Local Comfort

Imagine a glorious fall day...green pastures...golden, melting grilled cheese sandwich…tangy, creamy homemade tomato soup…

Comfort Food Heaven? Not quite, just Chef Carmine Sacchitello’s grilled cheese stand at Cherry Grove Farm.

At the stand, which is open every weekend, you can create your own grilled cheese; choose from a selection of breads (roasted garlic, bacon-sourdough, cranberry-walnut, to name a few) and farmstead cheeses. Then add your toppings: baby arugula, caramelized onions, tomatoes or caramelized apples. Carmine will grill your selection into a wonderfully messy, delicious concoction.

And then comes the surprise: a tomato-tarragon soup to die for. Fresh and vibrant, creamy and tangy with the unexpected aroma of fresh tarragon.

It’s impossible to duplicate the grilled cheese at home – the open grill, fresh air and beautiful setting are all part of the culinary experience. But when it gets too cold, and Carmine won’t be grilling  anymore, you can still cook his soup. Make your own grilled cheeses and dip. Life is good.

Carmine’s Tomato-Tarragon Soup

3 tablespoons olive oil
1 large red onion, finely chopped
3 cloves of garlic, chopped
3 tablespoons chopped fresh tarragon leaves for cooking + 2 tablespoon for garnish
2 tablespoons tomato paste
1 large can of Jersey Fresh tomatoes
2 cups vegetable/chicken stock or low-sodium broth
Pinch of sugar
½ cup red wine
Salt and freshly ground pepper
1/2 cup heavy cream
Tabasco to taste
Croutons

In a large saucepan, heat olive oil until shimmering. Add the onion, garlic  and 3 tablespoons of the tarragon and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Stir in the tomato paste and continue cooking for about 3 minutes.

Add the canned tomatoes and their juices along with the stock and sugar, season with salt and pepper and bring to a boil. Simmer over moderately low heat for about 20 minutes

Using a skimmer, transfer the solids from the saucepan to a blender. Add the cream to the blender and puree the soup until smooth. Pour the soup back into the saucepan and stir well. Rewarm over moderately low heat and season with salt, pepper and Tabasco to taste. Stir in the remaining tarragon.

Serve the soup with the croutons.

To find out more details about Carmine’s grilling events at Cherry Grove Farm, please check the farm’s facebook page.

For more information about Carmine:
Carmine S. Sacchitello
Carmine in the Kitchen, LLC
1409 Gleniffer Hill Rd.
Toms River, NJ 08755
732-606-7467
Carmine@CarmineinttheKitchen.com

Carmine uses breads from Village Bakery

For more local food stories, please visit princetoneats.org