French Onion Soup Recipe French Onion Soup with its hardy constitution, tangy onion flavor and wonderfully thick cheese was served throughout history, some say as far back as the ancient Roman and Greek era. Although rumor has it that King Louis the XV of France has also been credited with its creation, a quaint story of him returning from a hunting trip, famished, with nothing in the pantry but onions, champagne and a crust of bread. Enjoy this classic French onion soup recipe that will be sure to embrace your senses and feed your hunger. Ingredients: 4 onions2 Tablespoons butter2 cans beef broth1 soup can water1 teaspoon Worcestershire sauceToasted bread4 thick slices Swiss cheese Directions: 1. 2. 3. 4.
Garlic Butter Recipe - Steakhouse Garlic Butter Recipe Nothing beats the sight of a melting dollop of garlic butter slowly disappearing over a perfectly cooked steak! This easy to make garlic butter recipe is perfect for steak, chops, chicken, and even seafood recipes. Garlic butter will keep in the fridge, and can be made well in advance. Makes 1/2 cup of Steakhouse Garlic Butter Prep Time: 10 minutes Total Time: 10 minutes Ingredients: 1 stick unsalted butter3 garlic cloves, crushed and minced fine1/2 tsp Worcestershire sauce1/4 tsp white pepper (may substitute black)1/4 tsp salt, or to taste1 tbsp fresh chopped parsley Preparation: Put the butter in a bowl and leave at room temperature until it is soft enough to work. Refrigerate until firm.
Drunken Cowboy Beans | Maker's Mark® Kentucky Straight Bourbon Handmade Whisky by Chef Sheamus Feeley, Executive Chef & Partner, Farmstead Restaurant I only use Rancho Gordo beans in the restaurant, as I feel they are the best dried bean available. I never have to soak them, and they cook fast, with great-tasting pot liquor. Pinquito beans are a classic side to Central Coast barbecue (Santa Maria style) here in California. I call them "Cowboy beans" when I serve them with my whole-hog barbecue. But with a little Maker's Mark® Bourbon... Benton's Bacon, which you can also order online, just happens to be some of the smokiest bacon in the USA. Prep Time: 1 day beforehandCook Time: 2 hoursLevel: Intermediate Makes 8 cups Cooked Beans Combine all ingredients in a large pot and bring to a boil over high heat. Cowboy Beans Render the bacon until crisp in a large pot over medium-high heat, stirring often, about 10 minutes.Add the onion and sweat on low heat for 3-4 minutes. Print This
Summer Squash Risotto with Fresh Garlic, Petite Peas & Basil | Vegenista My CSA has already been keeping me very well stocked in the summer squash department, & it’s not even officially summer yet! I don’t have a lot of tried & true summer squash recipes, so I decided to come up with my own - a risotto! I received a few stalks of fresh garlic from the CSA, & having no clue how to use them, I asked the gal at the farm stand what she recommended. She said she uses it just like you would a garlic clove, so I minced up one stalk & used it in my risotto! "Summer Squash Risotto with Fresh Garlic, Petite Peas & Basil"2 Tbsp. Super creamy, yummy & summery! Enjoy!
Homemade Lemonade Making a big ol’ batch of lemonade is one of my favorite summertime rituals, and I’d be seriously lost and forlorn in the wilderness if something happened to the worldwide lemon crop one year and I wasn’t able to make it. No mix or frozen concentrate can possibly give you the same fresh lemony flavor as the real stuff; plus, when you make your own, you can control the level of sweetness to suit your tastes. If you like things a little sweeter, you can up the syrup; if you like things so tart, your face contorts…you can ease up on the syrup a bit. And a plus: Your hands will smell like lemons all day! Mmmmm. Here’s all you need, man: 4 cups sugar 2 dozen lemons Water Ice A few hours (or a whole day) in advance, make a sugar syrup by combining 6 cups of water… With the sugar in a large saucepan. Heat it over medium heat until the sugar dissolves. I’m obsessed with the word viscous right now. Juice all the lemons into a pitcher. This will exhaust you and make you want to take a nap. Ingredients
Peanut Butter Cheesecake Brownies Recipe | In The Pantry We're finding it difficult to come up with a richer, more decadent dessert than this.It's a good thing we stock up on peanut butter, because we're going to need it. Averie Sunshine's new cookbook, Peanut Butter Comfort, has over 100 innovative, delicious and yes, totally comforting peanut butter recipes. Next up, a brownie recipe with a delicious identity crisis. Related: Fudgy Macadamia And Peanut Butter Brownies Recipe This recipe is a two-fer. Reprinted with permission from Peanut Butter Comfort Servings: 18 to 24 thick brownies IngredientsBrownies 3/4 cup (1 1/2 sticks) butter, melted6 ounces dark or semi-sweet chocolate, melted1 1/2 cups granulated sugar1/2 cup light brown sugar, packed2 tablespoons brewed coffee (optional)1 1/2 teaspoons vanilla extract3 eggs1 cup all-purpose flour3/4 cup semi-sweet chocolate chips Directions:For the brownies: 1. For the peanut butter cheesecake layer:1. Level of Difficulty: ModeratePrep Time: 30 minutes plus chilling timeCooking Time: 50 minutes
zucchini slaw One of the toughest things about living in New York City is the lack of any outdoor space. During the winter when the city is cold and wet, you don’t miss it so much. But now that it’s summer, there’s nothing I like better than sitting outside on a warm, breezy day. Of course, there are plenty of parks in New York, along with a beach that’s an hour train ride away—not everything is cement and steel. Because I don’t have a yard, I also don’t have a grill or a smoker, which means my knowledge of outdoor cooking is purely based in theory and not in practice. People are often surprised when they visit Texas for the first time and see people enjoying vegetable dishes. This slaw isn’t an exact duplicate of what we ate growing up, as for one thing it uses shredded zucchini instead of cabbage as its main ingredient. Sure, side dishes may not be the main event at your backyard barbecue, but there’s no reason why they should be an after thought. Zucchini slaw Chill for one hour. Yield: 8 servings
No-Mayo Coleslaw Recipe | Fresh Tastes Blog | PBS Food I’m not a big fan of traditional coleslaw. Call me crazy, but I really don’t get the appeal of raw cabbage swimming in mayonnaise soup. That’s why I make my coleslaw without mayonnaise. Instead, I use lemon juice, a little honey and generous dose of olive oil. I’m going to guess there are a few of you reading this and shaking your heads saying, “that’s not coleslaw”. Lately the word “slaw” has taken on a life of its own, referring to salads made with all kinds of vegetables such as kale, carrots, and kohlrabi. I used lemon here, but this is also great with vinegar, or lime juice. When buying a head of cabbage for coleslaw, you want to find a young fresh one, as the leaves tend to get tough as they mature. Try a healthier alternative with this no-mayo coleslaw recipe with lemon juice and honey for extra flavor. Ingredients Directions Remove any tough outer leaves from the cabbage. Yield: 6-8 servings
Enchiladas verdes recipe When I used to go home to Houston, my first stop after I got off the plane was a restaurant called Amalia’s. It was a Tex-Mex joint and on the menu there was one of my favorite dishes—enchiladas verdes. Amalia’s enchiladas verdes were the best in their class. The sauce wasn’t complex, as it was just a tomatillo, serrano, garlic and cilantro blend. Now, I realize this is a restaurant dish I’m talking about, and one thing I’ve learned through the years is that nothing beats home cooking. But then late last year I received sad news. Now, this might sound odd, but the news was devastating—it was almost as if a friend had died. Amalia’s salsa had a mellowness to it, which implied it was cooked as tomatillos are pretty tangy in the raw. After a few more unsuccessful attempts, I read about a Hatch chile salsa that boiled everything before throwing the ingredients into the blender. Method: To make the salsa, place the tomatillos, onion, garlic, serrano chiles and cilantro in a large pot.
Cool off with hot jalapeno pickles If you’re of a certain age, you may remember a time when along with chips and salsa, you also got free corn tortillas, pats of butter and hot pickle relish served to you at your local Tex-Mex restaurant. You’d see this in classic Dallas places such as El Fenix or El Chico, and in Houston establishments such as Molina’s. The hot pickle relish, also known as escabeche, was made up of jalapenos, carrots and cauliflower and it was tart, fiery, crunchy and yes, very refreshing. There’s been a lot of bad news about jalapenos lately, namely those from Mexico. Earlier in the summer I bought a jalapeno plant and it produced two tiny peppers, until it started shedding all of its leaves working its way toward a slow death. I eat a lot of jalapenos so I am pleased they are now in season and I can find them in abundance at my local farmer’s market. It’s a shame you don’t see hot pickled jalapeno relish in Tex-Mex restaurants more often, especially since its piquancy really wakes up your appetite.
Soup Recipes: Creamy Green Pea and Potato Soup Leeks, potatoes and frozen green peas quickly cook into a creamy, hearty soup that tastes like spring. See Kitchen Notes for a vegetarian version. Recipe below. Spring in Chicago is being its usual capricious self. Warm, sunny days mix it up with cold, blustery, rain-filled stretches. It’s the same story in the kitchen. You’re looking at Tuesday’s five-day forecast for Chicago above. Many green pea and potato soup recipes call for puréeing everything. Creamy Green Pea and Potato SoupServes 4 2 tablespoons unsalted butter 2 leeks, white and pale green parts only, sliced into thin half moons 1 teaspoon dried tarragon 1 clove garlic, minced 3 cups reduced sodium chicken broth 2 cups water (plus more as needed) 1-1/2 pounds Yukon Gold potatoes (about 3 large potatoes) peeled and cut into a bite-sized pieces 2 cups frozen peas freshly ground pepper salt, if needed Melt butter in a large, heavy stock pot or Dutch oven over medium flame. Add potatoes and bring to a boil over high heat.