Tag Archives: onions

Recipe, Soup

Enhanced Won Ton Soup

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This is the starting block to myriad variations!

1 head Napa cabbage, shredded
8 oz sliced mushrooms
4 oz diced white onions
2 quarts reduced sodium chicken broth
4 Tbsp reduced sodium soy sauce
2 Tbsp grated ginger
2 Tbsp minced garlic
1 package frozen pre-made chicken won tons
1 lb peeled, deveined, tail-off cooked shrimp
1 bunch scallions, sliced
Toasted Sesame Oil, for garnish

In a wok or large skillet, add 2 tbsp olive oil and heat until just about smoking. Add shredded cabbage and toss to coat. Add 1/4 cup water and cover to allow cabbage to wilt and soften. Stir frequently, about 10 minutes. Remove cabbage and add onions and mushrooms to remaining liquids. Cook until mushrooms and onions are tender. Remove and place aside.

In a large cooking pot, add broth, soy sauce, ginger, and garlic. Bring up to a simmer. Allow to simmer for 5-10 minutes to flavor the soup broth. Add shrimp and won tons. Allow to heat through 10-15 minutes.

To serve: In a soup bowl, place some of the sauteed cabbage, then some of the mushroom/onion mixture (how much is up to you). Ladle over the broth (and won tons/shrimp). Again, as much as you like. Then, top with sliced scallions and a drizzle of Sesame oil.

Serves 8-10.

(Note: pre-made chicken won tons may be purchased at most markets including Oriental/Asian markets, Trader Joe’s, Lidl, and other local supermarkets.)

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Main Course, Recipe

Beef Daube Provençal

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Beef Daube Provençal is basically a fancy way of saying a rustic beef stew served over noodles. The above shot is shown served with the Gorgonzola Asparagus Slice (recipe here) – please see note at the bottom of the recipe. It’s one of the more complicated recipes I’ve chosen to share, but the flavours are indescribably yummy!

2 1/2 lbs beef chuck, sliced thin, then into cube sized pieces and patted dry with paper towels
2 to 2 1/2 lbs beef short ribs
2 medium onions, thinly sliced
2 carrots, peeled and diced
6 cloves garlic, minced
1/2 tsp dried thyme leaves
2 bay leaves
4 whole cloves
1/2 tsp cracked black peppercorns
1 750 mL bottle Shiraz, or any medium (not too sweet/not too dry) red wine
4 slices thick cut pepper bacon
Kosher salt
2 tbsp tomato paste

The day before:
In large bowl with a tight fitting lid, combine all ingredients except bacon, salt, and tomato paste. Toss to combine, then cover and refrigerate overnight or for up to 2 days.

The day of:

Drain, reserving vegetables, meat and liquid separately.

Preheat oven to 300F.

In medium skillet, cook pepper bacon over medium-high heat until crisp. Drain thoroughly, crumble and reserve. Remove all but 2 tbsp of fat in the pan.

Reduce heat to medium. Remove whole cloves from reserved vegetables, discard, and add vegetables to pan and cook, stirring until softened, about 8 minutes. Transfer to a 5 quart baking dish. Increase heat to medium-high and brown meat in batches on both sides, about 5 minutes per batch.

As each batch is completed, transfer meat to the baking dish. Sprinkle bacon crumbles and salt over each layer as completed. Once you’ve finished with the meat, add tomato paste and reserved liquid to skillet and heat, just to the boiling point, scraping to release any fond (fond is French for “base” and commonly refers to the browned bits and caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sautéing or roasting) which have adhered to the pan. Pour over the contents of the baking dish. Cover tightly with aluminum foil and bake for 2 to 2 1/2 hours, or until tender.

Remove bay leaves and discard. Serve over hot noodles.

Serves 8, quite generously.

N.B.: The photograph shows it with the Gorgonzola Asparagus Bake, which is a meal in its own right. If you choose to serve these two together, it can easily serve 12-16 individuals, with some leftovers remaining!

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Recipe, Soup

Rustic French Onion Soup

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Nothing can compare to a warm serving of French Onion Soup…especially if it’s homemade! This recipe has been modified from Julia Child’s French Onion Soup recipe…you can adjust the ingredients to your own tastes.

INGREDIENTS:
5-6 cups of yellow onions, thinly sliced
3 tbsp butter
1 tbsp vegetable oil
1 tsp salt
1 tsp sugar
3 tbsp flour
2 quarts beef stock or beef bouillon
1/2 cup dry white wine or dry white vermouth
Salt and pepper to taste
Rounds of hard-toasted French bread (1/2″ – 3/4″ thick) store purchased or homemade (Rustic Herb Bread (recipe here) is good for this soup)
1 to 2 cups grated mozzarella or 4 cheese Italian blend

It is important to know that (1) sweet onions cannot be used for a good, quality French Onion Soup and (2) it will take 2-3 hours from start to finish. Attempting to rush the preparation will leave you with burnt onions or a sub-par soup.

In a large pot over medium heat, melt butter and oil, then add onions. Reduce heat to low.

Stir onions into oil and butter, then scatter salt and sugar overtop. Allow onions to cook down and caramelize, intensifying flavour and reducing in volume. Once the onions take on a medium caramel colour (this will take 40-50 minutes), add flour and stir to combine. Cook for 1-2 minutes to cook out the raw flour flavour. (The flour will also provide a slight thickening to the soup.)

Ladle in the beef stock/bouillon (you can make your own, use canned, or a stock from paste or cubes…though homemade stock allows you to control the strength, flavour, and sodium). Stir the liquid into the onions after each addition. Once the stock/bouillon has been fully incorporated, add the wine or vermouth, if so desired. (If you choose to cook without alcohol, add an additional 1/2 cup of beef stock.) Season with salt and pepper to your own liking.

Keeping heat on low, allow soup to simmer for 30-45 minutes, allowing flavours to meld. (If you wish, at this point you can allow the soup to cool, uncovered in the refrigerator and then cover and freeze for up to three months. When you’re ready to serve, thaw and bring back to the simmer.)

Use an oven safe serving dish (if making in large volumes) or a oven safe bowl or mug. If making in volume, cover bottom of dish with toasted rounds; if making individual servings, place 1-2 toasted rounds of bread in the bottom of the bowl or mug. Ladle over the French Onion Soup (the toasted bread will float to the top). Scatter shredded cheese over top of soup and bread, and place under a broiler set on low until the cheese melts and browns. Serve immediately. Bon Appetit!

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Recipe, Soup

False Alarm Chili

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Late work day? This “False Alarm Chili” is just the thing to set the night in motion…and take the stress off of you! (N.B. For an alternate chili that uses the traditional kidney beans, see the post for Chili Con Carne.) I call it “False Alarm Chili” because you get all the flavour, and none of the heat!

2 large cans crushed tomatoes
1 small can tomato paste
1 large can tomato puree
3 tbsp minced garlic
3 cans of black beans (drained and rinsed)
2 large onions, minced (separated)
1 tbsp oil
2 lbs 93% lean ground beef
5 tbsp chili powder
1 tbsp ground cumin

In a large pot, mix all the canned tomato products, garlic, black beans, and 1 1/2 of the minced onions. Bring to a boil, then back the heat off and reduce to a simmer. Cover, and stir occasionally.

In a large skillet, heat oil until it shimmers. Add the reserved 1/2 minced onion and sauté until translucent but not browned. Add the ground beef and break up any large pieces. Sprinkle over chili powder and cumin, and cook until no longer pink.  (Using beef this lean means you will not have to drain it, and therefore not waste your spices as they would normally drain off in the fat!)

Add the spiced meat and onion mixture to the larger pot. Stirring occasionally, allow to simmer for 15-20 minutes.

This recipe can also be made the night before, stashed in the fridge, and reheated the next day to allow the flavours to commune.

(The honesty in me comes out when I have to share that I actually took the last harvest of the season in fresh tomatoes and used it in place of the 2 cans of crushed tomatoes. Cored and peeled, I cooked them down and made my own red sauce which can be used for pizzas, pastas, or in this case, chili!)

I can’t give a serving, because whenever I serve this, people always want seconds (and thirds!) Serve with grated cheese, sour cream, chopped scallions, and black olives as toppers. Oh, and regular saltines (or even oyster crackers) are a welcome accompaniment as well.

(And there’s nothing wrong if you want to have your favourite frosty malt beverage along with, just please remember to enjoy such things responsibly.)

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Main Course, Recipe, Soup

Red Wine Beef Stew

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Red Wine Beef Stew

2 lbs of beef roast (such as London Broil) cut into 1″ cubes
1 lb carrots, cut into coins
1 lb fingerlings (new potatoes), or potatoes cut into a 1″ to 1.5″ cube
2 medium (or 1 large) onion, finely diced
2 large garlic cloves (or more), minced
1 750ml bottle of good red wine*
1 tsp each of rubbed sage, oregano, and thyme
2 bay leaves
1 quart of fresh water**
cornstarch

In a large pan, brown the cubes of beef (they’re not to be cooked through). If you have too many for the pan, do them in stages as you’ll want them to brown, not steam. After all have been browned, return to the pan, and add onions, garlic, sage, oregano, thyme, water, bay leaves and wine. Bring to a simmer, covered, and cook for 1.5 to 2 hours, making the beef tender. After 1 hour, add your potatoes. 30 minutes later, add  your carrot coins.

Combine cornstarch with cold water and stir to combine. How much you’ll need to use depends on (1) the volume of liquid you have in your stew and (2) the thickness you wish for it to be. Remove the bay leaves, then add the cornstarch/water mixture to the pot and stir to combine. Increase the heat to high and bring to a boil. Boil for 2 minutes to cook the starch thoroughly.

Ladle into bowls, season with salt and pepper to taste and serve alongside fresh Rustic Herb Bread.

* It can be jug wine, but be sure it’s the kind you would drink. As it cooks down, the flavour intensifies, and if it’s bad tasting wine, that too will intensify.

** Yes, “Fresh” Water. Water that has been placed through a filter and let sit on the counter is not “fresh.” Bottled water is not fresh. If you do not wish to use tap water, run it back through your filtration system again. Water loses oxygen as it sits, and there is a difference in the way it cooks.

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Main Course, Recipe, Seafood/Fish

Shrimp with Sofrito and Manchego

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Shrimp with Sofrito, Peppers and Manchego

1/4 cup olive oil
4 Tbsp unsalted butter
2 garlic cloves, minced
20-24 large shrimp, peeled and deveined
1 red onion, cut into wedges, about 1/4 inch wide
2 sweet red peppers, seeded and cut into strips 1/2 inch wide
1 1/2 cups tomatoes, skinned, seeded, and chopped
Pinch cayenne pepper
1/2 tsp paprika
1 cup Manchego cheese, cut into 3/4 inch cubes
Sea salt and freshly ground black pepper
2 Tbsp fresh cilantro leaves

Heat the oil and butter in frying pan until butter foams, then add garlic and cook for 1 minute. Add shrimp and sauté them over a fairly high heat for about 1 to 2 minutes, until colored. Remove from pan and keep warm. Add onion and peppers to the pan, cover and cook on low heat for 15 minutes until softened.

Stir in the tomatoes, cayenne, and paprika and cook for about 5 minutes, until the tomatoes begin to break down. Return the shrimp to the pan and stir together, adding Manchego and sauté for 30 seconds. Season to taste, garnish with cilantro, and serve.

Yields 4 servings

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