I bet you’ve been thinking all this time, all this lady ever seems to post about is chocolate. And that would be a pretty accurate assumption. I really do have some kind of a sick obsession with it, but every now and then I love to mix it up a bit and do something crazy like add vegetables to my baked goods. I know, it sounds nuts. Oh, and speaking of nuts, this Carrot Zucchini Cake is not only chock full of vegetables, but bursting with chopped nuts and raisins. I would almost go so far as too call this health food if it were not for the cream cheese frosting that is slathered all over the top of the cake.
Today I’m packing this cake and other necessary rations for a little picnic at a location I call my “happy place”. It’s where I like to go when I need to get away from the hustle and bustle of everyday life. It’s a one hour hike into the Santa Monica mountains to an area they call The Rock Pool. Once there you become acutely aware of how quiet it is. No cell phones ringing, no traffic sounds, just the chirping of birds and the rustling of the wind through the trees, and sometimes the splashing of a few ducks that have taken up residence there.
Right at the edge of this tranquil pool is a battered, old picnic table where my group and I will enjoy our lunch. I figure I will have worked off at least 125 calories making this trek so I won’t feel guilty enjoying a generous portion of the cake. I’m glad I found my happy place. I would love to hear where your is. Let me know.
Carrot and Zucchini Cake
From Better Homes & Gardens
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 2 eggs lightly beaten
- 1 1/2 cups finely shredded carrots (3 medium)
- 1 cup shredded zucchini
- 3/4 cup brown sugar, tightly packed
- 1/2 cup raisins (I mixed regular & golden together)
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup vegetable oil
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 recipe Citrus-Cream Cheese Frosting
- This cake is made in a 13 x 9 pan, ungreased. Preheat your oven to 350 degrees F.
- In a large bowl, you will sift together the flour, baking powder, ginger and baking soda. Set aside.
- In a medium bowl, place the carrots, zucchini, brown sugar, eggs, raisins, walnuts, oil, honey and vanilla. Using a spatula, gently mix the ingredients together. Add the carrot mixture to the flour mixture and combine until all the ingredients are incorporated. Spread the batter into your baking pan.
- Bake for 24-26 minutes until a toothpick inserted in the center comes out clean. Cool the cake completely in the pan on a wire rack before you frost it.
Citrus Cream Cheese Frosting
- 1 – 8 ounce package of cream cheese, softened to room temperature
- 1 cup powdered sugar
- the zest of one orange
Place these ingredients in a medium sized bowl and beat with an electric mixer until light and fluffy.
You know, here at Mama’s Gotta Bake we’re not only about the sweet and sugary. Yes, I do dream about large chocolate cakes dripping in buttercream icing, but sometimes I like to cross over to the dark side and bake something using more savory ingredients.
I had a large bag of shallots and some fresh thyme left over from a meal I made a few days ago. I happen to love the combination of these two ingredients and remembered a dinner roll recipe I found in a very British cookbook I have. I’m obsessed with baking tins and pans of all sorts, so being the wild-and-crazy girl that I am, I decided instead of making these rolls in a standard muffin tin, that I would use the dariole molds I had just gotten a week before. Dariole molds are also called baba molds or timbales. You can find them at most cooking stores or restaurant supply stores.
Shallot & Thyme Dinner Rolls
From “The Perfect Afternoon Tea”
- 8 ounces shallots, peeled
- 1 1/2 tablespoons olive oil, for cooking shallots
- 1 tablespoon unsalted butter, for cooking shallots
- 2 teaspoons fresh thyme minced, plus additional sprigs for garnish
- 2 cups self-rising flour
- pinch salt
- 2 teaspoons baking powder
- 2 teaspoons superfine sugar
- 4 ounces soft herb and garlic cheese ( I used this)
- 3/4 cup whole milk
- 2 eggs
- 6 tablespoons butter, melted
- salt and pepper
- Preheat oven to 350 degrees F and place oven rack in the center position. Using a pastry brush and melted butter, grease 10 dariole molds (baba molds). I used these molds because I thought they would make an interesting looking roll, but you could however, just make them in a standard size muffin tin or even in mini muffin tins.
- Drop the shallots into a medium sized saucepan of boiling water and blanch for 2 minutes and then drain. When cooled, slice the shallots into quarters.
- In a large frying pan, heat the oil and butter over medium heat. Add the shallots and sauté until they are caramelized on all sides. Stir in the thyme and season with salt and pepper. Cool and set aside.
- In a large bowl, sift together the flour, salt, baking powder and sugar.
- In another bowl, with the mixer on medium-low, beat together the soft cheese, milk, eggs and melted butter. Pour into a well in the center of the dry ingredients and blend until incorporated. Do not over mix.
- Scrape the shallots and the liquid into the batter (reserving some to top each roll) and stir lightly.
- Divide the batter between the molds and fill 3/4 full. Place a shallot and some thyme sprigs on top.
- If using the dariole mold, bake for 25-30 minutes or until tops are firm to the touch and lightly browned. If using a mini muffin tin, adjust the time accordingly. These are best served warm. To re-warm them, I just popped them in the microwave for about 20 seconds and they were great.
Makes 10 tall muffins
Like most batters, do not over mix the ingredients. Mix just until all the ingredients are incorporated.
Yes, Mama does like to bake. I know how I tell you all the time how I love to play gleefully in my kitchen with butter, flour and sugar. And how I take such pride in my cookies, cakes and other crumb-like creations that emanate from my oven. But, Mama’s not a one-trick pony you know. I’m well aware of the virtues of fresh fruits and vegetables.
Now that the holiday season is over and all the out-of-town guests have left, Mama’s getting back to the business of eating healthy. During the winter, when it’s even too cold in Los Angeles to use the outdoor grill, I love to roast my vegetables.
Roasted Broccoli and Cauliflower are a big hit at my dinner table. Roasting the vegetables at a high temperature causes the veggies to caramelize; this is when the acid in the vegetables breaks down and the sugar is released, bringing out their natural sweetness. Be careful though not to over bake the vegetables, because limp broccoli is a real dinner downer. When I pull the tray out of the oven, I use a metal spatula to scoop up all those tasty brown bits on the sheet pan because that’s where all the flavor is. It’s fresh, it’s simple and it just tastes darn good.
Roasted Broccoli & Cauliflower
- 1 1/2 lb. broccoli, washed and cut in large chunks (leave about 1 1/2″ of stems)
- 1 1/2 lb. cauliflower, washed and cut into large chunks
- 4 cloves of garlic, thinly sliced
- 1 teaspoon Kosher salt
- 3/4 teaspoon, fresh ground pepper
- 1/3 cup pine nuts, toasted
- 1/2 cup grated parmesan cheese
- Preheat oven to 425 degrees, and place oven rack in the bottom third of the oven.
- Wash the broccoli and cauliflower under cool water and cut them into large chunks. Leave about 1 1/2″ of the stems on the broccoli. Dry with a paper towel.
- Thinly slice the 4 cloves of garlic.
- Place the broccoli, cauliflower and garlic onto a large baking sheet. Drizzle the vegetables and garlic with olive oil, and sprinkle with the salt and pepper. With your hands, toss to evenly coat all the ingredients.
- Bake in the oven for 20-25 minutes until the vegetables are tender when pierced with a knife. Be careful not to over-bake the vegetables, you still want a little crunch in them. Halfway through baking, take the pan out and toss the vegetables so all sides will brown.
- While the vegetables are baking, toast your pine nuts in a small frying pan (dry, no oil in the pan) over medium heat. Stir them constantly so they do not burn. This will only take a few minutes. When they start to caramelize, remove them from the heat and transfer to a small bowl.
- When the veggies are done, transfer them to a serving bowl. Use a metal spatula to get all those little bits and pieces off the baking sheet because that stuff is full of flavor. Toss in the pine nuts. Sprinkle the parmesan cheese on top of the veggies and serve immediately.
To toast the pine nuts; place in a small frying pan (dry, no oil) over medium heat stirring constantly so the nuts do not burn. When they get a little golden brown in color, remove from the heat and transfer to a small bowl.
When roasting the vegetables, spread them out in one layer on the baking sheet. Don’t crowd the vegetables or stack. Use two baking sheets if you need to, but you want all the vegetables exposed to the heat.
Many of you have approached me recently and said, “Mama, I’m having a holiday party and I need an idea for a tasty appetizer”. Well, I think I have just the thing for you if you want something with potatoes, bacon and cheese that will pop right into your mouth. You will be amazed at how much flavor is packed into this one bite. But actually, if you’re a bit more genteel, it will be two bites. But I digress.
When entertaining for the masses, I’m a gal who likes to do as much prep work in advance so I’m not so overwhelmed the day of the party. Mini Stuffed Potatoes are an appetizer you can prepare two days in advance. You can stuff the potatoes with the mixture, and then wrap them in plastic and place in the refrigerator. An hour or so before you’re ready to serve them, let the potatoes sit out on the counter to come to room temperature. Next, sprinkle them with the cheese and place them in a 425 degree F oven for about ten minutes until they are heated through and browned on the top. It’s quite the festive treat.
This holiday season my friends, hold your loved one’s very close. Mama wishes you all the best for the New Year.
Mini Stuffed Potatoes
From Fine Cooking
- 24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.)
- 2 Tbs. olive oil
- 2 tsp. chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled
- 6 Tbs. thinly sliced fresh chives
- 1/2 cup sour cream
- 1/2 cup coarsely grated Parmesan cheese
- Heat the oven to 450°F. Place the potatoes in a medium sized bowl and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Transfer the potatoes to a rimmed baking sheet. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes.
- Carefully hollow out each potato: Decide which is the flatest surface of the potato to give it the most stability, then begin by slicing off the top; use a small spoon (I had a tiny mini spoon that worked great)or a melon baller to scoop out most of the flesh inside, transferring it to a medium bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the sour cream, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.
- I used my fingers to fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.
- Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.
P.S. For another tasty holiday appetizer, click here to view the recipe for Curried Scallop Cakes.
So, I’ve told you that son #1 is a professional chef, and the guy works all the time. Being in the restaurant business he never has a weekend off, and I suppose that just goes with the territory. Lucky for him he really loves his job. He did however have off the other day and decided to invite his buddies over to watch some football. They were just going to order some pizzas and drink beer, typical guy stuff. Now me, being the hovering mother that I am, felt it necessary to offer these guys a healthy snack. They’re grown men actually, and I probably should have just minded my own business, but I just couldn’t help myself.
I decided to make these zucchini fries for them. I think they’re the perfect snack for sitting around and watching football, all crispy and crunchy. It was just kind of funny when I walked into the family room holding a tray of these and said”hey guys, how about some zucchini!”, they all just looked up at me with this look on their faces like, yay, zucchini…
However, when I returned about an hour later, the tray was empty. Mom’s always right. I’m just sayin’…
- 1 1/2 pounds zucchini, trimmed
- 1/2 cup all-purpose flour
- Kosher salt
- ground black pepper
- 3 large eggs
- 1 1/2 cups panko or plain breadcrumbs
- 1/2 cup grated parmesan cheese
- Preheat the oven to 425 degrees F. Arrange the oven racks in the lower third and center of the oven. Line 2 baking sheets with parchment paper. Cut the zucchini into french fry size sticks about 3″ long.
- Arrange 3 shallow bowls or pie plates in a row. In the first bowl, whisk together the flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper. In the second bowl, whisk together the eggs, 1/2 teaspoon salt, and 1/4 teaspoon of pepper. In the third bowl, combine the panko, parmesan and 1/2 teaspoon of salt.
- Working in batches, first dip the zucchini in the flour, shaking of the excess. Transfer to the egg mixture and toss until coated. Let the excess egg run off, then coat the zucchini in the panko mixture.
- Arrange zucchini, without crowding, in a single layer on the prepared pans. Bake for 15 minutes and then rotate the pans. Continue baking until panko coating is golden and crisp, 7-12 minutes more.
- Serve right from the oven.
I guess it’s just human nature, but we humans tend to take everyday things for granted, and you don’t really appreciate something until you don’t have it. We just assume things we need or want will always be there, like they had nothing better to do. That would be the case for me with vegetables. Really, how much time in my life have I devoted to thinking about a vegetable? None! I’ve never cared about their well-being, or thanked them for their years of service. I just always assumed they would always be there, just waiting for ME. Oh, how self-centered.
I broach this topic because I spent the last week visiting a small island in the Caribbean that did not grow its own vegetables. We were told that all the island’s produce had to be flown in from different places. No matter were we went to eat, lettuce was brown, cucumbers were mushy, and tomatoes had no right to call themselves tomatoes. After about day 4, my body was going through a vitamin A withdrawal. Somebody help me, please, I need my soluble fiber!
Well, when I finally returned home I vowed I would never take one of my yellow, orange or green friends for granted anymore. I made myself a batch of these Roasted Carrots with Honey and Thyme, which by the way is a favorite annual side-dish on my Thanksgiving table.
Roasted Carrots with Honey & Thyme
- 1 1/2 pounds carrots
- 2 tablespoons olive oil
- 1 teaspoon fresh, minced thyme
- 1 tablespoon honey
- 1 tablespoon chopped, crystallized ginger (optional, but I love the spicy sweetness it adds)
- sea salt and fresh, ground pepper to taste
- Peel and trim tops off carrots. Rinse under cold water and pat dry.
- Lay carrots on a metal rimmed baking sheet and drizzle the olive oil over. Toss to coat carrots completely.
- Sprinkle carrots with the thyme, crystallized ginger, salt and pepper. Drizzle honey over top.
- Toss carrots to completely incorporate the ingredients.
- Roast on the center rack in the oven at 425 degrees F for 20 minutes, or until you can pierce the carrots with a sharp knife.
- Serve immediately.
Make sure that all your carrots are of equal thickness to insure that the vegetables roast evenly. If some carrots are thicker, just cut them in half.
To make your dish more visually appealing, see if your local produce market sells the multi-colored or rainbow carrots. They’re just more fun!
I guess you could say I’m a real “meat and potatoes” kind of girl. Actually I can do without the meat, so possibly it’s more accurate just to say I’m a “potatoes” kind of girl. I like to incorporate potatoes into every meal whenever possible. Scrabbled eggs in the morning must be accompanied by home fries, and if you know me at all, and you do, then you know french fries have to make an appearance at lunch. But what I’m here to share with you today is more of a dinnertime potato. Now mind you, I serve these whenever I have company over, and there’s nary a potato ever left in the dish.
For these Herb Roasted Potatoes, I like to use the Yukon Gold’s because they have a buttery, creamy texture and you don’t have to peel them. You roast the potatoes at a high temperature and they come out crispy and crunchy, almost like a potato chip, and I know how you all like potato chips. The addition of the fresh herbs just brings out the potato’s earthiness. But don’t take my word for it, make them for the family and see if there’s any left.
Herb Roasted Potatoes
- 1 1/2 pounds Yukon Gold potatoes (I used the small ones)
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh chives, minced
- Kosher salt or sea salt, to taste
- Fresh ground black pepper, to taste
- Preheat the oven to 425 degrees F, and spray rimmed cookie sheets with cooking spray. Using a mandolin, so that your potato slices will be uniform in size, slice your potatoes to about 1/8” thick. Place them in a large bowl.
- Add your fresh herbs to the bowl, and sprinkle with salt, pepper and paprika. Drizzle enough olive oil over the mixture only to lightly coat the potatoes, and with your hands toss the ingredients until each potato slice is coated.
- Lay the potatoes out on the cookie sheets in one layer and place in the oven, on the center rack.
- About half-way through baking, using a metal spatula, flip the slices over so that the other side of the potato will brown
- Roast for about 25 minutes, or until potatoes are nice and golden brown. Remove from oven and sprinkle with additional salt (if desired). Serve immediately.
I’m in love, and yes, my husband knows all about it. It’s quite scandalous indeed. I did have this long running affair with chocolate, but recently my affections have been directed elsewhere and my husband is to blame.
He just returned from a trip to visit his cousin Gerry in Petaluma, California. While he was there they went to a farm where they could pick their own produce, and he brought me home several bags filled with a variety of fruits and vegetables. In fact, one entire bag was just filled with the most gorgeous selection of heirloom tomatoes. So, needless to say we’ve had a real “tomato fest” at the house this week. Heirloom tomatoes are at their peak of perfection in these summer months and these were sweet and full of flavor.
For dinner my husband made mahi mahi with roasted tomatoes, I made this Heirloom Tomato and Goat Cheese Tart, and my son Erik made a tomato tartare. Erik is a chef at an upscale Los Angeles restaurant and my husband and I were dazzled by what he created with the tomatoes. I’m a proud mama!
The Heirloom TomatoTart is a great combination of flavors and textures. What could be bad about a crumbly pastry crust, creamy goat cheese and sweet heirloom tomatoes. If you don’t have access to heirloom tomatoes, certainly you can use any variety you have. But, if you’re looking for flavor, the heirloom is your best bet.
Heirloom Tomato Tart
Ingredients for the crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 10 tablespoons chilled, unsalted butter cut into 1 inch pieces
- 2 tablespoons ice water, plus more as needed
Ingredients for the filling
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 4-5 heirloom tomatoes, sliced and seeded (do not slice the tomatoes thin)
- salt and pepper to taste
- 8 ounces goat cheese (chèvre)
- 1/2 cup slivered fresh basil leaves ( plus more for garnish)
- For the pastry: in the bowl of an electric mixer fitted with the flat beater, combine the flour and salt and mix on low for 15 seconds.
- Add the butter and continue beating until the mixture resembles pea-size crumbs. Add the water 1 tablespoon at a time, adding more water as needed, until the dough comes together.
- Turn the dough out onto a lightly floured surface and press it together to form a rectangular shape. Wrap with plastic wrap for about an hour.
- Place the rack in your oven in the lower third and preheat to 400 degrees F.
- On a lightly floured surface, roll out the dough to 1/8″ thickness to fit a 13 3/4 by 4 1/4 inch tart pan. ( I also have made mini tarts instead of 1 large tart). Press the dough into the pan and trim the dough leaving a 1/2″ overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate at least 10 minutes.
- To make the filling: warm up the 1/3 cup of olive oil in a non-stick saute pan over medium heat. Add the garlic and fry, stirring occasionally, about 1 minute. Do not let it burn. Remove the garlic from the pan with a slotted spoon and set aside. Season the tomatoes with salt and pepper and cook in the pan for about 2 minutes without flipping them over. Remove and transfer them to a platter.
- Remove the pan from the heat and empty the olive oil leaving behind about 1 tablespoon. Stir in the goat cheese, garlic basil and salt and pepper to taste until smooth.
- Brush the prepared pastry with olive oil and spread the goat cheese mixture evenly over the bottom of the pastry.
- Top with the tomatoes and drizzle with some olive oil.
- Bake until the crust is golden and crisp, about 50 minutes-1 hour. Transfer to a wire rack and cool for 10 minutes. Garnish with fresh slivered basil.
I’ve got a high school reunion coming up, a big one mind you, and I’d really like to lose 10 pounds, stat! Is that shallow of me. Okay, don’t answer. At this point in my life, shouldn’t I be comfortable in my own skin? After all, time and gravity has taken it’s toll on all of us. I’m not the only one who’s enjoyed her chocolate chip cookies and Snicker’s bars for the last 40 years, am I? My passion in life has been food and cooking, so what did I think was going to happen. Oh, and did I mention I’m not a big fan of exercise either. Shame on me!
My girlfriend Carol told me she lost 17 pounds doing Weight Watcher’s online. She calls me everyday and cheers me on, telling me, “you can do it”. So I joined, and each day I log on tracking each minute morsel I eat. I bought all their frozen, packaged meals that only require me popping them into the microwave. Do you know how horrific this is for a person who lives to bake bread. I thought carbs were my friend, but I was so wrong.
I’ve spent a lot of time at my local farmer’s market buying tons of fruit and vegetables because they’re “zero” points on this diet. Geez, I even dislike the word diet. Anyway, today they had bins filled with the most amazing summer corn. It was screaming out to me, “grill me”! Sure, I know I should have gone for the green vegetables, but I broke down and bought the corn. And it was good.
If you don’t have a high school reunion coming up, then please, indulge yourself in sweet, summer corn on the grill. It’s easy, inexpensive, and oh-so-good.
Spicy Grilled Corn
- 6 ears fresh corn with husk on
- 1 stick of salted butter, room temperature
- zest of 1 lime
- juice of 1 lime
- 1 teaspoon chili powder
- 1/3 teaspoon red pepper flakes
- 1 tablespoon finely minced cilantro
- 1/4 cup cotija cheese or queso fresco
- Preheat your grill on medium-high.
- Take your corn with the husk on and place them in a sink of cold water to soak for about 20 minutes. Place something heavy on top of them to keep them submerged.
- While your corn is soaking, place your room temperature butter in a medium bowl. Add all the other ingredients, except the cheese, and combine with a spatula.
- After 20 minutes remove your corn from the sink and pull back the husks and remove the silk. Remove some of the outer layers of the husks, but leave some on because you will be covering the corn back up.
- With a brush, brush a layer of the compound butter mixture onto the corn, cover back up with the husk, and wrap it in aluminum foil.
- Place the wrapped corn on the grill for about 12-15 minutes, turning every 3 minutes to evenly cook the corn.
- When you remove the foil and husk from the corn, brush again with the butter mixture, and sprinkle with cotija cheese.
Plan in advance. You can leave your butter out overnight, and by the next day it will be the perfect consistency.
You can make your butter mixture 2 days in advance. Just cover and refrigerate it. When you are ready to use it, just bring it to room temperature.
For a party appetizer, cut corn into 1 1/2″ pieces and just insert a toothpick.
My husband and I have this weird obsession with French onion soup. We order it in every restaurant we go to that has it on the menu. Although it’s a fairly simple soup, you would be surprised how differently, different restaurants prepare it. He and I took a vote, and we decided the best we’ve had so far is at a place called Cafe Cigale in Oak Park (the Agoura/Thousand Oaks area, if you’re a local).
During the winter I like to make this soup at home, it’s really a no-fail recipe. This rich and hearty soup is perfect for dinner parties, or just cold, blustery nights when you need your insides warmed-up. (It was in fact 80 degrees here today, but I made it anyway!) You might want to use a variety of onions such as yellow, red and sweet for a little more complex flavor. Either way, I just love the melt-y, crust-y, bubbly cheese on top when you first take it out of the oven. It’s so good!
French Onion Soup
Adapted From Williams Sonoma
- 2 tablespoons unsalted butter
- 1 tablespoon of olive oil
- 1/4 teaspoon sugar
- 2 1/2 lbs. yellow onions, halved and thinly sliced
- 1 tablespoon all-purpose flour
- 1 cup dry white wine
- 8 cups beef stock
- 1 bay leaf
- salt & pepper to taste
- 1 French baguette
- 3 cups shredded Gruyère cheese
- In a large pot, heat the butter and olive oil over medium heat. Add the onions and the sugar and cook, stirring occasionally for 30 minutes until the onions are tender and a deep golden brown.
- Sprinkle the flour over the onions until combined. Stir in the wine, then the stock and add the bay leaf. Bring to a boil, then reduce to a simmer for 30 minutes. Season with salt and pepper and discard the bay leaf.
- Meanwhile, preheat the broiler. You can use eight, 1 1/2-cup broilerproof soup crocks, (or I used smaller ramekins because I was making more servings and wanted a smaller appetizer portion). Cut the baguette into 1/2″ slices and place on a baking sheet. Place under broiler (12″ from heat) turning once so that they’re toasted on both sides.
- Ladle hot soup into the crocks (or ramekins). Place ramekins on a foil-lined baking sheet. Place 2 slices of toasted bread on top of soup, overlapping if necessary. Don’t let the bread sink down into soup. Sprinkle about 1/4 to 1/3 cup of the cheese on top. Place under broiler until the cheese is bubbling. Serve at once. This will make 8, 1 1/2 cup crocks or even more if you’re using smaller ramekins.