2013 Artisan Cheese Festival cooking demonstrations
Serrano Ham & Nicasio Foggy Morning Cheese Torta
with Black Truffle & Sunnyside Farm Eggs
8 egg bread slices or brioche slices
4 oz thin sliced Serrano ham
2 Tbsp black truffle paste
4 oz Nicasio Foggy Morning cheese, sliced 1/8-inch thick
4 Tbsp soft butter
2 cups warm cheese sauce (recipe below)
Lay out slices of bread. Spread four slices with an even amount of truffle paste. Divide the sliced ham on top of the truffle bread slices, top with the sliced cheese and the remaining piece of bread. Lightly coat the outside of the sandwiches with a little soft butter.
Heat a skillet (large enough to hold the sandwiches) over medium heat. Add a small amount of butter to the pan. Add the sandwiches and cook until golden brown and crisp. Flip and brown the remaining side and cook until the cheese is melted. Remove to a cookie pan and keep warm.
In the same pan, cook the eggs slowly to sunnyside up.
To serve, place the sandwiches on serving plates. Drizzle with the warm cheese sauce. You can broil the sandwich at this point, if desired. Top with the sunnyside egg and serve. If it’s Sunday and after 10 am, I like mine with a nice cold ale!
2½ Tbsp butter
3 Tbsp all-purpose flour
2 cups warmed milk
¼ tsp salt
⅛ tsp white pepper
2 oz. Nicasio Foggy Morning cheese, shredded
In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with salt & pepper. Allow to simmer for 2 to 3 minutes. Stir in the cheese and whisk until melted. If the sauce seems too thick, thin with a little milk. Keep warm until ready to serve.