Archive for category Food and Recipes
I really wasn’t a fan of onions until I reached adulthood. Now, my litmus test for many “pubs” is their French Onion Soup. I’ve never tried to make it myself. I might.
- 4 Medium Yellow Onions, Sliced Thinly
- 5 Garlic Cloves, Chopped
- 3 Tbsp. Light Butter
- 1/4 C. Red Wine Vinegar
- 6 C. Reduced Sodium Beef Broth
- 1 (11.2 Oz.) Guinness Draught Beer
- 1 Bay Leaf
- 1 Tbsp. Dried Rosemary
- Salt & Pepper To Taste
- 6 Slices French Bread (2″ x 2-1/2″ x 1-3/4″)
- 6 Oz. Irish Cheddar, Sliced (I used Kerrygold, Aged)
Place onions, garlic, and butter into your slow cooker. Cover and cook on high heat setting for 45 minutes to an hour or until onions begin to soften. Yes, your slow cooker will be pretty full of onions. Don’t let it scare you! They cook down to almost nothing.
Stir red wine vinegar, broth, beer, bay leaf, rosemary, salt and pepper into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.
Once the soup is finished, remove the bay leaf. Right before serving, preheat oven broiler and set out individual slices of french bread onto a baking sheet. Top bread slices with 1 oz. of the cheddar cheese each and broil until the cheese is bubbly and slightly browned. Ladle soup into bowls and top with toasted ‘croutons’. Serve piping hot.
Nigella Lawson is BY FAR my favorite celebrity chef. I love her style and her personality, and I’ve never made a Nigella dish that I didn’t enjoy. That said, I’ll be making this soon. I didn’t edit any of the text below so it’s all Nigella, because in addition to being a great cook, she’s a fantastic writer, as well.
- 1 chicken (approximately 1.5kg / 3lb preferably organic and corn-fed)
- 1 unwaxed lemon (cut in half)
- 4 sprigs fresh rosemary
- 3 leeks (washed and trimmed)
- 2 red bell peppers
- 1 orange bell pepper
- 1 yellow bell pepper
- ⅔ cup pitted dry-packed black olives
- ¼ cup olive oil
- kosher salt (to taste)
- black pepper (to taste)
Preheat the oven to 200°C/gas mark 6/400ºF. Untruss the chicken, sit it in a roasting tin and put the lemon halves and 2 of the rosemary sprigs into the chicken’s cavity.
Cut each leek into 3 logs, then slice lengthways and add to the tin. Now, remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin. Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some kosher salt and freshly ground pepper, to taste, and, using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up.
Sprinkle some kosher salt over the chicken and put it in the oven for about 1– 1¼ hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light-brown in parts.
Remove the chicken to a carving board and, while it rests (for about 10 minutes), pop the pan of veg back in the oven, switching the oven off as you do so.
Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly flavoured juices that have collected in the pan.
The description I found with this recipe says these have a light, cheesecakey flavor. One serving is only 80 calories and has 7 grams of protein. I must try them.
- 1 cup plain greek yogurt
- 3 large egg yolks
- 3 large egg whites
- 3 Tbsp all purpose flour
- 1/8 tsp salt
- 1 tsp vanilla extract or a 1/2 vanilla pod
- 1/8 tsp cream of tarter
- 1/4 cup sugar
- butter and sugar for ramekins
Preheat oven to 375 F degrees, bottom heating element only if possible.
Butter six 6oz ramekins. Coat inside ramekin with sugar and knock out excess. set on baking sheet.
In a large mixing bowl, whisk together yogurt, egg yolks, flour, salt and vanilla. In a medium bowl or in your stand mixture, beat the egg whites and cream of tartar until foamy, then gradually pour in the sugar and whisk until firm but soft peaks form (don’t whip so hard you break the whites).
Add 1/3 of egg white mixture to the yogurt mixture and incorporate well. then carefully fold in another 1/3, then the last of it. You want to keep as much volume as possible. Divide evenly into ramekins.
Bake on tray for about 15 minutes until evenly risen and lightly browned around the edges. DO NOT OPEN THE DOOR TO PEEK.
Serve IMMEDIATELY for the full effect. But these are still fabulous after they fall; they are delicious the next day.
Follow this link to see recipes to 20 varieties of chocolate chip cookies.
Feel free to bring me a sample of any one of the recipes.
I’m kind of a purist when it comes to chocolate chip cookies, I think these look fine. But really, I’ll try any of them, if you bring them over.
My mother used to make this, but she called it Slum Gullion. I’ll confess that it wasn’t one of my favorite dinner memories from my childhood. But I’m thinking about making it again soon though, just for old time’s sake. I’d serve it with a cheese and pickle plate, to make it more like Mom’s.
- 2 Pounds – Ground Beef, 80/20
- 1 – Large Yellow Onion
- 4 – Large Cloves Garlic, Minced
- 3 Cups – Water
- 2 (15 Ounce) – Canned Tomato Sauce
- 2 (14.5 Ounce) – Canned Diced Tomatoes
- 3 Tablespoons – Soy Sauce
- 2 Tablespoons – Dried Oregano
- 2 Teaspoons – Dried Basil
- 2 – Dried Bay Leaves
- 1 Tablespoon – Seasoned Salt
- 1/2 Teaspoon – Black Pepper
- 2 Cups – Elbow Macaroni, Uncooked
In a large Dutch oven, cook the meat over medium heat, breaking up the meat as it cooks into small pieces. Cook until the meat is cooked through and there’s no longer any pink. Stir in the onions and garlic. Cook and stir the mixture until the onions are translucent.
Stir in water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, bay leaves, seasoned salt, and black pepper. Bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
Stir in the pasta, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves. Serve it immediately if you must, but it’ll be better if you refrigerate overnight and reheat.
Mole is my litmus test for most Mexican restaurants. When it’s done right, it’s mellow but still a complex blend of flavors, it’s spicy, and it’s not overtly chocolatey. When it’s not done right, it tastes like cocoa powder with hot pepper flakes in it. I’ve never thought about making my own. But I might start with this simple recipe.
- 4 dried ancho chiles
- 2 cups chicken stock
- 3 corn tortillas baked or fried.
- 2 medium onion, diced
- 3 garlic cloves minced
- 7 tbsp peanut butter
- 1 tsp cumin
- 1 tsp oregano
- 4 Mexican chocolate discs (I prefer Ibarra’s)
- Olive oil
- Salt &pepper
In a microwave safe bowl place chiles and cover with water. Microwave on high for 3 minutes.
Drain, remove stem and seeds. Set aside. Break tortillas into pieces and place in blender.
In a large saucepan over medium high meat add 2 tbsp olive oil. Add onion and a pinch of salt.
Cook until soft, about 4 minutes. Add garlic and cook another 2 minutes, being careful not to burn garlic.
In a blender with tortillas add onion, garlic, chiles, peanut butter, chicken stock, cumin and oregano.
Blend until smooth. Season with salt and pepper. Return blended mix to large saucepan and simmer for 10 minutes on medium high.
Reduce heat and add chocolate. Cover and simmer 10 minutes.
Allow to cool and store in fridge for up to 1 week. Mole can be frozen for up to 3 three months.
Giada De Laurentiis isn’t my favorite celebrity chef, I’m not sure why. But the recipes of hers that I’ve made have all been delicious. I might try this one soon.
- 1 small onion, grated
- 1/3 cup chopped fresh Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice fresh white bread, crust trimmed, bread torn into small pieces
- 1/2 cup grated Parmesan
- 8 ounces ground beef
- 8 ounces ground pork
- Freshly ground black pepper
- 12 cups low-sodium chicken broth
- 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
- 2 large eggs
- 2 tablespoon freshly grated Parmesan, plus extra for garnish
- Salt and freshly ground black pepper
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
I love peas, but I’m not a huge fan of pea soup. But this photo is so pretty that I just might have to try to make this. Recipe found via My New Roots.
- knob of coconut oil (or ghee)
- 2 medium onions
- 4 cloves garlic
- a couple pinches sea salt
- 1lb. shelled peas (frozen is fine)
- 2 cups flat leaf (Italian) parsley, leaves only
- 3-4 cups vegetable broth (depending on how fluid you like it)
- zest of ½ lemon, or 1 Tbsp. lemon juice
- 1 Tbsp. cold-pressed olive oil
Roughly chop onions and mince garlic.
In a large stockpot, heat a knob of coconut oil. When melted, add onions and a couple pinches of salt, stir to coat, cook for 5-10 minutes until onions have browned. Add garlic, stir to coat, cook three minutes.
Add 3 cups hot vegetable broth, (reserving 1 cup for blending) add peas, bring to a simmer and turn off the heat. Add parsley and fold in to wilt leaves. When the parsley has wilted, transfer the soup to a blender and blend on high until smooth (add extra broth if desired). Add lemon zest, juice, and olive oil, blend. Season to taste. Serve as is, or let cool slightly, then place in the fridge until fully chilled. Keeps for 3-4 days in the fridge.
There are two foods that I absolutely detest the taste of, first being cucumbers, and second is peaches. That said, this is so fucking pretty that I’m tempted to make it, anyway.
Who am I kidding? What would I do with them? I hate peaches. In case you’re inclined, the recipe follows. Sorry it’s metric. (Then again, maybe this one is for my European audience.)
- 600 g Plain Flour
- 300 g Caster Sugar
- 100g Butter 100g
- 4 Eggs
- Vanilla essence
- 1 sachet of Pane Degli Angeli or a similar instant leavening agent for desserts
- Alkermes Liquor
- Crema Pasticcera (• 500g whole milk • Half vanilla pod • 4 egg yolks • 120g caster sugar • 50g flour )
Prepare the Crema Pasticcera. In a saucepan, bring the milk slowly to the boil with the vanilla pod. Allow to cool slightly and remove the vanilla pod, scraping the seeds back into the milk. In a bowl whisk the egg yolks with the caster sugar. Sift the plain flour and mix thoroughly. Pour the milk onto the egg mix whisking continuously. Return to a clean pan and stir with a wooden spatula to the boil over a gentle heat until it starts to thicken, then using a whisk stir to ensure it is of a smooth texture. Place some clingfilm over the surface and chill. The clingfilm will prevent a skin from forming.
Grease an oven tray and preheat the oven to 180C. Put the eggs and sugar into a food mixer and whisk for about 10-15 minutes. Add the liquefied butter and the vanilla essence and continue to whisk to obtain a soft and creamy mixture. Sift the flour. Gently fold the flour into the egg mixture.
Make little dough balls (approx. 20 grams each) and place them onto the greased oven tray. Cook for 7 minutes. Remove from the oven and leave to cool down a little bit. Make a little whole into each peach half, and fill one with Crema Pasticcera. Join the two halves together. Brush each peach with Alkermes liquor and sprinkle generously with granulated sugar. Place the peaches in cupcake cases and put it in the fridge for a couple of hours before serving.
Buffalo Shrimp + Sauce
- 1 pound of peeled and deveined raw shrimp
- 1 teaspoon olive oil
- 7 tablespoons butter, melted
- 1/2 cup hot sauce
- 1 teaspoon seasoned salt
Spicy Avocado Ranch
- 1 large avocado, peeled and pitted
- 1/2 cup greek yogurt
- 2 teaspoons fresh parsley, chopped
- 2 teaspoons dried dill
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1 clove garlic, minced
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon vinegar
- 2 teaspoons hot sauce (I use Franks)
- pinch of salt and pepper
For the Sandwiches
- 1 baguette, toasted
- lettuce, for layering
- 4 ounces blue cheese, crumbled
- buffalo sauce, for drizzling
- spicy avocado ranch, for spreading
In mixing bowl or glass measuring cup combine the melted butter, hot sauce and seasoned salt. Whisk to combine. Place the shrimp in a medium size bowl and toss with 2 tablespoons of the buffalo sauce and the olive oil. Make sure you coat the shrimp all over. Set aside. Reserve the remaining sauce.
To make the spicy avocado ranch. Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. The avocado ranch can be stored in a seal-tight container for 1-2 days.
Preheat the grill or grill pan over high heat. Grill shrimp about 2 minutes per side or until shrimp turn pink. Remove from the grill and toss the grilled shrimp with a few tablespoons of the remaining sauce. Don’t use all the buffalo sauce, you want some to drizzle on the sandwich.
Preheat the broiler with the rack in the upper third position. Halve the baguette and then halve again (you should now have 4 baguettes). Place each baguette directly on the oven rack and broil until toasted and brown around the edges, 2 minutes. Remove from the oven and slice each baguette in half length wise.
Spread the spicy avocado ranch evenly across the bottom of each baguette. Layer on the lettuce, a sprinkle of blue cheese and a drizzle of buffalo sauce. Place the shrimp in an even layer across the bottom of the baguette. If desired drizzle with more spicy avocado ranch, buffalo sauce and another good sprinkle of blue cheese. At thins point you can throw them in the oven under the broiler to melt the cheese for about 1 minute. This is not crucial, but it is good! Place the top half of the baguette on top. And now, Enjoy!