Falling in love with fall....
Apple and Gouda Grilled Cheese
Adapted from: Country Living
4 slices of fresh bread (Goodness Grows, Savage River Farm, Harris Bakery, Caporales)
1 apple, peeled and sliced thinly (Ruggles Orchard, Rice’s Orchard)
4 slices smoked or regular Gouda cheese
- Lay out your slices of bread. Add 1 slice of cheese to 2 slices of bread. Add apple slices on top of each slice of cheese (divide the apple slices in half between 2 sandwiches). Top with another slice of cheese, and then place the remaining bread slices on top. Slather butter on the top piece of bread.
- Heat your skillet over medium heat, and lay the sandwiches with the buttered bread touching the skillet. Butter the top piece of bread now. Place a sandwich press or heavy bottom skillet on top of the sandwiches to press them down. Cook for 3-4 minutes on first side, or until browned. Flip carefully and cook 2-3 minutes on the other side, allowing to brown (careful – second side usually cooks faster).
- Slice sandwiches in half and serve immediately!
- Makes 2 sandwiches
Recipe adapted from: Natalie at lifemadesimples.com
- 1 tbsp. all-purpose flour
- 1 tbsp. butter
- ½ of a yellow onion, diced
- 1 leek, rinsed well and diced
- 1 clove garlic, minced
- 1 c. whole milk or half & half
- 4 c. or (1) 32 oz. box chicken broth
- 3 russet potatoes, rinsed, peeled (optional) and cubed into ¼"-1/2" chunks
- 2 c. fresh corn
- 1 tsp. kosher salt + a pinch for sweating
- ½ tsp. freshly ground black pepper
- ¼ tsp. cayenne pepper, or less, depending on personal taste
- 3 slices of thick-cut bacon, cooked until crisp and diced
- ½ c. medium-sharp cheddar cheese, grated
- 1 tsp. minced parsley (optional)
- Set a large stock pot or Dutch oven over medium-low heat. Add butter and melt. When the butter has melted add the onion and leek. Add a pinch of salt to help the onion and leek sweat and cook for 4-5 minutes until tender and transparent. Add garlic and corn and cook for 2-3 more minutes.
- Sprinkle in flour and whisk. Slowly add chicken broth and then milk. Turn heat up to medium-high, then add potatoes. Season with salt, pepper and cayenne. Simmer for 25 minutes or until potatoes are tender.
- Once the potatoes are tender and the soup has thickened, remove from the heat. Add in cheddar cheese (and parsley) and stir until incorporated. Spoon into individual bowls and top with crisp bacon pieces. Serve immediately.