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.
Continue reading “French Onion Soup with Garlic Bread Croutons”
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.
Continue reading “Bacon Ramen”
One of my favorite culinary styles is high/low cooking. High/low cooking basically takes a dish that is considered plain, humble, peasant food, or junk food and turns the volume up giving it a gourmet twist. That is what I have done with this beef stroganoff.
Continue reading “Filet Mignon Beef Stroganoff”