French Onion Soup

Today I went to my best friend Nick's house.

We share the same passion for food; I usually just do more of the cooking but it doesn't bother me. I have known Nick since we were 12 and we became instantly attached at the hip. Nick is one of the most creative people that I know. Currently, he is studying film at Biola University which I visit so frequently that it's basically my second college...if that term exists. Speaking of college, one of his favorite dishes is French Onion Soup. The soup has few ingredients but has such a deep, rich flavor. This is not your quick and easy soup; it does take some time to caramelize the onions but your patience will be rewarded. I promise.

The Ingredients

8-9 large onions (combination of sweet, yellow and/or white)

3 tablespoons butter

2 tablespoons flour

1 cup white wine

4 cups beef broth

3 cups water

3 springs thyme

1 bay leaf

salt and pepper

The Method

I know exactly what you're thinking. "Golly Gee, that's a lot of onions!" You're right, there are a ton of onions. But I've found the more onions the more complex and the more rich the soup tastes.

The first step is to prep and slice all the onions. Start with a heavy chef's knife and slice off the top and bottom of the onion. Then slice the onion in half longitudinally. Peel the onion skin off and set the cut side down on the cutting board. Do this to all the onions. Prepare yourself to cry; it's equal to the amount of tears shed when Simba cries out to murdered Mufasa. Thinly slice the onions, they should be almost translucent.

I've heard all kinds of ways to stop the crying from onions from holding bread in your mouth to cutting by candlelight. Most have not really worked for me to be honest. The one solution I have found is that if you cut the onions underneath the hood from your stove it takes all the onions fumes up, up, and away from your eyes.

Melt the butter in a large pot on medium heat.

When the butter is melted, throw the onions in with a good sprinkling of salt. If there are too many onions for one pot, you can use two. Caramelize the onions until they are a dark brown. This will take about an hour and twenty minutes. They will greatly reduce in size and the flavors will intensify. You do not have to be constantly stirring but do keep a close eye on them and stir occasionally, especially when they start to turn brown. Brown is very close to black which means a charred onion soup.

Add the flour to the onions and cook for a few minutes. This will thicken the soup. Next add the white wine, broth, water, bay leaf and thyme.

Simmer the soup for about 20 minutes and serve.

Traditionally, this soup is served in crocks with a toasted Gruyere crouton. This time I took slices of bread and toasted them with Romano cheese. Nick and I were happy.

Chicken Tikka Masala

Spices. They were originally used to add flavor but they also help to preserve food. In my own cooking, I don't generally use a ton of spices. I like to let the natural flavors or fresh, quality ingredients speak for themselves. However, I am not opposed to them in any way. This chicken Tikka Masala may not be authentic, but this dish is full of flavors and is an easy dinner to make for friends.
The Ingredients
2 lbs boneless, skinless chicken thighs and/or breasts
For the Marinade:
1.5 cups plain yogurt
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoon cayenne pepper
2 teaspoons turmeric
2 teaspoons black pepper
.5 teaspoon chili flakes
1.5 tablespoon grated ginger
4 teaspoon salt
For the Sauce:
2 tablespoons butter
1 large yellow onion, finely diced
4 cloves garlic, minced
1.5 teaspoons ground cumin
1.5 teaspoons ground coriander
1.5 teaspoons ground cayenne pepper
1 28oz can crushed tomatoes
1 cup cream
3/4 cup chopped cilantro
2 lemons, juiced and zested
The Method
Mix the marinade together in a large bowl, and put the chicken in.Make sure that all part of the chicken are coated. Place in the fridge for at least 4 hours, overnight is even better.Traditionally, the chicken is cut into bite sized pieces and skewered and then grilled. I opted with the non-traditional way of take the whole pieces and grilled them. They can also be broiled in the oven. Brown the chicken on both sides on high heat, until the chicken is half cooked. It should still be pink and juicy...mmmmm. It will continue to cook in the sauce. Set the chicken aside.In a large pan, melt the butter on medium high heat. Sweat the onions with a little salt until they start to brown. Add the garlic, and all the spices and cook for another minute or so until aromatic. Pour in the tomato sauce and let it simmer for about 10 minutes on low heat until thick and hearty.In the mean time, cut the chicken into bite sized pieces. Throw in the chicken, cream and lemon zest and juice into the sauce. When the sauce starts to bubble add the cilantro and give it a quick stir.Serve this flavorful stew over basmati rice. This will feed about 4-6 hungry college kids.

Split Pea Soup

Split pea soup. I forgot how good this stuff was. I remember my mom would always make this when I was little. It's hearty and will keep you full for a long while. This soup is fairly easy but it does take a little time, so it's not exactly your grab and go kind of meal. However, this rich soup is full of flavor and make that foggy weather so much more enjoyable.
The Ingredients
3 cups of dried spit peas
2 cups of diced ham
ham hock/ham rind
2 onions finely chopped
1.5 cups of carrots diced
2 bay leaves
7 cups of water
olive oil
butter
salt
pepper
2 tablespoons cream

The Method
Take a large pot and pour in about 2 tablespoons of olive oil and about 1 tablespoon of butter. Sweat the onions and carrots with a pinch of salt. Add the ham, ham hock, and ham rind if you have it. Throw in the bay leaves and water. It is important to rinse the peas before adding them because they have have dust or dirt on them. Be sure to do this right before adding, otherwise they stick into a large strainer-shaped clump.
Bring this all to a boil and then reduce the heat to low and cook for about an hour to an hour and a half. Look for all the peas to be gone and for the soup to be thick. Season to taste and finally add the cream. Serve with some crusty bread. This can also be done with lentils as well.

Creamy Ham and Rice Soup

It was a chillier day in San Diego...well I don't know maybe it wasn't. I do know, however, that I wanted to make a stick-to-your-ribs kind of soup. This is a quick and hearty soup to make on those days where you have no idea what to cook for dinner.

The Ingredients
3 Tablespoons butter
3 Tablespoons olive oil
6 Tablespoons flour
1 small onion finely diced
1 clove of garlic, minced
1.5 cups cubed ham
2.5 cups cooked rice
4 green onions sliced
5 cups of chicken broth
3 cups of water
.5 cup cream
1 cup milk
salt
freshly ground pepper

The Method
Heat a large stockpot on medium heat with the olive oil. Add the minced onions and some salt and caramelize until brown. This will take about 25 minutes. Be patient, this develops the rich flavor which the soup will need. The sugars will also caramelize making them sweeter. When they are caramelized and sweet, add the butter and flour. Stir and cook the onions for a couple of minutes. This provides the thickening for the soup.
Add the garlic and cook for another minute. Add the broth and water and wait for the soup to boil. Add the ham, rice, green onions, milk, cream, salt, and pepper. Bring to a boil and reduce the heat to a simmer and cook for another 5 minutes.
Serve with some crusty bread on a rainy day.