Happy Friday folks! It is a big day of changes for me, closing one door so that I can open another and it sure is nice to have the opportunity for a weekend trip to celebrate the door closing and to take a break from the hussle and bussle of Manhattan life.
For today's GCF, I thought I would give you all a recipe for a GCF for the Road, simple yet delish and satisfying!
The bread base we will be using is Gourmet Garage's Rye with Caraway Seeds. Herbal and anise flavored, this bread packs in all of the health benefits of the caraway seed. It helps prevent the common illnesses like: colds, coughs, fevers, bronchitis, sore throats, along with other infections. On top of which it aids with liver and gallbladder issues! And apparently, helps with decreasing your appetite. All in all, a nice added bonus you get when you ingest something with Caraway seeds. You can find them in breads, cheeses, teas, liquors, and of course utilized as a spice on its own!
Now that you have the bread, I like to go with a simple cheese for this Road Trip GCF that will be good once melted but yet cooled and eaten while having one hand on the wheel. That cheese will be Gourmino's Emmentaler, made from the raw milk of Swiss alpine cows. The version we are using will also be aged in caves nearby, giving the cheese a deeper, nuttier, more developed and complex taste! The mixture of the superior non-tarnished milk, the clean mountain air and the natural aging environment makes this a cheese that has all those flavors you love in a Swiss cheese but with a more sophisticated bent. You can find this cheese for $14.99 a pound at Murray's cheese. Slice a few nice thick slices of that and place it on top of one of the pieces of bread. Now, top that with homemade roasted cheery tomatoes. I like to roast cherry tomatoes for just about twenty minutes on about 300 degrees with a drizzle of olive oil. Once they have roasted for twenty minutes pull out and place about four tomatoes, on top of your cheese and top with a few leaves of parsley and a small drizzle of olive oil. Time to heat! Then let the sandwich cool for about three to five minutes before wrapping it up and putting it in your bag so you can eat it will driving! I promise it will be delish and satisfying and give you energy to keep going for the length of your drive.
Have a lovely weekend folks!
No comments:
Post a Comment