Soups On!

Today I am having trouble sitting here and writing. It is beautiful outside and the weather is calling me. I have had a cold for a couple of days so I am trying to take it easy and give myself a chance to recuperate. I haven’t had a head cold in years and this is really annoying! I have been on a roll, eating healthy, and exercising. Yoga everyday which is definitely helping the mobility in my shoulder. As I said before, I have been taking back some control in my life and getting on with it! I was really feeling wonderful and then this…a head cold! Runny nose, watery eyes, headache, sneezing, sniffling, whining. Yes whining! Why now when I have so much to do? Funny. Is there ever really a good time to have a cold?  All I can say is this needs to hurry up and get on outta here so I can get back to my plans!

This is the time of year for soup. I love soup. It is so warm and comforting. I am going to make a huge pot of French onion soup, one of my favorites. And everyone knows a good hot bowl of soup is good for what ails ya! I just found a recipe that uses five different kinds of onions, scallions, shallots, yellow, red, and leeks. I make my soup with a beef broth and a little pinch of cloves. I remember one time, when I had a cold, I made this soup and when I was chopping all the onions my eyes started watering, my nose started running, loosening up all the congestion in my head. Not a pretty sight but afterwards my cold was gone! Onions have many healing properties. I am hoping this works again! Ta ta for now I have to go get chopping!

Recipe

1 lb mixed onions

¼ cup butter

2 pints beef stock

2 twigs of fennel

1 clove

salt and pepper

1 tsp sugar

provolone for topping

splash of brandy

Slice onions, cook in butter in a large cast iron pan until transparent. Bring stock to boil and pour over the onions. Add fennel, clove and seasoning. Lower heat and simmer 30 minutes. Carmelize sugar in a long handled spoon by holding it over heat until it melts and turns a lovely golden brown, stir into soup. Remove soup from heat. Add brandy. Serve with a nice toasty french bread. If you have oven safe crocks, put the toasted slice of bread in the bowl, ladle in soup, then put a slice of provolone cheese on top. Put the bowls on a cookie sheet and place under the broiler for just a few minutes until the cheese is bubbly and golden brown. To your good health, enjoy!!!

 

Peeps!

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Chicks!

Chicks!

Wow these little egg shaped critters are so cute! I am learning all about raising them. Right now they are in my tub under a heat lamp. Not too hot not too cold! Messy messy messy! There is a lot to know, I am surprised. But I think they will make a wonderful addition to the garden.  They eat bugs, aireate the soil with their scratching, they will provide compost, and help clean up the kitchen scraps. Not to mention the eggs! Fresh eggs are the absolute best! Naturally raised, free range chickens produce eggs with dark yellow yolks the darker color means more vitamins, which come from the healthy variety of foods they eat.  Eggs are an excellent and inexpensive form of protein. They contain complete protien with all 9 essential amino acids that humans cannot produce themselves. They also contain vitamin D, which promotes strong bones and reduces inflammation.

The chickens I got are supposed to lay colored eggs, I can’t wait! There are so many ways to eat eggs. Hardboiled, scrambled, poached, in omelets, in almost everything you bake! But I really enjoy the classic dessert Creme Brûlée this is a recipe that I baked over the holidays and it was fabulous!

This is a wonderful recipe from Williams-Sonoma.com

A classic dessert, vanilla crème brûlée should be experienced in its purest form before embellishing it with additional ingredients. You might try steeping lemon or orange peel with the vanilla bean, or adding a pinch of cinnamon, nutmeg or cardamom. Either way, this simple recipe will produce a smooth, velvety custard with a delicate caramel topping.
Ingredients:
1/2 vanilla bean
2 cups heavy cream
3 egg yolks
Pinch of salt
1/4 cup plus 4 Tbs. sugar
Directions:
Preheat an oven to 300°F. Have a pot of boiling water ready. Line a baking pan that is 2 to 3 inches deep with a small kitchen towel.

Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds into a 2-quart saucepan. Add the cream, stir to mix and set the pan over medium-low heat. Warm the cream until bubbles form around the edges of the pan and steam begins to rise from the surface. Remove from the heat and set aside to steep, about 15 minutes.

In a large bowl, whisk together the egg yolks, salt and the 1/4 cup sugar until smooth and blended. Gradually add the cream to the egg mixture, whisking until blended. Pour the custard through a fine-mesh sieve set over a bowl. Divide the custard among four 5- or 6-oz. ramekins and place the ramekins in the prepared baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custard is just set around the edges, 35 to 40 minutes.

Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.

Just before serving, sprinkle 1 Tbs. of the sugar evenly over each custard. Using a kitchen torch, melt the sugar according to the manufacturer’s instructions. Serve immediately.
Serves 4.
Williams-Sonoma Kitchen.