Cream of Tomato Soup
Adapted from Smitten Kitchen
2 (28-ounce) Cans Diced Tomatoes, Drained, 3 Cups Juice Reserved
1 1/2 Tbsp Brown Sugar
4 Tbsp Unsalted Butter
4 Large Shallots, Minced
1/4 tsp Ground Allspice
2 Tbsp Flour
1 3/4 Cups Chicken Stock, Low-Sodium
1/2 Cup Heavy Cream or Cooking Cream
2 ounces Brandy
Salt and Cayenne Pepper
Heat Butter over medium heat in large saucepan until foaming. Add Shallots and Allspice. Reduce heat to low, cover, and cook, stirring occasionally, until Shallots are softened, 7 to 10 minutes. Add Flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Gradually add Chicken Stock, whisking constantly to combine; stir in reserved Tomato Juice and Roasted Tomatoes. Cover, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
1 1/2 Tbsp Brown Sugar
4 Tbsp Unsalted Butter
4 Large Shallots, Minced
1/4 tsp Ground Allspice
2 Tbsp Flour
1 3/4 Cups Chicken Stock, Low-Sodium
1/2 Cup Heavy Cream or Cooking Cream
2 ounces Brandy
Salt and Cayenne Pepper
Adjust oven rack to upper-middle position and heat oven to 450°F. Lined rimmed baking sheet with foil. Drain juice and set aside, spread Tomatoes in single layer on foil. Sprinkle evenly with Brown Sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let Tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
Heat Butter over medium heat in large saucepan until foaming. Add Shallots and Allspice. Reduce heat to low, cover, and cook, stirring occasionally, until Shallots are softened, 7 to 10 minutes. Add Flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Gradually add Chicken Stock, whisking constantly to combine; stir in reserved Tomato Juice and Roasted Tomatoes. Cover, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
Add cream and warm over low heat until hot, about 3 minutes. Off heat, stir in brandy and season with salt and cayenne. Serve immediately. (Soup can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.)
Classic Grilled Cheese Sandwiches
3oz. Cheese Cheddar, Grated
4 Slices (1/2 inch-thick) Delicious Bread
2 Tbsp Butter, Melted
Heat heavy 12-inch skillet over low to medium-low heat. Meanwhile, sprinkle a portion of Cheese over two Bread Slices. Top each with a remaining Bread Slice, pressing down gently to set.
Brush sandwich tops completely with half of Melted Butter; place each sandwich, buttered-size down, in skillet. Brush remaining side of each sandwich completely with remaining Butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to reheat and crisp, about 15 seconds. Serve immediately.
Classic Grilled Cheese Sandwiches
3oz. Cheese Cheddar, Grated
4 Slices (1/2 inch-thick) Delicious Bread
2 Tbsp Butter, Melted
Heat heavy 12-inch skillet over low to medium-low heat. Meanwhile, sprinkle a portion of Cheese over two Bread Slices. Top each with a remaining Bread Slice, pressing down gently to set.
Brush sandwich tops completely with half of Melted Butter; place each sandwich, buttered-size down, in skillet. Brush remaining side of each sandwich completely with remaining Butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to reheat and crisp, about 15 seconds. Serve immediately.
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