I'm Australian I used to have a lot of problem with American cooking, because they use the old 18th century measurements. Or even worse, their recipe uses a can of . That's until i started learning how to cook by techniques rather than learning recipes. Now most of the time when i cook something i put "a blob or two of butter" or "a slosh of white wine" (two smidgeons eq one slosh ) or when i'm feeling snobby and upmarket, i put "a soupcon" of something in. Most of the time it works out. Other times i might have to have two attempts before I am happy with the result, then i feel confident i can tinker around a bit with the ingredients to make it just how I might like it. Also it's amazing how many things I cook based on what's in the fridge and the pantry. Dinner's a lot more fun now, even though i have a LOOOOOOOOOONG way to go to being what I'd think of as a competent cook.
Making a paste out of the gruyere and brie is an amazing idea! We could add in all sorts of flavors easily at that point. Roasted garlic gruyere grilled cheese would be great, I bet.
Anchovies is a secret ingredient used by many top chef's, after processing into the paste it leaves a subtle umami taste. Only one or two smaller anchovies are needed to achieve the desired taste.
If anyone is curious, the spatulas that Julia uses to flip her grilled cheese sandwiches are made either by Matfer Bourgeat or Mercer Culinary. They're high-heat nylon fish spatulas, and they're extremely fantastic.
I wrote down the recipes and takeaways so you don't have to: *Grown-Up Grilled Cheese Sandwiches* Serves 4 *Technique Takeaways: * • The key to using a good, aged cheese, like Gruyère, is to add another melting cheese, like Brie. • Make a paste with these two cheeses using a food processor. • Butter the bread, not the pan to ensure even brownness as it cooks. *Ingredients:* • 7 oz. Gruyère cheese (or aged cheddar), cut into cubes • 2 oz. Brie cheese, rind removed. • 2 TBSP vermouth (preferred) or white wine • 1-2 TBSP chives, chopped • 3 TBSP butter, softened • 1 tsp Dijon mustard • 8 slices of rye bread *Directions:* 1. In a food processor, add cheeses and vermouth. Power for 20-30 seconds until it is a nice smooth paste, “a nice spreadable consistency”. 2. Add chives and pulse 4-5 times. 3. In a separate bowl, mash together the butter and Dijon mustard until well incorporated. 4. Butter one side of each bread slice to its edges. 5. Flip 4 of the slices and spread your cheese paste on the other side in the same fashion, to its edges. 6. Top cheese side with the other 4 slices, butter side up. The buttered sides should be on the top and bottom of your sandwich. 7. Set your stove to 200°F. This will assist with keeping the sandwiches warm during preparation. 8. Heat a 12-inch skillet over medium heat for about 2 minutes. To test for heat, wet your fingers and flick onto the surface of the pan. If the water sizzles and dances, it is ready. 9. Cook 2 sandwiches at a time, for 3-4 minutes on each side, until nice and golden and the cheese is melty. 10. Put onto a wire rack and place preheated 200°F oven (step 7). *Ultimate Cream of Tomato Soup* Serves 4 *Technique Takeaways:* • Removing the seeds and pulp of the tomato and roasting the flesh of the tomato with brown sugar will produce a similar, but better taste than sundried tomatoes. • Use reserved tomato juice. • Blend solids with just a small amount of liquid for velvety texture. *Ingredients:* • 2 28oz. cans of whole tomatoes packed in juice (need 3 cups of its juice) • 1-1/2 TBSP brown sugar, packed • 3/4 cups shallots, minced • 1/4 cup unsalted butter • 1 TBSP tomato paste • Pinch of allspice (“tip of the paring knife measurement) • 2 TBSP all-purpose flour • 1-3/4 cup chicken broth • 1/2 cup of heavy cream • 2 TBSP brandy, sherry or cognac. (optional) • Salt to taste • Little pinch of cayenne pepper *Directions:* 1. Preheat oven to 450°F. 2. Line a baking sheet with foil. 3. Drain tomatoes into a bowl over a metal sieve. We’ll be using that tomato juice. 4. Over the sieve, break open each tomato with your hands and remove any seeds from its flesh. 5. Lay each tomato flat in a single layer onto the lined baking sheet. 6. Using a flexible spatula or spoon, push the tomato pulp in the sieve through, into the bowl. 7. Reserve 3 cups of the tomato juice from the bowl. 8. Sprinkle brown sugar evenly over the top of the tomatoes on the baking sheet. 9. Place baking sheet in the oven on the upper middle rack. Bake for 30 minutes 10. Over medium heat, add butter to a sauce pan. Melt until it is just foaming. 11. Add shallots, tomato paste and allspice to the melted butter. 12. Mix well, put a lid on it and turn down the heat to low. 13. Cook until the shallots have softened, 7-10 minutes. 14. Add flour, mix well and cook for about 30 seconds to lose its raw flour taste. 15. Using a whisk, slowly whisk in your chicken broth. 16. Add in your reserved tomato juice. 17. Add tomatoes and any of their sticky roasted bits. Stir. 18. Cover with a lid, raise heat to medium and bring back up to a simmer. 19. Once at a simmer, lower heat to low again. 20. Simmer for 10 minutes. 21. Strain soup over a metal sieve into a bowl to reserve the liquid again. 22. Transfer tomato solids into a blender, add 1 cup of the reserved tomato liquid and blend until nice and smooth, about 1 minute. 23. In the meantime, rinse out your sauce pan. We’re putting the soup back into its pot. 24. Add blender mix to the pot and the reserved liquid. 25. Add cream and mix well. 26. Heat over low heat until it is just rewarmed through, about 3 minutes. 27. Turn off burner. Add brandy and mix. 28. Taste for seasoning. Add salt to taste and cayenne pepper. Serve with bread, crackers or a grilled cheese sandwich. If you're using the TH-cam app on a phone or tablet, you can copy the recipe by opening the video on your phone or tablet's browser (Safari or Chrome), opening comments and copying the text from there. Paste it into your favorite note taking app. I use Google Keep.
My grown up grilled cheese is room temperature gouda and colby slices on sourdough bread. Yes, I melt butter in the pan and it's the absolute best way to ensure the entire bread is covered. When it's time to flip, take it out and melt more butter before returning the sandwich to the pan. Then have thinly sliced granny smith apples to slide in the sandwich before each bite. It's fantastic!
I used to keep dry goods like nuts, spices and flours in the freezer. Then I got a jar lid attachment for my vacuum sealer, and a bunch of mason jars. Dry goods cannot go bad if you deprive them of air and moisture, and a vacuum is the perfect thing for that. Mason jars come in a multitude of sizes, plus there are hacks for using any glass jar with a gasketed lid. And I developed a method for vacuuming jars of flour or other powders. that keeps the seals from leaking. After moving my perishable dry goods to vacuum storage, I stopped having to throw out stuff that would have gone bad in the freezer. Eight year old pecans? Yeah, I found a jar that got lost in the back, and they were still as good as the day I stored them.
I add fresh beefsteak tomato slices over the cheese with a little bit of salt and pepper and Italian seasoning and then I grill in the pan...so good! I definitely have to make the homemade tomato soup! It looks so rich and simple to make!👍☕
Great advice about using the freezer. I now keep my rice in the freezer. Also if I'm going out of town for a few weeks, I put my olive oil in the refrigerator so the bottle lasts longer. Yes it goes semi-solid in the fridge, but you just bring it out to reliquefy it.
Dear Julia, I am making these tomorrow night for my wife and a friend. The thing that sold it was the beautiful results, plus the sounds you made during the process. I haven't heard sounds like that since... well, a long time ago. ;-)
If you watch them long enough, you'll see her do this quite often, even back in her younger days with Chris Kimball. She's been ATK for roughly 20 years or so, and so has Bridget too.
She also had to shoulder the burden of eating the extra two because her daughter wouldn't like them. That's just what a great mother she is. Parenting is hard work sometimes
Grown-Up Grilled Cheese with Gruyère and Chives (My recipe notes) CHEESE PASTE: 7 oz (200 g) Gruyère, cubed 2 oz (60 g) Brie, rind removed 2 Tbsp (30 ml) vermouth or wine A few chives (about a dozen), roughly chopped (roughly ¼” or 5 mm) DIJON BUTTER: 3 Tbsp (45 ml) softened butter 1 tsp (5 ml) Dijon mustard 8 slices bread of your choice (she used rye) CHEESE PASTE: Process cheeses and vermouth or wine 20-30 seconds or until a spreadable cheese paste forms. Add chives and pulse (about 4-5 times) until incorporated. Set aside. DIJON BUTTER: Mash together butter and Dijon. Butter each slice of bread evenly to the edges (on one side only), rather than the skillet, to ensure the bread gets evenly browned. Flip four slices butter side down and spread ¼ of the cheese paste evenly edge to edge on the unbuttered side of these slices. Top each sandwich with one of the remaining bread slices, buttered side up. Heat a 12” (30 cm) non-stick skillet over medium heat for two minutes. Skillet is ready when a few drops of water sprinkled in it sizzle and skitter across the surface. Cook two sandwiches at a time, 3-4 minutes on each side or until bread is golden and cheese is melty. Keep the first two sandwiches warm in the oven on a wire rack in a sheet pan. Slice in half and serve.
Love the idea of making the cheese paste to melt more evenly. Sometimes I add a few slices of bacon or prosciutto when making gruyere grilled cheese sandwiches!
Made this today for lunch. Very unique taste. I would definitely do this again. Probably not for everyone but you got to try it at least once. Thanks for sharing!!
I make my grilled cheese with a little bacon fat instead of butter. For my cheeses I use a mixture of mozzarella, triple cheddar, and American. It's Heaven until in comes my 3 year old asking me to share🙃😒 I can't have anything to myself.
@@marybratton5514 triple cheddar is a mix of New York cheddar, Vermont cheddar, and Wisconsin cheddar blended together. It's really goo if you're big on cheese.
I served a 4-course dinner with a flight of adult grilled cheeaw sandwiches as the unusual main course. The hands-down favorite was the brie & pear, but the smoked gouda & carmelized onion on multi-grain bred waqs a close second. Love seeing more adult grilled cheese sandwiches!
My default “easy cozy” meal when it’s rainy/foggy/snowy/freeze-from-exposure in 10mn outside ..has always been grilled cheese and tomato soup. Jarlsberg, cottage bread and a metric F ton of butter in *ONE PAN* and Campbell’s tomato soup with whole milk, dried basil and a pinch of brown sugar in *ONE POT* has dried many tears and made many a cold nose drip on my table in my short 37 years. I respect this Sophia Petrillo recipe. The next time I open my front door to a cold wet friend in tears though, I’ll stick with my Rose Nylund method ..mostly because I’m usually 2 glasses of Pinot Grigio deep by grilling time and the idea of cleaning my food processor for a grilled cheese makes me want to off myself.🤗
A long time ago, I came upon the suggestion to add just a little of instant coffee crystals to the tomato sauce. I'm going to guess a teaspoon worth for this recipe. The advantage is that the coffee deepens the color to more of a red, rather than an orange cast. To the naysayers' it does seem to help without being totally artificial. Both recipes look really inviting!
Butter and toast both side of the bread. It makes a huge difference in the texture and taste. And deglaze the pan of the roasted tomatoes with the tomato juice.
If you want what you called an "herby" flavor, try Gewürztraminer. (Spicy white wine) Also, while rye is a good choice, sour dough is even better (in my opinion).
I have mixed my cheese for a toasted cheese sandwich in a food processor for a while now. My fav cheese is Mt Edgmont cheese with Brie and a touch of fresh parmesan. I however mix all the flavours into the cheese and use only pure butter or a butter-infused oil (from IKEA). If you mix the mustard into the butter you will "contaminate" the pan and this flavour will infuse into the oil that will end up covering the pan - making ALL the sandwiches taste of the mustard. If you mix the mustard into the cheese you can personalise each sandwich for the tastes of each person. Add in any number of fresh herbs... even fresh pea sprouts work. A thin layer of jam or chutney in the sandwich can help give the sandwich a lift - think of the flavours in a cheeseboard. My fav is homemade beetroot chutney (where you still have some beetroot texture) or a spicy tomato jam. Basically, you need the cheese to give creaminess and the body of the flavour. Then add something sweet (jam or wine or caramelised onion) and something sharp (balsamic vinegar or chutney or mustard).
I grew up eating non traditional grilled cheese and tomato soup, too. Rye toast, lightly buttered on 1 side then thin slices extra sharp cheddar and thin slices of fresh tomato on top, s & p then its now an open faced sandwhich and we throw them under the broiler til cheese melts and tomato is bubbly . Then Campbells tomato soup made with milk
A really good cheddar cheese, a slice of swiss, a thin layer of yellow mustard and then a layer of dill pickles and grill. Many years ago I worked at a bagel shop (yes - we boiled them) and I would take an everything stick, cut it in half, add Beaver brand deli style mustard, 2 layers of cheddar, one of swiss, a 1/4 wedge of dill pickle (under the cheese actually), and a shake of original Mrs Dash and bake.... And then I would have some Wisconsin Cheese Soup.
I'll make a point of trying the cheese spread. Looks delish. My favorite grownup cheese sandwich is Kaiser rolls sliced in half and topped with slices of Edam cheese and strips of red bell pepper. I broil them till the cheese is toasted and the peppers roasted a bit. They are so tasty with red pepper-tomato soup.
Hey ladies, for those of us who don't have any alcohol in the house what can we use, with both the grilled cheese sandwich and for the tomato soup? And that brings up another thought, what's the difference between tomato bisque and tomato soup and the process please!? Wonderful episode as usual ladies!
A traditional French chef would define a bisque as being a thick, creamy soup made with shellfish and thickened by a paste made from their shells. In a much broader sense, this tomato soup recipe is essentially going to end up as a bisque or real close to one.
Graters- No mention of the difficulty using her recommendations for those who have mobility issues like arthritis, (especially base of thumb) which most older adults have to some degree. That is why I use a box grater. Not just for ease of use but safety!!
The heck with "grownup" toasted cheese sandwiches. When I want a toasted cheese I want what I had as a child, good old Kraft cheese, And Campbell tomato soup. It's the most American comfort food there is. I'm 60 and if it's raining on a Saturday I have to have toasted cheese and tomato soup.
Prefer 1/4 cup Basmati rice simmered until completely soft in lieu of making a flour roux. Also ground thyme as a substitute for Allspice. Roasting the Tomas is brilliant for caramelized flavors.
Finally, a grilled cheese vid that doesn't go the Mayonnaise route that's been going around. A lot of people find Mayo unappetizing (to say the least).
Actually@@TitoTimTravels it has to be considered a food because, I defend ketchup as more than a condiment... But yes, you are absolutely correct, mayonnaise is nasty, gross... Just plain Iiiiiccckkkk!!!, Lolololol.
Well... that works, too. I think this is really overthinking a grilled cheese sandwich. Some slices of cheddar, mayo on the inside, make the sandwich, butter one side, put that side down in the skillet, butter the top side, flip when ready, done. I sometimes put onions on it. Chives would be a good alternative. I don't know about the vermouth. Maybe I could add a little of that to the mayo or brush it on the bread. I think using a food processor is overkill and I don't have one anyway.
@@WastrelWay: You can make this recipe without a food processor. Just shred the hard cheese very finely and beat it into the Brie with the vermouth. It’s not quite as smooth as a food processor, but when it melts it’ll turn out the same. You can change up the cheeses, too. Aged cheddar and cream cheese is delicious.
@@DavidMFChapman: It’s six of one, half-dozen of the other for me. I’m fine with American cheese in my grilled cheese sandwich, but ATK is right about the difficulties of switching to hard or aged cheeses, which I also like. And whether I shred the cheese or use the food processor, the time ends up about the same since shredding takes longer but the food processor has to be washed.
My partner and I do alternating blue and pink nights for cooking dinners. I ("Blue", and less experienced) tend to do more complicated and exotic recipes. My partner ("Pink", is much more experienced) and tends to do really quick and simple recipes that use what we have on hand. Pink's "take it easy night" is grill cheese and tomato soup - which I like. Any cheese we have on hand and canned tomato soup. I'm gonna surprise Pink by putting grill cheese and tomato soup on our calendar as a "Blue" night. I know Pink is gonna accuse me of preempting her "easy" night. I'll just smile and say something like, "Wait for it, Pinky". Your recipes better work or I'm in a load of trouble. Seriously though, thanks for the post. Cheers.
When I want a big boy grilled cheese sandwich, I add a slice or two of onion to the sandwich. A cheese that I like is Cabot cheddar, extra sharp. I also mix in some Tabasco to the dipping catsup. JARVIS good eatin! Courtesy of Half Vast Flying
Ultimate Cream of Tomato Soup (My recipe notes from video) 2 28-oz cans (794 g each) peeled whole tomatoes packed in juice 1 ½ Tbsp (22.5 ml) packed brown sugar 4 shallots, minced (about ¾ cup or 177 ml) 4 Tbsp (1/2 stick, 47 g) unsalted butter 1 Tbsp (15 ml) tomato paste 1 pinch ground allspice 2 Tbsp (30 ml) all purpose flour 1 ¾ cup (414 ml) chicken (or other) broth 3 cups tomato juice, reserved from canned tomatoes caramelized tomatoes, set aside earlier ½ cup heavy cream 2 Tbsp brandy, sherry, or cognac (optional) salt to taste pinch cayenne Strain tomatoes over a measuring cup to reserve juice. Break open each whole tomato to remove seeds into strainer. Place tomato flesh onto rimmed baking sheet lined with foil. Use a rubber spatula to press any pulp still in strainer to collect any remaining juice. About 3 cups of tomato juice are needed later in the recipe. Sprinkle brown sugar over tomato pieces on baking sheet. Place on the upper middle rack in a 450°F/232°C oven for 30 minutes. Set aside. Melt butter in saucepan over medium heat. When butter starts to foam, add minced shallots. Mix in tomato paste and allspice. Turn heat to low, cover, and cook until shallots are softened, about 7-10 minutes. Add flour to form roux. Cook about 30 seconds until it loses its raw flour taste. Add broth and tomato juice. Stir roasted tomatos into soup. Bring heat back up to medium and bring soup to a simmer. Cover and simmer until flavors meld, about ten minutes. Strain soup through a fine mesh strainer. Put solids in a blender with a cup of the liquid. Purée about a minute. Rinse saucepan while you wait. Return purée and strained liquid to saucepan. Stir in heavy cream. Reheat over low heat just until warmed through, just a few minutes. Remove from heat and stir in brandy. Season to taste with salt and cayenne. Serve. NOTES: 1 shallot produces about 3 Tbsp minced shallot. When roux is being used for thickening but not flavor, a short cooking time is sufficient. Non-stick tongs are a good tool for removing sticky roasted tomatoes from baking sheet. Using just a cup of the liquid to purée the solids keeps them closer to the blender’s blades than if you used more liquid, resulting in a smoother texture. Adding cream near the end of cooking instead of earlier keeps its taste fresh.
Great guidance this episode, I bet you'd enjoy the rasp grater more if you used it catch side up. You would be able to see the pith easier and the rasp is designed to capture the zest and move it to wherever you want to deposit it with precision. I'm going to buy some spoon butter today!
I highly recommend a hybrid to Adam's recommendation for cutting boards, especially end-grain boards. Do your initial seasoning with mineral oil. Keep applying daily until it won't soak any more in, then wipe it down. Then, the moment to see a dry spot (or before, if you just want to set a reminder), hit it with a coat of a butcher block conditioner/butter like Howard Products brand, or make your own if you prefer. Give it a quick wipe with a paper towel before the next use. I keep a rag ball (from a clean, old white t-shirt or flour sack towel) in an old Talenti gelato container that is soaked with mineral oil and board butter just from use. Just apply a little extra squirt of conditioner to the board each time. A bottle of Howard's will last years that way. That initial deep soak with mineral oil is the key. A big end grain board might drink up half a bottle, which is only like $3 in the pharmacy, anyway.
Have you got any tips for getting oniony garlicy type smells out of a wooden chopping board.? Adam said not to put the board in water but with strong smells it needs a really good scrubbing and rinsing.
@@sandiec6063 A wash, even with soap, is fine, as long as you dry it off immediately after. Just don't soak it. I do this with my walnut end grain board whenever it needs it, and used to do it frequently until I got a smaller board to use for meat cutting. It's a wood board, too, but edge grain. A bit of vinegar or lemon juice can help if it still smells. A well oiled/waxed board will resist odors better. 😊
@@bloodgain Do you think a well used pretty old wooden board will still respond to seasoning or should I buy a new one and start afresh? It seems the humble chopping board can be quite a problem if its not cared for correctly so Im very much appreciating being able to tap into your expertise. 😊
@@sandiec6063 As long as it doesn't have any big cracks or gouges, you can restore any wooden board. Restoring even 100+ year old butcher blocks is not a uncommon as you'd think. The problem with cracks is that food can get trapped and harbor bacteria. If it's moderately damaged from regular use, you might take a sander to it and give it a fresh surface, but otherwise, clean it, let it dry completely, and oil the hell out of it!
I roast cherry or grape tomatoes (fresh or frozen or tinned... or a mix) in the oven until almost black and puree in a pot with bread and some vegetable stock to make my cream of tomato soup. To make it healthier I add some V8. I add cream cheese to add the "cream"
Loved both the recipes and Lisa, Adam and Jack's input! However, I have a question. The non-stick cookware I have says not to heat the pans empty which goes against what Julia says in the grilled cheese segment. My non-stick is considered a good brand in Canada (Paderno) and is chemical free. Would love your thoughts on this.
The thing here is, and I do the same, you want to heat it up for a couple of minutes or so dry before adding the oil. Hot Pan, cold oil, food won't stick is the rule I think ATK uses and it seems they do this for ALL pans. The main thing here is, don't use high heat, No more than a 7 on electric stoves, no more than medium high on gas. You can always lower it as you cook. This goes for calrod, induction or infrared electric stoves. I've always started on #7 and gradually lower the heat as I cook, sometimes as low as 2-3 towards the end.
They only state to preheat for 2 minutes and that's over medium heat. I wouldn't worry about it. Higher heats and for longer times can ruin your non-stick.
I don't use non stick at all anymore. I prefer stainless steel or cast-iron. You don't want to have smoking hot. Preheating the pan allows it to be ready for even heat distribution .... whatever type of cookware used (approximately 5 minutes low heat... then adjust to med). It will not hurt the non stick pan and have your sandwich prepared.☕
To avoid soggy grilled cheese, cut the sandwich into triangles, then lay the long crust side down, so the sandwich is standing up in the air. This allows moisture to escape so your sandwiches arent mushy
Tomato soup idea: remove the tomato pieces from the soup pot with a slotted spoon to the blender and skip the strainer and bowl. Two less implements to wash.😉
I'm Australian I used to have a lot of problem with American cooking, because they use the old 18th century measurements. Or even worse, their recipe uses a can of . That's until i started learning how to cook by techniques rather than learning recipes. Now most of the time when i cook something i put "a blob or two of butter" or "a slosh of white wine" (two smidgeons eq one slosh ) or when i'm feeling snobby and upmarket, i put "a soupcon" of something in. Most of the time it works out. Other times i might have to have two attempts before I am happy with the result, then i feel confident i can tinker around a bit with the ingredients to make it just how I might like it. Also it's amazing how many things I cook based on what's in the fridge and the pantry. Dinner's a lot more fun now, even though i have a LOOOOOOOOOONG way to go to being what I'd think of as a competent cook.
Making a paste out of the gruyere and brie is an amazing idea! We could add in all sorts of flavors easily at that point. Roasted garlic gruyere grilled cheese would be great, I bet.
I love the idea too! So many possible uses!
Anchovies is a secret ingredient used by many top chef's, after processing into the paste it leaves a subtle umami taste. Only one or two smaller anchovies are needed to achieve the desired taste.
I think I would even try a little bit of crisp bacon bits
@@backoff7659 that sounds wonderful!
Sourdough with pepper jack goat cheese
If anyone is curious, the spatulas that Julia uses to flip her grilled cheese sandwiches are made either by Matfer Bourgeat or Mercer Culinary. They're high-heat nylon fish spatulas, and they're extremely fantastic.
+1 these are great!
@Stizel Swik Be sure to check the Mercer Culinary version too. It usually shows up at a much lower price when I go looking for it!
Thank you! Came to the comments specifically for this.
You hawking for this two companies? Merch shill!
@@newvillagefilms Well, when a product is good enough I think they deserve at least a little bit of word-of-mouth advertising.
I wrote down the recipes and takeaways so you don't have to:
*Grown-Up Grilled Cheese Sandwiches*
Serves 4
*Technique Takeaways: *
• The key to using a good, aged cheese, like Gruyère, is to add another melting cheese, like Brie.
• Make a paste with these two cheeses using a food processor.
• Butter the bread, not the pan to ensure even brownness as it cooks.
*Ingredients:*
• 7 oz. Gruyère cheese (or aged cheddar), cut into cubes
• 2 oz. Brie cheese, rind removed.
• 2 TBSP vermouth (preferred) or white wine
• 1-2 TBSP chives, chopped
• 3 TBSP butter, softened
• 1 tsp Dijon mustard
• 8 slices of rye bread
*Directions:*
1. In a food processor, add cheeses and vermouth. Power for 20-30 seconds until it is a nice smooth paste, “a nice spreadable consistency”.
2. Add chives and pulse 4-5 times.
3. In a separate bowl, mash together the butter and Dijon mustard until well incorporated.
4. Butter one side of each bread slice to its edges.
5. Flip 4 of the slices and spread your cheese paste on the other side in the same fashion, to its edges.
6. Top cheese side with the other 4 slices, butter side up. The buttered sides should be on the top and bottom of your sandwich.
7. Set your stove to 200°F. This will assist with keeping the sandwiches warm during preparation.
8. Heat a 12-inch skillet over medium heat for about 2 minutes. To test for heat, wet your fingers and flick onto the surface of the pan. If the water sizzles and dances, it is ready.
9. Cook 2 sandwiches at a time, for 3-4 minutes on each side, until nice and golden and the cheese is melty.
10. Put onto a wire rack and place preheated 200°F oven (step 7).
*Ultimate Cream of Tomato Soup*
Serves 4
*Technique Takeaways:*
• Removing the seeds and pulp of the tomato and roasting the flesh of the tomato with brown sugar will produce a similar, but better taste than sundried tomatoes.
• Use reserved tomato juice.
• Blend solids with just a small amount of liquid for velvety texture.
*Ingredients:*
• 2 28oz. cans of whole tomatoes packed in juice (need 3 cups of its juice)
• 1-1/2 TBSP brown sugar, packed
• 3/4 cups shallots, minced
• 1/4 cup unsalted butter
• 1 TBSP tomato paste
• Pinch of allspice (“tip of the paring knife measurement)
• 2 TBSP all-purpose flour
• 1-3/4 cup chicken broth
• 1/2 cup of heavy cream
• 2 TBSP brandy, sherry or cognac. (optional)
• Salt to taste
• Little pinch of cayenne pepper
*Directions:*
1. Preheat oven to 450°F.
2. Line a baking sheet with foil.
3. Drain tomatoes into a bowl over a metal sieve. We’ll be using that tomato juice.
4. Over the sieve, break open each tomato with your hands and remove any seeds from its flesh.
5. Lay each tomato flat in a single layer onto the lined baking sheet.
6. Using a flexible spatula or spoon, push the tomato pulp in the sieve through, into the bowl.
7. Reserve 3 cups of the tomato juice from the bowl.
8. Sprinkle brown sugar evenly over the top of the tomatoes on the baking sheet.
9. Place baking sheet in the oven on the upper middle rack. Bake for 30 minutes
10. Over medium heat, add butter to a sauce pan. Melt until it is just foaming.
11. Add shallots, tomato paste and allspice to the melted butter.
12. Mix well, put a lid on it and turn down the heat to low.
13. Cook until the shallots have softened, 7-10 minutes.
14. Add flour, mix well and cook for about 30 seconds to lose its raw flour taste.
15. Using a whisk, slowly whisk in your chicken broth.
16. Add in your reserved tomato juice.
17. Add tomatoes and any of their sticky roasted bits. Stir.
18. Cover with a lid, raise heat to medium and bring back up to a simmer.
19. Once at a simmer, lower heat to low again.
20. Simmer for 10 minutes.
21. Strain soup over a metal sieve into a bowl to reserve the liquid again.
22. Transfer tomato solids into a blender, add 1 cup of the reserved tomato liquid and blend until nice and smooth, about 1 minute.
23. In the meantime, rinse out your sauce pan. We’re putting the soup back into its pot.
24. Add blender mix to the pot and the reserved liquid.
25. Add cream and mix well.
26. Heat over low heat until it is just rewarmed through, about 3 minutes.
27. Turn off burner. Add brandy and mix.
28. Taste for seasoning. Add salt to taste and cayenne pepper.
Serve with bread, crackers or a grilled cheese sandwich.
If you're using the TH-cam app on a phone or tablet, you can copy the recipe by opening the video on your phone or tablet's browser (Safari or Chrome), opening comments and copying the text from there. Paste it into your favorite note taking app. I use Google Keep.
Thank You for sharing and taking the time to do this. Very kind of you!
@@Eagle00pr You're welcome, Jose. No problem.
You rock, Paul!
Thank you!!
Sucks that one has to pay.
@@austinonaustin6870 You're welcome, Austin.
The music at the beginning just reminds me of the 90’s please don’t change it
My grown up grilled cheese is room temperature gouda and colby slices on sourdough bread. Yes, I melt butter in the pan and it's the absolute best way to ensure the entire bread is covered. When it's time to flip, take it out and melt more butter before returning the sandwich to the pan. Then have thinly sliced granny smith apples to slide in the sandwich before each bite. It's fantastic!
I used to keep dry goods like nuts, spices and flours in the freezer. Then I got a jar lid attachment for my vacuum sealer, and a bunch of mason jars. Dry goods cannot go bad if you deprive them of air and moisture, and a vacuum is the perfect thing for that. Mason jars come in a multitude of sizes, plus there are hacks for using any glass jar with a gasketed lid. And I developed a method for vacuuming jars of flour or other powders. that keeps the seals from leaking.
After moving my perishable dry goods to vacuum storage, I stopped having to throw out stuff that would have gone bad in the freezer. Eight year old pecans? Yeah, I found a jar that got lost in the back, and they were still as good as the day I stored them.
This food today is my go to comfort, fall, need a hug in a mug!!! Thank you so much!
I need to watch this channel more often. Did not know about the type of oil for a cutting board n what to freeze.
I add fresh beefsteak tomato slices over the cheese with a little bit of salt and pepper and Italian seasoning and then I grill in the pan...so good! I definitely have to make the homemade tomato soup! It looks so rich and simple to make!👍☕
I love adding tomato and sometimes ham is a great addition to. Damn I'm getting hungry. Lol
BACON 🥓 😋
Grilled cheese without tomato is like eating fries without ketchup. Of course!!
Great advice about using the freezer. I now keep my rice in the freezer. Also if I'm going out of town for a few weeks, I put my olive oil in the refrigerator so the bottle lasts longer. Yes it goes semi-solid in the fridge, but you just bring it out to reliquefy it.
Great vid folks!
Dear Julia,
I am making these tomorrow night for my wife and a friend. The thing that sold it was the beautiful results, plus the sounds you made during the process. I haven't heard sounds like that since... well, a long time ago. ;-)
Another ATK classic. Useful recipes and reviews throughout. This was a really good episode. Thanks.
I don't think I've ever seen Julia so excited by a recipe🙂.
Julia was and still is#1..
I thought the same thing!
If you watch them long enough, you'll see her do this quite often, even back in her younger days with Chris Kimball. She's been ATK for roughly 20 years or so, and so has Bridget too.
She also had to shoulder the burden of eating the extra two because her daughter wouldn't like them. That's just what a great mother she is. Parenting is hard work sometimes
I made both of these for dinner last night! Fabulous! My husband woke up talking about them this morning! Cheers
Grown-Up Grilled Cheese with Gruyère and Chives (My recipe notes)
CHEESE PASTE:
7 oz (200 g) Gruyère, cubed
2 oz (60 g) Brie, rind removed
2 Tbsp (30 ml) vermouth or wine
A few chives (about a dozen), roughly chopped (roughly ¼” or 5 mm)
DIJON BUTTER:
3 Tbsp (45 ml) softened butter
1 tsp (5 ml) Dijon mustard
8 slices bread of your choice (she used rye)
CHEESE PASTE: Process cheeses and vermouth or wine 20-30 seconds or until a spreadable cheese paste forms. Add chives and pulse (about 4-5 times) until incorporated. Set aside.
DIJON BUTTER: Mash together butter and Dijon.
Butter each slice of bread evenly to the edges (on one side only), rather than the skillet, to ensure the bread gets evenly browned. Flip four slices butter side down and spread ¼ of the cheese paste evenly edge to edge on the unbuttered side of these slices. Top each sandwich with one of the remaining bread slices, buttered side up.
Heat a 12” (30 cm) non-stick skillet over medium heat for two minutes. Skillet is ready when a few drops of water sprinkled in it sizzle and skitter across the surface. Cook two sandwiches at a time, 3-4 minutes on each side or until bread is golden and cheese is melty. Keep the first two sandwiches warm in the oven on a wire rack in a sheet pan.
Slice in half and serve.
Bravo, you did THEIR job for them for FREE.
Julia, I really believe you not only enjoy what you do for a living, but also really enjoy eating the fruits of your labor!
Hey, take that soup and head over to Juila's. She just made grilled cheese😁. Tomato soup & grilled cheese = a match made in heaven.💖
And both recipes have alcohol in them. Imagine the laughfest... I SO WANT TO BE THERE WITH THEM!!! 😅😅😅😅😅😅😅😅😋😋😋😋
I'll share the soup with you but I will give you the sandwich.
yes a classic combo I loved as a kid and still love at 55 😁
Aye haha
Is your comment cheesy to me? Yes
Was I going to say the same thing? Yes
You just can't argue with some things😄
Love the idea of making the cheese paste to melt more evenly. Sometimes I add a few slices of bacon or prosciutto when making gruyere grilled cheese sandwiches!
Made this today for lunch. Very unique taste. I would definitely do this again. Probably not for everyone but you got to try it at least once. Thanks for sharing!!
I make my grilled cheese with a little bacon fat instead of butter. For my cheeses I use a mixture of mozzarella, triple cheddar, and American. It's Heaven until in comes my 3 year old asking me to share🙃😒 I can't have anything to myself.
What is triple cheddar?
Make the 3-year-old their own sandwich first.
@@kathrynwitte3398 I started that recently. Works like a charm!👍
@@marybratton5514 triple cheddar is a mix of New York cheddar, Vermont cheddar, and Wisconsin cheddar blended together. It's really goo if you're big on cheese.
GAH! Jack's segment was too short!! I need FULL VIDEOS of Jack's brilliant tidbits of knowledge. ❤️❤️
I served a 4-course dinner with a flight of adult grilled cheeaw sandwiches as the unusual main course. The hands-down favorite was the brie & pear, but the smoked gouda & carmelized onion on multi-grain bred waqs a close second. Love seeing more adult grilled cheese sandwiches!
The tomato soup recipe is just absolutely awesome. The tomatoes caramelizing in the oven is a game changer
My default “easy cozy” meal when it’s rainy/foggy/snowy/freeze-from-exposure in 10mn outside ..has always been grilled cheese and tomato soup. Jarlsberg, cottage bread and a metric F ton of butter in *ONE PAN* and Campbell’s tomato soup with whole milk, dried basil and a pinch of brown sugar in *ONE POT* has dried many tears and made many a cold nose drip on my table in my short 37 years. I respect this Sophia Petrillo recipe. The next time I open my front door to a cold wet friend in tears though, I’ll stick with my Rose Nylund method ..mostly because I’m usually 2 glasses of Pinot Grigio deep by grilling time and the idea of cleaning my food processor for a grilled cheese makes me want to off myself.🤗
A long time ago, I came upon the suggestion to add just a little of instant coffee crystals to the tomato sauce. I'm going to guess a teaspoon worth for this recipe. The advantage is that the coffee deepens the color to more of a red, rather than an orange cast. To the naysayers' it does seem to help without being totally artificial. Both recipes look really inviting!
That grilled cheese,and home made tomato soup Heavenly..!!!
I love grilled cheese and these are certainly kicked up a notch! Thanks Julia!
I made the cream of tomato soup last night. It was delicious. My husband liked it, too. Excellent recipe! Thanks Bridget!
Best is toasted .. cheese and tomato and onion and ham ... Bloody awesome
Literally the episode was a partnership meal with Julia and Bridget. Grilled cheese and tomato soup.
Butter and toast both side of the bread. It makes a huge difference in the texture and taste. And deglaze the pan of the roasted tomatoes with the tomato juice.
If you want what you called an "herby" flavor, try Gewürztraminer. (Spicy white wine) Also, while rye is a good choice, sour dough is even better (in my opinion).
I’m going to use sourdough, and white wine in the cheese like you would fondue 😍
I have mixed my cheese for a toasted cheese sandwich in a food processor for a while now.
My fav cheese is Mt Edgmont cheese with Brie and a touch of fresh parmesan.
I however mix all the flavours into the cheese and use only pure butter or a butter-infused oil (from IKEA). If you mix the mustard into the butter you will "contaminate" the pan and this flavour will infuse into the oil that will end up covering the pan - making ALL the sandwiches taste of the mustard. If you mix the mustard into the cheese you can personalise each sandwich for the tastes of each person. Add in any number of fresh herbs... even fresh pea sprouts work.
A thin layer of jam or chutney in the sandwich can help give the sandwich a lift - think of the flavours in a cheeseboard.
My fav is homemade beetroot chutney (where you still have some beetroot texture) or a spicy tomato jam.
Basically, you need the cheese to give creaminess and the body of the flavour. Then add something sweet (jam or wine or caramelised onion) and something sharp (balsamic vinegar or chutney or mustard).
Hi there, JULIA! 😁 I LOVE the making of the Grilled cheese!!
😋😋😋
Also, beautiful blouse with collar up and great hair style.
What an ingenuous idea to mix these two cheeses so it melts better!!
I grew up eating non traditional grilled cheese and tomato soup, too. Rye toast, lightly buttered on 1 side then thin slices extra sharp cheddar and thin slices of fresh tomato on top, s & p then its now an open faced sandwhich and we throw them under the broiler til cheese melts and tomato is bubbly . Then Campbells tomato soup made with milk
Loved the way the standard grilled cheese and tomato soup were enhanced into something special. I will give this one a try.
"I don't think my daughter would like this, so I'm gonna have to eat hers" 😂
This is one of my favorite PBS shows ❤.
Another idea I learned was t o add another cheese layer by dipping the buttered outer sides in grated parm before toasting. O.M.G.
I do this with finely shredded parmesan on the outside. The added taste, texture and color make it a pro move.
@@PaulsTH-cam Exactly. I think I learned this technique from Chef Michael Symon.
That “frico” cheese coating is amazing.
The grown up grilled cheese looks great ! I can't wait to try it.
My favorite sandwich - always served with homemade bread & butter pickles! thanks for sharing - this is one recipe I'll make.
A really good cheddar cheese, a slice of swiss, a thin layer of yellow mustard and then a layer of dill pickles and grill. Many years ago I worked at a bagel shop (yes - we boiled them) and I would take an everything stick, cut it in half, add Beaver brand deli style mustard, 2 layers of cheddar, one of swiss, a 1/4 wedge of dill pickle (under the cheese actually), and a shake of original Mrs Dash and bake.... And then I would have some Wisconsin Cheese Soup.
Thank you Julia! I love this recipe!
Excellent work! The best episode I’ve seen in a long time! Love the range of recipes, ideas, and tips!!!
Great grilled cheese and soup ladies!
Wonderful format, informative and entertaining . Perfect 🧀🍞🍅
Thank you for sharing. I love my cheese sandwiches as well.
I'll make a point of trying the cheese spread. Looks delish. My favorite grownup cheese sandwich is Kaiser rolls sliced in half and topped with slices of Edam cheese and strips of red bell pepper. I broil them till the cheese is toasted and the peppers roasted a bit. They are so tasty with red pepper-tomato soup.
I am so glad I found this channel!
Another classic served fresh 😋
Hey ladies, for those of us who don't have any alcohol in the house what can we use, with both the grilled cheese sandwich and for the tomato soup? And that brings up another thought, what's the difference between tomato bisque and tomato soup and the process please!? Wonderful episode as usual ladies!
A traditional French chef would define a bisque as being a thick, creamy soup made with shellfish and thickened by a paste made from their shells. In a much broader sense, this tomato soup recipe is essentially going to end up as a bisque or real close to one.
Graters- No mention of the difficulty using her recommendations for those who have mobility issues like arthritis, (especially base of thumb) which most older adults have to some degree. That is why I use a box grater. Not just for ease of use but safety!!
Always loved Tomatoe soup...will definitely try this one.
The heck with "grownup" toasted cheese sandwiches. When I want a toasted cheese I want what I had as a child, good old Kraft cheese, And Campbell tomato soup. It's the most American comfort food there is. I'm 60 and if it's raining on a Saturday I have to have toasted cheese and tomato soup.
I always eat my grilled cheese with mustard. This is a great idea. I recently purchased an ATK cookbook and the recipes are wonderful.
genius ideas looks fabulous Julia, thank you
One of my all time favorite meals turned gourmet. Thanks ladies.
Sunday after church mom would make grilled cheese ,velveeta and wonder bread, along with her home canned peaches for us 8 kids. I
This episode was Awesome!! I am going to make both of them and season my cutting boards.
I do 4 sandwiches at a time on a non stick griddle. Will try this recipe, looks delish.
Best two recipes EVER!!!
Jack cross legged in jeans on the floor is the best thing ever! We love Jack!
Adding a nice thick slice of beefsteak tomato to the grilled cheese is yummy
I would like to eat one of those grilled cheese sandwiches. I really would!
Prefer 1/4 cup Basmati rice simmered until completely soft in lieu of making a flour roux. Also ground thyme as a substitute for Allspice. Roasting the Tomas is brilliant for caramelized flavors.
Finally, a grilled cheese vid that doesn't go the Mayonnaise route that's been going around. A lot of people find Mayo unappetizing (to say the least).
You are so right about mayonnaise... Iiiccckkk...!!!
Mayo is not even a food. So gross...
Actually@@TitoTimTravels it has to be considered a food because, I defend ketchup as more than a condiment... But yes, you are absolutely correct, mayonnaise is nasty, gross... Just plain Iiiiiccckkkk!!!, Lolololol.
@@TitoTimTravels and it is made with eggs which are definitely food.
@@TitoTimTravels eggs and oil combined aren't a food?
Rarely do I see a video that's new this was great! Heading to the store will have epic grill cheese for lunch
Thank you 😁
Hope you enjoy!
Lovely recipes, as always!
Thank you so much!
YESSSS! She's teaching us! I love it!
Ooooooo... Browned butter and bacon paste with... Gruyere, vermouth and... Let's make it the Mr. Crunchy...
Butter the bread, not the pan.
Okay, noted!
Looks absolutely divine. Ughhhhh the crunch!!!! I'm hungry.
Absolutely brilliant episode,wonderful,😋
I’m so making the grill cheese and soup. Brandy I love it. Thank u
I always just melt the butter in the pan first it’s a little easier and gets all the bread covered
Well... that works, too. I think this is really overthinking a grilled cheese sandwich. Some slices of cheddar, mayo on the inside, make the sandwich, butter one side, put that side down in the skillet, butter the top side, flip when ready, done. I sometimes put onions on it. Chives would be a good alternative. I don't know about the vermouth. Maybe I could add a little of that to the mayo or brush it on the bread. I think using a food processor is overkill and I don't have one anyway.
I feel that you would have more control on how much gets absorbed by the bread in their method.
@@WastrelWay: You can make this recipe without a food processor. Just shred the hard cheese very finely and beat it into the Brie with the vermouth. It’s not quite as smooth as a food processor, but when it melts it’ll turn out the same.
You can change up the cheeses, too. Aged cheddar and cream cheese is delicious.
@@EastSider48215 using the food processor seems to be a lot of work and mess for what is (to me) supposed to be a quick and easy meal.
@@DavidMFChapman: It’s six of one, half-dozen of the other for me. I’m fine with American cheese in my grilled cheese sandwich, but ATK is right about the difficulties of switching to hard or aged cheeses, which I also like. And whether I shred the cheese or use the food processor, the time ends up about the same since shredding takes longer but the food processor has to be washed.
That grilled cheese sandwich looks fabulous! Thanks for sharing.
My partner and I do alternating blue and pink nights for cooking dinners. I ("Blue", and less experienced) tend to do more complicated and exotic recipes. My partner ("Pink", is much more experienced) and tends to do really quick and simple recipes that use what we have on hand.
Pink's "take it easy night" is grill cheese and tomato soup - which I like. Any cheese we have on hand and canned tomato soup.
I'm gonna surprise Pink by putting grill cheese and tomato soup on our calendar as a "Blue" night. I know Pink is gonna accuse me of preempting her "easy" night. I'll just smile and say something like, "Wait for it, Pinky".
Your recipes better work or I'm in a load of trouble.
Seriously though, thanks for the post. Cheers.
When I want a big boy grilled cheese sandwich, I add a slice or two of onion to the sandwich. A cheese that I like is Cabot cheddar, extra sharp. I also mix in some Tabasco to the dipping catsup. JARVIS good eatin!
Courtesy of Half Vast Flying
Excellent the way you cook is perfect.
Can’t wait to try both of these!
Omg!!! Exactly what I’ve been looking for!!!
I can my own tomato basil soup and it's amazing. Try adding some granulated beef bouillon. Takes it up a notch.
Julia is such a good mother, making the “sacrifice” so her poor daughter is not forced to eat those amazing toasties.
That color looks good on you.
Ultimate Cream of Tomato Soup (My recipe notes from video)
2 28-oz cans (794 g each) peeled whole tomatoes packed in juice
1 ½ Tbsp (22.5 ml) packed brown sugar
4 shallots, minced (about ¾ cup or 177 ml)
4 Tbsp (1/2 stick, 47 g) unsalted butter
1 Tbsp (15 ml) tomato paste
1 pinch ground allspice
2 Tbsp (30 ml) all purpose flour
1 ¾ cup (414 ml) chicken (or other) broth
3 cups tomato juice, reserved from canned tomatoes
caramelized tomatoes, set aside earlier
½ cup heavy cream
2 Tbsp brandy, sherry, or cognac (optional)
salt to taste
pinch cayenne
Strain tomatoes over a measuring cup to reserve juice. Break open each whole tomato to remove seeds into strainer. Place tomato flesh onto rimmed baking sheet lined with foil. Use a rubber spatula to press any pulp still in strainer to collect any remaining juice. About 3 cups of tomato juice are needed later in the recipe.
Sprinkle brown sugar over tomato pieces on baking sheet. Place on the upper middle rack in a 450°F/232°C oven for 30 minutes. Set aside.
Melt butter in saucepan over medium heat. When butter starts to foam, add minced shallots. Mix in tomato paste and allspice. Turn heat to low, cover, and cook until shallots are softened, about 7-10 minutes.
Add flour to form roux. Cook about 30 seconds until it loses its raw flour taste. Add broth and tomato juice. Stir roasted tomatos into soup. Bring heat back up to medium and bring soup to a simmer. Cover and simmer until flavors meld, about ten minutes.
Strain soup through a fine mesh strainer. Put solids in a blender with a cup of the liquid. Purée about a minute. Rinse saucepan while you wait. Return purée and strained liquid to saucepan. Stir in heavy cream. Reheat over low heat just until warmed through, just a few minutes.
Remove from heat and stir in brandy. Season to taste with salt and cayenne. Serve.
NOTES:
1 shallot produces about 3 Tbsp minced shallot.
When roux is being used for thickening but not flavor, a short cooking time is sufficient.
Non-stick tongs are a good tool for removing sticky roasted tomatoes from baking sheet.
Using just a cup of the liquid to purée the solids keeps them closer to the blender’s blades than if you used more liquid, resulting in a smoother texture.
Adding cream near the end of cooking instead of earlier keeps its taste fresh.
Definitely going to try this! Yum. Thanks!
Great guidance this episode, I bet you'd enjoy the rasp grater more if you used it catch side up. You would be able to see the pith easier and the rasp is designed to capture the zest and move it to wherever you want to deposit it with precision. I'm going to buy some spoon butter today!
I LOVE a nice bit of blackberry jam in my grilled cheese. I put the mustard on the inside of the bread, though.
Amazing!!!! Best cooking channel!
I highly recommend a hybrid to Adam's recommendation for cutting boards, especially end-grain boards. Do your initial seasoning with mineral oil. Keep applying daily until it won't soak any more in, then wipe it down. Then, the moment to see a dry spot (or before, if you just want to set a reminder), hit it with a coat of a butcher block conditioner/butter like Howard Products brand, or make your own if you prefer. Give it a quick wipe with a paper towel before the next use.
I keep a rag ball (from a clean, old white t-shirt or flour sack towel) in an old Talenti gelato container that is soaked with mineral oil and board butter just from use. Just apply a little extra squirt of conditioner to the board each time. A bottle of Howard's will last years that way. That initial deep soak with mineral oil is the key. A big end grain board might drink up half a bottle, which is only like $3 in the pharmacy, anyway.
Have you got any tips for getting oniony garlicy type smells out of a wooden chopping board.? Adam said not to put the board in water but with strong smells it needs a really good scrubbing and rinsing.
@@sandiec6063 A wash, even with soap, is fine, as long as you dry it off immediately after. Just don't soak it. I do this with my walnut end grain board whenever it needs it, and used to do it frequently until I got a smaller board to use for meat cutting. It's a wood board, too, but edge grain. A bit of vinegar or lemon juice can help if it still smells. A well oiled/waxed board will resist odors better. 😊
@@bloodgain Do you think a well used pretty old wooden board will still respond to seasoning or should I buy a new one and start afresh? It seems the humble chopping board can be quite a problem if its not cared for correctly so Im very much appreciating being able to tap into your expertise. 😊
@@sandiec6063 As long as it doesn't have any big cracks or gouges, you can restore any wooden board. Restoring even 100+ year old butcher blocks is not a uncommon as you'd think. The problem with cracks is that food can get trapped and harbor bacteria. If it's moderately damaged from regular use, you might take a sander to it and give it a fresh surface, but otherwise, clean it, let it dry completely, and oil the hell out of it!
@@bloodgain 😊 so interesting ! Think I'll try sanding it . Thanks so much for the generous and very helpful advice!!
Thank you! Excellent!
I roast cherry or grape tomatoes (fresh or frozen or tinned... or a mix) in the oven until almost black and puree in a pot with bread and some vegetable stock to make my cream of tomato soup. To make it healthier I add some V8. I add cream cheese to add the "cream"
You can try a variety of high-quality brushed on olive oils instead of butter for a delicious alternative.
Loved both the recipes and Lisa, Adam and Jack's input! However, I have a question. The non-stick cookware I have says not to heat the pans empty which goes against what Julia says in the grilled cheese segment. My non-stick is considered a good brand in Canada (Paderno) and is chemical free. Would love your thoughts on this.
I have always heated my non stick pans dry. Never had a problem.
The thing here is, and I do the same, you want to heat it up for a couple of minutes or so dry before adding the oil. Hot Pan, cold oil, food won't stick is the rule I think ATK uses and it seems they do this for ALL pans. The main thing here is, don't use high heat, No more than a 7 on electric stoves, no more than medium high on gas. You can always lower it as you cook. This goes for calrod, induction or infrared electric stoves. I've always started on #7 and gradually lower the heat as I cook, sometimes as low as 2-3 towards the end.
They only state to preheat for 2 minutes and that's over medium heat. I wouldn't worry about it. Higher heats and for longer times can ruin your non-stick.
I don't use non stick at all anymore. I prefer stainless steel or cast-iron. You don't want to have smoking hot. Preheating the pan allows it to be ready for even heat distribution .... whatever type of cookware used
(approximately 5 minutes low heat... then adjust to med). It will not hurt the non stick pan and have your sandwich prepared.☕
I think a tiny bit of fresh horseradish in the cheese mixture would elevate it even more.
To avoid soggy grilled cheese, cut the sandwich into triangles, then lay the long crust side down, so the sandwich is standing up in the air. This allows moisture to escape so your sandwiches arent mushy
My tip is Mayo on the outside of the bread instead of of butter.
Velveeta block cheese cut to your thickness and fry it skillet. 😋
Tomato soup idea: remove the tomato pieces from the soup pot with a slotted spoon to the blender and skip the strainer and bowl. Two less implements to wash.😉
While true, the dishwasher negates that issue if you have one.
@@johnhpalmer6098 You are correct.
@@sandrah7512 Good point.