• Donna Hay’s book, ‘Modern Classics’, is a great go-to for all of those recipes that you always wanted to try.  I’ve made french onion soup before, but this is the one that I’ll be referring to in the future – and the cheese sandwiches are brilliant! – enjoy!

    French Onion Soup (and Toasted Cheese Sandwiches)

    8 large yellow onions, slicedFrench Onion Soup (and Toasted Cheese Sandwiches)

    2 T. butter AND 1 T. olive oil

    2 T. EACH fresh thyme leaves AND flour

    2 T. EACH brandy AND Dijon

    8 c. good beef broth

    2 c. water

    Put the onions, butter, olive oil and thyme into a large soup pot over medium heat and cook and stir until the onions are soft and golden – this will take about 45 minutes.  Sprinkle in the flour, give it a good stir and cook for a couple more minutes, then add in the brandy and cook and stir for 1 minute.

    Add the mustard, broth and water, bring it all to a boil and allow it to simmer for about 20 minutes, then ladle into big bowls and serve with the toasted cheese sandwiches.

    Toasted Cheese Sandwiches

    1 1/3 c. grated old cheddar AND 1/3 c. sour cream AND 2 1/2 t. Dijon

    salt and freshly ground pepper to taste

    8 slices of good sandwich bread OR 1 baguette sliced into rounds

    Spread the cheese mix evenly among the sandwiches that you’re making and then spread a touch of butter on the outside of each side of sandwich.  Cook in a non-stick pan over medium-high heat for a minute or 2 each side until the cheese mix is melted and the bread is a toasty golden brown.  Enjoy immediately!

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  • I made this for dinner for us just to try it (with a big salad), the girls then had them cold for lunch, and then I served them hot out of the oven one night when we had a bunch of people over and they were a huge hit in every circumstance.  SO simple.  I discovered this recipe in a book I found at the library, ‘The 150 Best American Recipes’ – enjoy!

    Manly Meatballs

    1 long baguette, cut into 36 1 cm slices (discard the ends)

    1 lb. ground beef (not super lean)Manly Meatballs

    1/4 c. soy sauce

    2 t. packed dark brown sugar

    3-4 finely chopped green onions

    Preheat the oven to 450, set a rack in the middle of the oven and lay out all of the bread slices on a large baking sheet.  In a medium bowl, combine the beef, soy sauce, brown sugar and green onion and mix well – definitely use your hands to work it all together (this can be made ahead, covered and refrigerated until you need it).

    Make 36 similar-sized meatballs (the first time I weighed them, the next time I just did an approximate spoonful) and then gently press a meatball into each slice of bread.  Bake for 10 to 15 minutes, the center of each meatball should be 160 degrees.  They turn out like a warm crouton with a hot, juicy meatball in the middle and they don’t last long…

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January 2015
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