Quick and Painless French Onion Soup

Add croutons, top with cheeses, and broil until slightly golden brown and bubbling and sticking to the edge of a soup crock...sigh.

I'm not sure where this recipe originally derived, but I got it from my friend, who got it from her sister, who got it from ??? I will promptly give full credit to my friend, Kellie, since she made it for me. Yay. This recipe is so easy and quick and DELICIOUS, despite all the recipes that INSIST on caramelizing onions (40 minutes), adding Gruyere cheese ($$$), and simmering on a low boil for a significant length of time (90 more minutes).

The foodie snobs will undoubtedly snub their pristine noses at this. As stated in previous posts, you really can overdo....unnecessarily, a recipe.
The only thing I added to this recipe was bay leaves. The step of rapidly boiling for 15 minutes, replaces the lengthy caramelization step. The result? One of the best french onion soups I've had.
Do not skip the Sherry, this is key in the flavor aspect.
Use provolone and Parmesan instead of Gruyere.....the cheese is just as melty-gooey....and just as delicious.

Serves 4-6 hungry people

Ingredients:

5 medium onions- peeled and sliced into 1/4 in. slices

1/2 stick butter

salt/fresh ground pepper-to taste

1- 32 oz. carton beef broth

1-32 oz. carton chicken broth

1/4 c. dry sherry

2 bay leaves

Topping:

2 slices provolone cheese for each crock of soup (I'm greedy like that)

1 T. grated parmesan cheese

Any flavor croutons-as many as you like

Saute onions and bay leaves in butter, with salt and pepper to taste, until onions are translucent and wilted, over medium high heat. Keep stirring frequently.....took me 15 minutes.

Add both chicken and beef broth and bring to a boil....took 5 minutes.

Once to a boil, let the soup RAPIDLY boil, over high heat for 15 minutes.

Turn off the heat and let soup rest for 10 minutes. Then, add the dry sherry.

Ladle into soup crocks. Top with croutons, and provolone cheese, then sprinkle with parmesan cheese. Place on a cookie sheet and broil until browned and bubbly...the longest 3 minutes of your life.

Total cooking time: 48 minutes. SCORE!!!!!!

Now, just imagine dipping your spoon into a crock of this and pulling up bits of onion, and croutons, and melty-gooey cheeses....I love soup.

Truth be told, I've eaten this the last 2 nights.....and I couldn't be happier.

Thank you Kellie, for this absolute gem!

What I've learned from 9/11

I can ask anyone what they were doing that day, and each and everyone of us can clearly remember that morning as if it were yesterday.
I have become a bit obsessed in anticipation of the 10th anniversary of one of the worst attacks on United States soil. More recently in the last few days following articles, videos, pictures of then, and now.
To this day, it clearly upsets all of us. It still resonates globally, 10 years later.
On the eve, of the Anniversary of such a planned and devised catastrophe, naturally I spent my day cooking.
It's what I do to clear my thoughts. My therapy session lasted all day, in the kitchen, grateful once again, that I wasn't directly affected with the loss of a family member.
Though I did take a break and watch the televised dedication ceremony in Shanksville, PA for the memorial currently being built to honor the 40 passengers and crew that bravely met evil face to face, and VOTED together in the heat of peril to fight the evil. I bawled today, just as I did 10 years ago, tomorrow.

3,460 presumed lost, including emergency personnel (aka) first responders.

What did I get out of my "therapy session?"
Just like the surreal moments following the attacks on 9/11/01, I realize We stand United. The out pouring of dedication, wanting to help, wanting to be there, wanting to rebuild, reconstruct our homeland security, remains forever emblazoned in my memory bank.
22 days after 9/11, the first attacks on Afghanistan were launched, and 2 million men and women made the decision to join our military.
We remain united in comforting the families that have lost loved ones, and honoring them.
Most of all, I realized today, the eve of 9/11, that these last 10 years have been my happiest.
My children are healthy, thriving adults.
I have met and married my Hub's.
All three of my children have married, and married well.
I have been blessed with three beautiful grandchildren.
I went, and graduated from college.
Three members of my family (my son included) have signed up willingly and have served, one still serving. (Army).
While simmering the "trinity" for my Jambalaya, it dawned on my, once again, this is America. Home of the free, land of the brave.
Despite the horrors of the past, We endure.

Marinated Hot Banana Peppers

If I could give kudos to the actual growers of these peppers, I would.
And I'll attempt at giving them kudos, without sacrificing their privacy.

A lovely couple, complete with a simple resolution to just get through the work week, life, and all that life seems to fling their way.

On this, I can relate.

Though, they handle it gracefully, for the most part, complete with a vulnerable side, of which, I also can relate to.

It's been an honor, a blessing, and filled with many laughs, and many surprises along the way.

For instance, a no dour...."what about me," mode.

Someone that understands, I'd rather text, than talk on the phone, but when necessary, I will talk on the phone.

A shared interest in gardening, woodworking, hunting, cooking.
A shared sense of humor, and loving to laugh out loud.

A shared love of pups, dogs, and cats.

A shared interest in the welfare of our country, without being maniacal.

A shared interest of our kids, and our grand babies.

A shared interest in living life, on life's terms.

And someone we can share our experiences/defeats, with.

The "surprise?"

Learning that two people you met a couple of years ago, have slowly become best buds. Via, other friends.

Priceless.

Absolutely, priceless.

I had the honor of picking through this couple's garden, at the cost of their labor and toil, that was now waning, to pick the last bits of hot peppers in their final glory (see previous post).

Brought the lot home, went to the Hub's infamous recipe (soon to be famous), and here it is.

Thank you both..

Fingers, lips, nose, are burning, and I still smell of garlic, But I'm grateful for meeting you both.

Ingredients:

3 lbs. hot banana peppers- sliced into 1/2 in. chunks

4 c. apple cider vinegar

3 c. canola oil

3 c. water

3/4 c. canning salt

1/4 c. dried oregano

1 whole head garlic- minced

Rinse hot peppers to clean. If you have hair to the shoulder, pull it up. Any interferences will cause you to wipe face, etc....while chopping peppers, and if they're hot, you should avoid this.

In a large, gallon sized, glass jug, mix vinegar, oil, water salt, oregano, and garlic. Shake to mix.

Start chopping peppers into chunks. The smaller ends of peppers have no seeds. Add to jar.

The larger ends have a pith, reserve them.

Take the larger ends and pop the pith out with fingers. I like my hot peppers, hot. So I take the discarded pith, and scrape them for the seeds. I add the seeds to the marinade to heat it up.

Once you have all the peppers chopped, and added to the marinade, let it sit for two hours.

Every 15 minutes, when you see the vinegar separating from the oil, shake that jug vigorously to blend while waiting for the two hours.

It's a bit of a process, I know. But, well worth the effort.

Now, load the peppers into canning jars, then add the liquid to the top. Seal with lids, then run under hot water.

This doesn't seal them, as in canning, but they will last for at least one month in refrigerator.

Serve the peppers with chicken, pork, beef, fish, on sandwiches. We've even been known to plop them on buttery crackers and eat as is.

Very garlicky, hot and tangy, all at the same time.

Whew! My mouth's on FIRE!

Days of Summer are numbered

As we begin the ending days of summer, that will soon transcend into cooler, crisper days and nights, I only have one thing to say.

Good.

I spend a good six months, per year, bitching and moaning about winter, and it's incessant grip that we always seem to have here in Western PA., February and March, in particular. Feels like an icy cold purgatory of sorts. I remember calling my daughter, who lives in Georgia (Grrrrrr), and announcing on a chilly March day, " I can't believe it's 40 degrees today! I only have two shirts, jeans, boots, and a sweatshirt on, it's so nice out!"

My daughter's typical response....after stating it was a mere 72 degrees there," Move. To. Georgia."

It is during these particular months (Feb.-March) I start salivating at the thoughts of homegrown fruits and veggies, wide open windows, cook-outs, wading aimlessly on a raft in a pool, iced tea brewed by the sun, and my dry, cracked lips finally healing.

Then we get to April, which can be chilly and deceiving, and VERY iffy. But it does inspire what lays ahead in May.

May comes, and it starts warming up, literally everything. The earth, the dirt, our (formally) frozen hearts at the prospect that summer is indeed, just around the corner. The frost warning is formally history.

We start the arduous process of raking away the dead non-growth, to allow new growth. Re-tilling, re-mulching, and re-planting. We spend way too much money at Lowe's and start dragging out the porch/patio/deck furniture, in the hopes of finally being able to LIVE outdoors!

Then June hits. If ever there was a "crack" month here, it would be June.

June is the payload of summer months. Kids are just getting out of school, the windows are opened, humidity is hovering around 25 %. Everybody is happy, and trying to regain some color on their pasty white skin, while actually enjoying warm days. The trees are in full regalia, the dogwoods are in full bloom, and the once latent perennials, are coming back to life with a vengeance.

Then there's July. While half of the days are tolerable, the other half are miserably humid. The "Dog Days" are upon us. It's becoming increasingly difficult to function in an central air-less, home. Still, many functions to attend, vacations, pool parties, graduations, fourth of July parties, and a multitude of activities that speak loud and proud....Summer! Duda's corn is finally here, and the garden is starting to yield it's bounty.

Here comes August.

The one big regret I have, and continue to have, was to ignore the suggestion of putting in central air back in November. We just got a brand new furnace (free-long story), and we had the funds at the time. But, being it was 28 degrees, central air was the furthest thing from my mind.

Bad Kate.

Back to August. By August, we're still riding the, 'I'm so happy it's Summer mode,' the harvest hits mid-month, we start canning, freezing, still cooking out. But the mosquito's, fly's, gnats, bats....have become a little Army. Grown in size, and numbers. Unless you douse yourself with a cancer-inducing, pretty smelling pesticide, consider yourself tonight's Fillet Mignon. Kids are STILL out of school... even the flowers are starting to wilt. By the end of August, The humidity is in the 70-80% range, and spending many sleepless nights, tossing and turning in a hot house, picking gnats off my sweaty skin, and cursing the "damned veggies that keep reproducing, even though you've spent hours, canning, freezing, cooking, etc..." suddenly gives me the urge to crave cold days, hot apple cider, and homemade soups. Call me crazy.

August is hurricane season, even Mother Nature knows.

Yesterday was hell on earth. It was like, 94 degrees, along with, I swear 100% humidity. We went to a lovely cookout to celebrate Labor Day. Even when I chewed the delectable food offered, it made me sweat more. Bugs were in full force, and I couldn't even sit at the picnic bench with the six other people, as the body heat, in combination with the heat itself, was too much.

With a glorious storm rolling in today, and the promise of tomorrow's high at 70, that's right, seventy....I welcome September.

Yay, September! Don't you worry. It may take me a few months, but soon I'll be bitching about the cold.

It's a vicious cycle.

 Though I do LOVE Summer. Thank you Summer, for the wonderful memories, the great food, warm days, and friends, but I'm over it.

With the end of summer in mind, and leftover corn on the cob in my fridge, here's an easy recipe to use up one of summer's limitless bounty.

Corn Chowder (serves 6-8)

Ingredients:

1 lb. bacon-Cut into 1/2 in. chunks (reserve 2-3 T. bacon grease)

3 ribs celery-chopped

3 carrots-peeled and chopped

1 medium onion- peeled and diced

2-3 Bay leaves

1 t. dried Thyme

Fresh ground pepper-to taste

6 c. chicken broth(or stock)

4 ears, previously cooked, corn on the cob-sliced off cob

3 medium sized potatoes-peeled and cut into 3/4 in. chunks

1 c. heavy cream

Kosher salt-to taste

Saute bacon "lardon's" (that's fancy-schmancy talk for, chunks) until crisp. Remove bacon to a paper lined plate. Drain all but, 2-3 T. bacon grease into a heat resistant container for future use.

Add your mirepoix (that's fancy-schmancy talk for, celery-carrots-onions) to pot with bacon grease. Add bay leaves, pepper, and thyme. Saute, until slightly sweated.

Add chicken broth/stock and simmer, on low heat, with lid on for roughly 20 minutes.

Remove corn from husks with a knife. I even take the back edge of knife and scrape the cobs right into the pot. Let simmer another 10 minutes, then add those chunky potatoes.

Cover the pot with lid and simmer another 15 minutes. Remove from heat.

Add cream while stirring soup. Adjust seasoning with salt to taste.

I ladle this up in soup crocks, sprinkle with cooked bacon bits, and have at it.

What if...you were asked to define your dream meal.

Ridiculous.
Oh, the layer's that would consume this.

Keep in mind this is your dream meal, regardless of protocol: app, salad, entree, dessert, etc.

I can't help thinking of those on such a stringent, limiting, to say the least, list.

I asked my Hub's this question, his was limited to a "3 pound beef tenderloin, with sauteed mushrooms, and a potato, and a salad with chunky blue cheese dressing and bacon bits."

Just for shits and giggles, imagining I could actually consume this much food, here's where mine would begin.

Though, I'm sorta' liking my Hub's response.

Let me begin. First and foremost, it would be cooked by someone other than myself. Who had just as much passion as I do with food and the consumption of food. And keeping it simple.

If you made me a PB and J, I would love that you took the time, to make me that PB and J. And quite frankly, I would love that PB and J for just those reasons.

Secondly, it would have to be sourced from local farmers, vendors, etc.

Thirdly, I know this is a crazy adaptation, but this is my dream meal, ok?

Here we go.

 Since we're all used to a schedule, or shall I say regimen, let's start with appetizers.

My appetizers would be sort of  smorgasbord of sorts. Not limited to one, but a collection of what I've experienced over the years.

Let's start with a trio of crostini's. First of all, my Mom's pickled eggplant. So laden with fresh garlic you have to choose an alternative corner of the house to spare your Hub's or significant other for the night. Then I'd have a fresh bruschetta with loads of fresh Roma's, basil and shaved, aged Parmesan cheese. To top the trio, I'd complete it with a smoked bluefish pate'.

Continuing with appetizers, I'd have Mussels a 'la Muer from the Grand concourse, poached in a tomato-wine broth that screams, eat me, and dunk some crusty bread in that broth!

Next up, on the appetizer list would include beefy mushrooms stuffed with jumbo lump crab meat, topped with creamy cheese. A sort of crab cake situated in a mushroom.

And finally, a selection of sushi, complete with wasabi, and ginger. My personal favorites are tuna, salmon, crab, and eel.

I told you this was ridiculous, let's move on to soup.

I honestly believe my all-time favorite food is soup. No lie, my Mom will verify this fact. In fact, if asked to eliminate all "dream" items from my list, except for one, I would wholeheartedly go for my Dad's vegetable soup. It's actually a beef-veggie soup, one that has yet to be duplicated.

This of course, would have to be served with a crusty, dense sourdough bread, with butt-loads of butter, to complete my dream list.

Continuing with dream list, a palate cleanser.....ha ha!

Ice cold watermelon (May thru July), seedless, and cut into bite-sized chunks. Not the two-bite chunks. And no chopped mint, or salt. Let the watermelon speak for itself!

Anal? Yes!

Ok, onto the pre-entree, an ear of corn (in July) from Duda's farm with as much butter and salt as you can slather. Those kernels are so tender and sweet, they literally pop off the Cob when you bite into them.

Next up, entrees. I have two, since I'm always willing to have more than one...

First selection would be Chicken Picatta with a homemade pappardelle noodle, with homemade marinara sauce. I love the beefiness of the pappardelle noodle with a light, garlicky-basil infused marinara. I also love the fact that the "picatta" has a light lemon-wine sauce with tangy capers. The pounded chickens medallions would be so tender, they succumbed to the edge of my fork.

I would definitely have a side of sauteed escarole with beefy white beans, garlic, and extra virgin olive oil.

Second selection on entrees would include a blackened fillet of salmon with a fresh pico di gallo, no side accoutrement's needed. Flaky morsels of meaty salmon, beckoning for a pico-infusion, while giving a spicy-cilantro edged bite. I'd even squeeze a lime wedge on that one.

Onto the salad, which I could eat any. But, for all intense purpose's, and the dream meal, I'm with the Hub's on this one. I would desire a crispy romaine, chopped, with bits of crispy bacon, and homemade blue cheese dressing. Except, I would add slivers of red onion to this as well.

Dessert: I have two.

A fresh July peach from Gaffney, South Carolina. As is. One bite into this plump and succulent fruit, and you'll know why a chin bucket is required. To die for.

 Anddddd,

 My Mom's homemade Vichyssoise, yet another soup...I warned you. Complete with potatoes, leeks, cream,  fresh chopped chives, and chilled. Absolutely delicious, and decadent. No pastries needed.

What's YOUR dream meal?

Keeping it real Pasta Carbonara

I love Pasta Carbonara. According to the stories I've been reading, it was created by a chef after hours due to it's simplicity of ingredients, and quickness of preparation. It is easy to prepare but I must warn you ahead of time to follow the instructions or you may end up with scrambled eggs and noodles, as I did on the first try.
With my second attempt being a success, I learn quickly what not to do.
Pasta Carbonara is a classic dish that doesn't need hoots and whistles. I wisely decide to stick with the classic recipe and was rewarded (the second time) with a velvety sauce clinging to the pasta, with bright and fresh green peas and crisp morsels of bacon all playing a part in this harmonious blend. A majority of the recipes called for pancetta, but let's face it, pancetta is pricey and out of my budget. I found the bacon to be a perfect substitute. I don't usually favor "Rules" to any recipe, but trust me on this, they are very easy rules to follow.
Rule #1- Prepare in a LARGE skillet. Mine initially was too small and it was extremely difficult to manage a pound of pasta.
Rule #2- Have all the ingredients prepared ahead of time. Once the cooked pasta hits the skillet, it's literally one minute cooking time.
Rule #3- Do not cook eggs with pasta for more than one minute. You will have scrambled eggs!

Ready? Set? Go!

Ingredients: Serves 4 "real person" portions
Adapted from here: http://www.foodnetwork.com/recipes/guy-fieri/carbonara-classica-recipe/index.html

1 lb. smoked bacon- cut into 1/2 in. dice
6 large eggs
1/2 c. grated parmesan cheese
1 T. fresh ground pepper
1/4 t. cayenne pepper
1 lb. spaghetti-uncooked
1 c. frozen peas
2 T. kosher salt
4 T. chopped fresh parsley

In a large skillet saute bacon until crisp. Remove to a paper lined plate and reserve 2 T. fat in skillet.

Separate 5 eggs and reserve yolks. Discard (or save) the egg whites. Crack 6th egg and add it to yolks. Whisk in parmesan cheese, black pepper, and cayenne. Set aside.
Cook the pasta in salted water until al dente. One minute prior to end of pasta cooking time add the peas. Drain pasta and peas, reserving 1 c. of the pasta liquid.
Add the pasta and peas to heated skillet (where the bacon was cooked) over medium heat (you should hear a sizzle). Add egg mixture to skillet while turning pasta with tongs. Start adding reserved liquid to fortify sauce and make it creamy. Do not cook longer than 1 minute! You made need to remove from heat while incorporating all. Add 3 T. parsley, 2/3 of bacon, and keep tossing pasta with tongs. Serve garnished with remaining parsley, bacon, and some additional grated cheese.

Cold and Spicy Shrimp Salad

There it was! Right in the news feed on Facebook, providing a link to a blog site I follow called The Foodie Trap. The first thing that attracted me was the word "cold." Being in the 90's the last few days and cooking in a "kitchen" that refuses to cool down, this intrigued me instantly. Barely able to contain myself, I impatiently adapted the recipe to what I had available, without the hassle of running (once again) to the store.
Unbelievably delicious. The original recipe calls for buttermilk, but you don't really need it. It also calls for fresh chives and dill.....don't need it. And, it also calls for radish slices and grape tomatoes, but I had yellow and red pepper that I used instead. You could easily adapt this anyway you please.
The sauce is a perfect compliment to the shrimp and pasta, with delicate flavors from the chives, dill, and lemon. With just a hint of spice coming from the cayenne pepper. It's light, refreshing and would be perfect served at graduation parties, a luncheon, or any cook out.

This one's going on the Menu! 

Ingredients: 4 main dish servings
Heavily adapted from here http://trap.it/B6jswx

8 oz. uncooked pasta- I used Rotini
1 c. frozen peas
12 oz. frozen shrimp, thawed, cleaned, and chopped.
1/2 red bell pepper- sliced thin
1/2 yellow bell pepper-sliced thin

1. Cook pasta according to package directions to al' dente. 2 minutes prior to end of cooking time, add peas and shrimp to pasta water. Drain and rinse well with cold water; drain again.

For the sauce:
1/2 c. mayonnaise
1/4 c. milk
lemon zest of 1/2 a lemon
1 T. lemon juice
1 T. dried chives
1 t. dried dill
1 garlic clove- minced fine
1/8 t. cayenne pepper
Salt and pepper-to taste

Combine pasta/shrimp mixture with sauce and refrigerate for at least 2 hours (if you can wait that long). Serve this 'as is" or on some lovely lettuce leaves. Simply delicious.