9 December 2012 Green Goddess Dip

Green Goddess Dip

December 9, 2012 By

Green Goddess Dressing’s been around since the 1920s and it seems has made a return on many restaurant menus. I made this thicker version of the dressing and served it with crudités at a recent dinner party to the delight of my guests. Sour cream could be a substitute for the crème fraiche and herbs can be changed based on what you have at home.

Ingredients:

  • 1/2 cup crème fraiche
  • 1/2 cup mayonnaise
  • 1/4 cup chopped scallions
  • 2 Tbsp. chopped fresh chives
  • 2 Tbsp. chopped Italian parsley
  • 3 anchovy filets (packed in oil)
  • 1 Tbsp. lemon juice
  • 1/4 tsp. each salt and pepper

Directions:

  1. Add all the ingredients to a food processor and blend for about 60 seconds, until the dip is creamy and green.

Makes just over a cup of dressing.

Filed Under: American, French, Sides, Vegetables, Vegetarian Tagged With: , ,
3 May 2012 Grilled Mexican Corn on the Cob

Grilled Mexican Corn on the Cob

May 3, 2012 By

Being from eastern Quebec, I grew up eating some of the best corn-on-the-cob imaginable.  Each summer, we’d have a husk and boil corn party where we’d buy a whole bushel of corn, everyone husks an ear of corn then drops it in a pot of boiling water.  It’s a fun concept and easy on the cook since everyone partakes in the husking.  We’d then roll our cooked corn over a pound block of salty, farm-fresh butter and enjoy the sweet treat on a warm summer day.

While I love boiled sweet corn, something I’ve been enjoying for the last couple seasons is grilled corn on the cob. Grilling enhances the corny flavor and the sweetness of this vegetable.

Here’s how you do it:

  1. Peel the husks away.
  2. Drizzle cobs with vegetable oil, salt, pepper and a light sprinkling of chili powder.
  3. Grill on medium heat for eight minutes (rotate cobs for even grilling).

Slather the grilled corn with Mexican Spread:

  • In a bowl, combine sour cream, mayo, chopped fresh cilantro and crumbled Mexican Queso Fresco.
  • Coat the hot cob with the mixture.

The concept couldn’t be easier and you and your guests will enjoy this variation on a classic.

Enjoy!

Veronique

 

Filed Under: American, Mexican, Sides, Vegetables, Vegetarian Tagged With: , ,
27 March 2012 Traditional French Onion Soup

Traditional French Onion Soup

March 27, 2012 By

Post updated 12/7/21.

There may not be a more comforting soup than the traditionalFrench onion soup. With hundreds of variations on the classic, everyone has his/her own favorite.

This version is one I have fine-tuned over the years and features both Gruyere cheese for a rich, nutty taste and Mozzarella for stringiness. Sometimes I use a toasted garlic bread slice in place of the standard sliced French bread for extra flavor and replace the Mozzarella with additional Gruyere.

Make this soup vegetarian by replacing the beef broth with vegetable broth.

Ingredients:

  • 2 Tbsp. butter
  • 3 large onions, sliced (I like Spanish onions for a touch of sweetness)
  • ½ tsp. granulated sugar
  • ½ tsp. each salt, pepper and dried thyme
  • 2 Tbsp. all-purpose flour
  • 32-ounces beef broth
  • 2 Tbsp. white wine
  • 2 Tbsp. brandy, Cognac or dry sherry
  • 1 ½ tsp. Dijon mustard
  • 2 bay leaves
  • 4 French bread slices, toasted (could also use toasted garlic bread for extra yumminess)
  • 8-ounces Gruyere cheese, grated
  • 4-ounces Mozzarella cheese, grated
Sliced Spanish Onions
Cheesy Garlic Toast
Topped with Gruyere
French Onion Soup

Directions:

  1. Melt butter in heavy large pan over medium-low heat. Add onions, sugar, salt, pepper and thyme. Cover and let cook until onions are very soft, stirring occasionally, about 20 minutes.
  2. Increase heat to medium-high, uncover the pan and sauté the onions until browned, stirring often, about 10 minutes.
  3. Add flour, stir to combine well and cook for 2 minutes.
  4. Add the broth, wine, brandy, and mustard to the onion mixture and bring to a boil. Reduce heat to medium-low, add the bay leaves, cover and simmer 10 minutes.
  5. Preheat broiler to high. In a medium bowl, combine both cheeses.
  6. Place four oven-safe bowls on a baking sheet and ladle soup into them. Float toasted bread on top of the soup and sprinkle each toast with 1/4 of the cheeses. Broil until browned, about 5 minutes.

4 servings.

Filed Under: Cheese, French, Soups, Vegetables, Vegetarian Tagged With: ,
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