November 7, 2012
I have come to realize something about myself, and it is this: my favorite part of soup is bread.
Take this tomato soup, for instance. Usually I just have a bowl of it with a grilled cheese sandwich like any red-blooded American who grew up on Campbell’s and Kraft, but the other day I decided that it would be infinitely better if I were to skew the sandwich-to-soup ratio a bit and do it French onion style. I filled a ramekin half-full with tomato soup, added some toasted baguette slices, sprinkled on some cheese, and broiled the sucker.
Parts of the bread get saturated with the soup and parts of it stay crispy, while the cheese melts and oozes into the crevices. There’s enough topping to get a bite of cheese bread with each spoonful of bright red soup, which is just how it should be.
August 27, 2012
I have an extremely un-classy thing to compare these muffins to. Okay. Here goes.
Did you ever go to El Torito Grill? It’s this Mexican restaurant chain, mostly found on the west coast. I remember going on a lot of dates there in high school because, you know, it was high school. We had low standards and were low on pocket change.
Anyway. There was this corn cake thing that accompanied a lot of the dishes. Not cornbread, but this wet, doughy corn mash, partly whole corn kernels and partly cornbread. It was kind of sweet and I was addicted to the stuff. I would always order extra.