Sunday, February 13, 2011

Saturday comfort food

2.12.11 : 43/365

I hope everyone is enjoying the revamp still, after all the work I put into things yesterday and the day before, I was done blogging for a bit, but as always here is yesterday's contribution.

This is my part of my; ever-growing-pretty-as-sin-Williams-Sonoma cookbook collection, but was actually the first one I ever received (thanks mom and dad!). It was in this edition that we found our tried and true onion soup recipe. Now, you all know that the real name for it is onion soup, right? That it's only called French onion soup in these parts? The French (and they should know) call it onion soup and therefore, so do I (not 'cause I'm French either, just 'cause that's it's name).

Onion soup was Saturday's lunch... Yum!

You can find the book here; Williams-Sonoma Foods of the World: Paris: Authentic Recipes Celebrating The Foods Of The World, and I highly recommend that you do. I have yet to be disappointed by one of W-S's books, because even if it's not my favorite version of a recipe (rare), they are still gorgeous books and are mouth-watering to look at.

From the Publisher

An insider's guide to the recipes, ingredients, and traditions that define international city cuisine, the Foods of the World series is the definitive cookbook collection for anyone passionate about food and travel. Richly photographed, with over 45 authentic recipes and in-depth culinary features, each book brings readers closer to the best eating experiences each city has to offer from a culinary authority Americans trust. Paris, the culinary heart of France, is renowned for its markets, bakeries, and cafes. Traditional and innovative dishes such as Boeuf en Daube, Frise Salad with Bacon, and Strawberry Soup exemplify the city’s remarkable cuisine. Key Features: * Learn to make the perfect steak frites or Creme Brule, fit for a Parisian bistro * Go behind the scenes to see how Brie and Champagne are made * Read about the bistros, brasseries, restaurants, and specialty shops that make Paris one of the most renowned culinary destinations in the world
Dimensions:192 Pages, 9.9 x 10.7 x 1 in
Published:September 8, 2004
Publisher:Oxmoor House
The following ISBNs are associated with this title:
ISBN - 10:0848728548
ISBN - 13:9780848728540

Dinner was received by rave reviews, another hit from Chatelaine.

Ravioli lasagna with sausage and mushrooms 

I also made a little garlic bread to go with, it's really quite easy to do.

Finally dice garlic and parsley and mix it with softened butter. Once well blended, drop it onto a piece of wax paper and roll it like candy. Twist the ends in opposite directions to press the butter together, and refrigerate to firm up. This can later be stored in the freezer and used as medallions on steak or for future garlic breads.

et voilà !

now you know why I was too tired and stuffed to blog about this yesterday?? :D

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