French Onion Soup - One Way

Nothing like a hearty soup to warm the soul like French Onion. In most cases, it really can be the main dish since it is very very heavy. With all that cheese, bread and onions, it is hard to eat much else. We don’t make it often at the house but when the craving strikes..

This is a recipe from Julia Child and it is really geared for speed. Other recipes I make are more long and drawn out to get that onion just right. Cook’s Illustrated has some great methods, so you can check them out too or make this recipe your own. This makes about 6 servings.

1) Add 2 TBSPs butter and 1 TBSP oil to a pot. Melt over medium - low heat.

2) Add 1 1/2 pounds of sliced onions to the pot. You can use normal yellow/Spanish onions. You can add sweeter onions but they might get too mushy. Add a few sprigs of thyme or other herb. I like throwing in a bit of savory here or use a TSP of my poultry seasoning. Add about a 1 TSP of salt and a dash of pepper, if desired.

3) Cover the pot and cook for 10 minutes. Stir occasionally. The key is to cook the onions slowly to carmelize them not burn them. It is ok and desirable to get a nice fond on the bottom of the pot. The goal in this stage is to get the onions softened.

4) Uncover and cook for about 25 minutes until the onions are golden brown. Keep stirring! Remember you need to monitor your heat and the onions. No burning them!!

5) Add 5 cups of HOT chicken stock. Now simmer for about 10 minutes or longer. Your soup is done. Adjust for taste with salt and other seasoning.

6) SERVING - In each bowl, add a large crouton of bread, 1-2 TBSPs of Swiss cheese. Ladle soup on top. Now add a layer of cheese. Put on a baking sheet in a 400 degree oven for about 25 minutes until the cheese is melted and starts to brown a bit.

OH HEAVEN!!

Nosh Tips - Play with your choice of onions, stock and cheese. For even more luxury, add a shot of wine, Cognac or bourbon to the soup. You can get very creative here. One thing you notice is that unlike other recipes, the bread and cheese is put in first vs. floating on top. Such a challenge to eat it that way if you ask me.

Eat.Drink.Savor.

My Ragu Bolognese

Ah, the meat sauce, the Sunday Gravy… So many variations and so much debate over what is a proper Ragu Bolognese. In fact, there is an official designation protected by the Italian Academy of Cuisine. Well, this is America and we often stretch things, don’t we? You can even play around with my play around of a recipe. I suggest that this sauce is a great way to use up extra scraps of meat and bones that you have lying around. Here goes!

1) Make a sofrito or mirepoix which is 2 carrots, 2 celery stalks and 1-2 onions, diced. Cook slowly in a fat of your choice, I like to use diced pancetta or bacon. Make sure it is soft and translucent. Add a small can of tomato paste and cook for a few minutes.

2) Add 1-2 cups of wine, and cook down a bit to concentrate. Now add 1-2 pounds of meat. Most people will use ground beef or a meatloaf mix here. Cook down a bit to where there is little liquid left in the pot. What about seasonings? I omit the salt and pepper until the end as I want to make a determination then.

3) Add 2 28oz cans of San Marzano or plum, whole and peeled tomatoes to the pot. I use a potato masher to crush them a bit. My secret ingredient is to add a few beef bones and 1-2 cups of beef or chicken stock.

4) Simmer uncovered for about 2-4 hours. The longer the better, TRUST ME!!! The sauce will concentrate beautifully over that time. Serve with penne, ziti or shorter pastas.

Eat.Drink.Savor.

Cioppino - One Version

Here is an awesome fish stew especially if you love those tomato-based broth ones. A loaf of crusty bread to sop up the broth is really recommended. I have made many versions over the years but this one that is an offshoot of Ina Garten’s, works well. It really comes down to the stock here. This works well for 6 people.

1) Heat 1/4c. of olive oil in a large pot over low to medium heat. Add 2 C. of chopped fennel and 1 1/2 C. of chopped onion. Cook until soft, about 8-10 minutes. Add 3-4 cloves of minced garlic, 1 tsp of fennel seeds and 1/2 tsp of red pepper flakes. For that added boost, add 2 anchovies or a TBSP of fish sauce. Cook 1-2 minutes

2) Add 4 C of really good seafood stock. I use lobster broth and add shrimp shells to amp up the flavor. Add a 28oz can of San Marzano whole, peeled tomatoes. and 1 1/2 C. white wine (I use Sauvignon Blanc). and a little salt and pepper to taste. Bring to boil and lower heat to barely simmer uncovered for 30 minutes to concentrate the broth.

3) Add about 3 - 3 1/2 pounds of seafood, mixed. I like haddock, squid and shrimp here. Mussels and clams add a little fun to the eating so about 2 dozen of those. Add the fish first then the items that need a little less cooking next. Bring to a simmer, cover and then cook for about 8-10 minutes. You can add an optional liquor here like Pernod, Ouzo, Sambuca but I think the fennel is enough licorice for my tastes. Throw out any shellfish that hasn’t opened.

Eat.Drink.Savor.

Dutch Oven Braised Turkey Breast

I love this recipe because it can be made into a one-pot meal. I used a few turkey breasts (boneless) that I portioned from a whole bird. I had about 4 lbs but you can use various sizes, just keep an eye on that internal temp, that’s all. You will need a Dutch oven for this or you can do it in a saute pan and a regular ovensafe pot.

1) Dice up some bacon and render some fat, about 2 TBSPs worth. You can interchange butter, oil or other fats. Make sure the fat is hot. Pat the turkey breasts so that they don’t have moisture. Put them in skin side down and brown them for about 3-4 minutes. Flip and do the other side.

2) Take out turkey breasts and put them aside. Add 2 large onions, chopped into large pieces in bottom and some sprigs of your favorite herbs . Add a splash of wine to deglaze the pot for a few minutes. Now put the turkey breasts on top of the onions. Add 1/2 C. of chicken stock. Cover and put in a 325 degree oven for about an hour.

3) After an hour, take pot out of oven. Take turkey breasts out. To the pot, add 2 potatoes, chopped, 1 celery stalk, sliced thick and 2 carrots sliced thick. Mix the vegetables into the cooking liquid. Add seasoning if desired. Put breasts on top of the vegetables and cook for about another hour. The breasts are safe to eat at 165 degrees internal temp.

4) Remove the pot from the oven. Take out turkey breasts and let them rest on a carving board for at least 15-20 minutes. With a slotted spoon, remove vegetables on put in bowl, cover. You have the option of making a gravy from all this wonderful liquid leftover if desired.

Eat.Drink.Savor.

Chicken Stock

As you cook more and more, you’ll realize how much stock is needed in your various recipes. Stock seems to be the glue that binds a lot of things together. The other thing you learn is that if your stock isn’t good, your soup or chowder or stew won’t be either. I like to make my stock in batches when I collect enough chicken parts and carcasses in the freezer. Often I will mix turkey and duck parts in to add a bit of complexity to the stock. Depending on my schedule, I will use the Crockpot to make stock vs. the stockpot. There are several ways to make stock and I am of the belief that whatever way works for you, run with it.

1) Chicken parts/carcasses. I will let them defrost in the fridge and will take the cleaver out to chop up the carcasses a bit. The more surface area exposed the better. Depending on time, I may roast all the bones and parts in a 400 degree oven for 35 minutes, then make the stock. In this recipe, we omit this step. Put all your parts in the pot. Add water and enough to cover the chicken bones and parts. Bring to a low simmer. You will start to notice nasty looking foam. Skim that off or it will remain in your stock. I don’t like it in my stock and it detracts from the flavor and it will cloud your stock.

2) Once the foam has been removed and any new foam creation subsides, add 1 whole onion cut into wedges (you can leave the skin on), 2 celery stalks, sliced, 2 peeled and sliced carrots, 1 TBSP peppercorns (cracked if possible), a pinch of salt and a bay leaf. Simmer for a minimum of 1 hour, uncovered. I like to let it go for many hours but it depends on your schedule.

3) If the stock seems weak, let it simmer for longer. Taste as you go. I don’t overseason the stock with salt as I am not sure which recipe it will go into. You can concentrate it by turning up the heat a bit and evaporating more of the liquid. One of my techniques is that I’ll make a double stock. I’ll make a concentrated stock that will be the base for a new stock using this recipe.

4) Once the stock has been strained, any fat removed and cooled a bit, store in fridge for a few weeks or put it in the freezer. Should last several months. I use it so much I don’t worry about spoilage.

Nosh Options: 1) A friend of mine turned me onto using a Crockpot overnight. Put in all the ingredients, after foam stage, into the Crockpot and cook on Low for 8-12 hours. Works really well. 2) Duck is richer and fattier but will add a layer of flavor to your stock. Just remember that duck has a lot of fat and you remove it from the stock. 3) Add more herbs to the stock like a few sprigs of thyme or sage for added flavor. Just be careful with any strong aromatic herbs as a little goes a long way.

Eat.Drink.Savor.