Beer Girl Cooks

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Roasted Tomato and Mascarpone Soup with Grilled Cheese Croutons

by 48 Comments

 

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Before we move on to today’s shenanigans, I just want to say thanks to all of you, my friends, for your kind words and well wishes for Chris’s dad. We both appreciate it so much.  There is continuing improvement, we’re moving him to his new facility today, and we hope to have him back home before Thanksgiving.  And his new digs are in Charlotte, so no more up and down the highway to visit!  Booyah!

 

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So, how was your Halloween?  We don’t usually get a lot of trick or treaters because we live in a cul-de-sac, so we normally just go out for dinner then hang out and watch the tube.  This year we had some little visitors come to our hood for the trick and treat festivities.  They live in the woods in the middle of nowhere, so they have to go somewhere else or they get zero candy.  We hadn’t been trick or treating in so long!  We totally had a blast!

 

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The weather was nice for us on Halloween, but now it’s all rainy and gloomy.  It isn’t terribly cold, but all things considered, it was time for some comfort food.  My garden is still producing tomatoes, so I had a boatload of them accumulating on my counter.  It was a win-win over here.  A perfect way to use up all these tomatoes and a twist on one of the most classic combos ever – the grilled cheese and tomato soup.

 

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I know this will come as a shock, but I decided to change things up a bit.  Now, I’m totally not above opening a can of Campbells and dunking some Kraft American grilled cheese in there – and maybe throwing in some Pepperidge Farm Cheddar Goldfish Crackers because those things are crack.

 

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FULL DISCLOSURE: This is not a sponsored post.  I’m fairly certain that the nice people at Pepperidge Farms would not take kindly to me comparing their baby goldfish crackers to crack. I’m just sayin’.

 

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Any-hoo, I like croutons in my soup and what better crouton then a grilled cheese?  I also like goat cheese in my tomato soup, but decided to go a different direction and mix in some mascarpone that I had in my fridge.

 

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I highly recommend it!  Have a great week, y’all!

 

 

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Roasted Tomato and Mascarpone Soup with Grilled Cheese Croutons

Ingredients

Roasting the Tomatoes

  • 2 pounds mixed variety tomatoes halved
  • 1-2 tablespoons olive oil - enough to coat the tomatoes
  • sprinkle of salt

For the Soup

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 cloves minced
  • 1 small white onion diced
  • 3 cups vegetable stock
  • 2 tablespoons sugar
  • 1/2 - 1 teaspoon salt
  • pinch of pepper
  • 4 ounces mascarpone
  • 4 pieces sliced bread
  • 4 slices American cheese
  • 2-3 tablespoons butter
  • basil for garnish if desired

Instructions

For the Soup

  1. Preheat oven to 325
  2. Add tomatoes to a parchment paper lined baking sheet, toss with olive oil and sprinkle with salt
  3. Roast at 325 for 1 hour - time will vary according to size of tomatoes, but you want them soft
  4. Cool enough to handle and pull the peel off
  5. In a Dutch oven over medium heat melt the butter into the olive oil, add onions, cook for 2-3 minutes, add garlic, and cook another minute
  6. Add roasted tomatoes, vegetable stock, sugar, salt and pepper, bring to a boil, reduce, and simmer for 30-45 minutes
  7. Stir in mascarpone until mostly melted and mix with a hand blender until smooth - you can use a regular blender, but you'll want to work in batches
  8. Strain soup through a fine mesh sieve to remove seeds
  9. Return to pot, adjust seasonings

For the Grilled Cheese Croutons

  1. You can totally make your grilled cheese the way your mama taught you, but this is what I did
  2. Melt 1 1/2 - 2 tablespoons of butter in a nonstick skillet over medium to low heat, add 2 pieces of bread, then 2 pieces of cheese on each, top with remaining 2 slices of bread
  3. When the bottom is golden brown and cheese is melty, flip until the other side is also golden brown and cheese it toatlly melted - if there is not enough butter left in the pan, I just remove both sandwiches from the pan, melt some more butter, and finish the uncooked side
  4. Cut into bite sized pieces

To Serve

  1. Transfer soup to bowls, toss in grilled cheese croutons, garnish with basil if desired

Panzanella

by 18 Comments

Have you noticed that everything seems different?  Does it feel like fall where you are?

 

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I woke up Sunday morning and it just felt different.  I mentioned to Chris that it feels like fall and he agreed.  I don’t know if it’s this cold front that started moving in or if we reached a turning point. It feels like there is a chill and a crispness in the air.  Even the sunlight is different and there are leaves falling in my yard.

 

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But I still have tomatoes!  And more are on the way!  I don’t think I’m going to give up on summer until October.  It’s official.  Queen Rachelle has declared summer is extended.  Who cares if school started and football kicked off last weekend?  I am putting my foot down and stopping this gateway to winter and all things dark and cold and snowy and gloomy.  Well, except for Christmas where everything is happy and sparkly and shiny.  And I’m not really stopping it – it’s more of a denial and delay, but I’ll take it.

 

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Because I’m lucky enough to live in the south where summer lasts almost until winter.

 

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Panzanella

Ingredients

  • 15 - 20 to matoes of combined variety chopped into bite size pieces
  • 1/2 of a day old baguette sliced and torn into bite size pieces
  • 4 garlic cloves pressed or minced
  • 1 sweet onion thinly sliced
  • 12 or so basil leaves
  • 1/4 cup chopped chives
  • 1/4 cup chopped tarragon leaves
  • 1/4 cup red wine vinegar plus 2-3 tablespoons more for finishing
  • 1/4 cup olive oil plus 2-3 tablespoons more for finishing
  • salt and pepper to taste

Instructions

  1. Put the onion slices in a bowl, cover with water and soak for 10-15 minutes
  2. Add tomatoes, garlic, bread, onions, 1/4 cup red wine vinegar, 1/4 cup olive oil, salt and pepper to a large bowl. Use hands to toss and combine.
  3. Set aside for at least 1 hour and up to 4 hours at room temperature, tossing occasionally
  4. Add the herbs 15-20 minutes before serving
  5. Taste and adjust seasonings, finish with remaining red wine vinegar, olive oil, salt and pepper
  6. This salad is best on the same day it's made

 

Note: The bread should be hard and dry.  If it isn’t, you can dry it out in the oven on a baking sheet at 200 degrees for about 10 minutes.  You do not want it to be toasted or brown.

Note: This is more of a guideline for panzanella, rather than a recipe.  You can use some or all of the herbs or add different ones.  The longer the salad sits, the more liquid gets absorbed into the bread, so you will want to taste it and adjust the dressing and seasonings prior to serving.  Also, keep kind of a rule of thumb that the bread should be 1/3 ratio to the rest of the salad.  Feel free to use up any fruits and vegetables in your fridge, such as cucumbers and bell peppers.

Heartthrob Salad

by 45 Comments

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Happy Friday, y’all!  I don’t know about you, but I sure am relieved that the weekend is almost here! What are you getting into this weekend?  Do you have any fun plans?  If so, let me know – maybe I’ll crash your party!   I’m totally not kidding.

 

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I’m seriously hoping to have some chill time this weekend.  Maybe hang out with Luke and Laura and totally binge on General Hospital.  Don’t judge me.

 

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Let’s talk about this salad.  I realize that salads are not the sexiest topic in the world, but this one is absolutely hands-down worth discussing.  I came across the original Heartthrob Salad recipe in a Valentine’s Day issue of Cooking Light Magazine about 10 years ago or so.  We made it, loved it, and have been having it pretty regularly ever since. It’s so simple and delicious.  You just have to plan ahead a bit and sometimes I just throw together the tomato dressing part the day before and stick it in the fridge overnight.

 

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Normally I make this salad with cherry, plum or Roma tomatoes, but you can use whatever tomatoes you like. Jennifer and I went to the farmer’s market outside of our work the other day and they had these gorgeous little heirloom tomatoes.  Most of them were cherry size, but some were tiny and some were the size of small Romas.

 

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Like the crazy lady that I am, I snatched up 3 or 4 pints.  I was so out of control grabbing all these tomatoes I can’t remember how many I bought.  Based on my produce hanging basket I’d say I was nuts slightly out of control.

 

Have a fantastic weekend, y’all!

 

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Heartthrob Salad

Ingredients

  • 1 pint heirloom cherry size tomatoes sliced in half or quartered for larger ones
  • 2-3 garlic cloves minced or pressed
  • 2 tablespoons pitted and chopped kalamata olives
  • 3 pieces of heart of palm cut into 1/2 - 3/4 inch pieces plus 2 or so more to garnish, sliced into 2 inch long and 1/4 inch wide pieces - these sizes are approximate - do what makes you happy
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • salt and pepper
  • 1 head of romaine lettuce cut or torn into bite sized pieces
  • Optional items - grated parmesan obviously not a vegan option and parsley

Instructions

  1. Combine tomatoes, garlic, olives, small pieces of heart of palm vinegar, olive oil, Dijon, and salt and pepper to taste in a container with a lid, stir to mix well, cover and refrigerate for at least 2 hours.
  2. Add lettuce to a large bowl, top with tomato/olive/dressing business and garnish with remaining pieces of heart of palm
  3. Top with parsley and parmesan if using

Inspired by and adapted from Cooking Light Magazine

Pimento Cheese, Beer Battered Onion Ring, and Fried Green Tomato Burger

by 16 Comments

There ain’t nothin’ skinny about this burger, y’all.  Sometimes you just have to have a big nasty redneck this ain’t yo mama’s southern burger.

 

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Here in the south the typical local burger includes some version of chili, slaw, and mustard.  I find that disgusting unappealing.

 

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I want my burger with homemade pimento cheese, fried green tomatoes, and beer battered onion rings.  Especially in time to kick off the weekend!  Woot!  I also think it’s fair to say that your dad will probably love a big nasty redneck burger for Father’s Day – I know mine would!

 

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As an afterthought, you know what I wish I had done to this burger to take it up another nasty level?

 

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I really wish I  had dropped a big ole runny fried egg on top of that burger.  You should totally do it!

 

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Chris put a fist on top of my masterpiece and smashed his down in order to eat it. 🙂  Whaaaa? Happy Friday, y’all!

 

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Burger

Ingredients

For the Beer Battered Onion Rings and Fried Green Tomatoes

  • 1 vidalia or other sweet onion sliced about 1/4 inch thick and separated from each other into rings
  • 1 green tomato 1/4 inch slices
  • 1 cups buttermilk
  • 2 cups cake flour divided
  • 1 egg
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1 cup beer - I used Stone Brewery Smoked Porter
  • canola oil for frying several cups
  • 2 cups Panko bread crumbs

For the Pimento Cheese

  • 8 ounces extra sharp white cheddar shredded
  • 4 ounces orange sharp cheddar shredded
  • 1/2 cup mayonaise
  • 1/4 cup jarred pimentos

For the Burgers

  • 1 package of ground chuck mine was 1.4 pounds and made 5 burgers
  • 1 tablespoon Worcestershire
  • Salt and pepper according to taste
  • 1 fresh jalapeno pepper sliced, optional
  • Hamburger buns I used onion rolls

Instructions

  1. Combine 1 cup cake flour, egg, paprika, cayenne, and salt in a bowl
  2. Whisk in beer (batter will be somewhat lumpy), set aside for 30 minutes
  3. Combine all the pimento cheese ingredients in the bowl of a food processor and pulse until combined, set aside
  4. Prepare the burgers by combining all ingredients in a bowl and form into patties - I made 5 burgers about 1/2 inch thick, press an indentation into the middle of each one
  5. Cover burgers with plastic wrap and refrigerate until needed
  6. Preheat oven to 200
  7. Set a wire rack on a baking sheet and set aside
  8. Pour canola oil into a heavy pan (I used a cast iron enamel coated Dutch oven) enough to be at least 3 inches deep
  9. Heat oil to 350 degrees preferably using a deep fry thermometer
  10. in separate bowls put remaining cup cake flour, panko, and buttermilk
  11. Take individual rings, dip into buttermilk, then beer batter, then flour, then beer batter, then panko
  12. Carefully drop into heated oil a few at a time until golden brown, about 1-2 minutes, then flip for another 1-2 minutes until both sides are golden brown
  13. Remove onions from oil with a wire spider/skimmer, set on prepared rack on baking sheet
  14. Keep warm in oven until ready to assemble burgers
  15. Repeat the same process with the tomatoes
  16. Heat cast iron skillet or grill over medium high
  17. Fry or grill burgers 3-4 minutes each side, depending how big they are and desired final temperature
  18. About 1 minute before removing from pan/grill, top each burger with prepared pimento cheese so it begins to melt
  19. Arrange buns on platter, add 1 pimento topped burger per bun, top with 1 fried green tomato, 1 or 2 onion rings, drop jalapeno slices in the center of the onion ring (if using), cover with bun top
  20. Serve with additional onion rings

Onion ring recipe adapted from Williams-Sonoma.  I added the panko or a thicker and crispier outer layer in the spirit of fried chicken.

Note: There were only two of us, so 1 onion was enough for burgers and a side of onion rings – double onion ring recipe if you need more

Note:  I think we all know that I’m a weenie and I do not touch jalapeno peppers or anything else spicy with a 10 foot pole, so those did not exist on my burger.  Chris liked them though.  I almost fried those too, but he said he was glad I didn’t.

Note: You could totally add bacon, lettuce, tomato, avocado, fried egg, or any other accoutrements to this burger.  Do whatever blows your dress up.  I’ll still respect you in the morning.

 

Don’t forget to enter for a chance to win a Williams-Sonoma gift card!

Lobster Salad

by 47 Comments

Is there a food or meal that just transports you back in time or to a place in the distant or not so distant past?  For me it’s lobster.  If I see lobster I’m immediately time-traveling to summer circa 1982 (ish) and Cape Cod, Massachusetts.  My dad took us there for summer vacation when I was about 11 or 12, Molly 2 years younger, and Katie was just a chubby toddler running around in diapers.

 

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My dad and another family went in together on what seemed to me at the time an enormous Cape Cod style beach house, windows and all.  It had a ton of rooms, a huge living room, sandy yards, and a massive front porch.

 

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One afternoon the dads showed up with a cooler full of fresh lobsters and mussels.  I thought the lobsters looked a bit creepy and wasn’t sure who would ever want to eat “muscles,” but it turned out to be one of the most delicious and memorable meals of my life.  Maybe it was the fact that it was all as fresh as it could be and we were on a beach vacation.  Maybe it’s just nostalgia and the way I remember it and the other memories from that vacation.

 

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I remember being crammed into the back seat of a small car with my two sisters and riding for what seemed like days to get there.  I remember that during the long long time ago car ride I heard Don McClean’s classic American Pie for the first time and how we all sang along.  Well, all of us except Katie, since she hadn’t really learned to talk yet – she has since made up for that.  If you’re familiar with this song, you will understand how a couple of kids would be able to sing along to it while experiencing it for the first time.  If you’re not familiar with American Pie (the song not the movie that refers so much to band camp), please stop making me feel old, invest almost 10 minutes of your life, and go check it out.

 

That song remains my all time favorite to this day.

 

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I remember floating in Cape Cod Bay on a raft and getting bit by a crab or some other creature I didn’t want to know about.  This is probably the reason I turned into a weenie and am now afraid to swim in natural water.

 

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And then there was Katie who ripped off her diaper and planted her bare self in the beer cooler full of icy water. She swam around in there and giggled her little head off.  Katie now is the mother of 5 year old TRIPLETS.  Oh my.

 

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When the thought came to me for a lobster salad, it immediately became 1982 (ish).  I was on the big rental house porch in Cape Cod watching my youngest sister skinny dipping in the beer cooler as sounds of American Pie sang in my head.  I was transported back in time to when I was just a kid with no worries.  Life was simpler and summer vacations were full of new discoveries.

 

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I invite you to make your favorite time-travel dish, pour a glass of wine, and meet me on the front porch.  I want to hear all about what makes it so memorable and what special place it takes you to.

 

 

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Lobster Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 Entree or 4 Sides

Ingredients

For the Salad

  • One head of romaine cleaned and chopped or torn into bite size pieces
  • 4 sweet campari tomatoes quartered (halved cherry or grape would be fine too - use as many as you like)
  • 1/2 avocado cut into small to medium chunks (you will use half in the salad and half in the dressing)
  • 8 oz cooked peeled, frozen, and thawed lobster tails (1-2 fresh tails would be better; shrimp, crab claws, or scallops would be a good substitute)

For the Dressing

  • 1/2 cup white wine vinegar
  • 3/4 cup olive oil
  • 2 garlic cloves pressed
  • 2.5 tablespoons honey
  • 1/2 medium avocado cut into medium to large chunks
  • 1 lemon zested and juice from half
  • salt to taste and pepper if you prefer
  • 2-4 tablespoons water to thin

Instructions

  1. Arrange romaine in a large bowl and top with tomatoes
  2. Add vinegar, olive oil, pressed garlic, honey, 1/2 avocado, lemon zest and juice to a blender and puree until smooth.
  3. Season with salt and pepper to taste and use water to thin if necessary or desired, blend until consistency you like
  4. Toss avocado to top of salad and add lobster or whatever shellfish you are using
  5. Drizzle with dressing
  6. Serve immediately

Note: This was enough to make an entree easily for 2 people or 4 sides, but I ate the whole thing myself.

Roasted Beet and Avocado Bruschetta Salad with Candied Grape Tomatoes and Gorgonzola Vinaigrette

by 22 Comments

Home renovations.

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Need I say more?  We have been doing one thing or another around here since last summer. And that’s just on the inside.  Don’t get me started on the new fence coming.

 

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I’m about over it.  We have 4 big dogs, no grass, and tile floors are a necessity.  When we pulled out all the carpet many years ago we kept carpet in the bedrooms.

Big mistake.  Big. Huge.  I have to go shopping now.

 

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Name that movie.

 

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We are having the rest of the rooms tiled this week and they’re supposed to start Monday.  The rooms that should have been done a long long time ago.

 

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Name that song.

 

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That means that we had to spend the weekend moving furniture.  I totally had to throw a hissy fit put my foot down and say two rooms at a time.  Guest room and office first.  Then we can put the furniture back in the guestroom and relocate there while the master and dog rooms are done.

 

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Which means that the majority of our furniture is now in our living and dining rooms and I may have broken my hip, got a hernia, and dislocated my elbow.  Awesome.

 

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So as usual.  Does this crazy rant information have anything remotely to do with Roasted Beet Bruschetta, Avocado and Candied Tomatoes Salad with Gorgonzola Vinaigrette?

 

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Of course not.

 

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But I think you know me enough by now to have figured that out.

 

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Roasted Beet and Avocado Bruschetta Salad with Candied Grape Tomatoes and Gorgonzola Vinaigrette

Ingredients

For the Vinaigrette

  • 1/2 cup tarragon infused white wine vinegar
  • 1/2 cup basil infused olive oil
  • 1/4 cup olive oil
  • 1/4 cup crumbled Gorgonzola
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • salt and pepper to taste

For the Salad

  • 3 large beets
  • 12-15 grape tomatoes halved
  • 2-3 tablespoons granulated sugar
  • 1 or 2 avocados diced
  • 4-6 slices bread French, Italian, baguette, etc.
  • 1-2 tablespoons olive oil
  • 2-3 cups Arugula

Instructions

  1. Preheat oven to 400
  2. Combine all vinaigrette ingredients in a Mason Jar, cover tightly with lid, and shake
  3. Add beets to a foil lined baking sheet and bake for about 45 minutes or until fork tender, cool slightly to handle
  4. Add tomatoes to a separate baking sheet covered with parchment paper, generously sprinkle sugar over each one, stick in the oven with the beets and bake 10-12 minutes, set aside
  5. When the beets are cool enough to handle, rub the skin off with a towel or peel with a paring knife, cut into a large dice
  6. Turn on oven broiler
  7. Drizzle toast with olive oil, add to a parchment paper lined baking sheet and broil until toasted, 5-7 minutes
  8. Toss a few handfuls of Arugula on a platter, sprinkle the candied tomatoes around the outside, and arrange the toast pieces in the center.
  9. Top the toast pieces with beets and avocado, drizzle with the dressing
  10. To serve just transfer the toast pieces to plates and top with the salad.
  11. Note: This recipe is super easy and can be adapted for size and taste. I only used 1 avocado when I made this but wished I had another.
  12. Note: If you don't have infused vinegar and/or olive oil just use the plain stuff and add some dried seasonings.

Tomato Soup with Goat Cheese and Goat Cheese Biscuits

by 8 Comments

I know.  I’m all about the goat cheese.  I just can’t help myself.

 

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And have y’all seen this trend of shooter appetizers?  We were watching CNN or HLN or some news channel the other day and they had a segment on wedding trends.  It was a bunch of food shooters. I guess for the cocktail hour before the dinner?

 

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They were cute and all and most of them were down right beautiful.  And I guess it’s handier than a pocket on a shirt to hold your appetizer, walk around, and still be able to hang on to your cocktail. But I gotta tell ya, when it comes to soup and these cold days I really need more than a shooter. I need  the mother load in a big bowl with some biscuits, bread, or plain old saltines.

 

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I normally put cream in my tomato soup, but because I used goat cheese I didn’t this time.  You can totally add some if you want.  I usually like my tomato soup kind of a pink color.  We really liked it though. You be the judge.  Big or small, shooters or bowls, it’s still soup season.

 

Biscuit recipe slightly adapted from Art Smith at Oprah.com

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Tomato Soup with Goat Cheese and Goat Cheese Biscuits

Ingredients

Tomato and Goat Cheese Soup

  • 3 small carrots peeled and diced
  • 1 onion diced
  • 3 garlic cloves minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 oz tomato paste 1/2 6 oz can
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can tomato sauce
  • 2 cups chicken stock
  • 1 teaspoon salt
  • 1/8 - 1/4 teaspoon pepper
  • 5-6 basil leaves torn or chopped
  • 2 tablespoons sugar

Biscuits

  • 2 cups flour
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 4 oz goat cheese
  • 1 cup buttermilk
  • 2 tablespoons parmesan

Instructions

  1. Heat a Dutch oven on medium-high, add butter and olive oil
  2. Add carrots, cook 3-4 minutes
  3. Add onions, cook 2-3 minutes
  4. Add garlic, cook 1 minute
  5. Add tomato paste, stir for 1 minute
  6. Add crushed tomatoes, tomato sauce, chicken stock, salt, pepper, basil leaves, and sugar.
  7. Bring to a boil, reduce heat to low, cover and simmer for 20-30 minutes
  8. Using an immersion blender, puree soup until fairly smooth
  9. Add goat cheese, stir and cook over very low heat until melted, blend again until smooth. (If adding cream, I would do it here)
  10. While soup is cooking prepare the biscuits
  11. Preheat oven to 450 and put cast iron skillet inside
  12. Combine flour and salt in a bowl and using a pastry cutter, cut in butter and goat cheese until pea size balls form
  13. Make a well in the middle of the flour mixture and add buttermilk, stir to combine
  14. Remove hot skillet from oven, add a tablespoon of butter, when melted drop 1/4 cup size balls of the batter to the skillet
  15. Brush the tops with melted butter
  16. Bake until golden brown on top (the instructions said 14 - 16 minutes, but mine took closer to 25 so I think it depends on how big they are)