Tomato Soup.

I've been making a lot of soups lately. Not only are they good lunch choices, but it's a one pot meal that can't be beat. I can't remember the last time I made tomato soup, but I think it was when I was still living in the midwest. It's also been a while since I've made a grilled cheese sandwich and what goes better with grilled cheese, then the perfect bowl of homemade tomato soup?!?!?

Without time to peruse all of my cookbooks, I opted for a "google" search and ended up selecting Michael Chiarello's tomato soup featured on the Food Network site. A few red flags upfront, this recipe calls for 3/4 c. evoo and 2 tbs. butter. That's alot of evoo and alot of butter, even for my taste buds, let alone arteries. Given that the recipe calls for only 1 14-oz can of diced tomatoes, I highly recommend cutting the amount of olive oil by at least 50% (if not a little more) and if you're going to use cream, I'd leave out the butter. It's decadent enough with one or the other. But it's your call and your arteries.

Now tomatoes are not in season this time of year, it's a great recipe for using canned tomatoes (just make sure you get a brand that is organic or at least super high quality like San Marzanos, it really does make all the difference). What's different about this recipe is that M.C. instructs you to roast the canned tomatoes (after draining and reserving the liquid), which intensifies the sweet, subtle nature of these apple-red jewels. In under 40 minutes, four servings of homemade creamy tomato soup are ready and all you need is that grilled cheese sandwich, of course. I made mine on sourdough with asiago, fontina and mozzarella.

Chocolate, Wine and NapaStyle

It's been a long time coming, but my time finally arrived last night, when a few girlfriends and I attended a Chocolate and Wine Tasting at NapaStyle in Costa Mesa. Michael Chiarello, celebrated chef, farmer and wine connoisseur, stopped in for a chit chat, tastings and photo ops. He's the real deal, what you see on television is what you get in real life, and I appreciate it. Upon this gorgeous long wooden table were samples of some treats too - truffles, chocolate covered pecorino, tapenade, and more. Last night's gathering featured three wines from his vineyard, the Eileen Cabernet Sauvignon, Bambino Cabernet Sauvignon and Petit Roux Syrah. Michael named the Eileen Cab after his wife and calls it a "wine with hips", and the man does not lie. Bold, beautiful notes of cherries, blackberries perfume the complex yet very easy to drink Cab. Chiarello's vineyards are all organic and he mentioned that they are going bio dynamic as well. What surprises me is how much I enjoyed both Cabernet's, even though it's not a red wine, I typically enjoy. He talked alot about terroir and sustainability. Not just sustainability in terms of the vineyards, but sustainability as it relates to the vineyard's employees and workers, making sure they are able to visit and spend quality time with their families. His restaurant in Yountville, California, Bottega, is making a name for itself as well. Here, Michael, runs his professional kitchen and celebrates the bounty of Napa Valley with his simple yet elegant Italian cuisine. I'm hoping to make it up there soon for some more wine, good eats and great company. Salute, as Michael would say.