My Ultimate Grilled Cheese.

I was in an experimental mood a few days ago and trying to clean out some leftovers, so I decided to see what I could use Stonyfield Farms plain yogurt and a large quantity of cheese for. I came up with what could be one of the best grilled cheese sandwiches I've ever eaten! It's a bit gooey, but that shouldn't be a problem for real aficionados. I don't have pictures - I devoured it before I thought to photograph! - but next time I make this, I'll take some shots.

First, I buttered two slices of bread. In my opinion this is a crucial step in making grilled cheese that can't be skipped, because it makes the bread deliciously crispy. I've seen Alton Brown use olive oil, and I've experimented with that, but in my opinion the butter just contributes so much both taste- and texture-wise that it's worth the fat. I used some sturdy sourdough I had left over, and I really liked the tartness of that.

Next (this is my "ultimate" step), I spread plain yogurt on the insides of both slices of bread. Don't go overboard with this step or you'll end up with a soggy sandwich, but this is, in my opinion, what made this sandwich so very good. The yogurt gives a wonderful tangy flavor and gooeyness to the sandwich that a regular grilled cheese doesn't have. A caution: use a thick, rich yogurt like Stonyfield Farms or Fage, because they have the body to stand up to this treatment. A plain Dannon-ish yogurt is too runny and will ruin your sandwich.

Next, I layered on some feather-shredded extra-sharp cheddar cheese and a few slices of brie. I love brie in sandwiches because it melts like a dream, but combined with the sharp cheddar it is a very strong taste which some may not prefer. I guess you could use a shredded gruyere in place of the brie. Anyway, once the cheese was on, I put the sandwich, butter-side down, in a hot pan and pressed it using a plate and a can of pineapple, because I've lost my cast-iron grill press. (Sadness!) I flipped it once during cooking to brown both sides. The gooey, rich center was amazing, and I really think the yogurt added a special touch to this sandwich. I'll be making it again soon!

I Can't Believe It's Not...Yogurt?

Recently, Stonyfield Farms Organic Yogurt has been airing a "30-Second Healthy Meals" commercial on the Food Network. In it, on a set that looks suspiciously like Rachael Ray's own "30-Minute Meals" set, a man says you can save a lot of calories and fat by substituting their yogurt for butter, mayonnaise, or oil in recipes.

I have to admit, this amuses me to no end. It's clearly a jab at Rachael Ray's fat-laden, oil-drenched "recipes," which obliterate otherwise healthy ingredients like lean proteins and vegetables by smothering them with EVOO-that's-Extra-Virgin-Olive-Oil and a pound or so of cheese. And the irony is that the commercial often airs during her shows.

Although their mild criticisms of Ray would certainly win them points with me anyway, Stonyfield's low-fat plain yogurt has also become a new favorite ingredient for my ongoing culinary experiments. It is much thicker and tarter than "regular" yogurts like Dannon, more similar to the Greek yogurt that I learned to love in London, with a great texture that stands up well in sauces and dressings (and it has no added sugar). It's delicious topped with a few berries and granola for breakfast, or as a tangy, tasty substitute for mayonnaise and sour cream. For example, yesterday I made a traditional chicken salad with shredded chicken, pecans, granny smith apples, and plain yogurt rather than mayonnaise. The result was tarter and more refreshing than the original dish, which I've enjoyed for years.

And, oh, last week, thanks to the goodness of my Secret Wren Friend, I whipped up a Five-Spice chicken with steamed broccoli and cashews, tossed with just a bit of plain yogurt at the end which tamed the heat of the spices just a bit and made a creamy sauce for the vegetables. Just delicious!

So thanks, Stonyfield Farms, for not only making a quality product but taking the time to make fun of inferior products. It's appreciated.