Not Your Father’s Grilled Cheese

Currently in a grilled-cheese-and-tomato-soup phase. It’s a thing. You know it’s a thing. I’ve had it probably 5 times in the past few weeks. Derrricious.

EXCEPT, my sandwich-dipping-in-soup skills are primitive to say the least. It’s not that I haven’t had the practice; my coordination just sucks. So, even when I dip and move to my mouth at a gracefully rapid speed, it still drips on the table or my lap or my woman shelf. And I look like a 3 year old.

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SO, since I’m moderately creative, I started thinking of a way to remedy the situation. Ever had a monte cristo? Ham, turkey, Swiss, strawberry jam sandwiched between French toast slices and dusted in powdered sugar.. It’s savory/sweet and one of my favorites. Obviously, we’re not dusting powdered sugar on it, but I thought making a tomato-based French toast then melting cheese would be awesome. And it is. So make it.

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Side note: I used some tomato paste, but also added some tomato soup from Campbells – but straight from the can without adding the water or milk for a more concentrated taste. The tomato paste alone didn’t offer that sweetness that you taste when you eat tomato soup.

Another side note: I grew up using American cheese in my grilled cheeses, cuz, let’s face it: no other cheese melts like American cheese. Feel free to use any other kind of cheese you prefer! But know I judge you.

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Grilled Cheese Tomato Soup Sandwich

3 eggs
1/3 cup of cream
1 tsp tomato paste
1 tbsp Campbells tomato soup…stuff
Salt/pepper to taste
1 tbsp butter
2 slices white bread
2 slices American cheese

1. Preheat your oven to 350 degrees. Prepare a sauté pan on medium heat. Also prep a greased baking sheet, setting to the side.
2. Combine eggs, cream, tomato paste, tomato soup stuff and mix well. Season.
3. Place white bread in mixture and let sit, turning over and let soak for about 30-40 seconds (my bread was pretty thin).
4. Add half the butter to the sauté pan, allowing to melt. Then place the white bread in the pan and let cook for 1 minute until slight browning appears, then flip and do the same for the other side.
5. A lot of French toast recipes call for all the cooking to be done in the pan. I personally feel the egg does not cook throughly in the pan.. Not a fan of squishy French toast, if you know what I mean. So, I like to finish in the oven. Place both slices of browned toast on the greased baking sheet. Place in the oven for about 5-6 mins.
6. Remove French toast from oven and build the sandwich with both slices of cheese.
7. The best part!! Cutting the sandwich diagonally (if you do it straight in half, I also judge you) and pulling it apart for that gooey, creamy cheese show. And then eating it.

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And that’s it! Let me know what you think in the comments below.. Or if you have any tips to help this recipe be better! This is more or less andexperiment for me.. Cause what’s more fun than experimenting with your taste buds as guinea pigs?! That’s a rhetorical question.

Until next time!

-Jen

You got me twisted.

Hi everyone.

Sometimes the best advice you can give yourself is, “Not to get yourself into a twist.” That is, if you aren’t making pretzels! We all sat down and had a little chat and the general puzzling thought was, “Why haven’t we talked about pretzels yet?” Let’s be honest. Who doesn’t love a warm, soft, fresh out of the oven pretzel. I think we can all agree that having one of those right now sounds wonderful. So let’s talk pretzels.

raw pretzels

Where did they come from and when and maybe even why. Pretzel are a German food. To get that specific tangy pretzel flavor, people would use a lye wash (this can be dangerous though and I don’t recommend it) but more common now is a baking soda wash. Now there are all sorts of unreliable rumors, tales, and legends that talk about where the pretzel comes from.

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This one is my favorites:  Around the year 610 AD this Italian monk was looking for a way to reward children who studied hard and learned their prayers. Fresh off his brain and out of the oven… the pretzel! He calls the strips of baked dough that were folded to resemble arms crossed across the chest, “pretiola’ or little rewards. Is it true? Maybe? Are they delicious? Absolutely. Now stop reading and get baking!

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Soft Pretzel Twists:

 1 Tablespoon + 1 teaspoon active dry yeast

 2 teaspoon white sugar

 1 1/4 cups warm water

 5 cups all-purpose flour

 1/4 cup white sugar

 2 teaspoons salt

 1 tablespoon vegetable oil

 1/4 cup baking soda

 4 cups hot water

 kosher salt, for topping

  1. In a bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, mix together flour, 1/4 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. Knead the dough until windowpane stage. Oil another bowl and place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  3. Preheat oven to 375f degrees.
  4. In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
  5. Bake in oven until browned, about 10 minutes.

 

-Timothy

Techniques: The Pineapple

Summer is approaching quickly (and the weather thinks it’s already here), which means it’s fruit season! And by fruit season, I mean the good, flavorful fruit. Not the pale colored, tastes-like-nothing fruit that we can still buy in the winter. Blackberries, blueberries, cantaloupe, cherries, limes, nectarines, peaches, raspberries, watermelon, all come into season in the summer.

Today, we’re focusing on a pineapple. A pineapple is high in magnesium and vitamin C. Over 25 million tons of pineapple are grown yearly worldwide. There are tons of ways to cut a pineapple, but we want to show you what we’ve found to be the easiest, with the least amount of waste. Because who wants to waste delicious pineapple?!

We started our techniques video series with the onion, and we’re continuing it with a fruitful summer! Be sure to tune into our YouTube channel for all the techniques. We’re kicking off a fruitful few weeks with the pineapple cutting tutorial, and we will continue with a watermelon video and a cantaloupe video, too!

Without further ado, we bring you Techniques: The Pineapple.

Thanks for watching! Be sure to let us know if there’s a technique you’d like us to do a video of. We want to hear from you!

-K

P.S. Having a hard time with this, or any, pineapple cutting technique? This is a nifty tool my mom swears by:

Silver Stainless Steel Pineapple De-Corer Peeler Stem Remover Blades for Diced Fruit Rings by Super Z Outlet*

 


*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.