Monday, November 14, 2011

What's in Season? & RECIPE

Julia Child once said, "It's hard to imagine civilization without onions." She was right.

What's in Season - NOVEMBER
I hope this season gives us a chance to take a minute and think about what we are grateful for in life.  We have all heard the saying that life is too short but let's say thanks to all that we are given from the food on our tables to the people that surround us.  
Enjoy your time and have a pleasant thanksgiving.
Apples, grapes, oranges, Asian pears, persimmons, pomegranates.

Artichokes, beets, broccoli, Brussels sprouts, cabbage, cauliflower, celery, chard, garlic, kale, leeks, lettuce, mushrooms, onions, gourdspotatoes, pumpkins, spinach, winter squash.

Tip Fresh produce like winter squash, gourds, pumpkins, and  pomegranates make beautiful arrangements on your front porch and centerpieces for your Thanksgiving table.

Easy French Onion Soup

serves 4


3 tablespoons butter
4 cups onions (sliced thin)
4 cans beef broth (condensed)
4 slices French bread (sliced)
4 tablespoons Gruyere or Swiss cheese (shredded)
4 tablespoons Parmesan cheese (grated)


In a large skillet over medium low heat, melt butter. Saute onion until golden in color, about 8 minutes. In a medium saucepan, combine beef broth and sautéed onion; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Meanwhile, toast French bread on both sides under broiler; sprinkle each slice evenly with cheeses; broil just until cheese is bubbly. Pour French onion soup into 4 individual soup bowls; float a slice of toasted French bread, cheese side up, on each bowl of French onion soup.