Chicken Peperonata Cooking show

Chicken Peperonata

Talk about celebrity crush, here is mine: Giada De Laurentiis. I’m not sure if “crush” is the proper word, but you get what I mean. Not only I’m one of the millions of fans of her shows on Food Network, I’ve been using her cookbooks since Every Day Italian came out.

This recipe is adapted from Giada’s Italy, another book featuring many Italian inspired recipes great for the home-cook. In the book, she titled the recipe Crispy Chicken Thighs with Peppers and Capers.  She tells the story of her great-aunt Raffy, “who makes the most delicious peperonata” and inspired her to create this recipe. I thought it’s easier to just call it Chicken Peperonata.

Many food aristocrats consider chicken boring. Not me. I love chicken, and this recipe is Italian chicken glory! While white breast meat is 99 percent white fiber muscle and very healthy, dark meat carries more oxygen and myoglobin, which is the reason for the darker color, but it also carries more fat (but not that much) which is the reason it tastes better.

Like Giada, I like to make this recipe with chicken thighs, but if you prefer to use chicken breast, it will be just as wonderful. If you want to be even more productive and buy an entire chicken, go for it, and use every part. Save the bones for brodo and use all other parts of the chicken for this recipe.

Magic in the world of food often relies on the ingredients you have, so be sure to carefully choose nice kalamata olives (over canned), fresh bell peppers and capers in brine. The result is as incredible as any Italian restaurant can provide.

Another bonus of this recipe: it’s year-round-evergreen. When you close your eyes and imagine a table full of friends and family, picture this Chicken Peperonata in the middle of the table. It’s pure cooking, captivating your family with the power of cooking—and the recipes that you find right here at Chef Leticia.

 

Chicken Peperonata

Adapted from Giada’s Italy

Serves 4

 

¼ cup olive oil

4 chicken thighs (about 2 lbs)

1 teaspoon kosher salt

1 anchovy fillet or ½ teaspoon anchovy paste

1 red bell pepper, cored, seeded and sliced into thin strips

1 shallot, diced small

½ cup pitted kalamata olives, roughly chopped

2 tablespoons capers, drained and rinsed

¼ teaspoon dried oregano

1 cup dry bread-crumbs

1 tablespoon parsley, chopped

 

Pre-heat the oven to 425F.

Heat 2 tablespoons of the olive oil in a medium skillet over medium high heat. Dry the chicken very well with paper towels and season evenly on both sides with ¾ of teaspoon of kosher salt.  Place the thighs in the hot pan, skin-side down, and cook without moving for about 8 minutes, or until golden brown. Flip the thighs and cook an additional 3 minutes. Transfer the thighs to a baking sheet and roast for 10 to 15 minutes, or until an instant-read thermometer registers 160F.

While the chicken roasts, place the same pan over medium heat and add the remaining 2 tablespoons olive oil. Add the anchovy and mash it with the back of a wooden spoon until it dissolves into the oil. Add the bell pepper and remaining ¼ teaspoon salt to the pan and cook, stirring often for 5 minutes, until cooked through and soft. Stir in the shallots and cook an additional minute. Add the olives, capers, and oregano to the pan and stir to combine.

Sprinkle the bread-crumbs over the pepper mixture and stir with a wooden spoon until the bread crumbs have soaked up all the flavored oil. Cook, stirring occasionally, until the bread-crumbs are toasted and the flavors have married, about another 3 minutes. Stir in the parsley. Spook the bread-crumb mixture onto a platter. Top with the chicken thighs and drizzle with any accumulated juices from the baking sheet.

 

More Chicken and Italian Recipes:

Chicken With Mushroom Sauce

Veal Scaloppine

Melon with Prosciutto Di Parma

Penne A la Vodka

 

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You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook.

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Tahini Caramel Tart

Take a bite of this Tahini Caramel Tart! Right through the screen!

Tahini, a sesame seed paste that has long satisfied the Mediterranean palate is finding a much wider audience. It has the potential to rival peanut butter, almond butter, and cashew butter.

According to Adeena Sussman, an expert in Israeli cooking and author of Sababa, where this recipe is featured, “Tahini is made from sesame seeds that are soaked in water (sometimes salted), then crushed so the hull separates from the tender inner germ. The seeds are then run through a centrifuge to separate and dispose of the waste before being roasted and finally ground between huge millstones to produce the tahini everyone in Israel knows.”

In a regular supermarket, among the many brands of tahini available nowadays, you will find Joyva Sesame Tahini, Seed & Mill Organic Tahini, Ziiyad All-Natural Tahini, and Roland Organic Tahini. Whole Foods has also created its own 365 Organic version.

Smooth tahini paste has become a favorite among chefs and home cooks, as Israeli cuisine is gaining more popularity. Not surprisingly, it is on the menu at places that specialize in Mediterranean cooking and home cooks are discovering that it is as handy to have in the kitchen as peanut butter.

It’s also turning up in sweet dishes, like this delicious Tahini Caramel Tart. Caramel Tarts started to show up a good 20 years ago, but this one, made with tahini in the caramel is pretty special. As you see in the recipe, it calls for ½ teaspoon of sea salt. Use it. The caramel really needs this whole amount of salt, or else, it’s going to be too sweet.

When I first made this tart and photographed it for this blog, I ended up skipping the Labaneh whipped cream. Since then, I made this tart a few more times, including the whipped cream, which does add a good complement. As you can tell, this recipe quickly became a regular in my kitchen, and I hope it becomes a regular in your kitchen too.

I’m slowly working my way through Sussman’s book. You might also like this recipe for Eggplant and Tomato Galette from Adeena Sussman’s Sababa.

 

Tahini Caramel Tart Cooking Show

Tahini Caramel Tart

Adapted from Sababa by Adeena Sussman

Serves 12 to 14

 

Chocolate Shortbread Crust

½ cup (1 stick) unsalted butter, slightly softened

½ cup confectioner’s sugar

¾ cup all-purpose flour

1/3 cup unsweetened cocoa powder

¼ teaspoon fine sea salt

3 tablespoons sesame seeds

 

Tahini Caramel

½ cup granulated sugar

¾ cup heavy cream

½ cup lightly packed light brown sugar

6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces

3 tablespoons Asian (date syrup)

½ teaspoon fine sea salt

1/3 cup pure tahini paste

 

Labaneh Whipped Cream

2/3 cup heavy cream

½ cup 4-Hour Labaneh, or Greek Yogurt

1 tablespoon confectioner’s sugar

 

Make the Crust: Preheat the oven to 325˚F.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and confection sugar at medium-high speed, scraping down the sides of the bowl if necessary, until light and fluffy, 2 to 3 minutes. Add the flour, cocoa powder, salt, and sesame seeds. And beat until just incorporated 15 to 20 seconds. Gather the dough, then press it into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze for 10 minutes, then bake until the crust is golden and flaky but still soft, 25 minutes. Cool Completely.

While the tart is cooling, make the caramel: Place the granulated sugar in a medium saucepan (try to use one with a few inches headroom) and sprinkle 3 tablespoons of water on top of it. Turn the heat to medium, bring to a boil, then increase the heat to medium-high and boil until the sugar turns syrupy and the color of light caramel, about 7 minutes ( be careful here; it can burn, so take it off the heat a few seconds early if you’re in doubt and swirl gently if one area begins to darken more than others). Remove the syrup from the heat, then immediately add the cream, brown sugar, butter, and silan and stir until the butter is melted. The mixture will sputter, then may harden in parts, but don’t worry. Place the saucepan back on the stove. Bring the mixture to a low simmer over low heat and simmer until it’s a deep mahogany color, 11 to 12 minutes. Remove from the heat, whisk in the salt and then the tahini until smooth, and pour into the baked tart crust. Cool slightly, then chill until the tart is set, at least 4 hours (but overnight is best).

Make the Whipped Cream: just before serving, in a stand mixer fitted with the whish attachment, whip the cream until soft peaks form, 2 minutes. Add the labaneh and confectioner’s sugar and whip until soft peaks return, 1 minute. Remove the tart from the fridge, slice, and serve with the whipped cream.

 

More Israeli Recipes:

Jeweled Rice with Carrots

Passover Brisket with Prunes & Carrots

Short Ribs with Eggplant, Silan, and Nigela Seeds

Matzo Buttercrunch

 

I’m so happy that you visited today!

Make sure to share this story with someone who cares about this topic.

You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook;

I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A Cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

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Chicken Brodo

Chicken Brodo

From braising to roasting, grilling, sautéing, or poaching, chicken is so universal and I just can get tired of it. In my house, we eat at least once a week, and I make chicken stock and chicken brodo from the bones every time a chicken is served. I have adapted this recipe to this situation- carcass from a chicken that was dinner.

I suggest creating a habit: every time you cook a chicken for dinner, don’t toss the bones out. Not even the bones that were in your husband’s or children’s plate. Make chicken brodo! Even a very small amount of bones, from 1 little bird, will yield about 2 cups of bordo. And with that small amount, it only takes 30 minutes to make brodo. Bird by bird, my freezer is stocked with chicken brodo.

And what is the difference between chicken stock and chicken brodo, you might ask? There is a very fine line between the two. Chicken brodo is chicken stock that has been seasoned and simmered longer than chicken stock. Chicken stock is used for cooking, brodo is used for drinking, like tea. But can you cook with chicken brodo? You can, just remember the brodo is already seasoned.

 

Chicken Brodo

Makes 3 to 4 cups

 

2 tablespoons olive oil

1 to 2 pounds of chicken bones from a rotisserie chicken

1 onion, peeled and quartered

1 carrot, peeled and cut into chunks

1 stalk of celery, cut into chunks

2 cloves garlic, peeled

2 to 3 bay leaves

Kosher Salt

Freshly ground black pepper

Freshly ground nutmeg

 

  1. Remove excess fat from the bones. In a large stockpot, add the olive oil over medium heat. Add the bones, vegetables, and bay leaves. Season with salt, pepper, and nutmeg. Cook stirring occasionally with a wooden spoon until bones are hot and vegetables are cooked about 20 minutes. Add enough cold water to cover the bones, about 1 inch above the amount of bones. Don’t add too much water, or the brodo will be watery and lacking flavor. Bring to a boil over high heat, then immediately reduce the heat to low and simmer gently for about 30 to 45 minutes, skimming the foam occasionally.
  2. Taste and adjust the seasoning of the liquid. When the brodo has a rich, bright chicken flavor, remove the bones and vegetables with a slotted spoon and strain the stock, first through a medium strainer then through a fine-mesh strainer.
  3. Place the brodo over an ice bath then chill in the refrigerator for 12 to 24 hours – chilled is the best way to judge the quality of the liquid. The more gelatinous, the better. Carefully remove any fat that accumulates on the top and discard it. Divide the brodo into several small plastic containers, label them, and store them in the refrigerator for up to 4 days or in the freezer for up to 6 months.

 

 

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Superbowl Snacks

Hearts of Palm & Spinach Dip

Super Bowl Sunday! The biggest sports day of the year is here! You can’t watch the game without some delicious snacks. Before the pandemic, I used to host sports parties in my house when my son would bring a bunch of friends home to sit and scream in front of a TV. Growing boys would show up hungry and I needed to feed them.

Now with Covid, it’s just our family, but I still like to prepare foods like chicken wings and dips. Especially this dip. A cousin of the Artichoke-Spinach, this Hearts of Palm & Spinach Dip is the perfect venue and it’s approved by many American boys. You can make it ahead of time and simply stick it in the oven during game time. Serve with whole wheat pita chips or any other chip of your preference. You can find this recipe and many others in my cookbook Latin Superfoods.

Hearts of Palm Spinach Dip

 

Hearts of Palm & Spinach Dip

Serves 6 people

 

3 tablespoons extra virgin olive oil

4 garlic cloves, minced

1 large onion, finely chopped (about 1 ½ cups)

Kosher salt and freshly ground black pepper

Freshly ground nutmeg

Two 14-ounce cans hearts of palm, drained, rinsed, and pat dry

One 10-ounce package of frozen spinach, thawed and excess liquid drained

½ cup light sour cream

1 cup light mayonnaise

½ cup light cream cheese

¼ cup freshly grated Parmesan cheese

Equipment: one 7  X 11-inch baking dish lightly coated with cooking spray

  • In a medium skillet warm the olive oil and cook the garlic until it just starts to turn golden brown, about 2 minutes. Add the onion, season with salt, pepper, freshly ground nutmeg and cook until soft and translucent, stirring occasionally for another 3 to 5 minutes. Transfer to a plate and cool completely.
  • Combine the hearts of palm, spinach, sour cream, mayonnaise, cream cheese, Parmesan, and the onion mixture in the bowl of a food processor and buzz until the mixture is smooth and homogeneous. Season again with salt and pepper. Spread the mixture into the baking dish. At this point, you can cover with plastic wrap and refrigerate for up to 3 days ahead of time.
  • Preheat the oven to 350˚F. Bake until hot and bubbly, about 20 to 25 minutes. Serve hot with pita, crackers, or tortillas.

 

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Broccoli-Cheddar Soup

Broccoli-Cheddar Soup

This is an American classic that I absolutely love: Broccoli-Cheddar Soup. In fact, Broccoli-Cheddar anything! Some ingredients were simply made for each other. The epitome of a gentle contrast, this match offers a thoughtful balance in many applications. In January, why not go for the soup?

The chunky texture of this soup with a creamy cheesy flavor is reveling.

I love packing a mountain of flavors from different vegetables, in this case, not just broccoli, but onions, garlic, carrots and celery into the soup. Each spoonful has enough flavor to satisfy. I like to add even more cheese on top of the bowl and let it melt with the heat of the soup.

There is a forever argument in my household: for my husband and son, soup is never a complete meal. They need more sustenance than soup. Growing boys need to eat, and I guess the men in the house need a piece of protein. On the other hand, for the ladies (my daughter and I), this soup is absolutely complete; delicious and fulfilling. We need nothing else. Maybe a piece of bread and that’s about it.

Adjust to the needs of your household. It might be appetizer or a main course. I like using in non-traditional soup bowls, like this one in the photo.

A word on the broth: if there is one ingredient that can elevate your cooking by many points, it’s chicken stock. There is a wide variety of broths available in the store today, but if you can buy the home-made version, that’s the best. If you can make your own chicken stock, even better!

And finally, a word about the cheese: be sure to buy a fresh block of orange cheddar and grade it yourself, as it packs so much more flavor than the pre-shredded. This is a recipe to cook often and one to hold on to. Inspired by AllRecipes.

 

Broccoli-Cheddar Soup

 

Serves 4

 

3 tablespoons butter

2 garlic cloves, minced

½ onion, chopped

2 tablespoons all-purpose flour

1 cup half and half

1 ½ cups chicken broth

Kosher salt and fresh black pepper

freshly ground nutmeg

2 cups chopped broccoli

1 carrot, chopped

1 celery stalk, chopped

1¼ cups shredded mild Cheddar cheese

 

Melt butter in a stock pot over medium-high heat. Add the garlic and cook until it’s just golden, about 2 minutes. Add the onions and cook, stirring occasionally with a wooden spoon until translucent.

Whisk in the flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add the half and half to onion mixture, stirring until mixture is smooth.

Add the chicken broth and season with salt, black pepper and nutmeg.

Reduce the heat to medium and simmer the mixture until thickened, about 10 minutes. Add the broccoli, carrot and celery.

Reduce the heat to low, cover the pot and simmer until the vegetables are tender yet crisp, about 20 minutes.

Add the cheddar cheese to the soup and cook, stirring occasionally until cheese melts, about 5 minutes.

Serve hot in individual bowls.

 

 

 

I’m so happy that you visited today! Thanks for reading and browsing my site;

If you like what you read, make sure to share this story with someone who cares about this topic;

If haven’t bought a copy of Latin Superfoods, you can find it on Amazon;

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And remember always,

Cook at home! Body Up! Health up! Wise up!

See you next time!

Leticia

 

Green Goddess Sandwich

Green Goddess Sandwich

This Green Goddess Sandwich is featured in one of the photos I supplied for Best Leftovers Ever, a new competition show on Netflix in which I participate. You can catch me on episode 8, called Bland to Flavor Bombe. In the first few moments of the episode, I talk a little bit about cooking for my kids and how we incorporate leftovers all the time. (No, I don’t make this sandiwch on the show.)

Zero food waste is the name of the game. It’s the theme of the show, it’s the idea of this sandwich, and it’s something I practice every single day in my house.

Inspired by a recipe from Bon Appetit, this sandwich proves that the secret to creating delicious meals, even in the winter, is to be creative with the simple things. Especially this time of the year, when I’m indoors a lot, I want to feel really good about what I put inside my body.

(Speaking of Bon Appetit, a magazine I LOVE to cook from, check out the recent article I wrote for them about Brigadeiros.)

Every ingredient has a variable opportunity. While I love to use Mozzarella cheese, many other types of cheeses go well in the sandwich: Minas cheese (from Brazil), for sure, Feta cheese, or goat cheese. Arugula can be substituted for fresh spinach, fresh basil or green lettuce. The multi-grain bread is my favorite option, but if white bread is what you have in the fridge, go for it.

The Green Goddess spread is a beauty. It’s a sauce, it’s a spread, it’s a dip. It’s one of the most versatile sauces invented in recent times; the taste is fresh and sharp. Keep the recipe and use it as salad dressing as well.

Ready to start cooking in 2021? Ready to incorporate leftovers and turn them into incredible meals? Give yourself an ultimatum. No more take out dinners. No more junk food. Start cooking today! Your health is altogether the effect of your own choices.

 

Green Goddess Sandwich

Makes 2

 

For the Spread:

¼ cup basil

½ cup parsley

¼ cup mayonnaise

¼ cup plain Greek yogurt

Juice of 1 lemon

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground pepper

 

For the Sandwich:

4 slices multigrain bread

¼ English cucumber, thinly sliced

1 avocado, thinly sliced

8 oz mozzarella, sliced ¼-inch thick

2 cups arugula

 

  • Make the Green Goddess Spread: Place the basil, parsley, mayonnaise, yogurt, and lemon in a blender. Add the olive oil in a steady stream. Season with salt and pepper.
  • Place the cucumber in a small bowl. Sprinkle with salt and let it drain for at least 20 minutes, until it becomes crunchy. Toss with olive oil.
  • Spread one side of each slice of bread with the Green goddess spread. Divide avocado between 2 slices of bread. Season with salt and pepper. Top with cucumbers, mozzarella, arugula, and close the sandwich.

 

 

I’m so happy that you visited today! Thanks for reading and browsing my site!

I’d love to know what you think about this article. Please send an e-mail. I’d love to connect with you.

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Cook at home! Body Up! Health up! Wise up!

See you next time!

Leticia

 

 

 

 

Brigadeiros

How To Make Brigadeiros

What’s that? A truffle? A fudge? You want to know the recipe everyone is talking about, clicking, pinning, and drooling over the internet more than any other this week? BRIGADEIROS! Silky, chewy, fuggy, and chocolaty, brigadeiro, is an undiscovered candy from Brazil waiting to become your next vice.

I’m over the moon and beside myself to tell you some awesome news:

Thanks to Bon Appetit, now anyone who loves chocolate can make brigadeiros!

Just think about all the occasions we have for giving a gift; a bridal shower, housewarming, mother’s day, father’s day—this holiday season!

Tangible expressions of caring and love can be wrapped and given in so many ways. And now, you can add Brigadeiros to the list.

Because a handmade gift, especially a food gift like Brigadeiros, represents creative energy and time spent in the kitchen—like a homemade hug!

Find the article here.

Brigadeiros

Photos on this post are a credit to Bon Appetit. Photo by Laura Murray, Food Styling by Micah Morton

 

Thanks for reading and browsing my site!

Make sure to share this story with someone who cares about this topic.

I’d love to connect with you! Please do send comments and suggestions,

If you prepare any of the recipes on the site, snap a photo and send it to me!

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Leticia

Eggnog Cocktail

Eggnog Recipe

This season, I’m here to help you craft the new chapter of your unique cooking story. The rich bold tastes of the season, the unique ingredients, and some very special occasions are designed and curated to be an integral part of the moments that matter—like sitting by the fireplace drinking an eggnog cocktail.

Raise your hands if you heard about eggnog many times before but never made it, and don’t know when or how to drink it? Welcome! You’re not alone. This delicious drink is one of the greatest pleasures of the Holiday season, unknown to a lot of people.

Many international cuisines have a version of eggnog cocktail. In France, it’s called Lait de Poule or “hen’s milk”. In Mexico, it’s called Rompope and it’s made with Tequila and sometimes Mezcal.

In Brazil, it’s called Licor de Ovos and it’s mostly prepared with cachaca. I have to admit I didn’t grow up drinking eggnog, as no one in my family used to make it. But as my taste buds evolved and I moved to a winter climate region like New England, eggnog fits the Holiday season like a glove.

In the U.S, the drink is so popular that is even sold in cartons at the supermarket this time of year. As always, the homemade version is so much better, and you can add whatever alcohol you want, in the dosage you want.

Most recipes for eggnog call for whole milk and heavy cream. While I certainly enjoyed the taste of the recipe prepared this way, I also noticed that it made it so filling that I could barely eat anything after drinking it. On a quest to make a lighter version, I opted to use coconut milk instead, still delivering a smooth, delicious, and satisfying drink

I like to add rum to my eggnog, but as you can see, the drink is receptive to a wide variety of liquors. So, go ahead, follow the recipe as a guideline, and add your favorite alcohol.

As this year we’re all confined at home, it might be a great idea to sit around the fire with the family and enjoy a round of eggnog while talking about life.

At least we’re done talking about the elections!

 

Eggnog Cocktail

 

Serves 6 to 8

 

4 cups coconut milk, divided

¾ cup (160g) organic cane sugar

5 large egg yolks

½ teaspoon ground cinnamon

½ teaspoon freshly ground nutmeg

1 cup heavy cream

¾ cup dark rum

 

  • In a saucepan, heat 2 cups of coconut milk, but don’t boil.
  • In a bowl, whisk the sugar and egg yolks until nice and thick.
  • Pour some of the warm milk into the yolk mixture, whisk well, and then pour the rest. Return this mixture back to the pan and cook over low heat, stirring constantly with a wooden spoon, until thickened and smooth. Turn off the heat, add the cinnamon and nutmeg and stir in the cream.
  • Transfer the mixture to a bowl over ice water. Stir occasionally until chilled, then add rum and the remaining 2 cups coconut milk. You can prepare the recipe up to 3 days ahead of time. Bring to room temperature 30 minutes before serving. Serve slightly chilled, or at cool room temperature with a small dollop of whipped cream on top and a dash of ground cinnamon.

 

I’m so happy that you visited today! Thanks for reading and browsing my site!

Make sure to share this story with someone who cares about this topic.

I’d love to know what you think about this article. Please do send comments and suggestions.

If you prepare any of the recipes on the site, snap a photo and send it to me!

If you’re looking to buy a copy of my latest cookbook Latin Superfoods, you can buy it here.

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See you next time!

Leticia

 

 

Onion Soup

Onion Soup At Home

Talk about iconic French foods and Onion Soup will surely come to mind at top of the list. It just happens that it’s also one of my favorite foods. I can’t make enough of it. And the more I make it, the more I love it.

On a trip to France, I ate plenty of onions soups, and it’s always a special thing to eat typical food in its birth places.

Onion Soup

That’s me, in Paris.

But I have to say, there is nothing about this soup that cannot be replicated exactly at home. I’ve been making onion soup for so long in my home kitchen that I think I’ve mastered the recipe. Specially now, as this pandemic seems unending, traveling to France via the stove is the secret to life!

As simple as this soup may be, there are a few variables that impact on the results. First, the onions. You want to be patient and let the onions caramelize low and slow so that it flavors the soup — I talk about that in the recipe procedure, you will see.

Another important component is the liquid. Of course, you can use store-bought broth, but if you have the chance to make chicken broth, or buy the frozen version of brodo, (you can find plenty options nowadays), your soup will take you straight to France, in one quick shot. Bien sur!

The bread: any country bread will do, but if you have the chance to use a baguette, because of its thin shape, it will fit better in the soup bowl.

The cheese: my favorite for this soup is Gruyere, but Comte or any Alpine cow’s milk cheese will do.

The soup bowl: I have a couple of options at home, but the white soup bowl always wins.

Onion Soup

Soup bowls

Sometimes, I have the colossal courage to turn down the bread and cheese. It’s a way I have developed an appreciation for healthy eating defending my physical condition in the kitchen. Other times, my tolerance for fatty foods in the sake of kitchen travel is deeper that I know it myself.

For those on a diet: The onion and broth are so tasty that’ it’s still worth eating even without the bread and cheese.

When it comes to onions, feel free to use Spanish onions, yellow onions, or Vidalia onions, typical from Georgia. Spanish onions used to be imported from Spain and now they grow all over the U.S. They have a sweet taste and are perfect for all types of cooking. Yellow onions have a medium to strong flavor and are truly all-purpose. Vidalia onions are a bit sweeter than the two above. Any of those are good in this recipe.

 

Onion Soup

Serves 6

 

2 tablespoons olive oil

1 tablespoon unsalted butter

3 garlic cloves

5 large Spanish onions, peeled and thinly sliced

Kosher salt

Freshly ground black pepper

Freshly ground nutmeg

1 tablespoon all-purpose flour

½ cup dry white wine

8 cups chicken or beef broth

6 slices country bread, sliced

2 cups coarsely grated gruyere cheese

 

Cook the Onions: In a large Dutch oven pot, melt the butter and olive oil over low heat. Add the garlic and cook it ever so lightly, until it just starts to become a little golden, about 2 minutes. Add the onions, and cook, stirring frequently with a wooden spoon. Season lightly with salt, pepper and nutmeg and keep on cooking. This process is going to take a good 20 to 30 minutes. You don’t want to rush this step, or the onions will burn rather than slowly caramelize. The beauty of this soup lies in the caramelized flavor and color of the onions, so keep the heat at low or medium low at all times and stir very frequently.

When the onions are nicely caramelized, sprinkle the flour and stir for a minute or so to cook.

Add the Liquid: Pour in the wine and let it reduce by half.

Pour the chicken stock and let it get hot. Taste and season with more salt and pepper, if necessary. It probably will be necessary to add salt and pepper, especially if you use home made broth. If you use store-bought version, it’s the opposite; beware of the sodium component, and you might not need to add any more salt at all. Partially cover the soup and adjust the heat so that the liquid is just simmering; cook for 30 minutes. You can prepare the soup to this point up to 5 days before and keep it in the fridge.

Assemble the Soup and Top with Bread and Cheese:

When it’s time to serve pre-heat the broiler. Line a baking sheet with foil and have six deep ovenproof soup bowls ready to use. Carefully ladle the soup inside each bowl leaving some space for bread and cheese and place them all onto the sheet pan. Place a couple of bread sliced on top. (You don’t need to toast the bread.) and top with plenty of cheese over each bowl. Carefully transfer the heavy sheet pan to the oven and broil just until the cheese is melted and bubbling. Serve immediately.

 

 

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Oven Roasted Onions

Oven Roasted Onions

What’s better than caramelized onions? Oven Roasted Onions, caramelized with chicken stock, heavy cream and rosemary!

Inspired by an old recipe I pulled from the pages of Saveur Magazine more than 15 years ago, this recipe became a classic in my repertoire. I make this with my eyes closed. And after your first time, you will too. It’s so easy and so delicious, you’ll be cooking again and again!

 

Oven Roasted Onions

Oven Roasted Onions

Serves 6

 

Ingredients:

6 large yellow onions, skin on

2 cups beef stock (or chicken)

3 tablespoon extra -virgin olive oil

Kosher salt and freshly ground pepper

4 rosemary sprigs

½ cup heavy cream

  • Pre-heat the oven to 400˚F. Cut about 1/4-inch off the bottoms and tops of the onions so that they can sit upright when cut in half. Next, slice the onions in half horizontally. Arrange them cut side up in a large baking dish (enough to fit all of the onions).
  • Pour the beef stock over and around the onions, drizzle olive oil, and season with salt and pepper. Scatter rosemary over the onions and into the stock in the baking dish.
  • Roast in the oven, basting often with the stock, until the onions are soft when pierced with the tip of a pairing-knife, and the stock has been reduced but not completely dried out. This should take about 1 hour.
  • Remove the baking dish from the oven and pour the cream over the onions. Return the dish to the oven, and roast again, until pan juices have thickened slightly, and the tops of the onions have browned, about 20 minutes more. Remove from the oven and let it rest for 10 minutes before serving.

 

I’m so happy that you visited today! Thanks for reading and browsing my site!

Have you bought my latest cookbook Latin Superfoods yet? You will love it!

If you like what you read, tell your friends about it,

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I’d love to connect with you! Please do send comments and suggestions,

If you prepare any of the recipes on the site, snap a photo and send it to me!

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And remember always,

Cook at home! Body Up! Health up! Wise up!

See you next time!

Leticia

 

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