hello all!

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)
  1. Melt butter in large pot. Add onions and sauté, stirring regularly until softened and dark golden brown (15 minutes or so.)
  2. Add broth and water, bring to boil. Reduce heat, cover and simmer 1  hour.
  3. Heat oven to broil.
  4. Combine garlic and butter to make (wait for it…) GARLIC BUTTER! Surprise. : )
  5. 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.
  6. 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!


I made this for our baseball windup BBQ and I’d have to say it was a hit. I did manage to save some for lunch leftovers, but just barely!

Pesto Potato Salad

  • 3-1/2 lbs. Red New Potatoes (I used Yellow), Halved
  • 1/2 cup Sour Cream
  • 1/3 cup Basil pesto
  • 1/3 Cup Mayonnaise
  • 12 slices bacon, cooked and crumbled
  • 1-1/2 cups Finely Chopped Red Onion
  • 1/2 cup shaved Fresh parmesan cheese (use vegetable peeler)
  • 1/4 cup fresh chives, finely chopped
  1. Boil potatoes in large pot of salted water 20 minutes or until just tender. Rinse with cold water, drain well and set aside.
  2. Combine sour cream, pesto and mayo in salad bowl.
  3. Add potatoes, bacon and red onion and toss.
  4. Sprinkle with cheese and chives. Serves 10.

Hope you have time to enjoy this before the summer is over! It is not good for you, but it sure is delish. Enjoy!

And now for something completely non-vegan…. This is the most delicious risotto I have ever made. We’ve made it about 4 times, and every time we are surprised at how tasty and satisfying it is. Highly recommended! (This recipe is from a Company’s Coming “Weekend Cooking” cookbook. Hope I don’t get sued. I changed it a little bit.)

Sausage and Beer Risotto

  • 2 tsp. Olive oil
  • 2-3 Hot Italian Sausages
  • 7-1/2 c. Vegetable broth
  • 1 Tbsp. Olive Oil
  • 1-1/2 c. Finely Chopped Onions
  • 4 cloves Garlic, minced
  • 2-1/2 c. Arborio Rice
  • 3/4 c. Beer
  • 1/3 c. Chopped Fresh Parsley
  • Salt and Pepper to taste
  • 2/3 c. Finely grated fresh Parmesan Cheese
  1. Heat first amount of olive oil in large pot on medium. Add sausages, cook for 15 minutes, turning occassionally, until plump, Remove from pan, cut into 1/2″ pieces and set aside on paper towels. (Barbecuing the sausages also works well!)
  2. Meanwhile, bring broth to a boil in medium pot. Reduce heat, keep warm and covered.
  3. Reduce heat to medium low, pour excess oil from pot, and add onion and garlic and cook for 10 minutes, stirring occasionally until onion is soft. If it starts to stick, add second amount of olive oil.
  4. Add rice to onions, stir until coated with olive oil. (If you haven’t added the extra oil yet, you may need to.)
  5. Add beer. Heat and stir on medium until been is absorbed. Add hot broth, 1 cup at a time, stirring until broth is absorbed before adding more. Repeat with remaining broth, stirring constantly, until all broth is absorbed and rice is tender. This should take 25 to 30 minutes. (You might want to get a friend to help stir, it gets pretty thick towards the end!)
  6. Add sausage, parsley and salt and pepper. Stir until sausage is hot, then remove from heat. Stir in parmesan cheese.
  7. Makes about 8 cups, serves 6.