Simple Tomato Soup and Grilled Cheese

Today is an Ethan and Mama day. Alan and Wesley are off to Dayton for a Science Olympiad Meet at Wright State, and the reports are it going well. Ethan I headed to Otterbein University where he takes music lessons from some awesome students. It is a beautiful campus, but this grey Central Ohio day called for tomato soup and grilled cheese sandwiches.

Ethan enjoys his piano and cello lessons. I understand his passion, mine comes in the form of cooking.

Simple Tomato Soup

1 Tbsp of extra virgin olive oil or coconut oil
1 yellow onion, chopped
3 cloves of garlic, chopped
29 oz can of crushed or whole tomatoes in juice
4 C chicken stock, hot
1/4 C cream
Kosher salt (start with 1/3 tsp and add to taste)
Freshly ground black pepper to taste
Optional: Fresh torn basil leaves, add these by stirring in with the cream at the end.

In a large pot heat oil over medium heat, add onion and cook for a minute, then reuce heat to low and cook for 10 minutes, add garlic and cook for an additional 5 minutes. Stir frequently.

Add 4 C of hot chicken stock to the pot, and the can of tomatoes. Bring to a boil, then reduce to a simmer for 15 minutes.  Add the cream and simmer for another 10 minutes.

If you like the soup chunky just break up the tomatoes with a spoon if you've used whole tomatoes, or I like to use my immersion blender in the pot to puree the soup to the desired smoothness.

You can also use a blender or food processor to puree the soup.  Let the soup cool slightly before pureeing, and on the blender cover the lid with a towel and hold the lid on to prevent it popping off while pureeing.

Serve with whatever garnishes you like: grilled cheese sandwiches, shredded cheddar cheese, a dollop of sour cream, goat cheese & chives, a dollop of pesto, whatever you like.

Cuban Bread

This bread is so versatile, and so easy to make. We use it for dinner bread with butter or olive oil, or for pressed sandwiches, great for slicing in half lengthwise to make pizzas, and it makes great garlic bread, just slice in half lengthwise and add butter and garlic powder, some parmesan cheese and under the broiler--just watch it closely or it will burn!


7 tsp of active dry yeast
4 tsp of brown sugar (light or dark)
2 C of all purpose flour (preferably unbleached-try King Arthur Flour or Gold Medal Brands)
2 C of water, heated to 110-115 degrees F (temp to activate yeast)
Mix together in your bread pan or stand mixer. Let stand 10 minutes.
Add:
4 C of flour
1 Tbsp of kosher salt

Place paddles opposite each other before adding ingredients.

My favorite bread machine, a Zojirushi

• If using bread machine program for a short dough cycle, my beloved Zojirushi bread machine has 45 minute dough cycle (if you machine only has the longer 1 1/2 to 2 hour dough program, go ahead and program for dough and quit program after 45 minutes and use).
• If using stand mixer, combine using the dough hook and then continue until well blended and let machine knead the dough for about 5-8 minutes.  Turn into a greased bowl, cover with a damp towel and let rise for about 45 mins to an hour.

Place on a floured surface, punch down, and divide in half,

roll into two rectangles, about 12 inches in length and 4-5 inches wide.

Roll into long loaves, press seams and turn ends under and press to seal.  Transfer to a double bread pan (see photo) or place on a sheet pan.

Let rise 10 minutes, bring water to boil in a kettle while rising, then brush with beaten egg and 1 Tbsp of water, make 5 slashes in each loaf of bread, and place in a cold oven.

Place a glass bowl on shelf below and fill with boiling water, close oven door, and set temperature to 400 degrees F, and set the timer for 30 minutes.

If not golden brown, carefully add 1-5 minutes. Remove from oven and cool on wire racks.

Grilled Cheese
I like to use a cast iron pan, slice the bread into chunks, then in half, drizzle both sides with Extra Virgin Olive Oil, layer on provolone and sharp sheddar. Place in a cast iron pan and use a cast iron panini press to flatten, keep pressing down and turning the sandwiches until the cheese is melted.

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Tools I highly recommend investing in, I'll continue adding to this list in future posts.
Cast Iron Cookware, this is the best cookware and the value is unbeatable.
The large 13 1/4 inch skillet, this combo dutch oven and small skillet, and a panini press (use it for sandwiches or weighting down meats) are my recommendations to start your collection.
Lodge Combo Cooker
13 1/4" Skillet
Cast Iron Panini Press

Le Cruset or similar enameled cast iron pots
Le-Creuset, SignatureEnameled Cast Iron from Amazon

A good quality bread machine:
Zojirushi Bread Bakery from Amazon
I love King Arthur Flour products and they sell the Zo' too.
Zojirushi Bread Baker from King Arthur Flour

And if you like to bake
KitchenAid 6-Quart Stand Mixer, this is the one I'd love to buy soon!

Half sheet pans are the best for about anything you place in the oven!
Half Sheet Pans

And Silpats to use because a better investment than using parchment on them!
Silpat for Half Sheet Pans

This is a splurge, but since I love to cook it was what I ask for one Christmas, and I love it!
KitchenAid Speed-Blender (immersion blender)