Tramontina Grilled Cheese Recipe Contest - Results

National Grilled Cheese Day is Friday, April 12^th. In the office here, we thought of another great Grilled Cheese Sandwich Recipe that I thought I would share with you.

Grilled Cheese Recipe

Ingredients: 2 Slices of Buttermilk bread, buttered. 2 Slices of Havarti Cheese, A couple slices of Smoked Turkey Breast, a couple of slices of bacon, and a couple slices of tomato.

Instructions: Heat grill pan to med heat. Add a slice of buttermilk bread with butter side down, place a slice of Havarti cheese, smoked turkey, bacon, the other slice of Havarti cheese and finally the last slice of buttermilk bread with buttered side up. Brown on both sides and cook until cheese is melted. Pull sandwich a part between turkey and bacon to add in tomatoes right before serving. Enjoy!

Recipe Contest Results

We received some great recipes from you all. You are all very creative! However, one of you stood out among the rest, and that person has won the Tramontina Grill pan w/press! 

Tramontina Series 1000 Cast Iron Grill Pan w/ Press, 11" SKU: 07-2225

Congratulations to Maria Manuel! We were going to award the prize to Cate, but it was brought to our attention that the recipe she posted was directly pasted from Cookin Canuck's blog. Although we didn't say it had to be completely original, the recipe needed to not be directly pasted from another person's blog without crediting them. Maria Manuel, your sandwich incorporated unique ingredients and sounds delicious! Thank you so much for sharing it with all of us! Let us all know how the Tramontina grill pan and press works out for you in your grill cheese sandwich creations.

Now to the rest of the contestants, we randomly chose eight of you to receive our other prize of the Bialetti Cup and Saucer set. Congratulations to Julie Lloyd-Atkinson, Shannon, Cory Hoover, Mindy Babbitt, Jane, bakewithease, Erik Peterson and Scott Anderson! 

Those that won prizes, please email me at Melissa@cheftools.com your mailing address by Friday, April 12^th.

Thank you all again for sharing with us your creative and delicious grilled cheese recipes. If you missed them here is a link to the post, check the comments for all of the great recipes that were submitted. I hope that you will be eating some Grilled cheese on Friday, April 12^th. I know I will!

Italian Grilled Cheese

Check back for future recipe contests, cooking tips and giveaways. Let me know if there is a cooking topic, you want me to cover or a product you want more information on in the comments below. We want to encourage you to keep cooking! 

Tramontina Grilled Cheese Recipe Contest

National Grilled Cheese Day is April 12th. To celebrate we are holding a Grilled Cheese Sandwich Recipe Contest! Details are in the post below.

I am really excited about National Grilled Cheese Sandwich Day because Grilled cheese is one of my favorite sandwiches. I love how many ways you can make it. I have sampled many fine versions of this lunchtime favorite. My first grilled cheese memory is my mom making me a grilled cheese sandwich with plain white Wonder Bread and Kraft American Cheese with a side of Campbell's Tomato Soup. I have since updated my go-to recipe to a more grown-up version. 

My Go-To-Grilled Cheese Sandwich Recipe

Take 2 slices of good sourdough bread, butter both sides, and place 1 slice of PepperJack cheese and 1 slice of Cheddar cheese in-between the bread. Place in a med-low heated skillet or grill pan and grill golden brown on both sides until cheese is melted. Sometimes I will add an extra kick with red pepper flakes. 

Pro-Tip: Make sure your butter is room temperature to make spreading easier, and also make sure your cheese is at room temperature. You don’t want your bread to burn before the cheese has melted. 

Serve with a side of tomato soup, recipe for that is here.

Tools you'll need to make this melting delight: A Tramontina Cast Iron Grill Pan and a Cuisipro Fiberglass Large Slotted Turner.

So what is your go-to Grilled Cheese Recipe?

To enter the contest, post in the comments by April 9^th your Grilled Cheese Recipe. I want to know what your most creative and best Grilled Cheese Sandwich Recipe is. This is a contest, so be creative.

The most creative recipe will win our grand prize graciously sponsored by Tramontina!   

Tramontina Series 1000 Cast Iron Grill Pan w/ Press, 11" SKU: 07-2225

We’ll pick 4 other winners at random that will get a Bialetti Cup and Saucer set (includes 2 cups and 2 saucers) – cute and great to serve a cup of tomato soup in to accompany your grilled cheese sandwiches.

I look forward to reading all of your delicious Grilled Cheese Sandwich Recipes! The winners will be announced in next week's blog post, so be sure to check back to see if you have won. Good luck and happy cooking!

No purchase necessary to enter; must be 18 or older; entering comment must include a Grilled Cheese Recipe; comment must be longer than 2 sentences; you may post as many recipes as you like, but they must be in different posts to count as another entry; contest ends April 9th, 2013. 

Easy Easter Brunch - Stress Free Plan

Last week I talked about preparing a stress-free Easter Dinner. This week I have a stress free plan for Easter Brunch, another tradition for Easter. After giving this some thought, I came up with an option that will please everyone, cook included!

Build-Your-Own Crepes

I know that crepes can seem intimating, but they are easier to make then you think. Plus, you can make them ahead. Pro-Tip: Be sure to place wax paper or paper towels in-between each crepe to keep them from sticking together as you store them. Then make up different fillings both savory and sweet. This lets everyone customize their brunch, so you don't have to worry about picky eaters. You can also involve your family by asking them to contribute with their favorite filling.

My personal favorite crepe recipe is from Alton Brown. You can find it here.

Great recipe for the cream filling shown can be found here.

If you do make these crepes up ahead of time, any filling that would need to be served warm can be put in the crepes then heat them up in either the microwave or oven until the filling is warm.

Some tools to make this meal easier can be found at cheftools.com. 

A crepe pan is not necessary to make crepes, but it does make it easier to create nicely thin crepes with ease. You can get shop our selection of Crepe pans here.

Scanpan Classic Crepe pan

A batter dispenser will help you measure out exactly how much crepe batter you are using. This will keep your crepes more even and get more out of the batter. You can shop our selection of batter tools here.

Tovolo Easy Write Pancake Pen

Easy Easter Dinner – Stress Free Plan!

Easter is coming up, and typically, that means a family gathering with food. Maybe this is your first year hosting or you have always found family dinners to be a bit of an ordeal. I tend to freak out over planning them and usually try to do too much. Experience has taught me that sometimes less really is more. Especially if you want to enjoy time with your family and not regret you invited them over!

So here is my idea of an Easy Easter Dinner.

• Lamb Chops – Season with olive oil, kosher salt, fresh ground pepper, garlic and rosemary on both sides and preheat your broiler on high for 5 minutes. Pro-tip: leave your oven door open while broiling to keep your oven's thermometer from turning itself off. Broil chops 5 minutes then flip them and broil them for another 3-5 minutes or until the center is pink. 

Don’t have a broiler pan? Get one at www.cheftools.com/broilerpan.

• Brussel sprouts – Season with olive oil, kosher salt and fresh ground pepper. Cut off the brown ends of the brussel sprouts and then slice them in half. Place in a baking dish into a preheated 400°F oven. Roast for 30-40 minutes, stirring with tongs halfway through for even cooking. 

Don’t have a baking dish? Get one at www.cheftools.com/le-creuset-baking-dish.

• Potatoes – Cut potatoes into 1 to 1-1/2 inch chunks and place in salted water that just covers the potatoes and bring to boil, then reduce the heat and simmer, covered, 15-20 minutes until they are fork tender. Drain potatoes. Place potatoes in a bowl, mash them and add butter and milk until desired creaminess. Salt and pepper to taste. Pro-tip: do not over mash the potatoes or they will become gluey instead of creamy. 

Want lump-free mashed potatoes? Try this RSVP Potato Ricer here: www.cheftools.com/potato-ricer.

• Chocolate Easter Egg Nests – Thanks to The Curvy Carrot for this easy dessert that you can make ahead of when your family is to visit. Need a muffin tin to set these nests? Get one here: www.cheftools.com/muffintins

Enjoy your time with your family and have a wonderful Easter dinner!

Stunning glassware on sale at Cheftools.com. Add to your serving dishes for Easter & stay on budget!

What are Tidbit Dishes?

Some of you may be wondering what on earth is a Tidbit dish. Honestly, I was wondering the same thing, so I decided to look it up and tell you what I found out. A Tidbit Dish is a cute name for an appetizer plate. You know when you are at the restaurant and they bring an appetizer with a set of small plates to share it. Those tiny plates are Tidbit Dishes.

So now you know what they are, why would you want any? 

Here are some ways to use Tidbit Dishes at home.

1. Afternoon tea cookies or sandwiches
2. Kids dinner or snack time plates
3. Cheese and cracker plates for wine tasting parties
4. Petite appetizers at a party
5. Holding oil, vinegar & herbs for dipping bread
6. Bread or small salad plates at dinner

The list could go on once you start thinking it up. So if you would like a collection of Tidbit Dishes to use at home, now is a great time to buy some from cheftools.com. 

We have a mix and match promotion on all of our Tidbit Dishes. 

So come on over and pick out a set to fit any occasion.

You can buy any 12 at $1.67 ea. 

Dutch Ovens - Why the craze?

If you have been looking at some old recipes lately for soups, stews or roasting poultry you may have seen them refer to using a Dutch Oven. Dutch Ovens have been around for a long time, but you may not know why you would use it. It wasn't until recently I began to understand the many uses for a Dutch Oven in my own cooking.

So why the craze over Dutch Ovens?

They're extremely versatile. You can use it like a stockpot or a baking dish. If you can only invest in one really nice pot, make it a Dutch Oven. Their circular design and tight fitting lid help them radiate heat around the contents while keeping in moisture for efficient cooking over long periods of time.

What ways do you use a Dutch Oven?

Soups or Stews - Place on the stove-top for long simmering stews, beans or stocks. Their design and thick gauge material makes it easy for them to retain heat over long cooking periods.

Roasting - Place in the oven for slow roasting meats and vegetables. Their ability to evenly heat and retain heat over long periods with less energy being consumed means they are perfect for slow roasting.The lid keeps in moisture that prevents the food from drying out over long cooking times.

Deep-Frying - Place on the stove-top for frying vegetables or meat. The even heat distribution allows the cook to monitor the oil temperature for even cooking. Always verify the temperatures are okay for use with your particular Dutch Oven.

Bread Baking - Place in oven for baking bread or other baked goods. The tight lid keeps moisture in creating a great crust. The even heat distribution makes for even baking.

Casseroles - Any dish that requires cooking on the stove-top and then be in the oven. You can reduce the amount of dishes needed by using a Dutch Oven for both the stove top portion and the baking portion of cooking.

Bottom line: You can use this one pot for many different meals instead of having several different pots for all of these functions.

Convinced you want one?
Check out these great Dutch Ovens at Cheftools.com

Trouble keeping herbs fresh?

You aren't alone. I love using fresh herbs. I know the best way to keep them fresh is to grow them, but I don't have a green thumb. So instead, I buy fresh herbs with every intention of using them in the next day or so. Then life gets busy and plans are changed. The dinner that I thought I was making that I need the herbs for is moved to later in the week. By the time, I get back to making that recipe the herbs have gone bad. So I decided to find a way to make sure my herbs lasted until I could get around to making the recipe that called for them.

Two most common solutions to keeping herbs fresh.

1. Make an herb bouquet.  Cut the stems and put them in a cool cup of water, and cover them lightly with a plastic bag keeping the bottom open to allow in fresh air. Then depending on what the herb is, place it in the door compartment of your fridge. The door strikes a good balance of being cooler then room temperature, but not too cold for most herbs. Mint and Basil are happier on a windowsill at room temperature. Cilantro and Parsley will do great in the fridge as they prefer cooler temperatures.
   
   
2. Wrap the herbs. This option is great if you are worried about water dumping all over the place. You can wrap the herbs in a wet paper towel and place them in a resealable plastic bag. Be sure to check the paper towel every few days to make sure it hasn't dried out. You can also wrap the herbs in a clean damp kitchen towel for a greener solution. Place the wrapped herbs in the fridge. Not all herbs need to be as moist as others. Rosemary, Thyme and other more woody herbs will mold if too moist. A damp cloth or paper towel will work better than a wet one for them.

The idea is to keep them just moist enough that they stay vibrant and green instead of wilted and black. Once your herbs turn black, or the stems start to mold, it is time to throw them out. The above techniques extend the life of the herb from a few days to a bit over a week depending on how diligent you are in changing the water or monitoring the towel moisture.

If that still sounds pretty involved, we have a few different herb keepers that will streamline the process for you. 

RSVP Fresh Herb Keeper - 06-3121

Prepara Herb Savor Pod - 06-5836

Cuisipro Herb Keeper - 06-4055

You can buy these at cheftools.com.

Spring Cleaning - Spices Edition

If you are anything like me, you may not remember the last time you bought a particular spice for a specific recipe. You just know that you have it hiding in your cupboard of spices somewhere. As I have become a more experienced cook, I have realized that changing out those lovely meal accents is a necessary assignment for good food.

Spices don’t keep forever. In fact, you may have heard of the 6-month rule, having you clean out your spices after 6 months. However, not all spices lose flavor in 6 months. Whole spices such as, mustard seed, can keep good for years.

So how do you know when to change them? Use your senses.

1. Smell your spices. Take some and rub it in your fingers and smell.  If they have a faint scent or none at all, it is time to change them.
2. Taste your spices. Do you find you need a larger amount of the spice to get the flavor? That is probably a good indicator that it is time to change them.
3. Look at your spices. Have their colors faded? If the color has faded, the flavor probably has too.

Those are all good indicators that it is time to clean out those spices.

Want more life out of your spices? 

Buy more of them whole and grind them when you need to use them. They will last longer and the flavor will be stronger in your dish.

Pro-Tip: 

Store your spices in labeled jars in a cool and dry place. Measure out your spices into a small bowl instead of pouring your spices directly into a steaming pot. This will keep them fresh by lessening the amount of time the jars are open, and keeping your ground spices from lumping together from the steam of the stove.

Need some jars, labels, spice funnel, grinders or spice racks? 

Check cheftools.com for all the spice jar supplies you need.

The Top Cooking Tools of 2012

What was popular in 2012 on ChefTools.com (plus a year-end contest!)

It’s the season to look back on the year past. In our case, that means looking back at some of the most popular cooking tools of 2012. There are many perennial favorites on here (like spice jars and the Avo-holder), but there are some cool new products that we added this year that have absolutely blown up. Most of this year’s top products combine irreverent design with functionality – so these products are not just beautiful, but also useful. In no particular order:

Charles Viancin: It’s not hard to see why these simple, beautifully designed products are so popular. They basically eliminate the need for 1) plastic wrap, 2) plastic storage containers, and 3) cleaning up after a big meal. Just plop a pretty sunflower, banana leaf, or hibiscus down on your bowl or casserole dish and it’s sealed and ready for the refrigerator. The silicone material is eco-friendly (it’s just melted sand), flexible, reusable, and heat resistant. You can even get one to seal your coffee mug to keep your drink hot!

Charles Viancin Sunflower lid

The Fissler Vitaquick Series: These are hands down the best pressure cookers in the world. Added to ChefTools.com in June, these pans didn’t blow up until a review in Cook’s Illustrated last month (I can’t say what they said in the review, but you should go pick up the most recent issue to find out). We’ve seen a 400% increase in the sale of these in recent weeks.

Fissler Vitaquick pressure pan system

HotSpot Honeycomb potholders: Another perennial favorite, but these really blew up in 2012. As soon as these interesting little things came in, we would sell out. It’s no wonder – like the Charles Viancin lids, these silicone potholders are fun to hold, heat resistant, and double as a trivet. Good design plus function! 

Lamson & Goodnow Hotspot honeycomb holder

DiCuonzo Orecchiette Farina Arsa Pasta: This “burnt flour” pasta was featured in an Italian cooking magazine – and rightly so. The little orecchiette shapes look like pieces of scrumptious dark chocolate and have a slightly smoky flavor, like no other pasta you’ve tasted. The farina arsa is the perfect choice for a special dinner at home. 

Farina Arsa pasta - or, "burnt flour"

Whiskey Stones: This product has it all. Bespoke little cubes of Vermont quarry stone that keep your beverage cold (it doesn’t have to be whiskey) without watering it down. They look good, they feel good, they’re extremely useful, and they’re made in the USA. Unfortunately, supplies are limited and we may not be able to get more for a long time, so hurry if you want some. 

Whiskey stones: only 5 left as of this posting!

Tramontina cookware: Another recent addition to ChefTools.com, Tramontina offers beautiful, high-quality nonstick cookware (and some stainless steel) at an entry-level price. I especially like the cooking system (pictured), which allows you to bake (as in, brownies and bread) right on the stovetop. So, the same pan you use for a pot roast can you can use for dessert! 

Tramontina cookware system

Marna home goods: Do you see that little piggy steamer lid? Do you need more evidence to love it?

Marna Piggy Steamer lid

Other perennial favorites: Norpro spice jars; the Evriholder Avo Saver; the Original Brown Sugar Bear; Tovolo Ice Sphere Molds; Kai Pure Komachi Knife Block Set; Norpro Easy Carrot Holder. 

Bonus Year-End Contest: Post in the comments the best cooking tool you bought (or inherited, or got for free, or whatever) in 2012 and why. We’ll pick 4 comments at random and you’ll get a Charles Viancin product (we’ll let you choose, but we have trivets, a cutting board, and a sunflower lid). No purchase necessary to enter; must be 18 or older; contest ends Dec. 21, 2012.  

Stocking Stuffers For Your Home Chef

Whether you're 5 or 55, there's nothing better than finding a stocking full of goodies hanging from the hearth on Christmas morning. And as a gift giver, you have a ton of fun options to stuff in there. Here are some cool ideas for little things that will brighten Christmas morning (and maybe your taste buds and stomach later on!).

Kai Komachi Knives. Inexpensive and vibrant, perfect for someone looking to start a home cooking hobby. Buy them here.

Bonajuto gourmet chocolate bars in flavors like white pepper, salt, and raspberry. Need we say more? Buy them here

The Goodbye Detergent spaghetti scrubber - a reusable dish scrubber that cleans everything from cast iron to glass without scratching. Buy them here.

Uncle Woody's gourmet popcorn. Literally the best popcorn in the world. Smothered in all-natural, organic cheese and natural flavors like truffle, caramel, butterscotch and more. It's the perfect snack for Christmas morning. Buy them here.

Graters and zesters not only fit perfectly in a stocking, but they're they perfect gadget for a home chef. Take your cooking to the next level by adding the zest of fruits and vegetables. Buy them here.

Check out more stocking stuffer suggestions here, where you're guaranteed to find the perfect little gift for your home chef's stocking!