Food TV

“With the frigid weather that is currently gripping our country”, I thought to myself, “what recipes should I put up that would make everyone feel better?” I don’t know about you, but one of my favorite comfort foods in life is a creamy bowl of Broccoli Cheese soup, and a grilled cheese sandwich. It just makes me feel warm and fuzzy all the way through. Even if I have had a horrid day, sitting down with this particular combination makes everything feel better. There are rules though. No canned soups!!! Even if I don’t feel like cooking I’ll make a special trip to, (for example) Quizno’s or something, because their Broccoli Cheddar Soup is awesome. But nothing is better than homemade, right? And the sandwich, well that recipe will be my own. While most of the recipes I give you are direct from the food network, I have a grilled cheese sandwich recipe that I think beats all the others, hands down…

First thing’s first though. The recipe that I have for Broccoli Cheese Soup comes to us courtesy of Emeril. I am a pretty big Emeril fan, although most of his recipes look far too fussy and “fancy” for me. This one, though, caught my eye as being really easy and tasty. I would probably replace some of the onions in the recipe with carrots. I love carrots in my broccoli soups. And the rest of the onions would probably be finely minced. I am not a huge fan of pieces of onion in stuff… I know, who am I to talk about fussy, right?

Broccoli and Cheese Soup with Croutons Recipe courtesy Emeril Lagasse
Show: The Essence of Emeril
Episode: Simple Soups

3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch nutmeg
1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour
3 cups chicken stock or canned, low-sodium chicken broth
1 (16-ounce) package frozen broccoli, thawed and separated
1/2 cup heavy cream
1 1/4 cups shredded medium Cheddar
Croutons, for garnish, recipe follows

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)

Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.

Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.

Croutons:
1 cup 1/2 to 3/4-inch cubed French bread
2 tablespoons extra-virgin olive oil
1/4 teaspoon Essence or Creole seasoning, recipe follows

Preheat the oven to 400 degrees F.
Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.

Yield: 1 cup

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.

Now, for the Grilled Cheese Sandwich … This is the best method I have found and it’s really tasty, and really super simple…

For each sandwich …

2 Slices Sourdough Bread (much better flavor than plain white or wheat bread)
about 1/4 cup finely grated Colby Jack cheese (I like the way a fine grate melts…)
Butter or margarine.

Simply butter one side of each slice of bread. Preheat a non stick skillet to medium heat. place the first piece of bread butter side down on skillet. Put the cheese in the center of the bread and let sit for 5-10 seconds. Place the other slice of bread on top of the cheese, butter side up. Let cook until cheese is melty and bottom bread is golden brown. About 3-5 minutes, depending on the heat of the pan. Flip and cook other side until also golden and crispy, about 2-3 minutes.

The only really important thing here is that you keep the heat low. Medium should really be the highest you put the heat on a grilled cheese. I know it takes longer, but it is worth it!!!

Now, what are you doing sitting here? Go COOK!!!! OOOH, but first, why don’t you go see what’s happening on Rachael this week?