Umami? Yes, please!

By Udi's Chef Robin Bar-on

On a recent trip to L.A., I had one of the most amazing meals I’ve had in a while. We sat up stairs in a back room of an old two story house, the setting of the famous Campanile Restaurant.  Waiters in button down pressed shirts swarmed around us, filling not one - but three glasses of wine, sparkling and tap water.  Every room in the restaurant was packed and a buzz. We were all here for the same thing; Thursday’s Grilled Cheese night.  I didn’t know what to expect - except to expect a lot!  The restaurant was fancy; each table was adorned with white cloth, fresh flowers, and more forks than I knew what to do with.  But the truly incredible part was the sandwiches or tartines as they are often called. Buttery open-faced breads topped with ripe, warm, melting cheese, and some were topped with delicate towers of thin-shaved proscciuto, sprinkled with candied walnuts or drizzled with fragrant wild-flower honey. 

Grilled cheese is the ultimate comfort food. Cheese is actually one of many protein rich foods that contain a scientifically proven - yet elusive, “fifth” element known as Umami. Umami can be roughly translated from Japanese as “deliciousness”.  The science behind the discovery of Umami explains that protein rich foods such as meat and cheese contain amino acids that break down as glutamates during cooking, which adds richness and flavor.  Cooks often use Umami rich ingredients as flavor components during cooking, such as adding shaved Parmesan to a dish, or browned mushrooms. 

The home cook has many staple ingredients that are packed with this fifth element, and the humble grilled cheese should be exalted as the ultimate flavor bomb, a timeless classic.  With a little inspiration from restaurants like Campanile, you can make a grilled cheese into a meal that is downright decadent.  There are a couple of secrets to making a really good grilled cheese.  First, the start to any good sandwich is good bread.  Second, your cheese should be shredded and preferably be high quality.  Third and most important is the cooking; low and slow.  These three rules are only a starting point.  Add pulled pork or thanksgiving turkey leftovers, or top with a fried egg, stuff with sautéed mushrooms, peppers or onions, fill with fresh spinach, braised swiss chard or roasted tomatoes and olives.  The possibilities are enormous. Add a glass of sparkling Riesling and you’re armed and dangerous.

Check out our recipes for great Grilled Cheeses in this issue of Udi’s Circle of Crust!