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Moroccan Chicken Tagine with Jeweled Couscous

Inspired by a recent trip to Morocco, this Chicken Tagine recipe is a perfect one pot winter dish that will wow you with it’s warm spice and rich exotic flavors.   Although traditionally made in an earthenware tagine pot, you do not need a clay tagine to make this dish!  A simple dutch oven or oven safe pot works great and makes for easy cleanup!  This dish is also the perfect make ahead dinner, as you can prepare this in the morning, store it in the fridge allowing the flavors to marinate, then 3 hours before dinner simply place it in the oven and turn the oven on.  In 3 hours it is perfectly cooked and ready to serve!  Serve this with Jeweled Couscous and a glass of our award winning Riesling wine and you’ll feel like you just landed in Casablanca!

Ingredients:

  • 8 chicken thighs – skin removed
  • 3 medium carrots – peeled and cut into 1/2 inch thick half-moons
  • 1 large yellow onion – halved and cut into 1/2 inch slices
  • 6 cloves of garlic – sliced
  • 1 cup Greek green olives with pits
  • 4 strips lemon zest (use a vegetable peeler and peel 4 strips from a lemon careful not to get the white part of the lemon – each strip about 3/4 in by 2-3 inches)
  • Juice of 1/2 a lemon
  • 1 tbsp honey
  • 1 cup chicken broth
  • 1/2 cup cilantro – roughly chopped, plus more for garnish
  • 1 tsp salt
  • Fresh ground black pepper

Directions:

In a small bowl mix together the ingredients for the spice marinade.  Set aside.  

Spice Marinade Ingredients:
2 tbs olive oil
1 1/4 tsp. sweet paprika (not smoked)
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper
1/4 tsp. ground coriander
1/4 tsp. ground cinnamon

In a room temperature clay tagine or dutch oven, assemble the tagine.  Add half of the carrots and onions.  Add the chicken thighs.  Brush the spice marinade on the chicken thighs making sure to coat all sides of the chicken.  Make sure to use all of the marinade.  Add the remaining carrots and onion, garlic slices, olives, lemon zest strips, and cilantro. 

Add the chicken broth and lemon juice.  Drizzle the honey over the chicken.  Sprinkle 1 tsp. salt and 1/2 tsp. fresh ground black pepper over the chicken.

MAKE AHEAD: At this point you can put the lid on the tagine or dutch oven, and store this in your refrigerator up to 8 hours until you are ready to bake this. 

Place the tagine or dutch oven in a cold oven and turn the oven on to 325 degrees.  Do not preheat oven.  Cook for 3 hours until the chicken is falling off the bone.

About 20 minutes before the tagine is done, prepare the Jeweled Couscous.

Couscous Ingredients:
1 1/4 cup fine couscous
1 2/3 cup chicken broth (not stock)
2 tbs. golden raisins
2 tbs. toasted pumpkin seeds
2 tbs. pistachio nuts
1/2 tsp. salt

In a small sauce pan over medium-high heat bring the chicken broth to a boil.  Turn off the heat, pour in the couscous and cover with a lid.  After 15 minutes, fluff the couscous with a fork and mix in the pumpkin seeds, raisins, and pistachios.  Add 1/2 tsp. salt to taste.

In shallow bowls, serve the couscous and 2 chicken thighs per person.  Top with sauce from the tagine.  Garnish with a few sprigs of fresh cilantro.

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Serving Size: 4

Cook Time: 3 hours, 30 minutes

Measurements: Imperial (US)

Riesling Braised Chicken with Tarragon & Roasted Potatoes

February is Riesling month and this recipe was created specifically to pair perfectly with our estate grown Riesling. This six step dinner is prepared in one skillet where we braise the chicken thighs low and slow in Riesling wine and other flavor goodies to create an amazingly moist and rich winter dish! The potatoes roast in the same oven and at the same time as the chicken and provide a little crunch to balance out the meal. Enjoy this dinner on a cold winter’s night with a nice glass of our estate grown Riesling!

Ingredients:

  • 8 chicken thighs with skin and bone
  • 4 russet potatoes
  • 4 slices thick cut applewood smoked bacon – cut into 1/4 inch lardons
  • 8 ozs wild mushrooms – sliced into 1/4 inch slices
  • 2 medium leeks – sliced in 1/4 inch slices
  • 2 medium carrots – cut into 1/4 inch dice
  • 4 cloves garlic, sliced
  • 2 cups Brys Estate Riesling (or other sweeter style Riesling)
  • 1 cup chicken stock
  • 1/4 cup Cognac
  • 2 tbsps butter
  • 1 tbsp flour
  • Fresh tarragon, diced
  • Olive oil
  • Salt
  • Fresh ground pepper

Directions:

Preheat oven to 325 degrees. Slice unpeeled russet potatoes into 1/2 inch slices and then cut each slice into 4 quarters. Place potatoes on a sheet pan, drizzle with olive oil, sprinkle with salt and fresh ground pepper and toss. Set aside.

In a 12 in oven-proof skillet, add 1 tbs olive oil and the bacon. Place on a burner over medium heat. Cook until lightly browned about 6-8 minutes. Once browned, transfer bacon to a plate with a slotted spoon. Remove pan from heat reserving the fat in the pan.

Pat dry and salt and pepper chicken on both sides. Return the pan back to the burner over medium high heat. Once the pan is hot and reserved bacon fat is about to smoke, add chicken skin side down and brown without moving for about 5 minutes. Flip and brown bottom side for 5 minutes. Remove chicken and place it skin side up on the plate with the bacon.

Turn down the heat to medium. Dump off the fat in the pan into a bowl then add 1/4 cup of the fat back into the pan. Add the carrots, leeks, mushrooms, garlic slices, 3/4 tsp salt, and 1/2 tsp pepper and saute stirring occasionally for 8 minutes. Once the vegetables have begun to soften and the mushrooms have cooked down, deglaze the pan by adding the Riesling, Cognac and chicken broth scraping up any brown bits at the bottom of the pan with a wooden spoon. Bring the liquid back up to a gentle simmer.

Return the chicken to the pan skin side up with the bacon and any juices that have collected on the plate. The meat should be mostly submerged but the skin should not be submerged. Put pan with the chicken in the middle rack of the oven. Place the sheet pan of potatoes in the oven on the top rack.

Bake the chicken for 1 hour to 1 hour and 15 minutes. When the chicken is done, remove skillet from the oven and transfer chicken to a serving platter and tent with foil. Leave the potatoes in the oven and turn the oven temperature up to 425 degrees. In a small bowl mix 2 tbs melted butter and 1 tbs flour. Return the skillet to the stove top over medium high heat and bring to a simmer. Stir the butter and flour mixture into the sauce. Continue to simmer until the sauce thickens and becomes rich – about 6 minutes. Taste for salt and add up to an additional 1/2 tsp to taste. When the sauce is done, remove potatoes from the oven.

Serve sauce over chicken sprinkled with fresh tarragon. Serve with roasted potatoes.

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Serving Size: 4

Cook Time: 2 hours

Measurements: Imperial (US)

Pepper Crusted Steaks with Black Truffle Butter

Nothing says summertime more to me than firing up some steaks on the grill!  This recipe is my all time favorite way to grill a steak – almost guaranteeing that the steak will be amazingly flavorful and juicy – not dried out and tough! Black Truffle Butter is the key ingredient, and can be found at most specialty food stores (like Burritt’s in Traverse City) or online.  It is not cheap either – usually $7 – $10 for a very small container – but it is SO worth it! When the black truffle butter melts around the pepper crusted steaks – you will think you died and went to heaven!  Enjoy this recipe and trust me – as simple as the recipe is, the flavors are anything but simple! Pair this with my Potato Leek Gratin.

Ingredients:

  • Filet Mignon or New York Strip steaks
  • Olive oil
  • Kosher salt
  • Fresh ground black pepper
  • Black Truffle Butter

Directions:

Remove steaks from the refrigerator, drizzle with olive oil and rub the oil in on all sides of the steak.  Sprinkle each side of the steak generously with kosher salt.  Grind fresh black pepper on each side of the steak until it is nearly covered.  Cover steaks and let them sit for 20-30 minutes to come up to room temperature.  Grilling the steaks at room temperature will allow them to cook more evenly.

Meanwhile, light grill and set the temperature setting to high heat with the lid closed.  Allow the grill to pre-heat.

Once the grill has pre-heated, open grill lid and turn the heat setting down to medium.  Place the steaks on the grill and close the lid.  

TIP: My secret to super juicy steak is to only touch the steaks 3 times.  Once when you place the steaks on the grill, once to flip the steaks, and once to remove the steak.  Each time you touch the steak it loses moisture – so resist that urge to keep flipping and forget those cross hatch grill marks!  

Depending on the temperature you like your steak cooked and the thickness of your steak, grill the steaks to your liking.  A general rule of thumb for thick cut steaks and a grill set to medium heat is to cook it from 4-5 minutes per side for rare, 6-7 minutes a side for medium, and 8-10 minutes for well done.

When the steaks have finished cooking, transfer them to a platter and cover immediately with foil.  Allow the steaks to rest for 8-10 minutes so that the juices redistribute back into the meat.

Once the steaks have rested, take the foil off, add a dollop of black truffle butter to the top of each steak, and as you walk to the table the butter will melt on top of the steak creating an over the top amazing sauce.

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Serving Size: 1

Cook Time: 15 minutes

Measurements: Imperial (US)

Pork Medallions with Apple, Shallot & Crispy Sage

One of my favorite wines to drink in the late fall is Riesling. The flavors of pear, apple and peach found in our Riesling go incredibly well with fall inspired dinners. For this recipe I combined flavors of pork, sage, caramelized shallots and honey crisp apples (which I picked up from the local fruit stand), to create a quick and easy dinner which can be ready in 30 minutes or less. Pair this with a glass of our award winning Riesling.

Ingredients:

  • 2 pork tenderloins (about 2lbs)
  • 1 cup sliced shallot
  • 2 Honey Crisp Apples (peeled, cored and slice each apple into quarters, then each quarter into 4 slices for a total of 16 slices per apple)
  • 12 sage leaves
  • 1 cup Riesling – divided use
  • 3 tbsps butter – divided use
  • Olive oil
  • Kosher salt
  • Fresh ground pepper

Directions:

Trim any remaining fat or silverskin from the pork tenderloins. Cut into 1 1/2 inch thick medallions and press with the palm of your hand to flatten slightly. Dry off pork medallions with a paper towel and season with salt and pepper on both sides. Set aside.

Add 2 tbs butter and 2 tbs olive oil to a large saute pan over medium heat. Once the oil and butter are shimmering, add the sage leaves and stir fry for 2-3 minutes until the leaves are just turning light brown but are still mostly green. Remove the sage leaves with a slotted spoon and place them on a paper towel to drain. Set aside.

Add the pork medallions to the pan and sear on each side for 3-4 minutes over medium-high heat without moving until the pork is nicely browned. Flip and repeat on the other side. When the pork is browned on both sides, transfer it to a plate and cover with foil.

Add the shallots and apple slices to the pan. Add 1/4 cup Riesling, scaping up any brown bits with a wooden spoon.  Saute for 6-8 minutes until the shallot are caramelized and the apples have browned and softened. Add the remaining 3/4 cup Riesling. Allow the wine to cook for 2-3 minutes until the liquid has reduced slightly. Turn off the heat and swirl in 1 tbs of butter. Add the pork medallions and any pork juices back to the pan and stir until just warmed through – about 1 minute. Taste the sauce and add salt and fresh ground pepper to taste.

Serve the pork family style on a platter and top with the apples, shallots and sauce. Garnish with the crispy sage leaves.

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Serving Size: 4

Cook Time: 35 minutes

Measurements: Imperial (US)

Spaghetti & Meatballs

What could be more comforting than a bowl of Spaghetti and Meatballs on a crisp cool day? Loaded with flavor, these large 2-inch meatballs stay super moist due to their size and the addition of a little water to the mix. The simple yet rich sauce comes together quickly and is enhanced by the flavors of our Cab/Merlot. Sprinkle with parmesan and parsley then pair with a big glass of Cab/Merlot and this pasta favorite is guaranteed to please.

Ingredients:

  • 1 1/2 lbs Ground beef (15% fat)
  • 1/2 lb Ground pork
  • 2/3 cup Seasoned breadcrumbs
  • 1/2 cup Freshly grated parmesan cheese
  • 4 Cloves of minced garlic
  • 1/4 tsp Crushed red pepper flakes (for spicier meatballs, use 1/2 tsp)
  • 1 Egg
  • 1/4 cup Chopped parsley (packed)
  • 1/2 cup Water
  • 1 1/2 tsps Kosher salt
  • 1/2 tsp Pepper

Directions:

Sauce
1 medium yellow onion – diced
3 cloves minced garlic
1/2 cup Brys Estate Cab/Merlot
28 oz can crushed tomatoes
1 tbsp (packed) chopped parsley
1 tsp salt
1/2 tsp pepper

In a large bowl, combine meatball ingredients.  Mix, then lightly form mixture into 2 inch balls.  (Recipe makes 12-14 meatballs)


In a large pot over medium heat, add olive oil to coat the bottom of the pot.  Add half of the meatballs, careful not to crowd the pan.  Brown the meatballs on all sides, then transfer to a plate.  Repeat with the remaining meatballs.


Pour off oil and grease from the bottom of the pot, then add a drizzle of fresh olive oil.


Add onion to the pot and saute over medium heat until translucent, about 5-10 minutes.  Add garlic and continue to cook for 1 more minute.


Add wine then using a wooden spoon, scrape up any brown bits on the bottom of the pan.  Continue to cook the wine until it is reduced by half.


 Add the crushed tomatoes, parsely, salt & pepper.  Stir.  Add meatballs back to the pot, then bring to a simmer.  Cover and cook on low for 30 minutes


Serve meatballs over spaghetti and top with freshly grated parmesan and chopped parsley. 

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Serving Size: 4

Cook Time: 1 hour, 30 minutes

Measurements: Imperial (US)

Texas Chicken Fajitas

If you thought you liked fajitas before…wait until you try my fajitas with Texas Butter Sauce! In Texas – it’s all about the sauce! Inspired by one of my favorite Tex-Mex restaurants in Houston, this recipe packs a punch with its bold flavors, yet truly simple preparation! Fresh garlic and lemon combine with the smoky grill flavors of the chicken and cumin to create mouthwatering fajitas that are drizzled with a garlic wine butter sauce. Serve these with a cold glass of our Riesling/Gris and raise a glass to Texas! -Patrick Brys

Ingredients:

  • 4 garlic cloves
  • 4 boneless, skinless chicken breasts
  • 1 1/2 tsps cumin
  • 2 tbsps olive oil
  • 1/4 cup lemon juice
  • yellow onion
  • peppers, assorted color
  • kosher salt
  • fresh ground pepper
  • 6 inch flour tortillas
  • sour cream
  • shredded cheddar cheese

Directions:

Peel garlic cloves, mince, then mash with 1 tsp kosher salt on a cutting board. Set aside. Place chicken breasts in a large ZipLoc bag and add in the cumin, olive oil, lemon juice, and crushed garlic/salt mixture. Seal the bag and mix well. Marinate for 1 hour to overnight.

Slice onion and peppers and add to a warm skillet. Drizzle with olive oil, salt, and pepper, and sauté to your liking.

After marinating, grill the chicken for 5-7 minutes per side over medium heat until done. Cover and let rest for 5 minutes. 

Warm your tortillas by wrapping in foil and placing in a 200-degree oven for 5-10 minutes until warmed through.

Slice the chicken into half inch strips. Lightly drizzle with a few spoonfuls of the Texas Butter Sauce (recipe below) over the chicken. Cover and keep warm in a 200-degree oven.

When ready to serve, toss down your flour tortilla and build your fajita beginning with chicken, onion and peppers. Add additional toppings like cheddar cheese, sour cream, fresh pico de gallo, and drizzle more Texas Butter Sauce over the fajita. Pour a glass of Brys Estate Riesling/Gris and enjoy! 

Texas Butter Sauce
1 stick UNSALTED butter, cubed (make sure to use unsalted butter – otherwise your sauce will be too salty)
1/2 tsp chicken bouillon seasoning
1/4 tsp garlic powder
2 tbs. Brys Estate Riesling/Gris

Microwave for 90 seconds, then stir.  Be sure to drizzle sauce over the grilled chicken after it is sliced, and of course, add to the top of the fajitas before enjoying.

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Serving Size: 4

Cook Time: 30 minutes

Measurements: Imperial (US)

Christmas Tree Cheese Board

Wow your guests with this festively shaped cheese board!

Ingredients:

  • Red and green grapes
  • Smoked gouda
  • Dill havarti
  • Raclette
  • Manchego
  • Pretzel sticks
  • Fresh rosemary, thyme, sage

Directions:

Arrange your favorite cheeses and grapes into the shape of an Christmas tree.  Add a few pretzels for the trunk, fresh rosemary, thyme and sage leaves throughout to create a look of small branches, and arrange a few grapes for the star! Happy Holidays from Brys Estate!

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Serving Size: 8

Cook Time: 30 minutes

Measurements: Imperial (US)

Nana's Lasagna

Nana’s Lasagna has been a cherished tradition in the Brys family for generations. Passed down from my Nana, Kathleen Keskeny—mother of Eileen Brys—this dish has always been a go-to for special occasions, birthdays, and anniversaries. The recipe has its origins in New York City during the 1940s. At the time, Nana had recently immigrated from Ireland to Manhattan, where she became neighbors with an Italian family downstairs. A friendship quickly blossomed, and at a dinner party, Nana was introduced to this iconic lasagna recipe, which her Italian neighbors graciously shared. Through decades of refinement, the recipe was passed down from Nana to my mother, then to me, and is now shared with you. The result is a rich, satisfying dish with layers of savory meat sauce, creamy ricotta and cottage cheese, and melted mozzarella. Paired with a glass of Signature Red, this lasagna enhances the wine’s bold fruit notes while the tangy acidity of the sauce complements its depth. It’s the perfect dish to share with loved ones and create your own lasting tradition. Enjoy! -Patrick Brys

Ingredients:

  • 2 tbsps Olive oil
  • 1 Yellow onion, chopped
  • 2 lbs Ground beef
  • 3 Garlic cloves
  • 1 cup Signature Red
  • 2 – 24 oz. jars of your favorite marinara sauce (I use Rao’s)
  • 1 tbsp Dried basil
  • 1 tbsp Dried oregano
  • 1 tsp Kosher salt
  • 1/2 tsp Pepper
  • 16 ozs Cottage cheese
  • 16 ozs Ricotta cheese
  • 2 Eggs
  • 1/4 cup Parmesan cheese
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Pepper
  • 12 Lasagna noodles
  • 3 – 8 oz. bags of shredded mozzarella cheese
  • Grated parmesan cheese

Directions:

Prepare the Meat Sauce:
In a large saucepan over medium-high heat, add 2 tablespoons of olive oil. Sauté the chopped onion until translucent, about 4-5 minutes. Add the ground beef and cook until browned, breaking it up with a spoon. Stir in the chopped garlic and cook for another 1-2 minutes.

Drain any excess grease, then return the pan to the heat. Pour in 1 cup of Brys Estate Signature Red to deglaze the pan, scraping up any browned bits from the bottom. Add 2 jars of marinara sauce, followed by the basil, oregano, salt, and pepper. Stir to combine.

Lower the heat and let the sauce simmer, covered, for about 30 minutes, stirring occasionally.

Make the Cheese Mixture:
In a medium bowl, whisk together the cottage cheese, ricotta cheese, eggs, Parmesan, salt, and pepper until smooth and well combined. You can use an electric mixer for a smoother texture.

Prepare the Noodles:
Cook the lasagna noodles according to the package instructions, but reduce the cooking time by a couple of minutes. Drain the noodles and drizzle them with olive oil to prevent sticking. Set aside.

Assemble the Lasagna:
Preheat your oven to 350°F.

Spread a thin layer of the meat sauce at the bottom of a 9×13-inch baking dish. Place 3 lasagna noodles on top, followed by a thin layer of the cheese mixture. Add a layer of shredded mozzarella cheese and a sprinkle of grated Parmesan.

Repeat the layers: sauce, noodles, cheese mixture, mozzarella, and Parmesan. End with a final layer of meat sauce on top. Finish with a light sprinkle of mozzarella and Parmesan cheese.

Bake the Lasagna:
Bake at 350°F for 30-45 minutes, or until the lasagna is bubbling.

Let it Set:
Once done, remove the lasagna from the oven and let it sit for at least 15 minutes to firm up before slicing and serving.

< back to Pastas
 

Serving Size: 8

Cook Time: 45 minutes

Measurements: Imperial (US)

Yellow Split Pea Soup with Pancetta & Rosemary

This delicious and easy spring time soup would be a great starter for your Easter dinner! I use yellow split peas which you can find at any specialty food store (such as Oryana in TC). I find the yellow split peas offer a slightly milder and slightly sweeter taste than your traditional green split peas – however you could certainly use either for this recipe. The pancetta brings in a bit of smokiness to the soup while the rosemary adds a hint of freshness. Serve this with a glass of our crisp Pinot Blanc and enjoy!

Ingredients:

  • 2 cups yellow split peas
  • 6 ozs pancetta – diced
  • 8 cups chicken stock
  • 1 medium red onion – diced
  • 2 medium carrots – diced
  • 1 medium leek – sliced
  • 2 garlic cloves – minced
  • 2 bay leaves
  • 1 1/2 tsps fresh rosemary – chopped
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper

Directions:

In a medium soup pot, add in the olive oil and pancetta and saute over medium-high heat until lightly browned and crispy. Next, add in the onion, leek, carrot and garlic and saute until the vegetables have softened, about 5 minutes. Finally, add the broth, peas, bay leaves, rosemary, salt and pepper and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.

After 1 hour of cooking remove the lid, raise heat to medium-low and continue to simmer uncovered for an additional 20 minutes.

Remove bay leaves before serving. Serve garnished with a small sprig of fresh rosemary.

Leftover soup will thicken over time. To thin, add additional chicken stock to achieve your preferred consistency.

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Serving Size: 6

Cook Time: 1 hour

Measurements: Imperial (US)

Puree of Four Onion Soup with Gruyere Toast

While I love onion soup, I have never been a fan of the huge stringy cheese and bread glob which you typically find floating on top of the soup.  The bread becomes a soggy mess and the melted cheese is stringy and hard to swallow!  This top layer of cheese glob also creates an insulating effect, so as a result the soup is always molten hot and I inevitably burn my mouth!  In response to this I decided to puree my onion soup creating an almost creamy texture and also create Gruyere toasts which can be served on the side so they are nice and crispy.  This deliciously rich fall flavored soup also uses 4 different onions (Red, White, Sweet and Garlic) as well as a generous splash of our Cab/Merlot to create an intensely complex deep onion flavor.  Grab a glass of our Cab/Merlot and try this new take on an old classic!

Ingredients:

  • 5 cups chopped yellow (sweet) onion – 1/2 inch dice
  • 2 1/2 cups chopped red onion – 1/2 inch dice
  • 2 1/2 cups chopped white onion – 1/2 inch dice
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 sprigs of thyme
  • 6 tbsps unsalted butter
  • 2 tbsps olive oil
  • 1 cup Cab/Merlot (or other rich red wine)
  • 1/4 cup flour
  • 8 cups beef broth
  • 1 French baguette
  • Gruyere cheese
  • kosher salt
  • fresh ground black pepper
  • parsley for garnish

Directions:

In a large soup pot over medium low heat add the butter and olive oil.  Once the butter has melted, add the onions, garlic, bay leaves and thyme.  Saute uncovered stirring every few minutes until the onions have softened and browned – about 25 minutes.

Raise heat to medium and add wine.  Continue to simmer until the wine has almost evaporated, about 5 minutes.  Add the flour and continue to cook for a couple minutes to cook out the raw flour taste.

Add the beef broth and stir.  Bring to a simmer, then reduce heat to low.  Allow the soup to cook uncovered for an additional 20-30 minutes to allow the flavors to combine.

Puree the soup using an immersion blender (one of my favorite kitchen gadgets) or transfer  to a blender and puree until smooth.  Add 3-4 tsp salt (this amount can vary depending on the beef broth you purchase – start with 2 tsp, taste then add more to taste) and 1/2 tsp fresh ground black pepper.  Stir to combine.

Set your oven to broil.  Cut the baguette on a diagonal in 1/4 inch thick slices.  Place the baguette slices on a sheet tray, brush with olive oil on one side and sprinkle with salt.  Place in the oven and broil for a couple minutes until the top of the toasts turns light brown.  Remove from the oven and flip the toasts over.  Sprinkle the toasts generously with grated Gruyere cheese.  Put the toasts back in the oven and broil for a couple minutes until the toast’s cheese is melted and starting to turn golden brown.

Serve soup in bowls with the toasts on the side.  Garnish with fresh parsley.

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Serving Size: 8

Cook Time: 1 hour, 15 minutes

Measurements: Imperial (US)