Will some French onion soup make up for it?
Ok, ok. First week out and I've already missed my "one post a week" deal. But really, do you WANT to just be BORED? Of course not!
Well, all that's happened that's within the stuff I *can* talk about is that I've had a crappy cold that's kept me from some of the stuff I *can't* talk about..... Oh, and I lost a glove.
I did make a really kick-ass French onion soup too. Want the recipe?
French Onion Soup
Thinly slice three large sweet yellow onions. Place in a large, heavy pot with 6 tablespoons of butter. Slow saute over medium-low heat until lightly golden brown (this involves letting them sweat then reduce then begin to caramelize, so it takes around 45 minutes or so). Stir frequently.
When the onions are ready, stir in about two tablespoons of flour until well mixed. Add about 3/4 cup of a nice, sweet red wine. Stir again. Stir in two 32-ounce boxes of beef broth, about 2 tablespoons of Worcestershire sauce and about 1 tablespoon of beef flavor Better Than Buillon (use a couple beef buillon cubes if you can't find it, but this stuff's better - hence the name). Bring to a boil then reduce heat and let simmer for another half hour or so, stirring occasionally. Stir in a generous amount of freshly ground black pepper, to taste.
When ready to serve, shred mountains of gruyere cheese and toast a few thick slices of a good, dense French bread (I used a baguette and used three or four slices per bowl).
Spoon the hot soup into an oven-safe bowl or ramekin - the 6 oz. size is good for a serving, unless you want a really big serving, like I do. Float a piece or two of the toasted bread on top - enough to cover most of the top of the soup. Then pile on a generous handful of the shredded gruyere. Put the bowl on a pan and pop it under a low broil until the cheese is melted and bubbly.
This recipe is my own, and I guarantee, it rocks. :)
Well, all that's happened that's within the stuff I *can* talk about is that I've had a crappy cold that's kept me from some of the stuff I *can't* talk about..... Oh, and I lost a glove.
I did make a really kick-ass French onion soup too. Want the recipe?
French Onion Soup
Thinly slice three large sweet yellow onions. Place in a large, heavy pot with 6 tablespoons of butter. Slow saute over medium-low heat until lightly golden brown (this involves letting them sweat then reduce then begin to caramelize, so it takes around 45 minutes or so). Stir frequently.
When the onions are ready, stir in about two tablespoons of flour until well mixed. Add about 3/4 cup of a nice, sweet red wine. Stir again. Stir in two 32-ounce boxes of beef broth, about 2 tablespoons of Worcestershire sauce and about 1 tablespoon of beef flavor Better Than Buillon (use a couple beef buillon cubes if you can't find it, but this stuff's better - hence the name). Bring to a boil then reduce heat and let simmer for another half hour or so, stirring occasionally. Stir in a generous amount of freshly ground black pepper, to taste.
When ready to serve, shred mountains of gruyere cheese and toast a few thick slices of a good, dense French bread (I used a baguette and used three or four slices per bowl).
Spoon the hot soup into an oven-safe bowl or ramekin - the 6 oz. size is good for a serving, unless you want a really big serving, like I do. Float a piece or two of the toasted bread on top - enough to cover most of the top of the soup. Then pile on a generous handful of the shredded gruyere. Put the bowl on a pan and pop it under a low broil until the cheese is melted and bubbly.
This recipe is my own, and I guarantee, it rocks. :)
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