Tag Archives: dinner

French Onion Soup

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The Onion Soup at Au Pied du Cochon, Paris

The Onion Soup at Au Pied du Cochon, Paris

When my husband and I were on our honeymoon in Paris, he was dying for a great onion soup, so I told our taxi driver (in my best French), “Il veut soupe a l’oignon”. He immediately drove us to a restaurant called , “Au Pied du Cochon”, which stands for “The foot of the pig” , which is one of their specialties. Their onion soup was simple, traditional and divine. They also served this amazing tower of “Fruits de Mer”, consisting of multiple types of seafood (Oysters, Langoustines, etc…) We noticed a man, alone and really drunk eating it. He continued to shout obscenities and insults at the waiters. As he staggered out, two of the waiters took off their aprons and followed after him. We still wonder why. Did they rough him up? We do not know. But the waiters did walk back in with smiles on their faces. What a great night and I cannot wait to make it back there some day.  For now, I make the onion soup which is surprisingly easy. You really cannot mess it up by adjusting the measurements of the ingredients.

 

  • 2 Tablespoons Butter and/or Regular Olive Oil
  • 4-6 Yellow Onions, Peeled and Sliced
  • 1 Tablespoon Sugar (optional).
  • 4-6 Cups Broth (traditional recipe calls for Beef, I use whatever I have on hand).
  • 1/2 – 1 Cup Red or White Wine (great way to use up leftover wine).
  • 1 Sprig Fresh Thyme
  • 1 Bay Leaf
  • 2 Tablespoons Brandy or Cognac(optional)
  • Sourdough Bread slices, toasted
  • 1 Cup Shredded Swiss Cheese
  • 1 Cup Shredded Gruyere (I buy already shredded Swiss/Gruyere mix from Trader Joe’s).
  • 2 Tablespoons Grated Parmesan (optional)

 

In a large pot, heat butter and add onions. Stir on a low to medium flame until onions are carmelized. If you need to, you can add a little sugar to help speed up the process. 

 

Add wine and scrape the brown bits off of the bottom of the pot. Add broth and herbs. Reduce the flame and let cook for about 20 minutes (or more). Add the cognac or brandy.

 

Divide into individual, oven proof dishes. Place a piece of Sourdough toast (or your favorite Gluten Free option such as Udi’s bread) on top. Sprinkle parmesan cheese on top of the bread (optional). Then, cover the top with the Swiss and Gruyere. 

 

Can you see my puppy photobombing the picture?

Cheese on the Onion Soup before melting it on top. Can you see my puppy photobombing the picture on the top left?

Put into a 400 degree F oven , or toaster oven or broiler until the cheese melts on top.

 

I am so happy I can make this for my husband. Some day, we'll go back to Paris!

I am so happy I can make this for my husband. Some day, we’ll go back to Paris!

 

 

 

 

 

 

Pork Chops with Cocoa Spice Rub

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When I managed restaurants, most of the kitchen staff were from Oaxaca, a beautiful part of Mexico where indigenous colors and culture abound. Sometimes they would make their own (off menu) food on the line to eat and share. One of my favorites was a meat rub Chucho would mix from dried spices and ingredients and sprinkle over cut meat that he’d fry in a pan and serve with corn tortillas. While the Oaxacan mix is usually paprika,  cinnamon, (unsweetened) cocoa powder, cumin, salt, oregano, black pepper and cayenne, below is another variation. But you can have fun experimenting with any mix you like, and, it’s as easy as mixing the ingredients in a bowl and storing in your cupboard! This spice mix also makes a great gift bottled and tied with a simple ribbon. This rub also can be used on steak, fish or shrimp.

Spice Rubs make any dinner easy.

Spice Rubs make any dinner easy.

  • 2 Tablespoons Unsweetened Cocoa
  • 1 Tablespoon Powdered Cumin
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon any Chili Powder (my favorite is Ancho Chili).
  • 1 Tablespoon Brown Sugar (this allows the meat to carmelize)
  • 1 teaspoon each Salt and Black Pepper

 

Rub on both side Pork Chops (or a Pork Tenderloin would also work).

 

Fry in Pan in oil or BBQ for 3-4 minutes per side (depending on thickness. 1 minute longer per side if really thick, 1 minute less if thin). I prefer to Pan Fry so the spices stay on the meat and do not fall through into the grill grates. 

Dinner Pork Easy Mexican Spice Rub Cumin Garlic Oaxacan Oaxaca Gluten Free 

Easy Chinese Baby Back Ribs

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My Mom who was a school teacher used to make these pork ribs all the time. Delicious!

Simle Asian Pork Ribs

  • 2 Baby Back Ribs (about 4 lbs, ask the butcher to trim off the bottom membrane)

 

In a mixing bowl, mix together the following ingredients:

 

  • 1 Cup Tomato Ketchup
  • 1/3 Cup Hoisin Sauce
  • 2 Tablespoons Soy Sauce or Tamari
  • 2 Tablespoons Dry Sherry
  • 2 Tablespoons Brown Sugar
  • 1 Clove MInced Garlic
  • 1/2 Teaspoon Salt and 1/2 Teaspoon Pepper

 

Preheat oven to 300 degrees F. Separate the sauce into two bowls. Brush or slather 1/2 the sauce from one bowl all over the ribs. Place ribs on a baking rack inside a baking sheet or dish. Bake the ribs for 2 3/4 hours or 3 hours basting with the sauce every 30 minutes. Remove and let sit for 10 minutes before slicing into single rib servings. Serve with the reserved sauce. You can also wrap each rib individually in a foil “envelope” to reheat later as an appetizer. Fun!

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