As many of you know, I lost my grandfather this past week. He was an incredible person and I will miss him terribly. I am working piece about him, but in the meantime, I wanted to post something that is a break from the sad. I hope you enjoy!
The Farmer’s Market is my happy place. Weather permitting, I try to go as often as I can and I have my favorite stands. So much culinary potential! One of very favorites sells a PHENOMENAL goat cheese. To tell you the truth, I liked, but didn’t love, goat cheese until I tried this particular goat cheese and I will tell you why. There are two reasons. The first I can’t remember. The cheese maker/proprietor explained his methods to me but I wasn’t really listening because of the second reason. The second reason is that he is an extremely good looking goat farmer who makes cheese. Additionally, he has a brother is A.) also good looking and B.) also raises goats and makes cheese. It was almost too much for me to bear.
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| I don't care what you say, goats are cute. |
I should point out that I was standing there next to my mother, who is a wonderful woman but a lousy wingman, as any good mother should be. The first time I saw him and walked away with my first 2 oz, $6 container of smoked paprika goat cheese (smoked paprika! Was he reading my diary?!) I began concocting a fantasy about myself ALSO living on a farm and becoming a cheese maker. This would not be the day I sealed my fate as Mrs. Goat Cheese Farmer (GCF). Aware that I had not started off on the most alluring foot with my future husband, the goat cheese farmer, as I could not stop staring and saying, “Yummmmm cheeeeese” and my mom was doing the same, (we’re some classy broads) I knew I needed a fresh, mom-free, start.
Anyone who knows me well knows that farmer/cheese maker has always been one of two or three dream jobs I like think about from time to time—the others being food writer, chocolatier and a lazy Martha Stewart. Well, maybe not actually Martha Stewart, more like I could have my own cooking/lifestyle empire but without the minions. Can you have an empire without minions? I don’t know, I’m getting off topic.
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| Have I mentioned that I love smoked paprika? Because I do. |
It turns out that the first time I saw my GCF also happened to be the last (so far, though my fingers are crossed!) A few weeks later, I made my triumphant return the market. Wearing my fabulous new aviator sunglasses that made me feel like a cross between Gloria Steinem and Carrie Bradshaw, I was ready to hit the cheese stand. When I arrived, lips perfectly glossed, hair bouncing in the morning sun, I flashed a grin, looked at the cheese selection, and looked up into the eyes of a 60 year old woman. Who in the hell was this and where was my goat cheese farmer?!? I put on lip gloss, dammit!! I stood there for a few moments, pretending to ruminate over the choices (as if I was going to walk away with anything other than smoked paprika, please) hoping he had just run to the car. But no, this lady was the cheese reality, dashing the hopes of my cheese fantasy. I should have asked where, oh where, had the cheese stud gone but I lost my nerve. Feeling deflated, I wandered over to the Butterwood Bakery stand, bought a pastry the size of my head, and ate my feelings. I still gloss my lips to go to the Farmer’s Market, even if it’s just for me, the 60 year old cheese lady and some beautiful Swiss chard. Because, hey, why not look your best for some of the finest produce in Western New York.
Picking out a recipe for this entry was tough. It should, of course, be goat cheese related, but I find I never have the chance to cook with this particular stuff because I end of eating it straight on crackers or with my bare hands. Classy. Instead, I decided to go for a tried and true favorite that would demonstrate the lactose wonderland cheese can create. I present to you a most favorite grilled cheese sandwich, Gruyere and Apple Grilled Cheese. It’s the perfect combination of fancy and rustic and it showcases cheese perfectly.
Here is what you will need:
2 slices of good white bread—think Italian or fine sandwich bread
2-3 very thin, peeled apple slices, preferably the Pink Lady variety. I like something sweet/tart but something all the way tart would be delicious too
3-4 thin slices Gruyere cheese. This is all a personal preference, depending on how cheesy you like your sandwich. I like mine very.
And of course, butter
Heat a frying pan on low heat. Butter one side of each slice of bread. Lay butter side down of one slice bread onto warmed frying pan. Layer apple and cheese, top with second slice of bread, butter side up. Cover pan, wait about three minutes. Flip sandwich. Bread from the bottom should be toasty and brown. Cover and wait an additional 2-3 minutes, or until the second slice of bread becomes sufficiently brown and toasty.
Serve and enjoy, preferably with beer.
