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Old 11-15-2008, 01:56 PM   #1
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What's for Dinner, Saturday, Nov 15, 2008?

Ummmm... anybody eating this evening?

We are headed out for sushi tonight at a place called Axiom. I'm excited!!!

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Old 11-15-2008, 02:14 PM   #2
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Lou and I are going to a big club party in the city tonight, so dinner is more like a very late lunch. No way I can get all dressed (victorian corset an all) on a full stomach.

I just finished a big pot of chicken and andouille jambalaya and have a mushroom bacon quiche in the oven now.

No cocktail till go time, which is 10pm.
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Old 11-15-2008, 02:24 PM   #3
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I have mushroom, chicken thighs, and some romaine that needs using. That's all I have so far...no ideas coming my way.
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Old 11-15-2008, 02:26 PM   #4
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Tonight I will try my first ever French Onion Soup. Any tips would be greatly appreciated.
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Old 11-15-2008, 02:29 PM   #5
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Quote:
Originally Posted by Lefty7887 View Post
Tonight I will try my first ever French Onion Soup. Any tips would be greatly appreciated.
Lefty - I use a combo of leeks, red onion, and white or yellow onions. I also use a combination of chicken AND beef broth - the chicken broth mellows everything out. A little inexpensive port and burgundy also add a great depth of flavor...to a big pot I might add 1/4 cup of each. If the pot is not so big then maybe add 2 or 3 TBS of each.

Going to a friend's house for homemade lasagna - I'll take a big salad - someone will bring garlic bread - and of course there will be lots of wine! I'm taking a Valpolicella to go with the lasagna.
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Old 11-15-2008, 02:43 PM   #6
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Lefty - I use a combo of leeks, red onion, and white or yellow onions. I also use a combination of chicken AND beef broth - the chicken broth mellows everything out. A little inexpensive port and burgundy also add a great depth of flavor...to a big pot I might add 1/4 cup of each. If the pot is not so big then maybe add 2 or 3 TBS of each.

Going to a friend's house for homemade lasagna - I'll take a big salad - someone will bring garlic bread - and of course there will be lots of wine! I'm taking a Valpolicella to go with the lasagna.
I have a half a bottle of Marsala wine that I need to use up, will that work? I also have shallots and was planning on throwing in some garlic. Will either of those mess it up?
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Old 11-15-2008, 02:51 PM   #7
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Marsala will be fine too - just no more than 1/4 cup if you are doing a large pot of soup. You can always add more if it's not enough. A little bit is good - too much and it will be very sweet French Onion soup and I happen to know from experience it's ICK! Use the Marsala to deglaze your pan when you are ready to add the liquid.

Shallots are also sweeter so don't use a ton of those, but, some are fine! Garlic? Doesn't that go with everything?
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Old 11-15-2008, 02:52 PM   #8
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UB 's chicken thigh stew with potatoes.
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Old 11-15-2008, 02:55 PM   #9
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Tonight I will try my first ever French Onion Soup. Any tips would be greatly appreciated.
Use the side of the crock and the edge of the spoon to cut any excess hanging cheese. You'll look more refined eating it that way.
Oh, did you mean making the soup?


Alton Brown did an episode on French onion soup. Besides kitchenelf's suggestions, you might pick up some more visiting the food network and hunting down his recipe. It looked darn tasty on his show (of course).
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Old 11-15-2008, 02:56 PM   #10
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Tonight I will try my first ever French Onion Soup. Any tips would be greatly appreciated.

caramelizing of onions should be done, as dark as possible. be patient. i use sweet white onions, beef broth, little wine, bay leaf i think cook very slowly so all the flavors meld. of course salt and pepper. seems there is some other seasoning but can't think what. will check and let u know.
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