Did you know that knives are not just for cutting? You can use a bottle of wine to roll out pizza dough? Immersing a burn into enriched white flour will stop it from blistering? There seems to be so many kitchen tips and tricks to embrace; yet we often stay inside the box of what we know. Let’s tear those walls down together and step outside that box.
I want to encourage you to try one new thing in the kitchen this week; maybe setting a nice table, attempting an appetizer before dinner or trying a new recipe.
I think my favorite thing about being in the kitchen, apart from the fact that it has food in it, is that there are no rules. This is why it is a great idea to think big and outside the box. Lets imagine a carpenter with an empty room. To his vision, he must add supplies and proper tools and put his heart into it. With mindful measuring, polishing and sanding he will indeed end up with a masterpiece. The kitchen is no different. We shop for our supplies and bring out our tools; knives that make dicing and chopping easier, mandolines that make slicing simpler, measuring cups make estimating a “piece of cake”. We all have a creative side somewhere within. I want you to dig deep to determine that one thing that you will try in your kitchen this week. Speaking of digging deep….watch the video – I dug pretty deep 😉
Here is my newest nourishing favorite.
- 2-3 medium onions, halved and sliced thinly
- 2-3 sprigs fresh thyme
- 2 bay leaves
- 1 leek, sliced thinly
- 1 teaspoon pink Himalayan salt
- ¼ cup butter
- 1- 1½ cups red wine
- 6 quarts homemade beef broth
- ½ teaspoon pepper
- Sprouted wheat bread croutons (optional)
- 8 oz. Gruyere or other imported Swiss cheese, grated
- 4 oz. pecorino romano cheese
- Sauté onions, thyme, bay leaves, leek and salt in butter in an uncovered 8 quart pot on moderate heat
- Stir frequently until onions are very soft and deep golden brown, about 45 minutes
- Stir in wine
- Stir in broth, add pepper and simmer uncovered, stirring occasionally, 30 minutes
- While soup simmers, put oven rack in middle position and preheat to 350°F
- Portion the soup into bowls
- Add the sprouted wheat croutons (optional) and cover the top with gruyere cheese and a sprinkle of pecorino romano
- Put the bowls onto a cookie sheet and slide into the oven to melt the cheese; remove from oven when cheese becomes bubbly and golden
- if you omit the croutons, cheese will sink into soup
Michelle
Michelle
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