Grey rainy days make you feel sluggish don't they? Not up for traipsing about from one corner of the city to the other? Don't you kinda just want to be home under the covers cozy watching a movie with a glass of red wine and something warming to eat? How about a grilled cheese? Homey and delish - and tonight's will be absolutely perfect with a nice glass of Cabernet Franc, perhaps from the North Fork, Lieb's Cab Franc would be a wise choice.
What goes into today's grilled cheese?
Eli's Multigrain Health Loaf
Rogue River Creamery's Smokey Blue - The stunning smoked blue from the award winning Oregon based creamery, Rogue is cold smoked over hazelnut shells for sixteen hours. In return, on top of the classic blue flavors you get a smokey and rustic caramelly sweetness with somewhat nutty notes.
Portobello Mushrooms
Shallot
Sweet Baby Bell Peppers
Rosemary
EVOO
Balsamic Vinegar
Dijon Mustard
Soy Sauce
Sel de la Guerande
Freshly Ground Black Pepper
Crushed Red Pepper Flakes
How to prepare this smokey grilled cheese?
I like to brush the portobello mushroom with a mixture of EVOO, balsamic, mustard, soy sauce, some salt and pepper and perhaps a little bit of rosemary and crushed red pepper flakes. Roast in the oven at 350 degrees for fifteen to twenty minutes or until the mushroom seems to be dark brown. While your mushroom is roasting, chop up two baby sweet bell peppers and half of a shallot and toss them with some rosemary and EVOO and lightly saute till golden brown. Grab your health loaf and slice two thick pieces, brush each side with some EVOO and place your cooked portobello on top with a nice piece of Rogue's Smokey blue and your sauteed peppers and toast away. It will be a satisfying and filling grilled cheese, perfect on a gloomy night like this.
No comments:
Post a Comment