We would like to share our recipes with you here as well as recipes you would like to share with us as well! Feel free to email me with your favorite recipes you'd like for everyone to see along with a photo of your dish. My Email is bbethea@bdkitchenco.com
Thanks! Bill Bethea
French Onion Souped Garnished with Fresh Basil and Green Onions
September 26, 2011 - Hot French Onion Soup
French Onion Soup is not French at all. It is Lyonnais. It was developed for laborers and was very inexpensive to make. Through the ages it has become a classic soup that is severed in very upscale restaurants. In today’s cuisine no matter whether it is winter or summer this is a favorite to serve as a prelude to a fabulous dinner or as a side to wonderful lunch. It is very hearty and light at the same time. So whether you are having a soup and sandwich or as an appetizer you will enjoy the richness of what was once served to only the labors.
Serves 4 2 cups thinly sliced whole yellow onions 2 cloves of roasted garlic 1 very finely minced shallot 3 tablespoon of butter 4 cups of beef stock 2 tablespoons of flour
In a frying pan on medium to high heat place 1 tablespoon of butter. Add the very thinly sliced onions and sauté until caramelized. Add roasted garlic and shallots. When tender remove from heat.
In a second frying pan use the last 2 tablepoons of butter. Add the flour and make a very dark roux. Deglaze with 4 cups of beef stock. Add the carmalized onion mixture to the liquid and simmer for about 15 minutes. In an oven safe single serve soup crock as pictured here place a toasted crustini in the bottom, spoon the onion soup mixture on top and finish with a heaping layer of mozzarella or white cheese of your choice. Bake in a hot oven for about 15 minutes or until cheese is bubbly and browned on the edges. Serve on a cold day.
ENJOY!! - Wanda Calkins
Grilled Artichokes with Lemon Garlic Butter
September 19, 2011 - Simple Grilled Artichokes
Grilled artichokes are always a favorite of mine to serve when entertaining. They provide a conversation point as to how others make it or even eat these hardy thistles. Pictured here is a relatively simple way to enjoy them. The grilled artichoke served simply with a clarified spiced butter. Dip the leaves in and enjoy the buttery goodness of the soft inner portion of the leaf!
To prepare, take 2 large artichokes and cut off about 1/3 inch from the very top. Slice any browned flesh off the stem but try to keep as much of the stem on the artichoke as possible. Clip all the needle points off the rest of the leaves.
Create 2 rings for the artichokes to sit in that are tall enough to keep the artichokes clear of the boiling liquid we will be steaming the artichokes in. Do this by rolling up a bit of aluminum wrap and shaping into a ring.
Place the rings in the pot and stand each choke into the rings stem down. Pour in water until about one inch of water is in the pot. Season the water with salt, pepper and Tony’s Creole Seasoning. (About a tablespoon each) Add one teaspoon of crab boil (optional). Squeeze in one lemon’s worth of lemon juice and place the squeezed halves into the water. Place a whole pod of garlic with the tops sliced off in the liquid as well. Drizzle a little olive oil on top and close the lid.
Bring to a boil and reduce to medium heat cooking the artichokes for about 35 to 40 minutes. Remove the chokes and allow to them to cool.
Carefully remove the lemon halves and the garlic pod. In a small sauce pot melt a stick of butter until the white solids separate. Remove the solids and season the butter with some Tony’s. Squeeze the garlic pod until the cloves give up their garlic goodness and add to the butter. Steep the cooked lemon halves in the butter sauce as well to add additional flavor to the butter. When ready to serve, remove the lemon.
Slice the artichokes in half length wise as pictured. Baste the chokes with some olive oil and place the halves on a hot grill. Grill each side until pronounced grill marks are observed. Serve hot with the butter sauce. Enjoy! -Bill Bethea
