Fine Cooking Recipe

Jack Scalfani shows you how to make one of his favorite soups. Be sure to subscribe. check out his new channel “Jack on the Go” youtube.com French Onion Soup 1/4 cup (1/2 stick) butter 6 onions (about 3 pounds), sliced 6 garlic cloves, sliced 1/2 cup dry white wine 3 cups canned low-salt chicken broth 3 cups canned beef broth 1 teaspoon Dijon mustard 4 sourdough bread slices, toasted 1 cup grated Swiss cheese 1/2 cup grated Parmesan Melt butter in heavy large saucepan over medium heat. Add onions and garlic and saut? until very tender and brown, about 45 minutes. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.) Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

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Jack Scalfani tackles the most famous Julia Child recipe ever. It is the hardest episode he has ever done. Be sure to join the Cooking With Jack Community: cookingwithjack.net Here is the recipe Ingredients 1 6 ounce piece chunk bacon 3 1/2 tablespoons olive oil 3 pounds lean stew beef, cut into 2-inch cubes 1 carrot, sliced 1 onion, sliced Salt and pepper 2 tablespoons flour 3 cups red wine, young and full bodied 3 cups beef stock 1 tablespoon tomato paste 2 cloves mashed garlic 1/2 teaspoon thyme 1 bay leaf, crumbled 20 small white onions 3 1/2 tablespoons butter herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth) 1 pound fresh mushrooms, quartered Directions 1 Preheat oven to 450 degrees. 2 Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry. 3 Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to side dish with a slotted spoon. 4 Heat fat in casserole until almost smoking. Dry beef in paper towels; it will not brown if it is damp. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat. 5 Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour …

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I made this recipe because I had bought a lot of sweet potatoes that were on sale from the market. When I was diagnosed with Type II Diabetes, sweet potatoes is one of the vegetables that is low on the Glycemic Index that does not make the glucose (sugar) levels spike. This recipe turned out to be one of my favorite things to make all the time. I demonstrated this in 3 of my diabetes workshops and the feedback from the people were all positive. When I have leftovers, I make breakfast wraps with multi-grain wraps, scrambled egg substitute and 1 oz of cheese. Wonderful alternative for breakfast. Enjoy! Want this recipe? Go to my blog at blog.simplyhealthycooking.com Thank you for watching! Please leave comments.

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In this video, Betty demonstrate how to make Incredible Cincinnati Chili-2-Way, 3-Way, 4-Way, and 5-Way. This is not your “Texas-Style” chili, but rather a regional dish that is well-known and loved in Ohio, Indiana, and Kentucky, and the surrounding states. The recipe was originated by a Greek immigrant, Tom Kiradjieff in 1922. He called the dish “spaghetti chili,” and added a Middle Eastern flavor to the dish. Since that time, the recipe has had many revisions and versions, This is the version that is popular in the area where I live. It sounds unusual–but most people love it! Ingredients: 2 pounds lean ground beef 2 chopped medium onions 3 minced cloves of garlic 15 oz. can tomato sauce 1 cup beef broth 2 tablespoons chili powder 2 tablespoons semisweet chocolate morsels 2 tablespoons white vinegar 2 tablespoons honey 1 tablespoon pumpkin pie spice 1 teaspoon salt 1 teaspoon ground cumin 1/2 teaspoon cardamom 1/4 teaspoon ground cloves In a Dutch oven, cook 2 pounds of ground beef, stirring constantly, until beef is crumbled and beginning to brown. Add 2 chopped onions and 3 minced cloves of garlic, and cook along with the beef, stirring constantly, until the beef is brown and the onion and garlic are tender. IDrain any excess fat. Stir in a 15-oz. can tomato sauce, 1 cup of beef broth, 2 tablespoons chili powder, 2 tablespoons semisweet chocolate morsels, 2 tablespoons vinegar, 2 tablespoons honey, 1 tablespoon pumpkin pie spice, 1 teaspoon salt, 1 teaspoon ground …

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Set of 2- Fine Cooking bookazines- One Pot Meals & New England recipes !!!!!

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