My favourite. Robb and I are not much of onion lovers (particularly raw), but when they are caramelized and cooked down to the bare bones, I adore onions. Except the whole slice-and-dice part. I always keep a box of tissue nearby. I have heard of all the little tricks to keep yourself from crying, but I just sucked it up and cut up my six onions.

So, since Robb and I were both ill these past weeks and it was a typical-Seattle-rainy day (except in Madison), I decided to try my hand at some French Onion Soup (from Joy of Cooking, of course).

While I was slicing up the onions, I melted 2 T of butter into 2 T olive oil. When it was melted, I added the onions to the pot and a pinch of dried thyme. Allow these to turn into a rich brown color by cooking on med-high for 15 minutes and then medium for another 40 min.

After they become a sufficient brown color, add 2 T Sherry wine and allow this to evaporate over high heat. Next, add 3-1/2 cup stock (I used my homemade chicken stock which I made last month) and continue to simmer for 20 m. During this time, grate up some Swiss or gruyere cheese and thinly slice some French bread. Ideally, you are supposed to ladle the soup into bowls that can withstand the broiler. As I don’t have any, I simply broiled my cheese on my bread for about five minutes, or until the cheese begins to brown.

Now, this is truly a make-it-again dinner. For one thing, Robb’s taste buds are next to nil at the moment. But also, this was simple enough and hearty enough to enjoy during the winter. Mmmm. I could eat soup forever.

Props to our new friends Eric and Ruthie for their blogging ideas: lots of photos to document the cooking process. Yum!

Did you flinch? Oh I’m sorry.

What is with the aversion to this dish? Is it the cream of celery or cream of mushroom soup? If so, then I heartily agree with you. Yuck!

But get this. It’s really good if you make it from scratch.

I, of course, used my ‘Joy of Cooking’ for the recipe. I like to tweek it by adding rainbow fusilli pasta and vegetables (I used corn and peas which were on hand). For the breadcrumb topping, I smashed up some Caesar salad croutons and sprinkled them on top. Also, I used a mix of cheese: sharp cheddar and parmesan.

And it hit the spot for comfort food.

When I walk home I generally ponder what I will make for dinner. Or at least, what will be the main source of protein. For instance, yesterday I wondered I considered eggs, tofu, chicken, beef, pork… The latter three are in our freezer, and I didn’t want to go through the defrosting cycle, so I settled on tofu. I have only recently begun experimenting with tofu. I have learned there are many different ways to prepare it, but I have mostly stuck with pan frying.

I checked out my trusty recipe website, Allrecipes.com and searched for tofu. To my surprise, the second recipe listed struck my fancy. Chinese Shrimp and Tofu Soup. I just happened to have a half of bag of shrimp left over from when I made shrimp and pesto pasta last month. (Frozen, cooked shrimp from Trader Joe’s).

The only ingredient I was missing was fresh ginger. Instead, I used my Chinese five-spice powder and mixed it with the chopped garlic. I sautéed the shrimp (mostly defrosting them) and then added the tofu to increase the flavor as other reviewers had mentioned it being bland. I also increased the amount of peas and simmered the soup for about 15 minutes (or until the rice was finished cooking). Then, the secret ingredient, cilantro fresh from our garden. Robb and I were very satisfied.

Then, we enjoyed watermelon for dessert while the cake Robb made was baking (that is another story).

We had bagels and cream cheese this morning.

It’s funny how finally having a toaster in our kitchen finally makes it feel like a real kitchen.

And now we are real people.

This week, Robb redeemed himself in the kitchen.

He made a basic, but divine, roasted chicken using a recipe from one of my favourite cookbooks, The Joy of Cooking… yum!

In addition to the lemon and herbed chicken, we had some tasty mashed potatoes and veggies, of course. But nothing like that chicken could make my week complete. It was amazing how my tiredness of chicken changed as Robb was carving the bird. There is only so much you can do with boneless, skinless chicken breasts.

Not to mention, my parents roast or barbeque a chicken weekly and but it to good use in a variety of meals. I suppose I should start doing that now that I am (1) living on my own and (2) a wife. Woot!

Perhaps the most exciting thing about the chicken was the carcass. I have never made soup from scratch before (save split pea soup, butternut squash soup, clam chowder, etc.).

Our church just welcomed a baby into our congregation. To help our the new parents, we are all taking turns and bringing them meals. I was at a loss – what should I cook that is not lasagna? I ended up making a delicious 15-bean soup with chicken and ham. Not half bad. And thanks to Robb’s brother, Harrison, we got to test out our new stockpots capabilities. I think I will be making more soups this year. Especially chilled soups as the weather warms up. Perhaps using some of those veggies from our community garden (pea-patch) plot!

And yes, Robb won the wishbone from our chicken.

Yes, of course it has to have been another month since I updated. Exactly one month, in fact. Time flies.

I have returned to school for my last quarter — the beginning of the end — which actually is tomorrow, and is quite the big day. One of my dear friends, Shazz, is flying half way around the world where she will be taking up residence in Amiens, France for just shy of a year. You should follow her exciting adventures here. I shall be taking my final three required classes for my Bachelors Degree in Nutrition Science: microbiology, experimental foods, and statistics. In addition I shall be a proficient kickboxer and jazz dancer by 8 December [graduation]. Self defense + dance = graceful ninja?

I have moved into a new apartment and I am in love [with the apartment, that is]. We have windows! BIg ones that overlook, well, the other apartments… but we can see the foothills and the clouds from our southern facing windows. Mmm, it is fantastic. Also, we have a kitchen which surpasses our last if-we-cram-three-people-in-here-we-all-might-become-permanently-claustrophobic-kitchen. Right now, I am in the process of preparing Salade Niçoise from the cookbook Robb sent me.

One of the key ingredients in Salade Niçoise is hard boiled egg. Rather than assuming that the cookbook’s method was valid… I turned to the grand master: Julia Child. I have used this method once before; when i was making this same salad during spring quarter. I must say, Julia knows her stuff. These eggs turned out lovely — and had absolutely no sulfur causing green tinge to the yolk. Additionally, the yolks were actually delicious, not rubbery. Amen, sister! So, I recommend that you attempt Julia’s method for eggs and have them plain, in a salad, or a sandwich… or better yet, let me know how they were for you and how you used them. Please? I’ll give you a cookie.

ps. I left my camera in Robb’s car… so I will be doing without photographs for a bit. Sorry, all.

pasta with carrot, broccoli, and hazelnuts

1 tablespoon olive oil
1/2 teaspoon garlic powder (or fresh garlic)
1 serving of angel hair pasta (follow directions on box)
3 tablespoons roughly chopped hazelnuts
1/2 c. cooked broccoli
peelings from 3/4 a medium carrot
salt and pepper to taste

1. cook pasta
2. heat olive oil up in a skillet over medium heat, add garlic
3. add hazelnuts to oil and lightly coat in the oil. cook for several minutes. add broccoli. cook 3-5 minutes.
4. mix carrot peelings and pasta then add to the skillet. toss to ensure uniform coating. season with salt and pepper.
5. eat

serves 1 [really hungry person].

update i made this meal again with two of my lovely friends and have received my first actual feedback.

matt “i feel like i am doing something good for my body. lots of vitamins!”

sam “mmm hazelnuts!”

therefore, i conclude that you should try this recipe and tell me what you think!