Cook's Illustrated Would be Proud

I made Cream of Tomato soup and Grilled Cheese sandwiches from Cook's Illustrated before my boyfriend left town for a week. I was hoping it might give him a reason to come back home to me. I think I was successful. This recipe I actually stole from another food blogger who adapted it from Cook's Illustrated. I couldn't get brandy from her recipe to go in my soup, so I actually ended up with a version closer to their original recipe that I intended, but really? Who cares? It was amazing soup. I added mustard to the sandwiches at the boyfriend's urging, and I can't thank him enough for that.

Cream of Tomato Soup and Grilled Cheese Sandwiches (from smittenkitchen)

Cream of Tomato Soup

2 (28-ounce) cans whole tomatoes packed in juice, drained, 3 cups juice reserved

1 1/2 tablespoons dark brown sugar

4 tablespoons unsalted butter

4 large shallots, minced (about 1/2 cup)

1 tablespoon tomato paste

Pinch ground allspice

2 tablespoon all-purpose flour

1 3/4 cups chicken stock, homemade or canned low-sodium

1/2 cup heavy cream

2 tablespoons brandy or dry sherry

Salt and cayenne pepper

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Lines rimmed baking sheet with foil. With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl. Spread seeded tomatoes in single layer on foil. Sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.

2. Heat butter over medium heat in large saucepan until foaming. Add shallots, tomato paste and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.

3. Pour mixture through strainer and into medium bowl; rinse out saucepan. Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Place pureed mixture and remaining strained liquid in saucepan. Add cream and warm over low heat until hot, about 3 minutes. Off heat, stir in brandy and season with salt and cayenne. Serve immediately. (Soup can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.)

Classic Grilled Cheese Sandwiches

3 ounces cheese (preferably mild cheddar) or combination of cheese, grated on large holes of box grater (about 3/4 cup)

4 slices (1/2 inch-thick) from white sandwich bread, such as Pepperidge Farm Toasting White

2 tablespoons butter (preferably salted), melted

1. Heat heavy 12-inch skillet over low to medium-low heat. Meanwhile, sprinkle a portion of cheese over two bread slices. Top each with a remaining bread slice, pressing down gently to set.

2. Brush sandwich tops completely with half of melted butter; place each sandwich, buttered-size down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to reheat and crisp, about 15 seconds. Serve immediately.

Cranberry Pork Stew

I made this for Christmas dinner with my parents. It was a wonderful sweet and tangy blend that played nicely on the tongue. It was the standout hit among the dishes I made for dinner. My parents complimented it, which they never do. I owe the thanks all to noblepig. 

Cranberry Pork Stew (from noblepig.com) 

3 pounds boneless pork shoulder, cut into bite size pieces or beef stew meat
1 to 2 tablespoons olive oil
2 red onions, cut into thin wedges, about 2 cups
1 750-ml bottle Pinot Noir wine or 3-3/4 cups cranberry juice cocktail
1 16-ounce can whole cranberry sauce
1 14.5-ounce can diced tomatoes, undrained
1 Tablespoon Herbes de Provence
1/2 teaspoon salt
Fresh thyme for garnish

In a 6-8 quart dutch oven, brown pork shoulder and ham in hot oil, a third at a time.  Return all meat to dutch oven.

Add onion wedges, one 750-ml bottle Pinot Noir, one 16 ounce can whole cranberry sauce, 14.5 ounce can diced tomatoes, 1 Tablespoon Herbs de Provence and 1/2 teaspoon salt.  Bring to a boil.

Cover and bake for 1-1/2 hours in a 350 degree oven.  Uncover and bake 30 minutes or more or until meat is tender.