French Onion Soup

In honor of tomorrow being Christmas Eve, I've decided to post my final Thanksgiving recipe. Timely of me? Hardly. My days have been full of work and pre-holiday preparations! Usually I would squeeze in my blog time at night or on the weekends, but I have given myself the gift of a little bloggy-break for the holiday. Time goes by so swiftly that before you know it the end of the year is nipping at your heels as it whips right past you.

I needed a little time to myself. Peaceful hours to be at home with my love and our kitties. A moment to quietly unwind at the end of the day and sip wild orange tea. A hard workout that clears the mind. A bowl of delicious french onion soup to fill the belly.

We've made this again since Thanksgiving and it is a perfect French onion soup. Richly flavored, each spoonful laden with broth stained onions, a faint hint of red wine and the savory aroma of thyme. The longer this soup simmers, the better it comes out. We've done a quick week-night version which was still good, but not as good.

We hope that you all have a wonderful holiday season and enjoy yourselves!

Adapted from Epicurious

Serves 4
INGREDIENTS:

• 1/4 cup (1/2 stick) butter
• 3 lbs yellow and/or brown, thickly sliced
• 1 head of garlic cloves, sliced
• 1/2 cup red wine
• 6 cups beef broth
• 1 teaspoon Dijon mustard
• 2-3 sprigs fresh thyme

• 4 bowl-sized baguette slices (thick), toasted
• shredded or thinly sliced Gruyere

DIRECTIONS:

1. Melt butter in heavy large saucepan over medium heat.
2. Add onions and garlic and sauté until very tender and brown, about hour.
3. Add wine and simmer until reduced to glaze, about 3 minutes.
4. Stir in beef broth, thyme and mustard. Simmer 2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)
5. Preheat broiler. Ladle soup into broilerproof bowls.
6. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

Profiteroles with Pumpkin Custard and Maple Bourbon Caramel

I've wanted to make profiteroles since I first saw them in Thomas Keller's The French Laundry cookbook. Cookbook is such a paltry word for such a Tome of Culinary Magnificence! When I bought The French Laundry I pored over each page until late in the night, my mind swimming with concoctions and inspiration. I was the schoolboy who found dad's Playboy's. It was the first time I had witnessed someone expressing an evolved and thorough passion for all aspects of food in the same way I did. I was captivated by the care shown for each ingredient, the laborious journey of each aspect of the meal, the reverence with which each dish was created. Once I saw Keller's profiteroles, sandwiching smooth vanilla ice cream and drizzled with a dark chocolate sauce, I mentally tagged the recipe numerous times. This I would make! I am totally intimidated by pastry, are you? I can bake surprisingly well, but the minute I hear the word pastry I run for the hills. Listen very closely...

THESE ARE SO EASY TO MAKE.

Not only that, but the dough is pate choux which means it's the same dough that makes gougeres, eclairs, profiteroles, beignets, and all kinds of savory or sweet bites! This version uses a pumpkin custard that emulates the luxurious feel and spiced aroma of pumpkin pie, with a unique twist. The maple-bourbon custard is simply divine and would be wonderful over just about anything!

Slightly altered from this recipe

INGREDIENTS: 
Maple caramel

• 1 cup brown sugar
• 1/4 cup maple syrup
  
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup heavy whipping cream
• 1/4 cup bourbon
• 1/4 teaspoon vanilla extract

Pumpkin custard

• 3 cups whipping cream
• 2 1/4 canned pure pumpkin
• 3 teaspoon ground allspice
• 3 teaspoon ground ginger
• 3 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 3/4 cup sugar
• 9 large egg yolks

Profiteroles

• 1/2 cup water
• 1/2 cup whole milk
• 1/2 cup (1 stick) unsalted butter
• 1 1/2 teaspoons sugar
• 1/4 teaspoon salt
• 1 cup all purpose flour
• 4 large eggs
• 1 large egg yolk

DIRECTIONS:

1. For maple caramel:
   Stir sugar, syrup and butter in heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.) 
2. For pumpkin custard:
   Preheat oven to 325°F. Whisk cream and next 6 ingredients in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat. Whisk sugar and egg yolks in medium bowl. Gradually stir hot pumpkin mixture into egg yolk mixture.
   Pour pumpkin custard into 8x8x2-inch glass baking dish; cover with foil. Place dish in 13x9x2-inch baking pan. Fill baking pan with enough hot water to come halfway up sides of dish. Bake until custard is set in center, about 1 hour 15 minutes. Cool completely. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.) 
3. For profiteroles:
   Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring 1/2 cup water, milk, butter, sugar, and salt to boil in heavy large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer hot mixture to standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add 3 eggs, a little at a time, beating until blended after each addition. Beat in egg yolk until blended.
   Spoon  mounds of batter about the size of eggs onto prepared sheets, spacing about 2 inches apart. Beat remaining egg in small bowl to blend. Brush tops of profiteroles lightly with beaten egg. Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 15 minutes longer.  Reduce heat to 325 and continue to cook until they sound hollow when tapped on the bottom. Check often and slice one open as a test. it should have plenty of airy hollows, but not be wet inside. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.)
4. Rewarm caramel sauce. Using serrated knife, slice profiteroles horizontally in half. Spoon rounded 1/3 cup filling into bottom half of each profiterole. Cover with top halves. Drizzle with sauce.

Cornbread Stuffed Game Hens Wrapped with Prosciutto

Having a small family means Thanksgiving doesn't necessarily imply turkey! In fact, I've never cooked a turkey in my life. I talked to a number of people this year who sighed saying that they were "having turkey again". Some people like turkey, but it sounds like there's quite a few of you who would like something different! This year I made Cornbread Stuffed Game Hens Wrapped with Prosciutto. They were perfect: crispy skin, moist and flavorful meat, and a rich stuffing infused with the hen's juices.

Turkey that can take all day, but these little gals only took an hour. We made a few extra, and they were delicious the next day, and the day after that in this soup. Our hens were a bit large to serve one whole to each person, so .ЯR. split them down the back with a large knife. They sliced in half perfectly revealing an even prettier shot than the one above. No picture of that, as I was starving, sorry!

We will definitely be making these year-round; I can think of a million stuffings to fit each season! If you're tired of turkey, talk to your family about trying something new, I guarantee that these hens will not disappoint! No basting, no brining, no thawing, no wondering how long it will take, no waiting, no oven toiling all day. Easy, fast, impressive.

Inspiration Here

INGREDIENTS:
Cornbread Stuffing:

• 7 Tbsp butter
• 1 3/4 cup cornmeal
• 1 1/4 cups all purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1 1/2 cups buttermilk
• 3 large eggs
• 3/4 cup (lightly packed) grated cheddar
• 1 1/3 cups frozen corn kernels, thawed, drained
• 3 stalks celery, chopped
• 3/4 cup onion, chopped
• 7 cloves garlic, minced
• salt, pepper
• 2 Tbsp fresh sage, minced
• 1 large egg, beaten to blend
• chicken broth or melted butter to moisten stuffing

Hen:

• 4 1 1/4- to 1 1/2-pound Cornish game hens, rinsed, patted dry
• 2 tablespoon chopped fresh sage
• 2 teaspoons coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 4 slices prosciutto

DIRECTIONS:

1. Make sure your hens are thawed. I called my butcher ahead of time and had him do it for me.
2. Cornbread: Preheat oven to 400°F. Butter 9x9x2-inch baking pan.
3. Mix cornmeal and next 5 ingredients in bowl. Add 7 tablespoons butter and cut in with pastry blender (or fingertips) until mixture resembles coarse meal.
4. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese.
5. Transfer to prepared pan. Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes.
6. Cool 20 minutes in pan on rack. Remove from pan and cube enough for 4 cups, eat the rest! Allow to sit out and harden for a day (or bake further at low heat to dehydrate a bit).
7. Stuffing: Saute onion, celery and garlic in pan with 1 tbsp butter. Mix about 4 cups bread cubes with all other stuffing ingredients in large bowl. Depending on how dry it is, add some melted butter or stock, until the dressing is damp but not wet. Set aside.
8. Hens: Sprinkle cavity of each hen lightly with salt and pepper. Pack 1 cup stuffing into each (place any leftover stuffing into buttered ramekins and cover with foil). Skewer cavities closed with toothpicks or turkey lacers.
9. Tuck wing tips under; tie legs together to hold shape.
10. Mix sage, coarse salt, and pepper in small bowl; sprinkle over hens.
11. Preheat oven to 400°.
12. Heat oil in large nonstick skillet over medium-high heat.
13. Place 2 hens in skillet. Sauté until brown, turning often with wooden spoons (to prevent tearing skin), about 10 minutes. Transfer to rimmed baking sheet, breast side up. Repeat with remaining hens.
14. Drape strip of prosciutto over breast of each hen and tuck under wing. (Place any ramekins of stuffing on baking sheet with hens.)
15. Place hens (and extra stuffing) in oven. Roast hens until cooked through and juices run clear when thigh is pierced, about 45 minutes. Ours were large so it took about one hour. Use a meat thermometer!!! (Roast stuffing 30 minutes.)
16. Cut strings off hens. Transfer hens to plates. Halve down the backbone and serve.

Bruschetta: Broiled Ricotta & Sun-Dried Tomato Relish (Thanksgiving)

Menu planning is challenging and delicate. Too much food too early and your guests have no room for the main course. Not enough, and your guests (well, my guests, at least) are tipsy on wine. Little bites, bursting with flavor, serve to keep company occupied while you prepare the rest of the meal.

This unique twist on bruschetta will pique everyone's interest. Creamy ricotta, zingy lemon zest, buttery sliced olives and sun-soaked tomatoes result in a gratifying two-bite appetizer. The relish can be made ahead of time, so you can be party-ready in 5 minutes!

Makes 20 bruschetta
Inspired here


INGREDIENTS:

• 1 french baguette, sliced into 20 peices
• 1/4 cup olive oil
  
• 1 cup Ricotta
• 1 jar oil packed sun-dried tomatoes, finely julienned
• 1 Tbsp shallot, finely minced
• 2 tsp lemon zest
• 2 tsp parsley, minced
• salt & cracked pepper
• 1 tsp red wine vinegar
• 1/2 tsp red chili flakes
• 1/2 cup sliced green olives or kalamata olives

DIRECTIONS:

1. Preheat broiler.
2. Arrange baguette slices on baking sheet. Brush tops with olive oil.
3. Broil until lightly golden 1-2 minutes.
4. In bowl, combine sun-dried tomatoes through olives. Stir.
5. Smear chunk of ricotta on each baguette slice, top with a pinch of tomato relish.
6. Broil 1-2 minutes until warmed and bubbly.
7. Serve.
   

Caesar Salad in Endive Spears

Knowing our main course would have the sultry, smoky company of prosciutto, pancetta, and a healthy dose of olive oil, I wanted to start with these light bites! Having finally perfected my Caesar dressing, I take every opportunity to showcase it. These gorgeous little endive spears are sprinkled with homemade crispy croutons, shaved Parmesan, and a drizzle of tangy Caesar dressing. Your guests will adore these two-bite beauties!!


Makes approximately 40
Inspiration Here

INGREDIENTS:

• 4 heads of endive, cored, leaves separated
• 1 basket cherry or grape tomatoes, diced
• 1 baguette, cubed into small 1/4" pieces
• cracked pepper and salt

Dressing:

• 1 clove garlic, minced finely
• 1 anchovy fillet, minced
• 1 whole egg, blended (only use HALF of this)
• 2 Tbsp lemon juice
• dash Worcestershire (start with a little under 1/4 tsp), add more if necessary
• 1/2 Tbsp Dijon mustard
• 1/4 cup +/- high quality olive oil
• 2 Tbsp finely grated Parmesan
• salt andcracked pepper

DIRECTIONS:

1. Make dressing: In small bowl, whisk garlic, anchovy, egg, lemon juice, Worcestershire and Dijon to blend.
2. Slowly drizzle olive oil in, whisking briskly to incorporate. Taste as you go and add more oil to bland it out or less oil for more of a tang.
3. add a dash of salt and a generous helping of cracked pepper as well as the finely grated Parmesan. Refrigerate until needed.
4. Preheat oven to 400'. Toss bread cubes with a drizzle of olive oil, salt and pepper. Spread on foil lined baking sheet and bake until golden about 5-10 minutes.
5. Remove and set aside.
6. Slice 1" off base of each endive. Gently core. Remove leaves and arrange on a platter.
7. In each leaf, add a few diced tomatoes, a few croutons, a drizzle of dressing and a shaving of Parmesan. Grind fine pepper over the whole platter if desired.
8. Serve!

Fennel, Leek, and Broccoli Tart with Cheddar Crust

When the gorgeous Mel at Bouchon For Two asked me if I'd join her and the lovely Leela at She Simmers in December's Beet & Squash You celebration, I couldn't say no! If you're not familiar with these two talented ladies, I encourage you to check them out. The Beet & Squash You celebration / competition is a fun way to encourage food bloggers to get excited about various veggies!

I love vegetables. That's right, I love them. I can't think of one that I dislike. Certain veggies get a bad rap because generally they are poorly-prepared, or not bought in their prime. The best way to begin a vegetable love affair is to approach the vegetable with knowledge. When is it in season? Where is it grown? (Locally preferred!) What are the best ways to cook it? What are its nutritional properties?

The divisive fennel is this month's featured star! The first thing I did was to take a look at fennel and find out what it has to offer. I went here and learned that fennel is quite the vegetable! It's low calorie, high in various minerals, offers you a good dose of Vitamin C, and packs huge flavor punch! Some say that it tastes like black licorice (anise, of which I'm not a fan). I find that the fronds smell like licorice, but the bulb itself, especially when roasted, does not taste like it.

This lovely tart was inspired by this recipe. I wasn't 100% happy with the final result; I found it a little bland. In the future, I would focus on a few vegetables with some stronger flavors; perhaps good quality feta, roasted red peppers, and torn basil atop the olive tapenade layer. I will be re-doing this recipe, so keep an eye out!

Thank you ladies for a lovely challenge!

Makes one 11" round tart

INGREDIENTS:
Crust:

• 1 1/2 cups flour
• 1/4 cup cornmeal
• 1/2 cup cheddar, finely grated
• pinch salt
• 1.5 sticks (6oz) unsalted butter, very cold, cut into small cubes
• 4-5 Tbsp ice water

Filling:

• 3 Tbsp Kalamata olive tapenade
• 1 unpeeled whole head of garlic
• 1 fennel bulb, cored and thinly sliced
• 1 leek, white & pale green parts only, sliced
• 1 cup broccoli florets
• handful of asparagus, cut into 1" lengths
• 1/2 red onion, sliced
• 2 tbsp olive oil
• salt, pepper, dried rosemary
• 2 tbsp white balsamic vinegar
• 1 egg, beaten
• 3/4 cup cottage cheese or ricotta
• 1/2 cup shaved parmesan
• 1 tbsp dried oregano, crushed
• 1/2 cup shaved asiago cheese
• 12 halved cherry tomatoes

DIRECTIONS:

1. In bowl mix flour, salt, cheddar and cornmeal. Add butter pieces and cut in using a pastry blender or do in the processor using on/off turns until mixture resembles coarse grain. Add ice water and continue to mix.
2. Bring dough together into rough ball. Wrap in plastic wrap and leave the disc in the refrigerator about 30 minutes.
3. Preheat oven to 400'
4. Place garlic head, asparagus, onions, leeks, fennel & broccoli on baking sheet. Drizzle with olive oil and toss. Sprinkle with salt, pepper & dried rosemary. Roast in oven, turning as necessary, 20 minutes. Remove vegetables & toss with white balsamic vinegar. Reduce heat to 375'
5. Roll out the dough into a disc and transfer to tart pan with removable bottom. Press into place, and trim off excess. Prick crust with a fork all over, line with foil or parchment paper, add dried beans or pie weights and bake the crust for 12-15 minutes. Set aside.
6. In bowl, mix ricotta or cottage cheese, egg, oregano and parmesan.
7. Spread olive tapenade gently on crust. Top with cheese/egg mixture. Layer roasted vegetables over and squeeze roasted garlic out of sliced open head. Sprinkle with salt, pepper, asiago and halved cherry tomatoes.
8. Bake at 375' for 20 minutes, reduce heat to 350' and bake 15 more minutes. Remove and let stand for 5-10 minutes.
9. Slice into wedges & serve.