Category: Soup

Christmas Dinner... 2016

12/27/2016

This was an unusual Christmas for my husband and me. It's the first year neither one of our daughters was here to celebrate -- with one visiting in-laws in Milwaukee and the other with her boyfriend's family in Chicago. Christmas Eve for us was spent at our neighbor's; a tradition, now that we are no longer traveling over the holidays. We have amazing neighbors and I've made it clear to all of them that they can never move away from me...

When we finally gathered yesterday with family, our Christmas dinner was French Onion Soup and a Salad of Arugula, Roasted Peppers, and Steak. Dessert... a Lemon Meringue Tart.

To start off our midday meal, we drank small glasses of spiked eggnog. Fortunately, the rich aperitif didn't seem to kill anyone's appetite... I stirred a good sprinkling of Chinese 5 Spice into organic eggnog, then added golden rum... to taste. The top was covered in a thick coating of whipped, heavy cream, along with a generous grating of nutmeg.

Whitney with her Frenchie, Midge

As usual, Bisous waiting for anything edible to drop from above.

This will now be my go-to French Onion Soup. The best I've ever made. I made some slight changes to a recipe by Ina Garten.
(recipe below)

When finishing the soup, you will want to top it with the best Gruyére cheese you can fiind. It really makes a difference. I could eat this soup every day...

This is one of my favorite "hearty" salads, and I make it often during the summer for our alfresco meals.

(recipe HERE)

La Fin... Lemon Meringue Tart. Perfect any time of the year...
(recipe below)

French Onion Soup

Serves 8
• 3 3/4 pounds yellow onions, halved, and sliced 1/4-inch thick
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 bay leaves
• 3/4 cup medium-dry sherry
• 3/4 cup Cognac
• 2 1/4 cups good quality dry white wine
• 3 quarts organic beef stock
• 1 1/2 tablespoon kosher salt
• 3/4 teaspoon freshly ground white or black pepper
• 2 teaspoons concentrated beef base (such as Better Than Bouillon brand)
• 1-2 French baguettes, sliced 1/2-inch thick
• 4 tablespoons unsalted butter, melted
• 4-5 cups grated Gruyére cheese
1. In a large stockpot, over medium heat, sauté the onions with the butter and bay leaves until the onions turn a rich golden brown color. Take your time with this -- approximately 45+ minutes. You want to slowly caramelize the onions and not burn them.
2. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for an addition 15 minutes. Preheat the oven to 375˚F.
3. Add the beef stock, salt and pepper. Bring to a boil, then simmer over low heat for 45 minutes. Stir in the concentrated beef base, starting with 1 teaspoon. Taste, and add additional base if needed. Adjust salt and pepper; remove the bay leaves.
4. Brush the baguette slices with the melted butter and place on a baking sheet. Transfer to the middle rack of the preheated oven and bake until the bread slices begin to lightly toast and turn golden. Remove from oven. Ladle soup into oven-proof bowls. Place several slices of baguette onto each bowl of soup, then generously cover with grated Gruyére. Place several bowls on a baking sheet with 1-inch sides and slide onto middle rack of oven. Broil until cheese is melted and gooey. Repeat with remaining bowls. Serve.

Lemon Meringue Tart

TART PASTRY:
• 2 T. sliced almonds
• 1 cup unbleached flour
• 1/4 tsp. salt
• 5 1/3 T. very cold butter, 1/2" dice
• 3 T. ice water
FILLING:
• 3/4 cup sugar
• 1/4 tsp. salt
ˆ 1 cup water
• 3 T. cornstarch
• 2 egg yolks
• 1/4 cup lemon juice
• 2 T. butter
• 2 tsp. grated lemon rind
MERINGUE:
• 5 egg whites
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 teaspoon cream of tartar
1. Make pastry dough and chill for 2 hours. Line a 9-inch tart pan and bake blind at 400˚F until golden brown.
2. Dissolve sugar with salt in 3/4 cup of the water in a saucepan and bring to a boil. Mix the cornstarch with the remaining 1/4 cup water and stir into the sugar-water mixture. Stir constantly until thick and clear. Remove from heat. Beat egg yolks with lemon juice until slightly thickened and stir into cornstarch mixture. Return to heat and bring back just to a boil. Take from heat and stir in the butter and grated lemon rind. Cool slightly and fill the baked tart shell.
3. To make meringue: Place egg whites, at room temperature, in the bowl of an electric mixer. Add salt and start beating with a whisk attachment. Once frothiness has been achieved, slowly start adding the granulated sugar and the cream of tartar. Continue to beat at high speed until the egg whites just begin to hold stiff peaks. Do not overbeat or the whites will become dry and start to separate. Mound the billowy, cloud-like meringue onto the tart and bake in a preheated 375˚F oven until golden.

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dinner at my house... soup + bread

4/28/2016

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After a week of warmth and days spent in the garden, I welcomed the recent rain and cooler temperatures. Sweet peas, various lettuces, French Breakfast radishes, and dill + cilantro seeds have been planted. The remaining seeds will go into the ground this weekend.
When warm weather arrives and I start planting the vegetable garden, everything in the house seems to be ignored. Meals are many times an after thought, I'm sad to say. But the rain has allowed me a few days in my kitchen and I made two of my favorites that we haven't eaten in a long while... Black Bean Pumpkin Soup + Roasted Potato and Onion Focaccia.

My desire to be indoors has been short lived, however, and I'm now hoping for sustained warmth so I am able to plant the entire vegetable garden. I will also take some photos soon of the potager and its progress so far this spring. I know this for certain... my eight rhubarb plants are already ridiculously huge. It was my foolish goal last summer to keep them under control, but no matter how hard I tried or how much rhubarb syrup, tarts, pies, breads, muffins, cakes, slush or chutney I mixed up in my kitchen, it was useless. I failed miserably. I expect to see many containers of rhubarb in the freezer this coming winter. In addition, I may be forced to set up a rhubarb stand on the corner of Pinehurst and Davern, like I threaten every year.

The Black Bean Pumpkin Soup includes dry sherry and ham in its ingredients.

+ Black Bean Pumpkin Soup

• from Larry's Markets, Seattle, WA.

• three 15 1/2-ounce cans black beans
• 1 cup drained canned tomatoes, chopped
• 1 1/4 cups chopped onion
• 1/2 cup minced shallot
• 4 garlic cloves, minced
• 1 tablespoon plus 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 stick (1/4 cup) unsalted butter
• 4 cups beef broth
• a 16-ounce can pumpkin purée
• 1/2 cup dry Sherry
• 1/2 pound cooked ham, cut into 1/8-inch dice
• 4 tablespoons Sherry vinegar

1. In a food processor coarsely purée beans and tomatoes.
2. In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean purée. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
3. Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with additional salt and pepper if needed.
4. Serve soup garnished with sour cream. Makes about 9 cups.

+ Roasted Onion and Potato Focaccia

• adapted recipe, from Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine by Lora Brody

FOR THE DOUGH
• 2 teaspoons yeast
• 1 tablespoon sugar
• 1 cup lukewarm water
• 3-4 cups unbleached flour
• 1 1/2 teaspoons kosher salt
• 2 ounces unsalted butter, melted
• 1/4 cup plus 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 2 teaspoons fresh rosemary, chopped
• Roasted vegetables (recipe follows)
1. Place the yeast and sugar in a small bowl and add the lukewarm water. Let proof for 5 minutes. In the bowl of a stand mixer, combine 3 cups of the flour and the salt. Add the yeast mixture, butter and 1/4 cup olive oil and combine. Using a dough hook, mix at medium speed adding up to 1 cup more flour if necessary. You want a soft dough that cleans the sides of the mixing bowl. Beat for 8-10 minutes. Place the dough in a large bowl that has been rubbed with olive oil. Cover with plastic wrap and let rise until double, approximately 1 to 1 1/2 hours. Gently fold dough over onto itself and let rise again until double.

ROASTED VEGETABLES
• 1 1/2 large, sweet onions
• 1 1/2 pound Russian Banana or small Yukon Gold potatoes
• 1/4 cup olive oil
1. PREHEAT oven to 375 degrees. Peel onions and slice into wedges. Cut potatoes in half. Place onions and potatoes, along with olive oil, into a roasting pan and roast in middle of oven for approximately 50 minutes, or until golden. It may help to add onions about 10 minutes after the potatoes since they tend to brown faster than the potatoes. Stir frequently until done.

BAKING THE FOCACCIA
1. Turn the dough onto a lightly floured surface and pat into a rectangle that will fit into a 18 x 13-inch sheet pan. Pour 2 tablespoons of olive oil into the pan and distribute evenly. Transfer the dough to the pan and rub with the additional tablespoon of oil while pressing dough to fit the pan. Let rest for about 20 minutes. Preheat oven to 425 degrees. Gently place potatoes and onions evenly on top of the focaccia dough. Sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon pepper and the 2 teaspoons chopped fresh rosemary. Let rest an additional 15 minutes. Bake focaccia for 15 minutes or until golden. Remove from oven and slide to a wire cooling rack.

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Sweet Corn Soup

9/5/2015

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This is a delicious, puréed corn soup that does taste just like summer. The recipe is from Gavin Kayson, formerly director of culinary operations for Daniel Boulud in NYC, and a Minnesota native. Kayson returned here to open Spoon and Stable in the north loop of downtown Minneapolis. If you're visiting the Twin Cities and want a memorable evening, make reservations (ahead) at Spoon and Stable. I ate there this past spring and would love to go back for the fall/winter menu.

+ recipe by Gavin Kaysen | WSJ Off-Duty

• 1/4 pound butter
• 1 cup thinly sliced leeks, whites only
• 1/2 cup thinly sliced yellow onions
• 2 cloves garlic, minced
• 4 1/2 cups corn kernels (from 4-6 ears), cobs reserved
• 4 cups vegetable or chicken stock
• 1/2 cup heavy cream
• Salt and freshly ground black pepper
• 1/2 lime
• 4 tablespoons extra-virgin olive oil
• Chopped chives, for garnish
1. Melt butter in a medium stock pot over medium heat. Sauté leeks, onions and garlic until onions are translucent, about 6 minutes. Add 4 cups corn kernels, reserved cobs and just enough stock to cover corn. Increase heat to medium-high and simmer until stock absorbs flavors of other ingredients, about 35 minutes. Stir in cream and simmer until soup thickens, 10-15 minutes more. Remove cobs and discard.
2. Use a blender or food processor to purée soup until smooth, (For an even smoother soup, pass it through a fine-mesh sieve.). Season soup with salt, pepper, and lime juice to taste. Return soup to pan and keep warm over low heat.
3. Prepare garnishes: Heat 1 tablespoon olive oil in a small sauté pan over medium-high heat. Sauté remaining corn kernels until warmed through, about 2 minutes. Season with salt.
4. To serve: Ladle soup into bowls, Drizzle each serving with some of remaining olive oil and garnish with sautéed corn kernels and chives.

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Pumpkin-Wild Rice Soup with Chicken... for the chilly nights ahead

10/29/2014

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I still find it hard to believe; we hosted two dinner parties on the patio this past weekend. Yes, it was actually comfortable enough to dine alfresco on those evenings. Remember, this is St. Paul, Minnesota! Trust me on this -- it's a rare occurrence and something we've never done this late in the year. I'm not sure it will ever happen again. As of this week, however, it's all changed. Cold and gray is what it's all about now and my favorite, warming soups are beginning to show up on my menus -- along with some much-loved Rosés. I just can't bear to give them up quite yet.

• 1 cup wild rice, cooked and drained
• 2 tablespoons butter
• 1 cup finely-diced onion
• 1 (16-ounce) can pumpkin
• 1 quart organic chicken broth
• 1/4 cup heavy cream
• Half & Half, for thinning the soup
• Salt and pepper to taste
• 2 boneless chicken breasts, large dice (recipe below), or comparable amount of roasted chicken, shredded
1. Melt butter in a 3-quart soup pot and sauté the onions over medium-low heat until softened and transparent. Do not let them brown.
2. Add the broth to the pot, along with the pumpkin and wild rice. Cook until heated through, adding salt and pepper to taste.
3. Just before serving, over low heat, pour in the heavy cream. Stir in the chicken and add enough Half & Half for a desired consistency (I probably used about 1 cup, plus). Adjust seasoning if necessary.

THE WAY I LIKE TO COOK CHICKEN BREASTS: Preheat oven to 375˚F. Take a cast iron skillet and drizzle bottom with olive oil. Add the chicken breasts and drizzle those with a bit more olive oil. Season with kosher salt and freshly ground black pepper. Place on middle rack of oven and bake for 30 minutes, or until done.

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French Cauliflower Soup with Truffle Oil

7/4/2014

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Usually, when I travel, I have good food and not such good food. On my recent trip to Provence, I'd have to say that sister Susan, friend Renate, and I ate quite well at each meal. No complaints. No negative critiquing by me or the others. And three of our meals were exceptional. At the beginning of our trip, we stayed in the town of Carpentras and ate at restaurant Chez Serge. Before a previous trip to France, I had read about Chez Serge in the New York Times and then ate lunch there. On this trip, we booked a reservation for dinner.

The night we ate at Chez Serge, there was an abundance of black truffles...

We were served an Amuse Bouche of sliced black truffles and olive oil along with a basket of French bread.

Susan and Renate ordered the black truffle risotto as their main course.

     Our next exceptional meal was at Chateau de Mazan's Restaurant l'Ingénue. (more on that in a future post). It turned out to be our favorite -- partly due to the magical setting, but mostly because of the incredible meal. There we again had truffles in our amuse bouche; a small bowl of chilled, puréed Cavaillon melon with several thinly-shaved slices of black truffle on top.
     At one of the Provençal weekly markets we visited, there was a young man selling black truffles. He had a small table set up with just a handful of truffles for sale. He could tell I was interested and held his largest truffle under my nose. I knew I couldn't risk having it confiscated at the airport so I reluctantly thanked him and walked away. I think of that truffle often...

The second half of our trip we moved to Le Moulin des Sources in Les Gros, Gordes. Anyone planning a trip to Provence should check out this Bed & Breakfast's website. It is charming beyond belief and a good location for the places we like to visit when there. Before this trip we had never been to Ménerbes, but this time drove to the village 15 minutes from our B&B to dine at La Verandah. And this is where I had the Cream of Cauliflower Soup with Truffle Oil, Croutons, and Chives for the first time. The three of us had this soup for our first course and I think we agree that we would have been happy with nothing but that soup as our dinner. It was amazing. Amazing enough for me to come back home and immediately make it for a dinner party I was hosting the following week. On my last visit to Paris in 2011, I also had a cream of cauliflower soup that was so good I needed to recreate it when I returned home (recipe HERE). I use the same recipe for both soups. The differences between the two (besides the temperature) are the oils and the toppings that are used to finish off the soup.

• 2 heads cauliflower
• 6 tablespoons unsalted butter
• 2 leeks, white part only, finely sliced and well-washed (about 5 ounces)
• 3 ounces unbleached, all-purpose flour
• 2 quarts plus 2 1/2 cups chicken stock
• 3/4 cup plus 2 tablespoon heavy cream
• 2 large egg yolks
• Coarse salt and freshly ground pepper to taste
• Truffle oil
• Croutons (recipe follows)
• Fresh chives, finely chopped

1. Wash, core, and chop the cauliflower. Set aside.
2. Melt the butter in a stockpot over medium heat. When hot, add the leek and cook, stirring occasionally with a wooden spoon for several minutes, or until the leek has sweated its liquid but has not taken on color.
3. While stirring, sift the flour into the leek-butter mixture, and fully incorporate. Remove from the heat and set aside about 10 minutes, or until cooled slightly.
4. Place the stock in a saucepan over medium-high heat. Bring to a simmer, skimming off any foam or particles with a metal spoon. Remove from the heat and, whisking constantly, add the hot liquid to the leek mixture.
5. When well blended, return the stockpot to medium heat and bring to a simmer. Immediately add the reserved cauliflower and return to a bare simmer. Simmer, stirring occasionally with a wooden spatula to ensure that the bottom does not stick or burn, for about 20 minutes or until the cauliflower is tender. If at any point the cauliflower sticks or scalds, remove the cauliflower from the heat, transfer the soup to a clean pot without scraping the burned portion into the new pot, and return it to the stove. Do not allow the soup to continue cooking once it sticks or burns.
6. Remove the pot from the heat and either pass the soup through a food mill or purée it in a blender. You want this soup to be silky-smooth. If necessary, after blending the soup, press through a fine mesh colander. (I purchased a Vitamix blender just for this soup!).
7. Place a saucepan with the cauliflower soup over medium heat. Add 1/2 cup plus 2 tablespoons of the heavy cream and bring to a simmer.
8. In a small bowl, whisk together the remaining 3 tablespoons cream and the 2 egg yolks. Whisk in some of the hot soup to temper the mixture before whisking it into the simmering soup. Taste, and if necessary, season with salt and pepper.
9. Ladle soup into bowls. Drizzle with truffle oil. Garnish with croutons and chopped chives.

+ CROUTONS
No cutting corners on these croutons. The amount of butter and oil seem excessive, but don't cut back on those ingredients!
• 3 tablespoons butter
• Extra-virgin olive oil
• 6 slices of a good, white loaf bread (I use a sourdough loaf from Whole Foods), crusts trimmed and bread cut into 1/2-inch cubes.
1. Melt butter in a large skillet. Add enough olive oil to cover the bottom of the skillet.
2. Add the bread cubes and over medium-low heat use a thin metal spatula to turn the bread cubes. You want all of the croutons to be evenly covered in butter-oil. Add a little more oil if necessary. Keep turning the bread cubes, almost constantly. Your goal is to have them perfectly golden on all sides, but not burnt! When golden, remove from the pan to a small plate or bowl and set aside.

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Warm Up with Chicken Noodle Soup

2/10/2014

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I've been making a lot of soup this winter and one of my favorites is a recipe from Silver Palate's Good Times Cookbook for chicken noodle. The soup is served here with Parmesan-Chive Biscuits.

Chicken Noodle Soup
adapted recipe from Silver Palate's Good Times Cookbook | Julee Rosso and Sheila Lukins

• 4 medium-size leeks (white parts only)
• 8 cups water
• 2 tablespoons cider vinegar
• 1/4 cup butter
• 1/4 cup extra-virgin olive oil
• 2 medium-size carrots, peeled and finely chopped
• 3 ribs celery, finely chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 1/2 quarts organic chicken stock
• 1 cup dry white wine
• 2 whole chicken breasts, skinned and boned
• 8 medium-size mushrooms, wiped clean and thinly sliced
• 2 cups cooked thin egg noodles
• 4 ounces green beans, ends trimmed, diagonally sliced
• 3 tablespoons chopped fresh Italian parsley

1. Cut the leeks lengthwise in half and soak in water mixed with the vinegar for 15 minutes. Drain and rinse the leeks. Cut into fine dice.
2. Heat the butter and olive oil in a large heavy saucepan over medium-low heat. Add the leeks, carrots, celery, salt, and pepper. Cook gently for 5 minutes. Remove from heat.
3. Heat the chicken stock and wine in a second large saucepan to boiling. Add the chicken. Reduce heat and simmer uncovered for 15 minutes. Remove the chicken and allow to cool.
4. Add the stock and mushrooms to the vegetables. Simmer uncovered over low heat for 10 minutes.
5. Add the noodles and green beans and simmer for an additional 5 minutes. Remove from the heat.
6. Shred the chicken breasts and add to the soup. Add the parsley and stir well. Serve immediately.

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Whole Wheat Cheese Crackers

12/16/2013

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I just made a pot of Roasted Carrot Soup; the recipe from my friend Tom at Tall Clover Farm. In addition to the roasted carrots, there's coconut milk, orange juice and zest in the mix; a perfect light supper for another gray, snowy day in Minnesota. And to serve alongside the soup I baked Whole Wheat Cheese Crackers with Chives... enjoy!

• 1 1/4 cups white whole wheat flour
• 1 1/4 cups unbleached, all-purpose flour
• 1/4 teaspoon sea salt
• 2 sticks (1 cup) unsalted butter, cubed
• 2 teaspoons Dijon mustard
• 2 ounces cheddar cheese, grated (I used an extra mature white cheddar from England)
• 2 ounces Parmesan Reggiano, grated
• 3 tablespoon chopped fresh chives
• Maldon salt, fleur de sel, or sea salt, for sprinkling

1. In a medium sized bowl, mix together the whole wheat flour, all-purpose flour, and 1/4 teaspoon salt.
2. In the bowl of an electric mixer, beat together the butter and Dijon mustard until smooth, scraping down the sides of the bowl when necessary. Add the flour, cheddar cheese, Parmesan Reggiano, and chives and mix just until combined.
3. Turn the dough out onto a lightly-floured work surface. Gather the dough together and using the heel of your hand, smear portions of the dough against the work surface to distribute the fat. Firmly gather the dough together again and cut off 1/3 of the dough. Roll the piece of dough 1/4-inch thick and using a 2-inch round cutter, cut shapes and place onto 2 parchment-lined baking sheets. Sprinkle the tops of the crackers with Maldon salt, fleur de sel or sea salt; place baking sheets in refrigerator while the oven is heating.
4. Preheat the oven to 350˚F. Adjust oven racks with one in the upper third of the oven and another in the lower third. Place baking sheets on oven racks and bake for 18-20 minutes or just until they begin to brown, switching position of the sheets halfway through baking. Remove from oven and transfer crackers to a cooling rack.

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Summer in Minnesota

6/26/2013

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This is what I believe most Minnesotans live for -- summer! And after what seemed like a winter and spring that would never end, it is now time to celebrate the outdoors. I bike as often as I can, work in my garden every day, and try to dine on the patio as much as possible. I just hosted a dinner for friends that I have meant to do for a long, long time. And, hopefully, I have more of these dinners still ahead during this short span of warmth we now enjoy.

Pipi believes that if she positions herself below a dining table, she will reap huge rewards.

As I've mentioned before... this is my favorite soup, EVER! I know... you need to plan ahead with this soup. There are several steps involved. But you will be SO rewarded! And a warm, summer's evening is the ideal time to serve this chilled soup with amazing flavors. (I have left-overs!)

SERVES 6
For Spice Mix:
• 2 tablespoons chili powder
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1/8 teaspoon cayenne

• Six 6-ounce pieces salmon fillet
• 1/2 cup tomato juice
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1/3 cup finely chopped vine-ripened tomato
• 1/2 pound mixed baby lettuces

Make Spice Mixture:
1. Stir together all spice mixture ingredients and reserve 1 1/2 teaspoon for vinaigrette.
2. Divide remaining spice mixture among salmon pieces, rubbing into fish and arrange fish in one layer in a shallow dish. Chill fish, covered, 2 hours.

PREPARE GRILL

1. In a bowl, whisk together tomato juice, vinegar, and reserved spice mixture and add oil in a steady stream, whisking until emulsified.
2. Grill fish until just cooked through.
3. While fish is cooking, in a bowl toss tomatoes and lettuces with enough vinaigrette to coat lightly and divide among 6 plates. Divide salmon pieces among plates and pour remaining vinaigrette around each serving.

And if you're wondering... I made THIS for dessert.

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French Onion Soup -- à la Julia Child, bien sûr

5/21/2012

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     Back in the 70's when I lived in Missouri while attending the Kansas City Art Institute, followed by two years in New Jersey where my husband took a job just outside of NYC, and finally the past 26 years in St. Paul, Minnesota, I have been visited almost every year by Renate -- a childhood friend from my hometown of Amana, Iowa.
     I look forward to these reunions. Not only do I get to see Renate and hear about what she's been doing lately, but also because I take a break from the every day -- which means I get out of my kitchen. During a visit in April, Renate and I spent a morning at an antiques flea market and an afternoon at a craft fair. We also spent a lot of our time dining out at different restaurants in different parts of the Twin Cities. In fact, we stopped at a local "French Bistro" three times -- one time eating dinner at the bar, another time lunch in the dining room, and the third for appetizers and drinks on the patio. On one visit we both had a bowl of French Onion Soup, which led me to ask... Why don't I make this more often?
     When Renate returned home and I was again spending the days in my kitchen, the first thing I made was a big pot of French Onion Soup. And for the recipe, I turned to Mastering the Art of French Cooking by Julia Child, of course.

Another Paris Moment, I'd have to say...

Recipe from Julia Child | Mastering The Art of French Cooking

"The onions for an onion soup need a long slow cooking in butter and oil, then a long, slow simmering in stock for them to develop the deep, rich flavor which characterizes a perfect brew. You should therefore count on 2 1/2 hours at least from start to finish." J.C.

FOR 6 to 8 SERVINGS

• 1 1/2 pounds thinly sliced yellow onions
• 3 tablespoons butter
• 1 tablespoon oil
• A heavy-bottomed, 4-quart covered saucepan
Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.

• 1 teaspoon salt
• 1/4 teaspoon sugar (it helps the onions to brown)
Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until onions have turned an even, deep, golden brown.

• 3 tablespoons flour
Sprinkle in the flour and stir for 3 minutes.

• 2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock of bouillon.
• 1/2 cup dry white wine or dry white vermouth
• Salt and pepper to taste
Off the heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct the seasoning.
Set aside onion soup, uncovered, until ready to serve. Then reheat to the simmer.

• 3 tablespoons cognac
• Rounds of hard-toasted French bread, spread on one side with grated cheese and sprinkled with drops of olive oil. Browned under a hot broiler before serving.
• 1 to 2 cups grated Swiss or Parmesan cheese
Just before serving, stir in the cognac. Pour into soup cups over the round of bread, and pass the grated cheese.

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FRIDAY NIGHT DINNER... salmon bisque

4/6/2012

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I was hungry for a soup I used to make often, many years ago. When I pulled the recipe I realized -- it was all butter! I reworked the recipe's ingredients and feel that now, it is a much healthier version.

• 6 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons minced onion
• 1/4 cup plus 2 tablespoons flour
• 1 large bay leaf
• 4 cups chicken broth, preferably organic
• 1 cup dry white wine
• 2 tablespoons tomato paste
• 2 (7 3/4 ounce) cans wild, red salmon, undrained (bones removed)
• 1 1/2 cups light cream *
• Homemade croutons, sautéed in extra-virgin olive oil and seasoned with kosher
salt
1. Combine the butter and olive oil in a medium saucepan and warm over medium-low heat until butter is melted. Add the onion and sauté for about 5 minutes, or until the onion is transparent.
2. Blend in the flour; cook until bubbly, stirring constantly. Add the bay leaf. Gradually stir in the chicken broth; stirring constantly, cook until thick and smooth.
3. Stir the wine into the sauce. Cook over low heat for 10 minutes, stirring constantly. Discard the bay leaf.
4. Stir in the tomato paste. In a bowl, mash together the salmon and salmon liquid and stir into the sauce.
5. Purée the mixture in small batches in a blender or food processor until smooth. Return to the saucepan and add the light cream. Heat thoroughly over low heat (do not allow to boil).
6. Serve immediately garnished with croutons.

* You may substitute whole milk for the light cream to make an even healthier version of the bisque.

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French Onion Soup

Lemon Meringue Tart

+ Black Bean Pumpkin Soup

+ Roasted Onion and Potato Focaccia

Chicken Noodle Soup adapted recipe from Silver Palate's Good Times Cookbook | Julee Rosso and Sheila Lukins

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Chicken Noodle Soup
adapted recipe from Silver Palate's Good Times Cookbook | Julee Rosso and Sheila Lukins