Category Archives: Cheese

CLASSIC FRENCH ONION SOUP

From a tiny BEACH kitchen:

French Onion Soup is one of my favs to order in a restaurant.  It always seemed to be a treat with a pound of cheese melted down the sides of the crock, and a roll (carbs!) floating in the broth.  It never occurred to me that I could make it better, and lighter, at home.  This recipe changed my mind.

If you have a food processor, use it.  Slicing the onions will take no time at all.  Please don’t pile a bag of shredded low fat cheese on top of this soup.  It won’t do it justice.  Buy a block of Gruyere and shred it yourself.  A small amount of Gruyere melted on top of a thin piece of toasted sourdough or french bread is all you need to experience a fantastic full, rich flavor with less calories.  The bread holds up the cheese so it doesn’t sink to the bottom.

I love wine but wasn’t sure what kind of wine to use in this recipe.  Well, that’s what Google is for.   The drier the wine, the less sugar in it, the less sweet ~ but with more alcohol.  Not to worry, the alcohol evaporates when cooking.  Long story short, want a good flavor?  Put in a good wine: a chardonnay or sauvignon blanc ~ and remember to pour yourself a glass. Slainte!

~Sheryl

INGREDIENTS

  • 8 large red or yellow onions, peeled and thinly sliced
  • Olive oil
  • teaspoon of sugar
  • 2 cloves garlic, minced
  • 8 cups of beef stock
  • 1/2 cup of dry white wine
  • 1-2 bay leafs
  • 1 teaspoon of fresh thyme
  • Salt and pepper
  • 8 slices of toasted French, or crusty,  bread
  • 1 1/2 cups of grated Swiss Gruyere
  • 1/4 cup grated Parmesan Romano cheese

In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 20 minutes. Add the sugar about 10 minutes into the process to help with the caramelization.

Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Bring to a boil.  Simmer for 2 hours.  Discard the bay leaf.

To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish.  Cover with the toast and sprinkle with cheese. Put under the broiler for 3-5 minutes until the cheese bubbles and is slightly browned. Serve immediately- or the bread will begin to soak up the broth.

BROCCOLI with Parmigiano Reggiano

From a tiny BEACH kitchen:

Who doesn’t love cheesy broccoli?  This recipe does not drip with processed cheese but instead teases you with crisp bites of Parmigiano Reggiano roasted right onto the broccoli.  Just a hint of crushed red pepper flakes and garlic are used to round out the flavors.  Always a favorite dish my house, this recipe served 8 people at our Beachpeach Celebration Dinner.   ~ Sheryl

INGREDIENTS:

  • 2 heads fresh broccoli. cut the broccoli off the stems and cut each floret in half
  • 2 cloves of garlic, chopped
  • 1/8 teaspoon red pepper flakes
  • 1/3 to 1/2 cup Parmigiano Reggiano shavings (use a peeler and shave it off the wedge)
  • 3 TBSP Extra virgin olive oil
  • Pinch of sea salt

Preheat oven to 375 degrees. 

Spray a 13 x 9 baking dish with olive oil.  

Steam broccoli until bright green, just cooked but still crunchy.  You do not want “mushy” broccoli.  About 4 minutes. 

Put broccoli in baking dish.  Add all other ingredients to baking dish and stir well to coat evenly. 

Bake 8 minutes to melt cheese.  Keep warm until ready to serve.

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WARM FIGS ~ Goat cheese & Proscuitto ~ Appetizer

From a tiny BEACH kitchen:

I never fully appreciated the fig.  Then, I tasted this yummy appetizer at my Aunt Madeline’s home one summer night.    Simply “a party in your mouth”….. ! These figs are served warm.

INGREDIENTS:

  • Fresh Figs, quartered
  • Goat Cheese or Blue Cheese
  • Slices of Procuitto
  • Balsamic glaze

Cut the stem off the fig.  Cut the figs in 4ths.   Cut a piece of prosciutto in half.  Smear with goat cheese or blue cheese.  Lay fig on top.  Roll proscuitto around fig.  Place in a small casserole dish.  Drizzle with balsamic glaze.  Put under hot broiler until somewhat crispy. 5 to 6 minutes.   Cool slightly before serving with toothpicks. NOTE:  More balsamic glaze can be added prior to serving.   ~ Sheryl

 

 

 

 

 

 

 

Evening Dinner & Sail on WHISPER

The traditional farewell (or toast) of a Mariner is wishing a friend  “fair winds and following seas.”  

Last weekend, we had the blessing of being all together for a sunset dinner sail on the Whisper.  The wind was fair, the seas were calm and the food was just delicious. 

Thank you Captain Dave Rubbo and all your mates for yet another memorable evening sailing under a summer sky.   And love to my dear friends for a fun birthday celebration filled with wonderful foodie treats, laughter and really, really, good wine!~ Sheryl

Beachpeach Gals

Menu for an evening sail…

 “Keep the moon on the right”!

CROSTINI w/Goat Cheese~Tomato ~Basil & Balsamic Glaze RECIPE

From a tiny BEACH kitchen…

I needed a quick and easy appetizer to bring to Easter dinner.   Krisann deserves the credit for this recipe. The bread and basil are super fresh.  The goat cheese is pricey but makes a big difference in taste and is easy to spread on the baked bread.  Just delicious!  The basil and balsamic glaze are sprinkled on top.  The plate looks amazing without a lot of effort.   Which was a good thing- this Easter morning it was 55 degrees on our porch! Yeah summer! There were kids playing on the beach with dogs and easter baskets in tow.

 Ingredients:

  • French Bagette, sliced thin
  • Fresh basil
  • Cherry Tomatoes, halved
  • Herb Goat Cheese
  • Balsamic Glaze
  • Olive Oil Spray
  • Salt and Pepper

Heat oven to 375 degrees.  Put sliced bread on cookie sheet.  Spray with Olive oil,  sprinkle with salt and fresh ground pepper.  Bake 5 minutes.  Use tongs and flip bread slices.  Bake 3 more minutes.  Meanwhile cut tomatoes in half and sliver the basil.

Spread each cooked bagette with goat cheese.  Top with half a cherry tomato.  Sprinkle sliced fresh basil over the tomatoes.- Do NOT used dried basil.  It won’t taste or look the same.  Then simply drizzle a small amount of balsamic glaze over the top.  Serve on a long platter with fresh basil tucked in a corner ~  The presentation is beautiful.  ~ ENJOY!

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