Sunday, February 22, 2015

22 February 2015 – Oscar Sunday

It's been a hectic and snowy week, but tonight, I am snug as a bug in my pajamas and enjoying the Academy Awards after a fun and festive after Mardis Gras Low Country Boil at our friend, Jennifer Dunn's, home. I was feeling a bit under the weather, so I came home early to prepare a simple Sunday Supper and watch the red carpet.

I've been craving French Onion Soup, so tonight's dinner started there. After a rainy and cold week, it really hit the spot. Since the soup was sort of rich, I decided to lighten up the entree with an organic, free range chicken breast stuffed with asparagus, swiss cheese and ham. I served a simple arugula salad on the side.

For dessert, we celebrated John Clark's birthday a week late with one of his childhood favorites, a Texas Sheet Cake. It is a simple, thin chocolate cake with a warm chocolate icing. I hope I did his childhood memories proud, and since he ate three pieces, I assume I lived up to the task!

So now I have to lighten up Sunday Suppers even more the next two months since I have been enlisted as a celebrity dancer in the Service League's "Dancing for the Children" fundraiser on April 25! My dear friend and dance instructor, Christie Hinkley, it going to make sure I stay the course until the competition is over. As I've told many people, I would do anything for these ladies who work so hard to help our children in need. I've attached an image of the sponsor letter, and I would appreciate any and all support I could get in raising funds for our Cherokee County kids. Plus, I hope to see you all at the Ball on April 25! It's a great event and a great cause, and you will not want to miss Christie and me going for the mirror ball trophy!

Until then, stay warm, and dance like no one is looking.

The Menu:

- French Onion Soup

- Bacon Wrapped Chicken Stuffed with Asparagus,
Ham and Swiss Cheese

- Arugula Salad

- Texas Sheet Cake

The Recipe – French Onion Soup


1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine
3 heaping tablespoons all-purpose flour
2 quarts beef broth (homemade is best)
2 tablespoons Worcestershire sauce, or to taste
1 baguette, sliced
1/2 pound grated Gruyere


Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Add flour to the onions and give them a stir. Turn the heat down to medium low, and cook for 10 minutes, stirring often. Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt, pepper and Worcestershire.

Ladle the soup into bowls, top each with 2 slices of bread and top with grated cheese. Put the bowls into the oven on broil to toast the bread and melt the cheese. Serve immediately.

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