Thursday, May 14, 2015
Tuesday, March 10, 2015
French Onion Soup
0
Ingredients:
3-4 yellow onions
1 Tablespoon of flour
6 cups of beef broth
1 1/2 Tablespoons worcestershire sauce
1 bay leaf
3/4 cup red wine
slices of gruyere cheese
Steps:
1. In a dutch oven, saute onions in butter or oil for 30-45 minutes or until almost caramelized.
2. Sprinkle flour over the onions, stir, and then cook for 1 minute.
3. Deglaze with red wine. Pour the wine into the pan and, using a wooden spoon, start scraping up the browned bits and caramelized stuff from the bottom. Keep deglazing in this way, scraping and reducing, adding more wine if necessary, over high heat until the bottom of the pan is completely smooth.
4. Add the Worcestershire, bay leaf, broth, and water. Gently simmer for 45 minutes or so.
5. Turn broiler on to high.
6. Lightly toast baguette slices under broiler.
7. Place bowl(s) on cookie sheet. Ladle soup and add a baguette to each bowl.
8. Top the baguette with 2-3 slices of cheese. Broil for 3-5 minutes, until nicely browned and bubbly.
Recipe adapted from Diary of a Humble Chef
Worcestershire
Ingredients:
3-4 yellow onions
1 Tablespoon of flour
6 cups of beef broth
1 1/2 Tablespoons worcestershire sauce
1 bay leaf
3/4 cup red wine
slices of gruyere cheese
Steps:
1. In a dutch oven, saute onions in butter or oil for 30-45 minutes or until almost caramelized.
2. Sprinkle flour over the onions, stir, and then cook for 1 minute.
3. Deglaze with red wine. Pour the wine into the pan and, using a wooden spoon, start scraping up the browned bits and caramelized stuff from the bottom. Keep deglazing in this way, scraping and reducing, adding more wine if necessary, over high heat until the bottom of the pan is completely smooth.
4. Add the Worcestershire, bay leaf, broth, and water. Gently simmer for 45 minutes or so.
5. Turn broiler on to high.
6. Lightly toast baguette slices under broiler.
7. Place bowl(s) on cookie sheet. Ladle soup and add a baguette to each bowl.
8. Top the baguette with 2-3 slices of cheese. Broil for 3-5 minutes, until nicely browned and bubbly.
Recipe adapted from Diary of a Humble Chef
Worcestershire
Tuesday, March 3, 2015
Salad with Herbs, Soft Boiled Eggs, Croutons and Balsamic Dressing
0
This is my favorite salad on earth. My parents have been making it for me since I can remember. Add quinoa, fish, or chicken to make it a little heartier. The last time I made it I added crab cakes which I definitely recommend.
Salad Ingredients (serves 4):
4 slices of bread (I use Quinoa Bread from Trader Joe's)
Herb Blend Lettuce Mix
Asiago cheese (shaved or grated)
4 soft boiled eggs
Dressing Ingredients:
Olive Oil
Balsamic Vinegar
Garlic
Salt
Pepper
Instructions:
1. Begin soft boiling the eggs. I use instructions from The Kitchn.
2. Toast the slices of bread.
3. Add Herb Blend Lettuce Mix and Asiago cheese to a large bowl.
4. Make the dressing. Add Olive Oil, Balsamic Vinegar, Garlic, Salt, and Pepper to taste. Whisk to combine.
5. When bread is finished toasting, cut into small squares and add to bowl.
6. When eggs are finished, cut them in half (over the bowl) using a knife.Then use a spoon to scoop out small pieces of the egg at a time. The yolk should be soft but the egg white should be fully cooked.
7. Pour dressing over the salad and enjoy.
This is my favorite salad on earth. My parents have been making it for me since I can remember. Add quinoa, fish, or chicken to make it a little heartier. The last time I made it I added crab cakes which I definitely recommend.
Salad Ingredients (serves 4):
4 slices of bread (I use Quinoa Bread from Trader Joe's)
Herb Blend Lettuce Mix
Asiago cheese (shaved or grated)
4 soft boiled eggs
Dressing Ingredients:
Olive Oil
Balsamic Vinegar
Garlic
Salt
Pepper
1. Begin soft boiling the eggs. I use instructions from The Kitchn.
2. Toast the slices of bread.
3. Add Herb Blend Lettuce Mix and Asiago cheese to a large bowl.
4. Make the dressing. Add Olive Oil, Balsamic Vinegar, Garlic, Salt, and Pepper to taste. Whisk to combine.
5. When bread is finished toasting, cut into small squares and add to bowl.
6. When eggs are finished, cut them in half (over the bowl) using a knife.Then use a spoon to scoop out small pieces of the egg at a time. The yolk should be soft but the egg white should be fully cooked.
7. Pour dressing over the salad and enjoy.
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