This was surprisingly easy to make, even without a recipe to work from.
- 2 yellow/white onions
- 1 lb white or brown mushrooms
- 1/2 lb other mushrooms (I used shitake and oyster, but you can use what you have/like (not enoki))
- Thyme, parsley, salt & pepper
- 1 L chicken stock
- 1 L beef stock
- 1/2 cup sour cream
- 1 cup whipping cream
- Slice the onions fine. In a large pot on medium-high heat, melt about two tbsp butter and saute the onions until they are translucent.
- Slice the white or brown mushrooms - size depending on you - I chopped these into a small dice and added them to the pot. Stir frequently.
- Slice your remaining mushrooms into large chunks and add them to the pot. You may need to add more butter to keep things from burning.
- Add some salt (to start drawing the water out of the mushrooms) and pepper and about 1 tsp thyme and 1 tsp parsley. Cook the mushrooms until they are browned.
- Deglaze the pot with a bit of stock, then slowly (to keep the soup at temperature) add in your stock.
- Turn soup down to medium-low to simmer for about an hour.
- Half an hour before you serve, add the sour cream.
- To temper the dairy before adding it in, put the sour cream in a bowl and then add 1/2 cup of the soup and stir to warm the dairy up. Then pour this into the soup.
- Then add the (unwhipped) whipping cream, stirring as you do so.
- Cook until ready to serve. You might like to add some more pepper at this point.
My mother worked the early shift on Christmas Day so I had the opportunity to go for a drive before heading down for Christmas Dinner.
(Click to view full-size on flickr)
Fraser River lookout off SW Marine Drive
My new year's resolution is to blog more here - and I have a lot of pics for the 2014 year in review coming up. In the meantime:
- One bag of frozen pre-cooked shrimp (find the kind with shells and tails removed; it’s so much easier)
- Half a medium-sized onion (white or red)
- 3 celery stalks (washed etc)
- Dill (dried or fresh)
- Granulated garlic
- Red chili flakes
- Salt and pepper
- To thaw the shrimp in a food-safe and efficient manner, empty the frozen shrimps into a bowl in the sink and run cold tap water over the shrimps until thawed. Drain the shrimp well.
- Finely dice the onion and celery.
- Chop the shrimp as fine as you want it - it’s nice to have a bit of variety in the shrimp.
- Combine in a bowl with two tablespoons of mayonnaise. (You may want to add more later but start small)
- Add 1 teaspoon dill, 1/2 teaspoon garlic (or less depending on your crowd), 1 teaspoon chili flakes, and salt and pepper to taste.
- Stir to combine, then put in the fridge for a few hours.
- Just before serving, squeeze over the salad the juice of 1/4 lemon (or more) and add more salt to taste.
- Serve on crackers.
I was going to make a recipe my mother had, but then today I realized that I didn't actually have the recipe so I winged it. And oh my, did the fates smile on me today.
The bulk of the work here is done in the oven, so yay!
- 3 medium-to-large yellow onions
- Fresh thyme (leaves from about 10 stalks)
- 1 cup of cooking sherry
- 2 cloves fresh garlic, crushed
- 1 l beef stock (no salt added)
- 1 l beef stock (regular)
- Ground salt and pepper to taste
Total cooking time – 5 hours, but most of it is in the oven.
Preheat your oven to 350F
Peel and slice your onions and place them into oven-safe pot. On top of the raw onions, place four slices/pats of butter. Do not be stingy with the butter.
Place the cover on your pot and put it in the oven. Leave it alone for one hour.
Remove the pot from the oven, and set aside the lid. The onions by this point should be starting to sweat and go limp. Stir, cover, and put back in the oven.
Over the next two hours, remove the pot from the oven every 30 minutes, and stir. When you get close to that third hour, your onions should be browning and caramelizing nicely.
When your onions are caramelized enough, move the pot to the stovetop, and turn your burner on medium-high.
Put the thyme into the onions, and stir. Remember that you only want the leaves from the thyme stalks, not the stalks themselves. What you’re doing now is waking up the aromatics in the thyme.
Now it is time to deglaze your pan. Slowly pour half the cooking sherry into the pan, and stir to scrape the lovely caramelized bits off the pan. Add the rest of the sherry, and then the crushed garlic. Cook over medium-high heat until the pot is bubbling (a few minutes at most).
(If you don't have any cooking sherry on hand, you can use dry white wine. If you are using wine, you will need to add more salt)
Now it is time to add the beef stock.
(As an aside, I used one litre of unsalted beef stock and one litre of salted as cooking sherry has quite a lot of salt in it. You will be able to add more salt at the end for taste.)
Stir well, turning the burner to high. Bring the soup to a boil, then turn down to low/medium low. You’re going to want to cook the soup down for about an hour and a half, stirring occasionally.
After about an hour, you can start tasting it to figure out how much salt and pepper you want to add.
When it’s time to serve, measure out into bowls and add in the cheesy toasts.
For each bowl, one slice of sourdough bread
Grated cheese (gruyere if you have it, or whatever you do have)
Granulated garlic (optional)
First off, toast the bread in the toaster until it’s nicely golden (not browned)
Turn on your oven's broiler
On a cookie sheet, lay the bread flat, then cover with a healthy amount of grated cheese, and if you're using it, a dash of granulated garlic.
(Most recipes call for gruyere cheese, but if you don't have any in stock you can use another cheese like cheddar - gruyere can be expensive).
Broil the toasts, keeping a close eye on them. They are done when the cheese has melted and is just starting to turn golden-brown on the edges.
Remove the cookie sheet from the oven. Put the cheesy toasts on a cutting board and cut them into squares. This will save you from the usual problem with French Onion soup, which is making a mess of things when you can't cut up your cheesy bread with a spoon.
Carefully slide each toast directly into the bowls (cheese side up, obv).
Time to eat. Be careful do you don't burn your mouth with the deliciousness.
I had a dinner party yesterday and made my mother's very best ever Alfredo sauce. It is incredibly good and very easy to make.
- 1 l whipping cream (33%mf)
- 1 clove garlic, crushed
- Half a block of cream cheese
- 1/3 cup grated/flaked parmesan
- A dash of freshly ground pepper
- A shake Hot paprika (like 1/16 tsp)
- Salt (to taste)
Cooking time: 90 minutes or more.
- Add the whipping cream to a saucepan and turn the burner on to low.
- Crush the garlic clove into the cream and give it a stir.
- Cook the whipping cream on low for about an hour, until the cream has reduced to about 3/4s.
- Add the cream cheese, the parmesan, pepper and paprika. Stir.
- Keep stirring and cooking on low to medium-low for a while longer, half an hour if you have it.
- Add salt and more pepper to taste.
- Serve over freshly made pasta.