Mindy & Marc

We are so excited to showcase a new segment here on the MLP Blog!  As we roll into the new year we have been working hard on how we can make our couples feel even more special then they all ready are.  One of the things Marc and I love most is food; whether it’s cooking in our kitchen together or going out and discovering new restaurants.  We believe great food builds great memories. Having met so many amazing couples throughout the last few years we have found one common thread, food and Love.  Shana and Joe’s first date ended with the waitress dropping a pizza on the floor. As they laughed inwardly while feeling terrible for the server, they ended up staying with each other longer into the evening.  Brooke proposed to Kaitlin after she planned a boat ride and a delicious picnic in the middle of Yellowstone national park.   Food is Love.   So check back often as we celebrate each of our couples and what fuels their love.

What better way to start this segment than with a little story about Marc and Myself.   Marc and I both worked for a software company, he was smart computer programmer, I the organized project manager who dreamed of starting her own photography business.   Marc had taken a week’s vacation from work, and to be honest, even though we were just friends, I really started to miss him stopping by my cube every day.  I actually missed him asking how my day was going and how he is always making me laugh.   Marc was in Florida visiting his father and he was due back the following morning so I texted him (bold move I know) to let him know I would be in his neck of the woods for a newborn photo session that afternoon.  I was taking it out of the friend zone!  Not like he minded because he invited me to stop over so he could make me lunch.

Marc’s plane landed – he stopped for supplies thinking grilled cheese seemed innocent enough and who doesn’t like grilled cheese?  One innocent grilled cheese lunch date later, we knew something between us was pretty special.

Enjoy!

Get the full recipe below!

 

 

 

 

 

Ultimate Grilled Cheese & Tomato Soup

INGREDIENTS

Soup:

• 1 tablespoon olive oil
• 1 medium yellow onion, medium dice
• Kosher salt
• Pinch of red pepper flakes
• Pinch cayenne powder
• 1 can whole tomatoes
• 1 1/2 cups chicken (or vegetable) stock
• 1/3 cup heavy cream
• Freshly ground black pepper (optional)

Garnish:

• 4 fresh basil leaves, chiffonade cut
• Freshly grated Parmesan cheese

 

Croutons:

• French type white bread cubed (approx. 1 in. cubes)
• Olive Oil
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp paprika

Grilled Cheese:

• Olive Oil
• French type white bread sliced
• Fresh gouda cheese sliced
• Fresh tomatoes sliced

 

Directions  

Preheat oven to 350:

Fear not; it’s for the croutons.

 

Soften onions:

Place the oil and butter in a medium saucepan over medium-low heat. Once the butter has melted, add the onion and a big pinch of kosher salt. Cook until the onion is really soft. Please don’t expect for the butter and onion not to burn if you refuse to stir it every so often. Hopefully this won’t take longer than 15 minutes. Once you have successfully softened your onions… feel free to add the red pepper flakes and cayenne. Cook those together for a few minutes while stirring. Few = 3

 

Add tomatoes and blend:

Increase the heat to medium and add the tomatoes and their juices to the pan. As the tomatoes begin to soften, squish them a little with whatever you’re stirring with. You don’t need to smash them completely as we’ll be taking care of that later. Cook the tomatoes until they’re nice and soft (about 10 minutes).

 

Pour in the stock:

Yes, it’s that simple. Pour in the stock and cook for 15 minutes.

 

Let the soup cool for 10 minutes → WHILE YOU START THE CROUTONS!!!

Make the croutons please.

 

Make your croutons:

In a medium sized bowl, throw in your cubed bread.

Mix in about a tablespoon (use your judgement please) of olive oil. Mix the bread around… Add the garlic powder and paprika and salt and mix around again. Feel free to use your clean hands (for the mixing).

Put the perfectly seasoned bread cubes on a cookie sheet or piece of foil or somn’ and place in the preheated oven. You should have wonderfully delicious croutons once the soup is ready (as long as you waited for it to cool before blending). If your croutons are still soft, you can leave them in the oven longer or just use them as is. They’ll be yummy either way.  ADD TIME MY LOVE

 

Purée Soup:

Using an immersion blender (boat motor), or a counter top blender (Ninja?), puree the soup. No matter the technique you use, make sure it’s kinda smooth.

 

Add Cream:

Return the soup to the burner over low heat and stir in the cream. Add black pepper, then taste and adjust the seasoning with additional salt or pepper as needed. Pour this fresh, creamy, delicious soup into bowls and top with a bunch of croutons, fresh parmesan, and basil. Yes, in that order.

 

Ultimate Grilled Cheese:

Heat olive oil in pan.  Add bread slices, tomatoes, and gouda cheese.  Flip when underside is golden brown.  Slice when cool, and serve.

Enjoy!!!