Hi everyone and welcome back to another Quick Bite from Nikoli's Kitchen! I know it's late and I'm so sorry I never got another chance to upload an episode last week, but between getting my new computer and prep for Livestream for the Cure I didn't have a second to spare. That said, I'm back and rocking a recipe for Roasted Tomato Soup with grilled cheese made from homemade bread! The recipe in full is listed down below. Thank you all so much for listening! I hope you are all doing wonderfully this spring, and I'm sending so much love and positive energy out your way.

 

For the past four years I've been honored to host the Livestream for the Cure, a charity that raises money for the Cancer Research Institute and for cancer immunotherapy, which is training the body's immune system to fight cancer. Since then I, with my co-hosts on Epic Film Guys, have raised over $30,000 thanks to amazing podcast partners and content creators who give their time and money to be part of the event. This year's event is our fifth, and we're looking to add $15,000 to that total, our biggest single year goal to date. Please tune in May 19th - 23rd for 50+ hours of content from podcast partners and creators around the world. Learn more at livestreamforthecure.com.

 

Roasted Tomato Soup & Homemade Grilled Cheese!

~| Soup recipe is based on the recipe from Roger at The Kitchen Counter Podcast which can be found here. |~

16 roma tomatoes, quartered
1 red onion, thickly sliced
1/2 c baby carrots, cut in half
20 cloves of garlic
1 red bell pepper, charred and thickly sliced
2 c fresh basil leaves
Balsamic vinegar
Olive oil
2-1/2 c Heavy cream or do a mix of cream and milk
Salt
Pepper

Preheat the oven to 450°.
Toss your tomatoes, onion, carrots, garlic, and pepper into a large bowl.
Drizzle them with balsamic vinegar and olive oil (about 2 T each) and add salt & pepper to taste.
Pour onto a baking tray and roast on the center rack for 30 minutes or until your tomatoes start to darken and your onions and garlic begin to caramelize.
Remove from the oven and pour the contents into a large stock pot. 
Add your basil and cream/milk and use an immersion blender to blend it smooth (add more milk to desired consistency, I like this soup to be thick and hearty).
Heat on the stove at mid-low for about 10 minutes, long enough for everything to come together and get nice and hot.
Serve immediately.

 

4-1/2 c bread flour
1 c all-purpose flour
3 T melted butter
2 egg yolks
1-1/4 c whole/evaporated milk
1 c water
3 t yeast
2 T sugar
1-1/2 t Salt 
Olive oil

Add milk and water to a large measuring cup or bowl.
Add sugar.
Heat in a microwave until it is warm to the touch, around 105-110°.
Add the yeast and stir. 
Allow the yeast to proof for 10 minutes or so.
Add bread flour, AP flour, and salt to a large mixing bowl.
Pour in your melted butter and egg yolk and about 1-3/4 c of your liquid yeast mixture.
Mix together with your hands and add more liquid or flour as needed until the dough reaches the desired consistency. It should pull away from the bowl and be tacky but not stick to your hands. 
Turn out onto a lightly floured surface and knead the dough for 5-8 minutes or until dough reaches the correct elasticity. Form into a ball.
Coat the inside of the mixing bowl with a little olive oil and place the dough ball inside.
Cover with a damp towel for 90 minutes and let it rise.
Remove the cover and turn your dough out onto a floured surface. 
Separate this into the amounts of bread you're making.
Using your hands and being careful not to overwork the dough, stretch your dough into a rectangle as wide as your bread loaf pan and about 1/2" thick.
Roll the dough up and pinch closed at the seams.
Place in greased bread loaf pans and cut diagonal strips across the top of the bread. 
Cover with the towel for another 60-90 minutes.
Preheat the oven to 350°.
Remove the towel and brush a layer of melted butter over the top.
Sprinkle coarse sea salt over the top.
Place in the oven on the center rack. 
Toss some ice cubes into the bottom of the oven which will give the bread a nice crispy crust. 
Bake for 30-35 minutes or until golden brown on the top.
Remove from the oven and allow to cool, then turn out onto a cooling rack to let it cool the rest of the way.

 

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Guest Appearances

I got to channel my inner book nerd and sit down with Melissa of Brook Reading to talk about Eugene O'Neill's "A Long Day's Journey into Night!" It was split up over two episodes you can find at https://www.spreaker.com/user/brookreading/episode-124 and https://www.spreaker.com/user/brookreading/episode-125

I had the pleasure of heading to InSessionFilm to talk with JD and Ryan about Zack Snyder's Justice League! Check out our in-depth discussion at https://insessionfilm.com/movie-podcast-zack-snyders-justice-league-422/!

It was such a joy to go back home again and sit down with Justin and LoySauce to talk about Zack Snyder's Justice League! Tune in to the conversation at https://epicfilmguys.podbean.com/e/zack-snyders-justice-league-review-nick-returns/!

I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at 
https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!

 

Credits

"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

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