Grilled Cheese

This is the classic American recipe. Accept no imitations.


2 slices Wonder Bread (Classic White)

2 slices Kraft American Cheese Singles




1. Butter one side of each slice of bread. Oil it too (this is to prevent the butter from burning when you cook it).

2. Place bread, butter slice down, on cold skillet. Turn on stove. Turn skillet to medium low heat.

3. Layer two slices of American cheese onto the center of the slice of bread in the skillet.

4. Top with the other slice of bread, buttered side facing upward.

5. Let cook for about a minute. The heat is really low to let the cheese melt. You should hear a sizzle when the bottom is done.

6. Flip over sandwich. Let other side brown until a lovely golden color, and cheese has melted. It takes about a minute.

7. Take off stove. Cut off edges. Cut into diagonals. Enjoy with ketchup or salsa.


Creme Brulee

Serves 4


1 qt heavy cream

1 vanilla bean, halved, scraped

3/4 c sugar

8 egg yolks

turbinado sugar, for serving


1. Preheat oven to 300 F.

2. Simmer cream, vanilla bean with seeds in med saucepan over med high heat. Remove from heat and let sit 30 min. Throw out vanilla bean.

3. In bowl, whisk sugar and egg yolks until smooth. Slowly pour in cream mixture. Whisk until smooth. Set aside.

4. Place a paper towel in the bottom of a 9 x 13 baking pan, and place 6 pyrex ramekins inside. Divide custard among ramekins. Pour boiling water into pan to cover ramekins half way.

5. Bake until custard is set but still loose in center, about 35 min. Transfer ramekins to wire rack. Cool. Chill until firm, almost 4 hours.

6. Dab any condensation off custard cups with a paper towel. Sprinkle custard with turbinado sugar. USE A BLOWTORCH and go back and forth over the sugar until it becomes brown and caramelized. Let sit briefly until it hardens.