How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
A bubbling tureen of onion soup "gratinee"
The best onion soup I have even made!
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Views: 19
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Comment by John Barrows on November 8, 2009 at 3:03pm -
Usually I finish this soup in individual serving bowls by ladling the soup in, covering with croutons and cheese and broiling. This time I put the croutons and cheese in the cooking pot and baked in a very hot oven to get a "pizza effect" on the surface.
I made the broth by roasting beef bones then boiling in water with onion, parsley, bay, sat, pepper and carrot - then strained. In another heavy pot I simmered finely sliced onions (tons of them) covered until it was mushy. Removed the cover, raised the heat, added some salt and sugar, evaporated the excess liquid and browned the onions. Added white wine and broth and finished cooking. Covered the surface with toasted slices of baguette rubbed with garlic and sprinkled liberally with Gruyere cheese. Baked. Scooped out bowlsfull and enjoyed. The best ever!
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Comment by Patrick on November 9, 2009 at 4:39am -
If someone does not want to make their own broth they can use store broth. However, just to keep in mind, the next time you grill some "bone-in" steaks, save the bones in the freezer and use later for your broth production.
This all in one pot method is good if you have enough people to finish it off in one sitting. Otherwise if not you will have leftover croutons sitting in the soup, although not the end of the world, is not desirable. So for a couple or 3 people, small individual bowls or smaller pot.
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Comment by Debbie on November 9, 2009 at 4:30pm
- I like this variation.
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Comment by Laura on November 10, 2009 at 1:44am - Oh oh ! ! This is the best way to get warm when winter is coming ... I love all king of soup !
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ah, yes - duck fat!
We ate our last one two weeks ago (that we brought back from Paris last year).
I know its a little early for it but I couldn't resist !
Looks like a calzone pizza but it's not I know. You can add what ever you like in your brioche, it works ! Eaten with a salad ...
Ah potatoes ! what a story ! and so many ways to cook them.
When I cook "pommes de terre sarladaises" (named from Sarlat in the Périgord) I Boil them first and then I put potatoes slices in a pan to make them brown with parsley, garlic, salt, pepp...
Brian : congratulations ! Any dough you used, your baguettes are very beautifull.
The crust has to be crispy but not thick, with a nice honey brown color !
As you know guys, I make my bread and don't buy it anymore for several months now. I use th...
She's beautifull ! Coca, one of my 2 cats share my breakfast each morning ! He likes goat cheese very much ...
No, the term "Injun" is not a racial slur. The English wire-jawed rulers of India pronounced the word "Indian" as "Injun".
Indian cooking (in this case vegetarian cuisine of the south) is a great example of a regional cuisine, and the simplicity ...
Roll out a sheet of puff pastry (hard to make but easy to buy) and cut in two. On one half, layer sauteed onions, garlic, fresh thyme, braised kale, sauteed wild mushrooms (I used chanterelles) and some shredded cheese (Fontina in this case). Seal...
I would go with your recipe but over night 1st rise, knead, 2 hour 2nd rise, knead. Rest. Form into length. Rest for 1 hour. Put slits in. Bake, covered. ( when I say "rest", I mean the dough, not you)
Yes, the standard baguette has a very hard, crusty crust that your have to work hard to break off a piece. But the inside is very light. I was assuming you'd used the no-knead. I have baked baguettes using the no-knead, and they come out great. Ke...
Or ... we could just go there and find out for ourselves.
Again, one must grow their own or raise their own to avoid the less than desirable stuff. The food industry is too powerful, who lobby to politicians, and in the end win while everyone else loses. Same scenario whether its food or shoe laces.
We ...
You could add cheese if you wanted but all I was trying to do here was make the standard fried potatoes & onions by baking instead.
You could cover the dough instead of using the ice water. Also, I am not so sure that a French baguette has a thick crust anyway. I tend to think that it does not. We'll have to wait until the French Connection checks in.
Actually, I used a recipe that I found in a book called "Local Breads - sourdough and whole-grain recipes from europe's best artisan bakers" (found only at the finest libraries). It's very similar to the no-knead recipe (only you knead this one). ...
Rent and watch the documentary "Food, Inc." (inspired by Michael Pollan's books)
Total corporate control of our nation's food supply from seed to market to table is literally poisoning us - worse than even the tobacco industry. It is even infiltr...
I'm sure it was the no-knead: that's what I taught him ...
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