Posted on 02/03/2016 3:30:20 PM PST by Jamestown1630
When I was attending public school in the late-1950s and 1960s, one of our favorites of the rotating school lunches was Cream of Tomato Soup and Grilled-Cheese Sandwiches. But as I grew older, I lost my taste for the sweetness of most tomato soups offered in cans at the grocery, or in restaurants. I began to realize that what I was wanting in Tomato Soup was something very tart, clear, and herb-y.
About 10 years ago, while lunching in a small local restaurant, I enjoyed a Tomato-Basil soup in a bread bowl which seemed to me to be the *Perfect Tomato Soup*. I determined to find a recipe that I could make at home that would be just like it; and after searching the Internet and poring over my cookbooks, I found a great one.
The original recipe comes from 'The Chesapeake Bay Cookbook', by John Shields (highly recommended!) but I've goofed-around with it a bit. I leave out the sugar, because I like a really tart tomato soup - YMMV - and I usually throw a lot of dried basil in, instead of using thyme or fresh basil.
You do need a food-mill, to make this properly; I recommend one that has a solid, round-y handle. We bought one of the wire-handled ones and it's very uncomfortable to use.
Deal Island Summer Tomato Soup
1 C. Butter, or Olive Oil (I usually use half butter, half oil)
3 green bell peppers, diced
2 C. diced onions
2 C. diced Celery
2 T. chopped Garlic (opt.)
3 C. water
4 lbs. Tomatoes, Peeled and Cored; or Canned (I usually use a big ol' can of tomatoes from Costco.)
4 tsps. Sugar (or less, or opt.)
2 tsps. Salt
2 Bay leaves
1 tsp. dried thyme, or 6 fresh basil leaves, chopped
1/4 tsp. ground Nutmeg
Freshly ground pepper
Garlic Croutons
Melt butter or heat oil in soup pot. Add onions, celery, bell peppers and garlic. Cook, stirring, 10 minutes.
Add water, bring to boil, then simmer 30 to 40 minutes.
Add the tomatoes, sugar (if used), salt, bay leaves, thyme and nutmeg. Simmer 45 minutes.
Pass soup through food mill. Return to pot and reheat. Adjust seasonings. Serve topped with freshly ground pepper and croutons.
(We usually double this recipe.)
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I normally do a Grilled Cheese Sandwich with a whole lot of butter slathered on the inside of the bread near the cheese, and lots of melted butter in the pan, for frying. But I did a search to find what other ideas might be out there, and found this very interesting way of doing it, with Mayonnaise:
http://www.bonappetit.com/recipe/best-ever-grilled-cheese
(And I think it always tastes best sliced on the diagonal ;-)
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Writing about the food mill reminded me of another really useful kitchen tool: the potato ricer.
I've only used mine for potatoes once, because I didn't feel that the difference it made in the texture was worth the work. But the ricer is an excellent tool for recipes that require squeezing all the liquid out of steamed spinach. It's worth having one for just that purpose.
-JT
This week: School-Kid Comfort Food for Grownups!
(If you would like to be on or off of this weekly cooking-thread ping list, please send a private message.)
-JT
Your soup sounds good but a lot of work. Ours was tomatoes with baking soda to kill the acid and milk heated in separate pans. You didn't measure, you just knew. Then served with a pat of butter.
Mine I liked to grill some finely chopped onion to add. And I still eat the canned stuff, only Campbell's with milk, and with a pat of butter and sprinkled with celery seeds.
Last week I didn't mention my latest simple snack. Hot chocolate by Chef John on Food Wishes. I bought the expensive Dutch process red cocoa at amazon. Since I run out of milk very fast, I ordered some special kind of milk powder and Cremora from walmart, gonna try that, hasn't come yet. You heat a mug of milk (in a pan, my microwave was sparkin' last time I used it). I pour boiling water in my mug while heating the milk. When milk is steamy, stir in 2 tbsp (or to taste) cocoa/sugar mix, pour hot water out of mug, pour in cocoa. I don't need marshmallows or whipped cream but would like to try a small amt of espresso powder in the mix.
Lots of variant mixes out there, used to make the Nestles Quik, powdered milk, powdered sugar and Cremora when kids were growing up, made a lot. I tried this one and like it:
Youtube - Chef John Food Wishes Hot Chocolate Mix
Then I get this Asiago cheese bread in the bakery section of Hy Vee (they have wonderful breads), it's on the flat side, cut 4 1/2-inch slices. Slather one side with melted butter, place on a rack in an old jelly roll pan. Turn oven to 425, don't put under the broiler but middle rack. Toast for about 5 min until the edges of the bread get toasty but inside doesn't.
I make grilled cheese sandwiches with tortillas - does that register as adult? Unfortunately, I got so fed up with my cast iron grill pan, I put it out for pickup. I just couldn’t clean it. I need to get another non-stick grill pan!
Here, let me help...
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“:^)
There you go. I know your smiling.
Good for you.
One guy gets it.
The Cuisinart Griddler is great for panini, but you can use it for a lot of other things, as well - I’m not sure I would have bought one myself, but it was a gift from a friend, and I really like it. You can get Belgian Waffle plates for it, too. (It does take up a lot of space, though):
-JT
The last time I made tomato soup I just added things as I went-kids loved it, I should have written it down. Used tomato sauce and evaporated milk plus herbs and seasonings.
My favorite way to make grilled cheese is mayo on the inside, tomato slices with a pinch of basil and then cheeses. It’s usually only for the summer when the garden is full of tomatoes.
Add a glass of club soda with rhubarb syrup and it’s my favorite summer meal.
A cheese quesadilla is definitely a ‘grilled cheese’ ;-)
-JT
Ina Garten had a show on grilled cheese as an appetizer. There were three different cheeses and spreads and they were cut into 16 triangles. The guest, a caterer, said that it was her most requested item and the first to go.
It seems it would be perfect for super bowl.
Well, I know that. But is it an adult kiddie’s lunch?
I would say so ;-)
-JT
Um.....???
-JT
I have gotten hooked on hot chocolate and have it several times a week at bed time but..... I read about Mexican hot chocolate and now I am adding a shot or two of hot sauce. It is addictive.
Good! They make a decent little sandwich. I love the grill marks.
I don’t know how I’d like it with hot sauce, but I will try it sometime. I do like the instant Mexican hot chocolate with cinnamon in it:
https://en.wikipedia.org/wiki/Abuelita
-JT
My favorite comfort food is simply spaghetti noodles (cooked, of course) with butter, salt & pepper. Why should something so simple taste so good?
Grilled cheese sandwiches are my sweetie’s favorite - on the cheapest white bread, with Kraft American cheese & grilled in butter. Mac & Cheese (only Kraft!) is also on his list.
I agree with you about the spaghetti. I will eat it with sauce, but second helping is always just butter and parmesan cheese. I don’t think my (Italian) husband ‘gets’ it...
-JT
You cook like my husband does. He’ll make something wonderful, and then can’t recall exactly what he did. Getting him to write things down is like pulling teeth ;-)
-JT
This is a simple recipe my sister gave me. Pretty tasty & could be considered an adult comfort food...
Tracey’s Chili Rellenos
Grated cheese
Canned whole green chilis
In blender, mix:
10-12 eggs
2 tbsp flour
1/2 can condensed milk
salt & pepper
Line 9x13 pan with cheese. Layer chilis on the cheese, then pour egg mixture over all. Bake at 350 degrees until top has browned, and toothpick inserted in rellenos comes away clean.
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