“If you’re not in a good mood, the only thing you should make is a reservation.” ”
No Kidding!
Get ready to say cheese on April 12, National Grilled Cheese Day. Whether you grew up in Murphy, Manteo or Morrisville, grilled cheese is a childhood favorite that lingers well into adulthood. Although it’s an American classic, the sandwich is also found in global cuisines. The French croque-monsieur features ham, cheese and bechamel sauce while the Venezuelan arepa contains white cheese between two corn cakes.
Matzo’s Sweet Finish
Matzo, the unleavened bread eaten during the Jewish holiday of Passover, which takes place in April, can be a building block for tasty desserts. In cookbooks including “More Real Life Kosher Cooking” by Miriam Pascal, the cracker is turned into delish finishes, including toffee matzo and matzo ice cream cake. Matzo meal (finely ground crackers that produce a breadcrumb-like consistency) and ground almonds work well together as a cheesecake crust.
Egg-cellent!
Looking for new recipe ideas? Check out ncegg.org. The N.C. Egg Association is a Raleigh-based organization that represents the state’s egg farmers, whose 9 million hens produce 2.7 billion eggs a year. With all that production, it’s good to have a few extra dishes. The association provides recipes…and they’re not just for breakfast. For appetizers to desserts that are a cinch to prepare, consult its website.
Ghee’s Having a Moment
Ghee, the Hindu word for “fat,” has been a staple of Indian cooking for centuries. The clarified butter boasts a high smoke-point, is shelf-stable and contains a generous amount of omega-3s. The clarifying process removes butter's water, casein and lactose, allowing the rich, golden fat to withstand higher cooking temperatures and be suitable for diners who are sensitive to dairy.