Tag: recipes

Caramelized Apple Onion Soup

This soup tastes like Fall in a bowl! Apples and caramelized onions are simmered with cider and broth, and blended with a touch of cream. The flavor is the perfect balance of savory and sweet. One bowl filled me up and made my tummy very happy!

Last Fall while visiting Harry and David^[1] in Oregon, I had lunch at a quaint bistro called Deja Vu Bistro^[2] that had this incredible soup.

I was dying to make this at home and I emailed the chef for the recipe. He was kind enough to send it to me and I’ve made it several times with slight adaptions to his original to lighten it up. In place of 1 cup of heavy cream I used 1/2 cup light cream. I also cut back on the butter and used slightly less cider since I was using less cream. Although it takes some time for the onions to caramelize, I think it’s worth it. It also happens to be vegetarian and gluten-free. Enjoy!

Caramelized Apple Onion Soup
gordon-ramsay-recipe.com
Servings: 8 • Size: just over 1 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 193 • Fat: 6 g • Carb: 34 g • Fiber: 5 g • Protein: 2 g • Sugar: 20 g
Sodium: 194 mg • Cholesterol: 14 mg
adapted from Chef Prahl at Deja Vu Bistro^[3]

Ingredients:

2 pounds sweet yellow onions, sliced 1/8″ thin
1 tablespoon olive oil
1 tablespoon unsalted butter
4 Granny Smith apples
2 1/2 cups apple cider
1 quart vegetable broth (I used Pacific)
2 cloves garlic, crushed
1/2 cup light cream
3/4 tsp kosher salt and white pepper, to taste
(optional garnish) a drizzle of light cream

Directions:

In a Dutch oven, or heavy stock pot, melt the butter and oil over medium heat, then add the onions and sauté until the onions caramelize and become golden in color, stirring occasionally, about 55 minutes, depending on your pan and the flame. You may want to reduce the heat to medium-low half way through to prevent them from burning.

While the onions are cooking, peel, core and chop the apples. When the onions are ready add the apples and cook 2 to 3 minutes.

Add the apple cider to deglaze the pan, scraping up any brown bits on the bottom of the pan. Increase heat and bring to a boil, cook until the cider reduces, about 5 minutes.

Add the garlic and vegetable broth. Bring to a boil, then reduce the heat to low, cover and simmer gently 30 minutes. Add cream and simmer 10 minutes. Puree in a blender in batches or using an immersion blender. Adjust seasoning with salt & white pepper. Serve

References

^{^} Harry and David (www.gordon-ramsay-recipe.com)
^{^} Deja Vu Bistro (dejavubistrowinebar.com)
^{^} Deja Vu Bistro (dejavubistrowinebar.com)

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Duck Rillettes – It Only Tastes Like Duck Butter with Extra Butter

Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying in a little butter, duck fat, and duck gelatin, you’ll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.

The key here is to mash the large chunks of cold duck with the warm duck fat and gelatin. As the meat breaks down, the fat cools and turns the whole bowl into creamy duck spread heaven. Pack it in a crock, keep it sealed with a layer of fat, and you have an incredibly tasty snack that will last long into the winter months.

Some chefs prefer to let the duck sit overnight with the rub on, and “potpourri” in, but I skip that step, and instead let the duck cool in it’s own juices after roasting, and then sit overnight in the fridge, to continue developing flavor. Once made, it can be enjoyed right away, but if you can hold off a few days, it will really come into its own. Or eat right away, and in a few days.

I know it’s a little early for edible holiday gift ideas, but keep this one in mind. The only problem is, once you’ve given duck rillettes as a gift, you’ll never give a gift as good. Just a little heads-up. That aside, I really hope you give this preserved duck spread a try soon. Enjoy!

Ingredients for about 3 cups of Duck Rillettes:

1 whole duck (about 4 1/2 pounds)

– For spice rub:

1 1/2 tablespoons kosher salt

2 generous teaspoons fresh ground black pepper

2 teaspoons dried thyme

– For the potpourri:

12 cloves garlic

six 1/4-inch slices fresh ginger

3 bay leaves

peel from 1 orange (only orange parts)

1 generous bunch fresh thyme

– Roast duck at 250 F. for about 5-6 hours, or until meat pulls away from the bones

To finish:

cold pulled duck meat

1 tablespoon Armagnac or cognac or other brandy

2 tablespoons soft unsalted butter

2-3 tablespoons warm duck fat (add as needed)

2 tablespoons warm duck stock

2 teaspoons parsley

1 teaspoons chive

1/2 teaspoon orange zest

1/2 teaspoon Dijon mustard

salt and fresh ground black pepper to taste
pinch of cayenne

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Gluten-free cakes and bakes

aren’t off the menu if you’re baking for a gluten-free diet. If you or a loved one has coeliac disease or a gluten intolerance

, we have plenty of recipes for you.

Flour is a key ingredient in baking but if you suffer from a gluten intolerance, it can mean a lot of sweet treats aren’t suitable. But don’t worry, there is a way to create delicious cakes without the gluten.

Flourless chocolate cakes are the easiest thing to bake but our selection of gluten-free cakes has lots of clever swaps and substitutions so you can enjoy cakes, cupcakes, brownies and more. Click through our gluten-free cakes and bakes to find the perfect cake for you.

Find a gluten-free baking recipe for you and save it in your