#WineandspicE: The Coziest Grilled Triple Cheese & Roasted Tomato Soup

Khabibi, come to Dubai. Have at it. It's mozzar shabas. Your stomach's anyways messed up. [laughter] Watch this episode. This episode is [music] great. It's a cozy episode. It's [music] been zim. Now we're going into the romantic snowy chilly cozy early dark night seasons. So we were thinking, what can we do? A grilled cheese and a delicious soup. The concept of grilled cheese and tomato soup is very popular. might not be so popular in our zip codes, but it's a very popular combo. Think about [music] it's pizza. It's dough, cheese, and the tomato soup is your marinara sauce. We're going to make a classic one sheet tomato soup. Let's dive in. So guys, we don't need to chop this up very small. We're just going to cut them in half. Cut them in quarters. Just like that. We're going to put them out on our sheetpan. And because at the end we are going to >> smells we're going to blend them tomato. >> These are fresh. We picked it ourselves. These are beautiful tomatoes. Beautiful color. They're going to make a gorgeous gorgeous soup. And then you know some plum tomatoes. Cut off the tops. >> Yum. >> You can use cherry tomatoes. Cherry tomatoes on the vine. You have extra tomatoes in the fridge that's going a little bad. It's perfect for this. Perfect. Obviously, cherry tomatoes, you know, in the winter you're not going to get the best quality, but we are filing filming ahead of time, but it doesn't really make a difference. You can even buy from Tuscanini. They have the tomato, whole tomatoes in a can. There's so many good options out there. This is just what we're going to be doing now. Jalapeno. We're going to cut off the top. Seeds in or seeds out moi. Spicy or not? >> A little bit. So, a little bit. >> So, then what we're going to do is >> because I don't want it to kill the wine. Okay. So, what we're going to do is one thumb. >> So, the seeds is what makes >> seizes out. So, we're going to do one without, >> one with, we're going to throw on a couple of cloves of garlic. What did I get? Two, three, four, five, six, seven. That works. We're going to do one onion also. That's such a beautiful onion. I picked these onions. They had the onions laying out over there. They were so beautiful. I said, "It's perfect. We're doing tomato soup. And that's our soup. Now, we're going to j it up a little bit. We're going to put some fresh kosher, cleaned oregano. Oregano is going to add a nice, beautiful flavor to it. All you do is pull the stem down. Smell that. Smells like a pizza store. First things first, great olive oil. Now, two reasons why we need a great olive oil for this. Because number one, right, when we're making anything tomato, tomato and olive oil are the best friends. Number two is go I >> forgot one ingredient. Wine tomato and olive oil. >> That's coming up. >> That is definitely coming up. Number two is that we want to go heavy on the oil because later when we put this into the blender. This oil and the liquid from the tomatoes is going to emulsify and create a nice creamy soup. >> So the word of the day is emulsify. >> Emulsify. Emulsify is when you take fats and you blend it. You spin it with liquid and you create like mayonnaise. You didn't learn this in salad. >> No, I didn't learn at all. [laughter] But we're going to finish it off with a touch of the pinch three seasons blend, which is salt, pepper, and garlic. >> And there you have it. >> You know, every time that cooks, I'm like, this is this is the only one time that I really want to eat it raw. But it's every time. [laughter] Something about >> So, this is a soup on a sheet pan. That's it. 375. We're baking a soup. >> It goes into the oven until it gets nice and jammy and caramelized. Now, in the meantime, let's prep our grilled cheese. >> Cheers. So, here we have griier. Now, shout out to Breadberry. They had it on the shelf. >> Okay. >> It's a nutty, delicious, really like not spicy, but a nice flavor to it. We can go with a lot of different versions. Grilled cheese has so many different versions, but we decided today we're going to go with the classic [laughter] pre-wrapped American cheese. You know why? Because this is what this is what that place in our heart holds. That melty. >> Do you break it up or you just put it on? >> Put it whole. Now, but because we want to up our game, we're going to add some American cheese. We're going to add some cheddar, which is going to give us a nice sharp flavor. And then we're going to add some of this grier which is going to give us a nice nutty flavor. So all together we're going to have a melty gooey sharp pungent. And I'm going to finish my sentence. >> Delicious grilled cheese. Now you >> finish the grilled cheese, not your sentence. That's one thing. Try it with a with a white. And then we're going to turn up the beet. This is called the beet barbella. And try it with [music] this one. This is an Italian wine. You tell me what's going to go good with this. >> Okay, let's try the same cheese. >> I'll try the same cheese. >> Why not? How do you How do you like the pairing with the shabi? >> That was really nice. >> Yeah, >> that was lovely. Oh, wow. >> H, >> that is nice. Even though it's chilly outside, it gets hot in the kitchen. I'm going to take this off. >> Okay, I'm just going to leave. [music] >> So, let's make grilled cheese. You can make grilled cheese whatever you have. If you have leftover kala, you have leftover bread, whatever you want. I picked up some sliced sour dough. Sliced sourdough on the cutting board. I have delicious salted butter that has been out. It could have been out a little longer, but it's been out for the past half an hour. And we want to spread it nicely without breaking the bread. >> For how long you think you should leave the butter outside? >> It needs a good half an hour till it's soft. So, it's shmearable. I want to give a shout out. >> I want to give a shout out. There are two new names. >> Yeah, >> I'm also >> I really want to give a shout out to Angelo from Lieberman's. >> Oh my god. >> I grew up know that I I thrown in there once in a >> I grew up >> You're talking about the the sudnazi. >> Yeah. >> I grew up having his grilled cheese. >> He makes the best grilled cheese. >> It was so delicious. >> You know the secret? I don't know what he does. >> He first of all, his frying pan is probably since the first world war, so it has flavor and he also makes it like he puts it on both sides, I think. >> So, he does it in a panini press, but still it's just so delicious. >> So, we got one. >> Angelo is on Liberman's on 16. >> Yeah, you guys know. I'll actually stop that stop by when we release the episode to uh uh I do the shout outs for Angela. There's a whole list of rules. If you touch a paper cup, you got to pay for it. There is no ifs and buts. >> You need a bathroom, they got to buzz you in. >> Yes. >> We're going to flip one side. >> They really went to town with the butter. >> Yes. Everyone's favorite American cheese. Let's call it one slice of that. No, I can't. Can't do that. >> Oh, you're going to cover the whole thing. >> Yeah. You just Let's be real. >> Are you covering it up? >> Absolutely. We're going to have some of that. See, here is where I'm not mixing it. But there's no ketchup. >> There's absolutely no ketchup in here. >> Okay. But you grew up with ketchup and grilled cheese. >> Not necessarily. >> No, >> not necessarily. >> They didn't give you ketchup. >> I didn't go to Bubba. But we're going to have ketchup in the tomato soup. That's the concept. >> Okay. >> That's the concept of where the tomato soup comes in. So, we're going to Let's give a nice amount of this. Let's go to town. Give another another um schlle from the >> a swig. >> Swig. It's really nice. Buttered side up, buttered side down. Grilled cheese. Okay, now let's go to the frying. >> You can use a garlic butter or >> of course you can use salted, unsalted, garlic, chive. Go to town. Have fun. It's a grilled cheese for crying out loud. Grilled cheese is the essence of besides chewing. You can do whatever you want. You want to put in ketchup, you want to put oregano, garlic powder, chili flakes, have at it. It's mozzar shabas. Your stomach's anyways messed up. [laughter] So, what you're trying to say, you can use all the pinch slices. >> You can use all the pinch. You can use all the cheeses. Now, let's go check on our soup. Oh, beautiful. Check that out. So, now what you want to do, grab a little spatula. And we want to get everything into the blender. Let me know when I'm at half point because hot in the blender tends to jump and bounce and then it might go everywhere. But so what I got over here is about a cup of vegetable stock. You buy Man Chevz by whatever company you want. You can use water. But there is a lot of flavor over here on this pot on this pan. [music] And I'm going to just put a little bit on there and scrub out that caramelized tomatoes and caramelized onions. And I want to use that flavor. I want to use all this delicious flavor back into the soup. Here we go. Look at that. Rich, delicious. Beautiful. So, what is that? That's just my chab. It's uh >> this is vegetable stock. Okay. >> You can use water or you can use your own chabata chicken soup, >> but not if you're making milk. It's drench. >> Ah, right. We do want to add a little more liquid. So, I'm going to go about a half a cup. So, like that. We could start with that and then see how because we need something to make liquid. Now a Tuscanini product this week. It literally came out but came out in the middle of the summer but people didn't know about it. >> It is a really absolutely delicious sundried tomato pesto. >> You know what's interesting? It's brown but it's not brown. It's like >> when you see a car with a nice [music] matte uh color finish, that's what it is. >> So, they have it in green, which is a regular pesto, and they have it with sundried [music] tomatoes. So, adding this into our already tomatoy flavor. Khabibi, come to Dubai. We're going to add a nice spoonful of that. [music] A spoon and a half. It smells like pizza. So, yeah. We're going to add a drop more of the three seasons blend. And we're going to taste it to see. I'm also going to add a little more olive oil. And like I said before, we want that emulsification. See that water >> emulsification? >> And then we want nice olive oil in there. All the garlic, the jalapeno, tomatoes. It's going to be absolutely delicious. On it goes. You could do this with a stick blender, you know, with a jujer. >> With a jujer, put it everything into a pot. It Let's turn this on. How long? For how long? I just want it nice and smooth and creamy like almost like tomato dip. Call it whatever you like. Tomato dip. Tomato bis. made the soup. Scraps. >> Now I'm laughing. Check the consistency. It is a little bit chunky. >> Okay. See, >> you want it chunky, so you could dip. >> I want I want it chunky, but I want it a little bit smoother. So, I'm going to add in a drop more vegetable stock. >> I'm laughing because you know this kitchen better than I thought this was a cabinet. I never even knew that this is a draw. >> And now we're going to give it a quick taste. Ooh, that is nice. There's a nice kick there. Those jalapenos were real. >> Oh, yeah. We're going to do a little more seasoning. >> So, which which pinch did these? >> This is the three seasons blend. This the salt >> to the third season now. >> Yes, we are. And we're going to do a little more of the pastel. Let's give this one more. And we should be ready to go. Oh, that smells nice. Smells lovely. Give a little taste on the button. So, what we're going to do is now that the soup is ready, we're going to cover it. We're going to let it stay warm. Let's go make some grilled cheese. Let's grill some grilled cheese. We're going to go on five. We don't want it too hot. We don't want to burn. It's medium medium low. Now, right away, frying pan's cold. We'll take our take our grilled cheese and we're going to put it in there and press it down. [music] >> [music] >> So, we're looking for a beautiful golden brown color on the bottom, a gooey cheese in the middle, [music] and packed full of flavor. It's about 3 minutes per side, I would say, on a low heat, and boy is this going to be good. Where's my wine? Oh, look [music] how nice that is looking down there. By the way, when you look at it, what do you think? Like really, if there's one word, comfort. What happens is my brain opens up a folder of grilled cheese, right? It goes to the folder of grilled cheese and it opens up. >> You have a folder of grilled cheese? >> Yes. You also have >> I have a folder of wine. >> That's the word comfort. That's what comes to mind. >> Uh-huh. All right. So, it's been about 2 minutes, 3 minutes per side. We're going to give it a flip. Well, this is going to be something special. Now, the cheese inside on both sides is getting the same amount of heat. And the reason why I switched it, you saw I was going this way and I switched it. You just want to make sure that you get a even crust. [snorts] Okay, we're done. We're ready to eat. [music] There's no more waiting. We don't have to let the duck rest. We're going to eat. Shut the fire. Let's grab these bad boys right there. [music] So, let's plate it up, shall we? So, we're taking it serious. >> This is very serious. A little extra something. I brought some sour cream. I would give a little pop of sour cream right there in the center. Finish it off. Some fresh scallions. Smells so good. And a drizzle of valve. May this be your alarm clock this year. [laughter] Beautiful. Put that right there. Let's put that right there. I'm going to clean up and we're going to dig in. [music] This is my vision of what they served you in the crema. A soup [music] and some toast. Right. >> When they stopped over. >> Exactly. Wherever you stopped over in that guest house, they served you a hot soup and some bread. >> It might not have been on this. >> This is not the guilt master of the guilt master. If you go out there and you repeat exactly what Mi did and you buy the bottle of wine, you get pinch spices, you get the olive oil. [music] Yeah. Grab your bread. >> The tinkan obviously start. >> Look at that bite. How much would you pay to sit right here and take this bite right now? >> I would pay. [music] >> Wow. You know, I don't I have a lot of words. >> It's been 14 episodes, I think, around. [music] And I always, you know, when you underestimate me, you come into the store, I give you a great bottle, and I say, "You're going to love it." And you're like, "I know I'm going to like it, but am I going to love it?" And then you're like messaging me, "Mushi, you hit it right on the nail." Every [music] time. Every time. This soup right here, call it a soup, call it a dip, call it whatever you want. [music] It is so absolutely delicious. >> It is so so hearty. It's so warm and comforting. >> What are you saying? >> I feel the jalapo a little. >> Yeah, the jalapeno is real. It's good jalapo is a good jalapeno this season. It's >> just a nice big heaping dip. Just send us in your pictures. Send us the videos. Continue uh sharing with us. Miy another one. Another great one. Friends, it's been real. >> Doesn't always have to be meat. >> This was amazing.