French Onion Soup with Garlic Bread Croutons

On my list of ultimate comfort foods French onion soup is preeeeetty high up. Every time I see it on a menu I have to get it. If it were possible to be a French onion soup sommelier you could expect to see a blue checkmark next to my name.

While time consuming, making a good broth is simple enough, so to step my game up I went to the most often overlooked part of the preparation, the bread. While a baguette does a marvelous job of soaking up the soup I thought homemade garlic bread croutons would be the perfect opportunity to inject a little more flavor into the soup. And between the gruyere on top, the sweet and savory onion soup, and buttery garlic bread the soup almost has a, and bear with me here, juicy mouthfeel. Yes I’m aware soup is liquid and so is juice, and yes I used the term mouthfeel. It’s just so many things bursting at once you can’t help but want more.

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Black Magic Risotto

There’s something so magical about Halloween. From watching Hocus Pocus, to gorging on sweets it really is one of my favorite times of year. For this Halloween I wanted to come up with a dark and spooky dish to fit the season.

One ingredient came to mind, squid ink. Squid ink has become a really exciting ingredient for me. I’ve had it in nicer restaurants and enjoyed it. And of course we can’t forget my pasta for goths recipe that stars squid ink pasta. Squid ink gives a beautiful briny, ocean-like flavor to whatever you add it to. Squid ink used to be a hard to find luxury ingredient, but we live in the age of the internet and you can easily find it online.

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Bacon Ramen

ramen

I have an intense love of ramen that dates back to when I was in middle school. I was sleeping over at my best friend’s house and for lunch her mom made us grilled cheese and chicken flavored instant ramen, or as they referred to it, ray-man noodles. I later learned that ray-man is not widely accepted as canonical pronunciation of ramen noodles, but I digress. I had a period of about two or three years after that where I would always force my mom to keep maruchan in the house because I was that about it. I was obsessed to the point of complete burnout.

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Brown Butter Risotto

risotto

Normally when people think about Italian food the first thing they think about is pasta. Honestly I can’t blame them; pasta is versatile and delicious in all its forms. Something not thought about as much in a world of Olive Gardens and Pinterest dinners, however, is risotto. Much like pasta risotto typically delivers cheesy, carby goodness, with a wide variety of flavor combinations, but in the form of lovingly sauteed rice instead of noodles.

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Slow Cooker Roasted Garlic and Parmesan Meatballs and Marinara

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In the town I grew up in there is a pizza place. When I was little every time my family would get takeout from there my dad and I both had to get their spaghetti and meatballs. I’m not even sure why because it was actually incredibly mediocre. You could tell it was frozen and the sauce tasted like water, but that was my and my dad’s thing.

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Braised Chicken Marsala

marsala

Pretty much every time my brother offers to cook me dinner and ask what I want my response is the same, chicken marsala. For me a good chicken marsala is all about the sweet richness of the sauce. Normally I get so caught up in the sauce and mushrooms that the chicken tends to kind of fade into the background. This time I wanted the chicken to take center stage along with the sauce. I found that the key to that is braising.

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Cooking With Love

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As you probably already know my blog’s tagline is “where South Carolina meets the south of France.” I always felt like that was an accurate description of my food, soul food combined with rustic French and sometimes Italian cuisine. But what I am about to show you is all South Carolina. One of the most beloved dishes in the American regional south is casserole. Casseroles are great because the only rules to them is that they have to be goopy in the best kind of way, taste delicious, and make you feel warm and loved when you eat them. Outside of those three criteria you can do whatever you want and put whatever you want in your casserole.

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