It was really cold today. They said we were going to get about 6 inches of snow, but we never saw it. I decided it was a good day for some soup. French onion is so warm and the cheese is gooey and the bread is crusty… is there anything better on a snow day? (Or a supposed to snow day)
Shopping List (3 servings) 2 1/2 cups beef stock 2 onions (whatever color you prefer) 1/4 cup dry white wine 2 tsp sugar 1 garlic clove 3 tbs butter Mozzarella and Parmesan cheese 1/4 tsp thyme 1 bay leaf and French bread
Chop up the onions to desired size for soup and throw them in a large saute pan with 3 tbs butter. The pan should be large enough to add broth later. Saute onions for about 15 to 20 minutes tossing in the sugar and chopped garlic clove half way through. The sugar will help to onions caramelize. When the onions are translucent and almost gooey add beef stock and wine plus about 1 tablespoon of salt and pepper. Stir. Add the thyme and bay leaf and reduce the heat and cover to simmer and let the flavors combine.
Tear up bite size bits of the French bread and toast them until they are crisp and brown. Remove the bay leaf and ladle soup into bowls, place crispy bread pieces on top. Cover soup and bread completely with shredded mozzarella and Parmesan cheese and place bowls in broiler until the cheese bubbles up on top, no more than 4 minutes usually. Remove carefully and enjoy!
Note: I used Swiss Gruyere and decided after that mozzarella melts much better for that gooey, brown french onion soup effect. I would add some Parmesan to the mozzarella for more flavor.
I hope everyone had as merry of a Christmas we I did! In addition to our new puppy I also got a digital SLR camera, it’s the Canon Rebel XS. (Let me know if you can tell the difference in my posts) I plan on spending the next few days using it to get Honey on The Daily Puppy.
I’m lucky enough to have almost over a week off right now. I want to make butterscotch bread pudding and my famous bananas foster for Nick. I got a new “Cooking for Two” cookbook as well and will try a few things in there. We will be heading to Roanoke for New Years Eve with family. It’s gorgeous up there in the mountains around Christmas time I hear. Honey will get to play with Cowboy too, the family corgi.
So we know that Honey is half Labrador but we don’t know the other half. I think beagle. What do you think? It’s driving me crazy. I guess I’m one of those people that has to know.
She is so well behaved.
She collects all her toys and puts them in a pile in front of her before she plays with them.
She sleeps a lot and even through the night with us in bed, no accidents, she just wimpers at about 6:30 am when she needs to go out. Then we all go back to sleep 🙂
We finally picked her up today. Nick had to cuddle her up inside his jacket because it was so cold outside. I melted. She is littler, softer, cuddlier and cuter than I could ever have imagined. We are in love. She’s a Birthday/Christmas doggie. Welcome home Honey <3. (more pictures to come, I have to make a birthday cake tonight. Lemon with strawberry,lemon filling and cream cheese frosting.)
This diet has really put a damper on my food blogging. But the end is near and there are birthday cakes and Christmas cookies in the not so distant future (tomorrows blog).
This is one of the raw/vegan recipes I tried out so far (not nearly as fun as Key Lime Cake). I was interested in the idea of a vegan mayonnaise. While it tastes nothing like real mayo, it is a tasty alternative, kind of like humus. This is a slightly altered version of Gena’s recipe. Check out her blog if your into this kind of stuff, it’s kinda cool to check out raw/vegan alternatives to traditional dishes (Like the raw blt, carrot fries, and “chocolate” pudding)
1 cup cashews, soaked overnight 3 tbsp – ¼ cup fresh lemon juice 4 tbsp extra virgin olive oil 1 clove garlic 3 tbps Almond milk (or water) 2 tbsp mustard (Gena doesn’t call for mustard but I think it can be a bit bland without it)
Food processor: Blend nuts, garlic and lemon until the mixture is combined. With the motor running, drizzle in the olive oil until the mix takes on a creamy texture. Check the consistency: if it’s still too thick or coarse, keep blending and drizzle in some almond milk. Keep going until it’s rich and creamy.
For the potato salad: Boil up and chop some baby red potatoes. Toss them in the vegan mayo, sprinkle on some sea salt and dill.
The game plan is Dec 14-21 “Raw Foods” only. Kind of. We are doing our own variation for a week as sort of a cleanse. Hoping to jump start exercise and weight loss though this change in “food behavior”. For the most part we are only doing raw foods, veggies, fruits, nuts, seeds. No dairy, eggs, sugar, caffeine or anything processed. And yes that means I haven’t had coffee today. We may try some cooked vegan meals if I find a recipe I want to try. We ordered our juicer today for those green breakfast drinks.
Dec 21, is Nick’s birthday. We have a big dinner party at Maggiano’s planned. Pasta will be served and wine is a must. We can stop the madness for one day to celebrate my loves birthday. Then we will carry on until Christmas day when I will have my first Filipino Christmas dinner.
So far I am pretty uninspired by the cuisine. I have found a couple good blogs for inspiration that I will add to my list for a few weeks. On the up side the dishes are bright and pretty. I’m looking forward to juicing. Maybe the preparation and specific ingredients involved will make me a better cook in general.
Here is a very basic version of the raw diet. Snooze.
Breakfast – Fruit smoothie or green smoothie, containing four or five cups fresh fruit and green vegetables, ice, and two to three cups water. (Optional: add one raw egg.)
Snack – Raw nuts, fresh fruit such as oranges, apples, or pears
Lunch – Large salad based on green leafy veggies, including three celery stalks, two large tomatoes, any color bell pepper, and avocados, sprinkled with sunflower seeds. Salad dressing can be a drizzle of cold-pressed olive oil and/or freshly squeezed orange juice.
Snack – Four cups berries, or pineapple, or three peaches
Dinner – Spinach salad, with baby spinach leaves, romaine lettuce, cucumbers, tomatoes, green onions, and orange segments. Freshly made vegetable juice containing mostly green veggies.
Dessert or EveningSnack – Ten raw pecans or walnuts, banana
Beverages – As much water as you’d like, freshly squeezed fruit juices, freshly made vegetable juices