Great Grilled Cheese - Classic & New

The Cook's Shop

You thought you knew how to make a great grilled cheese sandwich, but we're here to tell you some extra tips and techniques that will take your sandwich to the next level.

IN THIS ISSUE, we take the classic grilled cheese sandwich and change it up into something worth rediscovering with exceptional cheese and bread match-ups, grilled to perfection. You'll also find some winter versions of tomato soup, the quintessential partner to great grilled cheese.

In This Issue

Ken's Notes

How to Make a Better Grilled Cheese

RECIPE: Artichoke Dip Grilled Cheese

Good to Great Grilled Cheese

Cheesy Tips

Cheese Things

RECIPE: Creamy, Cheesy, and Smoky Croissant

With Tomato Soup

Grill Some Creativity

Grilling Essentials

RECIPE: Gruyère and Gorgonzola with Hazelnut Butter

Cookbook Review

Quick Links

The Cook's Shop Website

Newsletter Archive

Marietta Visitor's Bureau

3/50 Project

Ken's Notes:

Dagmar and I just got back from our yearly buying trip to America's Mart in Atlanta. Buying trip is probably the wrong description because we tend to gather as much information as possible, come home, analyze and then buy. But a few items/lines were so obviously great they're worth teasing you with:

TABLETOP - This is a new area for us, basically place settings and flatware. Our Bridal Registry has grown to the point where we think there's a demand. We've settled on Le Cruset and Casafina and are still researching flatware. We'll have this category in-store in a month or so.

GOURMET SALTS - Like spices and herbs, flavored salts can be used to enhance the flavor of any dish. With over 50 flavors available to choose from it's tough to find a starting point, but we're close. I tasted some pork that was barbequed on a slab of pink Himalayan salt. The slightly salty flavor that was added from this process greatly enhanced the flavor of what was basically a cheap cut of meat. Expect to see a few large, pink, salt slabs in the store this summer and a variety of packaged flavors even sooner.

LE CREUSET- There's a new blue in their line called Marseille and it's absolutely beautiful. They won't be shipping until around March, but we'll have a good selection of pieces as soon as it's available.

INDUCTION READY COOKWARE- We're big fans of Swiss Diamond brand cookware, with one exception. Because of their aluminum construction, their standard pans are not induction ready. They do have a line that is, but they are priced 50 to 75% higher. Their primary competition, Woll, makes a similar pan that is induction ready, for only a few dollars more. Besides that, the Woll's are heavier and have a thicker coating of a similar diamond based non-stick finish. The basic story is that a couple of the principles in Swiss Diamond jumped ship and started to produce a similar (they say better) line of cookware with Woll. Our own experience with one of their frying pans (used in our classroom kitchen) has been very positive so far. We'll bring a few in and see what you think.

MUSHROOM KITS- This one is really fun. Two years ago a couple of frat brothers read that you can grow mushrooms in old coffee grounds. They experimented, got it to work and started a business. Within a year they had their kits in Whole Foods. Last year they recycled over one million lbs. of coffee from Peet's Coffee. Their packaging is recycled too. Spritz the package twice a day and in 10 days you'll have up to 1-1/2 lbs. of white oyster mushrooms! We should have these in a couple of weeks.

SPRING LINENS and APRONS are on order, along with bar-b-que tools and accessories. Hang in there, summer's around the corner!

Hope to see you soon -- Thanks for your support!

SIMPLY CAKES
Wednesday, January 25, 2012 - 6:30 pm, $35.
Gayle Shank - In-house Chef
Chocolate Layer Cake, Peanut Butter Cake with Caramel Icing, Spice Cake with Browned Butter Frosting. Class limited to 16.

MEXICAN CUISINE - SOLD OUT!
Saturday, January 28, 2012 - 2:00 pm, $40.
Heidi Riley - Chef
A three or four course dinner, to be determined.
Class limited to 16.

HOMEMADE RAVIOLI - SOLD OUT!
Wednesday, February 1, 2012 - 6:30 pm, $45. John Rossi - Culinary Artist
John will teach the art of pasta dough making and ravioli stuffing along with the creation of two different fillings. Class is limited to 16.

MARDI GRAS MEALS

Tuesday, February 7, 2012 - 6:30 pm, $45. Gayle Shank - In-house Chef
Two favorites! Seafood Gumbo and Jambalaya with Andouille Sausage and Ham. Gayle will also make Cuisinart Baguettes. Class is limited to 16.

CAKE DECORATING 102

Thursday, February 16, 2012 - 6:30 pm, $35. David McIntyre - Little Stir Bakery, Vienna
This hands-on class will feature flowers and borders. No crumb coating or frosting.
Class limited to 14.

THAI CUISINE - ONE SEAT LEFT!

Saturday, February 25, 2012 - 2:00 pm, $45. Matt Rapposelli - Executive Chef, OU
Menu to be determined. Class is limited to 16.

SUSHI ROLLS - A Hands-On Class - SOLD OUT!

Wednesday, February 29, 2012 - 6:30 pm, $50
Dave Rudie - Chef, Parkersburg Country Club
The last time we offered this class it sold out almost immediately. If you're interested in learning to roll your own sushi we suggest you call early to register for this class! Our most popular instructor/chef is conducting another hands-on Sushi Roll class! You'll learn to cook perfect rice, select the proper ingredients (he'll cover both seafood and vegetable types), roll and cut your own. Each participant will take home their own bamboo sushi mat and rice paddle. Class is limited to 15.

GREEK CUISINE

Saturday, March 3, 2012 - 2:00 pm, $45. Heidi Riley Chef
A three or four course meal, to be determined. Class is limited to 16.

QUICK & LIGHT SPRING SOUPS

Wednesday, March 7, 2012 - 6:30 pm, $40. Gayle Shank - In-House Chef
Hungarian Mushroom, Six Onion and Tortellini Soups and Cuisinart Baguettes. Class limited to 16.

CHEESECAKE 101

Thursday, March 15, 2012 - 6:30 pm, $40. Gayle Shank - In-House Chef
New York Style, Sour Cream Topping and Marble Cheesecakes. Class is limited to 16.

ITALIAN DINNER

Tuesday, March 20, 2012 - 6:30 pm, $45. Gayle Shank - In-House Chef
Antipasto, Basic Marinara, Stuffed Shells, Homemade Ricotta Cheese, Italian Bread and Sicilian Cassata dessert. Class is limited to 16.

GRILLING

Saturday, March 31, 2012 - 2:00 pm, $50. Matt Rapposelli - Executive Chef, OU
Featuring Leg of Lamb and Chicken, just in time for Easter. Class is limited to 16.

EURO BREADS

Thursday, April 12, 2012 - 6:30 pm, $40. Matt Rapposelli - Executive Chef, OU
Hearth Bread description and overview, No-Knead Bread and a Country Loaf. Class is limited to 16.

RECIPE: Gruyere, Gorgonzola Hazelnut Butter

Enjoy a grilled cheese sandwich in its classic form, or experiment with a not-so-classic variation!

Dagmar & Ken

The Cook's Shop
180 Front Street
Marietta, OH 45750
740-538-6003

www.thecooksshop.com
e-mail us at: info@thecooksshop.com