The Main: Aged Cheddar

Hey everyone,

     So to start out the series of Anthony Sedlak's The Main I will be starting at the beginning of the cookbook with his dishes involving Aged Cheddar. There is two main components to this main and I will include both of them.


Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 4

INGREDIENTS

Aged Cheddar Grilled Cheese

8 slices challah (or other egg-based bread)
4 Tbsp Caramelized Onion Relish (recipe follows)
2 Bosc pears, peeled and thinly sliced
4 slices aged cheddar cheese, cut 1/8 inch thick
2 Tbsp chopped Thyme
Salt and Pepper
3 Eggs
1/2 cup Buttermilk
2 Tbsp Butter

Caramelized Onion Relish

2 Tbsp Butter'
3 Onions diced
3 Tbsp Brown Sugar
3 Tbsp Apple Cider Vinegar

Herbed Mustard Dip

1/4 cup Dijon Mustard
1/4 cup Grainy Mustard
2 Tbsp chopped mixed herbs (rosemary, thyme, parsley, etc.)

Classic French Onion Soup

Soup
1/4 cup Butter
6 medium Vidalia Onions, thinly sliced
1 tsp salt
2 Bay leaves
1 sprig Thyme
1 cup Sherry
3 Tbsp Brandy
6 cups low-sodium beef stock
Salt and Pepper

Croutons
four 1/2 inch-thick slices challah (or other egg-based bread), cut to fit soup bowls
1 Tbsp Olive oil
Salt

Cheese Topping
4 slices Aged Cheddar Cheese, cut 1/8 inch thick

Method

Aged Cheddar Grilled Cheese

1. Preheat oven to 400F
2. On a work surface, lay out 4 slices of bread. Spread 1 Tbsp of Caramelized Onion Relish on each. Top with sliced pears and cheddar cheese. Sprinkle each sandwich with thyme and salt and pepper. Top with remaining 4 slices of bread.
3. Thoroughly whisk together eggs and buttermilk. Pour into a shallow dish and soak sandwiches in a single layer, about 10-20 seconds on each side.
4. In a larger skillet, heat 1 tbsp butter over medium-high heat. Add 2 sandwiches and cook until golden brown, about 2 minutes er side, Cook remaining sandwiches, adding more butter as needed. Transfer sandwiches onto baking sheet and bake in preheated oven for 5 to 8 minutes, or until cheese has melted.

Caramelized Onion Relish

1. In a medium saucepan, melt butter over medium-high heat, until foam subsides. Add onions and cook over low to medium heat until very soft. about 1- to 15 minutes. Add sugar and apple cider vinegar and cook gently, stirring frequently until onions are golden brown, another 10 to 15 minutes. This relish keeps in the fridge for 4 to 5 days.

Herbed Mustard Dip

1. In a small bowl, combine all ingredients until well blended. Serve as a dip for the sandwiches.

Classic French Onion Soup

1. To make the soup, melted butter over medium heat in a heavy-bottomed saucepan. Add onions, salt, bay leaves, and thyme. Cook until onions are softened and start to colour. Reduce the heat to medium-low and continue cooking until onions are very soft and deep golden brown, about 45 minutes.
2. Add sherry and brandy and cook to reduce slightly, about 2 to 3 minutes. Add beef stock and simmer for another 5 to 7 minutes. Season with salt and pepper.
3. To prepare croutons, preheat oven to 350F. Brush challah slices lightly with olive oil and season with salt. Toast until golden, about 2 to 3 minutes per side.
4. To serve, preheat oven broiler. Bring soup to a simmer. Ladle soup into 4 ovenproof bowls, leave 1/2 inch at the top. Place croutons on top of soup. top with cheese. Broil until cheese is melted and bubbling.

To time this dish: Prepare the soup, dip and relish. Assemble the sandwiches and grill. While the sandwiches are toasting, ladle the soup into bowls. Top the soup with the croutons and cheese. Broil until the cheese is brown.

Cheers,

S