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Monthly Archives: January 2015

Cheese Soup in Bread Bowls

Cheese Soup in Bread Bowls

I completely understand that a 64 degree day in January in Kansas is not the day most people would choose to make soup, or homemade bread. However, I have been getting quite a few recipes in my inbox for soups, one of the blogs I follow posted a soup recipe, and it has been a long while since I spent some quality cooking time in my kitchen. Oh, and it IS National Soup Month!  I chose to make both homemade soup, and homemade bread bowls to serve it in for dinner tonight.

I had some smoked Swiss cheese that one of my friends smoked for me…I have got to get a cheese smoker. Actually, I shouldn’t. I do not need more of a reason to eat cheese! I wanted to utilize some of that smoky goodness in my soup. Also, cheese soup was one of my dad’s favorites and I have not had any cheese soup since he has been in a nursing home post-stroke in December of 2012.

I perused the worldwide recipe web and found what I was looking for in both. I made no changes to the bread bowl recipe.

http://www.justapinch.com/recipes/bread/savory-bread/homemade-bread-bowls.html

It was awesome. Crispy on the outside, soft on the inside, great taste. It was a perfect vessel for the smoky Swiss cheese soup.

Smoked Cheese Soup

  • 1 tablespoon finely chopped onions
  • 4 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon paprika
  • 1/8 teaspoon baking soda
  • 3 cups hot milk
  • 3 cups hot chicken broth (or vegetable)
  • 4 ounces grated smoked Swiss cheese
  • 8 ounces grated sharp cheddar cheese
  • 3 Tablespoons hot carrot, celery, onion mixture

In a Dutch oven, sauté onion in butter until translucent, not brown. Add in hot celery and carrot mixture. In a small bowl, mix together flour, cornstarch, paprika and baking soda, and add to onion mixture. Using a whisk, stir frequently and cook a few minutes. Do not brown. Add hot milk and hot stock to pan, whisking until smooth. Cook, stirring frequently, until thickened and hot. Remove Dutch oven from heat and add cheese to hot soup, whisking until melted. Salt and pepper to taste. Ladle hot soup into fresh bread bowls. Serve immediately.

I used the following as my guide: http://easteuropeanfood.about.com/od/crossculturalsoups/r/cheese-soup.html.

With the holiday break over and everyone back to the school and work routine it was just the four of us at home for dinner. The girls were intrigued to say the least about some things; why is dinner soup and bread and how was the soup going to stay inside of the bread.

Their concerns were quickly allayed. They saw that the thickness of the hollowed out bowl definitely held the soup in just fine. They also realized that this was not just a slice of enriched white bread paired with a sodium laden reconstituted can of something. This was hearty bread and hearty soup. They both enjoyed the experience immensely and loved the bread bowls. The soup was eaten out of the bread bowls, but they did not inherit my love of cheese soup. They Hubs enjoyed the soup, the bread bowl (for the yumminess of the bread and the awesomeness of the bread bowl), however he was taken aback that Daughter Number Four chose to eat her soup out of the bread quickly so she could pick up her bread bowl and eat it without rhyme or reason to the method or the mess! She just chewed through one side and then kept going!

D4 bread bowl

I do recommend both of these morsels if you are wanting a warm and hearty meal on a cold day (not a 64 degree day) or if you are a lover of bread and cheese soup, like I am. I know my dad would have loved both!

 

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Posted by on January 19, 2015 in Uncategorized

 

St. Stephen’s Day Feast

St. Stephen’s Day Feast

Looking back at my posts, I simply cannot believe I have been so negligent. I aim to remedy that and catch ME up on writing, and catch YOU up on what I’ve been cooking!

My catching up is not necessarily going to be chronological or logical, it is going to be written in the order of my passion; starting with the day after Christmas.

For years I have wanted to make a traditional Irish Christmas dinner. In my house, our traditional Christmas dinner from about 1982 was homemade pizza. That meal was created in part by necessity and in part by the love my family had for homemade pizza. This year, I decided to do a traditional Christmas dinner on St. Stephen’s day, the day following Christmas. It is traditional to do a large dinner on this day in Ireland, as well as on Christmas day. For me and my family it allowed the best of both worlds; traditional family pizza on Christmas day at mom’s house, and a big dinner at my house, for my family, on the day after!

I did some research on the web to discover what a traditional St. Stephen’s Day dinner would consist of. I chose to do a spiced beef roast, a baked chicken (for those who can’t or don’t eat beef), mashed potatoes, roasted root vegetables, Green Bean Supreme, dinner rolls.

The spiced beef roast was a stretch out of the comfort zone for many of the people assembled around my table. The spices on a traditional Irish Spiced Beef Roast are Christmas spices. The house smelled amazing while it was cooking and as odd as it seemed to some, the flavors were awesome! I did not cook it in the traditional way of boiling, cooling, and serving sliced cold. I chose to bake it and serve warm.

Spiced Beef Roast

  • 4-6 pound beef roast
  • 1 Tablespoon olive oil
  • 2 cloves fresh garlic, crushed
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1/8 teaspoon clove
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt

Remove the beef roast from the fridge about 30 minutes prior to baking, to bring it up to room temperature. Preheat the oven to 350 degrees. Rub the outside of the roast with the oil, then the garlic. Mix together the allspice, nutmeg, clove, salt and pepper and rub on the outside of the roast. Place in a roasting pan with a rack. Cook the prepared roast at 350 degrees until the internal temperature is 160 degrees, about 2 – 2 ½ hours. Remove from the oven and let stand for about 15 minutes before carving.

This was definitely a tradition that I will continue, and continue to build on. You might want to start your own St. Stephen’s Day feast tradition. Think of it as a great way to continue the Christmas celebration and season for one more day!

 
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Posted by on January 10, 2015 in Uncategorized