French Onion Soup Gratinée Recipe • Incredibly Satisfying! | Club Foody

It’s interesting to think how much our taste buds change from childhood to adulthood and even after we’re all grown up, our tastes still change. There’s a story I mentioned in an earlier recipe post about when I was a child that will help you understand where I am going with all this… Pâte à Choux aka Choux Pastry… please check it out
 
When I was little, there were a few dishes I could’ve lived without and one of them was French Onion Soup Gratinée! Although I’m a cheese addict and well known as Minnie Mouse, there’s something about too many onions in a broth I just didn’t like. Keep in mind that I was around 10…
 
As I mentioned, things change with time and I eventually started loving this classic soup but (that’s right, there’s a “but”) to my taste, there was something missing, some flavors that needed to be added to this French Onion Soup Gratinée!
 
Toronto weather is quite mild compared to Montréal but still, winter is winter in Canada. A couple of nights prior to me making my “first” homemade onion soup, I created a recipe that used onions and I was still left a big one and another partial one (white and red). It was yucky outside, cold and humid, the typical night where you don’t want to step outside so I took the bull by the horns and made my first French Onion Soup Gratinée!
 
My version has a lot of flavor to it, flavors that you might not necessarily have in other recipes. I’d say that my key ingredient is Marsala Wine. I toast my Bread at first because really, who likes a soggy piece of bread at the bottom of their soup bowl. Also I caramelize my onions long enough to bring out the sweetness in them. When it comes to cheese, in the video I use Provolone cheese but Swiss, Emmental or Gruyère are great choices as well…
 
I really hope you’ll read my story from the Pâte à Choux blog because the dish I was stubbornly sitting in front of for hours, not touching it was this soup. Well not exactly this soup because since my taste buds have changed, I tweaked my French Onion Soup Gratinée just the way I like it…
Bon Appétit!
 
Check out these other tasty soup recipes…
– Wonton Soup
– Split Pea & Ham Soup
– Turkey Noodle Soup
– Carrot Soup with Mashed Potatoes
– Minestrone Soup
– Udon Noodle Soup
and for even more soup and chowder recipes, click on this link… Recipe Category • Soups

For ingredient amounts and much more, visit https://clubfoody.com/recipe/french-onion-soup-gratinee/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Homemade Old El Paso Taco Seasoning Recipe | Club Foody

Here’s my philosophy… If I can make it at home, why should I buy it?

I enjoy Mexican cuisine and cook with a lot of Mexican ingredients and spices. I have several recipes with a strong Mexican influence. As my “heat” tolerance has increased over the years, some of my recipes can get quite “hot”. Others though are quite mild because of the spices I use in them. The best example I can come up with is my Homemade Old El Paso Taco Seasoning! It’s tasty without the heat!!!

One thing that puts me off when I want to buy something at the grocery store is the label. If I cannot read and understand what’s in it, I’m sure to stay away from it. That’s the reason why I decided to make my own taco seasoning a long time ago.

It’s a seasoning that I really like using in many of my recipes. It has a nice complexity of flavor and the ingredients are what most of you already have on hand in your kitchen. It’s easy to make and the combination is just fabulous! Why buy it when you can make your own taco seasoning…

Using only 12 ingredients, this Homemade Old El Paso Taco Seasoning is better than the ones from the store.

– 1 tbsp. cornmeal
– 2 tsp. coconut sugar
– 1 tsp. sweet paprika
– 1 tsp. onion powder
– 1 tsp. garlic powder
– 1 tsp. ground cumin
– 1 tsp. chili powder
– 1 tsp. Fry’s® cocoa powder
– 1/2 tsp. dried oregano
– 1/2 tsp. cayenne pepper, or to taste
– 1/2 tsp. ground Himalayan sea salt
– 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns)

In a small bowl, mix all the ingredients together and store in an airtight container. Store it in a cool, dry place. This lovely seasoning will keep for up to 4 months. This recipe mix makes a 1/4 cup.

Check out these recipes that use my Homemade Old El Paso Taco Seasoning…
– El Pollo Cinco de Mayo – Mexican Chicken
– Nacho Cheese Sandwich (coming on November 15, 2018)
– Six Layer Chip Dip
– Easy Chicken Quesadillas
and for more fun kitchen tips & tricks, click on this link… Recipe Category – Tips & Tricks

Lemongrass Pudding Tart - A delightful Dessert! | Club Foody

I don’t remember if I ever disliked lemon flavor. As a child, any sauce or dessert made with lemon was always welcomed as I really enjoyed the tartness of it. One of my favorite pies was Lemon Meringue Pie until I discovered another similar flavored ingredient… lemongrass!

Lemongrass has a subtle lemony taste and as its name suggests, this plant is a member of the grass family. It is a very popular ingredient used in Asian cuisine as well as in Indian, African and Mexican cuisines.

The first time I bought lemongrass I was in one of those Chinatown grocery stores on Spadina Avenue in downtown Toronto. After asking the young lady at the counter what it was and which dishes I could use it in, I bought it and took it home. I had no clue how to handle it let alone what to do with it. After a full day of thinking about it, I made a soup. What a disappointment… there was no lemon flavor in it.

I went back to the same grocery store to purchase more food items and the same girl was there again. I told her what I did and after she giggled for a little while, she told me how to prepare it. What I did was cut the ends off it and put the whole thing in my soup. I didn’t know how to prep this strange ingredient.

When I finally knew how to use and cut this grass (check out this tutorial video on How to Prep Lemongrass), I started making many recipes with it. That is when I decided to make a dessert using lemongrass instead of lemon and my Lemongrass Pudding Tart was created!

This dessert is packed with flavor! The combination of ingredients is just fabulous together. With time, I took it a notch higher by putting the filling into my Chocolate Graham Cracker Pie Crust . Oh my! It was exactly what this pie needed – sweetness mixed with tartness… yum!

I serve this Lemongrass Pudding Tart quite often but more so during the summer time because it is so refreshing. The reason why I thought it would be a great time to feature this recipe, right around the corner from Halloween is because of its light yellow surface. This makes a perfect canvas for any “spooky” decorations. As I don’t excel in decorating desserts, I’ve decided to leave this up to you guys, have fun!

If you like chocolate and lemon, you’ll definitely enjoy this tart. In case you’re not familiar with how to prep lemongrass, I have a quick tutorial on it so just click on this link… And to get my chocolate crust recipe, click here… Chocolate Honey Graham Cracker Pie Crust

Roll up your sleeves and let your imagination run wild decorating this delicious Lemongrass Pudding Tart dessert! Everyone in your family will love it for sure…
Bon Appétit!

Check out these other citrus recipes…
– Lemon Raspberry Muffins
– Winter Citrus Salad
– Lemon Posset
– Basil Lemon Butter
– Lemon Meringue Pie
– Citrus Cranberry Sauce
and for even more delicious dessert recipes, click on this link… Recipe Category – Dessert

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/lemongrass-pudding-tart/

Blanching Tomatoes for Cooking & Canning - How to | Club Foody

Years ago when I was living in Toronto, I was over for dinner at my friend Kathy’s. She was very proud of her pasta sauce and she couldn’t wait for me to taste it. As we were enjoying dinner together with a nice bottle of Montepulciano, she shared a hiccup she had while prepping the sauce. She bought fresh tomatoes from the farmers market and wanted to peel the skins off. Alas, after butchering a couple of them, she decided to leave them on.

There’s an easy way to remove the tomato skins without having it look like a murder scene. This technique is called “Blanching Tomatoes”. It is so simple to do and the results are bang on!

– What’s the purpose of blanching tomatoes you ask? There are a few reasons why this cooking technique is important to know…

Firstly, this is a quick and easy way to remove the tomato skins without all the mess. Secondly, besides tomatoes, blanching is an important step to do when you want to freeze vegetables and fruits. It stops the enzymes which cause deterioration of the texture and the color as well as the flavor. Thirdly, blanching tomatoes and other vegetables and fruits slows down the process of vitamin loss which is important when doing canning.

Finally, in the case of blanching tomatoes, this is a great technique to apply when making tomato soup. The skins have no business being in the soup… I’m sure you’ll agree. When making salsa, sauces, appetizers or even salads, removing the tomato skin gives your recipe a better texture for a more appealing presentation.

After watching this quick tutorial video, blanching tomatoes and other fruits and vegetables as well as nuts such as pistachios and almonds will become a handy technique to use for many reasons…

For more fun kitchen tips & tricks, click on this link… Recipe Category – Tips & Tricks

Veal Ossobuco Recipe - Amazing Elegant Italian Dish! | Club Foody

I’m a serious carnivore… I love meat! In some recipes, I let the meat braise for a long period of time. Of course it all depends on what kind of meat and what cut it is. As you know not all cuts can be cooked the same way.

One recipe that comes to mind is my Veal Ossobuco! This traditional Italian recipe is absolutely amazing! Braised in white wine, vegetables and a mix of veal stock and chicken broth with fresh herbs, these veal shanks are absolutely incredible! I like to serve them along with my Orzo alla Milanese which will be posted on November 27th, 2018 so stay tuned…

The first Veal Ossobuco I had was at Centro Restaurant & Lounge on Yonge Street in Toronto. An elegant and stunning restaurant where many celebrities such as Sharon Stone, Keanu Reeves, Michael Jordan and Nicole Kidman have dined. They have enjoyed dishes made by well renowned chefs Michael Bonacini, David Lee and many more. It was the perfect place to try a new taste sensation.

A friend of mine from Universal Studios took me there back then and I was quite impressed… so much so that it became one of my favorite restaurants in the GTA. It was hard not being awestruck with this classic Italian dish!

It took me a couple of years before I decided to give it a try at home. This is also the same time that I started cooking with orzo pasta where the idea of making a Risotto alla Milanese came from instead of using the traditional ingredient – Arborio rice.

There are many “elegant dishes” that I enjoy serving during special occasions like Christmas Holidays, birthdays and so on but I have to say, Veal Ossobuco is my top pick! It’s uncomplicated to make and the results are incredible! This is a classy recipe that you definitely have to make… your guests will rave about it!
Bon Appétit!

Here are some elegant recipes for you to try…
– Lamb Chops with Balsamic & Red Wine Reduction
– Red Snapper en Papillote
– Chicken Cordon Bleu
– Veal Piccata
– Fettuccine alle Vongole – Clam Fettuccine
– Pork Tenderloin Vitali
and for even more delicious beef recipes, click on this link… Recipe Category – Beef

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/veal-ossobuco/

Breakfast Quinoa Cereal with Mixed Berries Recipe | Club Foody

There’s nothing more encouraging than starting the New Year off right with some “new” resolutions. Unfortunately, most of us will give up within a month or less – I know I shouldn’t say that but you know it’s usually true. One of the resolutions we should never let go of is eating properly. Although we all have crazy-busy schedules, we should never put healthy eating on the back burner.

Thanks to global access, we can now eat almost any food from around the world. There are many “superfoods” out there that are very good for us. Today, I will focus on one which I use often in our diet and its versatility makes it very enjoyable. Quinoa – the “super grain” I like to call it.

This South American ancient grain has been consumed as far back as 4 000 years ago. It has significant nutrient and health benefits. It is an excellent source of manganese, phosphorus, iron, calcium, potassium, zinc, riboflavin and folate just to name a few. It is also high in protein and a great source of fiber. This amazing grain is gluten-free and has a high level of healthy fat. The list goes on; it’s an antioxidant, helps to prevent cancer, reduces diabetes risk and much, much more.

For today’s recipe, I will show you how I make my Breakfast Quinoa Cereal with Mixed Berries. There’s nothing healthier than having your first meal with quinoa. It will provide you with great energy and you’ll feel good about yourself… well I sure do when I eat this delicious breakfast. With more added superfood ingredients such as cranberries, raisins, blueberries and goji berries, this is an awesome breakfast recipe to enjoy every morning.

This Breakfast Quinoa Cereal with Mixed Berries is the perfect healthy & flavorful breakfast to enjoy this season… Although this cereal is quite complete as it is, there’s nothing stopping you from topping it off with other fresh fruits, seeds and nuts…
Bon Appétit!

Check out these other delicious breakfast & brunch recipes…
– Quiche Lorraine
– Tahini Mango Peanut Butter Smoothie
– Soufflé Mexican Omelet
– Angel Eggs on a Cloud
– Marbled Chocolate Pecan Banana Bread
– Lemon Poppy Seed Muffins
and for even more breakfast & brunch recipes, click on this link… Recipe Category – Breakfast & Brunch

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/breakfast-quinoa-cereal-with-mixed-berries/

Beluga Black Lentil Salad - Delicious Healthy Salad! | Club Foody

When we were visiting Seattle a few years ago, I saw a bag of black beluga lentils and right away I thought about making a nice salad with them. I know that lentils are very good for us and are a great legume to add to our diet. Being the oldest cultivated crop in the world, they are rich in protein, vitamins and minerals. Lentils are also high in fiber and low in calories. So after giving some thought to the dish, I came up with my Beluga Black Lentil Salad!

With a hint of spice, this is a great salad to enjoy. It has lovely fresh ingredients in it to make you feel even more “healthy”. Also another plus with lentils is that a small amount makes you feel full so you don’t need to eat much to feel satisfied… you’ve got to love that!

Here’s a quick food fact. The “beluga” name comes from the resemblance between the bead shape and the caviar it’s named after. Unlike its other dried counterparts, lentils don’t need pre-soaking plus they cook much quicker than other legumes which makes them an excellent choice for a quick and easy dish to prepare.

In my Beluga Black Lentil Salad recipe I added some more legumes; chickpeas. – “Why”, you ask? Actually David suggested it to me and it was a good idea. It brings more color to the dish. Like I always say, the recipe is just a guideline to what you can add, substitute or dismiss. Try to make recipes to fit what you and your family enjoys. I also add a key ingredient, my Pomegranate Molasses! This condiment is fabulous and everyone should have it on hand in their kitchen…

The next time you come across these spherical black lens shaped legumes, grab a bag and make this fabulous and healthy beluga black lentil salad for your family. I’m positive that this flavorful side dish will become one of your favorites!
Bon Appétit

Check out these other salad recipes…
– Moroccan Couscous Salad
– Jicama Mango Pepper Salad
– Bacon Wedge Salad
– Crab Louie Salad
– Winter Citrus salad
– Chickpea Corn Salad
and for even more great appetizer recipes, click on this link… Recipe Category – Appetizers

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/beluga-black-lentil-salad/

Prepping Lemongrass - How to - Tips & Tricks | Club Foody

At a young age, I always liked the taste of lemon. Every time my parents were making something with lemon in it, either savory or sweet, I was looking forward to having it! The tartness from the fruit is a flavor that I’ve been enjoying since childhood…

Later in life I came across a grass that has a similar flavor… lemongrass! It has a subtle lemony taste and as its name suggests, this plant is a member of the grass family. It is a very popular ingredient used in Asian cuisine as well as in Indian, African and Mexican cuisines.

The first time I bought lemongrass I was in one of those Chinatown grocery stores on Spadina Avenue in downtown Toronto. After asking the young lady at the counter what it was and which dishes I could use it in, I bought it and took it home. I had no clue how to handle it let alone what to do with it. After a full day of thinking about it, I made a soup. What a disappointment… there was no lemon flavor in it.

I went back to the same grocery store to purchase more food items and the same girl was there again. I told her what I did and after she giggled for a little while, she told me how to prepare it. What I did was cut the ends off it and put the whole thing in my soup. I didn’t know how to prep this strange ingredient.

I’m sure there are some of you who are not sure how to handle this “grass” either. Prepping lemongrass is very easy. There are a few different ways to cut it depending on how you want to use it.

This is definitely a great ingredient to add to your shopping cart. It is very versatile and contrary to the fruit, the taste of lemon is quite subtle. After watching this video, I’m positive that prepping lemongrass will become “kiddy play” for you…

For more fun kitchen tips & tricks, click on this link… Recipe Category – Tips & Tricks

 

To visit Club Foody website, click here... http://clubfoody.com/tips-tricks/prepping-lemongrass-how-to/

How to Lyonnaise an Onion - Slicing Onions - Tips & Tricks | Club Foody

Mmm….France! Who doesn’t enjoy a nice French meal once in a while? French cuisine is very well-known and is in the top 5 of the culinary world for many delicious reasons…

At first it was influenced by Italian cuisine but it soon parted ways with its gastronomic mentor, creating its own cooking style around the 17th century. Many important culinary methods and techniques developed by the French have had a major impact on many talented chefs.

Earlier in the year, I started sharing the 5 French Mother Sauces with you and every home cook should be familiar with them. There are many other important kitchen techniques to know and one of them is knife skills. There are several ways to prepare ingredients depending on the recipe and different knife cuts are often needed.

For example, prepping a carrot for a stew by cutting it julienne style would be ridiculous! Chopping celery coarsely for a salad would also be strange. When it comes to an onion, there’s an excellent style to use; Lyonnaise cut. This knife cut is used quite often in the kitchen and is a great skill to master.

Lyonnaise an Onion is the perfect example of when to use this technique. In the next couple of weeks, I’ll be sharing my Veal Ossobuco with you and later on this month, my Classic French Onion Soup. Both recipes require sliced onions and by using this knife cut, not only is it much easier and faster but your onions will also be perfectly cut. This is an excellent example to show you that different culinary knife skills do come in handy!

After watching the video, you’ll see how Lyonnaise an onion is easy and efficient. It is a knife cut that you should definitely add to your culinary skill set.

Here are a few recipes that use this cutting technique…
– Scalloped Potatoes
– Singapore Noodles
– Bacon Wedge Salad
– Bread & Butter Pickles
– French Onion Soup (coming October 31st, 2018)
– Braised Beef Short Ribs with Sherry & Shiitake (coming November 7th, 2018)
and for more fun kitchen tips & tricks, click on this link… Recipe Category – Tips & Tricks

Baked Goat Cheese with Almonds Recipe • The Keg Copycat | Club Foody

When I was living in Toronto, there’s a restaurant that I really enjoyed…The Keg! I would say that on average I was there about 3 times a month. It was a great place to meet with friends and the food was absolutely fabulous! Many times I just went there for the appetizers, choosing a few of them as my meal. A friend of mine, Michael, that I nicknamed “Judge Ito” because of his incredible resemblance to the well—known judge on the O.J. Simpson case back in the 90s, and I went to The Keg quite often. It was our spot to share a few appetizers with a nice bottle of red.
 
Although David and I only visit the Keg once or twice a year, I still like their appetizers. So I decided to duplicate one of my favorites… Baked Goat Cheese with Almonds! I don’t think this starter is still available on the menu but it was back then.
 
It’s a quick and easy appetizer to make when entertaining at home. I like to serve this dish with homemade crostini which is also quick and easy. The best bread to use to make crostini is a French Baguette. I have an easy (that’s right, yes it is…) recipe for this bread so just click on this link to get it… French Baguettes
 
In this video I used Italian seasoning but I’ve also used dried oregano or Herbes de Provence so any one works pretty well but if you don’t want to use any, it’s absolutely fine! I like the way this Baked Goat Cheese with Almonds is but David thinks it’s even better with a small amount of my Spicy Red Pepper Jelly on top…
 
As Canadian Thanksgiving is just around the corner and the Christmas Holidays are not too far away either, this is the kind of recipe you’ll want to have in your repertoire. This Baked Goat Cheese with Almonds is one of my favorite appetizers because it gives me time to concentrate on other dishes without compromising on the flavorful results of this recipe. It is an ideal choice when there is so much going on at once and you still want to have a great starter.
Bon Appétit!
 
Here are more delicious appetizer recipes for you to enjoy…
– Italian Style Bruschetta
– Jalapeño Bacon Cheese Dip
– Strawberry Salad
– Carrot Soup with Mashed Potatoes
– Easy Chicken Quesadillas
– Baked Chicken Drumettes & Wings
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers

 

For ingredient amounts and much more, visit https://clubfoody.com/recipe/baked-goat-cheese-with-almonds/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube