Grilled Cheese and Tomato Soup Bread Bowl...

Comfort food...

I came across one recipe which would make sense if it was comfort food. Remember that this recipe is only for one bread bowl!

The ingredients:

~Bread bowl
~Cheese, as needed
~Butter
~Tomato soup

Preparation:

1. Remove the top of the roll. Using a small knife cut around the inside of the bread (being careful not to cut through the sides) and scoop out the center of the roll- save this for later.

2. Butter the inside of the roll and place 3-4 cheese slices around the inner edge of the bread bowl. Bake in a preheated over at 375 F (190C) until the cheese has melted.

3. Cut the saved center of the roll in half. Butter both sides and create a cheese sandwich.

4. Melt butter in a small skillet over medium heat and fry the sandwich until both sides are browned and the inner cheese has melted. 

5. Remove the bread bowl from the oven. Fill with tomato soup and serve with the grilled cheese. 

6. Enjoy!

An under 30-minute preparation and it's a delicious little comfort food... 

"Eating is a necessity but cooking is an art."

~Bella

Asparagi al cartoccio...

Asparagi al cartoccio

Asparagus in parchment

Ingredients:

2 1/4 pounds aparagus, trimmed

3 tablespoons unsalted butter

2 tablespoons unbleached all-purpose flour

1 1/4 cups whole milk, heated to a simmer

Pinch freshly grated nutmeg

Fine sea salt to taste

Freshly ground black pepper to taste

2 ounces Emmental cheese, thinly sliced

3 1/2 ounces thinly sliced prosciutto, cut into 1-inch pieces

1/2 cup freshly grated Parmigiano Reggiano cheese

Directions: 

1. Preheat the oven to 425 degrees F with racks positioned in the upper and lower thirds. Cut 8 pieces of parchment paper into rectangles measuring 12 by 14 inches.

2. Steam the asparagus, covered, in a steamer set over boiling water or using an asparagus pot until crisp-tender, 3 to 5 minutes. Transfer the stalks with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain and pat them dry. 

3. Put one-quarter of the asparagus in the center of piece of parchment paper. Repeat with the remaining asparagus, using 4 of the 8 pieces of parchment all together. Reserve the remaining paper.

4. To make a béchamel, heat 2 tablespoons of the butter in a 2-quart heavy saucepan over medium-low heat until melted, then add the flour and cook over low heat, whisking, for 3 minutes. Add the hot milk little by little, whisking to incorporate between additions, then bring the mixture to a boil, reduce the heat, and simmer, whisking, until the béchamel is thickened, 3 to 4 minutes more. Add the nutmeg and season with salt and pepper.

5. Spoon the béchamel over the asparagus, then top with the Emmental and prosciutto; cut the remaining 1 tablespoon butter into small pieces and scatter them over the asparagus; sprinkle Parmigiano Reggiano over all. Top each portion with one of the reserved parchment pieces, then crimp the edges to form sealed packets. Put the packets on baking sheets and bake until heated through, 12 to 15 minutes. Transfer the packets to plates, cut them open, and serve immediately. 

Serve 4   Cooking Time: 20 minutes

~Bella