Garlic Soup with Egg in a Bread Bowl

First of all, before you even go there, let me just state that garlic soup is delicious. I used to make this recipe in a crock, but they are very difficult to clean afterward. The bread bowl substitution - makes this much more manageable - and delicious. This is a very nice, mild soup to serve as a starter before any meal - and goes with pork, beef, chicken or even seafood. Try it, I PROMISE that you will like it.

Recipe makes enough soup for 10 bread bowls.

Ingredients:

• Large crusty rolls (10)
• 1 head of garlic
• 2 large cans of Collegiate Chicken broth
• 1 1/2 sticks of butter
• 3 tblspns. flour
• Salt & pepper to taste
• Eggs (10)
  

Soup:
In a large soup pan melt 1/2 stick of butter - add 1 head of garlic, chopped. Cook over a low heat until the garlic is translucent, add chicken broth. Bring to a boil and then lower to a simmer for approximately 1 hour. I generally take about 2-3 cups of the soup out (garlic will float to top), puree it and return to pot.

After an hour strain soup through a colander - into another large pot and return to stove. Melt the remaining stick of butter in a small pan - and slowly add the flour to it until you get a smooth, golden rue. Add slowly to the soup mixture - and continue to simmer while you prepare the bread bowls.

Bread Bowls:
Cut the 'lid' off of each roll, set aside. Hollow out the rolls to form a bowl.  Place in preheated oven at 350 degrees - and bake for about 5 minutes or so, then remove. Break an egg into each bowl, fill with garlic soup and place on a shallow baking pan and put back into the oven. Bake approx. 20 minutes or so until egg is soft boiled.

Remove the bowls and place them on a plate, top with 'lid' and serve. Again - you will not believe how delicious this soup is - and simple to make and clean up (just eat the bowls!), as well.

Enjoy!

Roast Chicken with Sea Salt

I always forget that sometimes even the simplest dishes can be the most confusing to some people. Seasoning, temperature, stuffing, etc., can all contribute in making a basic dish - special.

Roasting a chicken is easy - and provides ample leftovers for soup or chicken salad depending on your mood.

To roast the perfect chicken, follow these very easy, very simple steps. Delish!

Place a roaster in a shallow baking pan. Brush with olive oil and sprinkle with pepper, paprika, garlic powder and coarse sea salt. That's it - stop! You really don't have to do much more! For a simple, easy-to-prepare meal scrub a couple of potatoes and throw them in the last hour to bake. Toss a green salad and you are done. . . no hassle, no pain, no recipe. . . just slow, family cooking at its best!

Rule of thumb - cook 20 minutes at 350 for every pound. I always 'poke' the chicken with a fork in the densest area (breast) - if clear liquid surfaces, it is done. If liquid is 'pinkish' let it go another 15 minutes and poke it again.

Not the most complex recipe posted. . . but some days you just want that homecooked meal without all the effort.

Roasted Tomatoes with Pine Nuts

Simple, simple, simple to make - and delicious. All you need for this one is:

• Whole tomatoes
• Olive Oil
• Italian Seasoned Bread Crumbs
• Parmesan Cheese
• Fresh Garlic, chopped
• Pine Nuts

Preheat the oven to 350; in a shallow baking pan, place tomatoes (however many your heart desires) with the tops cut off - and a shallow 'cup' cut into the top portion. I usually cut off the top and take a tablespoon of the meat out - it doesn't need to be deep, just enough to hold other ingredients.

Drizzle with virgin olive oil and sprinkle with Italian bread crumbs, Parmesan cheese, fresh garlic and pine nuts. You can also use other cheeses depending on your preference. Note that the 'sprinkle' can range from a light coating to more - it is just a preference of taste (I tend to go a bit on the heavy side).

Bake for about 30 minutes and serve hot as a side. It is a wonderful addition to any meal.

Enjoy. . .

Lamb (or Veal) Stew

It's getting cold and it's time for stew season - nothing is more comforting on a cold evening than hot stew and a crusty loaf of bread. I make my stew with veal or lamb versus beef. I find beef a little too heavy for my taste and enjoy the lightness and flavor of the veal or lamb.

Ingredients:

• 2 lbs. cubed lamb or veal
  
• 2 large cans or boxes of chicken broth
• 2 cloves of garlic minced
• 2 small onions chopped
• 1 package fresh mushrooms, sliced (optional)
  
• 5 large carrots peeled and chopped into large sections
• 8 large potatoes peeled and chopped into large sections
• Sprig of fresh parsley
• Thyme
• Italian Seasoning
• Salt, Pepper
  
• 1 stick of butter
• 4 tablespoons of flour

In a large pot place garlic, onion, lamb (or veal) and cover with 2 large cans or boxes of chicken broth. Add salt, pepper, thyme and Italian Seasoning to taste (approx. 1 tablespoon of each with the exception of salt - go light for flavor). Bring to a boil, then lower to a simmer for about 2 hours - stirring occasionally.

Add mushrooms, potatoes and carrots and cook for another 30 minutes until tender. In a small bowl add melted butter (1 stick) and fold in 4 tablespoons of flour to create a golden rue. Add to the stew (to thicken), stir in thoroughly, top with fresh parsley sprigs and cook another 5-10 minutes.

Serve with a crusty bread and side salad. . . it says LOVE on a cold winter day.