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    Butternut Squash Bisque & Two Cheese Grilled Sandwich with Chef Adam Glick



    Butternut Squash Bisque & Two Cheese Grilled Sandwich with Chef Adam Glick

    Butternut Squash Bisque & Two Cheese Grilled Sandwich with Chef Adam Glick

    Butternut Squash Bisque
    Ingredients:
    ▪ 1 butternut squash
    ▪ 1 onion
    ▪ 2 stick celery
    ▪ 2 large carrots
    ▪ Fresh thyme
    ▪ Fresh rosemary
    ▪ 1 quart chicken stock
    ▪ 1 cup heavy cream
    ▪ 2 tablespoons olive oil
    ▪ Spices: mustard seed, nutmeg, cinnamon, curry, salt and pepper

    Directions:
    ▪ Set your oven to 375º F.
    ▪ Chop all vegetables into large cubes.
    ▪ Coat with olive oil salt and pepper.
    ▪ Roast the veggies for 45 minutes or until golden brown.
    ▪ Add roasted veggies, chicken stock, cream, and more salt and pepper to your taste to a large stock pot.
    ▪ Simmer for 25 minutes
    ▪ Place all contents from the stock pot in a blender. Blend with fresh herbs thoroughly and place back in pot and serve!
    ▪ Add more stock if too thick.

    Grilled 2 Cheese Sandwich
    Ingredients:
    ▪ 1/2 cup Gruyere cheese
    ▪ 1/2 cup Jarlsberg cheese
    ▪ Sliced sourdough bread
    ▪ Butter

    Directions:
    ▪ Shred your cheese completely.
    ▪ Warm a flat pan to medium heat.
    ▪ Melt butter in the center of the pan.
    ▪ Place a pinch of cheese on the melted butter.
    ▪ Place one slice of bread on top of the cheese.
    ▪ Now build your grilled cheese sandwich in the pan.
    ▪ The result will be a golden brown cheese crisp built right into the bread.

    Enjoy!

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    14件のコメント

    12. @amyrivers4093 on

      I thought that I would share the extra things I do when making cheese on toast and toasted sandwiches. When I make cheese on toast I always put a little bit of cheese under the bread to make a crisp base (grilled in oven). When I make a toasted sandwich (grilled cheese made in a pan) I put extra cheese around the sandwich sides so on the direct heat and when it melts and starts to get crisp I use a spatula to bend it up around the sides of the bread a little bit like a crown. I flip it over and cook the other side. It ends up with a cheesy crust all around.