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January 19, 2012
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A yearning for comfort food

I really, really do not like getting sick. Even if my schedule is a little light, even I have better things to do than stay at home, feeling like... well you know...

I do not want to go out, so I find myself (when I can get myself out from under my blankie in my chair), scouring the shelves to see what I can make myself. We never really know when we are going to get sick and I, for one, do not really stock up for "sick days."

Tea, yes! Lots of it! I know there I am prepared as I keep a good assortment of teas! What is this? I spy a few packages in a corner of a shelf... Oatmeal, yes! That will help out a lot, nice and warm! But where is the chicken soup? Where is the minestrone? Definitely have to keep some better "sick" food at home! I am really getting tired of peanut butter!

WEBSITE OF THE WEEK

When I Googled "Sick Food Recipes," one of the sites/pages that came up was the column I wrote last February about the same thing; maybe this is seasonal for me!

This week's "Website of the Week" is from Cooking Light; the link takes you to a community thread about favorite foods when one is sick (like me). Might I add, one of my ultimate fall-backs when I am sick is a grilled cheese sandwich and my recipe is down below.

http://community.cookinglight.com/showthread.php?t=61637

RANDOM ANNOUNCEMENTS

The Continuing Education Classes are starting back up at WCCC/Colorado Mesa next month! This semester I will be teaching courses in Soups, Stews, Chowders, Chilis, Fondues, Cheesesteaks, and of course, Cheesecakes! Take a look at the schedule (http://www.coloradomesa.edu/wccc/documents/CECSpringCatalog_1112.pdf) and pick out some! You can also call WCCC at 970-255-2828.

The 10th annual Taste The Grand Valley is Monday, Jan. 23, at Two Rivers Convention Center from 4-7:30 p.m. Taste of the Grand Valley is a food festival featuring local restaurants, catering companies and food products. Exhibitors provide samples of their food and/or beverage from their booth, and participants enjoy an evening of tasting and fun, all while supporting United Way of Mesa County. It's a great event so stop on by!

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Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached at decadencecheesecakes@mindspring.com, through their website at www.decadencecheesecakes.com, on Facebook or by calling 256-4688!

Follow the adventures of Decadence on Facebook at www.facebook.com/pages/Decadence-Gourmet-Cheesecakes/171538834903 or on Twitter at www.twitter.com/decadenceGJ. We're close to 1,400 friends on Facebook and when we hit 1,500, we'll do another giveaway contest!

8 (1/2-inch thick) slices country-style sourdough bread

12 ounces Monterey jack, farmhouse Cheddar, Gruyere, or imported Swiss cheese, thinly sliced

4 tablespoons unsalted butter

Add-ins choose one:

8 slices smoked bacon, cooked and broken into 1-inch pieces

2 vine-ripened tomatoes, sliced, and drained on paper towels for 5 minutes

8 slices baked ham

Heat a large skillet over medium-low heat. Place 4 slices of bread on a cutting board and generously butter the top sides of each slice. Melt another tablespoon of the butter in the skillet; swirl around to coat the pan.

Lay 2 slices of bread, buttered side down, in the skillet. Put a few slices of the cheese on the bread. Lay the bacon, tomato, or ham on top of the cheese. Cover with a few more slices of cheese. Top with two of the remaining slices of bread, placed buttered-side up. Cook, without pressing, until the bread browns and the cheese is slightly melted, about 5 minutes. Turn the sandwiches with a spatula and add a small hazelnut-size piece of butter to the pan. Cook slowly, adjusting the heat as needed to melt the cheese completely before the sandwiches are brown, about 3 to 4 minutes more. Repeat with the other 2 sandwiches. Serve.


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The Post Independent Updated Jan 19, 2012 09:57PM Published Jan 19, 2012 09:55PM Copyright 2012 The Post Independent. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.