• Sally Zimmermann

Carolina cooking

Its the weekend! As you know I've been home, cooking, cleaning, surfing the net and making lots of new recipes. It's been beautiful here so we have been getting outside, still social distancing, but lots of walking, sitting out by the lake. Here's some outdoor Langtree pic's and of course food pic's and recipes.


Go to recipetin.eats for this delicious lasagna recipe.



HEALTHY CHOCOLATE CHIP COOKIES

I Added unsweetened coconut and walnuts to mine. I always use parchment paper instead of cooking spray.

You'll Need

1 cup flour 1 cup rolled oats 3⁄4 tsp baking powder 1⁄2 tsp baking soda 1⁄2 tsp sea salt 1⁄3 cup butter, softened 1 extra-large egg 1 tsp vanilla extract 1⁄2 cup light brown sugar 1⁄2 cup sugar 1⁄2 cup dark chocolate chips

How to Make It

1. Preheat the oven to 375°F.

2. Combine the flour, oats, baking powder, baking soda, and salt in a large mixing bowl.

3. In a separate mixing bowl, beat the butter, egg, vanilla, and both sugars until you have a uniform consistency.

4. Add the flour mixture to the bowl, mixing gently to combine. Mix in the chocolate chips.

5. Cover a cookie sheet with nonstick spray.

6. Drop the dough on the sheet by generous tablespoons, keeping the cookies at least 2 inches apart.

7. Bake for 10 to 12 minutes, just until the edges of the cookies begin to brown.

8. Cool for a few minutes before eating.



The turtles out sunning themselves by the pond. It's 80 degrees and we can't go to the pool.

French Onion Soup

Ingredients

Servings: 4

Stock

6 pounds beef bones

1 tablespoon grapeseed or vegetable oil

2 large onions, chopped

6 celery stalks, chopped

1 pound carrots, peeled, chopped

¼ cup tomato paste

1 head of garlic, halved crosswise

4 sprigs thyme

1 bay leaf

Soup and Assembly

3 tablespoons grapeseed or vegetable oil

1 tablespoon unsalted butter

1 head of garlic, halved crosswise

4 pounds onions, thinly sliced

Kosher salt, freshly ground pepper

3 tablespoons dry Sherry

6 sprigs thyme

1 bay leaf

4 slices ½-inch-thick baguette, toasted

4 slices ⅛-inch-thick Gruyère

4 slices ⅛-inch-thick swiss cheese

Special Equipment

Cheesecloth; French onion soup bowls or 8-ounce ramekins

Preparation

Beef stock

Preheat oven to 425°. Place a wire rack inside a rimmed baking sheet and place bones on top. Roast bones (undisturbed) until deep golden brown, 40–50 minutes. Transfer to a large pot and add 5 qt. water. Bring to a simmer, then use a fine-mesh sieve to skim off any foam or gray bits from the surface. Remove from heat.

Meanwhile, in another large pot, heat oil over medium-high. Add onions, celery, and carrots and cook, stirring occasionally, until vegetables start to caramelize, 10–15 minutes. Add tomato paste and cook, stirring often, until slightly darkened in color, 6–8 minutes.

Add bones along with liquid, garlic, thyme, and bay leaf to vegetables. Bring just to a boil; reduce heat to low, and cook at a bare simmer, adding water as needed during cooking to maintain level of liquid until stock is flavorful, about 2 hours. Strain stock through a fine-mesh sieve into a large bowl, then strain again into another large bowl or airtight containers.

Soup and Assembly

Heat oil and butter in a large pot over medium heat. Place garlic, cut side down, in pot and cook undisturbed until golden brown, about 4 minutes. Transfer garlic to a plate.

Add onions to same pot, season with salt and pepper, and cook, stirring occasionally at first and then more often as onions darken to keep them from getting too brown in any one spot, until golden but not mushy, 60–70 minutes (and no, this process can’t be rushed at a higher temperature).

Add Sherry and stir, scraping up any browned bits from bottom of pot. Stir in 8 cups beef stock. Bundle up garlic, thyme, and bay leaf in cheesecloth and tie closed with kitchen twine. Add to pot; bring mixture to a boil. Reduce heat and cook, stirring occasionally, until liquid is reduced by one-quarter, flavors have melded, and onions are completely tender, 45–50 minutes. I had to add to add “Better than Bouillon, beef 3 tsp.

Heat broiler. Divide soup among bowls and top each with a toast and a slice each of Gruyère and swiss cheese. Place on a rimmed baking sheet and broil until cheese is melted and brown in spots, about 5 minutes. Let cool for a minute or so before serving.

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