What’s Happening Today – January 25, 2022

Today on DelmarvaLife –

When you’re sick or have an injury, where you get treatment and where you don’t go for treatment is important.  We talk about when to go to the emergency department and when to consider urgent care or your primary physician with TidalHealth.

Getting out is not always easy for some this time of the year. Depression, high blood pressure, and heart disease are just a few serious health issues facing our seniors who find themselves in winter isolation. We explore alternatives with Commonwealth Senior Living.

We get an update on the progress of the Bryan Allen Stevenson School of Excellence scheduled to open in 2023.

Tre Meyers of Bowers Beach peforms on the Mid South Audio stage.

We celebrate Grilled Cheese Month with SoDel Concepts by making French Onion Grilled Cheese and Tomato Soup.

French Onion Grilled Cheese & Tomato Soup

For the Onions
4 large onions, sliced thin
1 cup beef stock
¼ cup cream sherry
Salt & Pepper to taste

In a large pot on low heat, sweat the onions for about an hour until they are dark and caramelized. Add the sherry, beef stock and simmer for 15 minutes. Season to taste with salt and pepper. Set aside the onions.

To assemble the Grilled Cheese
2 slices of great sour dough bread
2 T. mayo
2 slices fontina cheese
2 slices cooper sharp
2 slices swiss cheese
¼ cup of the French onions

Spread the mayo on the outside of the sour dough bread, the side that will be going into the pan or griddle. On medium to medium high heat, place both slices of bread, mayo side down and top one side with the cheese and onions and place the empty slice on top of the slice that has the cheese and onions. Press the grilled cheese firmly to insure a good crispy outside and to help melt the cheese, cheese should be nice and gooey. Remove the grilled cheese from the pan or griddle onto a cutting board. Slice diagonally and serve with the tomato soup.

For the Tomato Soup
1 large onion diced
2 shallots diced
1 bulb garlic diced
12 vine ripe tomatoes or 18 Roma/plum tomatoes quartered
1 quart of chicken stock
2 cups white wine
¼ cup fresh basil finely chopped
2 T. fresh parsley finely chopped
2 T. olive oil
¼ cup parmesan cheese or pecorino Romano
Salt & Pepper to taste

In a large soup pot, sweat the onions, shallots, garlic in about 2 T. olive oil. Cook for about 10-15 minutes until vegetables are translucent. Add the fresh parsley and basil. Next add the quartered tomatoes and cook down with the vegetables for about 10 minutes. Add the white wine and simmer for 5 minutes. Add the chicken stock and simmer for 20 minutes. Puree the soup with a hand blender or in a Vitamix, blender. Season with salt and pepper. Garnish with parmesan cheese and a little of the chopped basil. Enjoy with the French onion grilled cheese.

Chef Derek Cantwell, Matt’s Fish Camp Fenwick