Was a beautiful Winter day - very snowy, sunny, albeit windy. A perfect day to sleep in, and do small organizational domestic shit around the house, shovel more snow, do a sweaty hot workout on my bike trainer, and do some major cooking. This is what I did. I love it.
Before I cooked, I spent almost 1.5 hours on my trainer - put in about 30 miles. Read the paper as I sweated my ass off, then took a shower and then went down to the kitchen to cook for a feast for my parents and I. I had decided to make some French Onion Soup from scratch...my own concocted recipe, and to also make some very special Crunchy Pistachio Almond Chicken, also from scratch - oh it was a blast making both of these. These can also be found on my cookblog (just updated), but here they are (btw, I have been doing my own photography of the creation of the products of new recipes, now noted):
French Onion Soup
For soup:
4 large yellow vedalia onions, peeled and sliced Julien style
2 tbsp butter
1/2 cup dry Port wine
1/4 cup Worcestershire sauce
1 tbsp white pepper
1 tbsp kosher salt
1 tbsp granulated white sugar
8 cups beef broth
8 cups chicken/turkey broth
Topping:
Bruschetta slices, thin toasted bread
2 cups shredded/grated Swiss Cheese
Preheat oven to 375 degrees F.
In large 4 quart soup pot, add butter and sautee onions over high heat - stirring frequently until translucent. Add Port wine, Worcestershire, white pepper, salt and sugar. Stir until onions become glazed and an almond color then slowly add both beef and chicken broths - keep on high heat and bring to a boil. Once boiling, reduce heat and allow to simmer for an hour.
In 4 small crockery soup bowls (suitable for oven use) resting in a large baking dish, ladle onion soup into bowls then liberally cover with a layer of Bruschetta and a judicious amount of swiss cheese. Uncovered, place in oven for 10-15 minutes or until cheese is bubbling crispy and brown. Remove and enjoy!
Crunchy Pistachio Almond Chicken
3 boneless chicken breasts, cleaned, patted dry
1/2 cup unshelled pistachio kernels
1/2 cup whole almonds
3 roasted garlic cloves
1/2 tsp paprika
1/2 tsp cumin seed
1/2 tsp ground ginger
1/4 cup Parmegan cheese
salt and pepper to taste
Preheat oven to 375 degrees F. Oil medium shallow baking dish.
In food processor, add pistachios, almonds, garlic, paprica, cumin seed, ground ginger, parmegan cheese, salt and pepper. Blend to a fine ground mixture and transfer to a bowl. Dredge chicken in beaten egg and transfer to blended nut mixture, liberally coating each chicken breast then transfer to baking dish. Any left over mixture can be added as a topping. Cover in tin foil and place in oven for 30 minutes, then uncover and bake for another 10 minutes. Remove and enjoy.
Before I cooked, I spent almost 1.5 hours on my trainer - put in about 30 miles. Read the paper as I sweated my ass off, then took a shower and then went down to the kitchen to cook for a feast for my parents and I. I had decided to make some French Onion Soup from scratch...my own concocted recipe, and to also make some very special Crunchy Pistachio Almond Chicken, also from scratch - oh it was a blast making both of these. These can also be found on my cookblog (just updated), but here they are (btw, I have been doing my own photography of the creation of the products of new recipes, now noted):
French Onion Soup
 photo by d. scott gregory |
4 large yellow vedalia onions, peeled and sliced Julien style
2 tbsp butter
1/2 cup dry Port wine
1/4 cup Worcestershire sauce
1 tbsp white pepper
1 tbsp kosher salt
1 tbsp granulated white sugar
8 cups beef broth
8 cups chicken/turkey broth
Topping:
Bruschetta slices, thin toasted bread
2 cups shredded/grated Swiss Cheese
Preheat oven to 375 degrees F.
 photo by d. scott gregory |
In 4 small crockery soup bowls (suitable for oven use) resting in a large baking dish, ladle onion soup into bowls then liberally cover with a layer of Bruschetta and a judicious amount of swiss cheese. Uncovered, place in oven for 10-15 minutes or until cheese is bubbling crispy and brown. Remove and enjoy!
Crunchy Pistachio Almond Chicken
3 boneless chicken breasts, cleaned, patted dry
1/2 cup unshelled pistachio kernels
1/2 cup whole almonds
3 roasted garlic cloves
1/2 tsp paprika
1/2 tsp cumin seed
1/2 tsp ground ginger
1/4 cup Parmegan cheese
salt and pepper to taste
 photo by d. scott gregory |
In food processor, add pistachios, almonds, garlic, paprica, cumin seed, ground ginger, parmegan cheese, salt and pepper. Blend to a fine ground mixture and transfer to a bowl. Dredge chicken in beaten egg and transfer to blended nut mixture, liberally coating each chicken breast then transfer to baking dish. Any left over mixture can be added as a topping. Cover in tin foil and place in oven for 30 minutes, then uncover and bake for another 10 minutes. Remove and enjoy.
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