Having my boys changed something with my taste buds and I absolutely love the taste of onions now, whereas before I hated them. This is a recipe that I've adapted a bit from the Leinenkugel's recipe (which, by the way, was phenomenal!). I made this for my in-laws while they were visiting, and since my father-in-law is lactose intolerant, I didn't carmelize the onions in butter. What with all the cheese, I figured I could save him a little bit. It is much easier to slice all the onions if you have a mandolin, but it is not necessary.
4-5 softball-sized sweet onions, thinly sliced
2 Tbsp. (olive) oil
2 quarts beef broth (could sub chicken)
1 tsp. thyme
1 tsp. tarragon
1 tsp. salt
1/2 tsp. pepper
4 large slices of French or sourdough bread, toasted
1 c. grated Gruyere (or Swiss) cheese
In a large pan, heat oil over low heat. Add onions and stir occasionally - the carmelization will take upwards of 45 minutes. The key is to go low and slow so the onions get a nice brown color to them - they will reduce drastically. When onions are all carmelized, add broth to pan, as well as thyme, tarragon, salt, and pepper. Stir to combine and then ladle into 4 oven-safe bowls or crocks. Float bread on top of onions, top with grated cheese, and place on a foil-lined baking sheet. Broil until cheese is melted and golden brown. Serve hot and enjoy!
Sunday, January 29, 2012
Thursday, January 26, 2012
Upgraded grilled cheese
I posted a recipe a while ago for a savory pull-apart loaf. I really love those flavors, and so I incorporated them into a grilled cheese. Also, the sandwich compliments the smoky potato and beef soup very well, in case you were wondering.
8 slices (sourdough or French) bread
4 slices Swiss cheese
1 Tbsp. sweet onion, finely minced
dijon mustard
salt
butter
Microwave your onion with a tiny bit of water about 15 seconds, to soften. Butter one side of bread and lay butter side down in a pan heated over medium heat. Lay down Swiss cheese, a quarter of the onions, and a dash of salt. On a second slice of bread, spread dijon mustard and place mustard-side down on cheese/onions. Butter top and grill as you would a regular grilled cheese. Understand that Swiss takes a little longer to melt, so it might take some finesse to flip. You will keep coming back for this, I promise!
8 slices (sourdough or French) bread
4 slices Swiss cheese
1 Tbsp. sweet onion, finely minced
dijon mustard
salt
butter
Microwave your onion with a tiny bit of water about 15 seconds, to soften. Butter one side of bread and lay butter side down in a pan heated over medium heat. Lay down Swiss cheese, a quarter of the onions, and a dash of salt. On a second slice of bread, spread dijon mustard and place mustard-side down on cheese/onions. Butter top and grill as you would a regular grilled cheese. Understand that Swiss takes a little longer to melt, so it might take some finesse to flip. You will keep coming back for this, I promise!
Welcome to my new home!
Welcome readers! I am back at my first blog-host home and loving it. I hope you enjoy this site as much as or more than the wordpress one. I am still rediscovering the elements on Blogger as it has been a while, so if you have suggestions on improvements I can make, please let me know!
Also, I have pictures to start adding to recipes. I just have to get off my duff and upload them. Those of you who know IRL know that this is something that I am not very regular with. I will try to rectify this soon :)
Also, I have pictures to start adding to recipes. I just have to get off my duff and upload them. Those of you who know IRL know that this is something that I am not very regular with. I will try to rectify this soon :)
Tuesday, January 24, 2012
Smoky potato and beef soup
Okay, I know it's been a while since I've posted. I apologize. If you follow me on facebook, you'll know that I announced I had been dealing with some personal issues, and I have been. Between uncertainty of when my husband is returning, and whether we will be moving, and with having to put one of our pets down right before Christmas, I was definitely down and dealing with other things. I hope no one was left in the lurch.
With the new year and doubtless new resolutions on everyone's plates, I've concocted a new recipe utilizing more vegetables than meat. And, if you have any on hand, soup bones! (I asked at the butcher counter at the grocery store, turns out they generally package them up and have them frozen! Now I know!) Keep in mind that I am cooking for one adult and one toddler, so this is a significantly pared down portion size - and since I chop everything super small for toddler bite size, it takes less of each ingredient. To make this for adults, simply double this recipe
1/2 pound stew meat, diced
1 Tbsp. oil
1/3 c. parsnips,diced (about one small)
1/3 c. carrots, diced (about one small)
1/4 c. celery, diced
half a soft-ball sized onion, diced
2 Tbsp. cognac (optional)
2 c. cold water
2 qt. water or broth from boiled soup bones
2 Tbsp. beef soup base
3 small bay leaves or 1 large
2 garlic cloves, smashed (let sit for at least 10 minutes after smashing before adding to recipe)
1 tsp. ground cumin
1 tsp. dried basil leaves
1 tsp. dried thyme
1/4 tsp. kosher salt
1/2 tsp. coarse ground black pepper
1 tsp. ground mustard
1 large russet potato, diced
2 Tbsp. tomato paste
In a dutch oven, heat one tablespoon oil on medium to medium high heat until it begins to shimmer, 2-3 minutes. Dump in your meat (one layer please!) and allow to brown - meat will release from pan after seared. Turn and allow to brown on all sides, remove from pan (note - it is NOT cooked yet!). Add parsnips, carrots, celery, and onion to pan drippings and oil and allow to brown well, don't worry if some of them stick a bit. Carefully add cognac and stir vegetables. Allow to cook off a bit and then add the cold water - using a stiff, flat-edged utensil, scrape all of the browned bits from the bottom of the pan (easier time doing dishes, adding awesome flavor to food!). Allow the water to come to a boil, then add the meat back to the pan, along with all juices from plate. Add in additional water or bone broth, soup base, bay leaves, garlic cloves, cumin, basil, thyme, salt, pepper, and mustard. Allow to come to a boil and then reduce to simmer and cover. Cook for one hour. Add potato and tomato paste and allow to cook for at least 1 hour more. Fish out bay leaves and serve.
This can easily be adapted to a crockpot - low for 6 hours, high for 4 hours. Also, if you don't have cognac or don't want to use it, try using instead 6 oz. of red wine or a heavy white wine, 3 oz. coffee/3 oz. red wine, or one of your favorite beers. You really can't beat the background flavors these ingredients add. And the alcohol will cook off, don't worry.
With the new year and doubtless new resolutions on everyone's plates, I've concocted a new recipe utilizing more vegetables than meat. And, if you have any on hand, soup bones! (I asked at the butcher counter at the grocery store, turns out they generally package them up and have them frozen! Now I know!) Keep in mind that I am cooking for one adult and one toddler, so this is a significantly pared down portion size - and since I chop everything super small for toddler bite size, it takes less of each ingredient. To make this for adults, simply double this recipe
1/2 pound stew meat, diced
1 Tbsp. oil
1/3 c. parsnips,diced (about one small)
1/3 c. carrots, diced (about one small)
1/4 c. celery, diced
half a soft-ball sized onion, diced
2 Tbsp. cognac (optional)
2 c. cold water
2 qt. water or broth from boiled soup bones
2 Tbsp. beef soup base
3 small bay leaves or 1 large
2 garlic cloves, smashed (let sit for at least 10 minutes after smashing before adding to recipe)
1 tsp. ground cumin
1 tsp. dried basil leaves
1 tsp. dried thyme
1/4 tsp. kosher salt
1/2 tsp. coarse ground black pepper
1 tsp. ground mustard
1 large russet potato, diced
2 Tbsp. tomato paste
In a dutch oven, heat one tablespoon oil on medium to medium high heat until it begins to shimmer, 2-3 minutes. Dump in your meat (one layer please!) and allow to brown - meat will release from pan after seared. Turn and allow to brown on all sides, remove from pan (note - it is NOT cooked yet!). Add parsnips, carrots, celery, and onion to pan drippings and oil and allow to brown well, don't worry if some of them stick a bit. Carefully add cognac and stir vegetables. Allow to cook off a bit and then add the cold water - using a stiff, flat-edged utensil, scrape all of the browned bits from the bottom of the pan (easier time doing dishes, adding awesome flavor to food!). Allow the water to come to a boil, then add the meat back to the pan, along with all juices from plate. Add in additional water or bone broth, soup base, bay leaves, garlic cloves, cumin, basil, thyme, salt, pepper, and mustard. Allow to come to a boil and then reduce to simmer and cover. Cook for one hour. Add potato and tomato paste and allow to cook for at least 1 hour more. Fish out bay leaves and serve.
This can easily be adapted to a crockpot - low for 6 hours, high for 4 hours. Also, if you don't have cognac or don't want to use it, try using instead 6 oz. of red wine or a heavy white wine, 3 oz. coffee/3 oz. red wine, or one of your favorite beers. You really can't beat the background flavors these ingredients add. And the alcohol will cook off, don't worry.
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