Cozy Cooking

FRENCH ONION SOUP

INGREDIENTS
1 tablespoon butter

2 pounds Vidalia or sweet onions, sliced julienne

¼ teaspoon fresh thyme, chopped

½ cup sherry

2 quarts chicken stock

baguette, ½-inch thick slices

Swiss or Gruyère as garnish

DIRECTIONS
Sauté onions in oil in large stockpot until browned. Deglaze with sherry and let reduce. Add stock and thyme and simmer 1 hour. Season to taste with salt and pepper.

Place baguette slices on sheet pan. Bake at 350 F for 10 minutes or until golden brown. 

Place soup into serving bowls or crocks, place 2 croutons over top and sprinkle top with cheese and place under broiler 2 additional minutes until melted. Sprinkle fresh thyme leaves over top as garnish.

Recipe courtesy of chef John Szymanski, CP-FS, CEC, CCA, food safety manager for Kroger.

MARINADE FOR GRILLING BEEF, VEAL, LAMB OR POULTRY

INGREDIENTS
2 tablespoons finely chopped garlic

1 tablespoon chopped fresh rosemary

1 tablespoon chopped sage

1 tablespoon chopped marjoram (or oregano)

2 tablespoons extra-virgin olive oil

2 teaspoons ground black pepper

Two 5- to 8-ounce steaks (or lamb chops, veal or poultry)

DIRECTIONS
Combine ingredients into a bowl and mix.

Season both sides of meat with salt. Rub a generous amount of marinade on both sides and let sit for up to a couple of hours.

Grill to your desired temperature.

As a bonus, you can use the marinade for roasting potatoes.

Recipe courtesy of chef Jamie Adams of il Giallo Osteria & Bar.

LEMON PEPPER KING SATAY

INGREDIENTS
1 pound king oyster mushrooms, caps removed

5 tablespoons olive oil (divided,
3 tablespoons/2 tablespoons)

2 lemons, juiced (approximately ¼ cup)

1 garlic clove, finely minced

1 teaspoon sea salt

½ tablespoon fresh cracked black pepper

DIRECTIONS
Soak wooden skewers in cold water for at least 30 minutes prior to cooking to prevent burning or use metal skewers.

Heat a cast-iron pan to medium heat and pour in 2 tablespoons olive oil, then add mushrooms.

While mushrooms are searing, use a second cast-iron skillet or other heavy bottomed pan to press them down for 2 to 3 minutes.

Flip the mushrooms, add 2 to 3 tablespoons of water to the pan and repeat for an additional 2 to 3 minutes.

Pull from heat and allow pressed mushrooms to cool on a work surface.

Slice vertically into strips, then pierce and weave with skewers. Transfer to plate or dish for marinating.

In small bowl, whisk together the lemon juice, 3 tablespoons olive oil, salt, pepper and garlic.

Pour over the skewers and let sit for 30 to 60 minutes.

Heat a cast-iron grill pan or charcoal grill on medium heat, brush oil mixture, add skewers and cook for 3 to 5 minutes on each side. Serve hot with fresh squeezed lemon!

Recipe courtesy of Happy Seed, LLC.