French Onion Soup

2 stick butter
8 Onions, thinly sliced
64 ounces Chicken stock, or Beef
3 tablespoons Worcestershire Sauce
1 teaspoon Better Than Bouillon, or beef cube
1/4 cup dry Sherry
1 cup Parmesan Cheese, grated
Salt and Pepper to taste
1 baquette, sliced 1/2″ thick

Melt the butter in a large stock pot over medium heat. Once it foams, add the sliced onions and saute until translucent, approximately 10 minutes. You want them golden but not brown or crusty around the edges.

Preheat the broiler

Add the stock, the bouillon, Worcestershire and sherry and stir to combine. Bring to a boil, then lower the heat and allow to simmer for another 3 minutes. Add the Parmesan, stir and simmer for another 3 minutes. Allow to stand for ten minutes to allow the flavors to marry. Add salt and pepper but be careful not to oversalt.

Ladle the soup into flameproof bowls, cover the top with sliced baguettes and top with four slices of cheese, allowing it to drape over the sides. Place them under the broiler until the cheese is melted and slightly brown.

Now, comes the best part: Slurping down all that goodness!

Serves 8-10 depending on size of bowl.


Chef’s note: I prefer using the chicken stock because its milder.

Irish Soda Bread

In keeping with the season, I thought I’d share my favorite recipe for Irish Soda Bread. Every time I make this bread, I chastise myself for not making it throughout the year. Let’s face it, no one said you could only eat it for St. Patty’s Day. Right?

PREHEAT THE OVEN TO 425 degrees

INGREDIENTS
4 to 4 1/2 cups of all purpose flour, reserve the 1/2 cup for kneading
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoon butter, softened
2 teaspoons vanilla
1 cup raisins or currants
1 large egg, slightly beaten
1 3/4 cup buttermilk. If you don’t have buttermilk, using regular whole milk is fine.

In a large bowl, whisk the dry ingredients together, then add the softened butter and work the mixture with your fingers until the flour mixture is soft and crumbly.

Combine wet ingredients together and mix, then pour over the flour mixture and stir until you incorporate the liquid into the dough. Dough will be sticky. Transfer the dough to a lightly floured surface. Use the remaining flour, just a little at a time, until you have a nice round ball of dough.

Press in a lightly greased 9″ cast iron skillet. Score the top with a cross and bake for 35-40 minutes. This recipe makes one large loaf.

Erin go bragh!

Butternut Squash Deliciousness

 

6 cups Butternut Squash, cubed
2 garlic cloves, whole
1 medium-sized onion, quartered
1 stick butter
64 ounces chicken stock
Salt to taste

In a 5 quart pot add all five ingredients and cook over a medium high flame. Cook until tender, approx. 10 minutes, but test with a fork. Remove from flame and allow to cool slightly.

Ladle into a blender and puree until smooth.

Depending on the season, serve hot or cold. If you want to get a little fancier, crumble an anisette biscotti and sprinkle over top before serving.
Serves 8-10 

You’ll notice I did not add any other seasonings because, honestly, this was delicious on it’s own, but there are so many wonderful things you can add: coconut milk, curry, nutmeg, cinnamon, and the list goes on and on. This recipe was designed for the working woman who needs to make dinner in a hurry.

 

Let me know how you liked it!

Bon Appetit!!