Hearty Minestrone Soup Paired with Grilled Cheese Sandwiches, as Recounted by Gabrielle Hamilton

Hearty Minestrone Soup Paired with Grilled Cheese Sandwiches, as Recounted by Gabrielle Hamilton

In a festive twist, renowned chef Gabrielle Hamilton of iconic New York City eatery Prune spends Christmas Eve surrounded by loved ones, feasting on bowls of homemade minestrone soup, crispy grilled cheese sandwiches, and bubbly champagne. To whip up her distinctive take on minestrone, Gabrielle layers various vegetables such as squash, greens, and cauliflower in stages, allowing them to cook evenly before seasoning simply with chicken bouillon cubes and olive oil. To craft her scrumptious grilled cheese sandwiches, Gabrielle daringly swaps butter for mayo and melts gobs of extra-sharp cheddar between slices of rustic bread. Delve into Gabrielle's sumptuous Christmas tradition by following her DIY recipes, as captured in her culinary series, "My Go-To Dish" for CHOW.

Serving Size

Approximately 10 people

Difficulty

A breeze for any home chef

Prep Time

Approximately 2 hours in total

Minestrone Soup Recipe

Gabrielle's minestrone soup might be a mystery, but I've concocted a brilliant approximation inspired by her culinary spirit.

Ingredients

• 1 cup extra-virgin olive oil
• 2 tablespoons unsalted butter (1/4 stick)
• 4 inner celery stalks, leaves and stalks thinly sliced
• 1 large yellow onion, finely chopped
• 5 medium garlic cloves, cut into thirds and smashed
• 2 small fennel bulbs, bottoms trimmed and thinly sliced
• 4 small yellow squash, seeds removed and medium dice
• 2 medium zucchini, seeds removed and medium dice
• 1 teaspoon salt
• Water
• 1 medium head cauliflower, cored and cut into 3/4-inch florets
• 8 ounces green beans, trimmed and cut into 1-inch pieces
• 1 bunch black kale (also known as Lacinato, Tuscan, cavolo nero, or dinosaur kale), tough stems removed and leaves cut into bite-size pieces
• 1 bunch spinach, washed, stems trimmed, and coarsely chopped
• 1/2 head escarole, cored and leaves coarsely chopped
• 3 chicken bouillon cubes, plus more if needed
• Chicken broth (optional)

Instructions

1. Warm 2 tablespoons of the olive oil and the butter in a large pot over medium heat. When the butter melts, add the celery, onion, garlic, and fennel. Stir occasionally until the veggies become soft and fragrant.
2. Add the squash and zucchini, followed by a good pinch of salt. Cook until the veggies soften, then add water to cover them. Bring the liquid to a boil.
3. Toss in the cauliflower and beans. Combine well and cook until the veggies begin to lose their bright colors. Add the kale, spinach, and escarole, stirring occasionally until the greens wilt. If needed, add more water to keep the ingredients covered. Cover the pot and simmer for 20 minutes until the vegetables soften and the soup thickens.
4. Stir in the remaining olive oil and bouillon cubes, allowing the bouillon to dissolve. If necessary, season with extra bouillon or salt. Keep the soup warm.

Extravagant Grilled Cheese

While Gabrielle's grilled cheese dream team hasn't surfaced, I've devised a sensationally indulgent recipe that could wow all your guests.

Ingredients

• 20 thick slices rustic bread (from around 1 1/2 loaves)
• 1 cup mayonnaise
• 1 pound shredded extra-sharp cheddar
• Salt and pepper

Instructions

1. Begin by heating the oven to 300°F (148°C) and positioning a rack in the center.
2. Slather half the bread slices with mayonnaise. Flip them over and pile the cheese on the mayo-coated side. Mists of salt and pepper from a shaker would make these sandwiches gloriously flavorful.
3. Sandwich a cheese-covered slice with a mayo-less one, crafting perfectly symmetrical sandwiches.
4. Warm a large nonstick pan over medium-low heat. Add two to three sandwiches and cook them until the bottoms become golden-brown and the cheese begins to melt, around 5 minutes. Flip the sandwiches and cook the other side for an additional 5 minutes or until golden-brown and the cheese has fully melted. Carefully place the cooked sandwiches on a baking sheet and warm them in the oven on low heat to keep them warm while you prepare the remaining sandwiches.
5. Once all your sandwiches are cooked, transfer the baking sheet to a wire rack and let the sandwiches cool for moments before slicing them in half.

Enjoy the festive tradition of renowned chef Gabrielle Hamilton with approximately 10 people, by following these approximated recipes based on her culinary style. The Minestrone Soup recipe mimics Gabrielle's unique approach, featuring various vegetables like squash, greens, and cauliflower, seasoned with chicken bouillon cubes and olive oil. The Extravagant Grilled Cheese sandwiches can impress your guests, inspired by Gabrielle's daring swap of butter for mayo, melting gobs of extra-sharp cheddar between rustic bread slices.

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