Happy New Year! I feel refreshed and hopeful with every new year. This year in particular because we seem to be rounding a corner with the vaccination roll out. Our hearts have been especially heavy because my husband is an Emergency Room Physician and I am a Registered Nurse. In the back of our minds we always knew a pandemic was possible but never truly believed it would happen. In the beginning, we were glued to the news trying to understand what was happening like everyone else. We did our best to inform our family and friends of the severity of this virus. We tried to be good examples on how to navigate our new way of living. We questioned ourselves many times on how to best limit our social lives. My son, a high school senior had dreams that this would be his year as a wrestler. We witnessed his dreams crumble right before our eyes. The frustration to keep them motivated to do well in school when everything felt so hopeless. Polarizing politics, civil unrest, fires, earthquakes need I say more? Our mental fortitude waxed and waned. I know we have a long road ahead but I’m hopeful that we are heading in the right direction. We know more about this virus than one year ago. We are better at treating patients who get infected. We now have a vaccine.
For those of us that cook and use it as a creative outlet. This was our moment. All of a sudden time was no longer an obstacle. My weekends were free with nowhere to go. Time alone in the kitchen always was my sanctuary. I, like many others became a sourdough addict. I was always the self-proclaimed non-baker. I hated to measure and weigh. I’m drawn to the fire and flame and improvisation of cooking. I love the sound of my knife as I chop and the sound of sizzling when food hits the pan. The pandemic actually gave me pause and opened up a side of me that I didn’t think existed. Strangely, I wanted to slow down and learn to weigh in grams. I didn’t mind waiting two days for one loaf of bread. I mean this is insane but it has been the most rewarding thing I’ve learned in the kitchen in a very long time. I feel more complete and well rounded. A confident home cook. In hindsight, I am grateful that cooking was there for me. Cooking kept my mind curious and excited. With all the frustrations that 2020 ushered in, cooking became my center. It kept the home stable and loved. It reminded me that when the world seemed to be falling apart we should take hold of what we can control. It helped me realize that I am the only person responsible for my happiness. My faith and family held together and we are indeed closer. I knew that when the year came to a close I wanted to end it well. On New Years Eve I made myself a luxurious sandwich. Black Winter Truffles with Comté cheese and fig jam with homemade sourdough bread.
This isn’t a recipe in the official sense. It’s more of an idea with tips. The ingredients are interchangeable and can be fluctuated as you see fit and desire. Here is a list of the ingredients I used.
Sourdough Bread, KerryGold Salted Butter, Comté Cheese, Fig Jam and Black Winter Truffles
Tips
Mise en place-French for setting up. Have everything ready to go. Butter at room temp, grate cheese, shave proper amount of truffles
Butter both sides of bread
If bread has open crumb use larger slices so cheese doesn’t fall out
Cover skillet to help with melting
Cheers to a better year from an RN and Home-Cook.
