Recipe adapted from The Adaptable Feast


 2 large yellow onions, thinly sliced

2 tablespoons plus 2 teaspoons extra-virgin olive oil

3 thyme sprigs

1 cup dry vermouth or dry white wine

8 cups packaged mushroom stock

1 bay leaf

One 2-inch piece Parmigiano-Reggiano rind (Most cheese shops sell Par/Reg rind at a reduced price – at The Lady’s kiosk it is Half-Price)

¼ teaspoon dried savory

Twelve ½-inch-thick slices crusty baguette

½ teaspoon minced garlic

Salt and freshly ground black pepper

2 cups grated Gruyère cheese (about 8 ounces)

1 beef bouillon cube (such as Knorr brand) or 1 tablespoon veal demiglace Base


  1. Preheat the oven to 350°. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and thyme and cook, stirring, until the onions begin to brown, about 15 minutes. Add ½ cup of the vermouth and, using a wooden spoon, scrape up the browned bits on the bottom of the pan. Cook until the vermouth has evaporated, about 4 minutes. Add the remaining ½ cup vermouth, scrape the pan again and simmer for 4 minutes longer. Transfer the onions to a 3-quart stockpot and add the mushroom stock, bay leaf, Parmigiano-Reggiano rind and savory. Bring to a simmer, cover and cook for 30 minutes.

 2. Place the baguette slices on a baking sheet. Smash the garlic into a paste with the side of a knife and combine with the remaining 2 teaspoons of olive oil in a small bowl. Brush the baguette slices with the oil, sprinkle with salt and pepper and bake until golden brown, about 20 minutes. Place 1 slice of toast in the bottom of each of 4 ovenproof soup bowls.

Preheat the broiler.

 3. For the vegetarian variation: Remove the thyme sprigs, bay leaf and cheese rind

from the soup and discard. Transfer 2½ cups of the soup to a small saucepan, season

with salt and pepper and keep warm over low heat.

4.Add the bouillon cube to the remaining soup in the large pot and simmer for 5 minutes.

 Season with salt and pepper.

 5. For the vegetarian variation: Ladle the vegetarian soup into an ovenproof bowl, top

with 2 baguette slices and sprinkle with one quarter of the cheese. Place the bowl on a

rimmed baking sheet.

 6.Fill the remaining 3 bowls with the bouillon-flavored soup and top with the remaining

baguette slices and cheese. Place the bowls on the baking sheet. Broil the soups, watching closely, until the cheese is bubbly and brown, about 2 minutes.

Serve immediately.

 For the vegan variation: Omit the cheese rind in the soup, omit the cheese topping;

serve with garlicky baguette toasts only.

 Serves 1 vegetarian and 3 omnivores



My favorite “Foodie” niece, Amanda, of My Daily Diner blog fame has another Wonderful cheesy recipe to share with my fans.

Cheesey Polenta-Veggie Bake

Amanda is a regular guest speaker at local businesses, schools, churches, and women’s groups. She can often be found in the halls of the California State Capitol advocating for nutrition and food. Amanda has been featured in both local and national media as an expert in the field of food and nutrition.

Eat Your Roots is also dedicated to working with individuals, couples, and families to improve overall wellbeing by teaching clients to understand real food and Traditional Nutrition.

Amanda is a member of the Board of Directors of the National Association of Nutrition Professionals (NANP, and Chairs their Legislative Affairs Committee. Web

For recipes visit

Cheesy Polenta-Veggie Bake

6 Cups of Water

1 lb Aged Cheddar

3 Eggs, beaten

3 t Seasoning Salt (I like 4S from Penzeys)

1 1/2 Cups Polenta

1 Large Red Pepper, cut into small pieces

2 Cups Shitake Mushrooms, chopped

1 t Paprika

Preheat oven to 350 degrees

Bring water to a boil. Add polenta, stirring constantly until thickens.

Turn heat down and add remaining ingredients.

Stir until well blended.

Pour into 13 x 9 pan and bake uncovered for 45 minutes to an hour.

Cool for at least 10 minutes before serving.

Pimento Cheese Spread

May 5, 2009

On Master’s Sunday, The Lady, The Man and this feline foodie always eat Pimento Cheese Sandwiches because ti is a tradtion. I wrote about this on my other blog. You can read that entry by clicking here.

While The Lady refuses to divulge the exact recipe which was handed down to her by her mother, she did agree I could share the following:

Use equal parts of Medium Cheddar and Extra Sharp Cheddar. Because we live in the Pacific NW, The Lady uses local cheeses such as Beechers (Flagship is perfect) or Tillamook (The Lady’s favorite is the Extra Sharp that is aged over two years). Cube the cheese.

Take a dollop of mayo and put in your food processor. Set on a low setting and begin processing.

Add one jar of pimentos, including the juice, to your food processor. Add one third of the cheese and continue processing.

As the cheese is incorporated and the mixture becomes creamy, gradually add the remaining cheese. Once cheese, mayo and pimento and incorporated and creamy, you may need to add a little more mayo to get the desired creaminess.

Add black pepper to taste.

You can get creative and add other herbs and spices; but you can’t beat the basic pimento cheese.

The Lady has been on a lifelong quest for the perfect mac n cheese. She plays around with mac n cheese, using various cheeses that are in the fridge, when the mood strikes.

She rarely measures when she cooks – if she wanted to be precise in the kitchen, she’d be a baker…

Here is a recent mac n cheese recipe:

She prepared the pasta, whole wheat, in a combination of chicken broth, water and salt. Then she poured it into a rectangular glass dish (after draining it – she did NOT rinse it).

 She made a béchamel sauce using butter, whole wheat flour and no fat half n half. Into the béchamel sauce she added equal parts of cubed Gruyere (from the Cheese Kiosk), Tillamook Vintage White Extra Sharp Cheddar (from the regular cheese section of the store) and Singleton’s Mild White Cheddar (from the cheese island). She added garlic, onions, nutmeg and black pepper.

 When the cheese was melted and the sauce was creamy, she poured it over the pasta and mixed it all together. On top she added some whole wheat cracker crumbs and placed the dish under the broiler just until the bread crumbs turned dark brown. She then turned the broiler off and left the mac n cheese in the oven for 5 minutes to make sure it was warmed and bubbly.

 Then she served The Man and The Cat.

Bellissimo…sometimes her creations are not so bellissimo…