Comfort Food

Since the temperatures have finally cooled off a little bit here in Texas, I have been feeling a serious urge to cook and I think I am recapturing a little bit of the kitchen mojo I lost during a queasy first trimester that segued nicely into the hottest summer on record and our month of no air conditioning-- essentially the perfect storm for a summer of no cooking. But, over the past few weeks, I've been revisiting a bunch of old favorites, as well as trying out some new recipes, and have some good ones to share.

First up: ooey gooey grilled cheese with bacon (cooked in bacon fat, no less) and homemade spicy tomato soup. This pregnancy has me craving comfort food in a major way, so this recipe isn't necessarily for anyone counting calories, but it's definitely tasty! Comfort food at it's best.

Bacon Grilled Cheese & Spicy Tomato Soup
Serves 2
(Adapted from Martha Stewart's Everyday Food magazine, March 2011.)

1/4 c. extra-virgin olive oil
yellow onion, diced
2 garlic cloves, minced
1 28-oz. can diced tomatoes
1 14.5-oz. can diced tomatoes
red pepper flakes to taste
salt & pepper
1/4 c. half & half
3-4 slices bacon
4 slices sandwich bread (I like good sourdough bread)
2/3 c. cheddar grated
pesto

In a medium pot, heat oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add garlic and red pepper flakes (I just shake in about a teaspoon or two), as well as salt and pepper, and cook until fragrant-- about 1 minute. Add tomatoes with juice and bring to a boil. Reduce heat and simmer about 15 minutes. Transfer to a blender or use an immersion blender and puree until smooth. Stir in half & half.

In a skillet, cook bacon over medium-high until browned and crisp. Drain on paper towels. Remove pan with fat from heat and drain all but about a tablespoon of the bacon fat. Add bread slices, and layer with half the cheese, the bacon, and the rest of the cheese, and then the second bread slice. Return to medium heat and cook until the bread is browned on one side (2-3 minutes.) Flip and brown on the other side.

Serve the sandwich with a bowl of the soup. Add a dollop of pest to the soup if desired. (You will probably have leftover soup, and it makes a great lunch the next day.) Enjoy!