A Favorite Combination
April is a big month in my family. Not only is it the month of the grilled cheese and Thomas Jefferson’s birthday but it is also both my wife and daughter’s birthday. They happen to share their birthday on April 2nd. As with Thomas Jefferson, my wife and daughter both, have a love affair with cheese. Thomas Jefferson who could be considered America’s first “foodie” discovered his love of Parmesan cheese when he was the ambassador of France in the 1700’s. A little restaurant trivia for you, Thomas Jefferson also invented the “dumbwaiter” which was really what we call a Lazy Susan today. The name Dumbwaiter later became an elevator that would carry food from one floor to the next in nicer hotels.
So, with that being said, one of my favorite all time lunches has to be a grilled cheese and tomato soup. I would venture to say that I am not alone in this. The thought of having a grilled cheese and a cup of delicious tomato soup takes me back to a younger time of playing in the woods or fishing in the creeks around my grandmother’s house, when you really had no sense of time at all. The only way we really knew what time it was was when we were called in for lunch and then later for dinner. Actually, when I was a kid, my grandmother called lunch dinner and dinner supper. A freshly made grilled cheese and a cup of tomato soup was always one of my favorites. I loved to dunk my grilled cheese into my tomato soup, although my grandmother did not like this because the soup would drip all over the table.
As a parent now myself, I try to replicate those moments with my own children. It always takes me back to that place at Nanaw’s and Lefty’s that I love sharing with my children. I hope that children have created their own memories along the way that they will share with their children, and the love of a grilled cheese and tomato soup will live forever. Here are my takes on a freshly made grilled cheese and tomato soup.
I hope you enjoy these simple recipes and are able to create and reflect upon your own memories.
Thank you and always eat well.
Roasted beet and arugula salad with grapefruit, candied walnuts and feta
Ingredients:
2 ea. fresh beets, roasted in the oven at 350 for about an hour, then peeled
4 oz. fresh arugula
2 ea. ruby red grapefruit, segments removed
8 oz. candied pecans
4 oz. fresh feta cheese
4 oz. fresh sugar snaps, blanched
1 cup mint vinaigrette
Directions:
In a small mixing bowl add arugula and sugar snaps and toss with salt, pepper and a little of the vinaigrette. Arrange on a serving plate or platter. Cut beets into small wedges and arrange on platter with the grapefruit segments and the walnuts, Drizzle with a little dressing and top with the feta cheese.
Candied pecans
Ingredients:
1/4 cup sugar
1/4 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. kosher salt
1 ea. egg white
1 tsp. water
Directions:
Mix sugar, brown sugar, cinnamon, salt together. In a separate bowl mix egg white and water together. Pour over cinnamon sugar and mix well. Combine with nuts and bake on a parchment lined baking pan at 325 for 25 – 30 minutes. Watch closely so they do not burn. Nuts are the number one item burned in a professional kitchen
Mint Vinaigrette
Ingredients:
1 cup Fresh mint, packed
1 Tbs. Dijon mustard
1/2 ea. Shallot
2 ea. Garlic cloves
1 Tbs. Honey
1/2 cup Champagne vinegar
1 cup Canola olive oil blend
Salt and pepper to taste
Directions:
In a food processor, combine all of the ingredients and blend until smooth.
Smoked Brisket Grilled Cheese
Ingredients:
8 oz. Smoked brisket (you can use pulled pork
or short ribs if you like)
1/4 cup Worcestershire sauce
8 ea. slices of your favorite sliced bread, I like to use Brioche
2 oz. smoked cheddar, shredded
2 oz. smoked gouda, shredded
2 oz. Chihuahua cheese, shredded
1 oz. gruyere cheese, shredded
1/2 cup horseradish aioli
1/4 cup butter, softened
Directions:
Directions: Brush each piece of bread with softened butter. Heat brisket in a sauté pan and add Worcestershire sauce. Place the bread slices on a preheated griddle, spread aioli on both sides of bread and place a 1/2 oz. of the cheddar and gouda on one piece of bread and place a 1/2 oz. of Chihuahua and 1/4 oz. of Gruyere on the other half of bread. Place the heated brisket on bread and top with other piece of bread. Cook until bread is golden brown, and cheese is melted through.
Horseradish Aioli
Ingredients:
4 oz. roasted garlic
2 Tbs. Dijon mustard
1/4 cup lemon juice
2 ea. egg yolks
3/4 cup olive oil
Directions:
Directions: In a food processor add egg yolks, Dijon, garlic and lemon juice and blend. With machine running slowly add oil and season with salt and pepper.
Tomato Bacon Soup with Basil and Cream
Ingredients:
2 ea. onions, fine dice
1/2 lb. bacon, fine dice
8 ea. garlic cloves, minced
8 tbs. butter, unsalted
2/3 cup All-Purpose flour, sifted
2ea. 28 oz. cans diced tomato in juice
1/4 cup fresh basil, chopped and packed
1 cup chicken stock or broth
1 cup heavy cream
1 tsp. crushed red pepper flakes
Salt & pepper to taste
Directions:
Directions: In a large soup pot add onion and bacon and render slowly until bacon is crisp and all fat has been rendered out. Add garlic and cook for about a minute or two, be careful not to burn garlic. Add flour and stir well to combine, cook for about a minute or so. You want to make sure the starchy flavor is cooked out of the flour. Add chicken stock and stir until well combined. Add tomatoes and stir well. Add basil and crushed red pepper and stir well. Let simmer for about 10 minutes. At this point you can pulse the soup with a hand immersion blender. I like to leave the soup chunky, but you can make it the consistency that you enjoy. Add heavy cream and season with salt and pepper to taste.
White Chocolate and Pecan Bread Pudding
Ingredients:
5 ea. whole eggs
3 ea. egg yolks
1/2 Qt heavy cream
1/2 cup Half & Half
3/4 cup sugar
1 Tbs. ground cinnamon
1 Tbs. pure vanilla extract
3/4 cup white chocolate chips
1/2 cup pecan pieces
7 ea. Croissants, or the equivalent of any white type stale bread, cut into cubes
Directions:
In large mixing bowl add whole eggs, egg yolks and sugar, whisk until mixture is pale yellow. Scald cream and then slowly add to egg mixture. Add vanilla and cinnamon, then add all the bread, white chocolate, let soak for about 25 minutes. In a large muffin pan, fill each to the top and bake at 325 for about 15-20 minutes or until set.
Whiskey sauce
Ingredients:
1/2 lb. Brown sugar
1/2 lb. Butter, unsalted
3 Tbs. Heavy cream
2 Tbs. Favorite whiskey
Directions:
In medium saucepan add sugar and butter and heat on medium heat whisking until well combined and the sugar is completely melted. Remove from heat and slowly add the heavy cream whisking until combined. Add rum and pour over bread pudding
