Food recipes
Dense Semi Salt
Dense Semi Salt
Ingredients:
6 slices dense-crumb white bread, crusts removed and cut into ¾-inch cubes
2 cups grated semi-hard cheese such as Gruyère, Gouda, or Fontina (about 7 ounces)
Directions:
In a heavy-bottomed pot large enough to hold the soup, cook the onions in 3
tablespoons butter over medium heat, stirring for about 10 minutes, or until they
release some of their liquid. Raise the heat to high and cook, stirring often, for about
30 minutes, or until the liquid runs dry and caramelizes on the bottom of the pot and
the onions are melted into a compact tangled mass. Keep a close eye on the onions as
they cook so that the liquid doesn’t run dry before it should and cause the onions to
stick.
Add the sherry and water, bring to a boil, and cook, scraping the bottom of the pot
with a wooden spoon to dissolve the browned-on juices, until the liquid is reduced by
about half. Add the broth, season to taste with salt and pepper, and simmer.
Meanwhile, preheat the oven to 350°F. Spread the bread cubes on a sheet pan and
toast in the oven, turning them every few minutes, for about 15 minutes, or until evenly
browned. Leave the oven on. Alternatively, melt the 6 tablespoons butter in a large
sauté pan or skillet over medium heat and sauté the bread cubes for about 12 minutes,
or until evenly browned on all sides.
Return the soup to a simmer if it has cooled. Put 6 soup crocks on a sheet pan (so
the soup doesn’t overflow onto your oven floor). Ladle the broth and onions into the
crocks. Using half of the bread cubes, spread them evenly among the crocks. Top with
half of the cheese. Spread the remaining bread cubes on top, and then the rest of the
cheese. Bake for about 20 minutes, or until boiling broth starts to drip down the sides
of the crocks.
Tomato Soup
The complexity of a tomato soup is inversely proportionate to the quality of the
tomatoes. When you have perfect in-season ripe tomatoes, just peel, seed, and chop
and put them in a pot. Bring them to a simmer and they will release enough liquid to
turn them into a soup. If you insist on being more decadent, chop some fresh tarragon
or basil, combine it with a couple of tablespoons of heavy cream
Ingredients:
6 slices dense-crumb white bread, crusts removed and cut into ¾-inch cubes
2 cups grated semi-hard cheese such as Gruyère, Gouda, or Fontina (about 7 ounces)
Directions:
In a heavy-bottomed pot large enough to hold the soup, cook the onions in 3
tablespoons butter over medium heat, stirring for about 10 minutes, or until they
release some of their liquid. Raise the heat to high and cook, stirring often, for about
30 minutes, or until the liquid runs dry and caramelizes on the bottom of the pot and
the onions are melted into a compact tangled mass. Keep a close eye on the onions as
they cook so that the liquid doesn’t run dry before it should and cause the onions to
stick.
Add the sherry and water, bring to a boil, and cook, scraping the bottom of the pot
with a wooden spoon to dissolve the browned-on juices, until the liquid is reduced by
about half. Add the broth, season to taste with salt and pepper, and simmer.
Meanwhile, preheat the oven to 350°F. Spread the bread cubes on a sheet pan and
toast in the oven, turning them every few minutes, for about 15 minutes, or until evenly
browned. Leave the oven on. Alternatively, melt the 6 tablespoons butter in a large
sauté pan or skillet over medium heat and sauté the bread cubes for about 12 minutes,
or until evenly browned on all sides.
Return the soup to a simmer if it has cooled. Put 6 soup crocks on a sheet pan (so
the soup doesn’t overflow onto your oven floor). Ladle the broth and onions into the
crocks. Using half of the bread cubes, spread them evenly among the crocks. Top with
half of the cheese. Spread the remaining bread cubes on top, and then the rest of the
cheese. Bake for about 20 minutes, or until boiling broth starts to drip down the sides
of the crocks.
Tomato Soup
The complexity of a tomato soup is inversely proportionate to the quality of the
tomatoes. When you have perfect in-season ripe tomatoes, just peel, seed, and chop
and put them in a pot. Bring them to a simmer and they will release enough liquid to
turn them into a soup. If you insist on being more decadent, chop some fresh tarragon
or basil, combine it with a couple of tablespoons of heavy cream
Printed from https://recipe.bluelayer.org/recipe/74137/dense-semi-salt