Saturday, December 3, 2011

Grilled cheese and tomato soup.

This Saturday morning began much like any other. I brewed a cup of hot water with ginger and star anise, put a record on the turntable (it was Nat "King" Cole), and set about plunging my hands into the spring coil booby-trap couch cushions for lost change to hold the dog and me over with food til payday.

A low yield venture, today. But no worries.

Grilled Cheese

1 crust-trimmed piece of thick-sliced sandwich bread, buttered.
Generous smears of butter and Tallegio
Mildly toasted cumin seeds and black mustard seeds.

Blanket toast with soft butter and cheese, place under broiler til congregated and brown. Garnish with toasted cumin seeds and good olive oil.

Tomato Soup

(pan roast and render the following in a saute pan)

2 inches of grated ginger
3 cloves of garlic
1 pinch of cumin
1 narrow pinch of coriander
1 handful of crushed almonds


1/3 pebbled cauliflower head with finely chopped stems
1 well-rinsed and finely chopped leek
1 beefsteak tomato, diced (juice kept).
1 segmented and chopped Valencia orange (juice kept)
1/4 c. roasted lime juice
1/2 c cooked brown lentils
1 inch of grated ginger
1 generous grasp of cilantro, chopped.
1/2 tsp pale sesame seeds
1/2 tsp black sesame seeds

Then add...

A splash of good olive oil.
2 tbsp rendered light brown sugar or agave
1 judicious splash of pickle juice salt and pepper
to complete

Chill, allowing to macerate as one.

Season to taste, finally.