French Onion Soup

We had this for dinner last night. It was quite tasty.




Recipe here.

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Glad Menu Plan – week of 3/24/13

Here is our menu plan for the week:

Sunday: Gingerbread Dutch Baby for breakfast, French Onion Soup & Rosemary Olive Oil Bread for dinner
Monday: Potato Chip Chicken Fingers, Sweet Potato Fries
Tuesday: Penne Rosa (made by Kevin)
Wednesday: Venison Meatballs, Chickpea Salad
Thursday: Homemade Pizza
Friday: Pasta with toasted breadcrumbs and anchovies
Saturday: Roast Chicken (unless it’s warm, then steaks on the grill!)

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Rosemary Olive Oil Bread

Recipe barely adapted from here.
1 cup warm water (100-110 F)
1 Tbl. sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning
(or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper (optional)
2 Tbsp. extra virgin olive oil
1 1/2 cups whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling
1. In mixer bowl, dump the warm water, sugar, and yeast. Let sit 10 minutes.2. Dump in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface (or with the dough hook in a mixer) for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Lightly grease a clean bowl, transfer dough to it and cover. Place in warm spot (I use the bread proof cycle on my oven) and let rise until doubled in size, 45 minutes – 1 hour.

4. Deflate dough and transfer to a cornmeal dusted parchment paper. Form it into a round loaf, cover; and let rise until doubled in size, about 45 minutes.5. Preheat oven (and pizza stone or upside down baking sheet) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

To freeze dough:

Wrap just-mixed dough (no rising yet) in saran-wrap and  place in a freezer bag. Stick in the freezer. When you want to bake it, pull the dough from freezer and let thaw in fridge overnight or for 6-8 hours. Place on cornmeal dusted pizza peel or parchment paper, cover; and let rise until doubled in size, about 60 minutes. Proceed with step five to bake.

Here is a photo, I forgot to do the egg wash and rosemary on top, so mine isn’t that pretty.
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Glad Menu Plan – week of 3/3/13

Here is our menu plan for the week:

Sunday: Roast Chicken
Monday: Crockpot Bolognese
Tuesday: Smitten Kitchen Book Signing at Mpls Central Library
Wednesday: Beef and Broccoli Stir-fry
Thursday: Curried Cream of Tomato Soup with Chickpeas and Spinach
Friday: Pasta with toasted breadcrumbs and anchovies
Saturday: Icehouse with the Stockmans

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Oatmeal Cookies

This is my mother’s oatmeal cookie recipe. It’s great because you can mix in raisins or chocolate chips or dried cranberries, it’s a great starting point for lots of different cookies. I usually make 1/2 with chocolate chip and 1/2 with raisins. I like to roll the dough into balls and then freeze them. Just stick them in the oven frozen, adding 2-3 minutes to the baking time. You are never more than 15 minutes away from fresh baked cookies! This is great when you get an unexpected invitation to dinner at someone’s house. Volunteer to bring dessert!

1 cup unsalted butter (2 sticks)
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
2 cups AP flour
2.5 cups oatmeal flour (put quick oats in food processor and grind into dust)
1 tsp baking powder
1 tsp baking soda
raisins, chocolate chips or dried cranberries

Preheat oven to 350.
Cream together butter and both kinds of sugar.
Add eggs and vanilla, mix until incorporated.
Add AP flour, oatmeal flour, baking powder and baking soda, mix until no streaks show.

At this point, I usually split the dough in half, mixing raisins into 1 batch and chocolate chips into the other. If you do this, you will need ~1 cup of raisins and ~1 cup of chocolate chips.

Roll dough into golf ball sized cookies and place 2″ apart on ungreased cookie sheets. Bake at 350 for 10-12 minutes. Or place sheets in freezer until balls are frozen, then place balls into freezer bag and you are always ready for cookies!

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Shrimp and Andouille Pot Pies

Made these for dinner last night (and forgot to take a picture again).

I had pie crust dough in the freezer, so I used that instead of puff pastry. Instead of poaching the shrimp and then putting the whole thing in the oven, as soon as the cream mixture was simmering, I put the whole business in a regular size pie plate and then mixed in the raw shrimp. There was way too much liquid, I had to scoop some out to get the pie crust on and there was still overflow into the oven. Guess who is cleaning their oven this weekend? I baked it for 15-17 minutes. The sauce didn’t really thicken up, so it was kind of watery, but it was very good!

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Chicken with Tarragon and Quick-Roasted Garlic

I made this for dinner on Monday. Forgot to take pictures, so I am stealing this one from Bon Appetit.


I was using full size chicken breasts, so they took longer than 4 minutes per side to cook, and I used vermouth instead of white wine. I served it with whole wheat couscous with peas, it was very tasty!

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