Homemade Cheese Danish Pastries From My Girls

I awoke Sunday morning to my two teenage daughters busy in the kitchen...it's hard to believe that they are 16 and 13 already—where have the years gone?

I soon found they were making me homemade cheese danishes (my favorite!) for breakfast for Mother's Day. They turned out amazing and when I asked where they got the recipe, I was quickly told that that information was top secret...but I did hear a whisper that sounded something like Washington Post... :)

OMG these were to die for!!

My girls also got together and made me a slideshow card full of funny photos of the three of us, and it made me laugh and cry. What a great Mother's Day.

To all the moms out there, I hope you each had a nice Mother's Day!

Thanks for visiting & have a great week!

 Laura

My broken china jewelry is always available for purchase at https://www.etsy.com/shop/dishfunctionldesigns

Check out my new jewelry instruction books and DVDs

Article, images, and designs copyright ©Laura Beth Love for Dishfunctional Designs™ 2018

all rights reserved

Best Ever Homemade French Onion Soup

Well, it looks like snow is back on the menu for tonight into tomorrow—at least it is for us here in Pennsylvania— I'm hoping for a snow day for my kids, or at least a late start! 

What could be better for a snow day than homemade French Onion Soup, complete with crusty croûtes and bubbly, melted Swiss cheese? 

Nothing. Nothing could be as good as that because FOS rocks. So, don't wait for the next blip on the storm chaser website calling for snow to run out and get the ingredients to make this beautiful soup—instead, put the ingredients on your shopping list right now! And after you make it, be sure to come back and leave me a comment below and let me know how much you loved it, because this is the best recipe ever!

(complete recipe at end of post)

You will need 4 tablespoons of butter and 4 tablespoons of olive oil.

In a large soup pot melt 4 tablespoons of butter and 4 tablespoons of olive oil over low heat.

I use regular yellow cooking onions for this recipe, and a bakery baguette loaf.

Peel and chop 4 cups of onions. I like to chop them into cubes that are about 1/2 to 3/4 inch in size.

How you cook the onions is very important. You do not want to cook them too fast on too high a heat, or they will not cook evenly and you will land up with burned onions. You want to cook them relatively low and slow, allowing them to become soft and translucent, and then golden brown. To do this, add onions to the pot with butter and olive oil and cook, covered, over low to medium low heat until onions start to turn translucent. Keep an eye on them and stir occasionally. Once they become translucent, sprinkle 1/2 teaspoon of sugar over the onions and stir, this will help the onions to caramelize. Continue to cook the onions until they are a beautiful golden color.

Onions beginning to turn translucent

Once they become translucent, sprinkle 1/2 teaspoon of sugar over the onions and stir, this will help the onions to caramelize. Continue to cook the onions until they are a beautiful golden color. If you need to turn up the heat to help brown them, go ahead, but don't walk away from the stove. Stand there and stir them to make sure they don't burn!

Now add: 1/2 teaspoon of salt and 2 heaping tablespoons of flour stirring into the onions until coated. Then add your beef stock: You can use either 2 quarts of beef stock or 4 cans of beef consommé concentrate with 3 cans of water. Only add the water if you are using beef consommé concentrate. I like to use a bit less water with my consomme and add 1 to 2 cups of white wine. If you do not want to add wine to your soup, then just omit the wine and add an extra cup of water -  be sure to taste during the process. You do not want to end up with watered down soup! 

Stir in the beef stock/consomme and water

Add wine and stir. I start with one cup of wine and then taste. Sometimes I add a second cup of wine if the consomme is a bit strong. Simmer over low heat while you prepare the cruets. 

Prepare croûtes: Slice baguette into 1 inch slices, cutting the bread at a diagonal to make elongated shaped slices. Lightly brush one side of each slice with melted butter and place on cookie sheet. 

If you would like to make croutons instead, just cut each slice into four cubes after buttering and then place on cookie sheet.

Toast in 300° F oven watching carefully and turning to brown both sides, about 10 minutes. Remove from oven and set aside to cool.

To serve,fill bowls 2/3 full with soup. Top soup with croutons/croûtes.

Sprinkle croûtes with Swiss cheese and place under broiler until cheese melts and bubbles.

Perfect!

French Onion Soup

4 tablespoons butter

4 tablespoons olive oil

4 cups onions, peeled and diced

1/2 teaspoon sugar

4 cans Beef consommé

3 cans water

1-2 cups of dry white wine, to taste

2 heaping Tablespoons flour

1/2 teaspoon salt

Fresh ground black pepper, to taste

For croûtes:

Loaf of crusty baguette

2 tablespoons melted butter

8 ounces shredded Swiss cheese

In a large soup pot melt 4 tablespoons of butter and 4 tablespoons of olive oil over low heat.

Peel and chop 4 cups of onions. I like to chop them into cubes that are about 1/2 to 3/4 inch in size.

How you cook the onions is very important. You do not want to cook them too fast on too high a heat, or they will not cook evenly and you will land up with burned onions. You want to cook them relatively low and slow, allowing them to become soft and translucent, and then golden brown. To do this, add onions to the pot with butter and olive oil and cook, covered, over low to medium low heat until onions start to turn translucent. Keep an eye on them and stir occasionally. Once they become translucent, sprinkle 1/2 teaspoon of sugar over the onions and stir, this will help the onions to caramelize. Continue to cook the onions until they are a beautiful golden color.

Now add: 1 teaspoon of salt, 2 heaping tablespoons of flour and stir into onions until they are coated. And your beef stock: You can use either 2 quarts of beef stock OR 4 cans of beef consommé concentrate with 3 cans of water (only add the water if you are using beef consommé concentrate.)

Add 1 to 2 cups of dry white wine (Chablis) to taste. Add ground black pepper to taste.

Stir and allow to simmer on low.

Prepare croûtes

Slice baguette into 1" thick slices, cutting the bread at a diagonal to make elongated shaped slices.

Lightly brush one side of each slice with melted butter and place on cookie sheet. If you would like to make croutons instead, just cut each slice into four cubes after buttering and then place on cookie sheet.

Toast in 300° F oven watching carefully and turning to brown both sides, about 10 minutes. Remove from oven and set aside to cool. Once cool, store in a food storage container or bag until ready to use, or to store extras.

Shred Swiss cheese.

To serve: fill bowls 2/3 full with soup. Top soup with croutons/croûtes, sprinkle with Swiss cheese and place under broiler until cheese melts and bubbles.

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What do you think? Are you a fan of French Onion Soup?
Have you ever made your own?

Have a great week!

 Laura

My broken china jewelry is always available for purchase at https://www.etsy.com/shop/dishfunctionldesigns

Check out my new jewelry instruction books and DVDs

Article, images, and designs copyright ©Laura Beth Love for Dishfunctional Designs™ 2018

all rights reserved

Bacon, Mushroom & Caramelized Onion Crostini Recipe

Hi friends! In my last post I shared my recipe for Easy Fresh Tomato Basil Crostini and promised another version to follow. Here it is!

These are just amazing! These yummy crostini feature caramelized onions sauteed with mushrooms and thick cut bacon, and they are soooo yummy!

These lunch-sized crostini are meals within themselves. Just imagine the variations you could create! Think about asparagus, spinach, olives, different types of cheese; Swiss, goat cheese or bleu cheese... The combinations really are endless! 

You will need:

Thick sliced bacon

Sweet onion or Vidalia onion
Fresh mushrooms
1 Tablespoon olive oil or butter
About 1/2 teaspoon of sugar

Baugette or long loaf crusty French bread

Flavored cream cheese spread (such as chive or vegetable flavor)

Mozzarella cheese

Baking sheet 

Directions:

Wash and slice the mushrooms. Slice the onion - I like to slice it on the thin side. In a saucepan over medium heat, sautee the mushrooms and onion in 1 T of olive oil or butter.

Sautee until mushrooms become soft and onions start to become translucent. Stir in a 1/2 teaspoon of sugar to help the onion become caramelized. Continue to cook until onions become golden brown, then remove from heat and set aside.

Fry bacon in a frypan until cooked through, then drain on paper towels.

Preheat oven to 350 degrees F.

Slice your baguette in half lengthwise, and then cut each half into 6" sections with a diagonal cut. 

Spread each baguette section with a good coating of the flavored cream cheese spread and then place each on your baking sheet. My rule of thumb is not too thin and not too thick - but just right!

Now sprinkle each section with mozzarella cheese, as you would when making a pizza.

Next top each with a couple of spoonfuls of the onion & mushroom mixture and then with bacon. 

Bake in a 350 degree F oven for about 10 minutes, just until mozzarella cheese melts.

Cool for 5-10 minutes. Refrigerate leftovers. I think they taste best at room temperature!

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What do you think?

Also check out: Fresh Tomato Basil Crostini

Have a great week!
love,

 Laura

My broken china jewelry is always available for purchase at https://www.etsy.com/shop/dishfunctionldesigns

Check out my new jewelry instruction books and DVDs!

Learn how to solder and make unique jewelry!

article copyright ©Laura Beth Love 2017 all rights reserved

Easy Fresh Tomato Basil Crostini Recipe

I think it's undeniable that one of the best parts of summer is availability of super-fresh produce. For me, it's one of the most enjoyable things in life. 

No matter whether you grow your own or buy locally from your neighborhood farmer's market, what's important is that you take advantage of summer's bounty of amazing vegetables. This crostini recipe has many variations, and I will be sharing two of my favorites with you. Here is the first! 

These lunch-sized crostini call for a few simple ingredients and are relatively quick and easy to make. 

You will need:

Garden fresh tomatoes

Fresh basil (can use another herb if you prefer)

Baugette or long loaf crusty French bread

Flavored cream cheese spread (such as chive or vegetable flavor)

Mozzarella cheese

Baking sheet and oven

Directions:

Preheat oven to 350 degrees F.

Slice your baguette in half lengthwise, and then cut each half into 6" sections with a diagonal cut. 

Wash and section your tomatoes and wash your herbs.

Spread each baguette section with a good coating of the flavored cream cheese spread and then place each on your baking sheet. My rule of thumb is not too thin and not too thick - but just right!

Now sprinkle each section with mozzarella cheese, as you would when making a pizza.

Top each with tomato slices...the photo above shows the basil too, but after baking these I found that if you put the basil on too soon it burns...so bake these with only the tomato, and then add the basil about half way through baking.

Bake in a 350 degree F oven for 10-15 minutes, until mozzarella cheese melts.

Cool for 5-10 minutes. I think they taste best at room temperature!

Fresh Tomato Basil Crostini

Stay tuned...

Next up: Bacon, Mushroom & Carlmalized Onion Crostini

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What do you think?



Have a great week!
love,

 Laura

My broken china jewelry is always available for purchase at https://www.etsy.com/shop/dishfunctionldesigns

Check out my new jewelry instruction books and DVDs!

Learn how to solder and make unique jewelry!

article copyright ©Laura Beth Love 2017 all rights reserved

Creamy Chicken Corn Chowder with Potato Gnocchi & Cheddar

This, my friends, is the ultimate comfort chowder. I created this recipe by combining my favorite flavors and textures - from the creamy chicken broth to the soft potato gnocchi, this chowder is a complete meal within itself. 

My 14-year-old daughter now calls this her "favorite soup in the entire world" and I have to say that I agree! Definitely not for the dieter, this chowder is a delicious rich and creamy luxury. Here it is in all it's glory. 

Creamy Chicken Corn Chowder with Potato Gnocchi & Cheddar

You will need:

8 Tablespoons butter (2 for cooking chicken, 6 for making roux)

2 boneless chicken breast cut into bite-size pieces

1/2 medium-sized onion, chopped

2-3 cloves of garlic, crushed

1/4 cup all purpose flour

1 - 32 oz. box chicken broth (or 3 - 14 oz. cans)

1 cup heavy cream 

1 cup whole milk or half and half

One large potato peeled and chopped (about 1 cup)

3/4 cup of peeled chopped carrots

6 ounces extra sharp white cheddar cheese, shredded

1/4 teaspoon Thyme

Salt and fresh ground black pepper

16 oz. package of refrigerated potato gnocchi 

Instructions:

Melt 2 tablespoons of butter in a large soup pot.

Cut two chicken breasts into bite-size pieces, add to soup pot and sauté until completely cooked. Season lightly with salt and pepper.

Add one half chopped onion.

Add three crushed cloves of garlic.

Cover and cook over low heat, stirring occasionally.

In a separate medium soup pot melt 6 tablespoons of butter over medium heat until bubbly. Add 1/4 cup of flour and whisk until brown creating a roux. Continue to whisk over medium-high heat until roux is golden brown.

Once roux is golden brown, whisk in entire box of chicken broth, heavy cream and milk (or half and half). Bring to a simmer, stirring constantly.

Add broth and cream/milk mixture to large soup pot containing the cooked chicken.

Add one large peeled, chopped potato

Add 3/4 cup chopped carrots

Add shredded cheddar cheese (6oz) 

Add 1 bag (about 2 cups) frozen sweet corn

Add salt and ground black pepper to taste 

Add thyme

Stir, bring to a simmer, then lower heat to medium and cover, cooking until potatoes and carrots are nearly fork-soft, about seven minutes. 

Add potato gnocchi. 

Stir and simmer until gnocchi is cooked, about two minutes. Serve hot. Enjoy!

Variations:Note - This recipe is easily adjustable - here are a few different ways that I have made it:
You can add another chicken breast if you like it with more chicken.
You can add more or less cheese depending on your tastes.
You can use two potatoes instead of one, or omit them completely if you prefer. I have found that one big one works well. 
To make it super-decadent, use 2 cups of heavy cream and omit the milk. This variation is super rich and delicious but of course has more fat and calories. I like it on the rich side so I've found that 1 cup heavy cream and 1 cup of half and half is my preferred way to make it. Season to taste!

I'd love to know - what's your favorite homemade chowder or soup?

Have a great week!

 Laura

My broken china jewelry is always available for purchase at https://www.etsy.com/shop/dishfunctionldesigns

Check out my new jewelry instruction books and DVDs!

Learn how to solder and make unique jewelry!