What’s the world coming to? Justcooknyc writing about grilled cheese? Well, grilled cheese is kind of trendy in NYC right now, but that’s not the reason. I’m writing about it because the weather cooled down last night, a lot. A live in a top-floor apartment which is great for light, but it gets quite warm in the summer. I’m air conditioner-dependent for sure, and I do a lot less cooking when it’s warm. A lot less baking too. But with the cool breeze flowing through my place today, I’ve got yummy things on my mind — brownies, soup, casseroles, and grilled cheese. A while back I was invited to a great event sponsored by Harry & David. Their executive chef was doing cooking demos, and I wondered how making grilled cheese was relevant since all I knew about were their chocolates, confections, and fruit baskets. It turns out they sell other things like relishes and salsas, so I watched the demo, and it got me thinking.
On my way back from Big Summer Potluck, I stopped by a roadside stand and picked up some local jarred goodies, including this quince jelly. I had some manchego in the house, so I grated that finely. The Harry & David chef inspired me to buy some raisin bread too. I spread the jelly on one side of the bread and added the grated cheese to the other. I fried that up in way too much butter, and it was just about perfect — both sweet and salty. Now I need to get myself a panini press for my desk at work so I can make grilled cheese for lunch everyday, and I’ll be all set.