French Onion Soup (soup 'a l'oignon)

Soupe a l'oignon - Julia Child

For 6 to 8 servings

1  1/2 lbs or about 5 cups of thinly sliced yellow onions

3 Tb butter

1 Tb oil 

A heavy-bottomed 4 quart covered saucepan

Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.

1 tsp salt 

1/4 tsp sugar (helps the onions to brown)

Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.

3 Tb flour

Sprinkle the flour and stir for 3 minutes.

2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quarto stock or bouillon

1/2 cup dry white wine or dry white vermouth

Salt and pepper to taste

Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.

(*) Set aside uncovered until ready to serve. Then reheat to the simmer.

3 Tb cognac

Rounds of hard-toasted French bread (see below)

1 to 2 cups grated Swiss or parmesan cheese

Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over th rounds of bread, and pass the cheese separately.

Garnishings for Onion Soup

12 to 16 slices of French bread cut 3/4 to 1 inch thick

Place the bread in one layer in a roasting pan and bake in a preheated 325-degree oven for about half an hour, until it is thoroughly dried out and lightly browned.

Olive oil or beef drippings

A cut clove of garlic

Halfway through the baking, each side may be basted with a teaspoon of olive oil or beef drippings; and after baking, each piece may be rubbed with cut garlic.

Butternut Squash Bisque

 Butternut Squash Bisque - Oprah.com

"Just about any vegetable can be transformed into a smooth pureed soup," says Susan Spungen. Besides this Butternut Squash Bisque, also try her Wild Mushroom Bisque , Sweet Corn Puree or Green Pea Puree !

Servings: Serves 4–6

Ingredients

1 medium butternut squash (about 2 pounds)

1 tablespoon olive oil

1 yellow onion , cut in half and thinly sliced

1 stalk celery , thinly sliced

1 carrot , thinly sliced

1 teaspoon fresh rosemary leaves

2 cups chicken or vegetable stock

3/4 cup milk or cream

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground pepper

Directions

Peel squash and remove seeds. Cut into 1 1/2-inch chunks and set aside.

Add oil to a 4-quart saucepot and place over medium heat. Add onion, celery, carrot, and rosemary, and cook until onion begins to brown, stirring occasionally, about 15 minutes.

Add squash, stock, and 1 cup water. Bring to a boil, then reduce to a simmer and cook until squash is tender, about 15 minutes. Turn off heat and let soup cool slightly, about 8 minutes.

Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Transfer to a clean pot or storage container. Soup can be refrigerated for up to 2 days or frozen for up to 2 months.

When ready to serve, reheat. Add milk, salt, and pepper; stir well. Add additional milk or stock if soup is too thick; simmer 5 minutes. Adjust seasoning to taste, and serve warm. 

From the November 2005 issue of O, The Oprah Magazine

vanilla chai pumpkin latte cupcakes with cinnamon brown sugar frosting

vanilla chai pumpkin latte cupcakes with cinnamon brown sugar frosting - from Halfbakedharvest 

The perfect pairing of fall flavors...autumn in a sweet cupcake!

 prep time 30 minutes

 cook time 20 minutes

 total time 50 minutes

 servings 16 cupcakes

 calories 313 kcal

INGREDIENTS

CHAI SPICE

• 4 teaspoons ground cinnamon
• 2 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon all-spice
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground black pepper
• 1/3 cup granulated sugar

PUMPKIN CHAI CUPCAKES 

• 1/2 cup melted coconut oil (melted butter or canola can be used)
• 3/4 cup packed dark brown sugar
• 1 tablespoon vanilla extract
• 2 large eggs, at room temperature
• 1 1/2 cups pumpkin puree
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt

BROWN SUGAR FROSTING 

• 8 tablespoons salted butter, at room temperature
• 1/4 cup heavy cream
• 1/2 cup packed dark brown sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon cinnamon
• 1 1/2 cups powdered sugar

INSTRUCTIONS

1. 1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter. 

   2. To make the cupcakes. Preheat oven to 350 degrees F. Line 16 cupcake molds with paper liners. 

   3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and remaining chai spice. Mix until smooth and no lumps remain in the batter.

   4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool. 

   5. To make the frosting, melt together 2 tablespoons butter, the cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.

   6. Grab the cooled butter mixture from the freezer and add the remaining 6 tablespoons of butter, the vanilla, and the powdered sugar to the bowl. Beat together until well combined. 

   7. Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.

Kahuku Farms Lilikoi Butter Butter-Mochi

From Hawaiian Electric

Ingredients:

• 1 pound mochi flour
• 2 1/2 cups sugar
• 2 tablespoons baking powder
• 5 local eggs
• 1 1/2 cups cold whole milk, may substitute with 2%
• 1 (12 ounce) can coconut milk
• 1 teaspoons vanilla
• 1 pound Kahuku Farms Lilikoi Butter, melted and cooled (available at Kahuku Farms)

Directions:

Preheat oven to 350°F. Coat a 9" x 13" baking pan with non-stick cooking spray. In large bowl, mix dry ingredients. In another bowl, mix eggs, milk, coconut milk, and vanilla. Add egg mixture and lilikoi butter to dry ingredients and mix by hand until smooth. Pour mochi into pan and bake for 1 hour. Cool, cut and serve. Makes 18 pieces.

Edible Cookie Dough Recipe

Edible Cookie Dough Recipe - Ben and Jerry’s 

INGREDIENTS

• 8 tbsp. unsalted butter (1 stick), room temperature
• 1 cup brown sugar, packed
• 2 tbsp. heavy cream
• 1 tsp. vanilla extract
• ½ tsp. kosher salt
• 1 cup flour
•  ½ cup chocolate chips

Prep Time: 15 minutes
Total Time:  15 minutes 
Total Yield: About 2 cups

1. Gather all your ingredients.

2. First, heat treat the flour to ensure it is safe to eat. Do not skip this step, untreated flour can contain contaminants and is not safe to eat.Place the flour in a microwave safe bowl and microwave on high in 30-second intervals, stirring in between. Use an instant-read thermometer to ensure that the flour reaches 165°F throughout.

3. In a stand mixer or using a hand mixer, beat together the butter and sugar until light and fluffy.

4. Add the vanilla, cream, and salt. Mix to combine. Then add the heat treated flour and mix to incorporate.

5. Fold in the chocolate chips.

6. Serve and enjoy! Store in an airtight container in the refrigerator.

Spaghetti Aglio e Olio with Lots of Kale

20 RATINGS

ALEX LAU

4 Servings

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

FEBRUARY 2017

INGREDIENTS

• Kosher salt
• 3 large or 4 smaller bunches kale, any type (about 1½ pounds)
• 5 garlic cloves
• ¼ cup olive oil, plus more for drizzling
• Freshly ground black pepper
• 12 ounces spaghetti, thick spaghetti, bucatini, or other long strand pasta
• Parmesan and crushed red pepper flakes (for serving)
• Flaky sea salt

RECIPE PREPARATION

• Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2"–3" pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you’ll use it for the pasta).
• Whack garlic with the side of a chef’s knife to crush; peel off skins. Heat ¼ cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.
• Meanwhile, cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions).
• Using tongs, add pasta to kale; splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.
• Serve pasta topped with Parmesan, red pepper flakes, sea salt, and more black pepper.

Bibimbap

Bibimbap

Servings: 4 Servings

Author: Joshua Snyder

PREP TIME: 30 MCOOK TIME: 25 MTOTAL TIME: 55 M

A Korean inspired dish that combines seasoned veggies, rice and meat usually topped with a fried egg. Beautifully presented and easy to make, Bibimbap is a fun way to shake up dinner time!

INGREDIENTS:

Sauce

• 2 tablespoons sesame oil
• 1/4 cup soy sauce
• 2 tablespoons Sriracha or gochujang
• 2 teaspoons brown sugar

Veggies

• 2 tablespoons sesame oil, divided
• 3-4 carrots, shaved into ribbons
• 2 zucchinis, shaved into ribbons
• 1 1/2 cups bean sprouts
• 3 cups baby spinach, packed
• 2 teaspoons salt
• 2 teaspoons black pepper

Rice

• 3 cups water
• 1 1/2 cup white rice
• 1 teaspoon butter
• 1/2 teaspoon salt

Meat

• 1 1/2 pounds ground beef
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce

Eggs

• 4 eggs
• 1 tablespoon butter

Topping

• 2 green onions, chopped
• 1 tablespoon sesame seeds

INSTRUCTIONS:

Sauce

1. In a medium bowl add the sesame oil, soy sauce, Gochujang or Sriracha and brown sugar.  Set aside.

Veggies

1. In a large skillet with high sides, heat the 1/2 tablespoon of sesame oil on medium heat.
2. Add the carrots and sauté for 4 minutes.
3. Season with salt and pepper and set aside.
4. Repeat steps with zucchini.
5. Add 1/2 tablespoon of sesame oil to the warm skillet and sauté bean sprouts for 2-3 minutes. Season with salt and pepper and set aside.
6. Add remaining sesame oil to skillet and sauté spinach for 2-3 minutes until wilted. Season with salt and pepper and set aside.

Rice

1. In a medium saucepan, add the rice, water, butter and salt.
2. Bring to a boil over high heat.  Reduce heat to medium-low, cover and cook for 10-15 minutes until the rice has absorbed all of the water. 
3. Fluff with a fork, cover and set aside.

Meat

1. Heat olive oil in same large skillet over medium heat.
2. Add the ground beef and sauté for 4-6 minutes until beef is browned.
3. Remove some of the grease from the skillet with a paper towel or a turkey baster.
4. Add the garlic and ginger. Sauté 1 minute more until fragrant.
5. Increase heat to high. Cook for another couple minutes until beef is crispy.
6. Reduce heat to medium-low. Add soy sauce and cook for 1-2 minutes until absorbed. Remove from heat and set aside.

Eggs

1. In another skillet over medium heat, melt the butter and add the eggs.
2. Cook over low heat, on one side only, for about 2-3 minutes.

Prepare

1. Prepare dish by adding rice to bowls. In a circle add an equal amount of veggies and beef.
2. Spoon on sauce and sprinkle green onions and sesame seeds over the dish.
3. Top with a fried egg.

NOTES:

Feel free to use other veggies such as bell peppers, cucumbers and you can also use mushrooms. Cook fried eggs individually in a small skillet if easier. Fried eggs are optional.

Strawberry Crepes

Strawberry Crepes - from Broma Bakery

★★★★★

 

5 from 4 reviews

These scrumptious strawberry crepes are stuffed with strawberry jam and whipped cream for a perfectly sweet way to start the day!

• Author: Sofi | Broma Bakery
• Prep Time: 10 minutes
 
• Cook Time: 5 minutes
• Total Time: 20 minutes
 
• Yield: 16 crepes 1x
• Category:breakfast
 
• Method: stovetop
• Cuisine: french

SCALE

INGREDIENTS

• 4 eggs, room temperature
• 3 Tablespoons unsalted butter, melted
• 2 1/4 cups milk
• 2 cups all purpose flour
• 3 Tablespoons sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 8 ounce jar Bonne Maman INTENSE Strawberry Fruit Spread
• 1 cup heavy whipping cream

INSTRUCTIONS

1. Liberally grease a medium sized frying pan with cooking spray and set over medium heat to warm up.
2. While the pan warms up, make the crepe batter. Place the eggs, melted butter, milk, flour, sugar, vanilla and salt in a high powered blender and blend until homogenous. Do not over mix.
3. Use ¼ cup measure to drop the crepe batter into the warm skillet. As soon as the batter hits the center of the pan, lift the pan from the stove entirely and roll in a circular motion to the batter moves evenly around the skillet to form a tin circle.
4. Cook for about 30 seconds, or until the crepe begins to bubble around the edges and goes from gloss batter to a matte surface. Use a spatula to flip the crepe over and cook the other side for around 30 seconds. Transfer the crepe to a drying rack. Repeat with the remaining crepes.
5. In a stand mixer fit with the whisky attachment, whisk the heavy whipping cream until it forms soft peaks and is light and fluffy.
6. To serve the crepes, spread one half of the circle with a big dollop of whipped cream and a heaping tablespoon of Bonne Maman INTENSE Strawberry Fruit Spread. Fold the crepe into thirds. Top with powdered sugar and a drizzle of maple syrup for the ultimate breakfast treat!

Keywords: strawberry crepes, homemade crepes, crepes