April 28, 2013
Appetizer, French, Lunch, Side Dish, Soup, Vegetable
cooking, dinner, food, Gourmet, lunch, postaday, recipe, recipes, soup, vegetable
Cup and a half of broth: $0.35*
Slice or two of onion: $0.27*
Small piece of stale French bread: $0.19*
Slice of Cheese: $1.00* (Gruyère), $0.18* (swiss)
Other ingredients and heat: $0.45*
Cost of French Onion soup at the restaurant: $6.95*.
*all prices completely made up by me
Now that’s a racket I want to get into.
I’ve made French Onion soup once before. At the table while eating it my wife asked me my thoughts and I replied, it would be easier to open a can and possibly just as good. This recipe was better than that and now that I have a mandolin to thinly slice four onions quickly, the recipe was not too much of a pain.
Who doesn’t like gooey melted cheese?
Quite a bit of broth.
The thinly sliced onions cooking down.
With the liquids added.
In the crocks.
With toasted bread.
And cheese for melting.
French Onion Soup Gratinee
Prep Time: 15 m | Cook Time: 1 h 15 m | Makes: 4 servings
- 4 tablespoons butter
- 1 teaspoon salt
- 2 large red onions, thinly sliced
- 2 large sweet onions, thinly sliced
- 1 (48 fluid ounce) can chicken broth
- 1 (14 ounce) can beef broth
- 1/2 cup red wine
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh parsley
- 1 sprig fresh thyme leaves
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- salt and freshly ground black pepper to taste
- 4 thick slices French or Italian bread
- 8 slices Gruyère or Swiss cheese slices, room temperature
- 1/2 cup shredded Asiago or mozzarella cheese, room temperature
- 4 pinches paprika
Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyère cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!
PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins
Calories 618 kcal 31% Carbohydrates 39.5 g 13% Cholesterol 114 mg 38% Fat 35.9 g 55% Fiber 4.2 g 17% Protein 29.7 g 59% Sodium 3433 mg 137%
April 9, 2013
Appetizer, Cheese, Kosher, Low Carb, Recipes, Snack, Vegetable, Vegetarian
Appetizer, cooking, food, Gourmet, Kosher, low carb, postaday, recipe, recipes, Snack, vegetable, vegetarian
It had to grow on me.
A number of years ago I worked with a crew that would occasionally end the day with a visit to a local bar with an order of an appetizer and some quantity of barley and hops based beverages. On a frequent basis, the appetizer that would get ordered would be spinach-artichoke dip. Give me wings, potato skins, nachos or even stuffed peppers, but spinach-artichoke dip was at the bottom of my list.
As is my downfall, once something is sitting in front of me, I start to munch. Over the years after repeated exposure to the dip I first came to tolerate the dip and late enjoy it. My tastes had changed.
Wanting a quick, hot appetizer the other day, I decided to make it myself.
This was so easy to make and was warm and creamy.
The first challenge was frozen artichoke hearts. I hadn’t seen them before and it took me three trips up and down the frozen vegetable aisle to see the single faced box of them.
Very tasty and great with baked pita chips.
Hot Spinach and Artichoke Dip
Prep Time: 10 m | Cook Time: 15 m | Makes: 2 batch (Scaled) | Difficulty: Easy
- 2 cup thawed, chopped frozen spinach
- 11 cups thawed, chopped frozen artichoke hearts
- 12 ounces cream cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2/3 cup grated Parmesan
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
The second week in April is National Egg Salad Week. In honor of this food holiday check out the following recipe from The Rantings of an Amateur Chef.
L.O.V.E Wrap Sandwich
April 7, 2013
Appetizer, Cheese, Kosher, Side Dish, Snack, Vegetable, Vegetarian
baking, cheese, cooking, food, Gourmet, Kosher, lunch, postaday, recipe, recipes, side dish, Snack, vegetable, vegetarian
With every couple where both parties cook, there are some dishes that belong to the husband and others that belong to the wife. Maybe they were family recipes passed on from previous generations or maybe they were because one spouse first made it.
Years ago my wife was looking for an appetizer to bring to a party and pulled out a recipe for Vegetable Pizza. This is a cold, cream cheese based pizza, not hot tomato based. She’s made it a dozen times since and for some reason, I never tried making it.
Earlier this year we were having several couples over and I wanted some handy finger food, so I decided to cross the line and make it myself.
This is a good alternative to veggies and dip by putting it all on a croissant dough crust.
I placed parchment down so the bottom wouldn’t burn.
I used the dough that didn’t have the perforations.
The cream cheese topping spread out.
Very tasty and fresh.
Prep Time: 30 Min | Cook Time: 30 Min | Makes: 1 pizza
- 2 (8 ounce) packages refrigerated crescent rolls
- 2 (8 ounce) packages cream cheese, softened
- 1 cup mayonnaise
- 1 (1 ounce) package dry Ranch-style dressing mix
- 1 1/2 cups fresh broccoli, chopped
- 3 green onions
- 1 cup shredded Monterrey Jack cheese
- 1 cup chopped green bell pepper
- 1 cup chopped cauliflower
- 1 cup shredded carrots
Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 9×13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12-15 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange vegetables and cheese over the cream cheese layer. Chill for one hour, slice and serve.
Amount Per Serving Calories: 467 | Total Fat: 38.8g | Cholesterol: 58mg Powered by ESHA Nutrient Database
March 28, 2013
Appetizer, Baking, Beef, Cheese, Dessert, Eggs, English, French, Fruit, Kosher, Lamb, Low Carb, Pork, Recipes, Salad, Seafood, Side Dish, Vegetable, Vegetarian
Appetizer, baking, cheese, cooking, dessert, dinner, Easter, food, fruit, Gourmet, Kosher, low carb, party, pork, postaday, recipe, recipes, salad, seafood, side dish, spices, tomato, vegetable, vegetarian, wine
March 22, 2013
Appetizer, Baking, Cheese, DIced!, Fruit, Pork, Recipes, Vegetable
Appetizer, cooking, DIced!, dinner, food, fruit, Gourmet, pork, postaday, recipe, recipes, vegetable
Today we have an entrant for the first course of the Diced! competition. Contestants were instructed to create or find a recipe for an appetizer, soup or salad containing the following ingredients: Peach Preserves (or jam or jelly), Pita Bread, Regular carrots (baby ones would be acceptable) and Prosciutto. They were instructed to make their dish and create a blog post about it, including pictures. You can help determine who advances to the next round. On Friday, after the last post, I will post a poll where you can vote for up to four of the contestants to move on. Vote for the post you like the best. You can vote because of the inventiveness, the yummyness, the use of ingredients, the quality of the writing and pictures or for any other reason. The poll will be active for one week only. Check back and vote. In the event of a tie, the Ranting Chef will choose who advances. More information about Diced! can be found here.
Today’s contestant, Jenna has three blogs including The Burgeoning Gourmet. With all that blogging, I’m glad that she has time to compete here in Diced! Check out her blogs and the post below…
Italian Quesadilla with White Wine Peach Sauce
I’m aware this doesn’t sound that appetizing but it turned out surprisingly good! When I got the list of ingredients, something Italian popped into my head. Along with what I wanted to do with the peach preserves. Especially since I am in no way a fan of anything peach flavored. Oh, fresh peaches are great, but anything with a peach flavor always seems to pale in comparison. I’m the same way with anything strawberry flavored. But I digress.
3 tbsp. Peach Preserves
¼ lb. Prosciutto, sliced thinly
1 Pita bread
5-6 Baby Carrots
Additional ingredients used:
1 tbsp. Butter
¾ cup White Wine
Several leaves of fresh basil
½ cup shredded Mozzarella and Romano cheeses (combined)
Preheat oven to 350. In a saucepan, combine peach preserves, white wine, and butter. Whisk/stir until butter is completely melted and let simmer for 15 minutes or so. Keep an eye on it and whisk/stir as needed.
Using a dry white wine will help keep the sweetness down to a minimum.
In the meantime, grate carrots (I used a food processor) and dice up basil. Cut pita pockets in half and then separate. They tend to want to anyway, and this makes putting it all together much easier.
Using a baking sheet, spray with Pam or similar. Place the halves of the pita pockets on the sheet.
Brush a little of the olive oil on the bread. Layer on one half of the pita bread with prosciutto, shredded carrot, cheese, and fresh basil.
Pop in the oven for 5 minutes.
When done, cut in half and pour sauce over top.
My Man loved this and is ready for me to make it again. J
Remember – check back after the last post to vote on who advances in the Diced! competition.