Alex's parents are coming over for Thanksgiving tomorrow and I got some of my cooking out of the way tonight.
The menu is:
Roast Goose with Caramelized Apples
Roasted Autumn Vegetables
Spiced Carrots
Creamed Corn Gratin with Fried Onions
Cranberry Sauce with Cherries and Cloves
Mashed Potatoes
Italian bread
Cabernet sauvignon
Salad (from a bag, blah. Was going to do a bacon-endive-Stilton salad but decided against it at the last minute)
Also Alex's mom is bringing glazed sweet potatoes, which kind of sucks because I have sweet potatoes in my roasted veg and nobody told me about this until AFTER purchases had been made. Oh well.
So tonight I did the cranberry sauce (smelled spectacular), and made the topping and content of the corn gratin (but did not bake, also smelled spectacular). Tomorrow I do goose, apples, roasted veg, and carrots.
I must say, it's really relaxing and almost sort of cathartic to do night-before prep with no real time frame or need to hurry. Just kind of casually loping along, none of my frantic "OH GOD WHAT NEXT AHHHH" thing. And I completely lucked out and EVERYTHING I'm baking tomorrow cooks at 350. So roasted veg go in first, when they come out goose goes in, when I flip it I add a pan of apples, then I put the corn in on a lower level, and then I put the topping on the corn right about the time the goose gets done so I can move the corn up to a higher level, and also then I put the roast veg back in to reheat. Carrots are stovetop and cranberry sauce is in fridge already (hopefully becoming nice and gelatinous... I didn't put it in the fridge immediately because the glass bowl was so hot I was worried that a drastic temperature change would make the bowl shatter, and so I HOPE when I wake up tomorrow morning I will have a nice jellied bowl of delicious fragrant [well probably not anymore but oh well] cranberries).
And this gives me a bit of time to sleep in in the morning, because I have presently been awake for 20 solid hours and while I'm not SLEEPY (for now, and I have been quite sleepy earlier in the day), I'm pretty damn worn out.
It's really good to get shit done ahead of time though.
Showing posts with label onion. Show all posts
Showing posts with label onion. Show all posts
Wednesday, November 21, 2007
Monday, November 5, 2007
Seven Onion Soup
We are very broke (or were, until we sold off my old computer parts for $100), so I took my last $20 and went to Hen House (love) and got a variety of onions. Also last night Alex picked up a take-and-bake loaf of ciabatta at Hyvee so I'll bake that too when the soup gets done simmering.
Seven Onion Soup
4 tbsp unsalted butter
3 slices thick-cut bacon
1.5 cups sliced white onion
1.5 cups sliced yellow onion
1.5 cups sliced red onion
1 cup sliced shallot
1 cup sliced leek
1 cup sliced scallions (bottoms only)
Salt and pepper
1/2 tsp thyme
1 bay leaf
2 quarts chicken stock
1 cup heavy cream
Chives and parmesan, for garnish
Slice up all your onions. Sob all over yourself. Melt butter over medium-high heat in large pot. Realize your large pot heated up in like 2 seconds, as butter melts rapidly the moment it touches the pot. Add bacon, saute for 7-10 minutes or until browned and crispy and fat has rendered. Remove bacon with slotted spoon, set aside. Add red onion, yellow onion, white onion, shallot, salt, pepper, bay leaf, and thyme. Stir until softened and beginning to caramelize, about 6-8 minutes. Add leek and scallion, cook 3-4 minutes. Add chicken stock, bring to a boil. Reduce heat and simmer 45 minutes, stirring occasionally. Add cream, stir to combine and cook another 45 minutes. Puree (or don't; I won't be because Alex doesn't like pureed soups, and I just checked on it with 20 minutes of simmer until cream goes in and it's kind of pureeing itself anyway). Ladle into bowls and garnish with bacon, chives and parmesan.
Seven Onion Soup
4 tbsp unsalted butter
3 slices thick-cut bacon
1.5 cups sliced white onion
1.5 cups sliced yellow onion
1.5 cups sliced red onion
1 cup sliced shallot
1 cup sliced leek
1 cup sliced scallions (bottoms only)
Salt and pepper
1/2 tsp thyme
1 bay leaf
2 quarts chicken stock
1 cup heavy cream
Chives and parmesan, for garnish
Slice up all your onions. Sob all over yourself. Melt butter over medium-high heat in large pot. Realize your large pot heated up in like 2 seconds, as butter melts rapidly the moment it touches the pot. Add bacon, saute for 7-10 minutes or until browned and crispy and fat has rendered. Remove bacon with slotted spoon, set aside. Add red onion, yellow onion, white onion, shallot, salt, pepper, bay leaf, and thyme. Stir until softened and beginning to caramelize, about 6-8 minutes. Add leek and scallion, cook 3-4 minutes. Add chicken stock, bring to a boil. Reduce heat and simmer 45 minutes, stirring occasionally. Add cream, stir to combine and cook another 45 minutes. Puree (or don't; I won't be because Alex doesn't like pureed soups, and I just checked on it with 20 minutes of simmer until cream goes in and it's kind of pureeing itself anyway). Ladle into bowls and garnish with bacon, chives and parmesan.
Tuesday, October 9, 2007
Fusilli with Caraway, Cabbage and Ham
I am the slackiest slacker that ever slacked! I cooked tonight, it's sort of German and was quite tasty. Here's the recipe:
Fusilli with Caraway, Cabbage and Ham
3 slices thick-cut bacon
Canola oil
2 lb onions, sliced thinly
1/2 tsp caraway seeds
4 cups shredded cabbage
1 1/2 cups diced smoked ham
12 oz fusilli
1/3 cup Parmesan
Beef broth as needed
Salt/pepper
In a very large skillet, cook bacon over medium-heat until crisp and brown. Set aside to drain. Add enough canola oil to the skillet to equal 1/4 cup fat. Add onions and caraway seeds and saute 20 minutes or until well-browned. Add cabbage and ham, saute 8 minutes or until cabbage is wilted. Meanwhile, cook fusilli in boiling salted water until al dente. Drain pasta, add to onion mixture. Add Parmesan and crumbled bacon, mix well. Add beef broth as needed if mixture looks dry. Season to taste with salt and pepper.
Fusilli with Caraway, Cabbage and Ham
3 slices thick-cut bacon
Canola oil
2 lb onions, sliced thinly
1/2 tsp caraway seeds
4 cups shredded cabbage
1 1/2 cups diced smoked ham
12 oz fusilli
1/3 cup Parmesan
Beef broth as needed
Salt/pepper
In a very large skillet, cook bacon over medium-heat until crisp and brown. Set aside to drain. Add enough canola oil to the skillet to equal 1/4 cup fat. Add onions and caraway seeds and saute 20 minutes or until well-browned. Add cabbage and ham, saute 8 minutes or until cabbage is wilted. Meanwhile, cook fusilli in boiling salted water until al dente. Drain pasta, add to onion mixture. Add Parmesan and crumbled bacon, mix well. Add beef broth as needed if mixture looks dry. Season to taste with salt and pepper.
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