Friday, March 17, 2017

Rouxde Onion Soup

Last week's episode of The Rouxde Cooking School Podcast, Knife to Know You, saw us covering knives. It was a fun time and I said that I would put up a recipe that would get people to practice their knife skills.

Well, here it is.

It took a little time because I wanted to make sure I had the recipe dialed in to where I was happy with it but I have successfully tested it on humans and they liked it (providing they weren't lying of course).

Baltimore got a few inches of snow and ice the other day and we all had the day off. After a few hours of hanging out on a hill sledding with the kids I invited a bunch of friends over to the house to test out the soup.

This recipe easily fed six adults and four children with enough left over for seconds a few times over.

So lets get to it.

Rouxde Cooking School Onion Soup

4 red onions- thinly sliced
4 white onions- thinly sliced
2 yellow onions- thinly sliced
1/4 cup canola oil plus extra for rubbing on the bagutte
1 baguette- sliced into 1 inch thick rounds
 12 cups of chicken stock
2 tablespoons chicken base (optional, but worth it- I use better than broth)
2 tablespoons shiro miso (optional but makes a big difference)
3 bay leaves
2 tablespoons fresh chopped thyme
1 cup apple cider
1 pound cheddar (mild melts better)- shredded
3 tablespoons kosher salt
1/4 teaspoon fresh finely ground black pepper

Halved Onions
©2017 John Houser III
©2017 John Houser III
 • Heat your oven to °375F.

• Rub both sides of your baguette slices with canola oil. Put them onto a sheet pan and bake in the oven until golden brown.
©2017 John Houser III
• In the largest pot you have over high heat, add the 1/4 cup of canola oil and heat until smoking. Add the onions and cover. Let cook for five minutes and then begin stirring them. Be sure to keep the heat high and to stir them every few minutes to keep from burning. DO NOT ADD SALT!! cooking onions for 45-60 minutes to develop a good brown color. You don't want them darkly caramelized, but a nice medium brown is good.

• While the onions cook, bring the stock, chicken base, miso, bay leaves, thyme and salt & pepper to a simmer over high heat. Turn the heat to low and keep hot.

• When the onions are looking brown and a little dry, deglaze the pot with the apple cider. Add the stock and simmer the soup for another fifteen minutes.

• Turn the oven onto the broiler setting

• Ladle soup into an oven-proof crock. Top with a couple baguette slices and then the cheese. Place under the broiler until the cheese is melted, bubbly and if you're like me, a little burnt.

• Enjoy!!!!
©2017 Leana Houser





Friday, March 3, 2017

Taters GonnaTate



©2017 John Houser III
So episode three is out. You can find it here:

Soundcloud:

https://soundcloud.com/user-593410316/taters-gonna-tate

It's a super funny episode (if I may be modest), but it's also very informative and entertaining as well. 

We covered potatoes this week and talked about their history as well as the reason potatoes became popular across Europe and then the USA. 

We hope you like it. If you listen to it, I can't see how you won't. I'm that funny (Bex is terrible as usual). 

At the end of the episode, I talked about the recipe I was going to make and that's why we're here. To learn how to make the following:





Hasselback Potatoes Au Gratin

3 oz Parmesan cheese- finely shredded
5 oz cheddar- finely shredded
1 tablespoons thyme- finely chopped
6 sage leaves- finely chopped
2 large cloves of garlic- finely microplaned or finely chopped and mashed into a paste
2 teaspoon kosher salt
1/8 teaspoon pepper
1/8 teaspoon fresh nutmeg- finely grated
2 tablespoons Dijon mustard
2 tablespoons miso paste
2 cups (1 pint) heavy cream
3.5 pounds of Russet Potatoes- sliced thinly (1/8 inch thick) on a mandolin or by hand (you're a beast if you do it this way)


• Preheat an oven to 400° F

• Mix the first eleven ingredients in a large bowl until combined.

•Fold in the potatoes and using your hands, make sure every slice is covered with the cream sauce

• Place the potatoes up in an oven-proof pan like dominoes. Regrdless of shape, make sure they are all up and not flat

• Cover with aluminum foil and bake for 45 minutes

• Uncover and bake for another 30 minutes

• If it is not crispy or brown enough, finish under the broiler until your desired crispness/ color


• Let it cool for at least 10 minutes before serving

• Enjoy!!


©2017 John Houser III




If you have questions, please feel free to ask me through here or at john@rouxde.com or at rouxdecookingschool@gmail.com

Cheers!!