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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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7/04/2013

Watermelon Shark

Here is what I carved for a July 4th picnic.  I didn't really have any directions, just kind of followed a few pictures online.

 
 
 

 
 

 

7/02/2013

Kreacher's French Onion Soup (Serves 6)

Miss V has checked out the Unofficial Harry Potter Cookbook a few times and we have made a few things from it.  Well she has been asking to make something else and I told her that she could pick one recipe and we would make it.

4 medium onions
1/2 stick butter, melted
1 baguette
1/2 cup grated Parmesan cheese (subbed grated Swiss)
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
1 tablespoon all-purpose flour
6 cups beef or chicken stock (I used beef)

Preheat the oven to 350 degrees.  Peel the onions, cut them in half from pole to pole, and slice as thinly as possible.  In a heavy soup pot, heat the butter.  Remove the pot from the heat.
 
Remove one end of the baguette and slice six 1-inch-thick slices for the croutons.  Dip pastry brush into hot butter and brush onto one side of bread.  Place the slices butter-side up on a baking sheet and sprinkle with the cheese.  Toast the bread in the oven for about 10 minutes or until browned. (I waited until the soup was finished and my husband was home from work)

While the bread toasts, return the pot to the heat and add the onions.  Season with salt and pepper.
 
Stir in the sugar and continue to stir over medium-high heat until the onions have browned, about 15 minutes.
 
Blend in the flour.  Gradually, add the stock while stirring and bring the soup to a boil.  Reduce the heat to a simmer and cook uncovered for 30 minutes.  
 
Ladle the soup into bowls and float a cheesy crouton in the center, then sprinkle cheese around the crouton.
 







This came out really good!  We did substitute shredded Swiss cheese for the Parmesan.





 

Garlic Herb Croutons

2 French baguette (about 12 ounces), preferably day-old, cut into 1/2-inch dice or you may use Cuban Bread

1 cup extra-virgin olive oil
2 tbs Dried Italian Herbs
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
A couple of Garlic cloves peeled and smashed

Preheat the oven to 300°F.
Heat the olive oil in a small sauce pan and add garlic.  Let simmer until you smell the garlic.  Make sure to not to over heat the oil and burn the garlic.  I simmered it about 15 minutes then removed the pan from the heat and allowed to cool for 15 minutes.

Combine all of the ingredients in a large mixing bowl, and toss quickly to coat the croutons well.

Transfer the croutons to two baking sheets and spread them out in a single layer. You may add a bit more oil and seasonings.

Bake, rotating the baking sheet front to back midway through, until crisp all the way through and golden, 25 to 30 minutes.

Remove from the oven and set aside to cool completely.

Store in an airtight container at room temperature.

Yield: About 8 cups


 
 
 

Serve on top of your favorite tossed salad.
 

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