Happy Holidays Friends & Fam!
Tuesday, December 21, 2010
Happy Holidays Friends & Fam!
Tuesday, December 14, 2010
For this recipe, you will need four* soup bowls, each with a capacity of about 12 ounces and preferably, with a lip or rim around the edge that the cheese topping will stick to as it melts to form a beautiful crust on top of the soup. *I believe I adjusted the recipe for the batch shown here (six bowls).
2 tablespoons unsalted butter
3 onions (about 12 oz.) cut into thin slices
About 7 cups of good quality chicken stock or a mixture of chicken and beef stock
About ½ teaspoon salt, more or less, depending on the saltiness of the stock
½ teaspoon freshly ground black pepper
16 slices of baguette, each cut about 3/8” thick
About 3 cups grated Swiss cheese, preferably Gruyere, Comte’, or Emmenthaler (abut 10 ounces)
Process: Melt the butter in a saucepan and saute the sliced onions in the butter over medium to high heat for about 8 minutes or until lightly browned. Add the stock, salt and pepper and boil gently for 15 minutes. How easy is this?
Meanwhile, preheat the oven to 400 degrees. Arrange the bread slices in a single layer on a tray, and bake them for 8 to 10 minutes or until they are nicely browned. Divide the toast among the bowls, and sprinkle ¼ cup of cheese into each bowl.
When the stock and onions have cooked for 15 minutes, pour the soup into the bowls, filling each to the top. Sprinkle on the remainder of the cheese, dividing it among the bowls and taking care not to push it down into the liquid. Press the cheese around the rim or lip of the bowls, so it adheres there as it cooks and the crust does not fall into the liquid.
Arrange the soup bowls on a baking sheet, and bake for 35 to 45 minutes or until a glorious brown, rich crust has developed on top. Serve hot right out of the oven.
KPK Notes: Cover your sturdiest baking sheet with foil for easy cleanup. Use good cheese. If you use the already shredded Swiss/Gruyere artisan combo by Sargento, I would add some Emmenthaler or Gruyere on the very top. For this recipe, I once used two packages of the Sargento stuff (for speediness) but I also grated a $9.00 chunk of Emmenthaler which I think melts and browns much nicer and forms a better crust on top. Use your grater with the largest holes. Bon Appetit!
This recipe is OUTSTANDING and simple! It was adapted from Jacques Pepin's recipe which was featured in his wonderful autobiographical book, "The Apprentice, My Life In The Kitchen". A MUST-read for anyone interested in the fascinating life of this great chef!
Upper left photo - Budding chef, Sam Fioretti, ladles the steaming onion soup over the crusty baguette slices . . . Lower right photo, Sam shows off the finished products in all of their bubbly, oozy, crusty, molten, cheesy glory! AAAhhhhhhhhh! Life is good.
Make this for yourself and for your family and friends ASAP. Drop everything, LOL.
Happy Holidays from Katie's Passion Kitchen
Stay Warm - Eat Soup
Friday, December 3, 2010
I will share this year's holiday treats with you as they come out of the oven! Love, Katie
Sunday, November 28, 2010
Sunday, November 21, 2010
Delicious, moist and irresistible. Perfect for the season. Definitely
a new favorite. Made from pears freshly picked
from the Brenner Ranch.
Wednesday, November 10, 2010
KPK Notes-n-Tips: If you don't own a juicer, feel free to use good quality orange juice (I love Tropicana NOT from concentrate with extra pulp). If you do have a juicer, use it! I did. (Don't hate - Appreciate). It only takes a minute to juice three oranges, folks! If you don't have a Microplane zester, buy one, ok? You won't be able to stop zesting. Next note: I used canola oil with excellent results. Timesaver note: Trader Joe's sells sliced sweetened frozen cranberries! Talk about convenient. You can throw this loaf together in NO time. Planning note: I tend to toast a good quantity of nuts (almonds, pecans, walnuts - separately) when I have time. Then I keep them fresh in ziplock bags in the freezer. That way, I always have toasted nuts on hand for baking. Grease tip: Use a bit of oil to grease the pan or a non-stick cooking spray. Cooling tip: I cooled the loaf in the pan on a rack for awhile. I then transferred the partially cooled loaf to the rack and glazed it while it was slightly warm. Line a sheet pan with parchment or wax paper underneath your rack to catch the drips for easy cleanup. Let the glaze cool completely on the cake. Simple and delicious and perfect for the season. Secret Note: While writing this post, it occurred to me that I am quite sure that I did not add salt to the flour mixture when I made this today, LOL. It was still great! Haha. Make one today and let me know how you like it. I made this one when I woke up this morning and brought it to work for my taste-testers. I couldn't wait to call my mom and tell her when it was in the oven. She was so happy that I baked it and she was like "Did you put it in your blog?" . . . I did now!
Friday, October 29, 2010
Friday, October 22, 2010
Sunday, October 10, 2010
MOLLYDOOKER (Aussie for "Left Hander") WINES from South Australia are winning awards and rave reviews all over the world for their incredibly fruity, big and delicious wines. These wines will be your new favorites, believe me! I LOVE every one I have tried! The happy vintners, Sparky & Sarah Marquis produced a total of TEN wines from their 2009 vintage that have a rating of over 92/100 points!!! FIVE of them are priced at $25.00 per bottle. (There's also a white verdelho, "The Violinist" which I have not yet tried). Check it out and let me know what you think! You can find Mollydooker wines at Binny's or Costco or check your local liquor store or wine shop. They can also be purchased online and carefully shipped to your front door. Cute, retro labeling and easy access screw tops make this fabulous wine an even nicer experience. The most affordable wines ($25.00 per bottle) are spectacular and popping up on great wine lists in great restaurants for between $60.00 and $70.00 per bottle.
Saturday, October 9, 2010
Stay tuned for my upcoming post on supple, delectable and downright fabulous Mollydooker wines from down under. G'Day mates!
Tuesday, September 21, 2010
Sunday, September 12, 2010
Baked Eggplant or.... Melanzane Romano or..... Aubergines Au Gratin or.... Nightshades with Cheese... U Choose
I'm sure I'm not the only one who needs eggplant, am I? It's one of those cravings you just have to satisfy. Here's a fast and delicious way to love your eggplants and enjoy them without all of the time-consuming steps of preparing a traditional Eggplant Parmigiana. No frying. No greasy eggplant slices that suck up all of that oil like little sponges. You don't even have to make a homemade sauce. Not even a prepared sauce. I promise you . . . it's delicious. I believe that eggplant was made for the grill. And a little cheese can't hurt.
Friday, September 10, 2010
Wednesday, September 1, 2010
Monday, August 30, 2010
Inspiration: 2 plums ripening on the KPK counter & some buttermilk in the fridge left over from baking coconut cupcakes . . .
Friday, August 13, 2010
Thursday, August 5, 2010
Crispy, oily, cheesy and easy. OMG, this is a delicious thin, rustic flatbread made from an unbelievably simple batter. Saveur Magazine describes this as a "feta tart" but I'd say it's more like a thin, almost cracker-like focaccia. Great for a quickie homemade "bread" to have with a salad or soup. Here's a quote from the magazine article: " . . . her alevropita might as well have been sent down by the gods from Mount Olympus - nourishing, elemental, and satisfying to the soul." I will for sure be making this again and again. Make it tonight. Here's the super short list of ingredients, followed by a great and easy prep method. Enjoy and let me know what you think.
Sunday, August 1, 2010
MORE 4 U
Love, Katie ~ I am so glad you're here! Stay awhile!