Michelle's Blog: Easter

Easter was good...we did a little cooking for ourselves and a friend of Matthew's, Andrew. Andrew brought over his new dog Winthrop and he and Katie had themselves a little romp in the no-dogs-allowed park.

Recommended Reading (in no particular order):

Love Lessons: Twelve Real Life Love Stories by Lois Smith Brady
Fireflies by David Morrell
Alice's Adventures in Wonderland by Lewis Caroll
At Blanchard's Table: A Trip to The Beach Cookbook by Bob & Melinda Blanchard
The History of Love by Nicole Krauss
The Wisdom of Big Bird (And The Dark Genius of Oscar the Grouch) by Carol Spinney
Eat, Pray, Love by Elizabeth Gilbert
Skinny Dip by Carl Hiaasen
To Kill A Mockingbird by Harper Lee
Merle's Door: Lessons From A Freethinking Dog by Ted Kerasote
Marley and Me by John Grogan

Recipe of the Month: French Onion Soup

This recipe, courtesy of Tyler Florence from The Food Network, is quickly becoming a staple in our house. So easy, and the flavor is delicious. One of my favorites!

(4-6 servings)

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Directions
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Tuesday, March 25, 2008

Easter

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Recipe of the Month: French Onion Soup