“I love you. I’m giving up my life to be with you, aren’t I?”
Pete Campbell’s Tomato Soup and Grilled Cheese Sandwiches
“By the 1960s, the top piece of bread became standard. The reason is not clear. Possibly? This was the least expensive way to make a popular sandwich more filling.”
I’m thinking that when Pete Campbell tossed the roasted chicken off the balcony he could have made amends with a quick bowl of tomato soup and grilled cheese to comfort poor Trudy and while he was preparing dinner he should have offered her a snack, onion dip and chips while she waited…she’ll have that daiquiri now Pete!
Weekend Menu plans:
A fresh Cocktail and Pete’s kicked up dip while we play Yahtzee out on the porch and later it is a little comfort food for dinner.
Rain, rain, rain and while I plan tomorrow’s Mad Men dinner menu, I’m roasting tomatoes for an easy dinner for tonight, tomato soup and grilled cheese sandwiches. I’ve never been a huge fan of canned soups, but I know that I must have had at the very least chicken noodle and tomato soup from a can, how else would I know that I don’t care for the taste of either?
I was doing a little poking around, in the Food Timeline and then on to some history of Campbell’s Soup, I love the artwork and the advertisements through the years, take a peek here: http://www.digitaldeliftp.com/LookAround/advertspot_campbells.htm
~ Daiquiri’s & Pete’s Kicked up Onion Dip~
1-1/2 ounces Bacardi Rum, 3/4 ounce lime juice, ¼ ounce simple syrup or Agave syrup. Shake and pour into a chilled cocktail glass, garnish with lime wedge.
Pete’s Revamped & Kicked up Onion Dip
1 cup fat-free sour cream, 1 cup Greek yogurt, 1 package Lipton or Knorr onion soup mix, 4 heaping tablespoons smoked bacon and Vidalia onion marmalade…thoroughly blend and chill.
Roasted Tomato Soup
1-1/2 pounds tomatoes quartered mediums, halved Stramatos
Reserves 6 Stramato halves to garnish soup
4 basil leaves
1 onion quartered
4 cloves roasted garlic
Salt and pepper
1-1/2 cups homemade chicken broth
1-28 ounce can whole tomatoes rough chopped or diced tomatoes, drained, reserve juice
Prepare tomatoes in a baking dish, drizzle with EVOO and season with salt and pepper, add basil leaves and roast for 25-30 minutes on 350°. Cut the onion into 8 wedges, cut the top off a small head of garlic, put into a small baking dish, and drizzle with EVOO, salt and pepper, roast for 20 minutes or until soft.
Using a stick blender or a regular blender, puree the tomatoes, garlic, and onions and run through a food mill for a smooth puree. Add chicken broth and diced or whole chopped tomatoes, simmer on low for 45-60 minutes, and again blend for a smoother soup if you wish. Thin with the reserved tomato juice if necessary. Serve hot soup with reserved seasoned tomatoes and parmesan cheese. Serve with grilled cheese sandwiches.
Grilled Cheese Sandwiches ~ optional slices of prosciutto
Prepare 4 slices of Italian bread: Lightly butter all sides of the bread add slices of provolone, at least 2, one slice of baby Swiss, and optional slice of prosciutto place on heated Panini grill, and grill until toasty and browned. Slice and serve with a hot bowl of roasted tomato soup.