French Onion Soup

 

French Onion soup is one of those classic soups that I used to think were overrated, until now.

Of course caramelized onions are delicious and when you add a really good mushroom stock to them, they achieve greatness. Dunking a hunk of toast with melted Gruyere cheese on top of it, well that's almost cheating!

I have been making a vegetarian Pho broth inspired by this blog, and since dried shiitake mushrooms are what give the broth its depth, I knew it would be perfect for a vegetarian version of French Onion soup. Yes indeed!

Make sure you use a crusty, rustic bread for your toast since any other less substantial bread will disintegrate too quickly in the hot soup. A range of cheeses will work, anything from Gruyere to Emmentaler to Swiss. I recommend making cheese toast rather than fiddling with putting your bowl of soup under the broiler.

For those who are curious, the glass of wine is Pouilly-Fuisse, and it was a perfect pairing!

Baguette - Gluten Free

Ahh the baguette, one of the most delicious breads, to my taste. And once realizing I had to eat wheat free, which essentially means gluten-free, it was pretty out of reach. Until now!

If you haven't already discovered Gluten Free on a Shoestring by Nicole Hunn, leave this page now and check her out! Following her detailed and specific instructions, and you too will (re)discover the utter joy of baking! Yes, buy a food scale (about $20, so worth it!) Do make your own blends - she makes it so easy. And you will be amazed at the deliciousness you will again be able to create. Taste, texture, all the great stuff you remember and thought were gone for good! 

Now, her baguette is a regular in my kitchen, and it makes me so happy!

Notes:

In this post, I provide the basic ingredients, and include my additional comments on how to ensure your baguettes turn out like the picture. Nicole provides lots of extra information about ingredients and substitutions, as well as detailed info about creating your own flour blends (which I highly recommend). Please visit her site for all that info. She recommends two flour bends, Better Batter (a brand I can't get, but she tells you how to make it, and Cup4Cup (which she also tells you how to make at home, even how to alter her mock Better Batter to make mock Cup4Cup.) I have had success with both of her mock blends.

Make sure your butter and egg white are at room temperature. The key to gluten free baking is hydration and having these items at room temperature ensures that they will mix in evenly to help hydrate the dough properly. Without it, your efforts will be a complete waste, which is a shame with these pricey ingredients!

Tarte de Soleil with Sun-dried Tomato Tapenade

Deep into a Humboldt winter, the sun is a shy one, so try and coax it out with this baked deliciousness! While some of us are happily noticing the lengthening of the days, others get a little preoccupied by the tossing of a pigskin ball and its culmination in a big bowl. Whatever your pleasure, here is a fun and beautiful way to celebrate both of these events.

Puff pastry sandwiches a homemade sun-dried tomato and olive tapenade, baked until golden and then served with a dipping sauce. Perfect when you want to indulge or impress. My inspiration was from Smitten Kitchen, and while I strayed a bit, her suggestions were still pretty spot on. Incidentally, buying puff pastry is the easy way to go, but I did make mine - gluten free! - and my current GF cooking goddess is Nicole Hunn of Gluten Free on a Shoestring, check her out!

Mustard Glazed Salmon

This is one of those almost no-recipe recipes that the New York Times Cooking email sends out to my inbox each day. And one day I decided it looked interesting and possibly delicious. And it was!

The North Coast is blessed with salmon year round, so I am always looking for new ways to cook it. This one is a winner: quick, easy, delicious!

Mustard Glazed Salmon
(serves 2)

1/2 cup Dijjon mustard
1-2 teaspoons brown sugar to taste,
1-2 teaspoons coarse country mustard (optional)
2/3 lb salmon
salt
lemon for serving

Preheat oven to 400 degrees. Mix together mustard(s), brown sugar and salt salmon. Spread mustard mixture on salmon and roast for 15 minutes or so until salmon is cooked through, stick a sharp knife in the center and see if it is cooked through, slightly paler than when it is raw. Serve with lemon wedges.

Hugs!

Bearnaise Sauce...on Halibut Steaks

As mentioned before, French cuisine has always intimidated me. But since mastering hollandaise (and aioli ages ago), Bearnaise sauce was next on the list to conquer. Eh Voila! So easy if you follow these steps!

Usually Bearnaise is served on steak or lamb (and it is also delicious with fries!) but being mainly pescatarians it was halibut steaks for us and it worked beautifully.

A few words of advice. Do be overly cautious about overcooking the yolk mixture; remove the double boiler bowl from the heat often because once you overcook the yolks, the sauce is ruined. You will have to start over. Believe me, this has happened to me with hollandaise sauce, and it is as frustrating as it sounds! But patience is a virtue and this sauce is worth the time!

Reread the recipe several times to understand the process. Don't be overwhelmed by the length of instructions, it is just helpful tips so that you will be successful on your first try.

Nicoise Inspired Chopped Salad

This is one of those dinners that was thrown together with what was in the fridge and because it "looked pretty" according to my hubby, I took a picture. And thinking that more people should do likewise in using up odds and ends from the frig, it has now become a blog post.

Nicoise inspired because there is fish on it (that would be leftover cooked salmon and anchovies), boiled potatoes and eggs, but the sauted zucchini, avocado and feta is just what was available and looked tasty. This is one big satisfying salad, and I have made it with canned sardines, cooked asparagus, radishes and cucumbers. Make it with whatever is in the pantry to bulk up your meal. Try it, you'll like it!

Sockeye Salmon with Green Sauce

Salmon is truly one of life's great pleasures, at least from my perspective. And having it so readily available in our fish counter at the North Coast Co-op has surely spoiled me, but that is just fine and dandy with me!

Finding new ways to prepare salmon aside from my usual favorites is a fun pastime, and this version from David Tanis of the New York Times (and Chez Panisse) never fails to please. It is more of a summery version, all fresh green herbs and lemon juice.

French in origin, it pairs wonderfully well with mashed potatoes (of course, to my hubby and I, everything goes with mashed potatoes! especially Indian food, really, you'll love it!) But it also is great with boiled new potatoes, steamed green beans or asparagus, or some other spring/summer like veggie.

My version relies heavily on the fresh tarragon, but that's just me. Use chervil if you can find it/grow it. This is my go-to salmon dish when there isn't any creme fraiche brewing for this version. But only make it with fresh tarragon. Either way, prepare for a repeater; it's easy and scrumptious!

Eggs Benedict with Hollandaise Sauce

Eggs Benedict with Hollandiase....just that phrase used to paralyze me. It sounded soooo French, so impossible to make, so far from my culinary skills. Until I realized it was kind of like hot aioli.

Eureka! Not as hard as I thought!

My beau loves the bennies with hollandaise and although I cannot stomach (literally) poached eggs that didn't mean I couldn't attempt his favorite brunch meal at home. Yes, it takes time and patience, but he was so excited and impressed with the result that it was totally worth it.

You can serve bennies on toast, a warm croissant or go one step further like I did here and make biscuits (which I ate as well, so yummy!!).

If you don't have a poaching pan (the little metal insert with the reverse scooped out molds for the poached eggs), fear not. You can make it in simmering water and they come out just as tasty, if a little more rustic in nature. But smothered under all that Hollandaise, who's noticing!

Classic Scalloped Potatoes

Scalloped potatoes are so 1950s, so white, colorless side dish...yet so freaking delicious! Yes! it is potatoes done right, simple, slightly cheesy but lots of tender potato goodness. And so much easier than you would think!

I have wonderful small (5"x7") glass baking pans (that are the perfect size to make two meals' worth of paneer from a gallon of milk) but they are also the perfect for making two servings of scalloped potatoes.

This recipe is the basic starting point, you can add whatever you'd like to dress it up: diced ham, proscuitto, cooked greens, roasted veggies, whatever you think would go well with potatoes and cheese. It also all comes together faster than you would think, especially if you have a mandoline (which you need, order one now online, I'll wait...you're welcome!)

Buckwheat Crepes with Artichokes, Tomato Jam and Chevre

Before moving to Arcata crepes were not high on my must eat or make list. A trip to Renata's Creperie changed all that! While it's lovely to eat out and be served, it is equally fun to try and replicate the goodness as home. This recipe worked beautifully!

Crispy edges, moist and spongy crepes, and any fillings my heart desired! It's a new meal for the weekend brunch menu and so many new ideas to try out! In this version, the tomato jam, chevre and artichoke hearts was the favorite. But the swiss chard, mushroom and chevre was a close second. Serve them with a dollop of sour cream, creme fraiche or yogurt if you like.

What I really loved about this batter was how easily it fried up; there was no broken, messy first one. They were beautiful from the get go! Make sure you're using large eggs; smaller ones may require an extra egg or half. Also, I did use spelt flour here, so if you are using regular wheat flour, you may need a tablespoon or two more of the milk.

Also, if possible, make the batter the night before and allow it to sit in the refrigerator covered with plastic wrap overnight. This step allows it to thicken and makes for a smooth batter that cooks up beautifully.

Grilled Vegetable Terrine with Chevre

What you can't see under all of those crispy browned breadcrumbs is lusciously grilled vegetables layered with goat cheese and pureed tomatoes....ahh, summer heaven!

For me, firing up the grill should not be just for a single meal. So lots of veggies get grilled and this terrine usually makes an appearance in a day or two. You can easily use mozzarella in place of the chevre, but I find it too heavy; the chevre just melts into the tomato puree and basil and lets the veggies shine through as the highlight.

Summer grilling season doesn't last long, so don't wait to make this. And if you have that summer affliction, I mean abundance, of summer squash, here's the perfect antidote!

Herb Crusted Tofu Cutlets with French Mustard Sauce

If you have tofu skeptics in your vicinity, serve them this on the sly and see if they can guess what they are eating...chances are they will become converts or at least curious and eager tasters of your next tofu based meal!

Of course breading anything weighs the scales in the cook's direction. It's so hard to resist a crispy crunchy crust with a creamy inside and when you smother it in a Marsala wine Dijon mustard sauce, I mean c'mon, that's not playing fair at all!

Yup, that's how I do it. Leave nothing up to chance, pull out the big guns, and hit them with awesome flavor, texture, and mouth-feel. What else is great cooking for?

By the way, the French may consider this sauce "spicy" because of the mustard, but obviously they are not accustomed to Mexican hot sauces or Indian heat, which my family is. Needless to say, this was a savory pleasure that was not spicy in the least!

Wild Mushroom Pate

We can't get enough of the funghi in our family, which is why when Smitten Kitchen's wild mushroom pate cross my path, I knew it would make an appearance at our table in the very near future!

Sure, that looks like a thick chocolatey paste on that rice cracker, but think umami rather than sweetness, and you have the right kind of delicious heaven in mind. Adding some cream probably wasn't necessary, but since there happened to be some in the kitchen, I indulged. It truly was wonderful without it, so you can leave it out and know you're not missing a secret ingredient.

Do serve it at room temperature since when it is cold straight from the frig, it loses some of its nuances!

Classic Dijon Mustard - DIY Pantry

So we are nearly six weeks into the new year - how are your resolutions going? Faultering? Gaining in speed? Well if eating less processed food was one of your desires for this year, make more of your condiments and know exactly what is in them!

I have been making my own mustards for about five years now, and it is so worth the time and effort, on top of being a fun sort of chemistry project! This is a classic Dijon mustard which is akin to Grey Poupon mustard and what my family was raised on. Always having this on hand ensures its easy addition to marinades, salad dressing, or just as a topping on a burger of any sort.

Make sure to age it at least one week in the refrigerator before using to allow the flavors to really meld. Like most mustards, they get better with age.

Mushroom, Chevre, and Smoked Salmon Buckwheat Crepes

French crepes seem such a mystery, and in many ways they are...until you live in a town with a creperie and you see them made before you eyes. Ahhh, the veil is pulled aside and all is revealed!

I don't know how authentic the crepe recipe is but the consistency works really well. The key is to make sure there are no lumps so the crepes spread evenly when cooking. Buckwheat is a delicious nutty grain so go with it!

Of course you can remove the salmon if you want to make it vegetarian. And if you have eagle eyes, you'll notice some green in the picture. There was some extra sautéed swiss chard so I added it. But it isn't necessary and I didn't want to over-complicate the recipe.

Classic Nicoise Salad

Nicoise salad is one of those classic dishes that I usually trust from any decent restaurant. And most of the time I don't think to make it at home since it requires quite a bit of preparation - all of those different ingredients that make it such a fun dish to have someone else prepare! But a few brunches ago the beau and I were wanting a more green meal rather than potatoes and eggs, and since I had potatoes and green beans on hand, Nicoise it was!

This prep is made quicker if you boil the potatoes first and then in the last few minutes of cooking them add the beans and voila, both are done! Be sure to drop the green beans in cold water to stop the cooking process so that they don't go limp on you.

If you can, buy the highest quality canned tuna you can afford, it makes such a difference. I happened to have some leftover aioli in the fridge and we used that to dress the lettuce. This didn't seem too far fetched since a quick internet search of Nicoise dressing turned up three different ones, all of which claiming to be authentic. So use what you like! 

Crème Fraîche Braised Salmon and Peas

Salmon is one of my family's favorite fish to eat and I'm always looking for new ways to cook it. Since my boyfriend loves sauces and particularly French style ones, I was thrilled to find this one. Not only was it incredibly delicious, but fast and easy to boot!

If you can, make your own crème fraîche, it's ridiculously expensive if you can find it in a store and so easy to make at home; you pour a tablespoon or so of buttermilk into a jar with heavy cream and cover it and let it sit out on the counter for 24 to 36 hours until it thickens. Then refrigerate and voila! crème fraîche! It's the key to this dish and you'll be surprised how you'll find other ways to use your creation - with fresh fruit, swirled into or on top of pancakes, anywhere you'd use sour cream, because that's what it is!

The original recipe called for fava beans along with the peas, but I skipped them and simply served it with the best broccoli you've ever had (use this recipe, it's the truth!) and definitely mashed potatoes. A real winner, 5 star dish in our house!

Caesar Salad with Aioli and Garlicky Prawns

Ahhh, homey, delicious, slightly decadent but actually really healthy. Does a meal get any better than that?

My man loves caesar salads, and he loves shrimp. So what better way to make his day when he's had an extra long one than to serve him a crisp caesar with homemade dressing and some garlic sauteed shrimp on top. I love it because it's relatively quick and easy. He's super appreciative of the homemade croutons and aioli. And the fact that it's mainly lettuce means that we eating a very healthy meal that is gourmet without any fancy sauces!

Making aioli (or homemade mayonnaise) is really easy once you follow these key steps:

1. Chill your metal bowl and whisk in the freezer for 30 minutes prior to using
2. Place a dish cloth on the counter and use it to rest the bowl when whisking
3. Drop the oil in the aioli using a tablespoon, at least for the first 1/4 cup of oil

Trust me, this is virtually a foolproof recipe and will make you and your diners so happy that you'll be thrilled to realize how easy it is to make, because they will be begging for more!

Homemade croutons are also simple, and with the salad as your main dish, really worth making. You can use the same pan to make the shrimp in after sauteing the croutons; so much less to clean up!

Biscuit Fritata with Hollandaise, Feta and Capers

My boyfriend loves breakfast, especially decadent ones I make on the weekends. He also is a classically trained chef in the French style. I am a home cook, self-taught, and overwhelmingly ignorant of most things French other than quiche or aioli. Since he loves Hollandaise sauce, I decided to concoct a special brunch meal and try my hand at this elusive sauce.

I'm happy to report it was delicious!

Happily my beau was able to give me pointers so that the sauce came out beautifully, and it was the first time we cooked together, without anyone getting hurt. You know what they say about too many cooks in the kitchen!

This is not something you're going to whip together in a few minutes. However, it was well worth the hour it took from start to finish. We were very happy with our Saturday morning meal!

Olive, Sundried Tomato and Artichoke Monte Cristo

I find it so fascinating that I have been cooking for over 25 years and never had a Monte Cristo sandwich until now. I didn't even know what it was! Of course once it was explained to me as French Toast with lots of decadence sandwiched between, I immediately had to give it a try.

This is definitely brunch fare, very rich and delicious, and not for any of you who are dieting or worrying about your cholesterol! However, it's a wonderful treat and I highly recommend playing around with the fillings to suit your tastes.

The authentic Monte Cristo Sandwich is gouda and turkey filled French Toast, but wanting a vegetarian version, here's what I created: Greek yogurt, chevre, olives, sundried tomatoes, basil and marinated artichoke hearts. It's a party in  your mouth!