Chili Oil Grilled Cheese with Gingery Tomato Soup

Hi from Alabama! I’ve been in Birmingham for the last few days for the IACP conference! I have never been to Birmingham or this conference before but I will definitely come back for both again! Birmingham has been delightfully charming and surprising trendy! I’ve been in California too long and forgot that the rest of the country can be pretty cute too. I made a bunch of new friends in the last few days, probably fan-girled a little too hard, but I can’t wait to see everyone again!

Now I am off to New York for a few days for the last leg of this mini book tour. My 3 full days there are completely packed and scheduled down to the minute. It’s filled with fun things, good meals, and seeing old and new friends! I’m happy I brought my walking shoes!

Dress up your grilled cheese

As I gradually make my way closer to the East Coast the air feels crisper and cooler. Perfect grilled cheese and tomato soup weather! Well, the Bay Area is currently getting blasted with a ton of ran (atmospheric river anyone?), so I guess that’s also ideal grilled cheese and tomato soup weather too.

I love a classic grilled cheese with a slice or two of American cheese, but every once in a while I want to step up my grilled cheese game. I pretty much always have milk bread around so that’s my bread of choice. It’s soft, a little sweet, and toasts up so nicely with a smear of kewpie mayo! Then my current cheese obsession is Roth Grand Cru Cheese! It’s so creamy and makes for the best cheese pulls!!! I like to add some green onions and my favorite chili oil for some extra sass! You will have to try it!

A little Ginger in Tomato Soup

I got the idea to add some fresh ginger to my tomato soup after making my beloved Tomato Egg the other week. Ginger and tomatoes work so well together and I think should make joint appearances more often. The sweetness of the tomatoes work so well with the gently heat of fresh ginger. Just a little fresh ginger in the soup anchors all the flavors and pairs perfectly with the chili oil grilled cheese!

Chili Oil Grilled Cheese

Makes 1

2 slices of milk bread or bread of choice

2 tsp kewpie mayo

1/2 to 3/4 cup shredded Roth Grand Cru cheese

1 tbsp green onions, chopped

2 tsp chili oil (like Fly by Jing or Lao Gan Ma)

2 tbsp water

1. Spread kewpie mayo on both slices of bread. Place one slice mayo side down on a cutting board or plate. Place 2/3 of the cheese on the bread, sprinkle on the green onions and drizzle on the chili oil. Top with remaining cheese and place the other slice of bread on top. Press down slightly to compact the grilled cheese.

2. Heat a frying pan with a fitted lid over just below medium heat. Once hot, transfer the grilled cheese to the pan. Add water and cover with the lid. Continue to cook until water has evaporated and the underside is golden brown, 3 to 4 minutes. Remove the lid and flip the grilled cheese. Continue to cook until the cheese is melty and the underside is golden brown, 2 to 3 minutes. Serve immediately!

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Gingery Tomato Soup

Serves 4

2 tbsp olive oil

2-inch knob of ginger, peeled and minced

4 cloves garlic, smashed

1 28oz can crushed tomatoes

2 cups chicken or veggie broth

1 tsp salt

1/2 tsp white pepper

Pinch of red pepper flake

1/4 cup heavy cream or full-fat coconut milk, optional

1. Heat oil in a large pot over medium heat. Add ginger and garlic and saute until lightly browned. Add tomatoes and season with salt, white pepper, and red pepper flake. Reduce the heat to medium-low and simmer for 15 to 20 minutes. 

2. Taste and adjust seasoning if needed. For a smooth soup, blend with a handheld immersion blender or in a heat-safe blender until smooth. Finish by blending in heavy cream or coconut milk for a creamy texture.