Melty Grilled Cheese with Piquillo Pepper and Tomato Soup
Serves 4
Piquillo Pepper and Tomato Soup
Ingredients
3 pints mixed color cherry tomatoes (can sub. for large tomatoes cut up, if needed)
3 piquillo peppers
6 garlic cloves
1 cup brown sugar
1 cup good olive oil
¼ cup red wine vinegar
2 tbsp kosher salt
1 tsp cracked black pepper
1 pint water
4 basil leaves
4 mint leaves
Instructions
Preheat oven to 350. Add all ingredients, expect water and herbs, to a shallow oven proof baking dish. Make sure to use to use a non-reactive vessel like glass or stainless steel.
Cover the container tightly with foil and cook for 30 minutes covered. Remove foil lid and cook for an additional 10 minutes.
Once removed from oven, add water and herbs to vessel. Transfer warm ingredients to a blender and blend until very smooth. You may need to adjust the seasoning. If you are having trouble getting your soup super smooth, drizzle a few tablespoons of olive oil.
Melty Grilled Cheese
Ingredients
8 slices of your favorite bread
2 cups freshly shredded cheddar cheese
2 cups freshly shredded gouda cheese
2 cups freshly shredded fontina cheese
1 cup caramelized onions
8 slices prosciutto, speck, or other cured aged pork (you can skip if you want)
1 cup mayonnaise
Instructions
Heat a cast iron skillet to medium heat. Spread mayonnaise on one side of each slice of bread. You are going to use the mayo, in place of butter to sear your sandwich. It won’t caramelized as quickly as butter, so you can get your cheese super melty.
Use a quarter of each type of cheese, a quarter of your caramelized onions, along with 2 slices of cured pork per sandwich.
Cook your assembled sandwich over medium low heat until super gooey and melty. Serve along side your soup.
Brown Butter Chocolate Chip Cookies
20-24 cookies
Ingredients
2 ¼ cup all-purpose flour
1 tsp baking soda
½ tsp kosher salt
8oz. unsalted butter (2 sticks)
1 ½ cup dark brown sugar, packed
¼ cup white granulated sugar
1 egg whole
1 egg yolk
1 tbsp vanilla extract
1 tbsp plain greek yogurt
1 ½ cups semi-sweet chocolate chips
Flake salt, for sprinkling on top of cookies
Instructions
First, you need to brown the butter. Put a large saucepan on medium high heat. Add butter and whisk often. The butter will crackle and eventually foam. After a couple minutes, the foaming will stop and the butter will turn a nice golden brown color.
Make sure to continue whisking and scraping all the bits of the bottom of the pan. Once, the butter smells nutty, transfer to your mixing bowl to prevent it from burning. Let cool to the touch for at least 10 minutes.
With an electric mixer, mix the butter and 2 sugars until completely incorporated. Beat in the egg and egg yolk until well combined.In a separate bowl, stir together the flour, baking soda, and kosher salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed until just combined. Make sure to not overwork the dough. Add chocolate chips on low speed until incorporated.
Portion the cookies into 2 heaping tbsp portions and roll into balls. Chill the dough for at least 2 hours. Do not skip this chilling step or your brown butter cookies will not work.
Once dough is chilled, preheat oven to 350F. Line a baking sheet with parchment paper or use a nonstick mat. Bake cookies for 9-11 minutes or until the edges turn golden brown.
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