French Onion Soup (Soupe à l'Oignon Gratinée) Recipe

 

French Onion Soup

(Soupe à l'Oignon Gratinée)

One of the most common beliefs surrounding French onion soup is that the onions must be cooked to a deep, deep, dark, dark mahogany brown.  It's not that I think it's wrong to caramelize the onions dark; I just don't think it's necessary for great results. I also think there's a big risk in going very dark: Unless you're exceedingly careful, it's very easy to introduce unpleasantly bitter flavors to the onion—one of the culprits in so much of the bad French onion soup out there.

Ingredients:
6 tablespoons (90g) unsalted butter, plus more for bread
3 pounds (1.4kg) yellow or mixed onions, sliced 1/8 inch thick (see note)
Kosher salt and freshly ground black pepper to taste, divided
1/2 cup (120ml) dry sherry (such as Amontillado)
2 quarts (1.8L) homemade or store-bought low-sodium chicken stock
2 sprigs thyme
1 bay leaf
1 teaspoon (5ml) Asian fish sauce (optional)
1 teaspoon (5ml) cider vinegar
8 bowl-size slices rustic bread, toasted until crisp
1 medium clove garlic
1 pound (450g) Gruyère cheese, grated
2 tablespoons freshly minced chives, for garnish

Directions
In a large stainless steel saucepan, or in 2 large stainless steel or cast iron skillets, melt butter over medium-high heat until foaming. Add onions and cook, stirring occasionally, until softened, about 8 minutes. 

Lower heat to medium-low and cook, stirring frequently, until onions are very sweet and a rich golden-brown color, 1 to 2 hours. 

If browned onion juices on bottom of pot threaten to burn, add 1 tablespoon (15ml) water, scrape up browned bits, and continue cooking. Season with salt and pepper.

Add sherry and bring to a simmer, scraping up any browned bits. (If using 2 skillets, divide sherry between them, then scrape onions and liquid from both pans into a pot or Dutch oven to continue.) 

Cook until alcohol smell is mostly gone, about 3 minutes. Add stock, thyme, and bay leaf; raise heat to medium-high; and bring to a simmer. Lower heat and simmer for 20 minutes.

Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Preheat broiler and adjust oven rack to top position. Butter toasts and rub with garlic clove until fragrant. Spoon a small amount of broth into the bottoms of 4 ovenproof serving bowls, then top with half the toasts. Sprinkle some grated cheese on top of toasts, then spoon more soup and onions on top, nearly filling bowls. Set remaining 4 toasts in bowls, pushing to nearly submerge them. Top with remaining grated cheese and set bowls on a rimmed baking sheet. Broil until cheese is melted and browned in spots. Garnish with chives and serve.

Special Equipment:   Rimmed baking sheet, large stainless steel or cast iron saucepan

Notes  Yellow onions are your best all-purpose bet for this soup, but a mix of yellow, sweet (e.g., Vidalia), and red onions, as well as shallots, produces an even more complex flavor.

Truffle Mac And Cheese

Truffle Mac And Cheese

This earthy decadent Truffle Mac and Cheese is a mushroom lover’s dream. It’s easier than you think and can be made ahead- perfect for holidays and gatherings.

Ingredients:
16 ounces pasta- small shell or elbow (see notes)

Sauteed Mushrooms 

12–16 ounces mushrooms- cremini, shiitake, oyster, chanterelle, porcini, maitake, sliced or torn.
1/2 an onion, diced
2 tablespoons olive oil
3 tablespoons fresh thyme (divided) or sub 1 tablespoon dry thyme

Truffle Cheese Sauce

1/4 cup butter (or substitute-olive oil)
1/3 cup flour
4 cups whole milk (or sub 1/2 and 1/2 and water, or soy milk)
8 ounces gruyere- or white cheddar ( or a mix, about 3 cups shredded) please see notes.

1/4 cup pecorino cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dijon mustard ( or sub-yellow mustard powder)
pinch nutmeg
Truffle oil to taste 1-3 tablespoons

Crispy Topping 

3/4 cup panko
1/4 cup pecorino or parmesan
1 tablespoon truffle oil

Optional: 2 handfuls chopped spinach

Directions
Preheat oven to 375F.

Cook pasta: 

Bring a large pot of salted water to boil and cook pasta according to the directions on the package. Cook to al dente. Drain and rinse in cold water, and place this back in the same pot, and coat with a little olive oil to prevent sticking.

Saute Mushrooms: 

Simultaneously, saute the mushrooms and onions in an extra-large skillet with olive oil, over medium heat, stirring occasionally. Season them with salt and pepper and add 1 tablespoon of fresh thyme (or 1 teaspoon dry).

Crispy Topping: 

In a small bowl, mix the panko with ¼ cup pecorino cheese, and olive oil (or use more truffle oil) and remaining thyme.

Make the creamy truffle cheese sauce 

(You can do this also at the same time if you feel confident). Heat butter over medium heat and let it get golden (like brown butter) lower heat if need be. Once it smells deliciously nutty, whisk in the flour and cook for one minute. Add 1 cup of milk, and whisk over medium heat until it thickens noticeably. Whisk in remaining milk, and continue to heat, whisking often to almost a simmer,stirring so the bottom doesn’t burn. Once hot, lower heat to low- stir in the gruyere cheese, pecorino, salt, pepper, dijon and 1 tablespoon fresh thyme ( or 1 teaspoon dry). Whisk until the cheese is completely incorporated and you have a smooth, creamy sauce. Turn off the heat and stir in truffle oil to taste. As all are different, start conservatively adding more as you like. Adjust salt– you want this to taste rich and slightly salty as the pasta will soak much of this up.

Combine: Pour the creamy Truffle Cheese Sauce over the drained pasta in the pot. Stir in 2/3rds of the sauteed mushrooms (saving some for the top). Stir in a handful or two of chopped spinach if you like-somehow this always makes me feel better- up to you. 😉

Taste. Adjust salt, pepper and truffle oil.

Assemble: Pour into a buttered 9 x13-inch baking dish. Sprinkle with the panko mixture.

Bake uncovered in a 375F oven for 15 minutes, add remaining mushrooms to the top, and continue baking until bubbly and golden, another 10-15 minutes.

Notes:
If you like extra creamy Mac and cheese, reduce the pasta down to 12-14 ounces (versus the full pound).

Pre-grated cheese often contains anti-caking agents which can make the bechamel sauce grainy. I grated the gruyere in my food processor and the pecorino in the picture was freshly grated by our local market.

If making this vegan– to add more depth to the truffle cream sauce, consider adding miso paste, nutritional yeast or mushroom powder.

German Kasespatzle

German Kasespatzle

This is a versatile dish which can be made for brunch, lunch or dinner.  It can be made with or without meat by substituting mushrooms.
Servings: 6 servings
Ingredients
¾ pound cooked pheasant or chicken, shredded
4 cups onions, about 2 large, sliced root to tip
3 tablespoons butter
1/2 teaspoon dried thyme
2 to 4 teaspoons honey
Spatzle
2 cups flour
A few gratings of nutmeg, about ¼ teaspoon
2 eggs, lightly beaten
¼ cup heavy cream
1 cup buttermilk
A healthy pinch of salt
To Finish
5 ounces Gruyère or Swiss cheese, shredded
¼ cup chopped chives or parsley

Directions
Preheat the oven to 400°F, and grease a casserole dish or ramekins.
Caramelize the onions. Heat the butter in a large frying pan over medium-high heat and sauté the onions until they begin to brown on the edges. Then turn the heat to low, cover the pan, and cook, stirring occasionally, for about 30 minutes. Toward the end of this time, stir in the thyme and honey. When the onions are pretty and brown, turn off the heat and set aside.

You can make the spätzle while the onions are cooking. Mix all the spätzle ingredients together into a batter that should be a bit thicker than pancake batter. Bring to a boil a large pot of water and salt it well.
To make the spätzle, use a spätzle hopper or use a colander with wide holes. Add the batter to the hopper or the colander, hold it over the simmering water, and drip the batter into the water (if you’re using a colander, a rubber spatula will help move the batter through the holes). You’ll be making lots of little dumplings. Let them boil on the surface for a minute or two, then scoop the dumplings out with a slotted spoon and arrange them on a baking sheet to cool. Coat them with a little butter or oil to keep them from sticking together.
Make the dish by layering some spätzle, then pheasant meat, then caramelized onions, then a bit of the chopped herbs, then cheese into the casserole dish or ramekins. Shoot for at least two layers—three is better—and be sure that shredded cheese is on top.
Bake for 15 to 20 minutes, until the cheese melts and begins to brown.

Notes
Once made, kasespatzle reheats well. Put portions in an ovenproof container, cover and reheat at 350°F for about 20 minutes.
Keys to Success
If you don't want to use shredded white meat, cooked mushrooms or chopped, crispy bacon or cooked ham are good options.
You can mix the spätzle with the pesto of your choice for added color and flavor. My choice would be arugula pesto or parsley pesto.

 

Fine Herbs Fondue

Fine Herbs Fondue

There’s no better way to bring people together than over a table of delicious communal dishes—with a touch of interactivity thrown into the mix. A burbling pot of decadent cheese fondue tweaked with the freshness of herbs makes for a fun, dippy dinner.  Serve with Warm Lentil Salad Recipe.

Ingredients:

For Dipping
1 large baguette, sliced or ripped into bite-sized pieces
1 ½ lbs (680 g) baby potatoes, boiled and cooled
1 cup (225 mL) classic cornichons (sour, not sweet), drained
1 bunch radishes, trimmed and halved
8 oz (225 g) cremini mushrooms, trimmed and halved
4 links favourite sausage, grilled or roasted and sliced

Fondue
3 cups (750 mL) good dry white wine
2 lbs (905 g) shredded Gruyère cheese
1 ½ lbs (680 g) shredded Emmenthal cheese
1 tbsp (15 mL) cornstarch
1 garlic clove, sliced in half
1 tbsp (15 mL) finely chopped chives
1 tbsp (15 mL) finely chopped parsley
1 tbsp (15 mL) finely chopped tarragon

Directions: 

Prepare your dipping ingredients on platters so that they’re ready to go when the fondue is. Place baguette pieces in a basket for easy access.

Set up your fondue pot in the middle of the table, making sure it’s fuelled up.

To make fondue, pour wine into a large heavy saucepan on medium-high heat. In a bowl, toss shredded cheeses with cornstarch. Just before wine comes to a boil, gradually add cheese to the wine, about ½ cup (125 mL) at a time, stirring continuously with a wooden spoon, until each addition of cheese has melted. Keep going until all the cheese has been added and fondue is smooth. Never let the fondue come to a boil. Reduce heat to low.

When ready to serve, rub fondue pot with half garlic clove. Discard clove. Stir herbs into fondue, and pour the fondue into fondue pot. Encourage your guests to skewer nibbles and bites of bread, and joyfully dip away.

Serves 8

Baked Gruyere In Pastry

Baked Gruyère in Pastry with Rosemary and Garlic

Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8

Ingredients
1 sheet frozen puff pastry, thawed
1 pound gruyere, fontina, or a mix, cubed
1 tablespoon chopped fresh rosemary
1-2 cloves garlic, grated
2 teaspoons honey, plus more for serving
1 egg, beaten
coarse sugar, for sprinkling

Directions
Preheat the oven to 425° F.

Lay the puff pastry flat on a parchment-lined 10-12 inch baking dish/pie plate. Pile the cubes of cheese in the center of the pastry. Mix the rosemary and garlic together with your fingers, then sprinkle over the cheese. Drizzle with honey. Fold the corners of the pastry over the cheese. Brush the pastry with beaten egg and sprinkle lightly with sugar.

Bake for 25-30 minutes or until the pastry is deep golden brown and the cheese bubbly.

Eat and enjoy with extra honey, black pepper, and your favorite bread or crackers...or just with a spoon!

Potatoes, Spinach, And Cheese Quiche

 

Potatoes, Spinach, and Cheese Quiche

Enjoy this quiche for breakfast, lunch, or dinner! For breakfast, serve with a side of bacon and some fruit or juice; for lunch, present with a salad and iced tea; or for dinner, plate it with a side of steamed broccoli or carrots and some crusty French bread.

Ingredients:
1 sheet pastry dough for 9-inch tart 
5 ounces frozen chopped spinach, thawed and drained
2 cups frozen hash browns, thawed
1 1/2 cups shredded Gruyere Cheese, divided
7 large eggs, beaten
1/2 cup heavy cream
2 teaspoons everything but the bagel seasoning
3 dashes hot pepper sauce such as tabasco, or to taste

Directions:

• Preheat the oven to 400 degrees F (200 degrees C). 

  Cut a 9-inch circle of parchment paper.

  Place pastry crust in a 9-inch quiche or pie pan, gently shaping and stretching to fit. Prick crust with a fork several times and place parchment circle over top. Add pie weights or dried beans on top of parchment paper.

  Set the pan on a baking sheet and place in the center of the preheated oven. Reduce heat to 375 degrees F (190 degrees C) and bake about 10 minutes. Remove to a wire rack and cool for about 5 minutes. Carefully remove pie weights or beans and parchment paper. Leave oven on.

  While the crust is cooling, squeeze thawed spinach between several layers of paper towels, to remove most of the moisture. Set aside.

  Add thawed potatoes to the cooled crust. Sprinkle 1 cup shredded Gruyere cheese on top.

  Stir beaten eggs, cream, bagel seasoning, and hot pepper sauce in a large bowl until ingredients are fully incorporated. Stir in spinach, breaking up any clumps. Pour mixture over the cheese and potatoes. Sprinkle the remaining 1/2 cup Gruyere on top.

  Place in the center of the oven and bake until eggs are set and a knife inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and cool on a rack for 10 minutes. Serve warm.

Florentine Omlette With Spinach And Cheese

Florentine Omlette With Spinach And Cheese

Ingredients:
5 large eggs
Kosher salt and freshly ground black or white pepper
3 1/2 ounces (100g) grated Gruyère or Swiss cheese
2 tablespoons (30g) unsalted butter, divided
2 medium cloves garlic, minced
1 pound (450g) fresh Savoy spinach, thoroughly washed, or 10 ounces (283g) defrosted frozen spinach. See Note

Directions:

In a medium bowl, season eggs with salt and pepper, then whisk until homogeneous and frothy. Set aside.

Add cheese to a separate medium heatproof bowl, and line a large plate with a double layer of paper towels. In a 10-inch nonstick skillet, melt 1 tablespoon (15g) butter over medium-high heat. Add garlic and cook, stirring frequently, until garlic is aromatic and just begins to soften, about 30 seconds.

If using fresh spinach: Add spinach to skillet, cover, and cook until just wilted, about 2 minutes (you may have to press down on the spinach with the lid at first to cover, but the spinach will rapidly lose volume as it wilts). Uncover, season with salt and pepper, and stir to combine. Increase heat to medium-high and cook, stirring frequently, until spinach is very soft and most of the liquid it has released has evaporated, about 4 minutes.

If using defrosted frozen spinach: Add spinach to skillet, season with salt and pepper, and stir well to combine. Increase heat to medium-high and cook, uncovered, until excess water has evaporated, about 4 minutes.

Transfer cooked spinach to paper towel-lined plate, roll up in the towels, and squeeze gently to extract any additional excess moisture; discard paper towels and any accumulated liquid. Transfer hot spinach to bowl with cheese.

Wipe out now-empty skillet, and melt remaining 1 tablespoon (15g) butter over medium heat, swirling frequently, until butter is lightly browned. Re-whisk eggs until foamy, then add to skillet and cook, using a silicone spatula to push the edges in toward the center as they set and tilting the pan to spread the uncooked egg underneath. Continue pushing in the edges of the eggs and tilting the skillet, working all around the pan, until omelette is almost set, about 45 seconds.

Sprinkle spinach and cheese mixture over half of omelette, remove from heat, cover, and let omelette sit until mostly or fully cooked through on top (depending on your preferred consistency), about 1 minute.

Using silicone spatula, loosen the edges of the omelette from skillet and shake skillet to ensure that it's not stuck. Carefully fold omelette in half to enclose the filling, then slide it onto a serving plate and serve immediately.

Hearty Swiss Potoato Casserole

Ingredients:
¼ cup butter
¼ cup whole wheat flour
1 ⅔ cups water, divided
1 ½ teaspoons cornstarch

salt and ground black pepper to taste (optional)

½ teaspoon ground thyme

1/2 teaspoon dried rosemary

¾ cup shredded Swiss cheese

¾ cup shredded Swiss Gruyere cheese

3 medium potatoes, peeled and thinly sliced

2 scallions, finely chopped

1 clove garlic, minced

Directions:

Melt butter in a saucepan over medium-low heat. Let simmer for 1 minute. Add flour, 1 tablespoon at a time, whisking constantly until completely incorporated, 5 to 8 minutes. Add 1 cup water slowly and whisking constantly to avoid clumping. Remove from heat.

• Whisk remaining 2/3 cup water together with cornstarch in a small bowl. Add slurry to the gravy; whisk to combine.

  Preheat the oven to 375 degrees F (190 degrees C).

  Stir the gravy briefly; season with salt and pepper. Add thyme and rosemary. Stir in Swiss cheese and Gruyere cheese. Add potatoes, scallions, and garlic; stir well until potato slices are separated and coated with gravy. Pour mixture into an 8-inch square baking dish.

  Bake in the preheated oven until potatoes are tender, 40 to 50 minutes.  Serves 4

Creamy Reuben Soup With Corned Beef, Sauerkraut And Rye Crisps

CREAMY REUBEN SOUP WITH CORNED 

BEEf, SAUERKRAUTAND RYE CRISPS

Extra-virgin olive oil
6 slices rye bread, cut into 1" cubes 1 small onion, finely diced
1 carrot, peeled and finely chopped 1 clove garlic, minced
1 tsp. caraway seeds
Freshly ground black pepper to taste 5 cups low-sodium chicken broth

Serves 6 to 8
1/2 lb. sliced corned beef, cut into 1" cubes
8 oz. sauerkraut
1/2 cup heavy whipping cream 1/4 cup freshly chopped parsley Salt to taste
1/2 lb. shredded Gruyere cheese

1. Heat 2 T. olive oil in a large pot over medium-high heat. Cook bread cubes in batches until well coated and golden brown on all sides. Remove and set aside.
2. In the same pot, heat 2 T. olive oil over medium-low. Add onions and cook until softened, about 5 minutes. Add carrots, garlic, caraway seed and 1/2 tsp. pepper to the pot and cook, stirring often until softened, about 5 minutes. Add chicken broth and bring to a boil. Lower heat and simmer on low for 20 minutes.
3. Stir in corned beef, sauerkraut, and heavy cream; bring to a boil and then simmer for 5 minutes. Stir in parsley and add salt if needed. If soup is too salty adjust by adding small amounts of water and bring back to a boil.
4. Place oven proof soup bowls on a rimmed sheet pan. Divide soup into each bowl, top with croutons and top generously with shredded cheese. Broil 4 to 5 inches from heat until cheese is melted and bubbling, 1 to 2 minutes. Serve immediately.

Spinach In Puff Pastry

Spinach In Puff Pastry

Ingredients:

1 box Puff Pastry (Freezer Section at Grocery Store)

4 tablespoons unsalted butter (1/2 stick)

2 cups chopped onions

1 tablespoon chopped garlic

2 (10 oz.) boxes frozen spinach, defrosted

1/3 cup chopped scallions (white and green parts)

1 cup grated Gruyere cheese

3/4 cup freshly grated Parmesan cheese

4 extra-large eggs, lightly beaten

1 tablespoon dry bread crumbs, plain or seasoned

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper,

1/2 teaspoon ground nutmeg

1/4 cup toasted pignoli (pine) nuts

1 extra-large egg with 1 tablespoon water

Directions:

Allow the puff pastry to thaw slowly or overnight in the refrigerator.

Preheat oven to 375*F Degrees.

Heat the butter in a saute pan and cook the onions, until tender.  Add the garlic and cook 1 minute more. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl.  Add the onion mixture, scallions, Gruyere cheese, Parmesan cheese, eggs, bread crumbs, salt and pepper, nutmeg and toasted pine nuts.  Mix well.

Unfold one sheet of puff pastry and place on a baking sheet lined with parchment paper.  Spread the spinach mixture in the middle of the pastry leaving a one-inch border.  Brush the border with the egg wash.

Roll out the second piece of puff pastry over the spinach and seal the edges crimping them with a fork.  Brush the top with an egg wash but don't let it drip down the sides or the pastry won't rise.  

Make three small slits in the pastry, sprinkle with salt and pepper, and bake 30 or 40 minutes, until the pastry is lightly browned.  Transfer to a cutting board and serve hot.

Swiss Chard And Gruyere Quiche

Swiss Chard And Gruyere Quiche 

Exceptionally versatile, quiche takes well to all manner of fillings. Here, our meatless version combines Swiss chard with Gruyère cheese and is baked in a square pan instead of the usual round one. Cut the quiche into squares and serve as a main course for brunch, lunch or dinner with a tossed green salad or fresh fruit alongside.

Ingredients:

For the crust
3 cups all-purpose flour, plus more for dusting
1 tsp. kosher salt
8 Tbs. cold unsalted butter, cut into pieces
1/2 cup cold vegetable shortening
6 to 8 Tbs. cold water

For the filling:

2 tablespoons unsalted butter

1 red onion, thinly sliced

1 bunch Swiss chard, stems removed and leaves chopped
1 cup shredded Gruyère cheese
5 eggs
2 cups half-and-half or milk
1 Tbs. minced fresh thyme (optional)
Kosher salt and freshly ground pepper

Directions:
Preheat an oven to 425*F. Lightly grease an 8-inch square pan.

To make the crust, in a food processor, combine the flour and salt and pulse to blend. Scatter the butter and shortening over the top and pulse just until the mixture forms crumbs about the size of peas. Drizzle the water over the flour mixture and pulse just until the dough starts to come together.

On a lightly floured surface, roll out the dough into a 12 inch square about 1/4 inch thick. Fold the dough in half and transfer to a prepared baking pan. Unfold the dough and ease it into the pan, patting the dough gently into the corners and firmly into the bottom and up the sides. Trim any overhanging dough. Freeze for 10 minutes.

Bake until the crust is lightly golden, about 10 minutes. Transfer to a wire rack and let cool. Reduce the oven temperature to 375^F.

To make filling, in a large fry pan over medium heat, melt the butter. Add the onion and chard and cook, stirring occasionally, until tender, about 5 minutes.

Sprinkle 1/2 cup of the cheese evenly over the pastry shell. In a large bowl, whisk the eggs until blended. Whisk the half-and-half and thyme and season with salt and pepper, Stir in the onion, chard, and the remaining 1/2 cup cheese. Pour the egg mixture into the pastry shell.

Bake until the filling is set and slightly puffed and the crust is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool briefly. Cut the quiche into squares and serve warm. Serves 4 to 6.

Williams-Sonoma Test Kitchen

Grilled Cheese, Apple And Pork Sandwich

Grilled Cheese, Apple And Pork Sandwich

Ingredients:

1 2- to 3-lb pork shoulder
6 cloves of garlic, minced
1 tsp salt
1 tsp black peppercorns
1 lime, juiced
1 lemon, juiced
2 oranges, juiced
1/4 cup olive oil
1/2 medium onion, minced
1 tsp thyme
1 tsp oregano
3 Granny Smith apples, cored
2 baguettes
8 oz Gold cheese
12 oz Gruyère cheese
12 oz Swiss cheese
1/4 cup butter
Grainy mustard, Dijon or mayonnaise (for serving)
Directions:
Combine first 11 ingredients in a zippered bag. Refrigerate for 24 hours.

Preheat oven to 360°F. Place pork and marinade in roasting pan. Roast 2 1/2 to 3 hours, basting every 30 minutes. Allow pork to cool. Slice thinly.

Slice baguette lengthwise and butter inside and out. Slice cheeses and layer on both sides of baguette. Thinly slice apples and lay on top of cheese. Lay sliced pork over the apples. Fold baguette and slice into desired number of sandwiches.

Toast or press each sandwich in a panini grill until cheese melts and meat is warmed through. To grill multiple sandwiches at once, preheat oven to 350°F (175°C).  Wrap sandwiches in greaseproof paper and place on baking sheet. Place another baking sheet, topped with a heavy ovenproof dish, on top of sandwiches. Heat 15 to 20 minutes until cheese melts and meat is warm.

Serve sandwiches with mustard and mayonnaise on the side.

Makes approximately 4 sandwiches, about 8-inches each, with plenty of leftover pork.

Beer-Glazed Pork Tenderloin With Gruyere And Cranberry Risotto

BEER-GLAZED PORK TENDERLOIN WITH 

GRUYÈRE And CRANBERRY RISOTTO

This dish has all the taste sensations covered— sweet, salty, tart, bitter and even umami, which is delivered by the Gruyère cheese. A helpful tip is to warm the stock in a measuring jug in the microwave. It can then be easily poured right into the pot. Using a pan that just fits the tenderloin will help avoid getting scorched areas on the surface of the pan, which will make for a better glaze.

Gruyere And Cranberry Risotto

2 tbsp (30 mL) olive oil

1 cup (250 mL) shallots or onion, finely chopped

2 tbsp (30 mL) garlic, finely chopped

2 tsp (10 mL) fresh thyme or sage, finely chopped

Pinch of salt

1 cup (250 mL) arborio or carnaroli rice

1 tsp (5 mL) lemon juice

4 cups (1 L) beef stock, warmed

¼ cup (60 mL) dried cranberries

2 tbsp (30 mL) unsalted butter

½ cup (125 mL) good quality Gruyère

or Emmenthal cheese, grated

Pork Tenderloin

2 medium pork tenderloins, about ¾ lb (375 g)

each, cut into halves if needed to fit pan

Salt and freshly ground pepper, to taste

2 tbsp (30 mL) unsalted butter

2 tsp (10 mL) fresh sage, finely chopped

½ cup (125 mL) beer, preferably the St-Ambroise

2 tbsp (30 mL) apricot jam

Directions:

Preheat oven to 350°F (180°C).

Start with the risotto. In a large pot or saucepan heat oil over medium. Add shallots, garlic, thyme and a pinch of salt. Cook until shallots are fully tender, about 10 minutes.

Stir in rice, combine well with shallots. Add lemon juice. Add enough stock to come to the surface of the rice. Stir well. When the stock has been absorbed continue to add stock ½ cup (125 mL) at a time, adding more when the last addition has been absorbed. Continue adding stock until the rice is al dente (or tender but not mushy), about 20 minutes. If the rice is still too firm and all stock is used continue to cook with water. Stir in cranberries during the last few minutes of cooking.

Just before serving, stir in 2 tbsp (30 mL) butter and Gruyère until melted.

While risotto is cooking, season pork generously with salt and freshly ground pepper.

In an ovenproof pan that just fits the pork, heat 1 tbsp (15 mL) butter over medium-high. Brown pork all over, about 10 minutes total.

Place pan in preheated oven and cook to internal temperature of 150°F (65°C). Remove pork from pan, cover with foil to keep warm.

In the same pan, add remaining 1 tbsp (15 mL) butter, sauté sage for 1 minute over medium. Add beer and apricot jam. Reduce over medium heat to desired consistency.

Slice pork and serve on top of the risotto. Drizzle with reduced glaze.

Serves 4     Recipe of Tonia Wilson-Vuksanovick

Pear And Caramelized Onion Pizzette

PEAR AND CARAMELIZED ONION PIZZETTE

These petite pizzas are welcome nibbles, piping hot from the oven and full of adult flavors. Start with purchased pizza dough from an Italian bakery or make your own. See tip if making ahead.

Ingredients:
1 large sweet onion such as Spanish or red
1 tbsp olive oil
1 lb. fresh pizza dough, refrigerator-cold
3 large pears, ripe but firm
⅛ tsp salt
Few grindings of black pepper
1 tbsp butter
2 to 3 tbsp finely chopped fresh thyme, divided
½ lb. Gruyère or Emmenthal cheese or mixture of both, grated

Peel and thinly slice onion. Heat oil in a large frying pan over medium heat; add onions. Lower heat as needed to slowly sauté, stirring often, for 15 to 20 minutes or until wilted and golden.

*

Directions:

Meanwhile, cut cold pizza dough into 16 equal pieces, each about 1 oz on a scale. On a floured board, roll each into a small boll; cover and let rest 10 minutes. Pull each ball into a flat round. Using a rolling pin, roll into a circle about 4 inches  in diameter. Lay about an inch apart on greased baking sheets. Cover and rest another 10 minutes; then press or roll out again to 4 inches. Cover; set aside while completing toppings.

Peel, core and thinly slice pears. When onions are golden, stir in salt and pepper; remove from pan. Add butter to pan; return to medium heat. When bubbly, add pears. Sauté pears for 8 to 12 minutes, turning frequently, until softened and lightly browned. Cool on a plate.

Preheat oven to 450°F.

5. Dividing equally, spread each round of dough with onion; then add pear and thyme. Top with grated cheese. Bake 10 to 12 minutes or until pizzettes are golden. Serve right away, whole or cut in half, topped with a sprinkling of thyme.

Tip:

To make ahead, bake pizzettes only until set and just staring to brown, from 8 to 10 minutes. Cool on a rack, cover and refrigerate or freeze. Reheat from cold or frozen, uncovered, in a 450°F oven for 5 to 8 minutes or in the toaster oven until hot and browned.

Makes 16 pizzettes

Savory Pumpkin Scones With Gruyere and Sage

Savory Pumpkin Scones With Gruyere And Sage

Ingredients:

1 stick unsalted butter, 4 tablespoons cubed and chilled
8 sage leaves, cut crosswise into thin ribbons
1 large shallot, finely chopped (1/4 cup)
1 cup pure pumpkin puree
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup whole milk
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
7 ounces Gruyère cheese—6 ounces cut into 1/4-inch dice, 1 ounce shredded

*

Directions:

In a medium skillet, melt 1 tablespoon of butter until foaming. Add the sage and cook over moderately high heat, stirring, until crisp, about 30 seconds. Transfer to a paper towel–lined plate. Melt another 1 tablespoon of the butter in the skillet until foaming. Add the shallot and cook over moderately high heat until translucent, about 1 minute. Add the pumpkin puree, salt, pepper and 1/2 cup of the heavy cream and stir until very thick and reduced to 1 cup, about 4 minutes. Scrape the pumpkin mixture into a bowl and stir in the remaining 1/2 cup of heavy cream and the milk. Let cool to room temperature, then refrigerate until chilled, about 1 hour or overnight.

Preheat the oven to 350° and line a baking sheet with parchment paper. In a medium bowl, whisk the 2 cups of flour with the baking powder. Using a pastry blender or 2 knives, cut in the 4 tablespoons of cubed butter until the mixture resembles coarse meal. Add the diced cheese and toss to coat. Add the sage and the pumpkin mixture and stir just until combined.

Melt the remaining 2 tablespoons of butter. Turn the dough out onto a lightly floured surface and pat it into a 6-by-9-inch rectangle, 1 inch thick. Cut into 6 large triangles and transfer to the prepared baking sheet. Brush the tops of the scones with the melted butter and sprinkle with the shredded cheese. Bake until golden and puffy, about 25 minutes. Transfer to a wire rack to cool slightly; serve warm.

Yield: 6 Scones

Gougères

Gougeres

Ingredients
1 cup water
7 tablespoons unsalted butter
1 tablespoons kosher salt, or more to taste
1 pinch sugar
1 1/4 cup all-purpose flour
4 large eggs (up to 5 eggs)
1 1/4 cup grated Gruyère
Freshly ground white pepper
Pinch cayenne pepper
1/4 teaspoon smoked paprika

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Directions
Preheat the oven to 450 degrees F. Line two baking sheets with Silpats or parchment paper.

In a medium saucepan, combine the water, butter, salt, and sugar and bring to a boil. Add all the flour at once, reduce the heat to medium, and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and the excess moisture has evaporated. (If the ball forms more quickly, continue to cook and stir for a full 2 minutes.)

Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add 4 eggs and continue to mix until completely combined and the batter has a smooth, silky texture. Stop the machine and lift up the beater to check the consistency of the batter. The batter in the mixing bowl should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in 3/4 cup of the Gruyère and adjust the seasoning with salt and white pepper.

Fill a pastry bag fitted with a 3/8-inch plain pastry tip with the gougère batter. Pipe the batter into one-tablespoon mounds on the baking sheets, leaving about 2 inches between the gougères as the mixture will spread during the baking. Sprinkle the top of each gougère with about 1/2 teaspoon of the remaining grated cheese.

Bake for 7 to 8 minutes or until they puff and hold their shape. Reduce the heat to 350 degrees F and bake for an additional 20 to 25 minutes. When the gougères are done, they should be a light golden brown color. 

When you break one open, it should be hollow; the inside should be cooked but still slightly moist. Remove the pans from the oven and serve the gougères while hot.

Crustless Spinach And Feta Quiche With Sumac

Crustless Spinach And Feta Quiche With Sumac 

This quiche is elegant and delicious enough to serve guests, but also a great pie to have in the refrigerator to slice and eat for breakfast (lunch or dinner) all week long. You can lighten up the filling using all milk rather than half milk and half cream. Consider this your blank slate for any vegetables you have on hand, such as sautéed mushrooms or bell peppers.  Use exact cheese measurements to eliminate over salty taste.
Ingredients:
1 teaspoon extra-virgin olive oil
1 box (10 oz.) frozen spinach, thawed
1 teaspoon kosher salt
2 ounces feta cheese
2 scallions, white and green parts, thinly sliced
2 tablespoons sumac, divided
4 eggs
1/4 cup Parmesan cheese
1/2 cup milk
1/2 cup heavy cream
1/2 cup grated Swiss, Gruyere, or mozzarella cheese 

Directions:
Heat the oven to 350°F. Brush an 8- or 9-inch pie plate with olive oil.
Squeeze the thawed spinach to remove as much water as possible. 

Shred and scatter the spinach over the bottom of the pie plate. Crumble the feta over the spinach, top with the onions, and dust with a tablespoon of sumac and a healthy pinch of kosher salt. 

In a medium bowl, whisk the eggs with a teaspoon of salt until they are smooth. Stir in the parmesan, milk, and cream. Pour the eggs over the spinach and feta. 

Top the eggs evenly with the Swiss, Gruyere, or mozzarella cheese, and sprinkle with a tablespoon of sumac.  NOTE, I would suggest 1/2 of the amount of sumac for topping.

Bake the quiche for about 40 minutes, or until it is puffy and golden and doesn’t jiggle in the center when moved. Serve the quiche immediately with more sumac dusted over each slice. 

Refrigerate and eat the quiche for up to a week.

Leek Soup With Dill Oil

Leeks Being Prepared To Be Cleaned Leeks Chopped in Food Processor

Leek Soup With Dill Oil

I follow several blogs with great interest. A favorite is 101 Cookbooks which Heidi Swanson creates. Heidi is the author of several cookbooks and lives in the San Francisco area. As you might guess, much of her blog is devoted to vegetarian cooking but also so very nutritious. Recently a recipe made my taste buds perk up. My husband complimented me as he enjoyed the flavor.

Ingredients:

1 small bunch of fresh dill~1/2 oz.

9 tablespoons extra virgin olive oil

3 1/2 pounds leeks

6 tablespoons unsalted butter

fine grain sea salt

2 large thin skinned potatoes, thinly sliced

3 medium garlic cloves

6 1/2 cups good tasting vegetable broth

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Toasted almonds for garnish

Grated Gruyere cheese for topping

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Directions:

Use a food processor or blender to process the dill and olive oil into a creamy green emulsion. Set aside.

Cut the dark tough green leaves from the leeks, trim off the roots, and wash/rinse well. You can slice the leeks lengthwise too get in-between the layers, or make a few rough chops and give them a quick soak or whatever method you prefer. Use a food processor to chop the leeks in two batches. You can also chop them by hand if you wish.

In a large soup pot, heat the butter and 5 tablespoons of the dill oil over medium-high heat. When the butter has melted and is bubbling, stir in the leeks and a couple big pinches of salt. Stir well, then cover. Cook, stirring occasionally, until the leeks soften up and collapse, 6 to 8 minutes. 

Now stir in the potatoes and garlic and cook uncovered, stirring regularly, for another 15 to 20 minutes or until the potatoes are very, very soft. If the leeks at the bottom of the pot are getting too much color, reduce the heat and be sure to scrape the bottom of the pan when you are stirring. At this point you can mash everything with a potato masher or large fork. If you prefer a smoother soup use a hand blender, but this soup is great a little on the chunky side. 

Stir in the hot broth, adjusting the amount based on whether you want a thin or thick soup. Bring back to a simmer, serve topped with almonds, grated cheese, and a generous drizzle of the remaining dill oil. Serves 8 to 10