Category Archives: Uncategorized

Food, soup, Uncategorized

Italian Onion Soup

Leave a comment

So, two days ago, I made a batch of caramelized onions, because Hex was getting a tooth pulled and wanted onion soup. Today I am using a third of the onions to make the soup.

I don’t know what makes Italian onion soup different from French, except this does not have gobs of cheese and toast in it. But it does have brandy.

Here is the soup stock. It’s a mix of chicken carcass soup and store bought beef base, to make it richer and tastier.

This is the base I like if I have no stock:

And here is my collection. Mmmmmm…

Anyway, there is about two quarts overall of stock in here. I will add the two and half pounds worth of onions I caramelized earlier.

That will simmer for 25 minutes. After that, it will be hit with a quarter cup of brandy and cooked a couple of minutes more.

(This is my cooking and liquor making brandy.)

And served with a spoonful of grated cheese in the bottom of the bowl. Romano in our house, what ever you want to in yours.

And that’s it. Simple, rich, and easy to throw together if you have the onions on hand. 🙂

 

Affiliate link: Amazon does carry the base! I get it locally, though.
[amazon_link asins=’B0001GUQ20′ template=’ProductCarousel’ store=’002′ marketplace=’US’ link_id=’88f3bf3d-7407-483a-96f0-19d9a884824a’]

Baking, Uncategorized

Buttermilk chocolate pound cake.

Leave a comment

So, I hurt myself last month and had to take a break from cooking. But I am slowly getting back to myself, and today I am baking with some help to use up the buttermilk that was being stockpiled while I couldn’t cook. We normally go through a lot of buttermilk.

So, here we go with a ‘triple chocolate buttermilk pound cake’. I grabbed it off a web site just to use buttermilk. This is the buttermilk, vanilla and [amazon_textlink asin=’B00DTR9R9Q’ text=’espresso powder’ template=’ProductLink’ store=’002′ marketplace=’US’ link_id=’d0ba76d2-ca52-11e8-bedb-595448e40aa8′] ( not instant, but plain old normal. It’s powdered- it dissolves.).

This is the butter, eggs and sugar.

And the flour, cocoa, salt and baking powder, which they say to wisk, not sift, which is easier. And seemed to work ok. Since we no longer need to sift  to remove bugs, but to put air into it, this actually worked well.

Then there were chocolate chips— that was 2 types of chocolate.

And now, before a stint in the oven…

Almost done! Smells so good!

Done! That’s an actually bit of broom corn from a broom class we took. It’s what people used to use to check cakes. You can see it came out clean. [amazon_link asins=’B0743B496X’ template=’ProductCarousel’ store=’002′ marketplace=’US’ link_id=’b548546b-ca54-11e8-92f1-531b2aeea62b’]

And then there were two glazes, a buttermilk glaze and a chocolate glaze. Neither was remarkable, but both were serviceable. But I didn’t get a photo of it before being cut because company came and we served it right away. It was a decent cake, and really moist. Company liked it, but It’s not one of the best chocolate cakes I have made for the amount of work that went into it.  So, not a keeper. Two people had 3 pieces each though, so it was certainly not a bad cake. 🙂


I am going to say something about the pan. A lot of comments on the recipe was about how hard it was to get out of the pan. In 1991, I needed to stock a new apartment, and I went to the now defunct McCrory’s that was across from the University I went to. I purchased a few items, including a springform bundt/flat pan. On the way home, I dropped that bag and dented the round part. I pounded it out and it worked fine. I got it out specifically to use it fro this, but the cake plopped right out easily.
I love this pan and would recommend it to anyone. I have more expensive and newer pans, but I will never stop loving this first one. This is basically it, only way higher quality.
[amazon_link asins=’B00004RFPR’ template=’ProductCarousel’ store=’002′ marketplace=’US’ link_id=’6c88ac5f-ca54-11e8-a4d4-d3c4cde2a13a’]

Food, Uncategorized

‘homemade peanut brittle’

Leave a comment

Recently, relatively speaking, this peanut brittle recipe made the rounds on Facebook. I have never had any luck making peanut brittle, and Hex likes it, so since this one looks a little different, I will give it a try. I have a pound of peanuts on hand in the cabinet (well, 15.5 ounces). I am hoping I can get dinner on and clean the kitchen and supervise the boy who is working on math while working on it. Wish me luck!

So, everything is prepped. The buttered pans are in the oven that I heated to 200 to just take the chill out. In the past, cold pans have been an issue, chilling the syrup too soon. I did all this after starting the sugar because there is plenty of time waiting for it to come to temperature. Plenty of time.

This is my current candy thermometer. As you can see, it’s losing it’s numbers, but hey, it’s cheap. And I have used it for deep frying as well.
[amazon_link asins=’B0011YVZMQ’ template=’ProductCarousel’ store=’002′ marketplace=’US’ link_id=’088e00c1-ae54-11e8-accb-aff724c571da’]

The pot was a present from my mom. I <3 you mom.

Post adding peanuts:

Well, so far, so good. Not burned, not clumpy. After they cool, we’ll see how it is.

And success. Not only the best I have ever made, but a really good brittle. Hex is happy, which is good, because he deserves to be happy.
We agree, it needs to be more salty. So I will add probably 1/4 tsp of salt to that vanilla, water, soda blend at the end and try that out.
Certainly a keeper!

And if you have been scared of making candy, don’t be. People have been making candy long before we had all these tools to help. Just do it! 🙂 Even just to say you have.