Wednesday, November 30, 2011

Onion Soup Topped with a Gruyere Crostini

So good it brings tears to my eyes. Great for cold nights.
Prep time: 20 minutes            |           Total time: 1.5 hours            |             Yield: Serves 4


· 1 pound yellow onions, 
halved and thinly cut lengthwise
· 3 to 5 sprigs of fresh thyme
· 1 bay leaf
· 1/4 teaspoon sea salt
· Fresh cracked pepper·
· 1 teaspoon all-purpose flour
· 1/2 cup dry white wine
· 2 cups beef stock
· 1 cup water
· 1 1/2-inch-thick slice of ciabatta bread 
· 2 tablespoons unsalted butter
· 1 1/2 cups grated Swiss Gruyère cheese


1. In a large pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. 
2. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. 
3. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
4. Preheat the oven to broil. Arrange a rack in the middle of the oven. Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.
5. Remove the bay leaf and thyme sprigs from the soup and discard. 
6. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.

Source: Epicurious

Thursday, November 10, 2011

Crispy Potato Roast

Spudderly wonderful. Great for a side dish.
Prep time: 20 minutes             |                Total time: 1.5 hours             |            Yield: Serves 8
·  3 tablespoons unsalted butter, melted
·  3 tablespoons extra-virgin olive oil
·  4 pounds russet potatoes, peeled
·  5 shallots, thickly sliced lengthwise
·  1 teaspoon red-pepper flakes 
·  1 teaspoon paprika 
·  Coarse salt and pepper
·  8 sprigs thyme


1. Preheat oven to 375 degrees. 
2. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. 
3. With a sharp knife, slice potatoes very thinly crosswise.
4. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt, pepper, red-pepper flakes, and paprika. Brush with remaining butter mixture. 
5. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

Source: Adapted from Fish Food Blog 

Wednesday, November 2, 2011

Butternut Squash Mac and Cheese

The ultimate comfort food. Great for November.
Prep time: 10 minutes            |            Total time: 30 minutes          |           Yield: Serves 4

· 1 medium sized butternut squash (about 2 1/2 pounds)
· 3-4 cups low-sodium chicken broth
· 3-4 fresh sage leaves
· 3/4 cup heavy cream
· 1/4 pound extra-sharp cheddar cheese, grated

· 1/4-pound Gruyere cheese, grated
· 1 pound of pasta
· 1 teaspoon kosher salt
· 1 teaspoon ground mustard powder
· 1 teaspoon smoked Spanish paprika
· 1/2 teaspoon cayenne pepper 
· Freshly ground black pepper

1. Peel butternut squash with a potato peeler, then cut in half lengthwise. Scoop out seeds and cut the remaining squash into 1" pieces. Combine in a large saucepan with the chicken broth, making sure the broth covers the squash completely. Add the sage leaves and bring all to a boil, then reduce heat and simmer uncovered for about 20 minutes or until squash is fork tender.
2. In the meantime, bring a large pot of water to boil. Add the pound of pasta and cook according to packaged directions until al dente (about 8 minutes). Drain and set aside.
3. Drain the squash, while reserving 1 cup of the chicken broth. Add the cooked squash and sage to the blender or food processor and process in batches until smooth, adding about a cup of the reserved chicken broth. 4. Return the pureed squash to a medium pot over low heat and add the heavy cream, spices, and grated cheddar, stirring until the cheese is melted and the sauce is completely smooth.
4. Pour the sauce over the cooked pasta and stir until well combined. Taste and adjust seasoning, then serve.