French Onion Soup

1/2 cup (1 stick) unsalted butter

2 pounds yellow onions (about 6 medium), halved and thinly sliced lengthwise

8 to 10 sprigs fresh thyme

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper, plus more as necessary

1 tablespoon flour

1 cup dry white wine

4 cups beef stock or low-sodium beef broth

2 cups chicken stock or low-sodium chicken broth

1 1/2 cups cubed ciabatta bread

3 cups grated Gruyere cheese

DIRECTIONS:

In a large heavy-bottom pot, melt the butter over low heat. Add the sliced onions, thyme, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 minutes. 

Add the flour and cook for 1 to 2 minutes. Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes. Add the beef stock, and the chicken stock, and allow the soup to simmer for an additional 30 minutes as the flavors develop. Season the soup generously with salt, and pepper, to taste. 

Preheat the oven to broil, or turn on the broiler. Arrange the ciabatta cubes on a baking sheet and toast until crispy, about 3 to 5 minutes. 

Remove the thyme sprigs and pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted ciabatta cubes and a generous amount of grated Gruyere. 

Place the crocks or bowls under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.

Source :http://www.cookingchanneltv.com

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Magdalenas Recipe - Spanish Cupcakes

”Magdalenas” are like cupcakes - sweet and lemony, rich, but fluffy. The Spanish traditionally eat them at breakfast with "café con leche," and they are said to have originated in Aragón. "Magdalenas" are not often prepared in homes today, but are sold in supermarkets and bakeries everywhere. These little cakes would be a great addition to any breakfast or a Sunday champagne brunch.

See Also

How to Make Cafe con Leche - Coffee with Milk

FAQ: What are Spanish Breakfast Foods?

Meals and the Culture of Spain

INGREDIENTS

4 eggs

1 cup granulated sugar

1 4 oz. stick unsalted butter

1 2/3 cups unbleached white flour

1 Tbsp baking powder

zest from 1 lemon

1 Tbsp milk

PREPARATION:

Preheat the oven to 375F (200C) degrees. Measure 1/4 cup sugar into small bowl and set aside.

In a medium-size mixing bowl, beat the eggs with 3/4 cup sugar. Beat until the mixture is light.

In a small sauce pan, melt the butter on medium on the stove top. Or, melt it in the microwave. Make sure that the butter cools slightly and is not bubbling. As you continue to beat the egg mixture, slowly pour in the melted butter, making sure to mix thoroughly.

Stir in the lemon zest and milk.

Measure out the flour into a separate bowl. Add the baking powder to the flour and mix thoroughly.

While stirring the egg mixture, add in the flour mixture. Continue to stir until all ingredients are mixed well. The batter will be very thick.

Place paper liners in to cupcake pan. Use a large serving spoon to spoon batter into pan, filling each one half full. Batter will more than double in size when baked. Use a teaspoon to sprinkle each magdalena with a bit of the reserved sugar.

Place pans on the middle shelf of the preheated oven for 18-20 minutes, until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking out of the pan to cool further.

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Egg Biryani

Ingredients:

Basmati Rice - 3 cups

Eggs - 4 + 3 

(4 Hard Boiled eggs + 3 eggs scrambled)

Saffron - a pinch (soaked in 2 tblsp of milk)

Whole Garam Masala - (2" cinnamon stick, 4 cloves, 3 cardomom, 1 Bay Leaf, 1 star anise, 1 bay leaf)

Shahi Jeera - 1/2 tsp

Oil - 1 tblsp

Salt - as needed

Water - about 10 cups

Mint Leaves - handful

 

For Masala:

Onion - 2 medium (chopped)

Tomatoes - 2 (chopped)

Ginger garlic Paste - 1 tblsp

Cilantro (Coriander Leaves) - handful (finely chopped)

Mint Leaves - handful (chopped)

Green Chillies - 3 or 4 (chopped/slit)

Yogurt - 4 tblsp

Lemon Juice - 2 tblsp

Ghee and/or Oil - 2 tblsp

Biryani Masala - 1.5 tblsp 

(You can also substitute with 1 tsp chili powder, 4-5 peppercorns, 1 tsp coriander powder, 1 tsp cumin powder and 1/4 tsp turmeric powder)

Salt - as needed

Preparation Steps:

1. Hard boil 4 eggs, peel it and cut it into half lengthwise.

2. Sprinkle a pinch of biryani masala, little salt and little corn flour on the eggs and shallow fry. Keep it aside.

3. Scramble the remaining 3 eggs with little salt and black pepper powder and keep aside.

4. Cook the rice in plenty of water (about 10 cups) along with 1 tblsp oil, shahi jeera, whole garam masala, salt and some mint leaves. (You can add a pinch of turmeric powder too if you want a bright yellow colour).

5. When the rice is 3/4 th cooked, drain the water and spread it on a tray to cool.

6. Preheat oven to 350 degree F.

 

Method:

For making masala

1. Heat ghee and oil in a pan and add the onions and green chillies. Sauté till the onions turns brown.

2. Add the ginger garlic paste and fry for a minute. Add the chopped mint leaves and cilantro.

3. Add the tomatoes and cook till it gets mashed up.

4. Add the yoghurt, biryani masala and salt. Cook this till you get a nice masala and the oil separates from the masala.

5. Add lemon juice to the masala just before switching off.

 

Layering the Biryani:

The dum process can be done in a conventional oven or stove top. Take a tray or a big heavy bottomed vessel and do the layering as follows.

1. Grease the bottom of the vessel/tray with some ghee or oil.

2. Spread half of the cooked rice at the bottom. This will be the first layer.

3. Pour the egg masala over the rice as the 2nd layer.

4. Put the scrambled layer over the masala followed by the remaining rice.

5. Top this with the saffron flavoured milk, some ghee, some fried onions, finely chopped cilantro and mint leaves.

6. Arrange the hard boiled eggs on the top.

7. Cover with an aluminium foil and seal all sides so that the steam wont be able to escape.

8. Leave it in a 350 degree oven for half an hour. By this time the aroma of the biryani will fill the house.

(If you are doing the dum on stove top, reduce the flame to the lowest setting and cook for about 20 minutes.)

9. Gently fluff up and mix the rice before serving. This way the masala and scrambled egg will be evenly distributed in the rice.

Source : http://simpleindianrecipes.com

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Homemade for the Holidays

When it comes to home cooking, I can’t think of a better time of year. The holidays brings with it family food traditions, classic recipes and the tastes and smells of those recipes that you look forward to. Cooking during these months almost seems to be therapeutic for me.

While there are many holiday dinners that are planned around this time of year, I also love to do a lot of impromptu cooking and baking. The most successful way for me to do this is to keep my pantry well-stocked with ingredients that I know I’ll reach for time and time again — whether the recipes are sweet or savory.

The one ingredient that I’m reaching for constantly these days is Diamond Nuts. I’m particularly smitten with walnuts right now with their rich nutty flavor. Whether I’m incorporating them into baked breads or cakes, or tossing them with sautéed or roasted vegetables, the added crunch and flavor along with the nutrition are too good to pass up. We’ve been making my Pecan Crumble Cake for a last-minute family dessert and Walnut Banana Bread Pudding for special weekend breakfasts. When it comes to savory dishes, I’m addicted to making my Walnut Pesto right now. I’ll make a big batch, then freeze the extras in ice cube trays for single servings of pesto that can be used for a last-minute weeknight meal or for a simple spread on a crostini when hosting a party.

The added tasty flavor and texture that nuts bring your homemade cooking is unmatched. They’re a pantry staple that make a big difference in my recipes and without a doubt made for homemade™!

–Kelsey Nixon

Source :http://blog.cookingchanneltv.com

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INDIAN BREADS RECIPE

In India, bread is eaten more in the northern regions of the country because of its dry climate.There are a variety of breads consumed in India like roti, naan and paratha. Indian roti is flat and cooked on a tava or cast-iron griddle. It can also be cooked in a tandoor. Roti is thin and made of atta (wholewheat). The naan is soft and fluffy and is made from plain flour with a little bit of yeast. Parathas are layered bread made of wheat flour but fried in little oil. The breads are prepared according to one's own taste and imagination. That is why in India we have variety of breads like the plain naan, garlic naan, methi roti, aloo paratha, puri, bhature etc.

ALOO PARATHA RECIPE (Aloo Ka Paratha)

Stuffing: 

2 boiled Potatoes 

1 small finely chopped Onion (optional) 

Coriander leaves finely chopped 

Small piece of Ginger (very finely chopped or grated) 

1 or 2 green Chilies (finely chopped) 

Salt Red Chili powder and Garam masala as per taste

Butter

Preparation of aaloo paratha :

For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.

Mash the potatoes.

Add all the stuffing items to mashed potatoes and mix it properly.

Make two medium size chapati, add the filling to the one chapati and cover it with the second one.

Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.

When top side is done change the side and keep a check (till properly baked)

Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Butter Roti Recipe:

Butter roti is made using whole wheat flour and can be eaten with any choice of dal,vegetable or curry dish.Learn how to make butter roti.

Ingredients:

1 1/2 cups (300 gms) whole wheat flour 

1/4 cup melted butter 

1 1/2 tsp cumin seeds 

salt to taste 

3/4 cup warm water 

How to make butter roti:

Mix the flour,cumin seeds and salt in a bowl and add warm water to knead the dough.

Cover the dough with damp cloth and keep aside for half an hour.

Now add the melted butter in the dough and knead well.

Make small portions from the dough.Make a hole in each round portion and put some more melted butter and seal it.

Roll these balls a little,put some butter and again roll it to form rotis.

Heat the tawa and cook these rotis by spreading butter on each side.Cook till its done

Serve hot with choice of curry dish.

Source :http://www.indianfoodforever.com

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Falooda

Ingredients
Milk - 2 cups
Takmaria (Basil Seeds) - 1/2 tsp
Falooda Sev - handful *
Rose Syrup - 3-4 tblsp **
Sugar - to taste
Vanilla Ice Cream - 2 scoops
Cardamom Powder - a pinch
Pistachios/ Almonds - 1 tblsp (corsely ground)
Vanilla Ice Cream - 2 scoops
 
* If you do not have falooda sev, substitute with normal sev or any thin pasta.
** If you do not find rose syrup, substitute with roohafza and 2 tsp of rose water.
Method
1. Soak the takmaria in water for an hour or until the seeds swell up. 
2. Cook the falooda sev as per packet instructions. ( Bring a pot of water to a boil, add the broken sev and cook it for 3 minutes. Drain the water and keep aside.)
3. Bring the milk to a boil and switch off. Mix in the sugar and cardomon powder.
After this you have 2 options.
 
Option 1 (If you are making it ahead of time.) 
4. Add the rose syrup and cooked falooda sev to the milk.
5. After the milk cools down, add the takmaria seeds and refrigerate it.
6. Serve it chilled in a long glass topped with some vanilla ice cream and ground pistacios/ almonds.
 
Option 2 (If you plan to serve immedietely.)
4. Take a tall glass and add some ice cubes and some cooked sev at the bottom.
5. Add the rose syrup next followed by the milk.
6. Next add the takmaria seeds.Top it with a scoop of ice cream and some crushed nuts. 
7. It will be a wonderful presentation to see the different layers.
 
Tips
    - You can make this with skimmed milk to make the falooda healthy.

Source : http://simpleindianrecipes.com/falooda.aspx

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Best Chili Recipe

his blue ribbon chili is the best chili recipe you'll ever make. With surprise ingredients like beer and unsweetened cocoa, the blend of seasonings and flavors creates a mouth watering chili that will have them begging for the recipe. For the brave souls that like more fire, double the hot sauce to kick it up a notch.

This chili has been taste tested by people that have searched high and low for the best chili recipe and they agreed...it is definitely a winner!

Chili Tip: if you accidentally add too much hot sauce or spice to your chili, serve it with sour cream or extra cheese on top. Dairy contains a protein called casein that cools the burning heat of spicy foods.

Ingredients:

2 1/2 lb. lean chuck, ground

1 lb. lean pork, ground

4 garlic cloves, finely chopped

1 cup finely chopped onion

8 oz. hunt's tomato sauce

1 cup water

1 can beer (12 oz.)

3 Tablespoons chili powder 

2 Tablespoons instant beef bouillon (or 6 cubes)

2 Tablespoons cumin, ground

2 teaspoons paprika

2 teaspoons oregano leaves 

2 teaspoons sugar

1/2 teaspoon coriander, ground

1 teaspoon unsweetened cocoa 

1/2 teaspoon Louisiana hot sauce 

1 teaspoon cornmeal

1 teaspoon flour

1 teaspoon warm water

Directions:

1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.

2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.

3. Add the garlic and onion, cook and stir until tender.

4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.

5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.

6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.

7. Stir into chili and cook, covered, for an additional 20 minutes.

 Source :http://www.momswhothink.com

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