Gran's Beautiful Banana Bread

I must have made this incredible banana bread at least 1000 times!  Don't know why it has taken me so long to post it. Make this...the house smells great and it's moist and so delicious!

Preheat oven to 325 F degrees.

Hand smash and mix with a fork:
3 ripe bananas (I've made it with 2 also but not as good)i
3/4 c. sugar, less if you are adding in anything sweet, like choco chips, nutella.
1 egg
1/3 c. melted butter

Vanilla 

Add sifted:
1 1/2 c. flour ( you can do 3/4 c.white and the rest whole wheat also)
1 tsp. baking soda
a pinch of salt

Pour the dry into the mash. KEY- do not overmix, only until blended. This is the trick to a super moist bread.

Pour into a "pametized" loaf pan and bake for about 50 minutes or until the toothpick comes out clean. It is such a comfort treat with a big cup of your favorite tea...oh boy!!

For a fabulous variation, swirl in some nutella before baking. Sinful! 

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Scrumptious Stuffed Shells

This one is in my family's top 5 for sure! Our go-to comfort meal, when the house needs that incredible waft of sizzling garlic and cheese.  MAKE THIS!!

Pre-heat oven to 350 F degrees.  You will need a large pyrex or Corning type of pan for this baked pasta dish. Easy, simple and delicious...we just love it!

Make a tomato "marinara' sauce. Saute 5-6 large cloves of chopped garlic in olive oil until it is golden and smells awesome. Add some dried chili peppers and then 1 can of whole tomatoes that you can crush by hand, lots of salt, pepper and a bit of oregano. I also love rosemary in this sauce. Let this simmer.

Boil a package of pasta shells, the large ones, in heavily salted water ( always with pasta, so KEY.)  Probably about 10min or so until al dente and drain in a colander with a bit of cold water so they don't totally stick together.

In the meantime, make this simple filling by mixing together:
1 large tub of cottage cheese
1 large tub of ricotta cheese
These can be low fat, work really well!
Add, 1 egg, about a 1/2 c. of grated parma cheese, salt and pepper
Chop some fresh spinach and lots of chopped fresh parsley and combine. Parsley is KEY!

Place some sauce at the bottom of the pan and also drizzle a bit of olive oil on top. Fill each shell with a large spoonful of the cheese mixture and place in the pan.  Squeeze as many as you can in one layer...the more the better.

Top the dish with more tomato sauce, leftover mixture in dollops if you have, and parmesan cheese. Also grate lots of mozzarella on top.
Bake for about 45 min or until bubbly and golden on top.

This goes with family, a warm baguette of ciabatta bread and a big green salad!!

Enjoy!

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Luscious Lemon Squares

This absolute lemony delight is super sweet, super sour and on a buttery shortbread cookie crust...what more could you want!!  Because it's SO over the top, a small piece is totally satisfying, although it still doesn't last long around here.  Fun to make on a rainy weekend morning.

Preheat oven to 350 F. degrees

Cookie base version #1- for a rectangular pyrex pan
2 c. white flour
1/2 c. white sugar
1/4 tsp. salt
1/2 c. butter, either cold or room temp is fine, salted or unsalted, not too fussy!
Version #2- half this recipe and prepare in a square pyrex.  Keep the filling recipe the same and it will be a bit thicker in the squares, also delish!

Use a pastry cutter, I LOVE mine, takes the pain out of making this and brings the flour mixture to a a perfect pea- like consistency.

PAM spray a large pyrex pan or something similar.  Pour the crust into the pan and flatten down with a spoon. Bake this for about 20-25 minutes until it looks a bit golden on the edges.

Meanwhile, make the filling:
In a small bowl, mix 2 tbsp. flour, 1 tsp. baking powder and a pinch of salt.  Set aside.

In a larger bowl, combine with a whisk:
1 1/2 c. white sugar
3 eggs
1/3 freshly squeezed lemon juice

Some possible add ins: frozen or fresh cranberries or raspberries
, coconut is also great, but just plain lemon is really our sinful favorite.

Pour in the flour mixture and whisk all together.  Once the crust is done, lower the oven to 325 F. degrees. Pour the lemon filling onto the hot crust and bake for 45-50 min.  Sometimes I forget to lower the heat, in which case I cook for less time, about 35 min.  Better slow on the glow though.

These lemon squares are so ridiculously good...definitely a family favorite!

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Breakfast Bliss

This blissful breakfast is an homage to our little brunch spot on the East end where I have enjoyed many Sunday get togethers with my kids over coffee and juicy conversation.

It is the salty sweet combo of this decadent concoction that kept us going back for more and here it is...

Make a few rashers of bacon. I suppose any yummy meat would work but it needs to be fried up a bit so it isn't soggy.

Now for the French toast:
In a bowl, combine 1 or 2 eggs, a bit of milk, a good hit of cinnamon and a sprinkle of ground cardamom. This should be yellow and eggy, not overly milky. Take a slice of your favorite bread and dunk it in for a good soak, then into a non-stick pan sizzling with a pat of butter and a drop of oil (so the butter doesn't burn). On a medium heat, let this reach a golden brown and flip so both sides are cooked.

Place the French toast on a baking pan.

Make an over easy egg, not over cooked, and place it on the French toast. Then a layer of bacon.  Then the killer move...a few slices of strong cheddar cheese.

Under the broiler for a few minutes, once the cheese sizzles and is melted and golden, it is done!

Place this beauty on a dish and pour some fabulous Canadian Maple syrup on top, and a few turns of freshly ground black pepper.

Get a good cafe au lait or cappuccino, and DEVOUR!  Its crazy good, really.

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BRINE THAT BIRD!

Thanksgiving...Best Brined Bad-Ass Turkey!  The "BBB"...made with love by Dad. Nothing worse than a dried out turkey, and since we only make this once a year ( I really don't know why??) the KEY is the Brine.  This 24 hour brining prep makes the bird, and works everytime. Best of all, it is Dad's ultimate gift to us all on Thanksgiving and we are so thankful!

To prep, you will need a medium size cooler that will fit the amount of liquid you will need plus the bird without overflowing. As a guideline, for an 18 pound turkey, you will need about a half a cooler full of water.

Whole Peppercorns
Whole Coriander seeds
Dried sage leaves
Dried bay leaves
2 c. Salt

1/2 c. Maple syrup

After 24 hours or so, take out the bird and rince it really well, in and out. Pat it dry.

Smush the bird with a bit of canola or olive oil, lots of pepper and cook! No salt. 

Fabulous bird, so tender and juicy. Make enough for tons of leftovers!

Cooking the bird: start the cooking process in a pre-heated oven at 425 F for about 30 minutes, uncovered.  The lower the heat to 325 F. A 15-18 pound turkey cooks for about 4 hours, basing every once in a while.  Internal temperature should be between 160-165 F. These things depend on your oven!!

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"Shiny Mood" Smoothie Bowl

This is my daughter's go to brekkie as dictated by her!!  Puts her in a shiny mood!

In a blender, blend 1 banana, 1/2 c. orange juice, 1/4 c. plain Greek yogurt. Once well mixed, add frozen mangos, about 1.5 cups.  Play with the consistency.

Pour this mixture into the serving bowl.  Make a nice design and top with fun stuff like:

Chia seeds
Coconut flakes
Toasted slivered almonds
Banana slices
Any choice of berries
Granola

Quick and easy variation: replace the smoothie base with instant oatmeal or any instant grain mix.  Cuts prep in half but has the same creamy texture.

Make it pretty and appetizing, even if just for you...then you can look at it and say "Hey!  I made that!"  Looks pretty good!!

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Fantastic Mexican Fish Stew

I am always looking for different fish preparations so we don't tire of our favorites and can mix it up.  With any white fish you like, tilapia, cod, haddock etc, this is a concoction that is a real comfort dish with tons and tons of Mexican influenced flavour. We love it!!

In a shallow pan or dish, squeeze the juice of 2 limes over any white fish fillets you enjoy.  Let them soak while you prepare the rest of the recipe.

Par boil 2-3 small diced potatoes and keep the water once done.

In a fairly deep pan, sautee:
1 large diced onion
1 pepper, any kind you enjoy, red, orange, green...mix it up
1 or 2 jalapeno pepper, diced
A good handful of chopped cilantro, stems and leaves
3 cloves of chopped garlic (do this at the end so it doesn't burn)
1 tablespoon of chili powder
1 tsp.of chipotle powder
Small can of diced tomatoes, or 2 huge spoonfuls- decide the amount of tomato to taste

To this, add a small can of white navy beans, or any beans you like. Rinse them first!

Once this is simmering and the flavours have combined, add the fish in pieces, spooning the sauce over it, and cover your pan so the fish can poach in the sauce. About 10 min or so on a simmer.

Once the fish is opaque, it is cooked.

Serve this stew in a bowl and garnish with avocado slices, chopped cilantro and a dollop of sour cream or Greek yogurt.  Spritz lime over top for that extra freshness and zest.

This is really fantastic, bold but comforting.  Pretty "clean" eating aside from the baguette you will need to slop up the ZUMI!!!

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Terrific Asian Tuna Tartare

We first tasted this delight at our friend Jackie's as an appetizer and it has since become one of our absolute faves. The more you eat, the more you want!!

With its refreshing Asian flavors on a crunchy grainy cracker, this is such a tantalizing bite. 

Ingredients:

1 to 1.5 lbs tuna fillet, super fresh (needs lots of tuna for this amount of dressing. Pair it back if less tuna)

1/4 c toasted sesame oil 

1/4 c tamari (or soy) sauce

2 Tbsp lime juice

2 Tbsp Dijon mustard

2 large French shallot, finely chopped (you could use scallion if you don't have shallots) 

1 small clove garlic, finely chopped or microplaned, even better

Salt and freshly ground pepper, 

Directions: So easy!!

With a very sharp knife, you can very finely chop the tuna fillet. However, tuna has quite a bit of white sinew streaking through so try shredding it with a spoon or a fork and avoid the sinew all together.  Place the chopped tuna in a large bowl. Refrigerate until ready to serve. 

In a separate small bowl, add the sesame oil, tamari sauce and lime juice and mix well.  Incorporate the rest of the ingredients.  

KEY: just before serving, pour saucy sauce over the tuna and gently mix. If you mix the dressing in too early, the tuna will cure, which is not as fresh tasting. Wait! 

To serve, lime wedges and maybe some sesame seeds, basil, chive or chopped greens of a scallion to garnish.

This is that easy and the creation is just so addictive and !! I am sure this would be as delicious with salmon or a firm white fish such as snapper. Enjoy!!

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Suzie's Pumpkin and Mascarpone Roulade

Watch out, this dessert is a killer!  Suzie made this for us one Xmas and it has remained one of our absolute favorite desserts ever since, especially for Thanksgiving. I have to be in the baking mood and have a helper nearby as the recipe, although easy enough can also be a bit intimidating. Originally hailing from the Barefoot Contessa, Ina Garten can do no wrong! And Suzie's baking is always the best!

3/4 cup all purpose flour

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1/4 tsp ground nutmeg

3 extra-large eggs, at room temperature

1 cup granulated sugar

3/4 cup canned pumpkin (not pie filling)

1/4 cup confectioner's sugar, plus extra for dusting FILLING

12 oz. Italian marscapone cheese

1 1/4 cups sifted confectioner's sugar

2 tbsp whipping cream (35%)

1/4 cup minced dried crystallized ginger Pinch kosher salt

Preheat oven to 375 degrees. Grease 13- by 18- by 1 inch rimmed baking sheet.  Line pan with parchment paper; grease and flour paper.

     In small bowl, sift together flour,cinnamon, ground ginger, baking powder, baking soda, salt and ground nutmeg; stir to combine.  Place eggs and granulated sugar in bowl of electric mixer fitted with paddle attachment and beat on medium-high speed for 3 minutes or until light yellow and thickened.  With mixer on low, add canned pumpkin, then slowly add flour mixture, mixing just until incorporated.  Finish mixing batter by hand with rubber spatula.  Pour into prepared pan and spread evenly.  Bake cake for 10 to 12 minutes or until top springs back when gently touched.

     While cake is baking, lay out clean, thin cotton dish towel on flat surface and evenly sift entire 1/4 cup confectioner's sugar over it.  (This will prevent cake from sticking to towel.)  As soon as you remove cake from oven, loosen it around edges and invert squarely onto prepared towel.  Peel away parchment paper.  Starting at short end of cake and with light touch, roll warm cake and towel together (don't press).  Let cool completely on wire rack.

     Filling:  Meanwhile, in bowl of electric mixer fitted with paddle attachment, beat together mascarpone cheese, confectioner's sugar and cream for about 1 minute or until light and fluffy.  Stir in crystallized ginger and salt.

     To assemble, carefully unroll cake onto board with towel underneath.  Spread evenly with filling.  Reroll cake in spiral using towel as guide.  Remove towel and trim ends to make neat edge.  Dust with confectioner's sugar and slice to serve.

Bon Appetit!!

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Succulent Slow Roasted Salmon, Fennel and Citrus

A slow roast gives this salmon dish its rich and succulent flavour and texture. Served atop scented basmati rice, or with a simple green salad, it is a definite winner. 

With a mandolin or a very sharp knife, as thinly as possible slice about 6-8 slivers of both lemon and
orange with the rind. Do the same with fennel, but double the amount. Finely chop a fresh red chili pepper or chili flakes as a good substitute.  

In a bowl or cast iron pan mix all of this with a generous pour of olive oil, good amount of salt and pepper.  Place it unarranged in a baking pan or the cast iron pan in which you can broil.

Broil the above for a few minutes until you begin to get a char. Then remove and set the oven to 275F degrees.

Place the fish filet (skin on or off) on top of the fruit and veg and drizzle with olive oil, salt and pepper.

Roast the dish for about 30-45 minutes, depending on the size and thickness of the filet.  It should pull apart moistly with a fork when done. Top with fresh dill or fennel fronds.

This is really a new find for me in terms of cooking fish.  I think it could be really fun with many variations of vegetables and fruit. Will need to experiment!!

One of my all time fave dishes. 

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Brown Butter Butternut Squash Ravioli

Butternut squash, brown butter and sage is a combination made in heaven.  Add a few roasted hazelnuts and you have reached Nirvana!

Get a big, plump butternut squash, cut it in half, seeds out and roast it at 375 degrees for about 45 minutes.  Oh boy...that alone is fabulous to eat.

After it cools, scoop out the flesh into a large bowl.  Add and mix:
1 egg
some nutmeg, to taste but gotta have it in there!
salt and pepper
a bug handful of parmesan cheese

We buy the fresh lasagna sheets to make the ravioli.  Its a good idea to dip the sheets in hot water before you use them to make them easier to manipulate. Get a medium sized glass and cut out rounds.

Put a bit of the squash mixture on one round and cover with another.  Use a fork to pin down the edges.  Sometimes an egg wash can help it stick. These will be placed in boiling water until they float to the top of the pot and have heated up enough, say 3-4 minutes or so.

In the meantime, Chop several leaves of  fresh sage. Also roast a few crushed hazelnuts and keep handy. You need to make enough butter sauce to spoon on top of the ravioli so melt half or a whole stick of butter in a medium hot pan.  Don't move it around too much, just let it froth until you see it turning brown on the edge.  Then swirl it few times until a nice golden color.  The aroma will be nutty and buttery, add the sage to infuse for a minute or so.

This is spooned over the ravioli just before it is served so all is hot. Add a few hazelnuts on top of each portion.

This is a descendent and addictive dish. My daughter makes it best!!!!

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Tomato and Peach Quinoa Salad

This is such a fresh and quick summer salad, full of sweet and salty flavour, pretty addictive!  The tomato and peach combo is a classic, and when paired with fresh herbs and a salty add in, it's just delicious.

Cook 1/2 cup quinoa in 1 cup chicken broth, bring to a boil and then a low simmer for about 15 min.
Once cooled add:

lots of halved cherry tomatoes
2 sweet ripe peaches cut in cubes (ripe nectarines work too)
1 small cucumber, cubed
several pitted and chopped kalamata olives

Add the zest of 1 lemon, a large amount of finely chopped basil and mint.  The mint is really essential in this salad, it just elevates all of the other flavours.

Make a sweet and tart vinaigrette.  I like to mix olive oil, alt and pepper with white wine and balsamic vinegar. With the lemon zest, this is a powerful burst of flavour and the quinoa just soaks it up.

If you like nuts, add some toasted almonds, pistachios or pine nuts.

This is a super BBQ side dish or a terrific lunch salad, another "taste of summer" dish to share...

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Late Summer Roasted Tomato Soup

On a nice and hot late summer day, find some super ripe tomatoes to make this amazing comfort soup. Luckily, we have farmer's markets in our neck of the woods where we can find them aplenty.

Pre-heat your oven to 425 F degrees. In a dutch oven/creuset type pot, (stovetop to oven pot) combine the following:

• 6-8 super ripe tomatoes, quartered
• 1 small sweet onion or a couple of big shallots, or both, quartered
• a good swirl of olive oil
• a handful of fresh thyme leaves
• kosher salt and pepper
• 1 or 2 smashed cloves of garlic 
• 1 chopped Jalapeno pepper (optional)

Put your pot in the oven and let the tomatoes roast for at least 30 min, or until they seem roasted enough. Sometimes takes up to 45 or 50 minutes for the right appealing "smell".

Once cooked enough, pull the pot out and let the tomatoes cool down. Puree this concoction in a blender or with an immersion blender. I like to add tons of fresh parsley and basil when blending.  If you like a kick, add a fresh red chili pepper or two!

On the stovetop, warm soup if needed and add:

• 1 cup of milk, or the amount you like best to make a creamy soup consistency. You could also use Greek yogourt or cream

When serving, if you wish, add:

• 1/3 cup basil pesto or a big handful of fresh chopped basil, to swirl around
• shaved parmesan for serving, always yummy!!

This delicious soup just tastes of summer...and even better the next day!

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Beast's Baked Mustard Crusted Cod

Inspired by my sister's delicious recipe, this is a 1-2-3 meal packed with flavour.  Cod is such a great fish, a clean palate for many interpretations.  This quick baked meal is moist and delicious, perfect with a side of basmati rice to go with the buttery "zumi".

Pre-heat oven to 375 degrees.

Prepare as many filets of fish as you would like, thicker filets are more moist

In a small bowl, combine:
1/2 pound of softened butter
a good dollop of dijon mustard, really to taste
fresh thyme
salt and pepper

To this, add breadcrumbs until you get a paste consistency. I like the panko crumbs best as they seem to get crispier in the oven.

Place the fish in a pyrex and smear the paste over each filet.  Cook the fish for about 15 minutes, and if needed, broil for just a minute or two to further brown the yummy mustard topping.

Serve right away so it doesn't get mushy!  Such a wonderful easy fish dish, will become a staple in your kitchen!

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Greek Pecan Cookies

Here is the recipe for these mouth-watering cookies, as per my son:

Pre-heat oven to 350  degrees.

1 pound of unsalted butter (the big brick)
lots of confectioner's sugar,
lots of crushed up pecans,
2 or 3 cups of flour, depending...
A really good electric mixer

Whip the softened butter in a large bowl, whip it, whip it good!  Has to be fluffy so it takes quite some time, hence the electric whipper. Start adding the confectioner's sugar and alternate with the flour. Once the texture becomes moist to the touch, like cookie dough, and rollable, it is done!  This may take a while...bake until done, whatever that means in terms of time. Experiment!! Sprinkle with confectioner's sugar for flair.

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Pretty (easy) Pineapple Cake

Here's another 1-2-3 cake, great for non gifted bakers like me. Takes a few minutes to put together and is surprisingly moist and delicious.  Great for a "what should I bake" Saturday morning. The cream cheese icing makes this delectable!

    Preheat the oven to 350.

Pineapple Cake

2 cups flour

3/4 cup sugar

2 eggs

1 (20 oz) can crushed pineapple with juice

1 tsp vanilla

1 tsp baking soda

1/2 tsp. baking powder

pinch of salt

*1 cup chopped nuts (optional)

Mix everything in a bowl with a fork. Pour into a greased 9X13 inch pan and bake at 350 for 45 minutes (until top is golden brown). Sprinkle with chopped nuts if you like them, pecans are great!

Cream Cheese Frosting

1 stick of butter, room temp

1 package cream cheese ( 8oz. or 250 grams)

3/4 cup to 1 cup confectioner's sugar (or more depending on your level of sweetness)

1 tsp vanilla

I usually microwave the cream cheese for a few seconds so easier to cream everything with a fork. 

KEY: Frost the cake when still warm, it seeps into the cake...deadly!

This yummy cake will become one of your go-to's, I promise!

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Deadly Dressings- Ceasar's and Slaw

Years...years spent on looking for the right flavours in both a Coleslaw Dressing and a Caesar's Salad Dressing.  Lots of good ones, tons of horrible ones and then you hit the RIGHT ones. Keep these 2 recipes for your homemade dressing library. Now, added a 3rd! Creamy Yogourt Honey Mustard, a sunshine-y thing! 

Creamy Coleslaw Vinaigrette- whisk in a bowl
1 tbsp Dijon mustard
1 tbsp cider vinegar
1 tbsp freshly squeezed lemon juice
1 tbsp plain white sugar, you can substitute with maple syrup
1 tsp salt
1/2 cup mayo
1/4 cup sour cream or Greek yogurt

So yummy with fish tacos or any summer BBQ. Don't forget the sweet potato fries!

Best Caesar's Salad Dressing out there!
You will need a large salad bowl.

First, on a wooden cutting board finely chop 6 anchovy fillets, (don't scrimp) and 1 small garlic clove. Put a pinch of coarse salt over this as you chop so it doesn't all slide around, good trick, becomes paste-like. Place this in the large bowl.

In the same large bowl, stir together:
2 large egg yolks
2 tbsp of fresh lemon juice and more if you wish
3/4 tsp Dijon mustard

Now...the KEY: 1 drop at a time, whisk in 2 tbsp olive oil.  You must constantly whisk and really add just a drizzle at a time.  I get help for this part so I don't screw up and ruin the emulsion! Once nice and creamy ADD 1/2 cup of canola oil, or any light oil.  Grapeseed and peanut also work really well. KEEP WHISKING.
Then add 3 tbsp of finely grated Parmesan cheese and freshly ground pepper and salt to taste.

I like to make homemade croutons for this salad by toasting bread that has been tossed in olive oil, garlic salt and rosemary.

Sunshine dressing

1/2 c. Greek yogourt

1/4 c. Dijon mustard

1/4 c. Olive oil

3 tbsp. Honey 

2 tbsp. Ape cider vinegar

2 tbsp. Lemon juice 

1 small clove minced garlic

1/2 tsp. Salt , or to taste and lots of fresh ground pepper. 

Light and so delicious...Green salad with celery, pear or apple, pecans or walnuts, sharp cheddar cheese and you are in heaven! 

These 2, now 3 recipes are staples in our kitchen and should be in yours!

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Gorgeous Chocolate Ganache Tart

Everyone will think you bought this from a fancy patisserie, but alas, it takes absolutely zero time to make and is so impressive and even more luxurious. A beautiful dessert for a dinner party, rich and lush and can serve many people.

KEY: you need a square or rectangular tart pan with a bottom that pops out.  I suppose a round one will also do but it needs to be smaller than the regular 9" dimension.  I love these types of pans for all sorts of pies and quiches. so easy to use and clean.

The fun of this dessert is the variations of flavour that you can combine.  I will note some:

Make a graham cracker crust: mix all together,
1 1/2 cups of graham cracker crumbs, or make wafer crumbs
2 tbsp cocoa powder
1/2 cup melted butter

Some Variations: I sometimes add coconut flakes or ground pecans for a twist on flavour. A pinch of cinnamon, cardamom and/or nutmeg also works. It all depends on the flavoring of your chocolate ganache.

Line your pan with this crumb crust and cook for about 12 minutes at 325F degrees.  You will smell that the crust is done.

Meanwhile, make the Chocolate Ganache: 
1 cup plus a little bit of bittersweet chocolate (chips)
OR 11 oz. chopped squares (300 grams)
1/3 c. 35% whipping cream

You need 2 pots, 1 larger with a couple of inches of water- to a rolling simmer, not a boil and 1 smaller pot that can fit into it.  Place the above ingredients into the smaller pot, and place the smaller pot into the larger and start stirring.  The hot water beneath will melt the chocolate mixture until smooth and glossy.

Some Variations:
divide chocolate half bittersweet and the following: half milk chocolate or half white chocolate,  some Nutella or some peanut butter to taste, as long as it can melt
additions: 2 tbsp of prepared espresso, adds a really nice rich flavour

Pour this mixture into the cooked crust and smooth with the back of a spoon.

Topping:
Love a sprinkle of course salt!
Love a sprinkle of Scors bits!
Anything else you might like, coconut, course pepper etc...to your taste!

Place the pan in the fridge for about 2 hours before serving.  Honestly, this takes about 15 minutes to make from start to finish.  Well worth it!  always a huge hit...

Enjoy!

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Classic French Onion Soup- Ou La La!

If you are low on patience, DON'T make this soup.  If you are high on love...make it!

A great classic Soupe a l'onion takes time, and more patience than you might think.  Getting the onions to the right caramelization point is a labour of love unto itself.  For this process, 45 minutes to an hour is probably a good reference for the time frame. When you think they are ready, let them cook for another 5-10 minutes.

Slow and low on the glow...

My soup is based on Julia Child's original recipe, and that's what makes it so damn good!

With about 6 large onions, I like the big sweaty yellow ones. I am often tempted to use Vidalia onions, so gorgeous but almost too sweet for this soup. Cut the onions in half and slice thinly.

In a large Creuset pot (or cast iron bottom type pot) saute the onions in a bit of light oil, canola is good for this. I start the heat on medium high to get things going and then bring it down to low for the rest of the cooking time. Add a pinch of salt and sugar to the pot, this helps with getting the golden brown you need for a great soup.  No burning allowed!!

Once the onions are soft and toffee coloured, add a heaping tablespoon of flour and mix.  Then add a tablespoon of sherry, I usually use Harvey's Bristol Cream, and about 1.5 cups of white wine. This broth with look a bit creamy...

To this, add a combination of chicken and beef broth, about 4 litres of liquid total.

Add a few sprigs of fresh thyme and 1 bay leaf, and let simmer on low heat for a while.

To serve, you need oven proof bowls.  Pour soup about 3/4 of the way, and then add crusty, day old baguette bread ( or broil it first if fresh so crispy).  Top with a combo of gruyere and strong, old cheddar cheese...LOTS!!

Place the bowls on a cookie sheet so easy to handle a few at a time. Broil for a few minutes to melt until golden, and serve.

Be careful not to burn your hands and mouth.... letting the soup cool for a few minutes is probably a good idea!!

C'est delicieux!

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