Wednesday, November 16, 2011

Immigrant Onion Soup

Its my version of French Onion Soup- and though it does have wine in it, as any respectable French soup should, I am sure the chefs at the Cordon Bleu would not appreciate my attempt to hijack such a prestigious soup tradition. And I'm Irish.

This is a robust onion soup that veers closer to a stew. Warm and savory to a point that borders on medicinal, it is the only way to survive the cold evenings of November here is the Northwest. Instead of the classic bread and cheese on top- which is also incredibly tasty, I serve mine in a bowl with mashed potatoes and carrots. It fills out the meal and can make it vegan friendly if you like.

This recipe serves 4. Keep in mind that it takes about 2 hours to prepare. It's totally worth it.


You Will Need:
5 Large onions, cut in half and sliced
1 Clove garlic, grated or minced.
1Tbs Sugar
3 cups beef or vegetable stock.
2ish Cups extra hot water
Splash white wine
Tbs Butter
Pinch each of Rosemary, Ginger, Smoked Paprika, Sage. This is one recipe where dry herbs consistently work better.
Salt (Maybe, depending on our stock)

For the Potatoes:
6 Yukon Gold or other Yellow Potato
2 Large Carrots
2+ Tbs Butter
Scant 1/4 Cup Cream
OR
Vegan Potato melding fat of your choice.
Salt

To Make:
Place all the sliced onions in a big soup pot with the butter and sugar. Let them cook down over medium high heat, regularly stirring and being sure to scrape the bottom of the pot very thoroughly. You want to do this until its really, really brown. Keep stirring, more often as things get browner. It is done when it reaches a dark mahogany  or coffee color. Add your beef or veggie stock, white wine, herbs and garlic. Let simmer while the flavors get to know each other and you cook your potatoes and carrots.

Quarter your potatoes into chunks, place in a pot and cover with water. Add salt and bring to a boil. while you wait for it to boil clean and chop your carrots into large chunks. When the potatoes are just beginning to get tender add the carrots in and allow both to cook to mashable consistency. Drain, return to pot and mash. Add your diary or vegan fat of choice and salt/pepper to taste.

Check your soup, adding water or seasonings as needed- I often add a dash of Cayenne just at the end.
Settle a good spoonful of potatoes into a bowl and ladle soup on top, Salt and pepper to taste.
SUPER YUM



Wednesday, May 25, 2011

Greens and Fennel Gratin

So I just Googled Greens Gratin and there are roughly a million recipes out there. But mine has fennel, and its the best, so you should try it anyway.
I actually owe the basis of this recipe to the Winter 2009 edition of Edible Seattle and the stunning recipe for Greens Gratin with Sausage they have in there. You should make that one too.

Imagine everything that is lovely about a gratin: rich, creamy, cheese laden and comforting, plus more flavor and better for you than potatoes alone. That's Greens Gratin with Fennel. I make this year round and everyone demands the recipe.

Greens Gratin with Fennel and Maybe Sausage

You Will Need:
1 Bunch each of  Dino Kale, Collard Greens, Kale and Chard. Cleaned, de-stemmed and chopped large. You will have way more than you think you can possibly eat, but they cook down.
1 Fennel Bulb, trimmed and sliced
1 Italian Sausage if your into that
Olive Oil
Butter
1 Cup Chicken Stock (OR if you prefer no stock, add a splash of Soy sauce and a pinch of curry powder to your greens once steamed. Trust me, its amazing.)
1/2 Onion, chopped
1 1/2 to 2 cups grated cheese. Swiss and Cheddar or Jack make a great combo
1/2 to 3/4 Cup Heavy Cream
1 Egg
1-2 Tbs Flour
1-2 Tsp Italian Herb seasoning blend. Or a few sprigs each of fresh Thyme, Rosemary and Oregano are even better.

To Make:
Preheat oven to 350 and then get a big pot with a lid. Seriously, the biggest pot you own. Heat to medium-high and add a generous bit of butter and the onions and fennel. Stir while cooking for a minute or so until the onions begin to go clear. Add the sausage if your into that, and cook until done, letting it brown on the bottom of the pot. Remove from pot and set the onions, fennel and sausage aside in a bowl. Return the pot to  heat and add a drizzle of Olive Oil to the pot when its hot. Add greens to the pot until its about half full, stirring as they cook. Add a few Tbs of the chicken stock and cover. You can use water if you prefer no stock. Repeat, adding greens and stock/water until they are all cooked down. Don't go crazy with the stock because you will want too cook off the excess liquid at the end. Once the greens are tender remove the lid and turn up the heat, stirring consistently until the extra liquid is gone. Now is the time to add the soy sauce/curry powder if you have not used stock. Sift in the flour and stir to coat the leaves, then stir in the herbs, onion, fennel and sausage. Stir in grated cheese.

Remove from pot and pile greens etc. onto a buttered pie plate. Whisk your egg and cream together and then drizzle evenly onto the greens and add some pepper to the top. Bake until lightly browned and bubbly, usually 30 minutes.

Super YUM.
xoxo

Thursday, April 7, 2011

Spring Greens! What should I do with them.....?

While sharing dinner with my girlfriends the other night, we came to the question of what to do with the ENORMOUS quantities of spring greens that are now beginning to grace the Farmers Market and CSA boxes on doorsteps. I decided a few greens focused posts were in order, so here you have them, my bread and butter of greens cookery.

Braised Greens for Any Meal

You Will Need:
1 Bunch cooking greens. Kale, Chard, Dino Kale, Broccoli Raab, Collard Greens, Spinach or Broccoli Leaves are all delicious on their own or mixed together. Keep in mind that Chard and Spinach cook faster than the rest, so they are best cooked alone or added later.
Olive Oil
1/2 Lemon
A few dashes of Cumin
Salt
A few Tbs water

To Make:
Clean and chop greens into large chunks, dispose of stems. Heat a large skillet or pot with a lid to medium high. Drizzle pot with olive oil right before adding greens. Add your greens and a few Tbs water, then cover. If they aren't making a racket, its not hot enough. Cover for 30 seconds and then stir before covering again. Add more water if they dry out before they are cooked through. Cook to desired tenderness, between 1 and 3 minutes. I like mine toothy, so 1 minute is usually enough for me. Greens a pretty forgiving though, as long as they stay bright green and don't turn brown, you haven't over cooked them. Turn heat up to cook of any excess water, then down to low. Add either the juice of 1/2 lemon, a few dashes of cumin and salt to taste. I like mine best a little on the salty side. Stir to incorporate and serve immediately.

These greens are also tasty seasoned with Balsamic vinegar and salt or with sauteed garlic and lemon.