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Thomas Keller's farmhouse cheddar grilled cheese with homemade brioche bread, tomato consommé and butter-fried potato chips - a perfect lunch to be had... 30 days from when I wanted it. There's an explanation and it's all TK's fault (none of it is, he's a gem). This recipe is from The French Laundry Cookbook
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Jamie Tracey
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Ingredients:
Serves 6 people
TOMATO CONSOMMÉ
18 to 24 very ripe Early Girl (I used tomato on a vine) tomatoes
(about 6 pounds) (or the most flavorful variety available), cored and halved
1 dried chipotle pepper, soaked in hot water for about 30 minutes to soften, and drained
6 each red, yellow, and green cherry tomatoes, such as Sweet 100, Golden Jubilee, and Green Grape
Salt to taste -
POTATO CHIPS
1½/2 cups Clarified Butter (page 125)
1½ cups canola oil
2 each very small purple Peruvian, baby red-skinned, and very small
Yukon Gold potatoes
Kosher salt
GRILLED CHEESE SANDWICH
3 ounces white Cheddar cheese, cut into paper-thin slices
12 crustless 2 inch squares Brioche (recipe follows), ¼ inch thick
¼ cup Clarified butter
BRIOCHE
1/3 cup very warm water (110° to
115°F.)
One ¼-ounce package active dry yeast (not quick-rising)
2 1/3 cups (10½ ounces) cake flour
2 cups (10 ounces) all-purpose flour
1/3 cup sugar
BRIOCHE
2½ teaspoons fine sea salt
6 large eggs, at room temperature
20 tablespoons (10 ounces) unsalted butter, at room temperature, cut into 1-inch cubes, plus butter for the pans