french onion soup I’m firmly of the belief that no matter what ails you in the realm of the kitchen, onion soup can cure it. Never cooked before? Don’t think you’ll be able to pull off the kind of cooking you believe you need to go to a restaurant to experience? Start with onion soup. Have only $5 to spend on dinner? I realize it was unfair to even make a passing reference to weepingly delicious onion soup the other day without refreshing it here. One year ago: New York Cheesecake and ShakshukaTwo years ago: Artichoke Olive Crostini and Chocolate Caramel Crack(ers)Three years ago: Spring Panzanella and Lemon Yogurt Anything CakeFour years ago: Artichoke, Cranberry Bean and Arugula Salad and Arborio Rice Pudding Onion Soup [Soupe à l’Oignon] Adapted from Mastering the Art of French Cooking Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar.
Parmesan Roasted Potatoes Ok fine. I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! These are like candy. 100% addictive. I always, without fail, make these with Yukon Gold potatoes because here’s the truth… I’m too lazy to peel the skins off potatoes. This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd. You’re going to start with some naked potatoes…. Add on all the seasonings… Using your fingers, go ahead and toss everything together…. Put them in the oven for about 15 minutes. Once they are nice and golden and crispy, throw them onto a serving platter…. And then EAT!! And just a public service announcement – make a double batch and then serve them with breakfast the next morning too. Parmesan Roasted Potatoes Ingredients Instructions Preheat your oven to 425 degrees.Place the cubed potatoes into a baking dish.
Sick of the Same Old Salads? 17 New Ways to Enjoy Leafy Greens - KitchenDaily Old School – Self Reliance 101 » Blog Archive » make your own ricotta cheese in five minutes Homemade ricotta? Really? That smooth, beautiful layer of yum in lasagna? Yes, dear students, it’s possible. And it’s as easy as kindergarten. The Damsel suspects you have everything you need, at this moment, in your kitchen. At the Old School, the Damsel likes to teach things they used to know by heart in the olden days, and put a new twist on them when she can. First, set a colander over a dish. Measure 2 cups of milk (the higher the fat content, the higher your yield) into a glass bowl or other microwavable vessel. Add two tablespoons of plain white vinegar, or, in other words, one tablespoon per cup of milk. Microwave this for 2-4 minutes, or until you see it start to bubble around the edges. Stir gently. Scoop the solids into the colander and let it drain until it reaches the desired consistency. The resulting cheese is soft and sort of like cream cheese, but less firm. The Damsel loved its fresh taste. Thanks, Kenji, for the microwave method.
Twice Baked Potatoes, Two Ways Hiiii Abby!!! This blog post is dedicated to Abby. Abby emailed me a few weeks ago requesting a recipe that could be made in the microwave. You see…Abby is shacking it up in a dorm this year with only two kitchey-type tools at her disposal: a microwave and a mini-fridge. And since she wants to spend her money on more important things like booze, shoes textbooks, she wanted it to be budget friendly. No biggie, Abby; I got you, gurrrrl! Meet the Twice Baked Potatoes. I made ‘em two ways: decadent and amazing (bacon, cheddar, jalapenos, sour cream) and healthy and good (yogurt, chives, zucchini). I’m not even gonna pretend the healthy way tastes better. You’re gonna start by forking the potatoes. Now, pretend you’re in a video game. If you’re going right (oven), then put them on a baking sheet, season them with salt, pepper and olive oil and bake. If you’re going left (microwave), you’re going to place them on a microwave safe plate, season them with salt, pepper and olive oil and nuke. P.S.
*Simply Scratch*: Parmesan Garlic Bread: Last week was a busy week filled with a field trip to the zoo sandwiched by 3 twelve hour shifts. By Friday I was extremely happy for the weekend to arrive. Although Pat worked late, we still barbecued dinner and relaxed with a few adult beverages after tucking in our girls. Tonight he made a special request… for garlic bread. This garlic bread beats the store bought kind by a mile. Here are the ingredients you will need. Start by pressing the three cloves of garlic into a medium bowl. Mince up a shallot so it measures one tablespoon. Add the shallot to the garlic in the medium bowl. Next, mince up the fresh parsley and measure out a tablespoon. Add that to the bowl along with the salt and pepper. Now add the *gasp* two sticks of butter and the two tablespoons {give or take} of freshly grated Parmesan cheese. Mix until combined. And set aside, just for now. Grab your loaf of Italian bread. Using a bread knife, slice lengthwise in half and place on a sheet pan. Remove and slice immediately.
Soupy Sundays: Lasagna Soup It’s holiday time… yeah!!! You’re decorating, baking, shopping, running around like a chicken with your head cut off… you don’t have time to slave all day for a yummy lasagna. But you do have time for a quick, easy, and delicious fake out in soup form. Similar to goulash, this soup makes a lot, reheats well, and is so hearty that you’ll be good and full for a long day of holiday madness. My version is a happy little melding of Paula Dean’s and A Farmgirl’s Dabbles. I know you’ll love it! Lasagna Soup Ingredients: 1 tablespoon olive oil 1 medium yellow onion, diced 1 green bell pepper, chopped 4 garlic cloves, minced 1 pound ground chuck 1/2 teaspoon crushed red pepper flakes 1 teaspoon thyme 2 teaspoon dried oregano 2 tablespoons tomato paste 1 tablespoon firmly packed brown sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1 32-ounce can, chicken broth 1 28-ounce can, fire roasted diced tomatoes 1 15-ounce can tomato sauce 2 cups broken lasagna noodles 1/2 cup grated parmesan cheese Directions: Preheat broiler.
Baked Parmesan Zucchini Sticks I got kinda hooked on these this summer. I’ve always loved the zucchini sticks my parents served at their pizzeria and used to eat them often when I worked there. But let’s be real, though they are a “vegetable”… the deep fried part kinda trumps the veggie part don’t ya think? I started making these at home this summer…not sure why it’s taken me so long to put this zucchini recipe together. Baked Parmesan Zucchini Sticks Ingredients 3 large zucchini, sliced longways, halved and cut into sticks 2 eggs 1/2 cup plain bread crumbs 1/4 cup Parmesan cheese, grated 1 tsp dried oregano 1/2 tsp dried garlic powder Olive oil spray Instructions Preheat oven to 425 degrees. Tagged as: Appetizers, Side Dish, Vegetarian
World’s Best Dinner Rolls Today’s post is actually a re-post of one of our very, very first recipes–like one of the recipes we had up on the blog before we even launched it! It is one of my most beloved recipes and an all-time favorite of my friends and family-members. I’ve always known that the dough was a little temperamental and that some people have had trouble with it, but it wasn’t until I talked to Sara a few weeks ago and she told me that she has never successfully made these when I realized I needed to do something about it. I’m totally not sharing this to knock Sara in any way–heck, I have never been able to successfully make her famous Creamy Chicken Taquitos, so go ahead, judge me now. I’m saying this because if you’ve tried these rolls in the past and haven’t had a lot of success, be happy to know that a) you’re in good company, and b) I’ve tweaked the recipe, the yeast procedure in particular, in a way that I believe makes the dough more user-friendly and less moody. Ready? Remove from heat. P.S.