My Favorite International Recipes

I was an incredibly picky eater as a child; it was a rare meal that didn't end with a piled of rejected items on the side of my plate (mushrooms, onions, broccoli, beans, etc.), or at least the larger part of a serving of something I was expected to sample but couldn't bring myself to finish. Fortunately, in my adulthood I have become something of an adventurous eater, enjoying unusual dishes from escargot to rabbit to calamari to Brussels sprouts to frogs' legs to chicken feet (well, that last one was admittedly more "tolerating" than "enjoying"). Add in watching a lot of cooking and baking shows from all over the world, featuring chefs trained in the culinary arts all over the world, plus living in a community with a rich variety of cultures, and I have amassed a collection of recipes, both traditional and adapted, from a variety of culinary heritages. Here are some of my favorites!

Chicken Pad Thai (Thailand/China)

Fun fact: Pad Thai was created by Chinese immigrants to Thailand in the early 20th century. It was popularized in the early years of World War II by Thai Prime Minister Plaek Pibulsonggram, who encouraged it as an inexpensive, nutritious, and filling meal. 

5 ounces rice noodles
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 cup red bell peppers, sliced into thin strips
2 cups carrots, peeled and sliced into matchsticks
1/2 cup chopped onion
1 tablespoon minced garlic

1 cup bean sprouts
2 eggs

For the sauce:

1 tablespoon peanut butter (creamy or crunchy)

2 tablespoons honey
2 tablespoons lime juice
1-1/2 tablespoons rice vinegar
2 tablespoons fish sauce
1/4 cup soy sauce (regular or low sodium)

For garnish:

1/4 cup green onions, sliced thinly
1/3 cup peanuts, chopped
red pepper flakes (optional)

lime wedges (optional)

cilantro (optional)

In a large saute pan, heat the oil over medium-high heat. Add cubed chicken and cook for 12-15 minutes, until browned and completely cooked through. While chicken is cooking, whisk together all the ingredients for the sauce in a small bowl and set aside. When chicken is done, remove from pan and place in a large bowl, covering to keep warm. In the same pan, with any remaining oil (adding a little more if needed), add in peppers, carrots, garlic, and onion and saute uncovered for 10 minutes. While vegetables are cooking, cook noodles according to package directions. Drain and set aside when done. After vegetables have cooked for 10 minutes, stir in bean sprouts and cook for 2 more minutes.  Push vegetables to the side of the pan and crack the eggs into the center of the pan, scrambling with a spoon until cooked, about 2 minutes. Stir the vegetables and eggs together then add to bowl with chicken and toss together. Add the sauce to the (unwashed) saute pan and bring to a boil, then boil for 1 minute, stirring constantly, until thickened. Add chicken/vegetable mixture and noodles to pan and toss until evenly coated, then return to bowl to serve. Garnish serving dish or individual servings with peanuts and other desired garnishes. 

Notes:

• You can substitute cooked shrimp for the chicken.
• Although the bean sprouts add a nice fresh juiciness and crisp texture, they may be omitted if you prefer. 
• You can substitute cider vinegar or white vinegar for the rice vinegar.
• The fish sauce adds a nice flavor, but if you don't want to buy a whole bottle for one recipe, you can substitute additional soy sauce, or even Worcestershire sauce. 
• The eggs can also be omitted (or increased). 

Shepherd's Pie (England)

Fun fact: Shepherd's Pie is made with lamb; if it's made with beef, it's called Cottage Pie. 

2 tablespoons olive oil
1 pound ground lamb
2 teaspoons salt, divided
2 teaspoons pepper, divided
1 large white onion, grated or finely chopped
1 large carrot, finely grated
1 to 1-/2 cups frozen peas and/or corn, optional
2 cloves (2 teaspoons) garlic, minced
2 tablespoons Worcestershire sauce
1-1/2 tablespoons tomato paste
1 cup dry red wine
2 sprigs fresh thyme, chopped
1 sprig fresh rosemary, chopped
1 cup chicken stock
2 pounds Russet potatoes, peeled and chopped into 1-inch cubes
2 tablespoons butter
2 egg yolks
1 cup grated parmesan, plus additional for topping

 Heat the olive oil in a heavy skillet over high heat. Place the ground lamb in the pan and press it into a single layer (i.e., do not crumble it yet). Allow to crisp, then use a spatula to flip it over and crisp the other side. Once the meat is thoroughly browned, break it up with a spoon or the spatula. Season with ` teaspoon each of salt and pepper. Add in onion, garlic, carrot, and frozen vegetables (if using) and cook for 2-4 minutes, until vegetables are soft. Add Worcestershire sauce and tomato paste and stir until combined. Add red wine, thyme, and rosemary, and cook until most of the wine has cooked off. Add the chicken stock and cook for 3-4 more minutes. Remove from heat and set aside. 

Place the cubed potatoes in a stockpot of water. Bring to a boil, then reduce heat and cook for about 20 minutes, until soft. While the potatoes are cooking, preheat the oven to 350 degrees. Mash potatoes and season with the remaining salt and pepper. Stir in butter, egg yolks, and stir very quickly, then add the parmesan and stir until well mixed. 

Spoon the lamb into a casserole dish and spread the potatoes evenly over the top, smoothing with a rubber spatula or the back of a spoon. Sprinkle with additional parmesan, if desired, and then roughen the top of the potatoes with the tines of a fork, so the potatoes will crisp nicely. Bake for 18-20 minutes, uncovered, then remove from oven and allow to cool for 5-10 minutes before serving. 

Croque Monsieur (France)

Fun fact: Adding a fried or poached egg to the top of a Croque Monsieur turns it into a Croque Madame.

For the bechamel sauce:
1 cup milk
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 to 1/4 teaspoon white pepper, to taste
1/8 to 1/4 teaspoon nutmeg (optional), to taste

For the sandwich:
2 slices hearty white bread
1 tablespoon butter, softened or clarified
2 teaspoons Dijon mustard, or more to taste
1/2 cup grated Gruyere cheese
1/2 cup bechamel sauce
2-3 slices ham

Make the bechamel: Heat the milk in the microwave (or in a saucepan on the stove) until hot but not boiling and set aside. In a saucepan over medium heat, melt the butter. Whisk in the flour under well-blended and allow to cook for 2 minutes, whisking constantly, until golden. Gradually whisk in hot milk and cook over medium heat, whisking constantly, until sauce begins to boil and thicken, about 1 minute. Reduce heat to low and simmer, whisking frequently until sauce is smooth and thickened, about 5 minutes.  Season with salt, pepper, and nutmeg and set aside.

Make the sandwich: Position an over rack 6-8" below the broiler and turn on the broiler. Trim the crusts off the bread, making the slices as squared off as possible. Spread both slices with butter. Turn over and lightly spread the other side with Dijon. In a small bowl, combine the cheese and and half the bechamel sauce and stir until the cheese is fully coated. Spread the cheese evenly on the mustard side of one slice of bread and lay the ham on the mustard side of the other slice, then press both sides together, butter side out. Spray a non-stick pan or griddle with cooking spray and heat over medium-high heat. When hot, cook the sandwich for about 2 minutes, until the bottom side is golden brown. Flip sandwich, reduce heat to low, and cover the pan. Cook for a minute or two, until the other side is golden brown and the cheese is melted. Transfer to a baking sheet and top with the remaining cheese mixture, then spoon the remaining bechamel over the top. Place the tray under the broiler and broil for 1 to 3 minutes, until nicely browned. Serve immediately. 

Spicy Beef and Cheese Empanadas (Spain/Mexico)

Fun fact: Empanadas began in Persia, as far back as 100BC, then made their way to Spain and Portugal, then to Mexico. The Spanish recipe used bread dough, the Mexican recipe used corn masa dough. Today, different regions of Mexico have different recipes, featuring either wheat or corn flour, and being either baked or deep fried. But they are always crescent-shaped and can have either sweet or savory fillings. 

For the dough:
3-1/4 cups flour
6 ounces (1-1/2 sticks) cold butter, sliced
1-1/2 teaspoons salt
2 eggs, plus an additional one for egg wash
1/2 cup ice-cold water
1-1/2 tablespoons cider vinegar

For the filling:
1 pound ground beef
1/2 onion, chopped
2 cloves garlic, minced
2-3 chipotles in adobo
1 tablespoon adobo sauce
1-2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
black pepper, to taste
1 cup shredded Monterey Jack or mozzarella cheese

For the dough, whisk salt into flour, then pour into a large mixing bowl. Add the sliced butter and use a pastry blender or two butter knives to break up the butter into small chunks. Consistency should be crumbly with a few visible chunks of butter. In a small bowl, combine 2 eggs, vinegar, and ice water. Pour into flour and use a fork or rubber spatula to combine. If mixture is overly sticky, add a little more flour. Work into a ball, cover with plastic wrap, and chill for at least 2 hours. 

For the filling, heat a little oil in a saucepan over medium-high heat and saute the onion for a few minutes, then add ground beef and cook, stirring frequently, until thoroughly browned. Drain fat. Add minced garlic and cook for one minute, then add remaining ingredients except cheese. Add a splash of water and allow to simmer over medium heat, stirring frequently.

Preheat oven to 400 degrees. Divide the chilled dough in half and turn one half out onto a lightly floured board (return the other half to the refrigerator) and roll out with a floured rolling pin to a thickness of no more than 1/4-inch. Cut circles of dough using a large biscuit cutter or a small, narrow-edged bowl. Arrange circles on baking sheets lined with non-stick foil. Place a handful of shredded cheese and a spoonful of meat in the center of each circle, then fold the dough in half and gently pinch together the edges to seal tightly. If desired, use the tines of a fork to score the edges of each empanada. Break the remaining egg into a small bowl, add a teaspoon or two of water, and whisk with a fork. Use a pastry brush to coat each empanada. Repeat with second half of dough. Bake for 20-25 minutes, until golden brown. Allow to cool for several minutes before serving. 

Note: You can use any kind of seasoning for the beef; if you don't like spicy foods, try using mild taco seasoning and add a tablespoon or two of tomato paste or sauce. You can also use ground turkey, chicken, or lamb. 

Kartoffelpuffer (Germany)

Fun fact: These German potato pancakes are a simpler version of traditional Jewish latkes, and likely share a common root. Latkes often include matzo meal, baking soda, and milk, whereas Kartoffelpuffer contain only potatoes, egg, flour, and sometimes onion. 

2-1/2 pounds starchy potatoes (raw), peeled and very finely grated
1 small yellow onion, finely grated
2 eggs
1/4 cup flour
1 teaspoon salt
oil for frying

Thoroughly wring out the liquid in the grated potatoes by pressing them in a sieve or colander or by squeezing them through cheesecloth. Place in a large mixing bowl and add remaining ingredients (except oil), working with your hands to form a tacky mixture. Add a little more flour if needed. Do not allow to sit for long before frying. Heat a few tablespoons of oil in a non-stick pan or griddle over medium-high heat. When hot, spoon in 1/3 to 1/2 cup of potato mixture and flatten with the back of the spoon. Fry for 3-5 minutes on each side, until golden. Drain on paper towels. Serve immediately with applesauce, herbed yogurt, or creme fraiche, or as a side dish with a meal. 

Pescado Pinto (Costa Rica)

Fun fact: This is a dish of my own creation that combines a recipe for a Costa Rican dish of black beans, rice, and peppers called "gallo pinto," which means "spotted rooster," with a Costa Rican tilapia recipe usually served over rice with beans and tomatoes. I have dubbed it "Pescado Pinto," or "spotted fish," and it's a big hit with my picky family. 

1-1/2 cups water
1 tablespoon butter 
¾ cup long grain rice (uncooked)
Juice of 2 fresh limes (~3 tablespoons)
3 tablespoons olive oil, divided
4 tablespoons chopped fresh cilantro or parsley
4 teaspoons minced garlic, divided
kosher salt
¼ teaspoon sugar
1 to 1-1/2 pounds haddock (or cod or tilapia) fillets
1 medium onion, chopped
1 red bell pepper, chopped
1 (15 oz.) can black beans, rinsed and drained
1 teaspoon dried oregano
½ teaspoon fresh ground black pepper
¼ tsp cayenne pepper (optional)

Add ½ teaspoon salt and the butter to the water and bring to a boil. Add rice; reduce heat to low and simmer for 20 minutes, until water is fully absorbed. Keep warm until ready to use. In a shallow dish large enough for all the fillets, combine lime juice, 1 tablespoon olive oil, 2 tablespoons parsley or cilantro, and 1 teaspoon minced garlic. Marinade fillets for 15-30 minutes, flipping over halfway through. Heat the remaining olive oil in a large skillet. Saute onion, pepper, and remaining garlic for 5 minutes, until tender. Add black beans, oregano, cayenne, and salt and pepper to taste. Cook for an additional 5 minutes until heated through, stirring occasionally. Place rice in baking dish large enough for fillets. Add bean mixture and blend together. Lay fillets on top and pour over excess marinade. Bake uncovered at 400 degrees for 16-20 minutes, until fish is fully cooked (thicker fillets may take a few extra minutes). 

Chicken Satay (Indonesia)

Fun fact: Although satay, or marinated meat strips that are skewered and grilled, originated in Indonesia, it is popular throughout southeast Asia, including in Thailand, Malaysia, Philippines, Brunei, and Singapore. It is traditionally served with a peanut-soy sauce. The English term "satay" derives from the Malay "satai" and the Indonesian "sate," both of which are believed to originate from a Tamil word meaning simply "flesh" or "meat." 

For the chicken:
1/2 cup soy sauce
1/4 cup coconut milk
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon lime zest
4 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 teaspoons curry powder
1-1/2 pounds boneless, skinless chicken thighs or breasts, sliced into 1-inch wide strips
2 tablespoons olive oil

For the peanut sauce:
1/2 cup creamy peanut butter
6 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1/4 cup hot water
salt, to taste

Optional garnishes:
chopped peanuts
cilantro
lime wedges

In a large ziplok bag, combine all chicken ingredients except chicken and oil.  Add chicken, seal bag, shake to cover well, and refrigerate for at least one hour, up to overnight. While chicken is marinating, soak wooden skewers in water and prepare peanut sauce: Whisk together all ingredients except water. Slowly drizzle in water, whisking constantly, until desired consistency is reached. 

When ready to cook, preheat grill to medium-high heat for 10-15 minutes, or heat some oil in a large frying pan on the stovetop over medium-high heat. Thread the chicken onto skewers and brush with oil. Grill or fry for 3-5 minutes on each side, until crispy and cooked through. Serve with peanut sauce and desired garnishes. 

Aloo Chole (India)

Fun fact: "Aloo Chole" is a Punjabi dish whose name means simply potatoes (aloo) and chickpeas (chole). In other regions, it is called "Chana Aloo," using the Hindi word for chickpeas (chana).  

1 (15-oz) can chickpeas, drained and rinsed
1 tablespoon olive oil
1 bay leaf
2 onions, roughly chopped then pureed with an immersion blender
2 teaspoons ginger-garlic paste (I used a teaspoon of ginger paste and a teaspoon of minced garlic)
2 tomatoes, roughly chopped then pureed with an immersion blender
1 large or 2 small potatoes, peeled and diced into 1-inch cubes
1 teaspoon chili powder
1 teaspoon Kashmiri chili powder (or 1/2 teaspoon additional regular chili powder and 1/2 teaspoon smoked paprika)
1 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon garam masala
1 teaspoon salt
1 cup water, divided
2 tablespoons chopped coriander leaves (I substituted spinach)
1 tablespoon lemon juice

In a deep frypan, heat the oil over medium-high heat, then add the bay leaf and pureed onions. Saute for several minutes, the ginger-garlic paste and reduce heat to medium-low. Cook for 5-10 minutes, stirring frequently, until fragrant. Add tomatoes and cook and stir 5-10 additional minutes, until thickened. While the tomato mixture is cooking. parboil the potatoes in salted water for about 5 minutes. Drain and add to pan, then stir in spices and salt. Add 1/2 cup water, mix well, and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 10 minutes, or until potatoes are tender. In a small, deep bowl, combine 1/4 cup chickpeas with remaining 1/2 cup water and blend with an immersion blender until smooth. Add puree and remaining whole chickpeas to pan, stirring until smooth. Simmer until desired consistency is reached. Remove from heat and garnish with coriander leaves and drizzle with lemon juice. Serve with naan (recipe below) or jasmine rice.

Naan (India)

Fun fact: Countries throughout the world have traditional variations of flatbread. Mediterranean countries have pita bread; Middle Eastern countries have lavash and matza; Italy has focaccia; India has naan, roti, dosa, and chapati (a term which is also used in East Africa); Latin America has tortillas and arepas; Scotland has bannock; and the list goes on and on. 

1 package active dry yeast (2 rounded teaspoons)

1 cup warm water

1/4 cup white sugar

2 tsp salt

1 egg, beaten

3 tbsp milk

4+ cups flour

1/4 cup butter, melted

In a large bowl, dissolve the yeast in the warm water and allow to sit for 10 minutes. Add sugar, salt, egg, and milk and blend well. Gradually add enough flour to make a soft dough. Knead for 6-8 minutes on a lightly floured board (or in the mixing bowl) until smooth and elastic, adding flour if needed. Turn dough out into an oiled bowl, cover with a towel, and allow to rise in a warm place until doubled, about 1 hour. Punch down dough, then pinch off golfball-sized handfuls of dough and form into smooth balls. Place balls on a cookie sheet lined with non-stick foil. Cover with a towel and allow to rise an additional 30 minutes.

Spray a griddle or frypan with oil and preheat to high heat. Flatten each dough ball into a thin circle with rolling pin or hands. Cook for 2-3 minutes, until lightly browned and puffy. Brush the uncooked side with butter and flip with tongs. Cook the second side for an additional 2-3 minutes, until browned.

Borshcht (Russia)

Fun fact: Ukrainian borshcht often includes pork or sausage, a splash of vinegar for a more sour flavor profile, and a garnish of fresh dill, whereas Russian borshcht contains more cabbage and is generally sweeter. Russian borshcht is also is usually vegetarian, but if it does contain meat it is most likely beef.

3 fresh beets, peeled and grated 

3 or 4 medium carrots, peeled and grated

1 cup medium onion, chopped

2 cups water

1/2 teaspoon salt

3-1/2 cups beef broth

1 cup shredded cabbage

1 tablespoon butter

Sour cream, optional

In a saucepan, bring the beets, carrots, onion, water, and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Top each serving with a dollop of sour cream if desired. Serve with rye bread, if desired. 

Ukha (Russia)

Fun fact: "Ukha" is the Russian word for "ear," but it is also used as a slang term for a fortified broth (although no one seems to know why). In Belarus, it began as a rich fish broth served with heartier dishes like fish pie or pirogi, but over time potatoes and other vegetables were added, creating a dish that can stand on its own. 

2 medium potatoes, peeled and cubed

1 onion, chopped
small bunch fresh parsley, chopped (set aside a few sprigs for garnish, if desired)

1/2 to 1 pound white fish and/or salmon (I used a mix of cod and salmon), cut into bite-sized cubes (if using salmon, remove skin)

1 tablespoon lemon juice

salt and pepper to taste

In a stockpot, bring 4 cups of water to a boil, then add potatoes, onion, and parsley. Reduce heat to low and simmer for 15 minutes. Add cubed fish and simmer for an additional 10 minutes, until fish is fully cooked. Add lemon juice and salt and pepper. Garnish individual servings with parsley sprigs, if desired. Serve with hearty bread. 

Gazpacho (Spain)

Fun fact: Gazpacho is from the Andalusian region of Spain, thought to have been brought there by the Romans, and its name is derived from the Latin word "caccabus," which means "cauldron." 

1 cucumber, halved and seeded (not peeled)

2 red bell peppers, cored and seeded

4 plum tomatoes

1 red onion

3 cloves garlic, minced

3 cups tomato juice

1/4 cup white wine vinegar

1/4 cup olive oil

1/2 tablespoon kosher salt

1 teaspoon freshly ground black pepper

Chop the cucumbers, red bell peppers, tomatoes, and onion into 1-inch cubes. Place the sliced vegetables separately into a food processor with a steel blade. Pulse the processor until the veggies are coarsely chopped. Do not overprocess. (Can also chop by hand.) Combine in a large bowl. Add remaining ingredients. Stir everything together until well combined. Chill before serving to allow the flavors to develop and meld together.

Serve with a slice of warm, crusty bread as a main dish, or serve in shot glasses as an appetizer. 

African Chicken Peanut Stew (Nigeria)

Fun fact: This recipe is inspired by the types of chicken and peanut stews that are common throughout western (and some parts of southeastern) Africa. The western versions tend to be spicier, but it is easy to adjust the level of heat by adding more or less spice, either to the entire pot or to individual servings. 

2-3 pounds chicken legs, thighs and/or wings

3 tablespoons vegetable oil

1 large yellow or white onion, sliced

3-inch piece of ginger, peeled and minced

6-8 garlic cloves, chopped roughly

2-3 pounds sweet potatoes, peeled and cut into chunks

1 15-ounce can of crushed tomatoes

1 quart chicken stock

1 cup peanut butter

1 cup roasted peanuts

1 tablespoon ground coriander

1 teaspoon cayenne, or to taste

Salt and black pepper

1/4 to 1/2 cup of chopped cilantro

Heat the vegetable oil in a large soup pot over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Cook in batches, if needed, to avoid overcrowding the pot. Set the pieces aside as they brown. In the same pot, add the onions and saute for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine. Add the chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Add the chicken. Bring to a simmer and adjust salt to taste.

Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender. Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if desired, or chop and return to pot. 

Shred the meat off the bones and put the meat back in the pot.

Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. For a spicier stew, feel free to add hot sauce such as tabasco or sriracha. Stir in the cilantro and serve by itself, with simple steamed rice, or with any type of flatbread (African flatbread is often called "chapati" and is similar to naan).

French Onion Soup (France)

Fun fact: According to legend, King Louis XV's father-in-law, Stanislas Leszczynski (the exiled King of Poland), brought the recipe to Versailles after enjoying it at a roadside inn. The version we know today dates from the mid-19th century. The longer the soup simmers, the more rich the flavors become. 

2-3 large yellow or red onions, sliced thinly (about 2 pounds, or 5 cups)

2 tablespoons olive oil

1 tablespoon butter

1/2 teaspoon sugar

salt

1 clove garlic, minced
1/4 cup dry vermouth or dry white wine

4 cups beef stock (or beef bouillon; you can also replace 1/2 to 1 cup with red wine)

1 bay leaf

2 teaspoons dried thyme (or a few springs of fresh thyme)

1/4 teaspoon freshly ground black pepper

1 tablespoon brandy (optional)

4 (or more) 1-inch thick slices of French bread or baguette (if using a small baguette, you may want to use several slices to cover each serving)

3/4 cup shredded Gruyere

grated (or shredded) Parmesan

In a large stockpot, heat about 1-1/2 tablespoons of olive oil over medium, then add the sliced onions and stir to break apart and coat. Cook for 15-20 minutes, stirring often. Increase heat to medium-high and add an additional 1/2 tablespoon of olive oil and a tablespoon of butter. Cook for an additional 15 minutes, stirring often, until onions start to brown. Sprinkle with the sugar and 1 teaspoon salt and continue to cook until uniformly well-browned, about 10-15 minutes. Add the garlic and cook for one more minute. Add the vermouth and deglaze the pan, scraping up and browned bits. Add the beef stock (and red wine, if using), bay leaf, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.

While the soup is simmering, preheat oven to 450 degrees with an oven rack in the top third of the oven. Line a cookie sheet with parchment paper or foil and lay the bread slices in a single layer. Brush with olive oil on both sides. Bake for 5-7 minutes, until golden brown. Remove from oven and top with shredded Gruyere, pressing down slightly to keep the cheese in place. Sprinkle with Parmesan. Leave oven on.

When the soup is finished simmering, remove the bay leaf and add salt and pepper to taste, and brandy, if desired. Ladle into individual serving bowls. Return the cheesy bread to the oven for 3-4 minutes, until cheese is bubbly and golden. Float slices on bowls and serve.