Rustic Appeal

Cozy up to the cooler months with culinary creations inspired by the hearth.

BY LAURA FURR MERICAS PHOTOGRAPHY BY JOHN VALLS

Roasted Tomato Soup with Manchego Cheese Crisp

Hints of fire from roasting the tomatoes—and the liberal infusion of garlic—bring a new bite to this cozy comfort food. A cheesy crunch adds sophistication, while ooey-gooey parmesan and rich, warm flavors remind us why we first fell in love with this creamy classic in the first place. If the feeling of being bundled up could be ladled into a bowl, this dish would be it.

SOUP INGREDIENTS: 2.5 pounds roma tomatoes, halved; 1¼ pounds grape tomatoes, halved; 8 cloves garlic, peeled and smashed; 3 tablespoons olive oil; 1 large yellow onion, peeled and diced; 1 red bell pepper, seeded and diced; 1 potato, diced; 4 cups vegetable broth; 3 tablespoons tomato paste; 2 cups basil leaves; 2 tablespoons olive oil; Salt and pepper; Parmesan cheese for serving

METHOD: Preheat the oven to 425°F. Line a baking sheet with parchment paper, and spread the halved tomatoes on the baking sheet, cut side up. Sprinkle the garlic in with the tomatoes, drizzle 2 tablespoons of olive oil on top, and season with salt and pepper. Roast for about 30 minutes; the tomatoes should be lightly charred but still juicy when done.

Meanwhile, heat the remaining olive oil in a medium saucepan. Sauté the onion, pepper, and potato over medium heat for about 7 minutes. When the onion is soft and the potato chunks are crisp, pour in the broth, mix in the tomato paste, and stir. Bring the mixture to a boil, then reduce the heat and let simmer for about 15 minutes. Add the roasted tomatoes and garlic and the basil to the pot, and simmer for about 2 additional minutes. Blend with a hand mixer until smooth, strain, and taste for seasoning. Ladle into serving bowls, and top with freshly grated parmesan. Serves six.

CHEESE CRISPS INGREDIENTS: 1 cup grated Manchego cheese; 1 cup asiago or parmesan cheese; 1 tablespoon of all-purpose flour

METHOD: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Stir cheeses and flour together in a bowl. Arrange 2-tablespoon mounds of the dry mixture a few inches apart on the baking sheet. Bake for about 10 minutes, or until the cheese has turned golden brown. Let cool for about 5 minutes. Gently remove each wafer with a spatula. Float the wafers in soup as a garnish, or serve alongside as a crispy snack. Yields about 5 wafers.

the assist: The sweet flavor and spiced aroma of a vin chaud tastes best with a salty or savory snack. Pros often pair it with buttery bleu cheese or a nut medley.

Vin Chaud

A chameleon of the beverage genus, mulled wine can take on many expressions. At its core, the European sipper starts with vino—merlot, zinfandel, or cabernet sauvignon are often recommended, but any robust red blend will do the trick. A variety of citrus and spices add zest and an Instaworthy profile. And while brandy is the traditional choice when adding an extra punch to a mulled wine, bourbon, rum, and even vodka have become popular among modern imbibers. Whatever the blend, a proper vin chaud will warm all sippers from the inside out.

VIN CHAUD INGREDIENTS:

1 bottle red wine of choice; 6 whole cloves; 3 whole star anise; 1/4 cup honey; 2 oranges - 1 sliced into rounds, 1 optional for garnish; 6 cinnamon sticks - 3 for mixture and 3 optional for garnish; ½ pound fresh cranberries, optional for garnish; ½ cup liquor of choice, optional

METHOD:

Combine all of the ingredients in a large pot over medium heat. For lower alcohol content, skip the liquor. Bring the mixture to a simmer—be careful to not let the wine boil. Reduce the heat to low, cover, and allow the mixture to continue to simmer for about 10 more minutes. Serve in a glass mug and garnish with additional orange, cinnamon, or cranberry for look and taste. Serves six.