Since last week Marilyn and I have been sick with a nasty cold that made us feel horrible with fever and pain in every part of our bodies. I really really wanted to eat comfort food but a kind of comfort food that didn’t involve chicken noodle soup. Don’t get me wrong, I love chicken noodle soup but I wasn’t craving it. I was reading Food&Wine Magazine and I saw a recipe for Époisses grilled cheese with pecans that I couldn’t resist to make because a couple of weeks ago we had eaten this delicious cheese. We tried making this grilled cheese with the Époisses and loved it! This is so easy to make. We made grilled cheese before with strong cheeses but we never added hot pepper jelly or toasted pecans. We used sourdough bread made from a local bakery called Macrina, we spread a local hot jelly pepper called Mick’s on the bread that is delicious. With lots of butter and a drizzle of aged balsamic vinegar over the top, this turned out to be one of the best grilled cheeses we have ever had! (recipe from Food and Wine)
Your favorite hot pepper jelly
Toasted pecans, chopped
1 chilled round of Époisses cheese, cut into 1/4 in. slices
Aged balsamic vinegar
Cut 1/2 inch slices of sourdough bread. Spread the hot pepper jelly on one side of each piece of bread.
Add pieces of cheese, sprinkle the pecans on top and top it off with the other slice of bread.
Spread butter on the outside of each side of bread and grill in large cast-iron skillet over medium heat for 4 minutes until golden.
Flip over and cook 4 minutes more until golden on other side.
Drizzle with aged balsamic for extra deliciousness!!
We had a nice pinot noir to go along with… Yummy!!
Beijos e Tchau!
Ludmilla and Marilyn Chudda