This week we were craving some comfort food and what better comfort food than some grilled cheese and tomato soup? As delicious as a regular grilled cheese is, we decided to get a little crazy a make some gourmet grilled cheese and let me tell you, they were AMAZING. And when they were paired with Taylor’s tomato soup? Mind-blowingly delicious.
Mary picked up some artisan bread, I brought some cheese (Dubliner, Londoner, and Swiss), Nicole provided some apples, onion and tomatoes, Annie whipped up a salad and Robyn brought some veggies and hummus.
It was fantastic. Everyone’s sandwich was a little different. Some people had cheese, basil and tomato; others cheese, onion and basil. Basically every combination you can imagine was grilled up to perfection.
I think the best thing about grilled cheese is how easy they are to make. In a hurry? Grab a couple slices of bread and some cheese, throw it in the frying pan and there you have it. Dinner.
Taylor made a fantastic tomato soup, so here’s the recipe for that!
- 3 pounds, medium plum tomatoes, halved lengthwise
- 4 tbsp. olive oil
- Salt and freshly ground black pepper
- Pinch sugar
- 3 tbsp. butter
- 4 shallots, chopped
- 2 tbsp. tomato paste
- 4 cups chicken stock
- 1/2 tsp. cayenne
- 1 cup heavy cream
- 3 tbsp. chiffonade fresh basil leaves
- Preheat oven to 400 degrees F.
- Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar.
- Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.
- Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan.
- Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.
Last week I mentioned that our group was featured in this month’s MIX magazine. I just got my hands on a copy and I’m so glad we get to share the story behind Friday Night Dinners and some of our favourite family recipes with you. If you’re in Oregon, you can pick up a copy in stores; for everyone else in the U.S. and around the world, our article and recipes can be found here: http://www.oregonlive.com/mix/index.ssf/friday_night_dinner_party/the_healing_power_of_food_family_recipes_for_a_din.html
Happy eating, everyone!