It's just around the corner! Springtime that is! In an extremely harsh winter so far, I can say, I have walked, driven, run and froze in enough below zero temps this year to last me ten more years! I have friends in southern states with hail, snow and stranded drivers. Geez, enough already.
Here's a taste of a hearty soup that will make your chilly day!
Guinness caramelized onion zuppa with Gruyere and Provolone cheeses
3 large vidalia onions, sliced thin
1 large red onion, sliced thin
1/2 c balsamic vinegar
1 oz sage leaves
1 T. chopped garlic in oil
4 pack Guinness cans
1 gallon rich beef stock
1/2 t. white pepper
1/2 t. ancho chili powder
2 loaves french baguettes, cut into croutons and toasted
1 lb Gruyere cheese, sliced thin
1 lb Provolone cheese, sliced thin
1. in large pan, heat onions and garlic with olive oil and balsamic vinegar. reduce on low heat 12-14 minutes
or until onions are nice and tender.
2. heat stock with sage and 2 cans of Guinness. add white pepper and ancho spice on medium heat.
3. add onions to stock and simmer about 40 minutes to let flavors marry and get happy, happy!
4. pour into crocks, topping with croutons and cheeses. broil 3-4 minutes to brown cheeses.
5. enjoy with 2 remaining Guinness!
Thursday, January 23, 2014
This is where we must take a moment and inject color wherever we can find it. Food; more importantly, produce is where we can interject some hues that will help us all through a blah blah winters' day. Here is my simple cure for the wintertime grays!
Key lime shrimp ceviche
1 bag 36-40 raw p&d shrimp
1 fresh red pepper, julienne cut
1 red onion, shaved
1/2 fresh jalapeno, chopped fine
1 piece fresh ginger, fine chopped
2 T. honey
1 pint fresh key lime juice
1/4 t. ground white pepper
1.rinse shrimp with cold water to be sure it is clean.
2.combine all ingredients except shrimp in large mixing bowl.
3.add shrimp, toss liberally and let soak 3-4 hours wrapped under refrigeration.
4.portion out into glasses and serve.
*you could use larger shrimp but, add more marination time in order for the lime juice to actually cook the shrimp.