Undoubtedly the desire for food has been and still is one of the main causes of political events.
~Bertrand Russell

Perhaps nothing arouses my appetite more than cheese, a passion that borders on the obsessive, even compulsive. Cheese stirs the nub of my food soul and plunges me into deep rooted, over the edge cravings. So, after so much luscious Asian fare recently, withdrawal symptoms are encroaching. A cheese binge is in my near future. Seems I’m now unapologetically and thankfully suffering a relapse. My yearnings demand that I seek out and indulge in those hedonic usual suspects like mac & cheese, pizza, gratin dauphinois, panini, bread gratin, frittatas, calzone, cheeseburgers and friends. Or those simple, divine pairings of bread and cheese. My lust is indiscriminate — blissfully indentured to cow’s, sheep’s or goat’s milks, divergent origins, and differing textures.

These hankerings are just another example of how that enigmatic and insatiable gray matter controls impulse. Neural processes are directly linked to all things sybaritic, from whetting your appetite to quenching your thirst to sating sexual urges. When incited, the mind is motivated to search for those things we need, crave, and desire whether corporeal or intellectual.

The nucleus accumbens, a part of the primitve limbic system, plays a pivotal role in arousal, whether that high is derived from food, sex or drugs. If you ache for a certain food, if your urges are kindled, you are sparking the nucleus accumbens with a surge of electrochemical activity which courses throughout your nervous system. Then, you tend to act on that yen.

Each cerebral hemisphere is fitted with one nucleus accumbens, located in an area called the medial forebrain bundle (MFB) which is composed of a complex grouping of axons endlessly conducting nerve signals. Working in concert with other pleasure centers, this region plays a crucial role in the reward circuit, based chiefly on the release of essential neurotransmitters: dopamine, which promotes desire, and serotonin, whose effects include satiety and inhibition. Because it mediates punishment and reward, the area has been often studied for its role in addiction, as in cheeseaholism. Also coming into play are the amygdala (imparting agreeable or disagreeable colorations to perceptions), the hippocampus (the font of memory), and the insula (thought to play a role in active pleasure-seeking). A constantly firing cerebral amalgam of arousal.

The first recipe is tapas fare, and the second a basic which so depends on the bread and the cheese…so simple, yet ever so delectable.

FRITO QUESO (MANCHEGO)

1 C all purpose flour
2 eggs, lightly beaten
1 C fresh bread crumbs or panko
3/4 lb Manchego cheese, cut into 1 1/2″ to 2″ cubes

Canola oil

Sea salt
Honey or lavender honey
Pimentón agridulce (moderately spicy paprika)

Divide the flour, eggs, and bread crumbs into 3 separate dishes. Dip the cheese cubes into each ingredient to coat: flour –> eggs –> bread crumbs.

Meanwhile, in a large heavy saucepan or Dutch oven, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 F.

Add the breaded cheese to the hot oil, in batches, and deep fry until the cubes are golden and crisp on the outside, oozing on the inside.

Remove the cheese from the oil and drain on a rack or paper towel lined baking sheet. Sprinkle with salt. Transfer the cheese to a serving dish, drizzle with honey, and lightly dust with pimentón.

THE GRILLED CHEESE SANDWICH

Unsalted butter, softened
8 slices artisanal bread
10 ozs Taleggio cheese, rind removed, at room temperature, divided into equal portions

1-2+ T unsalted butter

Spread butter onto one side of each slice of bread. Top buttered side of half of the slices with cheese, then arrange remaining 4 slices of bread on top, buttered side down, to make sandwiches.

Melt remaining butter in a large, heavy skillet over medium high heat. Reduce heat to medium low, then arrange two of the sandwiches in the skillet. Cook until golden brown on the first side, about 3 minutes, pressing down gently with a spatula. Flip sandwiches, adding another tablespoon of butter to skillet. Continue to cook until golden brown on the second side, about 3 minutes more. Repeat process with remaining butter and sandwiches. Serve warm.

Pourboire: While the basic grilled cheese is my fav, you can add proscuitto, sliced apples, olives, caramelized onions, cooked bacon, sautéed peppers, capers, braised radishes, arugula, eggs, avocadoes, sautéed mushrooms, etc., are all welcome between the sheets. Just keep the fixings to a minimum.

Advertisements