French Onion Soup
I have really had a craving for French Onion Soup – and in all honesty, I figured since I have become a better chef over the past few months (years) – why not just create it myself! I was amazed when I found this recipe …
Tag: food
Lehigh acceptance!
Rich LOVES cookie dough… I found this out when we first started dating & it just so happens my mom brought me up to be an expert at reading the back of the Nestle’s chocolate chip bags in order to create the best chocolate chip …
Loaded Potato & Beer Soup
A few weeks ago we had a “quiet” day planned for Rich to study for his GMAT exam (he ended up scoring in the 75% percentile – more on that later) and my parents were going to join us to see the High School production of Robin Hood for which I did the props. I wanted to cook something yummy while Rich studied and wanted to start with potato & bacon…. settled on inventing my own “beer cheese soup”.
As the day went on I kept tasting & adding and inventing (also deciding we needed to have biscuits to go along with it). Well, in the long run – we had a large pot of soup, called my folks to come over, and decided that I had made what ended up being one of the most amazing “Loaded Baked Potato Soups” ever!
RECIPE…
I started off my cutting up a whole package of bacon into about 1″ pieces & throwing the whole thing into the pot (high sided pan – whatever) & cooking that down 90% of the way. Then I drained off all the fat & put the bacon aside. I then added 2 chopped onions & 4 chopped potatoes. To that pan went (5??) cloves of garlic, a bottle of beer (Sam Adams dark something) and some chicken stock. (I don’t make my own chicken stock – but hate storing so many cans since I use it all the time – so I am a big fan of the dry bullion powder & then just pouring water right from my tea pot & having the stock make itself in the pot.) Pepper and spices went as the day went on, at some point I chopped 2 chicken breasts into small bite-sized pieces and cooking that in a separate pan (with some bacon for flavor) before throwing that in the soup. About 15 minutes before serving I added some milk & about 8 oz of cheddar/monterey jack cheeses. Top the whole thing off with some scallions & a little more cheese & perfect!
(Sorry for the really “cruddy” directions – I spent way to just time cooking the way I often do with “a little of this” and “a little of that” that I did not really pay that close of attention. The above directions/recipe should get you close if you want to give it a shot. This is one of those things that you just have to taste & play it by ear.)
My Soup Theory…
You can’t go wrong when making soup! And if you think you went wrong, it just means that you are changing directions!
Classic Fondue Fun
I’m not sure about anyone else, but fondue has been something that has not worked out so well for me. I LOVE cheese, and anything that involves cheese (and when its melty & warm too – yeah, its good stuff!) A few weeks ago I …
Fall Indian Curry
I know that we are well past Halloween, but before heading out for Halloween a few weeks ago we had friends over. I had seen a recipe for a Squash Soup in my November Food & Wine that I wanted to try, but then saw …
Candied Ginger Pear Corn Muffins
On our trip to New York for Scott’s Pizza Tour a few weeks ago Rich got to NYC hungry (what else is new) before the tour. He really wanted to get a good NYC bagel, but we didn’t pass by any. Finally we passed Bird Bath Bakery and we decided that was a good place to stop. After viewing the tasty treats all over the green/organic bakery counter he settled on something called a “Candied Ginger Pear Muffin”. After taking 1 bite I was informed that “OMG, Rachel you HAVE to learn how to make these” at which point I laughed (remember, I am a cook – not a baker)!
BUT – I decided to be a good girlfriend took a few bites & tried to get ideas. Then pizza fun started & eventually the weekend was over and I decided to see if I could locate this bakery online and maybe get some insight from them about these muffins. I emailed them and told them the back story & asked if they would give me any advice. Their advice was: favorite cornbread recipe (I located one, haha), add candied ginger & pear. WELL – that didn’t seem TOO helpful, but I was willing to give it a shot. Right before I headed into the kitchen I decided to do a search for “Candied Ginger Pear Muffins” and lo & behold – Maury Rubin, the owner of Bird Bath had been on Martha Stewart in May…. cooking these exact muffins!!
My search for my “favorite muffin with those things added” turned into the bakery’s own version! The taste was right on, but the texture was not quite right – these were too “muffin-ey” and not “dense/airy” enough… I know those don’t make sense together, but it could be “chunkier” while also being lighter (I didn’t have the oat flour or course cornmeal – so next time, thats the change).
The Recipe:
- Nonstick cooking spray or unsalted butter, for muffin tins
- 4 cups unbleached all-purpose flour
- 1 cup coarse cornmeal
- 1/2 cup oat flour
- 3 tablespoons plus 1 teaspoon baking powder
- 1 1/4 cups sugar
- 2 large Bosc pears, cored and chopped, 3 tablespoons reserved for garnish
- 1/2 cup plus 3 tablespoons finely chopped candied ginger
- 3 large eggs
- 1 cup canola oil
- 1 1/4 cups plain yogurt
- 2 tablespoons prepared applesauce
- 2/3 cup unsalted butter, melted
Directions
- Preheat oven to 350 degrees. Spray 12 (4 1/2-ounce) individual muffin tins with nonstick cooking spray or coat with butter; set aside.
- In a large bowl, whisk together all-purpose flour, cornmeal, and oat flour. Whisk in baking powder. Add sugar, and whisk to combine. Stir in pears and 1/2 cup ginger.
- In a medium bowl, whisk together eggs, canola oil, yogurt, and applesauce. Add to flour mixture and stir to combine; stir in butter.
- Fill prepared muffin tins 2/3 full with batter. In a small bowl, mix together reserved chopped pears and remaining 2 tablespoons ginger; sprinkle evenly over batter. Transfer to oven and bake until golden, about 30 minutes. Remove from oven and transfer pans to a wire rack. Let muffins cool 15 minutes in pans before serving.
Read more at Marthastewart.com: Corn Muffins with Pear and Candied Ginger – Martha Stewart Recipes