TWICE BAKED CAULIFLOWER

Not  my recipe.

Just passing it along because that's the kind of pal I am.

And before you holler, "Why are today's recipes the same colour as yesterday's?" I urge you to shaddup and try them before you get all High-Horse-Ish on me.

At the very least, get some therapy to curb all that hollering.

(www.kalynskitchen.com)

French Onion SoupI

Isn't it beautiful?
I called this one my "Monster French Onion Soup" because I used a large soup bowl and two huge pieces of toast to sop it up.
Don't tell anyone but this is another soup that I take liberties with.
I never use the same alcohol.
Sometimes I use sherry (lovely!), sometimes I use red wine...I've even used both sherry AND wine.
But, that was a day I think I had too much to drink...ha ha!



But, that is not the one I'm making in today's recipe.

THIS is the one I'm making:

Take 2 large Vidalia onions (or any sweet onion) and slice them up.
Throw onions into a dutch oven or heavy pot with olive oil.
You only need enough oil to fry the onion, not to drown it,
Fry it on medium heat for 40 minutes or until it is brown and caramelized like so...

Next, add 1/2- 1 cup of wine or 3 Tablespoons of sherry. Add 1 Litre of beef broth and sprigs of fresh Thyme.

For spices. I used a pinch of salt and pepper and 1/2 tsp of Herbs de Preovence.

You bring soup to a med-high boil and turn the heat off immediately. This is what the soup looks like when it's done. Can you smell it? No, only me then? Well, you will smell it when you make it.

The next picture is something I like to call "The Worst Example of Photography in the World".

Ladle the soup into a bowl of your choice. I used shallow bowls this time. I don't always. Perhaps my deeper bowls were dirty or something. It happens. Anyway, take a slice or two of any artisan bread (I prefer Belgian), toast it lightly in toaster and set it on bowl of soup. Grate some Gruyere cheese on top and garnish with fresh Thyme. .

Place the bowls on a cookie sheet and broil in the oven for 2-3 minutes or until the cheese starts to bubble and melt. This is NOT the time to go check your Facebook or go to the washroom. Stand beside your oven and check on it. You can let it get a little browned but you don't want to burn it.

Use oven mitts to remove from oven, serve on a service plate and Enjoy!

My Idol, Julia Child.

I remember watching her as a child and finding her fascinating.
She was like no one else at the time and I found her mannerisms and way of speaking intriguing.
As an adult, I find her recipes fabulous, albeit a little on the butter-heavy side, but who am I to question the French and their use of butter? I love both. I am the proud of owner of her famous cook book, Mastering the Art of French Cooking. I'll be honest. Some of the recipes are daunting, but I've actually managed one or two. I find her videos helpful as well, but if you haven't ever seen them, take my advice and give yourself plenty of time because she tends to ramble on and give side bars about kitchen tips and the French cuisine in general. You will not only learn the recipe but how to sharpen a knife and melt butter properly as well. That and a whole lot more.
Anyway...I found these funny behind-the-scenes snaps of Julia on her cooking show, The French Chef  and thought I would share them with you, in the event that you are a Julia Child fan, too.
If you're not, may I ask why?

Grilled Cheese Sandwich

This is another go-to quick and easy-peasy comfort food.
I never make it the same way twice because how boring would life be, then?
I think the answer you're looking for is "very boring".
I love using good breads, mixing a variety of cheeses together, and slapping on some bacon, turkey or other meats.
I always add some seasonings to give it a kick.
This one called for Mozarella and Asiago cheese, Italian seasonings, bacon and seeded light rye bread and a dab of bacon mayonnaise.
It wasn't as burnt as the photography shows.
It was absolutely delicious!
Trust me.

My Funny Carrot

It looks as though it's crossing its legs.

Red Pepper Pasta

Ingredients:

Yellow Onion
Bunch of green onions
Red peppers
Fresh basil (and other Italian herbs if you have them).
Garlic bulb (or more if you want to smell up the workplace the next day with your breath).
Salt
Pepper
Chilies (optional)
Italiano Seasoning (by Club House)
Any kind of pasta you like.
I used gluten free Rotini because I find 1) Gluten free food is healthier for me and 2) It has a better/firmer consistency.

Fry yellow onions, green onions and garlic in oil.



Add red peppers (I also used orange coz I ran out of red) and fresh basil. I often roast the peppers in the oven first. I was too lazy this time. 




When they are cooked puree them, but let them be a wee bit chunky.


Pour back into pan


Add cooked pasta of choice. 
Top with shredded Parmesan or Romano cheese on top.
Sprinkle some fresh ground black pepper and chili seeds.
Stir and scarf down.
Sorry about the lighting. As soon as I win the lottery. I'm going to run out and buy a decent camera and sign up for a photography course. 

A Tasty Breakfast Alternative

My version of Welsh Rarebit.
Take a slice of rye bread.
Toast it lightly in toaster.
Add a slice of black forest ham.
Add Dijon mustard. 
Add shredded cheese: I used Mozzarella, Monterrey Jack and Asiago. 
Slice red peppers on top. 
Broil in oven for a few minutes.
EAT.

I seem to be in a mad cooking phase lately.
Boredom? 
Anxiety release?
Creative outlet?
Cold weather?
Over Eater?
All of the above.

Tortilla Soup

A quick and lip-smacking recipe, if I do say so myself.
And I do.
And you will, too.
Don't let all the pictures scare you.
It didn't take much time at all.



Fry half cup chopped onions, 1 chopped jalapeno (remove seeds if you don't want it too hot) a habanero pepper (if you're crazy and or you want to follow the original recipe) & 2 cloves garlic in olive oil.


Add either (14 oz can, including juice) fire-roasted tomatoes or 2 oven roasted fresh Roma tomatoes (which is what I did).See? I'm not always lazy.


Add 1 box of liquid chicken stock (4-5 cups)before or after you transfer contents from pan into pot. Add crushed coriander, salt & red chilies.


You do not have to add avocado to the soup pot. You can add it as a garnish to your bowl later. I lost my mind for a second and forgot what I was doing. Not that it hurt anything.




Cut stale (or fresh) tortillas into strips. Fortunately, it's not difficult to find stale anything in my fridge.



Deep fry or pan fry a couple of minutes.


The reason mine are red is because I fried them in oil used to fry sweet potatoes. It made the tortillas taste sweet. Which my husband (who has a huge sweet tooth) loved.


Ladle soup into bow. Squeeze some fresh lime juice into soup. Garnish with tortilla strips, avocado and Monterey Jack cheese. Yum! Believe it or not, it doesn't taste too spicy because the garnishes absorb the heat. Promise. Don't raise your eyebrows like that!

St. Paddy's Day Table Decor

Confession time.

I've hosted many a dinner party, but St. Patrick's Day was not one of them. 

I suppose it's largely due to the fact that there are way too many decorated Irish pubs around.

I mean, why go to all that trouble when someone else has already. Am I right? I think I'm right.

But for those of you who are into hosting a hullabaloo-filled festive fete, then here are some ideas to get you into the mood.

TABLE SETTINGS: (Some subtle, some a little more fun, shall we say?)

For those of you with Depression Glass, haul it out of storage, dust it off and Voila!

Image from www.partycity.com

This one was from www.ivillage.ca