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Five Onion French Onion Soup ~ Best Recipe February 11, 2014

Five Onion “French Onion Soup” ~ Best Recipe!

Posted on February 11, 2014 by 

French Onion Soup

This really is easy to do, it just takes about 40 minutes prep time and a couple of hours of cooking time. I always make a large pot of it. It freezes well and keeps in the refrigerator for at least a week.

Ingredients:

  • 8# of assorted onions: Red, Sweet & White, cut in half and sliced in 1/4 inch slices
  • I cup of TSTE dried Shallots (or 2# of fresh shallots coarsely chopped)
  • 4 leeks greens cut off, cut in half then sliced thinly
  • 2 tablespoons of TSTE Vik’s Garlic Fix
  • several grinds of TSTE Four Peppercorn Blend
  • 6 stems of fresh thyme or 1 teaspoon TSTE dried thyme
  • 1/4 cup of olive oil 
  • 1 bottle dry vermouth
  • 6 quarts of stock. I used duck, but chicken, beef or even vegetable stock is fine. DO get low sodium though if you buy it.
  • Splash of cognac
  • For each serving: 1/2 cup of Gruyère cheese, shredded and 1 slice of toasted baguette

Duck Stock

Method:

  • In a very large stock pot pour in the olive oil and add the onions and leeks in stages allowing the onions to caramelize a little before adding more.

Onion Soup 011

  • After all the onions are cooked deglaze pot with a bottle of vermouth. This adds immense flavor to the soup, so don’t skip this step.
  • Add seasonings, stock and the dried shallots (if you use fresh, add them with the onions).
  • Bring to a boil then allow to simmer with the lid off for about 2 hours, stirring once every 15 minutes. Liquid should reduce by about half.
  • Add the cognac to taste
  • Turn on broiler
  • Toast the baguette slices.

cheese

  • Fill oven proof crocks with soup. Place on a cookie sheet for transferring to the oven. put a baguette slice in each of the crocks. Add a tiny bit more soup on top to soften. Pile with cheese and put under the broiler till the cheese starts to brown and bubble. Remove and serve.

SO easy and so delicious!!!

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Perfect Prime Rib and Yorkshire Pudding December 26, 2013

DEC26

Perfect Prime Rib and Yorkshire Pudding

Slice of prime rib

This was our Christmas Eve dinner, but it would also make a lovely Sunday dinner or a great New Years Eve dinner. It is so much easier than many people think.

When buying your rib roast, look for choice or prime meat. You really need good quality meat for this. Buy one rib bone per person, or if you want leftover for prime rib sandwiches, then buy a little extra. I was only serving 2, so I got a three rib roast. Adjust your seasonings for a larger roast.

Standing Rib Roast

Ingredients:

Roast 1

Method:

  • Blend all together in a mortar and pestle or food processor to form a thick paste. Cover the entire roast with it and allow it to sit for one hour, placing the onions on the bottom of the roast in the roasting pan. Preheat oven to 500 degrees
  • Pour the wine and stock in the bottom of the roasting pan
  • Once the oven has reached 500 and the roast is at room temperature put the roast in the oven.
  • Bake for 30 minutes, then lower the temperature to 325. Check the temperature of the the roast every 20 minutes. Remove from the oven when it reaches and interior temperature of 110-120, higher if you do not like rare roast, but not too high, never more than 130.
  • Put foil over the roast and let it rest.
  • Strain off the fat and juices.

*Note: You can make a lovely sauce with fresh horseradish and cream or sour cream… easy peasy.

Meanwhile. make the Yorkshire pudding. This part must be served straight out of the oven, so have everything else ready.

Yorkshire Pudding

Yorkshire pudding

Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup milk
  • 1/2 cup pan drippings from roast prime rib of beef

Directions

  • Preheat the oven to 450 degrees F. (it should only take a few minutes since you just took the roast out)
  • Sift together the flour and salt in a bowl.
  • In another bowl, beat together the eggs and milk until light and foamy.
  • Stir in the dry ingredients just until incorporated.
  • Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot.
  • Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes. Serve immediately, it will deflate slightly like a souffle.
 

Perfect Vegan Side Dish ~ Celery Salad November 27, 2013

Celery Salad: easy, healthy & vegan

This fresh clean salad is vegan and gluten free. It is easy to make and has some really interesting flavors. I sometimes add pomegranate during the holidays. I love the light crispy fresh salad so much that I make it often. It is best eaten immediately after making.

Here is the very easy recipe:

Celery Salad

1/2 cup fresh lemon juice (I use Meyer because we can get them all year here)

1/3 cup Dijon mustard

5 teaspoons local honey (I use macadamia honey)

2/3 cup extra-virgin olive oil

lots of freshly ground smoked black pepper

a generous pinch of sea salt ( I use applewood smoked salt here)

1 large bunch celery with leaves

2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes

3/4 cup walnuts, toasted, chopped

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.

Trim celery leaves and chop. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)

Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Taste and season salad to taste with salt and pepper if needed.

 

Sourdough-Sage Dressing

Filed under: Uncategorized — Devany @ 11:45 am

Check out Nancy’s great dressing idea!

ncSrdoughSgdress2nm

I’ve just recently discovered how much I like making recipes with fresh sage! After making some White Cheddar and Sage Biscuits, I was wanting to try something else with fresh sage. While I was looking through recipes, I also found out, conveniently, that my friend Denise had a big patch of sage growing in her garden and she was willing to share it! She said her plant is very hearty and stays alive through the winter. So, here’s what I came up with…Sourdough-Sage Dressing…because I thought sourdough bread would be a great combination with  sage, onion, and celery.  There’s also fresh parsley in this–I have parsley growing in a pot and it’s great to always have it on hand! This dressing is very buttery and savory…so if you like that type of thing, you really must try this!

I also learned something new when I was deciding…

View original post 486 more words

 

Best Lobster Bisque Ever! November 23, 2013

NOV23

The Best Lobster Bisque

Posted on November 23, 2013 by 

Bisque 2

I make this every time we get live lobsters, which is only a few times a year. Over the years I have tweaked this. I always have to buy an extra lobster or two tails to add some meat to the soup. It is the best soup I have ever tasted. While it is rich, a single bowl and some bread make a fine supper with champagne.

Lobster

Lobster Bisque 
Serves 4

Ingredients:

  • 3 1- 2 pound live lobsters

For the stock:

  • Lobster shells
  • 1 onion quartered
  • 2 carrots
  • 2 cups of lobster cooking water
  • Water to cover shells

For the Bisque

  • 3 tablespoons olive oil
  • 1 onion, large dice (I use a sweet onion like Vidalia)
  • 1 large celery stalk, rough chopped
  • 1 large carrot, sliced
  • 12 garlic cloves, peeled
  • 20 grape tomatoes (or one large tomato rough chopped)
  • 2 tablespoons dried tarragon
  • 2 tablespoons dried thyme
  • bay leaves
  • 8-10 whole peppercorns
  • 1/2 cup brandy
  • 1/2 cup dry Sherry (plus more for serving)
  • 4 cups lobster stock
  • 1 small can tomato paste
  • 1 cup whipping cream
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • Lobster Stock (about 4 cups)
  • Chives and fresh black pepper for serving

Method:

To make stock:

  • Bring large pot of water to boil.
  • Add 1/4 sea salt.
  • Add lobsters head first and boil until cooked through, about 15 minutes. Using tongs, transfer lobsters to large bowl.
  • Reserve 2 cups cooking liquid. Cool lobsters
  • Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.Or you can serve the lobsters and save the shells, reserving extra meat for the bisque.
  • In a clean pot add shells, onion, carrot and reserved cooking liquid. Add enough water to cover the shells with an additional 2″ of water.
  • Cook low and slow for several hours (I have a simmer burner and let it simmer over night), until the stock has reduced to the level of the shells. Strain over a large pot.
  • You can cool and save this in the freezer or refrigerator or use straight away.
  • Discard solids

Bisque:

Bisque beginning

  • Heat olive oil in heavy large pot over high heat.
  • Add onion and next 8 ingredients. Boil until almost all liquid has evaporated, about 4 minutes. *Note, if you are using tails for the meat, put them in with veggies and cook till meat is white, about 4 minutes Use one tail per serving.
  • Add lobster stock
  • Simmer 1 hour.
  • Remove bay leaves
  • Use a stick blender to puree
  • Strain soup through sieve set over a pot, pressing firmly on solids. Whisk tomato paste into soup. Add sherry and cognac.
  • Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate at this point)
  • Add cream to soup and simmer 5 minutes.
  • Dissolve cornstarch in 1 tablespoon water.
  • Add to soup and boil until slightly thickened, about 2 minutes.
  • Ladle soup into bowls and top with a pile of lobster meat, some fresh chives, freshly cracked black pepper and a drizzle of sherry.
 

Pineapple Cucumber Gazpacho August 12, 2013

AUG12

Pineapple Cucumber Gazpacho

pineapple 1

This is so easy and so delicious… completely refreshing.

2 cups fresh (must be fresh) cubed pineapple

2 cups chunked peeled English cucumbers (no seeds)

1 cup pineapple juice

2 tablespoons olive oil

3 sprigs fresh mint, torn

1 finely chopped jalapeno

3 tablespoons finely chopped onions

1/4 cup chopped macadamia nuts

Place all in a blender and pulse till well blended but still a little chunky

Serve  with additional nuts on top or a sprig of mint.

This will keep up to a week in the refrigerator.

pineapple 2

 

Carolina Peach Pie July 25, 2013

Carolina Peach Pie

Posted on July 23, 2013 by 

Peach Pie

This post comes from my Carolina Kitchen in Charleston. Peach Season is here! Nothing can compare to peaches grown in South Carolina and Georgia and this is the time of year when they are at their peak. Beautiful soft orbs of sweet juicy fruit, which are naturally bright and beautiful can be utilized in many ways. I grill them, make chutney, jam them, eat in hand, freeze at least 20# to use for winter and of course make peach pies among other things. This pie is one of my favorites, the other style is a glazed peach pie, which I will be making soon. This one is so easy and delicious.

Carolina Peach Pie

1 recipe of pie dough for a double crust pie

10-12 large ripe peaches

2 tablespoons lemon juice

1 cup of sugar

5 grinds of TSTE Baker’s Secret (cocoa nibs, vanilla turbinado sugar, cinnamon, maple syrup granules, ginger, nutmeg)

1/4 cup of all purpose flour

1/4 cup (1/2 stick) of butter cut into slivers

2 tablespoons of TSTE Coconut Sugar or extra fine white sugar

1 egg beaten with a teaspoon of water

Pre-heat oven to 400 degrees

Peach Pie for the ready

Make an x in the bottom of the peaches, dunk in boiling water for 5 seconds and immediately plunge into ice water. Using a paring knife, pull off the skins. Cut the peaches into bite size pieces and layer with lemon juice sugar as you cut. When all of the peaches are sliced, stir and let sit for 10 minutes while you roll out the crust.

  • Using a spoon, pour off excess juice. Stir in the flour and Baker’s Secret.
  • Pile the peaches into the bottom crust so that the peaches are mounded high.
  • Add slivers of butter all around the peaches.
  • Put the top crust on.
  • Brush on the egg wash, covering the whole top crust
  • Sprinkle with Coconut Sugar
  • Make 3 slits in the top of the pie for steam to escape
  • Place on a foil lined cookie sheet
  • Make a cuff of foil to go around the edge of the pie (this prevents burning)and put into the oven on the center rack.

After the pie has baked for 30 minutes at 400, reduce the heat to 350 and bake another 30-40 minutes, until the crust is golden. Remove and cool. Allow the pie to rest for at least 40 minutes before slicing.

 

 

 
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