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Making tomato basil bisque soup and grilled cheese with Rustik Kitchen

Updated  November 17, 2020 11:03am EST
Cooking School
FOX 2 Detroit

On Friday, Chef Kirsten Johnston took us to the Cooking School to show us how to make a couple of fall favorites: tomato basil bisque soup and grilled cheese with Shallot Aioli

Autumn Recipes from Chef Kirsten Johnson & The Rustik Oven

Autumn Recipes from Chef Kirsten Johnson & The Rustik Oven

Chef Kirsten Johnson from the Rustik Oven shows us how to make a Tomato Basil Bisque soup and Grilled Cheese with Shallot Aioli.

Tomato Basil Bisque:

    • Sautee Onions, Celery and Garlic
    • Add in 3 cans of diced tomatoes and 3/4 c. water
    • salt and pepper
    • slivered basil
    • blend with immersion blender
    • add cream/vegan creamer

Grilled Cheese with Shallot Aioli

    • Mix mayo with lemon juice, green onion and grated garlic and shallot
    • Build grilled cheese: put aioli on each slice of The Rustik Oven bread and pile with about 1/4 c. of grated choice of cheese on Rustik Oven Sourdough bread
    • Heat your pan/griddle and lay pieces open-faced.
    • Cover pan to grill bread and melt cheese evenly 
    • Close sandwich and enjoy -- cut to see the melty-ness 
Cooking School