Cheddar Cheese Soup Recipe

Is restaurant grilled cheese as good as homemade?

Can a grilled cheese sandwich made at a restaurant beat a good ol’ homemade, American cheese-and-white-bread classic whipped up by the loving hands of mom (or yourself)? Absolutely not, says food writer Josh Ozersky.  In a Time magazine column , Ozersky bashes the concept of a grilled cheese centered eatery, saying bluntly that “this restaurant concept will never work out.” He goes on to assert that grilled cheese “may be the most perfect of all American foods” and fussing with the traditional style is a recipe for a disastrous meltdown. In this excerpt, he explains why:

…as the judges recently told another aspiring grilled-cheese franchiser on America's Next Great Restaurant , to carry the weight of a restaurant concept, the sandwich needs to have what entrepreneurs call "added value": something that will make it worthwhile to the consumer to seek it out instead of just making it at home. So, inevitably, the white bread gets swapped out for some fancier, coarser, denser substance that will obscure and distort the sandwich's taste. The American cheese, whose supernatural meltability, evenness and quick-setting viscosity make the whole thing possible, gets replaced with waxy, greasy cheddar, smoked Gouda or whatever; and the thin, even coat of fat, which suffuses the delicate airiness of the white bread, gets tinkered with as well.

“We actually agree with many of the points in the article -- grilled cheese is a perfect food and that is why we've modeled the Cheeseboy business on classic, old-fashioned grilled cheese sandwiches,” says spokesperson Hilary Allard. “We've just opened our fourth location and plan to open five more this year. To Mr. Ozersky's point, the universal familiarity of grilled cheese has supported our success -- it's a touch of home comfort in the middle of the day that customers can enjoy at the office, at the mall or on a train.”

American Grilled Cheese Kitchen, San Francisco "We brand ourselves as a gourmet grilled cheese restaurant," says co-owner Nate Pollack. "What we serve is difficult to make; It's not just bread, butter and cheese." One of the restaurant's most popular sandwiches is the Jalapeno Popper, which features French levain bread, salted butter, local Monterey Jack cheese, local chevre and an apricot-jalapeno relish that takes three days to make. For grilled cheese purists who would say his sandwiches aren't technically grilled cheese, Pollack says, "That's a totally valid opinion. But it's still a delicious sandwich. If your definition of grilled cheese is white bread, butter and American cheese, then you shouldn't be going to a restaurant for that -- it's very difficult for a restaurant to compete with grandma for a sandwich she can make in a few minutes. What we do is very labor intensive and something most people can't do at home.

Canadian Cheddar Cheese Soup Le Cellier - Disney Food Report

Le Cellier Steakhouse in Epcot, Canadian Pavilion

 

Makes 6 cups

Ingredients:

1/2 pound bacon cut into 1/4 inche pieces 1 medium red onion cut into 1/4 inch pieces 3 celery ribs, cut into 1/4 inch pieces 4 tablespoons butter 1 cup all pupouse flour 3 cups chicken stock 4 cups milk 1 pund grated white cheddar cheese 1 tablespoon Tabasco 1 tablespoon Worcestershire sauce salt and ground black pepper to taste 1/2 cup pale ale-room temperature chopped scallions for garnish

Cook the bacon, stirring over meduim-high heat about 5 minutes or until lightly browned. Add the red onion, celery, and butter; cook, stirring, until the onion has softened, about 5 minutes. Reduce heat to medium.  Add the flour and cook, stirring constantly, for about 4 minutes.  Whisk in the chicken stock and bring to a boil for 1 minute.   Reduce heat to a simmer and cook for 15 miuntes, stirring occasionally. Add the milk, continue to simmer for 15 minutes.  Do NOT boil after you  have added the milk. Remove from heat and stir in the cheese, Tabasco, Worcestershire, salt, and pepper until the cheese is melted and the soup is smooth.  Stir in the pale ale.  If the soup is too thick add some WARM milk. Serve the soup and garnish with scallions.

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