Jarlsberg Cheese Sandwich

April 12: National Grilled Cheese Sandwich Day

Highlander’s comfort food is grilled cheese sandwiches. So when we saw a scene in one of our favorite movies, “The Devil Wears Prada”, he just had to try making a Jarlsberg one at home. In that particular scene, Anne Hathaway’s character, Andrea, is complaining about her devil of a boss, Meryl Streep’s character, Miranda Priestly, to her chef boyfriend, Nate, played by Adrian Grenier. Andrea is so upset that she lost her appetite and did not want to eat the late-night grilled cheese sandwich he was preparing for her. Nate got mad that she was about to waste “$8 worth of Jarlesberg” in there! Analytical movie fans criticize that the price of cheese, even in New York, was overexaggerated. Plus, what kind of supposedly professional chef is Nate if he burnt the toast?!

Anyway, the movie was enjoyable to watch, especially for all the fun food references (although not so much about the eating disorders). When the movie reruns on TV, this Jarlesberg sandwich is something we want to make and eat along with the film scene. But it is also perfectly simple to try on National Grilled Cheese Sandwich Day, too!

Recipe

Ingredients

• Slices of bread
• Jarlesberg cheese (no need to get $8 worth—it is too much cheese!)
• Butter, room temperature (do not use margarine)

Directions

Butter one side of two pieces of bread. Slice the cheese thinly so it melts quickly and evenly. Place on the unbuttered side of one piece of bread. Sandwich it with the other piece of bread with buttered side up. Heat a nonstick skillet on medium heat. Place the buttered side of the bread down on the skillet and cook for 2-3 minutes, being careful not to burn the bottom of the toast. Flip it over and cook 2-3 more minutes until the cheese is melted. Serve immediately.

Notes

• In the movie, the sandwich was slightly charred. So we made ours like that, too. It was not really a coincidence, though!

• Learn more about Jarlesberg cheese from Wikipedia. 

 

Our 14th Blog-o-versary

HI Cookery is 14!

After nearly three decades of living on the mainland, we moved again. This time we relocated to Hawaii!!! We started out in Oklahoma as newlyweds and moved around for Highlander’s job to New Jersey then Illinois then Texas (two cities). We knew we would eventually settle back in Hawaii…and now, like a blink of an eye, it has happened unexpectedly. Oh where oh where did the time go?

Highlander is a few years close to retirement but was still offered a job here when he wasn’t even looking. His company is just half an hour from Islander’s elderly parents’ neighborhood. This was a Divine sign that we needed to come home to look after them in their golden years as well as prepare for our own someday. 

Although we have visited Hawaii frequently, honestly the move back was not an easy one. Aside from adjusting to “reverse culture shock”, the “price of paradise” is a shocking reality. We lived for six months in Islander’s childhood home before we found a place just 10 minutes from her parents so she could check in on them often. Our new townhome now is half the size of our previous house (well, everything is indeed bigger in Texas) and triple the cost!!! Our cozy kitchen flows into a little living room and dining room on the first floor—an open concept floor plan indeed. Granted, it is still bigger than some kitchens but smaller than what we have been used to.

Now that we live in expensive Hawaii, we are paying a lot more for groceries and our dollars do not stretch as far anymore. As for finding “exotic” ingredients beyond Asian-Pacific items, it is also quite a challenge. Sometimes online companies do not ship them to our area. Or the fees are exorbitant, and we must do without. We admit that we were very spoiled on the mainland and realize that the limitations on an island are frustrating. Thanks to our friends there who send us occasional care packages and gifts. We appreciate their generosity and thoughtfulness. 

Despite it all, we are reunited with ‘ohana (family) and old friends who have always been there for us and long awaited our return. Our house blessing last summer was a beautiful homecoming and our hearts overflowed with an abundance of aloha (love). We have hosted a few small soirees already, cooking some recipes from our blog so they all can experience and taste something other than local cuisine. 

As we get settled into our life, we are still desperately trying to downsize. We donated a lot of things to church and charities but have a lot more to unpack and organize. Life goes on wherever we are, and we will continue adding recipes to our blog when we are able. Thank you for your patience and support during these past 14 years! 

Tapadh leat! Mahalo! Thanks!

Highlander and Islander

 

St. Joseph’s Bread

Pan di San Giuseppe

(St. Joseph’s Bread)

March  19: Feast Day of St. Joseph

St. Joseph’s Day is just two days after St. Patrick’s Day. The latter is a well-known Irish holiday, but St. Joe’s feast day is more popular to Italians, especially Sicilians. In the 1800s, the immigrants brought their traditions to New Orleans, Louisiana, and set up altars in honor of San Giuseppe. As Houston, Texas, is in close proximity, some churches around our town host Italian spaghetti fundraising dinners on the weekends closest to St. Joseph’s feast day. They also have ornate displays with fancy decorated desserts and breads on the altars.

We were inspired to bake a simpler bread at home as we learn more about Highlander’s patron saint. The crumbs and the sesame seeds represent the sawdust of St. Joseph’s carpentry trade.

This bread is a delicious way to observe St. Joseph’s feast day!

Recipe

(Adapted from Mangia Bene Pasta)

Ingredients

• 2/3 cup milk, warmed to 105-115 degrees F
• 1 package (¼ ounce / 2 ¼ teaspoons) yeast
• 3 cups bread flour, divided use
• ¼ cup sugar
• 1 teaspoon salt
• 2 tablespoons butter, unsalted and melted
• 3 eggs, divided use
• 1 teaspoon anise extract (or ½ teaspoon anise seed)
• Sesame seeds

Directions

Bloom the yeast in the warm milk for around 10 minutes. Then pour it into a mixing bowl. Add one cup of flour with the sugar, salt and melted butter. Mix well using the paddle attachment.

Add two eggs and anise plus another one cup of flour. Mix well. Stop the machine and change the paddle attachment to the dough hook. Gradually add the last cup of flour and mix until the dough comes together. 

Transfer the dough to a large, greased bowl. Cover and let rise in a warm place for an hour until doubled in size. Dump the dough on a clean, floured surface and punch down. Divide in two. 

Roll each piece into a long rope (20-22 inches in length). Loosely twist/braid the ropes. Tuck the ends of the dough underneath itself. Carefully pick up the dough and place on a baking sheet lined with parchment paper. Cover again and let it rise for another house until doubled in size.

Beat the last egg with about a tablespoon of water. Brush onto the dough. Sprinkle sesame seeds all over. Bake in a preheated oven at 350 degrees F for 30-35 minutes. Remove from the oven and transfer to a wire rack to cool. Slice and serve.

Notes

• Learn more about the Sicilian traditions of St. Joseph altars from the Virtual St. Joseph Altar website. 
• We hope to add more recipes for St. Joseph’s Day in th future. Check out the ones we posted in the past: sfinge (cream puffs) and pappardelle (sweet noodles) di San Giuseppe.