Wow - what a food fest, everything sounds wonderful (especially the Reubens).

What about MQ's roquefort popovers or some kind of a bruschetta?

MQ'S Tiny Roquefort Popovers
From Williams-Sonoma

Vegetable oil, for brushing

1 cup (5 oz/155 g) all-purpose (plain) flour
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 tablespoon finely chopped fresh flat-leaf (Italian) parsley
1 and 1/4 cups (10 fl oz/310 ml) milk, at room temperature
2 eggs, at room temperature
1 tablespoon unsalted butter, melted
3 oz (90 g) Roquefort or other strong-flavored, crumbly blue cheese, crumbled
Position an oven rack in the bottom third of the oven and preheat to 450 (220C). Generously brush two 12-cup nonstick mini muffin pans with vegetable oil.
In a large bowl, whisk together the flour, salt, white pepper, and parsley. In a large measuring pitcher, whisk together the milk, eggs, and melted butter. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain). Pour the batter into the prepared muffin cups to within about 1/4 inch (6 mm) of the rim (about 1 and 1/2 tablespoons each). Place a scant teaspoon crumbled cheese in the center of each filled cup.
Bake for 10 minutes. Do not open the oven door during this time. Reduce the heat to 350 (18O°C) and continue to bake until brown and crusty and fully puffed, 8-10 minutes longer. Remove from the oven and immediately transfer to a warmed: platter or napkin-lined bowl. Serve at once. Or, let cool on racks (for up to 2 hours, then reheat in a 350 (18O°C) oven for 10 minutes.
MAKES 24 WARM BITES.

Lemon Parsley Bruschetta
Recipe courtesy Giada De Laurentiis

2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
6 (3 1/2 by 1/2-inch-thick) slices rustic white bread, halved
1 large garlic clove
1 tablespoon chopped fresh Italian parsley leaves

Whisk the olive oil and lemon juice in a small bowl to blend. Season with salt. Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Rub the cut sides of the toasts with the garlic. Generously brush the lemon mixture over the bread. Sprinkle with the parsley. Season with salt and pepper, to taste.

Phyllo Wrapped Asparagus
Recipe courtesy Paula Deen
8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan
Preheat oven to 375 degrees F.
Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

I think a salad and crusty bread does compliment, of course, but how about hot chicken salad too? Or roast beef and scalloped potatoes and salad.

I think we have been reading the same thread, my head is into French Onion soup also. Blame Peppi, I think. Anyway, I'm going to make beef stock tomorrow....

To go with the soup... What about some type of chicken/rice casserole. Or Big baked potatoes with lots of different toppings to go with and a salad. Chicken Divan?
Fish goes well also but usually is a last minute type of thing... Seafood Quiche?? (That's what I'm thinking for us).

Nancy

A salad...but not a leafy salad...maybe a chopped salad with a very small pasta, or how about that bok choy salad with the Ramen noodles ( minus the flavor packet) and almonds and soy sauce...onion I think?
I can look up the recipe if you like.
Or how about this: Don't remember who posted it...
Crunchy Pea Salad
Ingredients, most to least:
Peas ...frozen un cooked
Celery, small dice
Chopped water chestnuts
Mayonnaise
Sour Cream
Chopped green onion
Lightly toasted pine nuts
Salt, pepper
I've only ever had the pea/cheddar kind of pea salad, this one blows it away :)

Or a very veggie heavy quiche...broccoli comes to mind...but spinach would be good too...or spinach and shrimp...could be all ready cooked when they come and just warm and serve a small wedge to each.
And I always like a hard crunchy roll with onion soup.
I need to do that....going to be more than frigid this weekend!
Linda C

OH! Oh! Make a Quiche!! I love quiche and French Onion Soup!

Je conviens. Vous devez servir la quiche! :-)

Cameron

How about some sort of bread/baguette or crackers with a cheese a fuit tray? Or a ceaser salad.Or some chicken on skewers, or chicken meatballs (a couple of them on shishkabob skewers, layed across the bowls).Then maybe something appley for dessert.

Shelley

My first thought was Ginger's French Dip - but you don't want sandwiches...my second thought was nicely grilled steaks but that doesn't keep...so I say quiche as well! Sounds perfect.

My input is nothing too salty or too cheesy. There's enough in the soup. I like quiche too, but suggest a veggie quiche or the like. I love the idea of fruit for dessert. I'm a big soup lover and think after a long cold drive, soup sounds perfect!

Paella or cassoulet. I know cassoulet is traditionally made with a lot of pork, but there are alternatives. I like paella better, but I am a rice fan.

What about a waldorf salad? Fruity, tasty , filling.

Shelley

As a Texas boy, if I was going to fly somewhere in Canada, in the winter, then drive 3 hours to my destination, I would be so happy with a bowl of soup I wouldn't even think about anything on the side.

Thanks for all the ideas, quiche never occurred to me! Just a small slice for each person with bit of salad on the side, maybe mixed baby greens with pears and walnuts.

Now here is the big confession......hope I don't get kicked off the forum.....I have never made a quiche. So need you to help me out with recipes. I agree with Ellen a veggie quiche would probably be best.

Thanks a million!

ROFLMHO...really??

BRB...I just chocked on my coffee :))

Nancy

Sharon, here's a couple. Hope you know I was joking...

FRESH CORN QUICHE

other vegetables work well also (cut up small)

3 large eggs
1/2 small onion, coarsely chopped
1 tablespoon all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 1/3 cups half and half
3 tablespoons butter, melted
2 cups fresh corn kernels (cut from about 2 ears) or frozen, thawed
1 deep-dish frozen pie crust, thawed

Preheat oven to 375°F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm. .................................

Sharon, (and Nancy) blame me for the soup, thats ok. But servie ti with a quiche please. Both can be made ahead and finished as they come in the door.

Grab some of the ready made crust for this or go with a spinach crust. Just pat frozen well drained chopped spinach into the bottom a a pie pan and fill. I use no recipe for quiche, but here goes:

6 large eggs, beaten into submission
a good splash of cream or half & half
chopped onion
bacon bits/ham/sausage(could be turkey, not pork)
grated swiss/emmetaler/parmesan/asiago
chopped spinach if not in crust
zuccini
any veggie you have on hand
a good grind of pepper, either white or black.
garlic

I would sautee or micro cook the veggies to soften them a bit. If you have some carmelized onions, use those.

Bake for 30 to 45 minutes until a toothpick comes out clean.

Since the soup has a good bit of cheese, you may want ot keep that light in the quiche.

I think I will try the crab quiche next, that sounds like heaven to me.

My favorite isn't really quiche, but it is. It's Sol's Tomato Pie, which is actually just a quiche with that mustard layer on the bottom crust.

{{gwi:1480093}}

TOMATO TART

Crust This makes two 9-inch tart shells.
2 1/2 cups AP flour
3 tablespoons semolina flour
1 teaspoon salt
12 tablespoons [1 1/2 sticks] cold, unsalted butter
3 tablespoons cold solid shortening
Ice water

Preheat oven to 400°F. Put the flours and salt in food processor. Pulse a couple of times, just enough to integrate the ingredients. Add the butter and shortening all at once and pulse until the mixture looks like moist crumbs and no chunks of butter or shortening remain. Sprinkle ice water over the surface of the dough. Repeat with 3 more tablespoonsful. Pulse to just bring the dough together. The dough should be past crumbly, but holding together. Cut the dough in half and wrap each half in plastic wrap. Press each half to form a disk. Refrigerate at least 30 minutes before rolling out. Then roll out one disk to 1/4" thick. Fit into your tart pan, and chill 30 minutes. Dock the bottom of the tart. Line it with parchment or foil, and weigh it down with pie weights or dried beans. Place tart shell on center rack in the oven and bake 10 minutes. Remove paper and weights from the pan. Return it to the oven and bake another 10-15 minutes or until the tart is a light-golden brown. Remove from the oven and set on wire rack to cool.

Filling

12-15 plum tomatoes, cored and cut into 1/4"-thick rounds
2 tablespoons Dijon mustard *
1 cup coarsely grated Gruyere cheese
1 teaspoon Herbes de Provence
2 large eggs
1/4 cup light cream
1 teaspoon salt
A few turns of freshly ground black pepper

Preheat oven to 375°F. Put the tomato slices in a colander and place in the sink. Let them sit for 15 minutes to drain off any excess liquid. Spread the mustard evenly over the tart shell. Sprinkle the cheese over the mustard and sprinkle the Herbes de Provence over the gruyere cheese. Working from the outside in, lay the drained tomato slices in overlapping, concentric circles, covering the crust completely. Whisk the eggs in a bowl, whisk in the cream, salt and pepper. Pour this custard evenly over the tomatoes until it comes to about 1/4 inch from the top edge of the crust. Bake for 1 hour, to 1 hour and 20 minutes, or until the custard is set.

And now I want French Onion Soup too.....

Annie

"Just pat frozen well drained chopped spinach into the bottom a a pie pan and fill." Really? This makes a good base that won't leak or fall apart? The Bruschetta also sounds like a good idea.

A big classic Nicoise salad would be good with the soup and would have no problem traveling.

I have never found quiche to keep well nor is it something that can be made ahead and be at it's best.
Annie, do you still have a picture of your asparagus tart? That was beautiful looking.

This is similar to quiche - It is a Favorite-keeps well & reheats in mircowave easily. It is very easy and looks pretty. I serve this with soup for casual - or a holiday ham dinner.

Spinach Pie
1 10 oz frozen chopped spinach - cook and drain very well - set aside
Combine:
1 3 oz cream cheese
1 cup shredder cheese
5 eggs slightly beaten
2 T parsley flakes
1/4 onion small dices
1/2 tsp salt

9" unbaked pie shell (I use deep dish)

Add spinach to combined ingreidents.
Pour into pie shell
Put thinly sliced tomatoes on top.
Sprinkle w/ grated parmesan (1/4 c)

Bake 400 for 35 mins.

oops! should read - 1 cup shredded cheddar cheese
so much for my proofreading skills

Just a big bowl of soup and crusty bread and a glass of wine would do it for me! Add plenty of time to visit and it's a perfect evening!! I'm easy (don't tell Jessy).

Deanna

Stacked tomato pizza would be wonderful too.

Shelley

Hey Sharon, this sounds really really good -

Ina Garten's Roasted Vegetable Torte
Serves 6
"Paula Hodges invented this recipe at Barefoot Contessa, and it was an immediate hit. Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful."
2 zucchini, cut into ¼ inch slices
1 red onion, cut in half lengthwise and sliced
1 teaspoon minced garlic
Good olive oil
Kosher salt
Freshly ground pepper
2 red bell peppers, halved, cored, and seeded
2 yellow bell peppers, halved, cored, and seeded
1 eggplant, unpeeled, cut into 1/4 -inch slices (1 ½ pounds)
½ cup freshly grated Parmesan cheese

Preheat the oven to 400 degrees.
Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper. Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables. Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant. Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely. Drain the liquids, place on a platter, and serve at room temperature.

Notes that I took from Chowhound: Note that the recipe is for a 6" cake pan. I make it in either an 8" or 9" cake pan. Unfortunately, my Barefoot Contessa cookbook, with my notes for increasing amounts, is about 80 miles away right now. But, if memory serves, I use 2 eggplants, instead of the 1 specified. 3 zucchinis instead of 2. I honestly don't remember if I roast another pepper or two or not. It wouldn't hurt to have an extra on hand. It's important to use both yellow and red, because that's a big part of the presentation. As you can tell, it's just basic roasted vegetables (and sauteed, in the case of the zucchini and red onion). But beautifully presented. Also, I've never had enough fridge room to weight these with a jar when I've made them. I just throw on a couple of wrenches.

this looks great! can i make it a day in advance?

Absolutely. In fact, you have to. I make it the afternoon or evening before so it gets a good, long, overnight weighting. That's what lets all the veggies glom together (there's a good chef's term for you : ) ) so you have this nice torte that you can slice.

It's winter!! In Canada...don't even try anything like tomato tart or fresh corn quiche.

Here's what I do for a quiche...the recipe Peppi posted is what I call a fritatta...no milk or cream.
Make a pie shell...or buy one.
For hurry up, I would use frozen broccoli...steam it lightly and lay it out on a towel to get good and dry.
Cut up about 4 or 5 green onions.
Into the pie shell put a layer of the broccoli, a sprinkle of onion and a layer of grated cheese....about 1/2 to 2/3 a cup...I like gruyere...or a mix of swiss and chedder....or swiss and parmesan...
Repeat...
Then mix up your egg milk or 1/2 and 1/2....mix 1 egg for every half cup of milk or cream ...I wish I could tall you how much to mix up...but it varies by the size of your pie plate. start by mixing up 1 1/2 cups milk and 3 eggs....and add 3/4 tsp wshire....pour over the veggies and if it doesn't cover them, mix up another 1/2 cup milk and 1 egg and 1/4 tsp wshire...and add that...
Bake at 350 for about 1 and 1/4 hours...until set.
It reheats well....or also keeps hot packed in a "cooler"...or you can have all set to go....and when the guests arrive pour on the egg mix and pop it into the oven.
But....are your guests Jewish? And is the kosher milk and meat a thing?...If so...this cheesy milky quiche won't work with beef and chicken broth.
Linda C

Thanks everyone, such great recipes and ideas to be used another time...... : (

Just got off the phone with our comapny. Have known this lady for years, she is so much fun and a lovely guest, however she did mention that she started Weight Watchers last week and is doing really well...scratch my menu! LOL

So the new menu is Stracciatella Soup, Lemon Chicken, steamed broccoli and roasted rosemary potatoes Friday night.

Saturday night will be SharonCB's Drunken Salmon, roasted beets with garlic and a rice pilaf. Salads both nights.....Susan is in charge of that!

Cold Shrimp and shrimp sauce in the hot tub maybe before dinner, maybe after.

Breakfasts will be a selection of fruits, poached eggs and whole wheat toast one day, next day poached omelette's, back bacon and toast.

Lunch Weight Watchers Minestrone Soup, Reubens for the guys.

Appetizers are still presenting me with a challenge but maybe I'll just do what I normally do and Susan can show us her will power! LOL

You guys are the best......but looks like I will remain a quiche virgin for now.

and yes Nancy I knew you were joking and you made me smile!

WOW, some greating sounding stuff on this thread. I love quiche with soup! That would be a terrific meal for me after traveling.

Oh Sharon, sorry to hear that your menu plan had to be changed, but it sounds like you have things under control :) Both the soup and quiche menu and your new menu sound great! Enjoy your company!

Cindy

Good for Susan!!...And good for you for not tempting her in her first week on the program!
Linda C

How funny - I was going to suggest a classic Quiche Lorraine.

Sharon your new menu sounds wonderful too..but don't ever let a quiche intimidate you..they are easier than prepping a whole breakfast.

Kind of like pizza..put what you want!

{{gwi:1480094}}
This one ..a reg.pie crust in a 6 inch springform..

You can use a pie plate..You can use Filo dough.. anything!

I usually prick the bottom ..add a light coating of Dijon.. Mix 3 eggs w/ light cream and lots of great cheese..to this I incorporate.. sautéd bacon,onions,mushrooms and broccoli.. ..seasonings.. herbs..and bake at ap 400 -425 for 40 mins..till the middle doesn't jiggle..Great w/ ham etc..

wow Sharon - what a great hostess you are! Able to change directions on a dime!

Your new menu sounds fabulous.

mo-NIQUE!!!!!!!!!!!!!!! WOW!!!!!!!!!!!!!!!!

That thing is GORGEOUS! I can't wait to try a quiche in a springform.

Monique that is beautiful. Thanks for the inspiration. Promise I'll make one soon!

I have great results with this tart (from "Once Upon a Tart") - I cheat and use the pre-made Pilsbury pie dough.

Provencal Tart with Gruyere Herbs de Provence

In preparation for a picnic, make this tart the day before. After the completed tart cools on the counter, cover it with plastic wrap and keep it in the refrigerator until you are ready to pack your basket. The tart crust recipe yields two 9-inch crusts. I par-bake (see below) the extra shell, let it cool, pop it in a heavy-duty plastic bag and freeze it. The next time you go to make a tart, your pulse will jump with excitement when you realize you have a homemade shell ready to be filled - on the next sunny day your second tart will come together in a flash.

For the Tart:

12-15 plum tomatoes (2 1/2 pounds), cored and cut into 1/4- inch-thick rounds

2 tablespoons Dijon mustard

1 par-baked 9-inch Crunchy Savory Tart Crust

1 cup coarsely grated Gruyere cheese

1 teaspoon herbes de Provence

2 large eggs

1/4 cup light cream

1 teaspoon salt

A few turns of freshly ground black pepper

For the Crust:

2 1/2 cups unbleached all-purpose flour

3 tablespoons semolina flour

1 teaspoon salt

12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch cubes

3 tablespoons cold solid vegetable shortening

A glass of ice water

9" tart pan with removable bottom.

To Prepare the Crust:

1. Position oven racks so that one is in the center and preheat oven to 400 degrees.

2. Put the flours and salt in the bowl of a food processor fitted with a metal blade, and pulse a couple of times just to integrate the flours and salt.

3. Add the butter and shortening all at once and pulse quite a few times, until the mixture forms little balls, like moist crumbs, and no chunks of butter or shortening remain. You have to pulse, not run, the food processor. The worst thing that can happen at this stage of the crust-making game is for the flours and fats to come together into a paste.

4. Remove the blade from the food processor and dump the dough crumbs into a big bowl. Fill a tablespoon with ice water and sprinkle over the surface of the dough. Repeat with 3 more tablespoons.

5. Use your hands or a wooden spoon to bring the dough together into a ball, adding more water if needed, 1 tablespoon at a time. The dough should be just past crumbly, but holding together. You don't want it to be so wet that it sticks together or turns white in color.

6. Cut the dough in half, and wrap each half in plastic wrap. Press each half with the palm of your hand to form a disk. Refrigerate at least 30 minutes before rolling out.

7. Roll out 1 disk of dough to 1/4 inch thick. Fit it into your tart pan and chill for 30 minutes. Then use the tines of a fork to prick holes over the bottom of the tart. Line the dough with parchment paper or aluminum foil, and weigh down with pie weights or dried beans.

8. Place the tart shell on the center rack in the oven, and bake for 10 minutes. Remove the paper and weights from the pan. Return it to the oven, and bake until the crust is golden brown and toasted all over, 5-10 more minutes for a par-baked tart shell. For a fully baked tart shell, bake for another 15 minutes at 400 degrees or until it's golden brown all over.

9. Remove the tart shell from the oven and set it on a wire rack to cool. Can be prepared a day in advance. Cover and keep at room temperature.

To prepare the tart:

1. Position your oven racks so that one is in the center, and preheat the oven to 375 degrees.

2. Put the tomato slices in a colander, and place it in the sink. Let the tomatoes sit for 15 minutes to drain off any excess liquid.

3. Spread the mustard evenly over the tart shell with a rubber spatula or the back of a spoon. Sprinkle the cheese over the mustard, and sprinkle the herbes de Provence over the cheese.

4. Working from the outside in, lay the drained tomato slices in overlapping concentric circles, making sure the crust is covered entirely.

5. Whisk the eggs in a small bowl, or a large measuring cup with a spout, to break up the egg yolks. Whisk in the cream, salt, and pepper. This is your custard. Pour the custard evenly over the tomatoes until it comes to about 1/4 inch from the top edge of the crust. (If you have extra, don't worry about it; if you don't have enough, pour a little cream on top.)

6. Place the tart on the center rack in the oven, and bake for 1 hour to 1 hour and 20 minutes, or until the custard is set. Set custard won't jiggle when you shake the pan and will be firm when you touch it. (The custard will also be hot, so touch it lightly.) The tomatoes in this tart may give off a lot of liquid; don't confuse this with uncooked eggs and accidentally overcook your tart. The liquid will evaporate as the tart cools.

7. Remove the tart from the oven and set it on a wire rack. Allow the tart to cool slightly.

8. To remove the tart from the pan, rest it on a big can. Make sure the tart is steady and balanced. Slide the outside ring of the pan down off the tart. Then place the tart on your work surface, and slide it off the bottom of the pan and onto a rim- less serving dish or a cutting board. Serve warm or at room temperature.

Makes one 9-inch tart.