FAREWELL HONORING JANUARY 'NATIONAL SOUP MONTH' ~ FRENCH RED ONION SOUP

"Nature has undoubtedly mastered the art of winter gardening and even the most experienced gardener can learn from the unrestrained beauty around them. "


~  Vincent A Simeone

Winter Garden

(Blooomfield Village)

FRENCH RED ONION SOUP

~ A slightly different tasty take on the 'classic' ... red onions and red wine (fine herbs) instead of white onions and white wine ... 

4  Tbsp. unsalted butter

2  Tbsp. extra-virgin olive oil

6  large red thinly sliced red onions

pinch of sugar

8  cups organic beef broth/stock

1  cup red wine

rosemary and thyme fresh or dried to taste

coarse salt & freshly ground black pepper to taste

brandy or cognac

8  slices of Gruyere (swiss or favorite) cheese 

8  slices of good/firm bread like sourdough, 

trimmed to fit opening of soup crock

Extra-virgin olive oil

• In large stockpot, melt butter and olive. Sauté sliced onions until well coated, cover and cook on low for 25 minutes or until soft.
• Sprinkle onions with a bit of sugar. Raise heat and sauté, constantly turning, 30 minutes or so until well caramelized.
• Add wine and stirring, deglaze bottom of pan. Bring to boil and add beef stock, herbs, salt & pepper. Bring to boil, reduce heat and simmer 20 minutes. Add generous glugs of brandy. Return to high heat, lower and simmer a bit for 3 minutes. (At this point you can either continue or cool and refrigerate ... actually, better to do ahead but again heat soup before continuing on with recipe). 
• When ready to serve: Preheat oven to 350º. Place bread slices on baking sheet and drizzle with olive oil. Bake for 10-15 minutes until firm. Ladle soup into individual serving oven-safe crocks and top with bread. Place cheese over bread, place in oven heat for 10 minutes or until cheese has melted. If desired, place under broiler to finish or brown cheese. (Note: take care ... this is very HOT!) 

   

"January is the quietest month in the garden.  ...  But just because it looks quiet doesn't mean that nothing is happening.  The soil, open to the sky, absorbs the pure rainfall while microorganisms convert tilled-under fodder into usable nutrients for the next crop of plants.  The feasting earthworms tunnel along, aerating the soil and preparing it to welcome the seeds and bare roots to come."

~ Rosalie Muller Wright

 Editor of Sunset Magazine, 1/99

OSCAR WINNING DINNER ~ CARAMELIZED ONION PORK TENDERLOIN with CHERRY CHUTNEY / ROASTED GOAT CHEESE POTATOES

~ Phalaenopsis Orchid

( Indoor Garden 'stars' )

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CARAMELIZED ONION PORK TENDERLOIN with CHERRY CHUTNEY

~ A 'winner dinner' celebrating National Cherry Month,

loosely adapted from COOKING LIGHT magazine.

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2 (1 lb. or more) well-trimmed pork tenderloins

coarse salt & freshly ground black pepper

Marinade:

1 thinly sliced onion

juice and zest of 1 lemon

6 Tbsp. dry red wine

2 crushed garlic cloves

Dried Cherry Chutney:

4 cups dried tart cherries (or dried cranberries)

1 cup sugar

2 cup orange juice

1 1/2 cups red wine vinegar

1 cup diced Vidalia onions

1/2 cup raspberry vinegar

2 Tbsp. minced fresh ginger

1 Tbsp. minced jalapeno pepper

2 Tsp. cilantro

1 tsp. cardamom

1 tsp. ground cumin

juice and zest of 1 fresh lemon

1 tsp. ground cloves

2 (3-inch) cinnamon sticks

Caramelized Onions:

2 Tbsp. unsalted butter

3 cups thinly sliced onions (red or yellow)

1 tsp. sugar

1 cup dry red wine

salt & freshly ground pepper to taste

• Combine ingredients for marinade and pour into zip-lock bag. Add tenderloins, seal and refrigerate 8 hours or overnight.
• Cherry Chutney: (make ahead): Combine all ingredients in large saucepan, bring to boil, reduce heat and cook uncovered until thick (about 1 hour), stirring occasionally. Discard cinnamon sticks. Place in airtight container and chill until ready to serve. (Leftovers delicious on cream cheese, brie, or log of goat cheese.
• To Serve: Remove meat from marinade and discard marinade. Sprinkle pork with salt and pepper. Prepare Caramelized onions*. Place pork on hot grill, reduce heat to medium-high, close cover and grill 10 minutes. Turn and continue grilling for another 10 minutes ~ internal temperature of 160-degrees ~ slightly pink. (Or bake at 425-degrees for 20 minutes). Let rest before slicing 1/4-inch thick slices. Serve with Caramelized Onions and Cherry Chutney. (8 servings).

*Caramelized Onions: Melt butter in skillet. Add onion and cook over medium-high heat for 5 minutes, stirring frequently. Sprinkle with sugar (helps onions to brown) and continue cooking for 15 minutes or until deep golden brown, stirring constantly. Add wine an cook for 5 minutes or until liquid almost evaporates.

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ROASTED GOAT CHEESE POTATOES

8 well scrubbed favorite potatoes, cut into small wedges

1/4 cup extra-virgin olive oil

1/2 cup balsamic vinegar

3 minced cloves garlic

chopped fresh rosemary

coarse salt & freshly ground pepper

6-8 oz. crumbled goat cheese

additional freshly chopped rosemary

• Combine olive oil, balsamic vinegar, garlic and rosemary and toss with potatoes. Let stand at room temperature 30 minutes or longer.
• Preheat oven to 425-degrees. Drain potatoes and spread on lightly oiled baking sheet. Sprinkle with salt & pepper. Bake 45 minutes, turning occasionally, for 45 minutes or until browned.
• Place in bowl and toss with crumbled goat cheese. Sprinkle with fresh chopped rosemary.

GARDEN FEAST for FRIENDS ~ GRILLED HERB TENDERLOIN, MARINATED GOAT CHEESE, OLIVES, ARTICHOKES & TOMATOES and GRILLED ONION BLOOM

" SMALL CHEER AND GREAT WELCOME MAKES A MERRY FEAST."

~ SHAKESPEARE

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GRILLED HERB TENDERLOIN

~ Succulent beef smothered in fresh herbs adapted from Food & Wine (July 2006)

*

(4 1/2 lb.) trimmed beef tenderloin

1/3 cup extra-virgin olive oil

6 cloves minces garlic

2 Tbsp. coarsely cracked black pepper

1 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh rosemary

1 Tbsp. chopped fresh marjoram

2 tsp. coarse salt

• Fold thin end of tenderloin under roast to make meat an even thickness. Tie at 1-inch intervals. Transfer to large rimmed baking sheet.
• Combine olive oil, garlic, pepper, thyme, rosemary, marjoram and salt. Rub the herb oil over roast and refrigerate 2-4 hours. Bring to room temperature before grilling.
• Grill roast over moderate high heat coals, turning occasionally until nicely charred, about 30 minutes for medium-rare. Transfer to carving board and let rest for 10 minutes.
• Slice roast 1/2-inch thick and place on large platter surrounded by fresh rosemary sprigs.
• Serve with MARINATED GOAT CHEESE, OLIVES, ARTICHOKE & TOMATOES and GRILLED ONION BLOOM. (Serves 6)

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MARINATED GOAT CHEESE, OLIVES, ARTICHOKES & TOMATOES

~ Adapted recipe from Food & Wine (July 2006)

*

1/2 cup toasted pine nuts

1 1/2 lbs. soft fresh goat cheese

2 tsp chopped fresh rosemary

2 tsp. chopped thyme

1 tsp. Herbs of Provence

coarse salt and freshly ground black pepper

1 quart extra-virgin olive oil

20 cooked artichoke hearts

1 cup grape tomatoes

1 cup Nicoise olives

Toasted baguette slices, for serving

• In large bowl, paddle or blend goat cheese with toasted pine nuts, rosemary, thyme, Herbs of Provence, and salt & pepper. Shape into rounded tablespoon balls.
• Pour 1-inch olive into a tall 1-gallon glass container. Layer cheese balls, artichoke hearts, tomatoes and olives in container with enough remaining olive oil to cover. Let marinate at room temperature for 24 hours. Serve with toasted baguette. (Can be assembled, minus tomatoes, and refrigerated for up to 3 days. Add tomatoes shortly before serving. (Makes 12 servings)

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GRILLED ONION BLOOM

~ Adapted recipe courtesy of the National Onion Association

*

1 medium sweet yellow onion per serving

1 Tbsp. unsalted butter

1/2 Tbsp. chopped fresh thyme (1 tsp. dried)

1/2 Tbsp. chopped fresh rosemary (1 tsp. dried)

coarse salt and freshly cracked pepper

• Cut 1/2-inch off top of onion; peel.
• Cut onion into 12-16 vertical wedges, leaving root base intact. Place onion on piece of foil, large enough to cover. Top with butter, thyme an rosemary. Sprinkle with coarse salt and freshly cracked pepper to taste.
• Wrap foil around onion, pinching edges together tightly.
• Place foil packages on grill rack over medium heat and grill for 25-35 minutes or until juicy and tender. (Makes 1 onion)

JANUARY ~ 'NATIONAL SOUP MONTH' ~ SOUPE A'OIGNON GRATINEE (French Onion Soup)

~ Morning Icy Splendor

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SOUPE A L'OIGNON GRATINEE

(adapted from Mastering the Art of French Cooking)

“Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry."

~ Ronni Lundy

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(FRENCH ONION SOUP)

6-8 pounds thinly sliced yellow onions

6 Tbsp. butter

3 Tbsp. oil

1 tsp. salt

1 tsp. sugar

6 heaping Tbsp. flour

3-4 quarts good beef stock

3 cups dry white wine

coarse salt and cracked pepper

few glugs of Kitchen Bouquet

12 Tbsp. Cognac

1 pound Swiss cheese*

1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan

Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate, and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until onions have turned deep golden brown. (Long slow cooking develops the deep, rich flavor). Sprinkle in flour and stir 3 minutes. Off heat, blend in liquid. Add wine and season to taste. Simmer partially covered for 30-40 minutes, skimming occasionally. Correct seasoning. Add Cognac and set aside until ready to serve. (*the Swiss cheese is a surprise. Place a big hunk in the bottom of the soup before assembling.)

CROUTES

(hard crusts of French bread for topping)

Slice several 3/4 - 1 inch pieces of French bread. Brush tops with cut garlic and drizzle with olive oil. Bake in 325 degree oven about 30 minutes or until crusty brown.
~ Preheat oven to 325 degrees. Place hot soup in oven-proof crocks. Slip in hunk of Swiss cheese. Top with croutes and finish with shredded cheese. Bake 20 minutes and finish browning under broiler. (Be careful serving ~ the 'lava soup is very hot)