French Onion Soup

There's nothing quite as satisfying as a bowl of French Onion soup on a grey autumnal afternoon. Light a fire in the fireplace while it simmers. It's simple and will warm you through, and onions are reported to boost the immune system, a perfect foil to the season's colds.

One each red, yellow and white onion
Plenty of butter, about a stick or so
1 tablespoon flour
Dash sugar
Tone's beef base
4 cups water

Chop onions and place in a heavy pot. Simmer with butter and beef base until caramelized, stirring often. Once the onions are soft and ready, stir in the flour and sugar and simmer for three minutes or so, to thicken. Add the water and simmer for thirty minutes or more.

Spoon it into a bowl and cover with a slice of French bread and gruyere, then toast in the oven to melt the cheese.

Cheesecake

Crust
2 cups (475 ml) of Graham cracker crumbs (from a little less than 2 packages Graham crackers)
2 Tbsp sugar
Pinch salt
5 Tbsp (70 g) unsalted butter (if using salted butter, omit the pinch of salt), melted
Filling
2 pounds cream cheese (900 g), room temperature
1 1/3 cup granulated sugar (270 g)
Pinch of salt
2 teaspoons vanilla
4 large eggs
2/3 cup sour cream (160 ml)
2/3 cup heavy whipping cream (160 ml)
Toppings
2 cups sour cream (475 ml)
1/3 cup powdered sugar (35 g)
1 teaspoon vanilla
12 ounces (340 g) fresh raspberries
1/2 cup granulated sugar (100 g)
1/2 cup water (120 ml)
Special equipment needed
9-inch, 2 3/4-inch high springform pan
Heavy-duty, 18-inch wide aluminum foil
A large, high-sided roasting pan

Prepare the crust
place springform pan on foil wrap first layer of foil around pan
wrap second layer of foil around pan finish wrapping foil
1 Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.
2 Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your (clean) hands to stir in the melted butter.
use your hands to press down graham cracker crumbs form even layer of graham cracker crumbs
3 Put all but 1/4 cup of the graham cracker crumbs in the bottom of the springform pan. (Save the remaining 1/4 cup for if you happen to have any holes that need to be filled in, either while you are making the crust, or after the cake has cooked and you've unmolded it.) Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.
Make the filling
place cream cheese in mixer beat until smooth
4 Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.
Cook the cheesecake
place pan in high sided roasting pan pour cheesecake filling into pan
place pan on roasting rack in oven pour hot water into roasting pan to create a water bath for the cheesecake
5 Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.) Cook at 325°F for 1 1/2 hours.
6 Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
7 Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Prepare sour cream topping
8 Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.
Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half.
Prepare the raspberry sauce
crush raspberries and sugar in small saucepan heat and whisk raspberries
9 Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat. Let cool.
Prepare the cake to serve
run blunt knife around edge of pan to separate cheesecake from pan remove springform pan from cheesecake
spread top of cheesecake with sour cream cheesecake is ready to serve
10 Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides. Spread the top with the sour cream mixture. Serve plain or drizzled with raspberry sauce.
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Recipe adapted from Dorrie Greenspan's Baking: From My Home to Yours. Used with permission from author.

Read more: Baking: From My Home to Yours

Simple Ice Cream Cake

www.realsimple.com
How to Make the World's Easiest Ice Cream Cake

Memorial Day marks the official kickoff of summer entertaining season—which means there's never been a better time to add a few winners to your warm weather dessert repertoire. Like this one: an insanely easy (and unbelievably delicious) ice cream cake that's infinitely customizable and—thanks to a few store-bought shortcuts—requires only a few minutes of your time and inches of freezer space.

You will need: Whipped cream, 10 ice cream sandwiches, and 2 pints of ice cream in the flavor(s) of your choice. These are going to be your cake's layers, so you can go any direction you want—Sour cherry! Salted caramel! Pistachio honey! Peanut butter! Or maybe you're a bit more traditional. Grab one pint of chocolate and one pint of strawberry to do a riff on the classic Neapolitan. Or try espresso ice cream (as we did in this photo) and aim for a decidedly adult, mocha version.

Line the pan with parchment paper, leaving a couple of inches hanging over each of the long sides. These pieces will act like handles, making it easier to remove the cake from the pan once frozen.

(You want the ice cream to be spreadable but not liquid.) In the bottom of the loaf pan, place 5 ice cream sandwiches in a single flat layer, chocolate "cookie" side down, trimming them to fit as needed. Cover the sandwiches with 1½ cups of ice cream (this will be about ¾ of a pint), smoothing it out to form an even layer about ¾- to 1-inch thick. Cover that with another layer of sandwiches, and then another layer of ice cream, spreading it so that it is even. Make sure the ice cream is smooth and packed tightly, then cover the entire loaf pan neatly with plastic wrap.

When ready to serve, lift it out of the pan using the parchment paper handles and transfer it to a large plate.

To serve, slice cake into thick, striped pieces.

(It should yield about 8 servings.) Top each slice with whipped cream and the garnish of your choice. Brandied cherries? Espresso powder? Toasted nuts? Rainbow sprinkles? Cocoa nibs? Good news: You've got all summer to perfect your recipe.

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Rutabaga hasbrowns

I found this over at  Julie's for a completely different recipe, but I had to use this part again so that I could make paleo Eggs Benedict

Ingredients
1 large rutabaga, peeled
½ yellow onion, thinly sliced
1 garlic clove, minced
3-4 tablespoons bacon fat (or other kind of fat)
2 eggs (or more)
salt and pepper, to taste
parsley (to garnish-optional)

Instructions
Peel your rutabaga. Roughly chop then send the rutabaga through a food processor with the shredding attachment. If you don’t have a food processor, you can use a cheese grater.Place a medium skillet over medium-high heat and add 1 tablespoon of bacon fat and minced garlic.In a bowl, mix together rutabaga and sliced onion. Place in skillet, spread out in pan and press down. Sprinkle with a bit of salt and pepper. Cook for 4-5 minutes, then use a spatula to flip the rutabaga. Cook another few minutes and turn out onto a plate.

Three Cheese Hashbrown Casserole

I'm flat-out stealing this recipe from Lisa Marshall, but any real chef knows goodness when she sees it. And this paleo, gluten-free recipe will blow your mind. What an amazing way to start the day! I plan on making a huge batch on Sunday morning and saving leftovers for the crew on the way out the door. There isn't much that could be better than this breakfast in hand to help you face the day.

Three Cheese Hashbrown Casserole

6 slices bacon

1/4 lb bulk pork sausage

2 cups shredded rutabaga

4 eggs

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

3/4 cup ricotta cheese

Bake or pan fry bacon. Drain and crumble. Brown the sausage in a small skillet. While those are cooking, place shredded rutabaga in a microwavable bowl with 2 tbsp water. Cook on high power in the microwave for 2 minutes. Drain and cool.

In a large bowl, beat eggs. Stir in the crumbled bacon, browned sausage, all the cheeses and the shredded rutabaga.

Coat an 8 inch square casserole dish with bacon grease. Pour in the casserole mixture and smooth the top with a spatula.

Bake for 45 minutes at 350 degrees. Let cool 10 minutes before cutting into 6 servings.

Recipe can be doubled or tripled.

Serves 6   472 calories   6 net carbs

Greek Beef Orzo

I love this dish. Simple and easy to prepare, it scales nicely to serve a crowd or a couple.
Serve it with a fresh tossed salad and enjoy the simplicity of a one skillet meal.


Ingredients
Half teaspoon salt
1 pound ground beef
One medium onion, diced
A half dozen ripe tomatoes, diced with their juice
1 tsp dried oregano, or a handful chopped fresh
1 tsp black pepper
4 cloves minced fresh garlic
1.5 cups beef broth
1 cup Orzo pasta (or any pasta -- use rice pasta for a gluten-free variety)
1 cup chopped spinach


Directions
Sprinkle salt into a large skillet. Add ground beef and brown on medium high for 3-5 minutes.
Add onion and cook until soft, removing excess grease.
Add tomatoes, garlic, pepper, oregano and broth and bring to a boil.
Add Orzo and cook at a simmer until done, about 12 minutes.
Fold in chopped spinach until warmed and serve.

Breakfast Oatmeal

Heartwarming and heart healthy, oatmeal is a great way to start your day. A staple in any pantry, we use the microwave to keep the prep time simple and the portions perfect for each of us, from Goldilocks to Baby Bear. We like old fashioned rolled oats for their hearty taste and texture. Also, using the microwave for these gives us a no-excuses approach to making certain we don't skip the most important meal of the day.

I've written the recipe for apples and spice, a staple around our house since we have fresh apples available for the better part of the year, and spicy apple goodness is the epitome of back-to-school. But feel free to get creative. Add pretty much anything you have on hand to make it a truly remarkable morning. Blueberries, bananas, almonds, a dollop of yogurt, raspberries, hazelnuts, peaches; whatever is in season is exactly what you want.

From athletes to academics, this is the most efficient and economical way I can think of to ensure your success. This along with sunscreen and regular exercise could probably save the world. Or at least make us happier in the process.

Ingredients (per person)
1/2 cup of Old Fashioned Rolled Oats (certified gluten-free variety is made by Bob's Red Mill and are quite tasty indeed)
1 cup water

Directions
A solid dash of apple pie spice, diced apples goes right into the dried oats nicely.

Place the oats and in a microwave safe dish, at least 16 ounces in capacity to prevent it from boiling over.

Microwave for 4 minutes (more or less, depending on preference and microwave power. We like our oats middling-to-firm, and have a reasonably powerful microwave, but not the super-duper mega-powered one).

Stir and add sugar, milk, honey or anything else that waits to the end.

Easiest Butternut Squash Ever

There is something so comforting about butternut squash's creamy, sunshiny flavor that it seems to reassure us that, no matter how topsy-turvy the world might be at the moment, all will be well enough. Squash is just too darned good for you and inexpensive to pass up, and this method can be used with any variety, though delicata and butternut are my personal favorite.

Eat it as often as you can get your hands on it: super nutritious, inexpensive, and easy to store, this is a dream come true for everyone from the happy hermit homesteader to the bustling family breakfast brigade. Add to that list that it is low in calories, gluten-free and even paleo, and you have a winner across the board. Feeling industrious? Plant a few squash seeds in your garden; a single plant can produce a wealth of golden globes on their sprawling vines.

Directions
This squash recipe is so simple, it's not a recipe so much as it is a method:

Take your squash, wash it and pierce it a couple times with a fork. Wrap it, whole, in foil. Place it in a slow cooker for 8 hours on low. No liquid or water needed.

No, really, that's all there is to it. When it's done, unwrap it (carefully!! This will be hot.) Place it on a cutting board and cut in half lengthwise to reveal two long boats of golden flesh. Scoop out and discard the seeds. Add a dash of salt and a pat of butter, and you have some of the best food nature knows how to grow.

Black Rice Tabouli

Draft: waiting for a picture.
Summertime means heat, humidity and being outdoors anyway, hanging out with friends and family. It's a time of sunshine and activity, picnics and parades, cookouts and community. I love this variation on traditional tabouli. It substitutes a lovely black rice for the bulger wheat, making the result much lighter overall,  and gluten-free to boot.
Ingredients
2 - 4 cups black rice.  I like Lotus Foods' Organic Forbidden Rice, cooked in a chicken broth.
Red and yellow tomatoes, diced
1 - 2 lemons
A sprig or three of fresh mint
2 Chopped cucumbers
Recipe
Put all the ingredients in a glass bowl or pan. Squeeze lemon juice onto the mix. Stir gently to combine and cover with a lid or plastic wrap. Chill in the refrigerator for an hour or more.

Steamed Beets

It's spring, and that means a whole host of fresh vegetables are coming into our world that have been lacking for overlong. No matter where you live, you can start harvesting beets in early May, and because they are so packed with nutrition, your body will feel ever so glad that you did. These red and gold beauties have trace elements and nutrition in abundance, but very little in the way of calories, so feel free to eat as many as you like. I especially like their earthy goodness paired with some crisp grilled asparagus -- it's a bowl of springtime.

Ingredients
4-6 fresh beets, scrubbed well and diced
One medium-sized yellow onion, diced
Two - Four cloves minced garlic
Fresh ground white pepper
Two lemons

Recipe
Squeeze lemon juice into a large, heavy pot. I like to use my 6 quart stock pot for this recipe, but you can use nearly anything as long as it transmits heat well and has a tight-fitting lid. Add the rest of the ingredients and stir. Bring juice to a boil and then reduce heat and cover the pot. Simmer until the beets are tender, stirring occasionally and adding water as needed to prevent sticking.

World's Easiest, Totally Yummy Basic Bread

There is something ultimately comforting about fresh baked bread. This has been my Ultimate Standby recipe for 25 years, and as much as I love finding new, exotic variations, I always return to this. Always.

Serve it with anything and everything, but it is especially perfect with red wine and sharp white cheddar.

In a smallish bowl, combine one cup warm (but not hot) water with one Tablespoon yeast and one Tablespoon sugar (I use turbinado). Whisk together until blended and set aside. The yeast should bloom for a few minutes.

In a large bowl, fork-sift two cups flour (I use unbleached all purpose) with 3/4 teaspoon sea salt. Make a well in the center and add the yeast water. Blend with a fork or wooden spoon until everything is incorporated. Turn out onto a floured board and knead well, adding more flour as you go. All told, I usually end up incorporating another cup of flour this way. Knead until elastic and smooth. (If you are new to breadmaking, this is when there are no sticky spots or dry spots, but there is a uniform smooth give to the dough.)

Slather (yes, slather) the inside of your baking pan with butter. My favorite is clay, hands-down, but you can use glass or metal just as well. Set the dough ball in the baking dish and cut a large X in the top with a serrated knife, adding a dab of butter in the arms of the cuts. Cover the whole thing with a tea towel and set in a warmish spot for 45 minutes. (Just perfect for watching the latest episode of Downton Abbey.)

Bake at 350 degrees for 30 minutes.
Slather the top with more butter before turning out from the pan.