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| Tonight's dinner. |
Before I became a photographer, I was, among many things, a line cook. I picked up this "recipe" while on a "follow shift" at Lark, a great restaurant in Seattle run by Johnathan Sundstrom (yes, it is spelled like that). This was prepared for "family meal," as the staff meal is otherwise known. This is a great recipe if you've ever found yourself with a bunch of small pieces of good cheese.
Preheat the oven to 400.
Ingredients: A good french baguette and a bunch of different good cheeses. If it's a hard cheese, grate it. If it's a soft cheese, spread it. Mix goat and cow. Put in some blue. Provolone is tasty. Some grated low-moisture mozzarella (only a little).
Split the baguette half, but don't cut all the way through. Pry the bread open so it lays fairly flat. Load cheese.
Bake until GBD*. Enjoy with a nice slice of apple and a glass red wine.
*Golden Brown and Delicious
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