National Grilled Cheese Month

April is National Grilled Cheese Month. I am not sure who decides these things, but food bloggers from coast to coast are jumping on the bandwagon, and like they say, "If your food blog friends jumped off a cliff while eating a grilled cheese sandwich, would you?" Evidently, I would. More grilled cheese can't be a bad thing, can it?

I don't know that I have ever met a grilled cheese that I didn't like. From plain, old yellow plastic Kraft singles between slices of white bread, to Jalapeno Garlic Tilapia Panini (YES! paninis are grilled cheese sandwiches), to Grilled Cheese Sandwiches with Spinach and Bacon, to a batter dipped Mozzarella and Caper Grilled Cheese, to a Mushroom and Provolone Patty Melt (OK, this might be pushing the definition of grilled cheese), to a Tuna Panini (with bacon!), and the multiple meaty layers of Our Favorite Panini, all that toasty, gooey, cheesy, sandwiched goodness speaks to me. I want it in my belly.

In addition to considering a panini to be a type of grilled cheese, I also lump Monte Cristo Sandwiches into this category. Monte Cristos are usually batter dipped and fried instead of actually grilled, but the filling of thinly sliced turkey and ham combined with melty cheese makes a truly delicious sandwich. I especially love when they are served with jams and jellies for dipping. The combination of the sweetness with the smoky meats and salty cheeses is delectable.

This Not Quite Monte Cristo has all those wonderful flavors but skips the traditional batter dipping in favor of simple grilling. Deli ham and nutty Gruyere cheese are layered between dense white bread that has been slathered with a spiked strawberry jam. Yes! Spiked jam. I used my homemade strawberry jam (made with strawberries from my backyard) and a full-bodied Cabernet Sauvignon. It is a grilled cheese suitable for celebrating National Grilled Cheese Month.

Not Quite Monte Cristo

(adapted from Food and Wine)

1 cup strawberry jam

1/4 cup Cabernet Sauvignon wine

20 slices of dense white bread (Cottage White or Potato Bread are nice)

8 ounces thinly sliced deli ham

10 slices Gruyere Cheese

softened unsalted butter

Combine jam and wine in a small saucepan over medium heat.
Bring to a simmer to blend flavors and then remove from heat; allow to cool slightly.
Heat a large skillet or griddle.
Spread 10 slices of the bread with the jam mixture.
Top with the ham and the cheese and close the sandwiches.
Lightly butter the outside of the sandwiches and cook over moderate heat until toasted and the cheese is melted.
Cut in half and serve right away. (Serves 10)

Sharing our CommonGround

Last week, I was invited to an evening of Conversations about Farming and Food hosted by South Dakota CommonGround volunteers. The event was held at Wilde Prairie Winery near Brandon, SD in their beautifully restored barn. After a social hour featuring tastings of South Dakota wines and a wonderfully catered meal by Chef Dominique, the coalition of farm women spoke with us about who they are and the food that they grow.

As stated on their website, South Dakota CommonGround is a group of farm women working to dispel myths about modern agriculture and build trust in farming communities and farm families. They want to answer questions and share facts as well as their personal stories of farm life.

The dinner conversations at the table which I joined ranged from the differences in how chickens can be raised, eggs, organic fruits and vegetables, antibiotics, the financial realities of farming, and factory farms. The discussions covered personal experiences and scientific facts and research. No topic was too large or small. It was a solidly informative conversation about food with the people who produce it.

In the future, I hope to expand more on our discussions and possibly even have guest blog posts from some of the amazing farm women that I met at the event. Their goal of helping consumers understand how food is grown by farm families and to trust the process is very important.

As we introduced ourselves during the social hour, I was frequently asked about the focus of my blog. It really hasn't changed much since I first started babbling back in 2006. I like food. I enjoy my lazy version of gardening; I like researching recipes, planning menus, preparing meals, and most importantly, sharing them with friends and family. From time to time, I throw in little peeks at what is on my plate in the rest of my life. Basically, this blog truly is my menu with a little life thrown in.

Recently, my life has involved my garden harvest. Lots and lots of yellow tomatoes led me to search out recipes for preserving. The low acidic content makes them less suitable for the water bath canning methods of traditional tomatoes, but their sweetness is perfect for jams and jellies. Spicy Yellow Tomato Jam was one solution for my abundance of lemon-colored orbs.

It seems that I am not the only one with fruitful yellow tomatoes. One of the guests at the CommonGround event also mentioned being overrun. So...this is how it is in our farming community, families trusting and sharing with other families, passing on information, ideas, and even recipes.

Spicy Yellow Tomato Jam

(adapted from Canning Homemade)

3 1/2 cups diced yellow tomatoes

1/2 cup lemon juice

2-3 tablespoons fresh thyme leaves

3-4 fresh red chile peppers, chopped finely (jalapenos that have ripened in the garden work well; red bell peppers won't offer as much heat)

2 cups sugar

2 packets (from one package) liquid pectin

Chop the tomatoes finely. (I left skins and seeds intact for more texture in the jam.)
Bring to a boil in a large stock pot, stirring occasionally.
Reduce heat; cover and simmer for about 10 minutes, stirring often.
Add lemon juice, thyme, and peppers, stirring to combine. 
Add sugar and return to boil, stirring often.
Add pectin and return to a full roaring boil for 1 minute. 
Remove from heat and skim off foam.
Ladle into hot, sterilized jars leaving 1/4 inch head space. 
Seal with rings and lids.
Process in hot water bath for 10 minutes. (Yields roughly 3 pints...which I always can in 1/4 or 1/2 pint jars.)
(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

I like researching recipes, planning menus, preparing meals, and most importantly sharing them with friends and family. - See more at: http://my-plate.blogspot.com/p/about-me.html#sthash.XuPsAJy6.dpuf

Thank You

I spend a great deal of time in late summer and early fall canning the produce from my garden. Preserving the harvest fills my pantry shelves for those long, cold days of winter.

One day as I simmered, and ladled, and processed jars of goodness, my husband joined me in the kitchen. I  was pulling finished jars of salsa from the hot water bath and listening to the satisfying "pop" of the sealed lids when he said, "Thank you." At first, I thought he was just especially grateful for my spicy dip that he loves with chips. And, he was. However, his thanks held another meaning.

He shared the story of helping an aunt can jams and jellies as a kid. When the aunt heard the snap of the processed jars, she responded with a "Thank you" each time. It was a fond memory for my husband, and good reminder for me. The garden and subsequent canning are a lot of work, but I am thankful for them. I am thankful for all they provide. Delicious sauces, salsas, juices, jams, jellies, and pickles fill my basement shelves. Shallots, onions, and garlic hang in bunches. Squash are in baskets. Dried peppers and herbs are jarred for seasoning future dishes. Still more herbs and a few vegetables are housed in the freezer. We will eat well this winter. "Thank you" seems more than appropriate.

I don't grow blueberries or limes, but that didn't stop me from stirring up some Blueberry and Lime Jam. Spread on toast, or warmed and poured over pancakes, it is certainly another sweet reason to be thankful.

Blueberry and Lime Jam

(adapted from Gourmented)

4 cups fresh blueberries

3 limes, juice and zest

1/4 cup water

4 cups sugar

1 envelope liquid pectin

Combine blueberries, juice and zest of limes, and water in a large, heavy pot. 
Cook over medium heat for about 10 minutes, until berries soften and release juices.
Add the sugar and stir to dissolve.
Heat to a boil and cook for about 4-5 more minutes.
Add pectin, and boil for about 2-3 more minutes until thickened.
Remove from heat.
Ladle into sterilized jars, leaving 1/2 inch head space and seal.
Process for 10 minutes in a water bath. (Yield: approx 6 1/2-pint jars)
(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)