White Onion Soup

I absolutely love the fall. In Buffalo, I loved it because the leaves changed color and the smell of the air changed. It was cooler outside and we would stay inside as a family, telling stories and laughing.

One of the signs it was really changing season was the smell of onions coming from the kitchen. It was the smell of my father’s french onion soup being cooked.

Now, unlike my father’s recipe and most recipes, I do not use red wine or beef broth. It doesn’t make it less savory, but it does make it slightly sweeter. It’s an amazing fall meal!

White French Onion Soup

Serving Size: 1

1 Yellow Onion, Cut in Half and Sliced in 1/4 Inch Slices

2 Tablespoon Butter

1 Spring of Thyme

2 Sage Leaves

1/4 Cup Chardonnay

2 Cups Chicken Stock

Thick Slice of Crusty Dry Bread or Croutons

Swiss Cheese or Gruyere

Salt and Pepper

Melt butter in a pot over medium heat and add onions. Salt the onions so the liquid in the onions comes out. Stir the onions to make sure they are covered with the melted butter and the salt. Turn to low and cover the pot. Cook really slowly for approximately 20 minutes until they are soft. Add the chardonnay, chicken stock, and herbs to pot. Bring pot up to high and bring to boil. Then lower the pot down to medium and let simmer for about a half hour. In an oven-proof bowl add the croutons or bread and then cover with the soup. Add the cheese on the top of the bowl and put under a broiler for about 5 to 10 minutes or until the cheese is melted and crusty.

Beat The Heat

The fires have started in Los Angeles. It has become incredibly hot and the smell of smoke outside my window is unbearable. The stove is looking like a punishment.

It’s a challenge to cook without using the stove, while still making a delicious meal. My first idea is to make a salad, but that is too easy. Sandwiches are plain unless you can make a panini, but that uses a griddle.

One of the foods I love is flatbread. It’s a great combination of sandwich, salad, and pizza. You can have many different combinations of vegetables and cheeses. All are delicious!

Heirloom Tomato Flatbread

1 Piece of Flatbread (Naan can be used as well)

1 Ounce Goat Cheese, Room Temperature

2 Tablespoons of Toasted Pine Nuts

1 Heirloom Tomato, Sliced

1 1/2 Cups of Arugula

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon Honey

1 Tablespoon Apple Cider Vinegar

Salt and Pepper

Mix honey, apple cider vinegar, and olive oil in a bowl. Season the dressing with salt and pepper. Toss arugula in dressing and put aside. Spread goat cheese on flatbread. It’s important that the goat cheese is slightly warm so it is easy to spread. Sprinkle pine nuts on goat cheese. Place tomato slices on top of the cheese and nuts. Salt and pepper the tomatoes. Then arrange arugula on top of that.

A Bit of History

Growing up involved an evolution of food shows. It was mostly my father and I who would watch them while the rest of the family was in the backyard. When I was very young, I remember some Julia Child. All I could focus on was they way she spoke. It reminded me of Chef from the Muppet show.

The program that really got through to me was Great Chefs of the World. All the food they cooked seems so elegant, beautiful, and delicious! The produce and cooking styles were so complex and… well bizarre! They used scallops a lot and in fantastic ways. The farthest I had explored was just searing them at my grandfather’s house.

There is a list of ways I like scallops now and my favorite is with bacon. Hey, we could all use a bit more bacon in the diet! Another plus is when you go to the grocery store to pick up some bacon and beer you can have a cashier ask you “So what else are you doing today besides the eating bacon and drinking beer?”

Mustard Crusted Bacon Wrapped Scallops

4 Scallops

Enough Cooked Bacon to Wrap Scallops

3 Tablespoons Breadcrumbs

1 Tablespoon Herbes de Provence

1 Tablespoon Dijon Mustard

1 Tablespoon Whole Grain Mustard

1 Splash of Worcestershire

Toothpicks

Butter

Lemon Wedges

When cooking bacon the best way to do it is on a rack in the oven at 400° for 10 to 15 minutes. That way you don’t deal with a mess on your stovetop. Also by cooking it only till soft later in the week if you want a piece for breakfast you can re-heat in a frying pan without making it too crispy. Save the bacon fat in the fridge. It makes a great fat to cook in.

Mix together breadcrumbs and herbs in one bowl. In another bowl stir the mustards and Worcestershire. Once bacon is cool wrap each scallop in a piece of bacon and pin together with toothpick. In some situations, depending on the size of your bacon and scallops, you may only use half of a piece of bacon. After the bacon is pin with toothpicks, dip exposed sides of scallop in to the mustard mixture and then in to the breadcrumbs.

Heat a fry pan to medium heat then add a tablespoon of butter to the pan. Add scallops and cook 2 to 3 minutes on each side. Make sure the crust is brown on both sides and they are ready to serve with the lemon wedges. They are perfect when you just squeeze a little lemon over them right before eating!

Everyone Needs Some Chocolate

At the end of the day all I would like is a brownie and a glass of milk. But do I really want to take out that brownie mix and have a tray of brownies in the house? Seriously, I could eat a tray in three days.

One of the challenges of baking for one would be the eggs. Well… TA-DA… welcome egg beaters. Introduced in 1972, they were designed as a shell-less nutrient packed less calories substitute for the real thing. Over the years, they have become more known for bad college campus food and not an actual food source (until they came out with the egg whites only version).

“But are you going to really bake with them?” you might ask. Why yes! Why not! For living by yourself and in interest of not eating an whole pan of brownies, I will. Hell, I’ll even throw in some frosting too!

Orange Brownie with Peanut Butter Cream Cheese Frosting

3 Tablespoons Chopped Dark Chocolate

2 Tablespoons Butter

2 Tablespoons Egg Beaters

4 Tablespoons Sugar

1/16 Teaspoon Vanilla Extract

1/2 Tablespoon Orange Zest

2 Tablespoon Flour

Frosting

1 Tablespoon Butter

1 Tablespoon Cream Cheese

1 Tablespoon Chocolate Syrup

1 Tablespoon Peanut Butter

Pinch of Orange Zest

Preheat oven to 350°. In the microwave, melt the chopped dark chocolate and butter together for 30 seconds on high. Stir together to make sure all the chocolate has melted. Add egg beaters and stir. Add sugar and vanilla extract. Make sure all ingredients and mixed together before moving to the flour. Add the flour and orange zest. Stir thoroughly to make sure all ingredients are incorporated.

Spray a small ramekin with non-stick cooking spray. I used a William-Sonoma soup cup that’s oven proof and its 4” in diameter. As long as it’s about the same size you’ll be okay. Pour brownie mix in to ramekin and bake for 25 minutes. Yeah, it sounds long but it worked.

While it’s baking, mix together the all the ingredients for the frosting. That’s it. When the brownie is done, a toothpick comes out clean when put into the brownie, let cook for 10-15 minutes before frosting.

Lemon Artichoke Chicken

Yesterday I said, “English is not my first language” the reply was “After food” I thought it was completely appropriate. My grammar and spelling are horrible. The stories I tell are better in person (and after a few drinks) Hopefully, the recipes directions will be clear but be concise. The English… well I’ll work on that later.

One of my favorite go to meals involves artichokes and lemons. Two items I always have on hand. The artichokes are great because they are canned and keep for a long time. The sauce is easy to put with pasta or seafood as well.

Lemon Artichoke Chicken

1 Chicken Breast, pounded

1/4 Cup Flour

Salt and Pepper

1 Tablespoon Olive Oil

1 Tablespoon Unsalted Butter

2 Tablespoons Onion, diced

1 Teaspoon Flour

1 Small Garlic Clove, minced

1 Lemon Zest

1/2 Lemon Juice

2 Artichoke Hearts, quartered

1/4 Cup of Chicken Stock

1 Tablespoon Herbes de Provence

Parmesan

Once the chicken breast is pounded, sprinkle with salt and pepper on both sides. Then dust the chicken with 1/4 cup of flour so it’s coated.

Heat a small pan over medium heat with olive oil. Place chicken breast in oil and cook till brown on both sides. Take out of pan and place aside.

Time to make the sauce! Lower the pan to medium low heat. Melt the 1-tablespoon of butter in pan. Add the onions and cook for a minute or two just till they start to soften. Sprinkle in the flour and stir until the flour is absorbed. Cook for another minute to make sure the flour has lost the flavor. Add garlic, lemon zest, lemon juice, and artichoke hearts stir for less than a minute. Pour chicken stock over the mixture and add Herbes de Provence. Stir again and add chicken breast back to the pan. Coat the chicken in the sauce and cook for an additional 3 minutes.

When you serve the chicken, take it out first and place on a plate. Pour sauce over chicken breast. Take a vegetable peeler and curl some Parmesan over the top. Serve a side salad with some oil and balsamic vinegar for a dressing or another vegetable of your choice! Yum!

Cooking for One

Something cool to say…

Nope. Not very clever. The facts.

Name: Alyssa

Location: Los Angeles

Employment: None

Cooking Experience: 10 years plus

Goal: To cook for one.

Who doesn’t love a good meal? But why does it serve 4-6? Skrew them. Going solo.

Recipes to follow.