We're gonna have roasted cherry tomato soup
with the hot honey grilled cheese.
On each tray, you're going to put
a couple of pints of tomatoes.
You need about two quarts,
you need a lot of tomatoes to make this soup.
I love using cherry tomatoes
because they're delicious and super sweet
and sugary year round.
For each tray, you need one large or two medium shallots
and I simply peeled and halved it
and I thinly slice it and throw it on the tray
with the tomatoes.
For each tray, you need a few fat cloves of garlic,
crushed, you don't have to chop them,
we're going to puree the soup when it's done.
Give them a whack, chuck them on the tray.
Take your cherry tomatoes, you put them in a deli lid,
you put the other deli lid on top
and you cut straight across
and you halved all of the cherry tomatoes.
Then we're going to throw on some nice fresh thyme
on both trays.
Bloop.
Olive oil, EVOO, bloo bloo bloo.
S and P.
Roast our cherry tomatoes until they get slumped
and nice and golden at the edges,
400, 4 and a quarter.
Then we're gonna make our hot honey.
Who you calling a hot honey?
We're going to take a light in color and flavor base.
This is called acacia honey.
This is Calabrian, little spicy chilies from Italy.
You get it in a regular grocery store.
And I'm going to put in a couple of fat spoonfuls,
about two tablespoons, okay,
of chili paste to a cup of honey.
Mix this together
and if the honey's cold it'll be very tight.
You can warm the bottle underneath a hot tap
until it loosens up a little
and it'll stir together a lot easier for you.
And that's the same for when you put it in the bottle.
This'll last forever.
When you're done using it the first night,
put a little piece of plastic between the lid
and the bottle and screw the cap back on
and that'll keep out any impurities
or little bits of dust or whatever
from getting into the hot honey.
I use a funnel just to make easy work
of loading it into our squirt bottle.
I wanted to do a garlic-y flavor here
so I have EVOO, little olive oil and butter
combined with some crushed garlic.
We are then going to lightly paint
the outside of the bread so we get
a light and even distribution
of whatever fat you're using to brown the bread.
So whenever you're making any griddled sandwich,
that's a great tip there.
Very light and even distribution of the fat
and cooking over low to moderate heat.
Nothing above medium.
Then we put the painted sides out, right?
And then we've got our hot honey.
(audience cheers)
We put a little swirly-q of hot honey on both sides
and I say, since we have mozzarella and provolone,
why choose?
(audience applauds)
I say let's be fair, they both showed up,
let's get 'em both in there.
(audience applauds)
Okay, now for the soup,
we have our roasted cherry tomatoes,
we take them out of the oven
and let them cool so we can handle them, okay?
Let me grab a bench scrape.
I have one quart of chicken
or you can use vegetable stock or bone broth,
and we're going to scrape everything
off of each other our trays.
The shallots, the garlic, and those roasted cherry tomatoes,
into one quart of stock
that we're heating up in a large soup pot.
Two quarts of tomatoes, couple of large shallots,
or four medium shallots, several cloves of garlic,
on each tray, and we're going to add
a little handful of our sweet basil
into our soup base.
Put our immersion blender in there and away you go.
I'm flipping cheeses with one hand,
I'm mixing in the the dollop of creme fraiche
with the other hand.
(audience applauds)
Look at our glorious grilled cheese.
They're beautiful, they're perfect, with the hot honey.
So I added a fat dollop of that creme fraiche
into our soup, which looks phenomenal.
Oh ho ho.
Yum yum yum yum yum yum.
Then we take our hot honey with provolone and mozzarella
and hot honey and garlic butter...
What, what, oh my God!
(audience applauds)