Le Soupe a l'Oignon avec un petit Croque Monsieur

I've been waiting since early April to tackle the soup lovingly known as French Onion Soup. I went garage sale-ing with a very dear friend, and I picked up some little white pots that I knew would be perfect for the soup. I knew that they were just going to be sitting in one of my cabinets though. You see, when the hubby was gone and my sister was living with me, I knew I would be eating it alone if I cooked it. Sweet Honey Mim is not going to like this post almost as much as she would not have liked to come home to this soup for dinner. 

I've been trying to plan our meals for every night for each week so that I don't come across the problem we had when I was in high school ("Hey mom, what's for dinner?" "I don't know. What would you like?" "I don't know. Just make something.") And on and on it would go until my mom finally made the rule of whoever asks that question will be the one responsible for making dinner. Anyway, I'd been planning on making this soup for the past week and was ecstatic to finally be putting my crocks to good use. I went searching for the perfect recipe. I was shocked to see just how many variations there are to something that is essentially pub food. I finally found three similar recipes that each had only minor variations and decided to put them together to make my own recipe.

I first turned to the Bible of French food, Julia Child's The Art of French Cooking (Hey Anne, I finally got to use the cookbook). That woman was a genius! I then pulled out my other love, Jamie Oliver and his Jamie at Home. Lastly, I turned to The Bon Appetit Cookbook by Barbara Fairchild. Following Ms. Child's recipe almost completely, I added a little bit of Jamie and a touch of Barbara to come up with something my hubby and I both enjoyed. I hope you like it too...

Soupe a l'Oignon Gratinee avec un petit Croque Monsieur (it just sounds cooler in French)
Recipe by Julia, Jamie, Barbara, and me

5 medium sized onions, thinly sliced (I used 3 white and 2 yellow)
3 Tbl butter (homemade...yumyum)
2-3 glugs olive oil
Handful of fresh sage leaves (I think I used about 8-10, but I didn't really count it out)
1 tsp salt
1/4 tsp sugar
3 Tbl flour
2 qts boiling beef stock (I used 2 - 32 oz. boxes of beef broth)
1/2 cup dry white wine or vermouth (Red Bicyclette chardonnay for me)
Salt and pepper to taste
3 Tbl cognac (or brandy cause that's what I had on hand)
Fresh baguette, cut into 1/2-inch thick slices
1 cup coarsely chopped ham
1-2 cups freshly grated Gruyere cheese

1. Preheat broiler. Place the butter, oil, and sage leaves in a large stock pot on medium heat. Heat until butter is melted and add onions. Cover and cook the onions slowly for about 15 minutes.
2. Uncover, raise heat to moderate, and stir in salt and sugar. Cook for 30 to 40 minutes stirring frequently, until onions have turned an even, deep, golden brown (trust me on this, don't rush this step, and don't leave the lid on; my onions never colored since I forgot the lid).
3. Sprinkle in the flour and stir for 3 minutes. Add the beef stock/broth and the wine. Season to taste. Simmer partially covered for 30 to 40 minutes more, skimming occasionally. Correct seasoning as needed.
4. Just before serving, stir in the cognac/brandy. Ladle into soup bowls. Place slices of baguette to cover the top of the soup. Top with a bit of the ham and gruyere, place bowls on a baking sheet, and set on the top rack under the broiler. Allow to broil for approximately 5 minutes, or until cheese is hot and bubbly. Serve with extra pieces of baguette and butter.

To toast baguette slices and make them more like croutons (yumyum), place the slices on a baking sheet inside the oven as it preheats for approximately 5 minutes. Turn the slices over and heat for another 3 minutes. You want to leave them in long enough to get crisp, not long enough to start to color. I preheated my oven to 375 first and then bumped it up to broil after I was done with the baguette only because my oven is fickle and would have just torched them.

Starting the Year Off Right

I wanted so badly to make something that would be a hit with anyone that set eyes on it. Who was I kidding?!? We all know that I'm not the best at decorating cakes. Did that stop me from making a 14-layer cake? Not at all.

 

Before you get all bug-eyed and think, "She's completely lost her mind. Fourteen layers?!?" It's not what you think at all. I came across the recipe on Bakerella and just knew it was what I was looking for. Fourteen super thin layers of yellow cake sandwiched with a chocolate ganache then frosted with a chocolate buttercream, it was love at first sight.

 

I set out to make the cake early this afternoon. I took my eggs and butter out of the fridge to come to room temperature while I made some fun necklaces and played a computer game all while watching Dr. Who (it really was a nerd's dream in my apartment today). When I finally got bored with being a nerd, I realixed it was almost 6:00 P.M. Where in the world did my day go? Needless to say, I haven't gotten the cake frosted with the buttercream but I did get the rest of the cake and ganche finished and assembled. It actually works in my favor that I was lazy since now I won't be able to eat the cake tonight and can save it for dinner at my parents' on Sunday (I'll be bringing you my dad's outrageously hot chili so be ready with some milk and corn bread).

 

 

Here it is in all of it's unfrosted glory! It can be eaten this way; I just think it looks prettier and more deceptive with the buttercream. Imagine the surprise when the cake is finally cut and there are 14-layers of yellow cake peeking out of the chocolate! I think I need to go have some chocolate now... Enjoy!

 

Fourteen Layer Cake w/ Chocolate Ganache
Recipe via Bakerella via Oprah via The Smith Family (I didn't feel the need to change a thing for once)

 

4 1/2 cups all-purpose flour , sifted

1 1/2 teaspoons baking powder

1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter , at room temperature
2 1/2 cups sugar
6 large eggs , at room temperature
3 cups milk
1 1/2 teaspoons vanilla extract
3 cups sugar
1/2 cup unsweetened cocoa powder , preferably Dutch process
1 cup (2 sticks) unsalted butter , cut up
1 can (12 ounces) evaporated milk
1 tablespoon vanilla extract

1. Position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter the bottoms and sides of 14 8-inch pans and line the bottoms with rounds of parchment paper. Your best bet is to purchase the disposable pie pans so that you don't have to wait for your pans to cool and then clean them before doing another batch.
2. To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside.
3. Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a 2/3 of a cup for each layer, spread the batter evenly in the pans. It will make a thin layer.
4. Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes (I did 4 at a time for the first three batches, then the last two; I cooked all for 12 minutes and had no problems). Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Repeat the procedure until all 14 layers have been baked and cooled.
5. To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan (the biggest one you've got or there will be a giant chocolate puddle; trust me on this one). Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable.
6. Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.)

Happy New Year's Eve!

I've got a special present for the few of you that don't have a party to go to either. I made Earl Grey Cupcakes with Lemon Buttercream Frosting...YUMMY!!!

For Christmas this past year, my wonderful godmother got me the most awesome present ever: a cookbook from TasteBook. The site offers pre-made books that can be added to or completely personalized. Imagine my surprise when my book included 53 recipes and had the option of adding an additional 47 reccipes that I could get off of the site (sweet Erin, the fairy godmother, paid a bit extra just so I could add to the amazing recipes she already picked out for me).

It took me a couple of nights to pick out the recipes I wanted to add on to my existing book, but when I came across this cupcake recipe, I knew it was love at first sight. I wasn't wrong either. Two picky teenagers and two grown men devoured them and begged for more. The lemon buttercream frosting could have been a bit better if I had had fresh lemons to use the zest and juice. Next time I'll use the fresh lemons and loose-leaf tea leaves. Enjoy my lovely readers!

Earl Grey Cupcakes w/ Lemon Buttercream Frosting

Recipe from TasteBook

Cupcakes

1 cup unsalted butter, room temperature

2 cups sugar

4 eggs

3 cups self-rising flour

1 cup milk

2 bags or 2 tablespoons earl grey tea

Lemon Buttercream

1 cup unsalted butter

4 cups powdered sugar

zest of 1 lemon

3 tablespoons lemon juice

For the Cupcakes:

1. Preheat oven to 350, fill 2 cupcake pans with paper liners or grease well. In a bowl , beat the butter until creamy. Add the sugar and cream the butter with the sugar until it is light and fluffy.
2. Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next. Add the flour and milk in three parts, alternating between the two. Cut open the tea bags and stir in until just combined.
3. Fill the cupcake pans ⅔ full. Bake 20-25 minutes, rotating the plans halfway through to ensure even baking. Cool thoroughly before frosting

For the Frosting:

1. Cream the butter until smooth, gradually beat in the powdered sugar until the mixture is very fuluffy. Zest the lemon over the bowl into the fronsting, add the lemoln juice, stir until smooth. Spread or pipe the frosting on cooled cupcakes.

Prepare to be...Amazed!

I'm baaaaccckkk! Ok, not really since I don't have a recipe for you today. As I told one lovely reader who took the time to email me, I've been spending the last few months trying to gather some new and tasty recipes to start posting in the new year (can you guess what one of my resolutions for 2010 is going to be?). I really want to thank those of you that have stuck around patiently waiting for me to come back (Bill, Sabine, Anne...I'm looking at you!). I'm also really sorry for disappointing you. No more excuses from me though.

On 1 January, expect to see a brand spanking new recipe right here! Hopefully it will live up the standards that you all have come to expect from me (as humble as those might be). I've missed you all and am so glad to be back. I'm excited for the new year and what that will mean for my eating adventures. If anyone has any special requests that they'd like to see me tackle, shoot me an email or leave me a comment. I'll do my best to try the recipe out.

I love you guys (and gals)!!!

Back in the Swing of Things

To make my way back to the blogosphere, I decided to make an Irish feast. I had every intention of posting this last night, but I underestimated how long it would take to cook everything I had planned. Since I didn't post last night as promised, I've decided to give you all three recipes that I used for my dinner last night.

During my lunch break yesterday, I was trying to decide what I wanted to make for dinner. Irish stout stew popped into my head, and I lamented the fact that it wasn't a very blustery day (in my world, stew equates with cold, wet weather). Much to my delight, as the afternoon wore on, a cold storm was making its way into Tulsa. I still had a few bottles of Guinness from when I made my birthday cheesecake and knew that it would finally have another use (slowly but surely, I have been drinking it, but it just isn't as good if it's not in draft form).

To keep it more traditional, I decided to make some champ and serve the stew on top of it. Instead of putting potatoes in my stew, I followed an old recipe in a tiny cookbook that is basically mashed potatoes with green onions. It really was the perfect accompaniment for the stew. I also baked my very first soda bread. It was scone like in texture but was so good with the homemade buttermilk and butter that I had made (yeah, I went a little cooking crazy in my kitchen last night, but it was worth it).

Irish Stout Stew

Recipe from All Recipes, adapted by me

2 pounds lean beef stew meat

4 slices bacon, chopped
3 tablespoons all-purpose flour
freshly ground black pepper to taste
1 tsp cayenne pepper
1 large onion, sliced into quarters
3 cloves garlic, crushed
3 tablespoons tomato paste
1 bottle Irish stout beer (e.g., Guinness)
1 cup beef broth (enough to cover)

2 cups chopped carrot

3 stalks celery, sliced

1 TBL Worcestershire sauce

3 bay leaves

1. Toss the beef cubes in a large Ziploc bag with the flour and cayenne and shake until all pieces are evenly coated. In a large pot, saute the bacon and then set aside. Saute the stew meat, onion, and garlic until all of the sides have been browned and set aside as well.
2. Pour the Guinness, beef broth, and tomato paste into the pot and deglaze. Add the bacon and stew meat mixture as well as an juice on the plate back into the pot. Add the carrots, celery, Worcestershire sauce, and bay leaves.
3. Bring mixture to a boil. Reduce heat, cover, and simmer for 30 minutes stirring occasionally. Serve over champ.

Irish Champ

Recipe from The Little Book of Irish Family Cooking

1 1/2 lbs potatoes, peeled and chopped (you know I didn't peel mine)

6 spring onions

1 1/4 cup milk

1 tsp salt

butter

1. Boil the potatoes and drain.
2. Heat the milk and onions until hot
3. In a large bowl add all ingredients together and mash. You may or may not need all of the milk. Be sure to add enough to make the potatoes nice and creamy.

Irish White Soda Bread

Recipe from Irish Food and Cooking

4 cups all-purpose flour

1 tsp baking soda

1 1/2 tsp cream of tartar

Pinch of salt

2 Tbl butter, at room temperature
1 egg, whisked with 1 1/4 cups buttermilk

1. Preheat oven to 425F and grease a baking sheet. Sift dry ingredients together into a large bowl. Cut in the butter and rub into the flour until the mixture resembles fine breadcrumbs.
2. Make a well in the center and pour in the egg and buttermilk mixture. Mix thoroughly to make a soft dough.
3. Turn out onto a floured board and knead lightly for a minute or two. Shape into a round and flatten slightly. Place the loaf on the baking sheet and mark with a deep cross to help it to cook evenly. Bake in the preheated oven for about 30 minutes, until well risen and lightly browned. When cooked, it will sound hollow when tapped on the base.
4. Cool on a wire rack. If a soft crust if preferred, wrap the loaf in a clean dish towel while it's cooling. Serve as soon as possible.