Let’s start at ground zero, the American grilled cheese.
In 1916, James L. Kraft obtained a patent for processed cheese that was easy to transport without spoiling or perishing. Soon slices of the cheap processed cheese was being heated between slices of mass-produced white bread (Wonder bread was a frequent choice), and the dish became an essential companion to heated canned soups, particularly Campbell’s tomato. Though like any mass-produced/processed product the American grilled cheese has multitudes of detractors, it remains a favorite staple in households across the country.
Across the Pond there’s Welsh rabbit, which is made not with conies but bread, cheese in a sauce and the always-welcome option of beer. The most basic version involves thick slices of bread slathered in a thick cheese sauce made with Cheddar or some other substantial firm, off-white cheese with a slosh of your choice of beer (a good stout is excellent) and broiled. No one really knows any more how cheese on toast came to be called ‘rabbit’ or ‘rarebit’ (the variations in spelling seem to be arbitrary), but both Escoffier and Brillat-Savarin gave a recipe for ‘Lapin Gallois’ and a ‘Wouelsche Rabette’ first appeared in Antoine Beauvilliers’ L’Art du Cuisinier in 1814. Sometimes, my friends, you just have to roll with the punches.
Traveling east across the Channel you find in France the croque monsieur, which is Gruyere cheese melted inside a ham sandwich, topped with a Bechamael sauce, more Gruyere and broiled. A version called croque madame is topped with a fried egg. The dish originated in French cafés and bars during la Belle Époque as a quick snack, the name based on the verb croquer (“to bite, to crunch”) and the word monsieur (“mister”). The sandwich’s first recorded appearance on a Paris café menu was in 1910 and the dish is actually mentioned in volume two (À l’ombre des jeunes filles en fleurs, 1919) of Proust’s epic À la recherche du temps perdu, which also happens to be a culinary mother lode.
Then you have raclette, a semi-hard cow’s milk French cheese usually fashioned into a wheel of about 3 lb. that’s heated, either in front of a fire or by a special machine—you can buy a Swissmar KF-77045 Classic 8 Person Raclette (with granite stone top: red) for $120 on Amazon—then scraped onto diners’ plated bread. The term raclette itself derives from the French word racler, meaning “to scrape”. Raclette was mentioned in medieval writings in texts from Swiss-German convents dating from as early as 1291. The cheese was originally consumed by peasants in the mountainous Alpine regions of Valais (Switzerland), Savoie and Haute-Savoie (France). It was then known in the German-speaking part of Switzerland as Bratchäs, or “roasted cheese”. Traditionally, herders carried cheese with them when they moved from one pasture to another, and the cheese would be placed next to a campfire for melting.
In Italy you have what is called mozzarella in carozza, which translates as “cheese (okay, mozzarella) in a carriage”. Sliced mozzarella is placed between sliced, crust-less white bread, dredged in a milk with beaten eggs and either pan- or deep-fried.
If you ask me, it’s the mozzarella in carozza—NOT the croque monsieur that’s the undoubted precursor of that classic old diner specialty, the Monte Cristo sandwich, which employs the exact same procedure and ingredients with Swiss cheese and sliced ham or turkey. I substantiate this claim for the simple reason that the Monte Cristo’s origins can be traced to New York City, which has always boasted a great many people of Italian descent and Monte Cristo itself happens to be in Livorno.
A grilled cheese in Sweden (sounds like a Vonnegut title, doesn’t it?) is called a varm macka, which simply means “warm muck”. Some of you might recoil at such nomenclature, but let me be the first to assure you that when it comes to culinary terminology, “muck” is small potatoes indeed. For the most part, Swedish sandwiches—called smörgås—are open-faced, and even most simple cheese sandwiches are made open-faced and eaten cold. But a varm macka is cheese, not Grevé or Herrgårdsost as you might suspect but rather Gouda (Dutch) or Swiss, sliced, placed on buttered bread and heated in the oven.
Back to the New World and across the Rio Grande is the quesadilla, a tortilla, usually a flour tortilla but sometimes corn, filled with cheese and grilled. A full quesadilla involves two tortillas filled with cheese, stacked and heated, halves are a single tortilla filled with cheese and folded into a half-moon shape. Mexican quesadillas are traditionally cooked on a comal, which is also used to prepare tortillas. They are usually cooked without oil, but quesadillas can be fried to make quesadillas fritas, While Oaxaca (or string) cheese is the most common filling, other ingredients are also used in addition to the cheese, including cooked vegetables, such as potatoes with chorizo, squash blossoms, mushrooms, epazote, huitlacoche, and different types of cooked meat, such as chicharron, tinga made of chicken or beef, or cooked pork. Avocado or guacamole, green or red salsas, chopped onion, tomato, chiles, and cilantro are the most common toppings.
Farther south in Venezuela is the arepa de queso, a stuffed corn cake made from masa flour and then cooked on a cast iron skillet. The arepa is filled with local farmer’s cheese (mozzarella is a viable substitute) and then griddled again. Thee word arepa comes from “erepa” which means corn bread in the language of the indigenous people of Venezuela and Colombia. Early arepas were made with cassava (or yucca) flour as well as corn.
Finally, in Brazil you have a fascinating dish called the bauru. The traditional recipe calls for cheese (usually mozzarella) melted in a bain-marie, slices of roast beef, tomato and pickled cucumber in a French bun with the crumb (the soft inner part) removed. The bauru’s origins are actually well documented. In 1934, a student at the Faculdade de Direito do Largo de São Francisco, in São Paulo, Casemiro Pinto Neto[2] (known as Bauru for coming from the city of the same name in São Paulo state), entered Ponto Chic, a traditional eatery and student hangout, and asked the cook to prepare a sandwich from his specifications. “Bauru’s Sandwich” was an immediate hit, and eventually became the best-selling dish at the place. Many other eateries offer sandwiches named bauru with different combinations of ingredients—using sliced ham instead of roast beef or sliced bread instead of French bread. The city of Bauru eventually named the traditional bauru as the city’s official sandwich, codifying the recipe in a municipal law and instituting an official certification program.
Cream 2 sticks of softened butter with a cup of sugar. Mix in two large eggs, and beat until light. Sift three cups all-purpose flour with a teaspoon of baking soda and blend into the creamed mixture. Add a 6-oz. can of (thawed) lemonade concentrate. A tablespoon or so of lemon zest is a nice touch. Drop dough by spoonfuls on an ungreased cookie sheet and bake at 400 for about 8-10 mins. Cool and coat with icing made with confectioner’s sugar, lemon juice, and lemon zest. Try pink or yellow food coloring in dough and/or icing.
Mississippi stretches from the foothills of the Appalachians to the Gulf of Mexico, and her western border, her namesake, is one of the greatest rivers in the world. The state provides both residents and visitors with a wide range of natural environments: shady alluvial swamps, sunny beaches and barrier islands, rolling wooded hills, spacious piney woods and open prairies, all the home of a rich spectrum of living creatures. While this selection of materials does not claim to be definitive, it was created by Mary Stripling, who is uniquely qualified to make such a list of guides to identifying plants and animals in Mississippi.
Mary is now enjoying retirement, but as the librarian at the Mississippi Museum of Natural Science in Jackson from 1978-2010, she interacted with biologists in every realm of nature. Mary has been an avid birder and leader in the Jackson Audubon Society since the mid 1980’s, and has traveled extensively on birding ecotourism trips to destinations like New Zealand, Kenya, the Amazon and Central America, as well as to birding hot spots in North America. In each case she has used a field guide appropriate for each area. She has also utilized most of the other guides on the list while pursuing butterflies, dragonflies, turtles, freshwater mussels, insects, etc. and by helping museum guests identify all the various critters they find in the field or their backyards.
“Over the years there has been an explosion of nature field guides for North America, the eastern United States, Mississippi and surrounding states,” Mary says. “I’ve consulted with the biologists and botanists at the museum regarding the most accurate guides for each discipline. Some books included in the list are not field guide size such as Sibley’s Tree Guide, Fishes of Inland Mississippi and Birds of Mississippi, but all serious naturalists should study guides at home; you should be prepared to know what you might encounter before going into your own backyard.”
Mary includes asterisks by the titles most necessary for a Mississippi nature library. “These books will give you the most bang for your buck; for the most part the list is of selected general field guides, is not inclusive and does not include specialty guides such as guides for tiger beetles, wasps, warblers, hummingbirds, hawks, etc. I’ve included a few animal sound CDs for learning bird and frog songs and two are unique to Mississippi (the Mississippi bird and frog songs recorded by Bill Turcotte).” Mary was responsible for updating the original Mississippi bird and frog cassettes to CDs and revising the accompanying booklets. “No attempt has been made to include mobile digital apps for plant and animal identification, even though in the past few years apps have made a huge impact on nature watching. They are wonderful devices to take to the field especially for compactness, ease of use and for accessing sounds.”
But, she adds, “It is always great to curl up in your easy chair and enjoy a good read with your favorite field guide to get ready for your next outing.”
For a fuller appreciation of our state’s natural environments and their denizens, the Mississippi Museum of Natural Science in Jackson offers an absorbing collection of informative displays as well as exhibits of living plants and animals. As a center for research and support, the Museum helps to preserve and protect the swamps, the barrier islands, piney woods, prairies and living things that Mississippi calls her own.
VENOMOUS ANIMALS AND POISONOUS PLANTS
Common Poisonous Plants and Mushrooms of North America Turner, Nancy J. and Szczawinski, Adam F. Timber Press; 1991
A Field Guide to Venomous Animals and Poisonous Plants, North America, North of Mexico Foster, Steven; Caras, Roger A.; National Audubon Society; National Wildlife Federation, and Roger Tory Peterson Institute. Houghton Mifflin; 1994 (Peterson field guide series).
*Poisonous Plants and Venomous Animals of Alabama and Adjoining States Gibbons, Whit; Haynes, Robert; and Thomas, Joab L. University of Alabama Press; 1990
Poisonous Plants of the Southeastern United States Everest, John W.; Powe, Thomas A., and Freeman, John Daniel. University of Florida, Florida Cooperative Extension Services, Institute of Food and Agricultural Sciences; 1996
*Venomous Snakes of Mississippi, [pamphlet] Terry L. Vandeventer Mississippi Museum of Natural Science, 1994 (free)
BIRDS
Birds and Birding on the Mississippi Coast Toups, Judith A.; Jackson, Jerome A., and King, Dalton Shourds University Press of Mississippi; 1987; 303 p.
*Birds of Mississippi William H. Turcotte and David L. Watts University Press of Mississippi, 1999
*A Field Guide to the Birds of Eastern and Central North America, 6th ed. Roger Tory Peterson & Virginia Marie Peterson Houghton Mifflin, 2010. (Peterson Field Guide Series)
Guide to Birding Coastal Mississippi and Adjacent Counties Toups, Judith A.; Bird, Jerry L., and Peterson, Stacy Jon. Stackpole Books; 2004; 168 p.
Mississippi Bird Watching: A Year-Round Guide Thompson, Bill. Cool Springs Press; 2004; 165 p.
*National Geographic Field Guide to the Birds of North America Dunn, Jon L. and Jonathan Alderfer. National Geographic; 6th Rev Updated edition, 2011; 576 pages.
*Peterson Field Guide to Birds of North America Lee Peterson and Roger Tory Peterson (Peterson Field Guide Series) Houghton Mifflin, 2008
*The Sibley Field Guide to Birds of Eastern North America David Allen Sibley Knopf, 2003
*The Sibley Guide to Birds, 2nd ed. David Allen Sibley Knopf; 2014
BIRD SOUNDS
*Backyard Bird Song [CD] Richard K. Walton and R. W. Lawson (Peterson Field Guide) Houghton Mifflin Co, 1991
*Birding by Ear: A Guide to Bird-Song Identification – Eastern and Central North America [CD] R. K. Walton and R. W. Lawson (Peterson Field Guide Series) Houghton Mifflin Co, 1989
Prothonotory warbler (photo by Bill Stripling)
Mississippi Bird Songs [CD] William H. Turcotte Mississippi Museum of Natural Science, Mississippi Department of Wildlife, Fisheries and Parks, 1985, 2008
TREES
A Field Guide to Eastern Trees: Eastern United States and Canada Petrides, George A.; Wehr, Janet, and Petrides, George A. Houghton Mifflin; 1988; 272 p.
Identification of Southeastern Trees in Winter Preston, Richard Joseph North Carolina Agricultural Extension Service; 1976; 113 p.
Mississippi Trees Hodges, John D.; Evans, David L.; Garnett, Linda W., and Mississippi Forestry Commission. Mississippi Forestry Commission; [200-?].(This book is free and updated every few years.)
Native Trees for Urban Landscapes in the Gulf South Brzuszek, Robert F. Crosby Arboretum; 1993; 11 p.
*Native Trees of the Southeast : an identification guide Kirkman, L. Katherine; Brown, Claud L., and Leopold, Donald Joseph. Timber Press; 2007; 370 p.
*The Sibley Guide to Trees Sibley, David. Knopf, 2009; 426p
*Trees, Shrubs, and Woody Vines of Louisiana Charles M. Allen, Dawn Allen Newman, and Harry H. Winters. Allen’s Native Ventures, 2002
*Trees of the Southeastern U. S. Wilbur H. Duncan and Marion B. Duncan University of Georgia Press, 1988. Reprinted, 1992.
Trees of Mississippi : and other woody plants Dukes, George H. and Stribling, Bob. Poplar Petal Pub; [1997?]
WILDFLOWERS, MUSHROOMS, FERNS AND OTHER PLANTS
Common Poisonous Plants and Mushrooms of North America Turner, Nancy J. and Szczawinski, Adam F. Timber Press; 1991; 311 p.
*A Field Guide to Southern Mushrooms Nancy S. Weber and A. H. Smith University of Michigan, 1985
An Illustrated Guide to Tidal Marsh Plants of Mississippi and Adjacent States Lionel Eleuterius Pelican Press, 1990
Louisiana Ferns and Fern Allies (out of print) John W. Thieret University of Southwestern Louisiana, 1980
*Louisiana Wildflower Guide Charles Allen, Ken Wilson, Harry Winters Allen Native Ventures, 2011
A Mississippi Woodland Fern Portfolio George H. Dukes, Jr. Poplar Petal Publishers, 2002
Mushrooms of Mississippi: and Other Fungi and Protists George H. Dukes, Jr. Poplar Petal Publishers, 2000
*Native Shrubs and Woody Vines of the Southeast : Landscaping Uses and Identification Leonard E. Foote and Samuel B. Jones Timber Press, 1989
*Trees, Shrubs, and Woody Vines of Louisiana Charles M. Allen, Dawn Allen Newman, and Harry H. Winters. Allen’s Native Ventures, 2002
Southeastern Flora www.southeasternflora.com A superior, searchable website done by John Gwaltney, Southeastern Flora is an online resource to assist you in identifying native or naturalized wildflowers you may find in the southeastern United States. Currently there are over 1,980 species listed on this site and over 41,400 pictures to help you identify what you’re looking for. You can easily identify trees, shrubs, vines, and herbaceous plants without knowing how to read a plant identification key. Simply define a few traits about your specimen, and the visual photo search results will help you narrow your selection to the exact species. Note the Plant Picks List, which is a valuable aid.
*Wildflowers of Mississippi S. Lee Timme University Press of Mississippi, 1989
Wildflowers of the Natchez Trace S. Lee Timme and Cale C. Timme University Press of Mississippi, 2000
REPTILES AND AMPHIBIANS
The Amphibians and Reptiles of Louisiana Dundee, Harold A. and Rossman, Douglas A. Louisiana State University Press; 1989; 300 p.
*A Field Guide to Reptiles and Amphibians of Eastern and Central North America Roger Conant and Joseph T. Collins (Peterson Field Guide) Houghton Mifflin, 1998
*A Guide to Mississippi Frog Songs, [CD] William H. Turcotte MS Depart of Wildlife, Fisheries and Parks, 1988
Mississippi Herpetology Ren Lohoefener MS State University Research Center, 1983 (Out of Print)
*Salamanders of the United States and Canada Petranka, James W. Smithsonian Institution Press; 1998, 587 p.
*Snakes of eastern North America Ernst, Carl H. and Barbour, Roger William. George Mason University Press; 1989; 282 p.
Snakes of North America: Eastern and Central Regions Alan Tennant and R. D. Bartlett Gulf Publishing Company, 2000
*Snakes of the Southeast Whit Gibbons and Mick Dorcas University of Georgia Press, 2005
*Turtles of the United States and Canada Ernst, Carl H. and Lovich, Jeffrey E. 2nd ed. Johns Hopkins University Press; 2009; 827 p.
*Venomous Snakes of Mississippi, [pamphlet] Terry L. Vandeventer Mississippi Museum of Natural Science, 1994 (free)
FISH
*A Field Guide to Freshwater Fishes : North America North of Mexico. 2nd ed. Brooks M. Burr, John Sherrod, Lawrence Page, E. Beckham, Justin Sipiorski, Joseph Tomelleri (Peterson Field Guide) Houghton Mifflin, 2011
*Fishes of the Gulf of Mexico, Texas, Louisiana, and Adjacent Waters H. Dickson Hoese and Richard H. Moore Texas A&M University Press, 1998
*Inland Fishes of Mississippi Stephen T. Ross University Press of Mississippi, 2001
MAMMALS
A Field Guide to Mammals of North America Fiona A. Reid (Peterson Field Guide) Houghton Mifflin, 4th ed., 2006
Black bears
*Handbook of Mammals of the South-Central States Jerry R. Choate, J. Knox Jones, Jr., and Clyde Jones Louisiana State University Press, 1994
Mammal Tracks and Sign: A Guide to North American Species Mark Elbroch Stackpole Books, 2003
The Marine Mammals of the Gulf of Mexico Bernd Wursig, Thomas A. Jefferson and David J. Schmidly Texas A & M University Press, 2000
Mississippi Land Mammals: Distribution, Identification, Ecological Notes James L. Wolfe Mississippi Museum of Natural Science, Mississippi Game and Fish Commission, 1971 (free)
*The Wild Mammals of Missouri C. W. Schwartz and Elizabeth R. Schwartz University of Missouri Press, 2001
INVERTEBRATES (divided into categories)
»Beetles
*Beetles of Eastern North America Arthur Evans Princeton University Press, 2014
»Butterflies & Moths
Butterflies and Moths. 2nd ed. Carter, David J. and Greenaway, Frank. (Smithsonian handbooks series) New York: Dorling Kindersley; 2002; 304p.
*Butterflies and Moths : a guide to the more common American species Mitchell, Robert T.; Zim, Herbert Spencer; Latimer, Jonathan P., and Nolting, Karen Stray. Rev. and updated ed. St. Martin’s Press; 2002; 160 p.
*Butterflies of Mississippi: a field checklist Mather, Bryant and Dingus, Eve. Mississippi Museum of Natural Science; 1994. (free)
Butterflies of the East Coast : an observer’s guide Cech, Rick and Tudor, Guy. Princeton University Press; 2005; 345 p.
Butterflies Through Binoculars Jeffery Glassberg Oxford University Press, 1993
*Caterpillars of Eastern North America: A Guide to Identification and Natural History David Wagner (Princeton Field Guide series) Princeton University Press, 2005
The Common Names of North American Butterflies Miller, Jacqueline Y. Washington: Smithsonian Institution Press; 1992; 177 p.
*A Field Guide to Eastern Butterflies Paul Opler, Vichai Malikul, Roger Tory Peterson (Peterson Field Guide Series) Houghton Mifflin, 1998
*Peterson Field Guide to Moths of Northeastern North America David Beadle and Seabrooke Leckie (Peterson Field Guide Series) Houghton Mifflin, 2012
*Peterson First Guide to Caterpillars of North America Amy Bartlett Wright (Peterson First Guides) Houghton Mifflin, 1998
»Dragonfiles And Damselflies Dragonflies and Damselflies of the East Dennis Paulson (Princeton Field Guide Series) Princeton University Press, 2012
*Dragonflies Through Binoculars: A Field and Finding Guide to Dragonflies of North America Sidney W. Dunkle Oxford University Press, 2000
Stokes Beginner’s Guide to Dragonflies and Damselflies Blair Nikula and Jackie Sones Little, Brown and Company, 2002
»Insects *A Field Guide to Insects: America North of Mexico Richard White, Richard White, Donald Borror, Donald Borror. (Peterson Field Guide Series) Houghton Mifflin, 1998
*National Audubon Society Field Guide to Insects and Spiders Milne and Milne Knopf, 1980, 1996 992p.
*National Wildlife Federation Field Guide to Insects and Spiders of North America Arthur V. Evans Chanticleer Press, 2007, 496p.
»Spiders Common Spiders of North America Richard A. Bradley University of California Press, 2012
*A Guide to Spiders and Their Kin Herbert W. Levi, Lorna R. Levi, Nicholas Strekalovsky. Golden Guides from St. Martin’s Press, 2001
Ladies of leisure assemble ostensibly for cards or tiles, but in fact for drinks, talking about who isn’t there and one who is.
Even the food is fussy: lavishly garnished congealed salad, trimmed sandwiches, and the obligatory stuffed tomato salad.
Slice the top quarter off a tomato, score the flesh and scoop it out; save for salsa. Drain rind and dust with salt and pepper. Stuff with chicken, shrimp, or tuna salad.
For the starter, combine a package of dry yeast with a cup of sugar and 2 cups of sliced peaches, and 2 cups water in a glass gallon jar. Cover loosely, set aside, and stir with a wooden spoon for ten days.
On the tenth day, add 2 12-oz. cans of chunk pineapple with liquid. Stir daily for 10 more days. On the 20th day, add 1 12-oz. can fruit cocktail with liquid. Let this work for 10 more days, stirring daily. On the 30th day, drain juice off, and set fruit aside. The liquid is your pass-along starter; give a pint to 6 friends along with the following recipe. You’ll have enough drained fruit for 2 Bundt or 9×13 pan cakes.
For a cake, add 1 pint of the starter to 1 cup nuts, chopped, 1 (18 ounce) yellow cake mix, 1 (3 1/2 ounce) package instant vanilla pudding, 4 eggs, and 2/3 cup oil. Mix well. Stir in 2 teaspoons cinnamon, chopped apples, raisins/cherries, and nuts. Bake in a greased and floured tube pan at 350 for about an hour.
Remove from the oven, cool, and heave a great sigh of relief.
In 1916, James L. Kraft obtained a patent for processed cheese that was easy to transport without spoiling or perishing. Soon slices of the cheap processed cheese was being heated between slices of mass-produced white bread (Wonder bread was a frequent choice), and the dish became an essential companion to heated canned soups, particularly Campbell’s tomato. Though like any mass-produced/processed product the American grilled cheese has multitudes of detractors, it remains a favorite staple in households across the country.
Across the Pond there’s Welsh rabbit, which is made not with conies but bread, cheese in a sauce and the always-welcome option of beer. The most basic version involves thick slices of bread slathered in a thick cheese sauce made with Cheddar or some other substantial firm, off-white cheese with a slosh of your choice of beer (a good stout is excellent) and broiled. No one really knows any more how cheese on toast came to be called ‘rabbit’ or ‘rarebit’ (the variations in spelling seem to be arbitrary), but both Escoffier and Brillat-Savarin gave a recipe for ‘Lapin Gallois’ and a ‘Wouelsche Rabette’ first appeared in Antoine Beauvilliers’ L’Art du Cuisinier in 1814. Sometimes, my friends, you just have to roll with the punches.
Traveling east across the Channel you find in France the croque monsieur, which is Gruyere cheese melted inside a ham sandwich, topped with a Bechamael sauce, more Gruyere and broiled. A version called croque madame is topped with a fried egg. The dish originated in French cafés and bars during la Belle Époque as a quick snack, the name based on the verb croquer (“to bite, to crunch”) and the word monsieur (“mister”). The sandwich’s first recorded appearance on a Paris café menu was in 1910 and the dish is actually mentioned in volume two (À l’ombre des jeunes filles en fleurs, 1919) of Proust’s epic À la recherche du temps perdu, which also happens to be a culinary mother lode.
Then you have raclette, a semi-hard cow’s milk French cheese usually fashioned into a wheel of about 3 lb. that’s heated, either in front of a fire or by a special machine—you can buy a Swissmar KF-77045 Classic 8 Person Raclette (with granite stone top: red) for $120 on Amazon—then scraped onto diners’ plated bread. The term raclette itself derives from the French word racler, meaning “to scrape”. Raclette was mentioned in medieval writings in texts from Swiss-German convents dating from as early as 1291. The cheese was originally consumed by peasants in the mountainous Alpine regions of Valais (Switzerland), Savoie and Haute-Savoie (France). It was then known in the German-speaking part of Switzerland as Bratchäs, or “roasted cheese”. Traditionally, herders carried cheese with them when they moved from one pasture to another, and the cheese would be placed next to a campfire for melting.
In Italy you have what is called mozzarella in carozza, which translates as “cheese (okay, mozzarella) in a carriage”. Sliced mozzarella is placed between sliced, crust-less white bread, dredged in a milk with beaten eggs and either pan- or deep-fried.
If you ask me, it’s the mozzarella in carozza—NOT the croque monsieur that’s the undoubted precursor of that classic old diner specialty, the Monte Cristo sandwich, which employs the exact same procedure and ingredients with Swiss cheese and sliced ham or turkey. I substantiate this claim for the simple reason that the Monte Cristo’s origins can be traced to New York City, which has always boasted a great many people of Italian descent and Monte Cristo itself happens to be in Livorno.
A grilled cheese in Sweden (sounds like a Vonnegut title, doesn’t it?) is called a varm macka, which simply means “warm muck”. Some of you might recoil at such nomenclature, but let me be the first to assure you that when it comes to culinary terminology, “muck” is small potatoes indeed. For the most part, Swedish sandwiches—called smörgås—are open-faced, and even most simple cheese sandwiches are made open-faced and eaten cold. But a varm macka is cheese, not Grevé or Herrgårdsost as you might suspect but rather Gouda (Dutch) or Swiss, sliced, placed on buttered bread and heated in the oven.
Back to the New World and across the Rio Grande is the quesadilla, a tortilla, usually a flour tortilla but sometimes corn, filled with cheese and grilled. A full quesadilla involves two tortillas filled with cheese, stacked and heated, halves are a single tortilla filled with cheese and folded into a half-moon shape. Mexican quesadillas are traditionally cooked on a comal, which is also used to prepare tortillas. They are usually cooked without oil, but quesadillas can be fried to make quesadillas fritas, While Oaxaca (or string) cheese is the most common filling, other ingredients are also used in addition to the cheese, including cooked vegetables, such as potatoes with chorizo, squash blossoms, mushrooms, epazote, huitlacoche, and different types of cooked meat, such as chicharron, tinga made of chicken or beef, or cooked pork. Avocado or guacamole, green or red salsas, chopped onion, tomato, chiles, and cilantro are the most common toppings.
Farther south in Venezuela is the arepa de queso, a stuffed corn cake made from masa flour and then cooked on a cast iron skillet. The arepa is filled with local farmer’s cheese (mozzarella is a viable substitute) and then griddled again. Thee word arepa comes from “erepa” which means corn bread in the language of the indigenous people of Venezuela and Colombia. Early arepas were made with cassava (or yucca) flour as well as corn.
Finally, in Brazil you have a fascinating dish called the bauru. The traditional recipe calls for cheese (usually mozzarella) melted in a bain-marie, slices of roast beef, tomato and pickled cucumber in a French bun with the crumb (the soft inner part) removed. The bauru’s origins are actually well documented. In 1934, a student at the Faculdade de Direito do Largo de São Francisco, in São Paulo, Casemiro Pinto Neto[2] (known as Bauru for coming from the city of the same name in São Paulo state), entered Ponto Chic, a traditional eatery and student hangout, and asked the cook to prepare a sandwich from his specifications. “Bauru’s Sandwich” was an immediate hit, and eventually became the best-selling dish at the place. Many other eateries offer sandwiches named bauru with different combinations of ingredients—using sliced ham instead of roast beef or sliced bread instead of French bread. The city of Bauru eventually named the traditional bauru as the city’s official sandwich, codifying the recipe in a municipal law and instituting an official certification program.
