LEONARD MALTIN’S – GRILLED CHEESE AND TOMATO SOUP

 

Grilled Cheese

Ingredients

  • 4 slices white sandwich bread
  • ¼ pound cheddar cheese slice 1/3 inches thick (or any cheese you wish)
  • Unsalted butter, room temperature
     

Directions

  1. Heat skillet on low heat and add enough butter to coat the pan evenly.
  2. Place two slices of cheese between two pieces of bread.
  3. Butter the outside of the sandwich.
  4. Put the sandwich in the bottom of the pan.
  5. Cook over low heat. Use the spatula to check for a golden brown color after 5 minutes.
  6. After a golden brown color has been achieved, flip the sandwich over and check after 5 minutes for the same golden brown color.
  7. Cheese should be completely melted at this point.
  8. Plate the sandwich and serve with a bowl of canned tomato soup (make soup according to directions on can).
     
Roasted Tomato and Fennel soup


Ingredients

  • 3 pounds ripe plum tomatoes cut in half lengthwise
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 4 garlic cloves minced
  • 1 fennel bulb, sliced thin
  • 1 teaspoon fresh thyme
  • 1 (28 ounce) canned plum tomatoes with juice
  • 1 quart chicken or vegetable stock
  • 1 cheesecloth sachet filled with thyme, bay leaf, peppercorns, fennel seed and chili flakes.


Directions

  1. Preheat oven to 400 degrees.
  2. Toss together the tomatoes, sliced fennel, ¼ cup olive oil, salt, and pepper.
  3. Spread the tomatoes in 1 layer on a baking sheet lined with parchment paper and roast for approximately 45 minutes.
  4. In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil until the onions start to soften.
  5. Add a pinch of salt and pepper, fresh thyme, canned tomatoes, chicken stock, and herb filled sachet. Stir well.
  6. Add the oven-roasted tomatoes and fennel, including the liquid to stockpot.
  7. Bring to a boil, lower heat and simmer uncovered for 30 minutes.
  8. REMOVE herb filled sachet before completing the next step.
  9. Remove from heat.  With an immersion blender (or a food processer or regular blender), blend or pulse till mixture is smooth.
  10. Taste for seasonings (add more salt and/or pepper if needed).
  11. Serve hot or cold.


 

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