Deconstructed French Onion Soup

Posted by johngl

Some folks say that one should never mess with tradition.

I’m not one of those people, so, when it came time to decide on a soup for a simple gathering at our home, I reached for my homemade beef stock.

Deconstructed French Onion Soup

Traditional French onion soup is made with the onions actually in the soup. The croûtes are usually in there, too, with lots of melty cheese dripping over the edge of the bowls. It’s crunchy, gooey, salty, oniony, beefy goodness.

Quite frankly, the main reasons I went the deconstructed route is that the beef stock I made came from pan-seared beef shank marrow bones came out so delightfully clear, I didn’t have the heart to muddy it up.

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Most Glorious (Pressure Cooked) Chicken and Brown Rice

Posted by johngl

In the kitchen, most glorious spousal unit and I are opposites. I think nothing of taking over two days to sous vide a cut of beef.  She, on the other hand, would just rather get food on the plate with the least amount of hassle possible.

Luckily, she eschews the microwave and instead leans toward her new electric pressure cooker.

Further, where I will make it my mission — not really, but she thinks I do — to dirty as many pots, pans, and cooking utensils in the course of a single cooking session as I possibly can, she dirties one pot, a wooden spoon, and a ladle.

Most Glorious Chicken and Rice Soup

Oh, and a cheese grater.

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Most Glorious Spicy Chicken Soup

Posted by johngl

As many of you know, we (we = most glorious spousal unit and myself) make our own stocks in this household. Chicken, beef, pork, fish, even shrimp and lobster stocks get made from carcasses, bones, gristle, and shells — essentially anything we don’t eat on the first round.

We use these stocks for sauces, demi glace, and more frequently, soups.

Most Glorious Spicy Chicken Soup

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Lobster Bisque

Posted by johngl

As many of you know, I’ve had a couple of postings on lobster lately.  Last weekend, for instance, I sent a couple of live lobsters to the great beyond and we had a delicious dinner.  But, being the frugal home cook that I am, I didn’t want to waste the shells, legs, and other body parts.

Lobster Bisque (with plenty of lobster)
There is no shortage of lobster in this bowl of bisque!

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Butternut Squash Soup with…Bacon!

Posted by johngl

So, when the putz-meister BigDMcC urged me to do Battle Scallops over again, replete with it’s butternut squash side, I really didn’t have any idea of how much squash would be leftover.  What do you do with a puree of squash?  I suppose I could have just used it as a side dish for some other preparation, but I decided it needed to be featured…with some added bacon.  Everything is better with bacon.

butternut squash with bacon!

Realizing that the vegans and vegetarians out there are probably screaming “How could you?” right about now, all that I can say is that the original preparation already had chicken stock in it.  Put that lasso in your simulated leather saddle bags and ride on back to LeafyTown.

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Thanksgiving Leftovers: Turkey Soup

Posted by johngl

So, it is the day after the big event.  You’ve survived another onslaught.  Congratulations!

The family has cleaned up the kitchen, done the dishes, and gone back from whence they came (We can dream, can’t we?) and those goofy turkey emblazoned plates your grandmother gave you are put away, not to be seen again until this time next year.

You probably had at least two turkey sandwiches for a late supper last night, so you’re certainly not going there again today.  Hmmm.  What to do, what to do?

Why not soup? It’s warm, it’s yummy, and best of all, it is easy!

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