 cup green peas (frozen or fresh, but not canned)
1/2 tsp Black Pepper


* Prep all your ingredients before you start*


1. Fill a large pot with water, add a teaspoon of salt and bring to a boil.

2. Cook pasta for the appropriate length of time for 'al dente' (take a look at the box).






3. Saute the butter in a large frying pan (at least a 12").

4. Add the milk/cream.











5. Once the cream is heated add a few tablespoons to your egg yolks and whisk. This will temper your eggs. If you don't do this then you will scramble your eggs when you add them to the pasta.









6. Drain the pasta when it's finished cooking. and add it to the cream/butter mixture.
















7. Add the tempered egg yolks, all cheeses, and the pepper. Stir well.

8. Add the prosciutto and the peas stirring well after each addition.

















9. Cook and stir for a few minutes until all the pasta is coated in a nice gooey cheese mixture.








            This makes a lot of pasta, about 6-8 servings, so be prepared for leftovers or to feed everyone you know. We do find that it improves as the week goes on though. You could mix and match cheeses, asiago is a little sharp, so I found that the Havarti softens the flavour (and I couldn't find Fontina in the grocery store).

                                                                                                                                    Enjoy!
                                                                                                                                          Mel

Go Get Your Cheese On!

         If you take a walk around Toronto you will notice that a specific comfort food, that you often make when there is nothing else to eat, is becoming the current rage. I'm not sure if other cities are jumping in on this novelty treat, but regardless, this comfort food is being made more extravagant and upscale. Certainly the most posh restaurants in the country will begin selling this simple sandwich for ridiculous prices, and oddly, people will pay for. But for now, the lowly Grilled Cheese sandwich is content being a delicious dish served on side streets in the most trendy and bohemian of neighbourhoods.

The Details
         A few weeks back, Miss McCormack and I visited one of these fine trendy establishments in Kensington Market, and wow, were we amazed. We were first amazed by the sheer number of options. Each flavour combination seemed more adventurous than the last, and we quickly realized that our decision would not be an easy one. Secondly, we were amazed that they do everything fresh. If you want bacon, they cook it right there, on the spot. There are no heat lamps, no frills, just 2 guys grilling some cheese. After much deliberation, we finally decided to try two different sandwiches, then we could swap halves. Best decision ever!

Our Decisions





         The first sandwich we decided upon was the Blackjack. This sandwich was composed of jalapeño Havarti cheese perfectly melted with black olive pesto, spinach, and tomatoes between two pieces of fresh whole wheat bread. The olives gave the sandwich a nice tang and the jalapeño Havarti cheese gave it a nice kick. The sandwich was served with ruffled chips and a gigantic homemade pickle, all for $6.

         The second sandwich we tried was Apple Crisp. This sandwich was the perfect combination of savoury and sweet, and you even have the option for adding bacon (freshly cooked of course). Between two pieces of whole wheat bread we found gooey cheddar cheese, crispy-caramelized apples, red onion, and avocado (we decided to go meatless). Apples and cheese have always been a popular combination, and the guys at Grilled Cheese have certainly jumped on that. Just like all their sandwiches, it was served with ruffled chips and a gigantic pickle, all for $8.





Overall Thoughts
         Despite the long wait for our food (and we arrived before the lunch rush), the sandwiches were delicious and full of flavour. Although the wait for our meal was long, I really can't complain because I know that the cook uses fresh ingredients that are cooked to order. The only real disappointment was the chips that were served with the grilled cheese sandwiches. I feel that the store-bought potato chips really took away from the wholesomeness and experience of the food. The homemade pickle was a really nice touch though. Overall, I would highly recommend visiting this fine and trendy establishment.


Address & Hours
The Grilled Cheese
66 1/2 Nassau Street, Toronto, ON.


Monday - Thursday: 11:00 am - 10:00 pm
Friday - Saturday: 11:00 am - 12:00 pm
        Sunday:     11:00 am - 6:00 pm

If you're a TTC rider, take the Spadina streetcar (bus) and get off at Nassau. Walk west and cross Augusta Ave. You can't miss it. Just look for the long line!

Go get your cheese on!

                                                                                                                                                                                  Enjoy!
                                                                                                                                                                                       Mel

UPDATE: The Grilled Cheese has since shut down. I guess it doesn't matter how delicious your food is, you can still be a twit. For more information you can read this BlogTO post.