Forget that so called onion dip you get next to the yogurt in the market! This is a sweet delicious real homemade dip. it has all the essentials that an onion dip requires: sweet yellow onions, mayonnaise, sour cream, and cream cheese. Ina Garten as usual has done it again. Made a delicious twist on a classic dip. You start out with two large sweet onions and thinly slice them. Then, you saute them for 10 minutes on medium-high heat in butter and vegetable oil until slightly tender. While they are cooking you season them with salt, pepper, and cayenne pepper for a little heat. The, you turn down the heat and cook them very slowly until they are sweet and caramelized. They go from a large mound of onions to very little. Meanwhile, in a stand mixer fitted with the paddle attachment, you mix mayonnaise, sour cream, and softened cream cheese. When the onions are done, Ina doesn't mention this but if I were you I would drain the onions through a sieve or colander. This eliminates any excess grease so you won't have a greasy dip. You then must let the onions cool and then mix them into the mayo mixture. Check for seasonings and serve chilled or at room temperature. I would suggest serving with chip or mixed vegetables. This is particularly good on burgers or sandwiches. It doesn't matter which way you serve it, it is absolutely delicious! Bon Appetit!
0 Comments
I always try this dish whenever I see it on a menu somewhere. If I am in the mood, I make it myself. I have always loved this soup but I never thought about making it myself until I saw Julia Child make it on her original show, "The French Chef". In this episode she also explains the proper ways of holding and using a knife. After watching this great episode, I decided to rewrite the recipe to my own specifications. Attached below is my result. I hope you enjoy it. I also urge you to watch the attached Julia Child episode. It is a great episode to watch if you are just beginning to cook. It shows some great kitchen skills. Bon Appetit!
This is the first recipe I made from Julia Child's "The Way to Cook" cookbook. Although I have to admit I was a little bit overwhelmed by the length of the recipe. So I re-wrote the recipe with far less steps and ingredients. I think it is better the way I have written it. As some of my culinary friends can tell you is that simpler can be better. Not to knock Julia Child of course, I still love her recipes and books. It has all of the best ingredients beef, onions, mushrooms, potatoes, and wine. If you look at it, it is a fast and thicker version of Beef Borguignon. You basically saute all of the elements in the same pan, but separately and at the end you make the sauce in that pan and add everything back to it. What you are left with is a stew-like meal. It is quick,delicious, and reliable! Bon Appetit!
I have lived my whole life wanting to eat potato salad. But unfortunately for me, my mother and probably every one else in the world has to put those gross hard boiled eggs in them. So the other day, I thought..."I am making my own potato salad!" I first started thinking about great flavors to mix instead of just straight mayo and salt and pepper. To my luck, Ina Garten was making a mustard and dill potato salad for a picnic. So afterwards, I wanted to make my own sauce recipe. What was born, is what I have been eating all week long. I have had to make another batch. It is so unbelievably delicious. I could just eat this all day long. I have used some of Ina's techniques but created my own recipe. You start out by boiling red potatoes, whole in salted water. The trick then is to drain them just before they are completely tender and cover them with a lid or towel to steam until fully cooked. You then mince some celery and red onions. The final thing to do is to make the sauce. The sauce consists of: mayo, sour cream, good Dijon or brown mustard, dill, celery seeds, sugar, apple cider vinegar, milk. It is a good idea to add a little bit of the dressing while the potatoes are still warm. Then add the rest later. I guarantee once you have potato salad this way, you will never think of adding eggs to it again! Bon Appetit!
This is a recipe I came up with myself. I was trying to come up with a new recipe for chicken that I could make for my fellow culinary students at Allegany College of MD. We make lunch for each other every day, and we use chicken the most because it is not as expensive as other meats. So I started thinking that we make a beer cheese soup that is delicious. I though, it would be even more delicious thickened up and served over chicken. So I came up with the recipe below. It is wonderful. This would be great served with a nice German or English beer and some soft pretzels and potatoes. Just thinking about this dish is making my mouth water. Bon Appetit! P.S. Sorry I couldn't find a picture for this. I guess that is to be expected since I wrote this recipe myself!
On day I was trying to think of a new way to add flavor to a steak. I also wanted to make something that would have a few other uses besides a topping for a steak. I started looking at recipes and flavors. I then got to onions. Most people love putting fried or grilled onions on steak. That was kind of boring for me. I then thought, how else could I cook the onions to add better flavor? It then struck me...Caramelized Onions. Whenever I make my version of Julia Child's French Onion soup, you cook the onions for about 45 minutes until they are a dark golden brown and sweet and gooey. I wanted to take it a step further and add more distinct flavor to the delicious onion. A great idea came to me...Mustard. After cooking down the onions, I add some vinegar, sherry, orange juice, honey and a lot of whole grain mustard. After a short simmer, you are left with a thick relish of mustard and oniony goodness. I then put it on top of a delicious filet mignon with some crumbled Roquefort cheese and put it under the broiler. The flavor was out of this world delicious. Like I said above, I wanted to utilize it further. The next night, I took some crusty french bread and sliced it on the bias. I then grilled it on each side. Then, I took a whole clove of garlic and rubbed it into the grilled bread to give that garlic taste without the bite. I then slathered it with the relish and I got a wonderful Onion Mustard Relish Crostini. Some other uses would be as a topping for burgers or dogs. It would go well with some cheese and crackers or in a Ploughman's Lunch. The one thing I would suggest to use it quickly. Since it is homemade and not made with preservatives it might not keep more than a week. It wasn't a problem for me because it was so delicious that I used it up after two meals. If you are looking for a way to mix up your menu with some delicious new flavors, this is the option for you. The recipe is below. Cheers! Note: The picture above is the closest I have found to my recipe. It is thicker and darker in color.
I first discovered this dish while watching one of my favorite shows, the classic British Romantic Comedy "As Time Goes By" starring Judi Dench and Geoffrey Palmer. Judi's character Jean makes this dish on the first night Geoffrey's character Lionel moves in with her. After laughing at the hilarity of the episode, I decided to research the recipe further. I was led to learn that it is in Julia Child's first book Mastering the Art of French Cooking. It is just a fancy name for Beef and Onions Brasied in Beer. You brown the beef in a dutch oven or flameproof casserole. You then brown the onions. Then you add beef stock, beer, and flavorings. You then bake it in an oven. After it has cooked, you strain out the sauce and thicken it. After making Beef Borguignon a couple of times at my school, I wanted to try something else. My friends loved it. As a side dish I would suggest some roasted potatoes or some kind of starch. Bon Appetit!
This is without a doubt, my all time favorite dish I have ever made and eaten. Ever since I saw the movie "Julie and Julia" and watched Julia Child make it on her first television show, I knew I was hooked. To the French this is a peasant dish, but to me its the best dish ever invented. I make this when ever I can. I have made it at least 4 or 5 times for all of my friends for lunch at school. When you have made it for 35 people it gets easier to make a single batch of the recipe. It is so simple (after the first time making it) and yet so divine. It is a beef stew with Red Wine, Bacon, Carrots, Mushrooms, and braised onions (which are cooked separately and added later). In the original Julia Child recipe you use a good red wine. But unfortunately for me, you have to be 21 to buy wine, so I have discovered cooking wine is sold in most grocery stores and you don't have to be 21 to buy it. It is a mix of different blends of wines with salt already added. The brand I use is Holland House. They make red, white, Marsala,and sherry cooking wines. Most chefs will probably call for my execution for this, but I prefer to use this cooking wine when making this because, I have found that the salt level and flavor of the dish is spot on every time because the wine has salt already in it. That way I don't have to worry about adding salt to it. But you can of course use a good red wine from your local liquor store. That is just my personal preference. The actual cooking of the dish is relatively simple. As I said above, it gets easier each time you make it. I could now make it in my sleep. You start out by rendering bacon lardons in a dutch oven or oven safe casserole. Remove the bacon and brown the stew meat in the bacon fat. Remove the meat and saute the carrots in the fat. Return everything to the pot and add your wine, beef stock, and herbs and seasonings. Cover and place in a preheated oven. When meat is cooked about 2 hours later. Strain the sauce into another saucepan. Place sauce over moderate heat and thicken it. You correct seasoning if you need. You then add back the meat and carrots. What I recommend now is to let it cool, cover it, and refrigerate overnight or a day or two. The stew gains in flavor the longer it sits. You then just have to reheat it slowly. Once reheated or ready to serve, you add your braised onions and sauteed mushrooms. You don't add the mushrooms until just before serving, otherwise they will sort of dissolve. It is now ready to serve. When it comes to serving it, the traditional way to serve it is over rice or buttered noodles. I personally view this as a cheap way to serve it and is a waste of such a delicious dish. I like to make some herb roasted potatoes and serve the stew over this. I feel if you are making a rich and gourmet dish like this, don't serve it over something healthy and boring like rice. But again, it is up to you how you wish to serve it. As a matter of fact you don't have to serve it over anything. For example, on the day after eating it, I just eat the leftovers in a bowl with a chunk of french bread. If you make this dish and you say you don't care for it, you obviously have no taste for good food whatsoever. I will warn you, the cost for this dish is around $30-40 for all of the meat and veggies and spices. It is for special occasions. They way I feel, I would have this every week if I could. So please make this as fast as you can. The recipe for the Beouf Borguignon, braised onion and Sauteed Mushrooms is below. As Julia Child says..."Bon Appetit"!
This idea came to me when I was researching various ways of making pasta sauce. I was watching "Barefoot Contessa" on Food Network and she was making the classic Pasta alla Vodka. I was drawn towards the creamy looking sauce. I thought how could I make that without the vodka and add more flavor. Then, I thought of red wine. As I say, any good wine can add great flavor to any savory dish. So I started experimenting, and as a student at Allegany College of MD for Culinary Arts,when you have a recipe to test, the best way to do it is to make it for the students for lunch. I made it and it was very well received. So I thought, this is a keeper. Bon Appetit! Note: The picture above was my first attempt. The recipe as it is now is not as chunky.
This is with out a doubt the most delicious rice dish I have ever made. It is spicy from the Chorizo, tangy from the wine, freshness from the peas, and creamy from the Manchego cheese. If you think you don't like rice or risotto your mind will change once you get a good taste of this divine creation. This was the first risotto I have ever made, and I am glad I tried this one first. Although, once I start experimenting with other recipes, I know that none will ever taste as delicious as this. I made it for my friends at Allegany College of MD for lunch. We were doing demonstrations on various cooking techniques. The chef asked me to find a recipe for risotto. i didn't want to do some boring old basic parmesan risotto. I wanted to do a recipe with many different layers of flavor. I stumbled on this and it started a day filled with Chorizo, Red Wine, and manchego cheese. I highly suggest you go to your local market immediately for the ingredients. There is one thing for sure...you need to have patience when cooking this. It takes around 45 minutes to an hour of constant stirring. The recipe for this is below. I beg you all to try it. Bon Appetit!
|
Archives
November 2016
Categories
All
|