French Onion Soup

• 6 large red or yellow onions, peeled and thinly sliced, I used a mandolin for even slices
• Olive oil
• 2 Tbls.  sugar
• 2 cloves garlic, minced
• 8 cups of beef stock, vegetable stock or a combination of the two (traditionally the soup is made with beef stock
• 1/2 cup of dry sherry
• 1 bay leaf
• 1/4 teaspoon of dry thyme
• Salt and pepper
• 8 slices of toasted GF Baguette, I used one from Mariposa Bakery
• 1 1/2 cups of grated Swiss Gruyere

1 In a large saucepan, saute the onions in the olive oil on medium heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

2 Add garlic and saute for 1 minute. Add the stock, dry sherry, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3 To serve use individual oven-proof soup bowls  Ladle the soup into the bowls. Cover with the GF toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

Sweet Corn and Chicken Soup

I have so much to say about this recipe that I don’t even know where to start! While watching a popular food channel last weekend, I felt inspired to try this recipe, of course putting my own spin on it as I just can't follow a recipe without making it my own. This recipe is inspired by Aarti's Party....
 This original recipe called for using 2 split bone-in skinless chicken breasts, I happen to have leftover roasted chicken from a previous nights dinner, so I decided to use the leftover chicken meat, shredded in this recipe, and substitute some of the liquid with chicken stock that I had in my freezer.

Shredded Chicken, so yummy....

4 cups water

4 cups chicken stock
1 tbs. vegetable oil
1 leek, green parts too if you have ‘em, sliced in half and thoroughly washed, then sliced thinly
1 carrot, peeled and chopped 1/2 inch chunks
1″ piece of fresh ginger left whole, plus additional 3″ piece, minced
2 dried bay leaves (optional)
1 tsp. ground coriander

2 cups cooked and shredded chicken, I used leftover roasted chicken, skin removed
3 14oz cans creamed corn, I like Green Giant Brand
1-2 GF chicken bouillon cubes
1 tsp sesame oil
4 spring onions, chopped finely, white and green parts (reserve some green for final garnish)
4 tbsp cornstarch
4 tbsp water
2 egg whites
1/2 tsp rice vinegar
GF Tamari/Soy sauce to taste
First off, this is one recipe that intimidated me. Not sure why I guess the complex flavors. This one is very easy. Really. You cannot screw this up. And it’s really cheap to make. Nothing fancy here.
This recipe is a cross between Indian Cuisine and Chinese Cuisine. Both of which fascinate me and encourage me to try new recipes.
Anyway, Have you ever ha an order of the sweetcorn and chicken soup or egg flower soup at your favorite Chinese restaurant. Well, I have on several occasions and I have to say that this soup, leaves your mouth watering for more. It is the perfect combination of flavors.
This recipe will become a regular around here, as soon as one of us gets the sniffles. My chicken soup might be good, but *this* one tastes way better. In addition to chicken soup’s inherent "Jewish Penicillin", the hefty amounts of fresh ginger not only open up your nasal passages and soothe your throat, it also soothes your tummy. Add corn, with its soft, enveloping flavor and, combined with soup’s inherent warm-you-to-the-core properties, this soup leaves you feeling hugged, inside and out.
This is my new favorite soup in the world, hands down. I hope you try it.






You’ll need this stuff:


1)  Heat vegetable oil in a big stock pot, , add in the leek, carrot, 1″ hunk of ginger, 1 tsp. ground coriander and bay leaves. Stir and saute for about 2-3 minutes over medium high heat.  Pour the chicken broth and water into stock pot and bring to a boil over high heat. 
2) Add the shredded chicken. Allow the whole lot to come back to a boil, then turn it down and simmer, covered, for 30 minutes
3) Remove the chunk of ginger and the 2 bay leaves. You don't want to leave any surprises in there.
4) Return the stock to medium heat. Add creamed corn, crumbled stock cubes (I used two), 3″ hunk of minced or grated ginger, spring onions and sesame oil. Allow to simmer.

5) Return the soup to high heat. Bring the soup to a boil. In a small bowl or measuring cup, mix the corn starch with the cold water, until dissolved. Add to the soup while stirring. Allow to boil until it’s thickened.
6) In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup. I was really nervous about this step, but much to my surprise it would out amazingly well.
7) Add the rice wine vinegar. Heat gently through. Taste for seasoning.


Serve, with a splash of soy sauce and some of the reserved green portion of the spring onions in the middle. Sniffles be gone.

Gung Hay Fat Choy, Wishing you all a prosperous Chinese New Year.

Chinese New Year
By the Chinese Calendar2011 is the Year of the Rabbit,
which is also known by its formal name of Xin Mao.



Gung Hay Fat Choy! Happy Chinese New Year! According to Chinese tradition, the Rabbit brings a year in which you can catch your breath and calm your nerves :)




Hot and Sour Soup


It's a bit milder than the restaurant standard, but that's what I like about it. The flavors are balanced and fresh, and the acidity functions as an accent, not a one-note blast. The heat from the black pepper in this soup intensifies as it sits. If you plan to make the soup ahead of time or want a milder flavor, use 2 tsp. during cooking; then taste the soup before serving and add more pepper if you like.

Ingredients

• 2  pounds  chicken breast, cut cross-ways, into 1/8" think strips
• 1/4  cup  plus 2 tbsp. soy sauce, I use SAN-J, Organic Tamari, (Gluten Free Soy Sauce)
• 2  tablespoons  grated peeled fresh ginger
• 3/4  cup GF rice vinegar
• 1/4  cup  cornstarch
• 2  tablespoons  sugar
• 1  teaspoon  salt
• 1/4  cup  peanut oil
• 1  can (8 oz.) sliced bamboo shoots, drained and rinsed
• 12  cups  GF chicken broth, I like Kitchen Basics
• 3/4  pound  shiitake mushrooms, thinly sliced
• 12  ounces extra firm tofu, drained, pressed and cubed
• 4  large eggs
• 1/2  teaspoon  toasted sesame oil
• About 1 tbsp. freshly ground black pepper (see Notes)
• Chopped fresh cilantro and sliced green onions (pale green and white parts)

Preparation

1. In a bowl, toss chicken with 1/4 cup GF tamari (soy sauce) and ginger. Marinate 20 minutes. In another bowl, stir together remaining 2 tbsp. GF tamari (soy sauce), rice vinegar, cornstarch, sugar, and salt; set aside.
2. Heat peanut oil in a large pot (at least 5 qts.) over medium-high heat, then add chicken and marinade. Cook, stirring constantly, until chicken loses its pink color, about 4 minutes. Stir in bamboo shoots and cook 1 minute.
3. Increase heat to high, add broth, and bring to a boil. Add mushrooms, reduce heat to a simmer, and cook about 20 minutes. Add tofu and simmer 5 minutes. Add soy-vinegar mixture and simmer 5 minutes more; the liquid will thicken.
4. In a small bowl, beat eggs with sesame oil. Slowly pour eggs into soup in a thin stream while stirring soup very slowly in one direction. Add pepper, stir briefly, then simmer 5 minutes. Serve with cilantro and green onions.