French Onion Soup with Cheesy Croutons

Is there anything better than hot soup with a nice hunk of crusty bread on a crisp fall night?  Last night, I thought i'd make a big pot of french onion soup.  Typically, a restaurant style french onion soup will come in a bowl with the cheese and bread baked right on top. Much to my dismay, I realized when I got to cooking that none of my bowls were oven proof!  Since I couldn't broil the whole bowl in the oven, I decided i'd make some cheesy, crunchy toast to float on top of the soup.  It was oh so delicious, comforting and best of all, made plenty for leftovers.

Ingredients:
* 4 onions, sliced (I went with two white, two sweet)
* 1/2 stick butter
* 2 tbsp. olive oil
* 1 tsp. kosher salt
* 1/2 tsp. pepper
* 1/3 c. flour
* 1/3 c. red wine
* roughly 5 c. beef broth (I actually used 1 (32 oz) box, plus 1 (14.5 oz) can)
* 1 (14.5 oz) can chicken stock
* 1 bay leaf
* 1/2 tsp. garlic powder
* 1 baguette
* 1/2 c. grated gruyere or mozzarella cheese

Melt butter in a large pot over medium heat.  Add olive oil to pan and swirl to combine.  Add the sliced onions and salt and cook until very soft, about 20-30 minutes, stirring often.  When onions are cooked, add flour to pan and stir well.  Let flour cook for 2 minutes, then add red wine to the pan.  Add beef broth, chicken stock, bay leaf, garlic powder, and pepper to the pan and increase heat to medium high.  Let the soup come to a boil, then reduce the heat and let simmer 15-20 minutes.  Meanwhile, preheat oven to broil. Slice baguette into individual toasts, place on a cookie sheet, and top with grated cheese. Broil until golden, about 2-3 minutes.  Serve soup with toasts on top.  Enjoy!

Hot Gruyere & Bacon Dip

Last night, I had a few friends over for my annual pumpkin carve-off! Even though everyone came over after dinner, of course I had to make a snack or two. This recipe is inspired by a recipe I found on Pinterest; I've been dying to try it so this was the perfect excuse.

The original recipe can be found here, but I altered it just slightly.  I skipped the the chives, largely because I forgot them at the store, added a bit of dijon mustard, and also sautéed the onions in the bacon fat, which gave the dip a really delicious, warm, bacon-y flavor. Everyone loved the dip and I even had to pull out some crackers when the bread ran out so we could gobble up every last bit!



Ingredients:
* 4 pieces of bacon
* 1 1/4 c. grated gruyere cheese, divided
* 1 white onion, finely diced
* 1/2 c. mayonnaise
* 1/2 c. sour cream
* 1 tsp. dijon mustard
* Cooking spray

Preheat the oven to 400.  Heat a sauté pan to medium high heat, add the bacon and cook until crisp; reduce the heat if it starts to smell burnt.  Drain the bacon on paper towels and set aside.  Reduce the heat to medium low and drain all but a teaspoon or so of the bacon fat off (I just absorbed most of it with paper towels, but be careful- the bacon fat will be scorching hot!).  Add the onions and sauté until they are soft, about 8 minutes.  Meanwhile, combine 1 c. of the grated gruyere, mayonnaise, sour cream, and dijon mustard in a bowl.  Crumble in the bacon. When onions are done, let cool slightly, then add to the cheese mixture. Stir well to combine.  Spray a small baking dish with cooking spray and add the dip.  Top the dip with the remaining gruyere cheese.  Bake until bubbly and hot, about 20 minutes.  Serve with baguette slices or crackers.  Enjoy!

Veuve Clicquot...It's the Bubbliest!

"I only drink Champagne when I'm happy, and when I'm sad. Sometimes I drink it when I'm alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it - unless I'm thirsty"
Lily Bollinger 

I'm sad to say i've been MIA from the kitchen this week, but I promise I have a good excuse!  Last week, when Mike and I were in Savannah, he decided to put a ring on it (yay!) and since we've been back, i've been basking in congratulatory cakes, dinners, lunches, social sips and celebrations! Being engaged is so exciting for us and it's been wonderful celebrating with friends and family and drinking some delightful bubbly on the way.

Champagne is of course the loveliest of social sips.  My friend Magen gave me the bottle on the left when I got a new job last year, and it only felt right to wrap it up in the ritziest of wine accessories- my Pottery Barn fur (faux fur, don't worry) stole.  Magen also introduced me to the ultimate in champagne, Veuve Clicquot.  Now, for some of you, Veuve Clicquot may be an every day sip, but for me it is strictly special occasions given my budget.  The first time I tasted it was when Magen smuggled a few bottles to my house from her parents new years eve party, and i'm not sure we knew at the time that it was a high quality champagne.  It's super crisp, effervescent and dry, just like a good champagne should be. I think given the occasion, i'm going to treat myself to the ever fabulous bottle of Veuve Clicquot and relax before the planning begins!  Though really, do you ever need an excuse to pop a bottle of bubbly?

Shiitake Mushroom & Goat Cheese Risotto

Last week, Mike and I ventured to Savannah for a quick trip to see a comedy show.  The show was great, but Savannah was even greater!  I had never been before, and even though I didn't run into Paula Deen like I hoped I would, I did get to eat some wonderful food, enjoy some Savannah Sweet Tea (with Sweet Tea Vodka of course!), and stop by the Lady & Sons for souvenirs - because who doesn't need a "Hey Y'all!" koozie?

Wednesday night, Mike and I had a really delicious late night dinner at a restaurant called The Public.  The weather was absolutely perfect, cool and crisp, for eating outside so we dined al fresco and ordered some warm, hearty food and a nice glass of red wine.  I had the Wild Mushroom and Goat Cheese Risotto with Chicken and it was absolutely to die for.  I was still thinking about it last night so I made my at home version, and it turned out exactly as I hoped!  I skipped the chicken, but feel free to add it (shrimp might be good in this too!).  Risotto really isn't difficult to make, but it is sort of labor intensive.  You need to stay by the stove and stir continuously until it's finished, but it's so worth it!  This recipe can be served as an entree or side, and makes enough for two people.

At Paula Deen's The Lady & Sons

Ingredients:
* 1 c. arborio rice (arborio is a must for risotto, I wouldn't try to substitute)
* 1 small sweet onion, diced
* 4 or 5 shiitake mushrooms, cleaned and roughly chopped
* 1 (32 oz) box chicken stock
* 3 tbsp. butter
* 2 oz goat cheese

Add chicken stock to a small pot and heat to medium heat.  In a large sauté pan, melt 1 tablespoon of butter over medium heat.  Add onions and sauté until translucent, about 8 minutes (if they start to brown, reduce heat).  Add 1 more tablespoon of butter and the mushrooms to the pan and cook for 2 minutes.  Next, add the last tablespoon of butter and the rice to the pan and toast it for 2-3 minutes.  Add a ladle full of stock to the pan (if stock starts to boil, reduce heat to med-low) and stir continuously until the stock is absorbed. Continue to add stock to the pan, one ladle full at a time, being careful to let the rice absorb the stock before adding more.  Continue this process until the rice is cooked through and has a creamy texture (I used all of the stock, which took about 30 minutes total).  Once the risotto is done cooking, fold in the goat cheese.  Serve immediately.  Enjoy!

Plum Tomato Pizza

Homemade pizza is such a fun and easy weeknight meal, but also doubles as a great party food.  Tonight, Mike and I had this plum tomato pizza for dinner with a caesar salad, but just by cutting the pizza into bite size pieces transforms it into a quick and delicious hors d'oeuvre.  I love using canned plum tomatoes because they have such robust flavor, you can skip the pizza sauce!

I will admit that I find pizza dough incredibly frustrating to work with.  I've tried rolling it, tossing it, pulling it....but the most effective method i've found thus far is delegating this responsibility to Mike!  He uses his fingers to press the dough out into the shape of the pan - his patience is our pizza night virtue!

Ingredients:
* 1 ball prepared pizza dough (canned or fresh, from the deli section)
* 1 (14.5 oz) can plum tomatoes
* 1 (8 oz) bag mozzarella cheese
* 1 tbsp. parmesan cheese
* 1 tbsp. olive oil
* 1 tsp. italian seasoning (if you do not have a blend, use a combination of dried parsley and oregano)

Preheat oven to 425 (if you are using a canned pizza dough, use the provided instructions).  Drizzle olive oil onto a sheet pan and use your fingers to spread the dough out within the pan.  Transfer the pan to the oven and bake for 5 minutes.  Meanwhile, use your hands to break apart the tomatoes into thinner pieces; set aside.  After five minutes, remove the dough from the oven and top with plum tomatoes (let any excess liquid drip off first), mozzarella cheese, parmesan cheese, and italian seasonings.  Return pizza to the oven and continue to bake until cheese is bubbly and crust is cooked through.  Cut into squares and serve.