mildly fancy grilled cheese + roasted tomato soup
hi friends, lovers + people probably related to me,
the magnificent seven
feeling a little overwhelmed that all the books I had on hold at the library became available at the same time.
a classic combo
so, this is not the white bread, kraft singles + campbell’s soup version of my + most peoples’ childhoods. that version is delicious + nostalgic inducing, really a perfect weekend lunch. this version is a little more upscale (code pretentious) - the type you might order at a bougie hipster version/nod of/to a diner.
so for the sandwich all you really need is butter, sharp cheddar + good sourdough bread. Still trying my hand at making my own but not ready to share that process with you all yet - so purchase something that looks absolutely delicious. Make sure you cook on medium/low to melt the cheese + then medium/high to get it crispy toasty
for the soup - it’s inspired by that campbell’s original + also the tomato bisque at the orchard in frederick, md - my platonic ideal of what tomato soup should taste like, creamy + fresh with a hint of heat
you will need:
a yellow onion or 2 shallots
2-3 cloves of garlic
tomato paste (just a couple tablespoons, so save it for chili, salsa or tomato sauce)
a couple tablespoons - to a half stick of butter
salt, pepper, red pepper flakes
a little basil (fresh, stolen from your roommates’ plant is preferable)
a container red cherry/ other small tomatoes
1 large can of san marzano tomatoes
half + half or heavy cream
cover your cherry tomatoes in a little olive oil + salt & pepper, roast at 375-400 until bursty
melt the butter in a dutch oven or another other heavy bottomed pot - add in thinly sliced onion + garlic, cook until softened + fragrant, add in tomato paste, salt + pepper, red pepper flakes - cook until a dark almost brick red
add in the roasted tomatoes + the can of san marzano (crush those ones with your hand), toss in your basil leaves + let it come together on the stove a bit (at least 15-20 minutes)
taste, see if it needs anything. blend it until smooth, + then put it back on low heat - eyeball swirling in some cream/ half+half - you want it to be primarily the red in red orange. This goes really well with a dry champagne/prosecco/ cava situation + or honestly just some v. cold ginger ale
particularly good things i consumed this week
crispy bits of hot italian sausage straight from the pan
catching up over multiple small plates + a bottle of wine - on a Monday, which felt so v. grown up + cosmopolitan
the start of You’re Wrong About, next deep dive - Princess Diana
this phrase describing a fat bear named holly - “her appearance at that time somewhat resembles the shape and color of a toasted marshmallow”
this kind of preppy retro(y) shirt for my already chilly fall morning runs
book club on thursday, filled with conversation, ( a reminder on how much i love) chips w/lime, a few tacos + margaritas
this v. good profile on ina garten
currently consuming
topics of conversation - miranda popkey, it’s taken me a little to get into it, but mostly because it makes you look internally a bit.
emily in paris - in all it’s cringe(y) wonderful goodness
as always,
MK