zakruti.com » Dish recipes » Adam Ragusea

Classic grilled cheese sandwich and tomato soup

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Rating: 4.0; Vote: 1

TOMATO SOUP RECIPE, MAKES 6-8 BOWLS 1 large onion 1 fennel bulb (you could skip this, or replace it with another onion) 1 stick (4 oz, 113g) butter (you could use as little as 1/4 of that) pepper 1 teaspoon celery seeds (very optional) 1/4 cup flour (30g) 2 28 oz (800g) cans of tomatoes (quality matters a lot, and I like Muir Glen in the U. S) 1 cup (237mL) white wine (very optional) salt water sugar (if the tomatoes aren't sweet enough) tomato paste (if the tomatoes aren tomatoey enough) olive oil, chili flakes and a garlic clove for the chili oil garnish Roughly chop the onion and the fennel bulb (reserving the stalks and fronds for later. Melt the butter in a big pot over medium heat and cook the onion and fennel in there for a few minutes until it starts to soften. Grind in some pepper and put in the celery seeds. Stir in the flour, and cook it for a couple minutes. Before anything browns, dump in the tomatoes. If the tomatoes are whole, you can accelerate their cooking by squishing them up. Stir in the wine, if you're using it. Simmer for at least a half hour, stirring and scraping occasionally to keep anything from burning on the bottom. For the chili oil garnish, put maybe 1/4 cup (60mL) of olive oil in a small pan and fill it with chili flakes. Drop in the garlic clove and heat it until the garlic just starts to sizzle. Leave it on low heat to infuse while the soup cooks. When the soup is ready, puree it and then add salt and water to taste you will probably need a lot of both. Consider the addition sugar or tomato paste to enhance the flavor, or maybe some vinegar if you didn't use the white wine. If you want it super smooth, use a stiff spoon to grind the soup through a sieve, discarding the vegetable fibers. Serve the soup with a drizzle of chili oil on top and maybe some of the reserved fennel fronds. Classic grilled cheese recipe Soften a lot of butter maybe a tablespoon (30g) per slice of bread. Liberally butter each slice of bread on one side. Heat a nonstick pan over medium, and put in the first slice of bread, butter-side down. Lay on 2-3 slices of cheese (I prefer American cheese, and dust on a little garlic powder (that's not classic just my trick. Put the second slice of bread on, butter-side up. Cover the pan with a lid or some foil and cook until the first side is brown to your liking. Flip, cover, and cook until the second side is done. (If you want your cheese to be very gooey, splash a little water in the pan before you cover it for the second time) When both sides are brown, I like to uncover it and flip it a couple more times, just to get both sides hot and dry
Date: 2021-01-07

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Comments and reviews: 10

askmiller
ok I've watched a lot of tutorial videos that I didn't need to see, but how to make grilled cheese is probably the most basic one yet. Next week we need one on how to make toast with an electric toaster: p Also wasn't it only a few weeks ago that you had a video talking about your wife not wanting to be in videos on screen due to harassment?
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Kakkarot22
look, the actual best combination of flavor and crunchiness for a spread for covering bread is equal parts butter, margarine, and mayonaise, also combined with crushed garlic and various cheeses makes the best garlic bread spread(slather on french or Italian loaf and bake at 400 until cheese is bubbly and browned)
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Peter
That brand of cheese you're using is crapola. The best cheese I found for a grilled cheese is Land O Lakes Sharp American. It's in the Deli section and it generally needs to be sliced off of a block. Trust me, good stuff, better those that yellow cassein slices you're using.
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Cat
I have a gluten intolerance so I butter Schar gluten free white bread, colby jack cheese, and black forest ham.
If I don't have ham I definitely use garlic salt in my grilled cheese.
Tomato soup is one of my favorite
soups. This was a delightful video!
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Italo
When I cook with cans of whole peeled tomatoes I usually empty the can into a mixing bowl and squish them with my hands so they don't squirt all over and then put them in. Especially because my pot is ceramic so I can't use the metal potato masher.
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yiftach
Hi adam, could you explain what dough proofing is and why you don't do it with your NY style pizza dough? Many recipes call for it and I was wondering why you abstain from it? it seems like it would make the pizza dough easier to work with?
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Manpinkster3
If you don't want to waste time warming up your butter, you can just leave it out on the counter in a butter dish. Butter is stable at room temperature and will probably keep for longer than it takes to go through it all.
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Kolard
I don't understand the fishy comparison with mayo. I always get it pretty brown and it tastes very rich, a lot more savory than the butter. The pan though? That will definitely smell fishy after it cools
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Crude
God there is NOTHING better than a grilled cheese on a cold day.
We made a bacon & brie grilled cheese if you guys want another heart-stopping recipe!
Cheers, Adam! Ya cheesy bastard.
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Ossie112
'Food': Ground up cheddar cheese which is reconstituted with vegetable oil and emulsifying salts, and processed sandwich breads that are full of sugar
You Americans sure are funny
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