You are most welcome.
----- Original Message -----
From: O.Addison Gethers
To: [email protected]
Sent: Friday, October 10, 2008 8:15 PM
Subject: {dbilg} Re: RECIPE: ROASTED ONION SOUP
Thanks for this recipe Steve.
Addison
O. Addison Gethers
e-mail address : [EMAIL PROTECTED] or [EMAIL PROTECTED]
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----- Original Message -----
From: Steve Boodram
To: Undisclosed-Recipient:;
Sent: Friday, October 10, 2008 7:31 PM
Subject: {dbilg} RECIPE: ROASTED ONION SOUP
INGREDIENTS:
1/4 cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise and thinly sliced
1/4 cup brandy
1 tablespoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut in half
4 cups low-sodium chicken broth
2 teaspoons olive oil (preferably extra-virgin olive oil)
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced
DIRECTIONS:
Set oven rack at the lowest level; preheat to 450 degrees.
Combine onions, shallots, garlic and oil in a large shallow
roasting pan. Roast for 20 to 25 minutes, stirring every 5
minutes, or until the onions are golden. Remove from oven and
pour in one-fourth of the chicken stock. Stir liquid in the
pan, scraping the bottom to loosen and dissolve any caramelized
bits. (The liquid will become quite dark.) Transfer the onion
mixture to a soup pot and add brandy, thyme and the remaining
chicken stock. Bring to a boil; reduce heat to low and simmer,
covered, for 30 minutes. Season with salt and pepper and top
with Parmesan cheese.
Some cooking wear tips
PAPER OR PLASTIC? HOW ABOUT COPPER OR ALUMINUM?
When buying pots and pans, you should know a little about
the heat conductivity of different metals. Here are some
of the pros & cons for some of our common cookware materials:
COPPER
is the best heat conductor of all commercial metals. It is 99
percent heat efficient, which enables it to heat up and cool
down almost immediately. Chefs value this quality when making
delicate sauces. Copper alone is too soft for cooking, so it
always has a stainless steel, tin, or other lining.
Copper has several drawbacks, however. For one, the good
stuff is very expensive. Many stores sell shimmering sets of
light-gauge copper cookware, mostly suitable for placing on a
side board as decoration. Good-quality copper is heavy---A
big saucepan weighs about the same as a St. Bernard puppy.
Finally you can spend half of your productive life cleaning
and polishing the darn stuff-Copper discolors when more than
two people look at it. As for the linings tin is old-
fashioned. Professionals, know how to use it, but amateurs may
melt the tin by accident. Moreover tin lining, wears out and
must be replaced. Don't bother; go with stainless steel lining.
STAINLESS STEEL
may not conduct heat very efficiently, but it has many
advantages. For one, stainless steel is easy to clean; it is
also indestructible. To improve heat conductivity, manufacturers
put a copper pr aluminum core in stainless steel pans, giving
you the best of both worlds.
ALUMINUM
pots and pans have gotten a bad rap in recent years. Certain
scientists contended that aluminum cookware releases toxins
that can have sundry bad health effects. Recent studies have
found no hazards with aluminum, however. True, certain acidic
foods, such as tomatoes, react to aluminum and turn the color
of pond scum, but the transformation is no health hazard.
CHEMICALLY TREATED ANODIZED ALUMINUM
cookware has become increasingly popular in recent years.
Anodization is an electrolytic process that creates a hard,
inpenetrable oxide film over the aluminum , which prevents
reactions to foods like eggs and tomatoes. Anodized aluminum
pots and pans are always heavy-gauge, charcoal gray in color,
and more expensive than regular aluminum cookware (but still
costs less than stainless steel and copper). Calphalon is the
major purveyor of anodized aluminum.
CAST IRON
is a good conductor of heat and retains heat better than other
materials used in cookware. That quality makes cast iron ideal
for searing steaks, hamburgers, or other meats at extremely
high temperatures, or for browning stew meat before adding it
to casserole. Cast iron is inexpensive, durable, and versatile.
It takes a long time to heat and cool, so we don't recommend
it for delicate sauces.
Steve Boodram
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