Lactose-Free Grilled Cheese

I’ve felt 1000% better since cutting lactose out of my diet, but cheese is the thing that I miss the most. I can do with vegan milk substitutes most of the time, and there are a number of recipes where dairy really isn’t necessary at all, but cheese is one place that I haven’t found a good substitute. To that end, I’ve been experimenting with all kinds of lactose-free versions, and surprisingly the store and bargain brands seem to be catering most to my needs, which I didn’t expect because they’re also some of the cheapest.

Since the lactose-free pizza turned out so well, I thought that I should try another dish with the new-to-me PC Lactose Free cheese. This time I chose the Lactose-Free Triple Cheddar Shredded Cheese Blend, which I figured would be tangier than the mozzarella. And I have to say that it turned out perfectly. I don’t know what this brand is doing differently than the other lactose-free cheeses I have tried, but this cheese melts well and stays properly gooey as it cools (I find a lot of them end up with a plastic-like consistency unless they’ve melted just moments before). It was a real pleasure to eat and I know I’ll be back for more. And now I really want to try the triple cheddar in Mom’s Homemade Macaroni & Cheese — also using lactose-free milk and margarine instead of butter, of course.

Of course, a good grilled cheese isn’t all about the cheese, although I’d say that it’s more than 50% of the quality of the final product. This grilled cheese was also made on fresh homemade bread — well, bread machine bread, but that still counts! Thing 1 made us some white bread (page 66, Bread Machine: How to Prepare and Bake the Perfect Loaf (Jennie Shapter (2002)). We’ve really had to keep close tabs on the bread machine lately because the cold, dry weather has meant that we generally need up to a quarter cup more liquid per loaf. Basically, when the machine sounds like it’s struggling to knead, it’s time to add more liquid! This has meant that we’ve had to pay attention (and not go out) instead of the usual set-it-and-forget-it, but it’s worth it for easy, fresh bread.

Another Day of Cottage Cooking

Another day at the cottage meant more adventures and more cottage cooking! I started the day by making a family brunch of pancakes smothered in fresh fruit salad and maple syrup.

I have no problem admitting that I used boxed pancake mix; that’s a family tradition when cottaging or camping. No point in buying that “add milk and eggs” kind, either. I mean, if you’re doing that you’re essentially buying a pre-made mix of flour, baking soda, and maybe a bit of sugar and salt. I can buy those ingredients (and even pre-mix them) separately for much cheaper overall — and it’s just as non-perishable. No, we buy the “just add water” type, which is perfect for camping and cottaging. It’s not fancy, but it’s easy to transport and it’s really hard to make it go bad. Even the cheapest, non-brand-name kind usually works just as well.

The weather was beautiful and sunny, hot enough to enjoy swimming but not too hot. We did have a bit of a problem with deer flies when out of the water and horse flies when we were in the water. It was a bit of a pain in the patoot, but we had a good time hopping in and out of the water anyway.

My dad took the girls fishing, and while they caught a bunch of little rock bass (max 6″ long), Dad caught three good-sized smallmouth bass. Pictured above was the smallest of them. Dad had had very little luck previously with artificial bait, but taking the kids out with simple spinners and real worms to go after little fish netted him three big ones. He really wasn’t expecting it, and since he only had a rod intended for small fish and a six-pound test, his rod was bent double and one of the fish snapped his line and swam away with his bobber and lure. Thing 1 managed to rescue the bobber with her net, since it floated away, but the lure was gone.

Sadly, I haven’t the slightest idea how to fillet a fish, so all of Dad’s catches were released back into the lake. One of these days I hope that I’ll be able to find someone who can teach me how to make a proper meal with one of Dad’s catches. Or one of my own (although I don’t fish nearly as often as Dad, so the likelihood of me catching anything big enough to bother cooking is pretty darned low).

Instead of fresh fish, for dinner we used up the remainder of the food we’d brought to the cottage for that stay. I used up the majority of the bread I’d made the day prior (White Bread from page 596 of the Joy of Cooking (Rombauer & Becker, 2006 edition)) to make grilled cheese — with lactose-free cheese for me and goat cheddar for Dad, as usual. On the side we had the rest of the morning’s fruit salad with a bit of maple syrup, and the last slices of summer sausage from the farmer’s market.

Then it was time to pack everything back into the car and drive back into town, away from the peace of the lake but back to the convenience of WiFi and cell phone service.