February 22, 2009
another delicious winter recipe to share before spring makes itself official. its in the air, but its still far away! the most telling thing has been that it is now officially light out when i walk out my door at 6:28AM each morning. LIGHT! Glorious.
anyway! on to the recipe. I appropriated this one from my sister’s fiancée, who has become quite well known for it. She says the secret is really expensive gruyère from the St. Lawrence Market, but I used Balderson Cheddar and just a regular mozzarella ball and it was still marvellous. Definitely room for experimentation! Enjoy…
French Onion Soup à la Seeley
- 4 Tbsp. Butter
- 6-7 cups sliced onions (I used part sweet yellow and part regular white)
- 4 cups soup broth (beef recommended, I used vegetable)
- 2 cups water
- Half Baguette (I used whole wheat)
- 2 cloves garlic, minced
- 2 Tbsp. Butter, softened
- 1 cup grated cheese, (gruyère recommended, or a combo of cheddar and mozza)
- Melt butter in large pot. Add onions and sauté, stirring regularly until softened and dark golden brown (15 minutes or so.)
- Add broth and water, bring to boil. Reduce heat, cover and simmer 1 hour.
- Heat oven to broil.
- Combine garlic and butter to make (wait for it…) GARLIC BUTTER! Surprise. : )
- Slice bageutte into toasts, brush butter over one side and arrange on baking sheet. Toast until brown, 3 minutes or so. Watch carefully, goes from brown to black REALLY FAST! Or so I hear. Repeat on other side of toasts. Set aside, cut into cubes when cooler.
- Separate soup into bakeable bowls. Top with bread cubes and cheese as desired. Bake at 450 for 10-15 minutes until cheese is bubbly and golden. Enjoy!!
So thats my contribution to everyone’s diets for February. Its actually not that bad for you, if you go easy on the sodium and cheese. Protein, calcium… water… : ) All good things! Better than the stuff I had at the Keg for sure. Have a good February everyone!
July 31, 2008
I might have a different idea from you of what the world’s greatest bruschetta is, but I have to say that my recipe is AWESOME! I think, anyway. If you don’t like balsamic vinegar (shame!) you might not like it, but if you do? Bliss!! So here goes, a nice summery bruschetta recipe, just as my first tomato turns red!
Danielle’s Killer Bruschetta
- 1 baguette (if you’re in ottawa, try Art-Is-In Bakery: white, full of delicious salt and olive oil and totally terrible for you, and you won’t be able to stop eating it ever. Seriously, they call it crack bread.)
- 2 medium ripe tomatoes, finely chopped
- 1/4 cup finely diced red onion
- 1/2 tsp. sea salt
- 1/2 tsp. freshly cracked black pepper
- 2 cloves garlic, minced
- 1-1/2 Tbsp. Balsamic Vinegar (the best you can afford!)
- 1 tsp. fresh basil, chopped finely (In the winter I put in some chopped chives or green onions for colour when I don’t have fresh herbs.)
- 1/4 cup grated fresh parmesan cheese (leave this out for vegan alternative)
- Heat oven to 350 degrees fahrenheit
- Slice baguette on an angle into 1/2″ to 3/4″ slices, lay out on baking sheet
- Combine remaining ingredients in small bowl, mix well. Adjust seasoning to taste.
- Spoon tomato mix onto baguette rounds on pan. Top with a sprinkle of parmesan.
- Toast in oven 15 minutes or until bread begins to turn golden. Enjoy!!
So thats my contribution for this week – I’ve been busy finishing orders that have come in: a tiny leaf ring for a tiny girl from my jewelry class, a custom parker cap for a girl from Art in the Park, and a custom Ruth cap for a girl in California. My hat is going to California! I am jealous. I am going to Kenora. AGAIN! No, I’m not complaining, Kenora is fabulicious in the summer, and I have many fun wedding-related parties to attend, so I am excited. Sure, there’s no DisneyLand there, but I’ll deal.
OK, back to it. Go make some bruschetta!