Posts tagged with “recipe”

October 27
### A Good Start in the kitchen There cannot be much more evocative than smells in the kitchen, and I hope for some readers this picture will evoke special smells. The cafetiere and butter dish in the background are smells one might readily recognise, but in the foreground is another. Just this morning I unpacked a carrier bag of quince which a friend kindly gave me a week or two ago, gathered from a discovered quince tree in their garden. The subtle aroma released was most pleasant and quite intense in the first moments of releasing the fruits from their carrier. My intention is to make a paste now which I hope will last through to be enjoyed over the festive season and, if successful, shared with the friends that gave me the quinces! The size of the fruits could make this a slight challenge, but we shall see...
09:06 AM | 0 Comments | Tags: , ,
October 22

Nice sweet starter

### "Whole Buttered" Onion Soup Here's a radical new way to make onion soup. There's no slicing, dicing, or stirring. Instead, whole buttered onion bake for 4 hours, oozing luscious juices that caramelize like toffee. Ingredients 3 pounds medium yellow onions, about 10 6 tablespoons unsalted butter, sliced thin 3 tablespoons Madeira 1-1/2 tablespoons wild-flower honey or truffle honey sprigs of fresh chervil for garnish Instructions Preheat the oven to 275 degrees. Peel the onions. Place in a 6-quart Dutch oven. Top with the butter. Cover and bake 4 hours, until very soft, turning the onions after 2 hours. Transfer to a large bowl. Pour 4 cups water into the casserole and scrape up the browned bits. Add to the onions. In 2 batches if necessary, purée the onion mixture in a food processor until very smooth. Pour through a sieve placed over a medium saucepan. Mash down to extract all the juices. Save the pulp. Bring the soup to a boil. Reduce the heat and add the Madeira and honey. Simmer 10 minutes. Add salt and pepper. Ladle into bowls and garnish with a dollop of onion pulp and chervil. Serves 4
05:18 AM | 0 Comments | Tags: , , ,