mmm good, mmm, mmm good...you know the rest.
weather has started to change, autumn is officially
upon us, and there's a definite nip in the air...what
we freelancers call "good sleeping weather."
And what goes
better with cool weather, wearing turtlenecks,
and going to the ubiquitous Fall festivals?
Tomato Soup and Grilled Cheese Sandwiches. Alright,
and maybe a beer.
I know that most recipe-based sites would take
this time to detail how to make Tomato Soup
from scratch, and if you're interested in that
you can check out this recipe.
But, The Hungover Gourmet is all about comfort
food, the kind of food that's easy to make and
sticks to the ribs...like good ol' fashioned
Campbell's Condensed Tomato Soup.
the supermarket and gazing longingly at the
wall of Campbell's Soups, I realized that we
take condensed soup for granted. And that's
especially unfortunate considering my proximity
to Camden, NJ -- the birthplace of Campbell's.
Joseph A. Campbell Preserve Company was started
in Camden in the late 1800s, producing a line
of canned tomatoes, vegetables, jellies, and
the soups that would soon become the cornerstone
of their business. History changed when Dr.
John T. Dorrance joined the company in 1897,
paying for lab equipment from his own pocket
and taking a measly salary of $7.50 per week.
(Most unfortunate is that this represents a
princely salary in comparison to what Last Call
Productions pays yours truly.)
blazed new trails by eliminating water from
the soup, reducing the packaging from a typical
32 ounce can to a "condensed" 10 ounce
can. By 1922 the concept gained such popularity
that the company became known as the Campbell's
historical note: the company's striking red
and white can design was inspired by a football
game between Cornell University and the University
of Pennsylvania. Use that one for a bar bet
next time you're out.)
Tomato Soup with Grilled Cheese was a staple
in the Nitrate household. Especially on Friday
afternoons after school...certainly couldn't
have any meat now could we?! But Momma Nitrate
always made her TS with water and topped the
bowful with a nice slab of butter which we let
melt and then swirled it into the ruby goodness.
While on vacation
in the late 1980s, a housemate made a bowl with
milk and my eyes were opened to an entirely
new culinary concept! To this day, Cream of
Tomato Soup is a year-round staple for lunch,
dinner, or a warming snack.
out this great Toasted
Campbell's Cream of Tomato
Condensed Tomato Soup
1 can milk
Pepper to taste
from the back of the can...Slowly stir together
soup and one can of milk. STOVE: Simmer, stirring
often. MICROWAVE: Use a microwave-safe bowl
(duh!). Cover: microwave on HIGH 3 minutes or
until hot. Stir.
Classic Grilled Cheese Sandwich
2 slices Pasteurized Processed Cheese Food Product
softened butter or margarine
Heat a griddle
or small frying pan. Butter both sides of bread.
Unwrap cheese slices and place between slices.
Toast on both sides to desired consistency (I
like mine golden brown on one side, almost burnt
on the other) and serve immediately.
sliced ham; chopped chicken and marjoram; sliced
purple onion; tomato slices.