Friday, April 2, 2010
French Onion Soup
So, remember when we made all the veal stock? We had to cook something with is, and John loves French onion soup, so we made French onion soup.
This recipe is from the same cookbook as the veal stock, Staff Meals. There were some weird things about this recipe. I'm going to give you the recipe and then tell you what I would change.
French Onion Soup by Staff Meals
OK, so the recipe didn't work out quite like it was supposed to. The onions didn't brown enough in the time allotted, because there were a lot of them in that pot. We wound up using two pots to brown them and it took us about 60 minutes, not 30. Also, we topped our with French bread and gruyere and broiled them for a minute in individual soup bowls, like they do in restaurants.
The onions had a lot of liquid in them, which I think prevented them from browning properly. My advice would be to brown them for a few minutes in a big skillet so they can cook evenly, just to cook some of the liquid off first. Then, transfer them to a pot to slowly brown some more.
I forgot to take a photo of the finished product, but it looked kind of like this:
And now we have 21 cups of veal stock remaining. What should we make next?
This recipe is from the same cookbook as the veal stock, Staff Meals. There were some weird things about this recipe. I'm going to give you the recipe and then tell you what I would change.
French Onion Soup by Staff Meals
- 2 tbs unsalted butter
- 1 tbs canola or other vegetable oil
- 5 large onions, peeled and sliced lengthwise (about 5 cups)
- 1/2 cup port
- 1/2 cup dry white wine
- 1/2 cup brandy
- 1/2 tsp sugar
- 8 cups veal stock, beef stock or chicken stock
- Coarse salt and fresh ground pepper, to taste
- Crisp croutons and parmesan for garnish
- Combine the butter and oil in a medium-large stockpot and heat over low heat. Add the onions and cook, uncovered, until brown but not crisp, about 30 minutes, stirring occasionally. Increase the heat to medium high and cook the onions, uncovered, stirring often, to further brown and caramelize them, 5 to 10 minutes more.
- Stir in the port, white wine, and brandy and bring to a boil over high heat. Cook, uncovered, until reduced by half, about 5 minutes. Add the sugar and stock and bring to a boil, then lower the heat to a simmer. Cook the soup for 1 hour to allow the flavors to blend. Taste and season with salt and pepper. Serve. Top with croutons and parmesan.
OK, so the recipe didn't work out quite like it was supposed to. The onions didn't brown enough in the time allotted, because there were a lot of them in that pot. We wound up using two pots to brown them and it took us about 60 minutes, not 30. Also, we topped our with French bread and gruyere and broiled them for a minute in individual soup bowls, like they do in restaurants.
The onions had a lot of liquid in them, which I think prevented them from browning properly. My advice would be to brown them for a few minutes in a big skillet so they can cook evenly, just to cook some of the liquid off first. Then, transfer them to a pot to slowly brown some more.
I forgot to take a photo of the finished product, but it looked kind of like this:
And now we have 21 cups of veal stock remaining. What should we make next?
April Fools!
Yesterday was April Fools day, and also our turn for dinner club. We'd made grilled lamb, so I asked everyone to bring a red wine. Kate and Sam brought this:
But we knew they were pranking us. I mean, that is just a ridiculously huge bottle of wine. Also, it says "100% grape wine" on it, which is hilarious.
It's funny that they pranked us at dinner club, because I had my own prank in the works. A dessert prank.
I had made some lemon shortbread cookies for dessert, but I decided to prank our guests with a different dessert.
I bought two round cakes at HEB and cut the middle out of one of them and put two water balloons filled with water in it. Then I put the second cake on top and iced the whole thing. Since it's Easter this weekend, I wrote "I Heart Jesus" on the top.
I needed someone other than me to cut the cake, so I could take video. I told Jarret that he loves Jesus more than anyone else, so he had to cut the cake. There's some discussion in the beginning of this video about what song to sing for Jesus. I hope you don't think we're too sacrilegious. I know Kate was concerned about that.
You can tell from the audio that I freaked out when Jarret first cut into the cake, because the water balloons didn't burst. He'd actually cut right in between the two balloons. But the next cut punctured one of the balloons. You can't really see the water, but you can tell by everyone's reaction what happened.
Kate was very sad that the cake was a prank. She really wanted some cake.
Here's what the cake looked like after we cut it.
For the real dessert, I'd made lemon shortbread cookies with lemon curd, orange marmalade and whipped cream (blog post with recipe coming soon). Kate was happy to hear that there was a non-watery dessert. So that was my April Fools prank! It worked pretty well. It made me happy. It was fun and no one got hurt, and then we had cookies! All pranks should end with cookies.
But we knew they were pranking us. I mean, that is just a ridiculously huge bottle of wine. Also, it says "100% grape wine" on it, which is hilarious.
It's funny that they pranked us at dinner club, because I had my own prank in the works. A dessert prank.
I had made some lemon shortbread cookies for dessert, but I decided to prank our guests with a different dessert.
I bought two round cakes at HEB and cut the middle out of one of them and put two water balloons filled with water in it. Then I put the second cake on top and iced the whole thing. Since it's Easter this weekend, I wrote "I Heart Jesus" on the top.
I needed someone other than me to cut the cake, so I could take video. I told Jarret that he loves Jesus more than anyone else, so he had to cut the cake. There's some discussion in the beginning of this video about what song to sing for Jesus. I hope you don't think we're too sacrilegious. I know Kate was concerned about that.
You can tell from the audio that I freaked out when Jarret first cut into the cake, because the water balloons didn't burst. He'd actually cut right in between the two balloons. But the next cut punctured one of the balloons. You can't really see the water, but you can tell by everyone's reaction what happened.
Kate was very sad that the cake was a prank. She really wanted some cake.
Here's what the cake looked like after we cut it.
For the real dessert, I'd made lemon shortbread cookies with lemon curd, orange marmalade and whipped cream (blog post with recipe coming soon). Kate was happy to hear that there was a non-watery dessert. So that was my April Fools prank! It worked pretty well. It made me happy. It was fun and no one got hurt, and then we had cookies! All pranks should end with cookies.
Wednesday, March 31, 2010
Happy Anniversary!
John and I have been married a year now and been together for 3.5 years. We have made pies, laughed a lot, taken trips, helped each other through heartaches, and tried, above all, to be kind to one another. He is my best friend and the person I want to talk to, without fail, every day.
I guess what I'm trying to say is that we reached the open farting stage. Like, 3 years ago.
A whole year has gone by, and while we are not wiser, we are definitely older. We've had a lot of fun this past year, getting a new dog, taking trips to see family, going to upteen weddings, eating way too much food.
Also, it's my one year blogiversary! I've been blogging for about a year now. Well, less than a year, but we'll call it a year because I'm only doin one anniversary post and this is it.
To commemorate all of these wondrous occasions, I've got something exciting in the works. Probably going to post it this week or next, so come back and check!
Thank you all for reading! Your comments and feedback make my heart go pitter-pat! Blogging is such a solitary thing that you forget that people are actually reading your words, but you guys always let me know what you think. And for this, I thank you.
I guess what I'm trying to say is that we reached the open farting stage. Like, 3 years ago.
A whole year has gone by, and while we are not wiser, we are definitely older. We've had a lot of fun this past year, getting a new dog, taking trips to see family, going to upteen weddings, eating way too much food.
Also, it's my one year blogiversary! I've been blogging for about a year now. Well, less than a year, but we'll call it a year because I'm only doin one anniversary post and this is it.
To commemorate all of these wondrous occasions, I've got something exciting in the works. Probably going to post it this week or next, so come back and check!
Thank you all for reading! Your comments and feedback make my heart go pitter-pat! Blogging is such a solitary thing that you forget that people are actually reading your words, but you guys always let me know what you think. And for this, I thank you.
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