Well here goes nothing, our very first blog post. My wife and I have been dabbling with the idea of starting a food blog for some time now. I have enjoyed cooking for years. The thought of making a delicious dish that puts smiles on people’s faces excites me! I follow recipes from books and all over the web, and most recently I’ve started developing my own recipes.
My wife Liz and I (Nelson) are photography hobbyists. Fortunately our tastes in photography are very similar. We enjoy shooting products, people and of course food. My wife’s the writer of the family (future posts will sound better 🙂 ). I’m the tech geek of our blogging duo. We hope that between cooking, photography and our tech skills, we can bring our readers, interesting articles, recipes that you can’t wait to try and photos that’ll make you want to lick your screen (please don’t, they never taste as good as the food).
Food brings people together, it’s a great topic of conversation, it keeps you healthy, it can be shared, it comforts you in good and not so good times and it can make you happy. What better topic to write about?
Please join us on our culinary adventure. We aim to bring our readers delicious recipes, both original and favourites by other chefs and cooks (always crediting the author), along with colourful, mouth watering photos of our food and preparation steps.
Thank you for visiting our blog. We look forward to your questions and feedback.
As part of our first blog post, we are sharing with you our contest entry for the Steven and Chris Show on CBC (http://www.cbc.ca/stevenandchris/). To enter the contest, we needed to submit an original recipe using Oka, a delicious cheese made in Quebec.
I already had a wonderful recipe for French Onion soup. So, why not twist this French staple into a Canadian dish. I called it “French Canadian Onion Soup” and topped it off with shredded creamy Oka cheese. The soup was a hit in our home and we hope both the show and our readers love it too!
- 4 tablespoons butter (1/2 stick)
- 4 medium or 3 large sweet onions thinly sliced
- 1 tsp salt
- 48 fluid ounces beef broth
- ½ cup of good red wine
- 3 tsp Worcestershire sauce
- 2 bay leafs
- 3 sprigs fresh parsley
- 2 sprigs of fresh thyme leaves
- 3 tsp balsamic vinegar
- 8 thick slices Gruyere
- 1 cup shredded Oka
- salt and freshly ground black pepper to taste
- 8 medium slices of crusty baguette
- ½ tsp paprika
- 6 inches twine (for tying herbs)
- Melt butter in a large pot on medium-high heat. Stir in onions and salt. Cook slow for 40 minutes covered. Stir frequently until onions are caramelized
- Add and stir the beef broth, red wine and Worcestershire sauce into the pot.
- Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes covered, stirring occasionally.
- Remove and discard the herbs. Reduce the heat to low, mix in balsamic vinegar and season with salt and pepper. Cover and keep over low heat while you prepare the bread.
- Preheat oven broiler. Arrange bread slices on a baking sheet and broil (second from top) about 2 minutes, turning once, until toasted on both sides. Remove from heat. Do not turn off broiler.
- Arrange 4 large oven safe onion soup bowls (with handles) on a baking sheet. Fill each bowl to about ⅔ with hot soup. Top each bowl with 2 slices of toasted bread (on the liquid), 2 slices Gruyere cheese and ¼ of the shredded Oka. Sprinkle a little paprika over top of each bowl.
- Broil 4 to 5 minutes, until bubbly and golden. As it heats up, the cheese will melt over the sides of the bowl to seal the edges.