Sunday, August 14, 2011

Edition 01: Sunday Supperclub

Let's pretend that I haven't been a horrible blogger and haven't posted since the ice age. (The reason for not posting is because I had just started two part-time jobs and was continuing to write for our local paper.)

But, in the form of a peace offering, I want to introduce a new feature here on The Daring Domesticate called "Sunday Supperclub."

I want to try to focus on yummy homemade meals that take a little extra time and TLC to prepare.

So, in this first edition, I want to share with you one of my favorite comfort food meals: tomato soup and grilled cheese. But, because it is Sunday Supperclub, we have to make things a little more fancy than just slapping some American Cheese on some Wonderbread and opening up a can of Campbell's tomato soup.

As some of you know, I am a complete Disney nut! My husband and I have been going to Disney for five years now and are addicted. One of my favorite things to do is to try and bring a little Disney pixie dust home. A simple way to do this, has to been to recreate delicious Disney dinners at home.

This recipe is for Tomato Bisque from Sunshine Seasons restaurant at The Land pavilion located in Epcot. I found the recipe from All Ears , a great resource for anything Disney!


1 tablespoon butter
1 large onion diced
1 clove garlic, crushed
3 cans of diced tomatoes
1 tablespoon sugar
1 teaspoon dried basil or 1 tablespoon fresh basil
1/4 cup chicken broth
8 cups of water
pepper to taste
salt to taste
1/4 cup heavy cream


1. In a large soup pot, Melt butter.
2. Saute onion, tomatoes, garlic, sugar and basil and blend until smooth. (A stick blender works really well for this. Just watch out for splatters!)
3. Add chicken broth and water.
4. If needed, make a corn starch and water slurry to thicken soup. (We had to do this step.)
5. Season to taste with salt and pepper.
6. Add heavy cream.

What is tomato soup with out it's partner in crime; grilled cheese?

Grown-up Grilled Cheese

1 loaf of a nice and crusty artisan style bread (we used simple neo-Tuscan boule)

4 slices of provolone cheese

1 smallish wedges of brie cheese

Some EVOO to brush on the bread to toast it

1. Heat up your pan/skillet/panini press and spray with cooking spray.

2. Grab your bread and cut into slices.

3. Spread on EVOO both sides of each slice of bread.

4. Law down two pieces of provolone cheese on two pieces of bread.

5. Cut off two hunks of brie for each sandwich. (Yes, a hunk is a form of scientific measurement.)

6. Put the last piece of bread on top, and toss the baby into the pan or press. (We used the press which made this whole process really easy. If, you are using a pan don't forget to flip your bread over.)

7. Keep cooking until the cheese starts to ooze out of the sides of the sandwich.

8. Enjoy!

It doesn't matter if you are a "dunker", or a "separatist" with your tomato soup and grilled cheese sandwich, it will still be a wonder supper for any Sunday!

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