Cream and Tomato bisque cooked with basil, carrots, onion, garlic, and shallots. Had a nice warmth to it since I added a touch of sriracha, black pepper, and cayenne pepper; it was a warmth that was not overwhelming but gave it a wonderful flavor.Next time I make this dish I am going to treat it more like a curry and try to get the tomatoes and onions into more of a thicker paste before I add the cream. I would also add less cream!
The grilled cheese was phenomenal, with cave aged cheddar and pesto gouda on sourdough. The trick I found when preparing this is to microwave the cheese onto the bread and then cook it, otherwise the cheese will never quite coat the whole sandwich.The dishes really complement each other and it wouldn't feel the same eating the soup without the sandwich, or vice versa.The desert was a blueberry mousse made from dark chocolate pudding. I topped it with some honey I stole from Alexa; a french honey that had a dark amber color and a texture like caviar. Underneath: blueberry whipped cream, chocolate whipped cream, and the dark chocolate mousse.There is little separation between painting and cooking and I realize that every time I make a new meal.