An American Classic – Grilled Cheese and Tomato Soup

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An American classic cannot be easier!

PANTRY TOMATO SOUP

  • 3 tablespoons Butter
  • 1 Onion, finely chopped
  • 2 tablespoons Flour
  • 1 24 ounce can Tomatoes (can be crushed, whole, sauce, etc.)
  • 24 ounces water (use can to measure out while cooking)
  • 2 Bouillon Cubes (veggie, beef, and chicken all work)
  • Salt and Pepper, to taste

Over medium heat, melt butter and add chopped onion. Sautee until onions are translucent and start to soften, about 3-5 minutes. Add flour and stir to coat onions, about 1 minute. Add tomatoes and water, stir in boullion and season to taste. Simmer about half an hour. Transfer mixture to blender and blend until totally smooth. You can add cream or cheese to thicken, if desired.

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“Breakfast” Grilled Cheese

chef's journalThis is a pretty simple and quick breakfast that you may make as little or as much of as you like. In this case, I used about 1/2 cup of pancake batter (from an add-water mix), two slices American cheese, and 2 slices bacon. I first cooked the bacon and reserved a little grease. I divided the batter for form three pancakes. Upon flipping over the pancakes, I added cheese to two cakes. Finally, I stacked up the pancakes with a slice of bacon between each stack (cut in half so it would cover the full pancake. A little messy for cooking, but damn tasty!

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Late Night Snacks: Open Faced Bacon Grilled Cheese

It’s been mentioned a million times, my favorite food is cheese. There are always odds and ends in my fridge, thanks to my obsession with Maywood Marketplace, and now my employment with Whole Foods Market. I also usually have bacon in my fridge or freezer, both because I believe its effects on men in the art of seduction, and because it’s such a tasty, versatile ingredient.

Because of my cholesterol raising refrigerator stockpile, I’m usually prepared to put together a tasty late night snack. You can put together a pretty tasty grilled cheese sandwich with minimal effort by using your oven and not your frying pan – less mess to worry about in the morning.

Oven Baked Open Faced Grilled Cheese
Prepare bacon using your broiler setting. Arrange slices in a single layer on a lined cookie sheet (you can use parchment paper or aluminum foil). I like to brush the bacon with a bit of brown sugar and maple syrup to balance out the saltines of both the bacon and the cheese. Broil on low about 10 minutes or to your desired crispiness. Remember, you will be baking it once more for sandwiches, so you might want to leave it a bit chewier than normal as it will crisp up during the baking process. Meanwhile, spread a thin layer of butter on one side of each slice of bread you will be using, probably about a teaspooon per slice. As for cheese, I like to grate odds and ends of whatever is in my fridge that will melt well – I’ve used gouda, emmentaler, cheddar, manchego, robusto, UnieKaas, fontina, etc. When you’re ready, set the oven to 350 degrees, arrange bacon in a single layer on the dry, non-buttered side of the bread, and sprinkle with cheese. Bake sandwiches in the oven about 10 minutes, or until cheese is melted and bubbly. Eat open faced with a knife and fork, or just close those puppies up and enjoy as normal.