Tag: Sista Felicia Eats

Grilled Peppercorn and Herb Crusted Flank Steak

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Grilled Peppercorn and Herb Crusted Flank Steak

Ingredients

1 ½ -2 lb. flank steak cut of beef

3 tablespoon mixed whole peppercorns

1 tablespoon Atlantic SaltWorks Flake Finishing Salt

2 sprigs fresh rosemary

3 sprigs fresh thyme

1/2  teaspoon red pepper flakes

Step-by-Step

1 place flank steak at one end of a large sheet of waxed paper;

2 place remaining ingredients in bowl of mini chopper fitted with metal blade; process 1-2 minutes until peppercorns and herbs are chopped

3 evenly spread and rub half the mixture onto flank steak with your hand; fold wax paper sheet over beef; flip steak; fold back waxed paper; spread and rub the remaining mixture; wrap steak securely in wax paper; allowed flank steak to rest at room temperature two hours before grilling 

4 heat grill; lightly oil grates of grill; unwrap flank steak; grill to your desired doneness 7-10 minutes per side ,using large kitchen tongs to flip flank steak; remove steak from grill, allow steak to rest 5 minutes before slicing to desired thickness

Note~
(I prefer to cook my beef medium/rare and grill approximately 5-7 minutes on each side)

 A few nights ago I served this steak with; blue cheese dressed salad, sauté of baby portabella mushrooms and crispy onion rings! 

Callie’s Mac & Cheese

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Last week a childhood friend Mary, unexpectedly lost one of her beloved dogs Callie. A beautiful chocolate lab everyone in our close knit circle of friends, had the pleasure to know. All our children adored Mary’s dogs Callie and Muggian both Labs who loved to play fetch at Good Harbor Beach.  Last week after hearing about Callie’s passing we all felt Marys heartache and reached out to comfort her, each in our own special way. There is never a right time for death, and there are endless ways to reach out to those who are dealing with it. For some, it is customary to reach out with fresh flowers, sympathy cards, and thoughtful notes. But for me growing up in a  Sicilian family,  I learned at a very young age, that our custom  in the wakes of death, was to nourish broken hearts with homemade food. Sicilians head straight to the kitchen to prepare a meal or dessert to nourish grieving families. My grandmother Felicia always preached, that the fastest way to someone heart was through their stomach. After a quick trip to the Cave Cheese Shop, I made and delivered a special comfort food dinner  to my grieving  friend Mary and her puppy Mulligan.

In honor of  Callie this old family comfort food recipe has been renamed ~ Callie’s Mac & Cheese

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Callie’s Mac & Cheese

Ingredients

1 stick salted butter; plus 1 tablespoon (used to butter baking dish)

¼ cup freshly chopped parsley

½ teaspoon freshly ground black pepper

2 tablespoons flour

1 ½ cup whole milk

2 heaping cups shredded Rat Cheddar Cheese~ The Cave’s House Cheddar

½ teaspoon garlic powder

½ teaspoon onion powder

1 lb. large elbows pasta

3 cups Cracker Crumb Topping( see recipe below)

Step-by-Step

1 cook elbows Pasta al dente; strain water in large colander; reserve pasta

2 in medium sauce pan ; melt 1 stick salted butter over medium/low heat; add parsley, pepper, and flour; stir; increase heat to high;stir 2-3 minutes (do not brown butter)

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2 add milk; stir 1 minute; add shredded cheese in small batches (I like to add ½ cup at a time, and allow cheese to completely melt before adding next batch of cheese); stir vigorously to prevent mixture from sticking to bottom of pan; stir until creamy thick cheese sauce is formed; remove from heat

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3 add garlic powder and onion powder; mix well; add  reserved pasta; mix well; add cheese sauce to reserved pasta; mix well

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4 butter one 13×11 baking dish or two 8×8  baking dishes

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5 transfer and evenly spread cheese mixture into baking dish; top with Cracker Crumb Topping( see recipe below)

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6 cover with foil; in preheated 350 degree oven bake 10 minutes; remove foil; bake 10 additional minutes until crumb topping is golden and cheese sauce is bubbling, serve warm

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Cracker Crumb Topping Ingredients & Step-by-Step Directions

4 stacks of original Ritz crackers, finely crushed in a large food processor

1 large onion, pureed in a mini chopper

4 cloves garlic, minced

1 ½ teaspoons garlic powder

1 pound salted butter, melted

1 heaping large soup spoon of Cains Mayonnaise

2 tablespoon olive oil

1 package Good Seasons dry Italian Dressing mix

¾ cup Sicilian Breadcrumbs “Muddica Cunsata”, recipe in my cookbook (Gifts of Gold In A Sicilian Kitchen With Sista Felicia,Harvest Pg. 201) or click link for Sista Felicia’s Video tutorial

 http://tasteofnatchez.com/recipe-video/Mudica-Bread-Crumbs.html

Step-by-Step

1 Combine and mix all ingredients in large mixing bowl

Note~ will keep in airtight container refrigerated 7 days or  2 months in freezer… excellent topping for baked fish

Chicken Stir Fry

Posted on by Sista Felicia

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The men in the family requested chicken stir fry for dinner a few days ago. When ever I think of Chicken Stir Fry I think of cooking with my roommates during my college years at Merrimack.  Chicken Stir Fry is  an affordable meal that can easily be stretched to feed a small army of people. It was a meal we prepared at least once per week for everyone in our apartment building!

Chicken Stir Fry

Rice Ingredients

3 cups water

3 tablespoon salted butter

3 cups white rice (brown rice may be substituted and cooked to your liking)

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Chicken Stir Fry Ingredients

8-10 chicken tenders

2 tablespoons soy sauce

2 heaping tablespoons cornstarch

1/4 cup warm water

6 tablespoons chili oil

3 tablespoons pure sesame oil

1 red pepper; cut into bite-size pieces

1 orange pepper; cut into bite-size pieces

6 scallions; White parts diced; green parts reserve

2 cloves garlic; thinly sliced

1/2  teaspoon freshly ground pepper

3 cups fresh snow peas

1 large can pineapple  rings with juices; cut into pieces

Sauce Ingredients

3 tablespoons fish sauce

2 heaping tablespoons ketchup

1/2 cup water

1 teaspoon chili paste

1 tablespoon rice vinegar

3 heaping tablespoons dark brown sugar

3 garlic cloves; roughly chopped

1 tablespoon ground Ginger

reserved chicken marinade

Step-by-Step

1 bring 3 cups water and 3 tablespoons unsalted butter to rolling boil; add dried white rice; stir; cover pan tightly with lid and turn off heat

2 Combine soy sauce and cornstarch in Ziploc bag; shake and mix well until light brown marinade mixture comes together; add chicken tender pieces to bag; seal bag; refrigerate at least one hour

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3 combine 3 tablespoons chili oil and sesame oil in large fry pan; heat over high setting

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4 add chicken tenders; cook 3 minutes; (reserve marinade in a Ziploc bag) turn chicken tender pieces; cook additional 3 minutes; remove chicken from pan; cut into bite-size pieces

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5 in small mini chopper combine all sauce ingredients; add reserved leftover marinade from Ziploc bag; Blend well; reserve

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5 add 3 tablespoons chili oil; peppers, white scallion pieces, garlic slices and freshly ground pepper to fry pan sauté four minutes

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6 add reserved sauce to pan; mix well; cook four minutes; scrape ingredients from bottom of pan with metal spatula if necessary

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7 add snow peas, pineapple and pineapple juices to pan; mix well; continue to scrape bottom of pan loosening any ingredients; cook four minutes over high heat

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8 arrange cooked rice in large serving bowl; top with stir fry mixture

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9 roughly chop reserved green parts of scallions and sprinkle over top of stir fry; serve

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A Cooks Dream!

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Ruffoni Hammered Stainless Steel 7-qt. Braiser……I am in love!

It’s a new year and I am especially looking forward to two big milestone celebrations in 2014! In a few days I will kick off the year by celebrating my 45 Birthday, six months later, my  husband and I will be celebrating our 20th wedding anniversary, and a month after that our twins celebrate their Sweet 16 th Birthday! Time truly flies by when you’re having fun!!

I have joked for years with friends and family that every woman needs to be given a bridal shower every 10-15 years to replace and/or update broken or worn out kitchen gadgets and appliances. How many times have you secretly wished for this? It amazes me that marketing companies haven’t presented this idea to the thousands of companies out there that provide kitchen items.

There seems to be a tunnel-vision focus on targeting newlywed brides. Married women (who actually have kitchen experience) and 10 or more years of kitchen experience under their belts have been pushed aside and placed on the back burner. It doesn’t seem possible that I could be the only one who would love to have another bridal shower! There must be others with this same dream?

Hundreds of thousands of women/ men/ cooks would be thrilled to be the recipients of a 10-15 year bridal shower party, don’t you think? If only one person stepped up to the plate and pitched this idea to the world, everyone would team up and follow with the same game plan. It would be a home run for everyone. Cooking equipment sales would increase  and American kitchens would be updated with the newest cutting edge culinary technology!

Most of the time over the past three years was spent writing my first cookbook “Gifts of Gold and a Sicilian Kitchen with Sister Felicia, Harvest”.   Last year was spent in full-blown production mode, meeting deadlines to get  the cookbook to print.  In the process of production my kitchen gadgets and appliances have taken a beating.  Many are either broken or on their last leg!

I’ve loved every moment of the journey.  From compiling, writing, editing, creating, photographing, re-photographing, and actually making the recipes to the marketing and  shipping of the book it was all an exhilarating experience and I am so grateful to my family and team for their integral roles in making this dream a reality!

WITH ALL THAT SAID….

I recently took a stroll through one of my favorite stores, Williams-Sonoma and spotted the most gorgeous pan I have seen. I was there to return my broken pepper mill. Just another casualty left behind in the wake of making that cookbook dream a reality. If you have never been to a Williams-Sonoma store before and you enjoy cooking, you simply must find a location near you and make a special visit. This stores wide range of products, will trigger all your senses!

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 There are amusement park destinations for children…and there are William-Sonoma stores for cooks!

What is important in my kitchen might not be important to you in yours. But Williams-Sonoma is a place every cook (good, bad, experienced or not) can dream.  On this particular visit I spotted dozens of items I dream of buying some day.  Some items that need replacing and other items that in creating a dish warrant a specific new tool.

Every time I visit William-Sonoma I think about that “10 year married woman bridal shower concept” for long time married brides that I have been joking about with my friends and family for years.

The Gift That Keeps On Giving…This weeks GMG Cooks!

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PrintThis Weeks GMG Cooks…..Thank you for taking the time to share your comments, and photos of dishes that you created from my easy Step-by-Step tutorials. They warm my heart and bring a smile to face every day…keep them coming!

Lia Rix pasta gorgonzola

Lia Rix From Lexington Ma. writes~ Eating one of Sista Felicia recipes. Lia made it.

Lia, your Pasta Gorgonzola looks delicious, and I’m thrilled your enjoying my “Gifts Of Gold In A Sicilian Kitchen With Sista Felicia, Harvest” cookbook….your holly berry dinner plates are beautiful! Happy New Year and Happy Cooking! Thank you for sharing your photo.

michelle Lewis-Nassar

Michelle Lewis-Nasser writes~ Pumpkin Caramel coffee cake…so good! I’ve made it before but today seemed like the perfect morning for it!

Michelle, I agree it is so good! It’s one of my favorite coffee cakes to make…hum… you have me thinking…This week I have been on a roll of making things with extra pantry items left over from the holidays…I think I remember seeing a can of pumpkin in my pantry…I’m going to check……

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Yes… Jackpot! Looks like I’ll be making one this week for my family!

All  “Sista Felicia Recipe” photos sent to GMG, Twitter @ Sista Felicia or my personal Facebook page will be posted once per week… send your photos in and join the GMG Cooks Club!

I put a twist on my Pasta Gorgonzola recipe  tonight … I received a huge wedge of Stilton Gorgonzola as a gift for my New Years Year celebtration last week, from our dear family friend Toby Pett … AKA  “The One and only all around great guy Toby Pett and GMG co-podcast host.” We have enjoyed snacking on it with cured olives, roasted red peppers and assorted crackers all week. I had only a small piece saved to make Pasta Gorgonzola  for my daughter Amanda before her return to school, her favorite and a recipe featured on page 208 in my cookbook “Gifts of Gold.” Tonight I decided to  served it over a bed of baby spinach and few toasted pecans… It was simply Delicious!

pasta gogonzola with a twist

Italian Sausage Pepper and Onion Frittata

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Print   The past few days I have been preparing dishes for my family using extra ingredients in my pantry and refrigerator left over from our holiday cooking and baking extravaganza! Thursday evening we decided to have one of our favorite theme dinners we call “Dippy Dippy Night!” AKA… Breakfast/brunch food for dinner night. With a day old loaf of sandwich bread, 4 extra homemade Italian Sausage links, and a few ripe  vegetables a delicious Dippy Dippy Dinner, of Italian Sausage Pepper and Onion Frittata and Baked Brown Sugar French Toast  was quickly prepared and on the table. Dinner was enjoyed by all, served and cleaned up in less then an hour, just in time to have movie night in the living room as the storm moved in on Cape Ann. 

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Italian Sausage Pepper and Onion Frittata

Ingredients

4 large Italian sausage link ( I prefer to use my homemade tomato cheese & parsley sausage)

1/4 cup olive oil; plus 4 tablespoons

8 large eggs

2/3 cups Romano or Parmesan cheese

1 cup Fontina cheese; shredded or cut into thin pieces (Mozzarella cheeses can be substituted and both can be purchased at “The Cave”)

3/4 cups diced red pepper

 1/2 cup sweet onion; diced

3/4 cup green pepper; diced

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

3/4 cup vine ripened tomato; diced

Note ~ The Cave on Main Street in Gloucester carries Trupiano Sausage, tomato cheese and parsley sausage is available through special order)

Step-by-Step

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1 place sausage links in medium size frying pan; fill pan with enough water to submerge sausage halfway up the side of likns; bring to rolling boil; cook five minutes; turn links; cook additional five minutes

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2 drain water from frying pan; place 2 tablespoons olive oil in frying pan, fry sausage over high heat until top and bottom sides of sausage links are golden brown; remove from fry pan; slice sausage links into 1/4 inch -1/2 inch thick pieces; reserve

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3 combine eggs and grated cheese in mixing bowl; whisk well; add Fontina cheese; mix well; reserve

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4 in separate oven proof frying pan heat 2 tablespoons olive oil over high heat; add peppers onions, salt and pepper; sauté three minutes; add ¼ cup olive oil, tomatoes and sliced sausage; mix well

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5 pour egg/cheese mixture into frying pan; using spatula pull cooked eggs from outer edge of pan towards center allowing loose uncooked eggs to fall towards edge of pan (only do this process one time); allow eggs to set 2 to 3 minutes over high heat; remove pan from heat

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6 place oven proof frying pan in preheated 375° oven; bake 7-10 minutes or until eggs are fully cooked evenly throughout Frittata

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7 cut Frittata into wedges

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8 serve with fresh garden salad, warm or chill several hours in refrigerator and serve cold

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Note ~ this is one of many combinations of frittata ingredients I make for my family, this recipe can be easily adjusted to your liking by simply adding your favorite vegetables, meats and cheese. I remember my grandmother Felicia making hot dog Frittata on Saturdays using leftover hot dogs from her Friday night hot dog and beans dinners…. get creative and have some fun!  If you’re an asparagus fan, I encourage you to try making an asparagus frittata it’s one of my all-time favorites!

Note ~Steam Asparagus before adding to fry pan with olive oil

Mixed Berry and Peach Cobbler

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mixed berry & peach cobbler (4)

Snow Storms and cooking go hand and hand in my world!. While my family is all cozied up by the fireplace watching funny videos, I am only a room away in my own little world cooking up a storm in the kitchen concocting dishes from left over grocery supplies from the holidays! First outta the oven is Mixed Berry & Peach Cobbler…A Yummy  treat on a cold winters day like this! I just love when a magically delicious recipe is developed from using a little of this and a little of that….and oops I don’t have that but I do have this!!! 

Mixed Berry & Peach Cobbler

Ingredients

2 1/2 cups fresh or frozen blueberries

1 tablespoon lemon zest

2 cups fresh strawberries;quartered

2 cups sliced skinless peaches; cut into 1/2 inch pieces

1 tablespoon lemon zest

1 tablespoon fresh lemon juice

1/4 cup flour

2 1/2 tablespoons cornstarch

2 tablespoons softened salted butter (used to butter ramekin cups)

1/2 cup granulated sugar (see note below)

Note~ I prefer to use vanilla infused sugar, recipe on page 126 of “Gifts Of Gold In A Sicilian Kitchen With Sista Felicia, Harvest” to order copies clink link below

http://www.storenvy.com/products/2742897-gifts-of-gold-in-a-sicilian-kitchen-with-sista-felicia-harvest

Crumble Topping Ingredients

1 cup flour

1/2 cup granulated sugar

1/4 cup dark brown sugar

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1 stick unsalted butter cut into bite-size pieces

1 packet instant apple cinnamon oatmeal

Step-by-Step

1 butter six Ramekins cups; arrange on parchment lined cookie sheet

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2 place blueberries, strawberries, peaches, and lemon zest in large mixing bowl; mix well

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3 add sugar, cornstarch and flour; mix well

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4 spoon approximately one cup berry mixture into each prepared ramekin

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5 combine first 6 ingredients of crumble topping in medium size mixing bowl; using pastry cutter, cut butter into dry ingredients until mixture is crumbly; add instant oatmeal; mix well

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6 top each with crumbled mixture; bake in preheated 350° oven 40-50 minutes; or until crumble is golden and fruit mixture is bubbly

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7 cool 10 minutes; top with the vanilla bean ice cream or whipped cream

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A Question For Sista Felicia

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Heather Smidt Writes….
Hey Sista Felicia,
Any chance you have a recipe for gluten free pasta that actually tastes good? Most of the ones that you find in the grocery store are poor substitutes. I married into an Italian family and this would save me from getting sick when I eat at the inlaws. Thanks!

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Sista Felicia Response…

Heather, recently I spotted a sizable display of  “Felicia Bio” Gluten Free pasta for sale while shopping at J. Pace & Sons in Saugus Ma. just off Rt. 1. I personally have not tasted “Felicia Bio’s” products, but I’m willing to go out on a limb would guess it to be a testy alternative to traditional pasta for individuals who share your Gluten allergy. My guess is solely based on the size of their display, imagine they would only allot that amount of retail space to a product with a high demand.

Clink link below for more information on Felicia Bio products

http://glutenfreefelicia.com/i-nostri-prodotti?lang=en

Blue Cheese Dip

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Blue Cheese Dip

Ingredients

1 tablespoon olive oil

1 1/2 cups sliced shallots

1/4 teaspoon kosher salt

1/4 teaspoon fresh ground pepper

3/4 cup mayonnaise

3/4 cup sour cream

1 1/2 cups blue cheese; crumbled

Step-by-Step

1 heat olive oil in medium size frying pan; add sliced shallots; cook 15-20 minutes on medium/ low heat until shallots caramelize

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2 whisk together mayonnaise and sour cream; add crumbled blue cheese; season with salt and pepper; mix well with hand mixer

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3 add and mix three quarters of caramelized shallots to mixture; mix well

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4 transfer to serving bowl; top with remaining caramelized shallots; serve with potato chips

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Spring Mix Salad With Mango/Ginger Stilton Cheese & Crispy Bacon

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Spring Mix Salad With Mango/Ginger Stilton Cheese & Crispy Bacon

Ingredients

8 cups spring mix baby red and green leaf lettuce

1 1/4 cup Mango/Ginger Stilton Cheese (sold at The Cave, Main Street Gloucester)

3/4 cup dried cherries

3/4 cup whole pecans

8 slices bacon; crisply cooked; crumbled

1/2 cup lemon juice

1/2 cup olive oil

1/2 teaspoon kosher salt

1/2  teaspoon freshly ground pepper

Step–by-Step

1 arrange greens in serving bowl; top with dried cherries and pecans

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2 cut wedge of cheese into bite-size pieces; add cheese pieces and toss

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3 vigorously whisk together olive oil, lemon juice, salt and pepper 1 minute; pour dressing over top; toss and mix well

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4  top with bacon pieces; serve

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Coconuts Favorite Italian Dog Cookies

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Coconuts Favorite Italian Dog Cookies (3)

I hope you didn’t think I was leaving out our beloved family dogs this seasons. Coconut AKA our family dog, loves a good cookie! A few years ago I searched for a dog cookies recipe that would please Coconuts Palate.  After trying several online recipes, that she turned her nose up to,  I decided to create my own, and included some of  Coconut’s most favorite foods and flavors, Cheese, Chicken, and Italian seasonings. She absolutely loves them and I have to quickly slip them into her airtight cookie jar to stop her from begging for more….I swear she is human…like us one cookie at a time is never enough! If you have a beloved pet in your home or family I highly recommend this recipe.

Italian Dog Cookies

Ingredients

2 cups flour

1/2 cup wheat germ

1/2 cup brewers yeast or natural yeast ( can be purchased at Common Crow in Gloucester)

2 teaspoons kosher salt

2 teaspoons Italian seasoning

1/4 cup freshly grated Parmesan cheese

3  tablespoons canola oil

1  tablespoon garlic finely minced (****optional, can be omitted from recipe)

1 cup store-bought chicken broth plus 1/4 cup for basting

step-by-step

1 combine oil, chicken broth and garlic in mixing bowl of stand mixer fitted with paddle attachment; mix on low speed 30 seconds

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2 sift flour into large mixing bowl; add wheat germ brewers yeast, kosher salt, Italian seasoning and freshly grated Parmesan cheese; mix my hand

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3 working in small batches add dry ingredients to oil mixture; mix on medium/low speed until dough ball forms

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4 cut dough ball in half; roll one half  ¼ inch thick on lightly floured work surface

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5 using dog bone shaped cookie cutters cut several cookies; transfer cut treats onto parchment lined cookie sheet; repeat with remaining dough

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6 bake 10 minutes in preheated 400 degree oven; brush each cookie with chicken broth

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7 return cookie sheet to oven;  bake 10 additional minutes until golden; cool 1 hour before serving

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Stack and wrap 3-4 cookies using decorative ribbon

To make Dog Cookie Ornaments~ make a small opening at one end of cookie before baking ( I use a metal pastry tip)

Coconuts Favorite Italian Dog Cookies (4)

Coconut and I made a special Boxwood Tree adorned with her favorite Italian Dog Cookies for her Groomer Julie at K-9Cuts.

Coconuts Favorite Italian Dog Cookies (23)

Coconut Woof’s You all A very Happy Holiday!

The Gift That Keeps On Giving

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This weeks GMG Cooks…

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Lisa Fornero writes ~ “Not perfect but pretty good for a first attempt!! Thanks Felicia!!”

Lisa, I think you did an amazing job! Enjoy!

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Lisa Canning writes~ “Made Sista’s soup. I think we will be eating it all month.”

Lisa It looks like a perfect month for soup…it’s cold out there!

This is the biggest cooking week of the year…Send in your photos of Sista Felicia Recipe and become a member of  “GMG COOKS” Club.

I’m looking forward to this weekends Seasons Best Cookie Competition at the Cultural Center at Rocky Neck…There is still time to enter…and did you know that all entrants will be invited to “Sista Felicia Kitchen for a group cookie lesson…What are you waiting for….Sign up today by click link below…  

https://goodmorninggloucester.wordpress.com/2013/12/15/fear-not-be-brave-and-bold/

Onion Soup

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Onion Soup

Ingredients

6  tablespoons salted butter

2 tablespoons olive oil

10 cups sweet onion sliced

4 large garlic cloves, finley minced; pluse 1 large whole clove

1 1/2 teaspoon granulated sugar

5 tablespoons cognac

1  heaping tablespoon Dijon style mustard

2 sprigsmeStep

3  tablespoons flour

12 cup beef broth

1 cup white wine

1  teaspoon kosher salt

1 teaspoon freshly ground pepper

1/2 loaf french bread

1/2 cup Gruyere Cheese, Shreeded

1/4 cup Smoked Mozzarella Cheese,  shredded

1/4 cup Smoked Gouda Cheese, shredded

Olive oil

Step-by-Step

1  combine butter and oil in medium stockpot; cook over high heat until butter is melted

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2  add sliced onions; sauté 15 minutes; Stir often

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3  add garlic and sugar; mix well; lower heat to medium; continue to cook 20 minutes until onions are deep golden brown

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 4  add cognac; carefully flame cognac with lighter, when flames subside add mustard and thyme sprigs;mix well

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5  add flour; continuously stir 3 minutes

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6  add beef broth and white wine; mix well

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7  season with salt and pepper; simmer uncovered over medium heat 40 minutes

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8  combine shredded cheeses

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9  cut bread into  eight 1 inch thick slices

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10  arrange bread slices on cookie sheet; drizzle each slice lightly with olive oil

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11  toast bread under broiler 40-50 seconds or until golden; immediately remove from broiler and carefully rub each slice with 1 whole clove garlic

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12  Ladle hot soup into oven-proof soup bowl; float one toasted bread slice on top; fix generous heaping of cheese over bread

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13  arrange oven- proof soup bowl on cookie sheet; place under broiler 4-5 minutes until cheese is melted and bubbling; serve immediately

* Note~ approximately eight  servings