French Onion Soup with Parmigiano-Reggiano-Crusted Sourdough Croutons

Yellow onions and leeks are mandoline-sliced and browned in a little butter with fresh thyme, bay and cracked allspice, then simmered in equal parts homemade chicken and beef bone broth, a little raw cider vinegar, sea salt and freshly-ground black pepper.  Served with Parmigiano-Reggiano-crusted sourdough croutons..

French Onion Soup with Parmigiano-Reggiano-Crusted Sourdough Croutons

3 medium yellow onions, peeled and quartered
1 medium leek, trimmed and rinsed free of dirt and sand
1-1/2 tablespoons cultured/pastured butter
1 teaspoon freshly-cracked allspice
2 small bay leaves
1 small bunch fresh thyme, stripped
3 cups homemade beef stock or broth
3 cups homemade chicken stock or broth
1/4 cup raw apple cider vinegar
sea salt and freshly-ground black pepper

2 slices sourdough boule, torn into 1-inch pieces
1-1/2 tablespoons cultured/pastured butter
2 tablespoons shredded Parmigiano-Reggiano

Combine beef and chicken broth in a heavy pot and bring to a rapid boil. Reduce heat to medium and allow to simmer until reduced in volume by about 25%.  Add vinegar, reduce heat to medium-low and keep hot.

Meanwhile, slice onions and leeks to about 1/8-inch thickness (a mandoline makes this easy) and add to a hot, dry skillet.  Stir often until onions begin to brown, then add butter, bay, allspice and thyme and continue to cook until onions are well browned, about 10-15 minutes.

Pour onion mixture into reduced stock and stir to combine.  Allow to simmer 10 minutes. Season to taste with sea salt and freshly-ground black pepper.

Meanwhile, saute torn sourdough in butter until golden brown on all sides.  Sprinkle croutons with Parmigiano-Reggiano and allow to melt and get a little crisp.  Remove from heat.

Ladle hot soup into bowls, dress with croutons and serve immediately.

Roasted Winter Squash, Locked and Loaded

Roasted winter squash with smoked bacon, poblano peppers, onions and toasted cumin seed..

Winter Squash, Roasted & Loaded

Winter Squash, Roasted & Loaded

Split a firm, thick-walled winter squash lengthwise through the stem.  Remove seeds and pulp, oil lightly and season with sea salt and freshly-ground black pepper.

Place the squash halves into a skillet or onto a baking sheet along with half of an onion, half of a poblano,  half of a red bell pepper and additional chunks of peeled squash and roast at 400 degrees until the peppers are blackened.

The squash halves might need more or less time depending, but don’t let them cook until they collapse.  Remove from oven and let stand 5 minutes.

Meanwhile, cook diced, thick-cut smoked bacon in a heavy skillet with a spoonful of whole cumin seeds.  Add roasted vegetables, toss in some roughly-chopped fresh cilantro and taste for salt and pepper.  Add a little vegetable or chicken stock to keep things moist.

Place roasted squash halves on a plate and fill with the vegetable mixture.  Serve with charro or black beans on the side if you like.

Black Pepper and Rosemary Sweet Potato Crisps

Move over, junk food.. these healthy, real-food crisps taste great!

Black Pepper and Rosemary Sweet Potato Crisps

Black Pepper and Rosemary Sweet Potato Crisps

Fresh sweet potatoes or garnet yams, peeled, rinsed and patted dry
Fresh rosemary, minced
Cracked black pepper
Sea salt
Olive oil for misting

Don’t like rosemary or want something different?  Try homemade smoked chili powder!

Peel and slice sweet potatoes or garnet yams into 1/16 inch rounds.  Rinse briefly in cold filtered water and pat dry.

Arrange rounds on a baking sheet lined with parchment paper, and lightly mist with virgin (not extra virgin) olive oil (an oil atomizer works best for this) and bake at 320 degrees for 20 minutes.

Remove tray from oven, flip the potatoes over and lightly mist with oil once again.  Sprinkle with sea salt, black pepper and rosemary and bake for another 10 minutes, or until the edges just barely begin to brown.

The chips will crisp as they cool.

Serve with homemade fermented ketchup.

Coconut Curry Chicken

Yoghurt-marinated coconut curry chicken with jasmine rice, toasted cashews, raisins and creamed spinach..

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Remove the skin and bone from fresh, pastured chicken (I prefer thigh pieces for this) and cut into large pieces.  Marinate 4 hours or overnight in a combination of plain, whole milk yoghurt, coconut milk, turmeric, curry powder and black pepper.

To prepare, heat ghee in a Dutch oven over medium heat.  Add chopped onions, garlic, ginger, and cracked green cardamom pods, coriander, cloves, black pepper, shards of Ceylon cinnamon and a whole red or green chili that has been slit open with the tip of a knife. Sauté, stirring continuously until brown.

Add chicken pieces and all of the yoghurt marinade to the pot, and stir to comine with the onions.  Thin with a little filtered water or chicken stock, cover and simmer, stirring occasionally until tender, about 30 minutes.

Meanwhile, wash and rinse a bunch of fresh spinach, cilantro and parsley.  Blanch in boiling water for several seconds, then purée with an immersion blender or food processor.  Season with salt and pepper and keep warm.

Meanwhile, prepare jasmine rice according to package directions.  Remove from heat, add raisins and cover until raisins are plump and all the water has been absorbed.

To serve, ladle spinach onto the center of the plate, top with rice and spoon curried chicken over the top.  Dress with toasted cashews and chopped parsley or cilantro.