Monday, April 6, 2009

What's for dinner?

Hey ya'll! (said in her best Paula Dean imitation)

(cough, choke) Well, Paula Dean I'm not..but I AM in the join me!!

So, what's on the menu for dinner tonight? Can't you hear it now.."Honey, I'm home! What's cooking?"

So here ya go gals...a recipe to start your week with! I don't have pictures of this posted yet, but will try to get some on here mid week or so!

Here in the south, we are getting ready to experience our 'last cold snap of the season', (supposed to get to 32 tonight! ACK!) so in keeping with that I wanted a hearty, warm, reminds me of home item to add to my dinner menu.

Here's what's for dinner around here:
My Menu:
Artisan Bread (HA! See previous recipe)
Homemade French Onion Soup
Cheddar Brats (store bought..on sale no less)
Asparagus and mushroom saute'

Ready? Let's cook!
First off, the Artisan Bread. Click "HERE" to find the recipe. You'll need several (up to 3) hours for this, so get that bread a'risin' first!
*If you don't have time for homemade bread, use storebought. No one will be dissapointed!

Now, let's move on to the French Onion Soup (so, can anyone tell me why it's french?) And one more thing, this recipe is handwritten in 'grandma' script. Ever heard of grandma script? Well, if you haven't, it consists of a pinch of this and a dash of that. Read on my budding chefs, you'll see what I mean!

2 1/2 Cups thinly sliced yellow onions (or MORE..up to 4 Cups)
2 T. Butter
A pinch of salt
A pinch of sugar (to help the onions brown and glaze)
1 1/2 T. Flour
3 cans beef broth (or 4 Cups if you're using bouillon) heated to almost boiling
Dash of Worcestershire sauce (if you have it)
4-6 slices of crusty 'artisan' bread or french bread, toasted.
Swiss Cheese (or mozzarella if you don't have swiss)

Cook onions slowly in butter in a covered saucepan for about 15 mins. (till tender) Uncover, raise heat to medium high and add salt & sugar. Stir and cook till the onions have turned a deep golden brown. Sprinkle in the flour and stir. Add beef broth, stir till smooth. Add Worcestershire sauce. Turn off the heat. Prepare the bread.
Toast the bread lightly on both sides. Cover with swiss cheese or mozzarella (shredded or sliced) and broil till bubbly and melted.
Ladle soup into large bowls, float a piece of bread on top of each one. Serve. How simple is that?? You can do it..I have faith!

Now..onto the asparagus and mushroom saute'

1 Bundle of Asparagus
8 oz of sliced mushrooms (fresh)
2-3 Tablespoons Butter
dash basil

Melt butter in a saute pan on medium heat. Toss in sliced mushrooms and stir, cover with lid for 5 mins. Cut asparagus into 1 inch pieces, (dont' use the tough/stringy bottom part). After mushrooms have cooked for 5 mins, toss in asparagus, cover and cook for another 5 mins for crisp asparagus or longer if you prefer a softer asparagus. Dash of basil at the last minute. Salt and pepper to taste.
That's're done! Easy huh? Serve with some of that crusty bread and a 'banger' as they say in England (sausage) and you're ready to go!

So hey..I figure it this way, we've covered 3 countries in this dish.
If you made "FRENCH onion soup, that's France
If you used SWISS Cheese..that's Switzerland (Mozzarella, that's Italy)
And if you're serving sausage, (banger) that's England!

Wow..I should have labeled this post, 'eating around the world in one trip!"

Want to learn about Asparagus
Go here :
Don't forget to read the facts of asparagus too!

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