In the winter there is nothing like a warming bowl of soup. It was cold on Sunday. But, today at the Delaware Beaches the temperatures will rise to the upper 40’s. I’ll take that.
Over the years I have bought tons of magazines. A lot of them have been food oriented. I go through them many times and then I start cutting recipes out and putting them in folders. With a morning coffee I go through them and if something catches my eye, I take it out.
I picked an Onion Soup Recipe that got my attention back in 2013 in a Food & Wine Magazine. It is a healthier version of the traditional French Onion Soup. Traditional soups are fantastic but making them healthier while conserving flavor it’s the trick. That hunk of bread and thick layer of melting cheese makes it high in calories and sodium. Sorry, but it is true.
For Meatless Monday and being that it is a cloudy day this onion soup might be just what you need. I made it yesterday and it is a keeper.
Meatless Monday is a worldwide organization trying to have folks like us eat meatless at least one day per week.
The Recipe
2 tablespoons extra virgin olive oil
2 large onions, (sweet or regular) halved and thinly sliced
Kosher Salt
1/4 cup of dry white wine
1 tablespoon soy sauce
6 cups of beef stock or low sodium broth
Baguettes (either cut your own or buy prepared ones) I used small ones for my large bowl.
Gruyere shredded cheese. I packed that cheese on the baguettes.
In a large pot heat oil until shimmering. Add the onions and cook over moderate heat, stirring occasionally, until the onions are softened and just starting to brown. Maybe about 7 minutes or so. Taste the broth and add a bit of salt and continue to cook over moderate low heat, stirring occasionally until the onions are soft and golden. I would say 20 minutes?
Add the wine and soy sauce to the pot. Cook for a few more minutes.
Add the stock and bring to a boil. Then, simmer over low to moderate heat, again stirring occasionally until the onion broth is well flavored and slightly reduced. Taste again and if needed add more salt.
You can make the soup ahead of time until this point.
Then pre-heat the broiler and arrange the baguettes on a baking sheet and top with the Gruyere cheese. Broil until melted.
To serve this onion soup, ladle it into bowls and top with the cheese toasts. You may sprinkle a little bit of cheese all over the soup prior to placing the cheese toasts, as well.
Hope this will be a keeper for you too. Remember AboutMyBeaches has a FB page just in case you want to chime in.
This blog started in 2009 with the idea of offering the readers who want to be in the know about events, restaurants, reviews, where to shop and what to cook for dinner.
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Don’t you love those recipes that you keep making them year after year. At times they are only made at certain times. Could be holidays, birthdays, or just because.
I call these recipes Keepers. We keep them close and even though they may not be an original recipe, then you make it your own by adding a little bit of this or a little bit of that.
In 2007 Rachel Ray shared one of her mother’s recipes. It is called Elsa’s Cider Beef With Smashed Cheddar Potatoes. Over the years I have made it and truly love it.
Following is the recipe for this comfort food, more so on a chilly winter night like tonight.
2 tablespoons of extra-virgin olive oil
3 tablespoons of butter
2 lbs. top sirloin, trimmed and cut into 1 1/2 inch cubes
salt and black pepper
1 large onion, chopped
3 medium carrots, peeled and chopped (I added an extra carrot)
1 lb turnips, peeled and chopped
4 tablespoons of all purpose flour (If you make this recipe gluten free you need another type of flour. It will work.)
2 cups good quality apple cider (dark and cloudy) 100% cider, not juice
1 15 ounce can of beef stock
3 lbs of Idaho potatoes. I did half and half adding sweet potatoes, peeled and chopped.
1/2 cup milk (I used fat free half and half)
1/2 cup sour cream (I used light sour cream)
2 cups shredded sharp white cheese (I used extra sharp)
3 tablespoons chopped or snipped fresh chives.
Pre heat oven to 425 degrees.
Place a large stew pot or Dutch oven with a lid over medium-high heat. Add the olive oil and butter. When the butter melts, season the beef with salt and pepper. I used rock salt. Add to the pot. Brown on all sides about 7 to 8 minutes.
Add the onions, carrots, and turnips and cook for about 5 minutes.
Sprinkle the veggies and meat with the flour and stir to combine for about 1 minute.
Stir in the apple cider and the beef stock, bring to a boil, cover the pan and transfer to the oven. Braise it for 45 minutes.
In 15 minutes boil the potatoes in salted water. Make sure the water covers the potatoes. Bring to a boil over high heat, then reduce the heat a bit. Cook about 15 minutes until tender.
Drain the potatoes, return to the pot and add the milk, sour cream, and cheese. To mash the potatoes I used a hand blender, then added a bit of salt and pepper (optional) and the chives. Cover and keep warm. If they cool off then place in microwave and reheat.
To serve, ladle the stew into bowls. Make a well in the center and fill with the potatoes. I put the potatoes first and made the well and then fill with the stew. Your choice.
It is delicious. The combination of beef, turnips and apple cider gives a distinct flavor.
Hope you like it.
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Hello there. It is Saturday, January 9th. Life continues as it should and here in Rehoboth Beach, Delaware, we continue to experience great food even through a pandemic.
The Rehoboth Foodie, our local celebrity when it comes to restaurant reviews has a weekly radio show on 92.7 FM where he invites guests and have a one on one chat. I was honored to have been invited for today’s show. It will take place at 2 p.m. If you are a local then you can tune in but you can also stream it on http://www.wgmd.com.
My talk with Bob included the traditions of my Puertorican heritage. It was Three Kings Day or the Epiphany when we taped so I was able to bring him some pasteles, fried plantains, mojito, arroz con gandules (pigeon peas) and Puertorican famous Coquito which the eggnog.
It was a lot of fun and I got to know Bob better and experience his sense of humor.
Also on the radio show you will hear from SoDel Concepts’ Corporate Pastry Chef Dru Tevis and Baywood’s Head Pastry Chef Ellie Keck for a behind-the scenes peek at how they keep 12 restaurants in fresh, new desserts.
Have a beautiful day. It is chilly in Southern Delaware but the sun is out!!
Remember AboutMyBeaches has a Facebook Page where you can read what’s going on and leave me some comments.
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The Delaware Beaches have been crowded this Holiday Season. Why not? The weather has been somewhat “warm”, the beach is an inspiration for many, shopping could be a therapy for most. A change of scenery which feels soooo good.
This area is a foodie’s paradise. You really find a wide variety of foods and establishments. I have felt very safe in the restaurants. They are really doing a good job.
Having lived here for a long time I have my favorite restaurants. My blog was started in 2009 to promote the area. And, I think I have.
One of such restaurants that I use like a neighborhood restaurant is Shorebreak Lodge, located at 10 Wilmington Ave. in Downtown Rehoboth Beach. They will be open for lunch and dinner Thursday, Friday, Saturday and Sunday from Noon until 10 p.m. http://www.shorebreaklodge.com
You can reserve online or you can call them at 302-227-1007.
Shorebreak also has Bar Seating. Great when there are only two of you. Good music and great wines.
If you would like a French 75 Cocktail this will be a good restaurant to try one. Ask to be made with Courvoisier instead of Gin.
I can tell you that I have loved everything I have tried at Shorebreak. But I always, for the most part, order the Grilled Octopus. It is the most tender octopus you will ever try. You can ask my brother, Miguel.
The Char Grilled Octopus is placed over Kohlrabi garbanzo slaw, harissa aioli.
The Seared Duck Breast melts in your mouth. Served with fingerling potatoes, beet greens and a butternut squash puree.
The Day Boat Scallops are huge. Most of all offerings can be served as appetizers or entrees.
The Shrimp N Grits are so well seasoned including a chorizo sauce.
The Deviled Eggs are very popular. A House Chimmi sauce and house cured bacon. What’s not to like?
You see that Hummus photo? Someone in the group said I don’t want any. I will tell you that it is outstanding. Pepita pesto, pickled red onion, garbanzo beans and toasted naan.
Brie N Naan was another choice for the table. Great for a crowd.
Coming to the desserts which are usually ordered when there is a group. Carrot Cake, a Key Lime Cake and a Chocolate Cake were sweet endings with everyone taking a bite here or there.
Enjoying a dinner with friends, good conversation, tasty food….all priceless!!
Shorebreak Lodge has a Facebook Page. AboutMyBeaches has a Facebook Page, as well where you can read little teasers of what’s to come to the blog or just leave a comment there. Until then, Have a Great Week.
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I don’t know about you but I think we are becoming better cooks nowadays. I wish I could say the same about baking. It is not my forte but I can make a few things too.
I always say that Thanksgiving is a time for an overabundance of food, but, Christmas I like a more simple meal. If you saw my last post a prime rib roast is nothing simple. It makes an amazing presentation, more so if cooked right.
As New Year approached I think I had my fill of beef. Time for some lobster. It looks so pretty at a table and it is delicious. I decided to make a Lobster Newburg. I usually make recipes my own because I add a little bit of this and a little bit of that. At times a secret ingredient of saffron can make it taste out of this world. A few sweet peas….not sure if that’s even on a Lobster Newburg. Some make toast points…..Oh no, we had it over pasta. Pair it with a French 75 cocktail using Courvoisier instead of gin, believe me it is to die for.
The broth had so much taste because using the shells it is the way to go when making a seafood broth.
Save the rest of the broth. You can freeze it for another time.
New Year’s Day is a new beginning. Starting up with a decadent breakfast is always a must. Eggs Benedict, my own style too. Did not want any bread so on top of the grilled asparagus and Surry ham from Surry, Virginia, poached eggs and homemade Hollandaise Sauce.
And then came the Apple Toddy. This recipe has winesap apples which are hard to get around here, nutmeg, allspice, cloves, sugar, grated orange rind, rum, peach brandy, apple brandy, bourbon and lemon juice. You need to start this by cooking the apples then everything goes in a crok in a stoneware crock for 16 weeks. So start way before the holidays and place it in your garage in a cool place.
To drink it pour in your desired glasses and you can cut the apples up in bite size pieces. I never used to enjoy it years ago but I have acquired a liking for this old family recipe.
So in order to finish the day I wanted to get some black eyed peas. Nowhere to be found. Yeap, I went a little too late to some of the stores. I wanted that good luck everyone says they bring you. Black beans will have to do. I decided to make a black bean soup which if I say so myself was pretty good for not planning anything in advance. A little garnish here or there and it turn out as good as the photo shows.
And so another year begins. I did not make any resolutions. I will take one step at a time, enjoying every moment, every day.
Wishing you the best for 2021.
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One thing this pandemic did not take from us was that we still were able to get together. Some had a small gathering like I did while others were Zooming or Face Timing. We all had smiles on our faces. There were so many decorations, lights and all.
In Southern Delaware homes had beautiful Christmas lights. Whites, blues, and combinations thereof. I have been driving after sunset and checking the neighborhoods.
Cooking has become a passion of many. There are so many photos being passed around of the food at everyone’s table.
Some years ago I would celebrate dinner on Christmas Eve but lately I enjoy it more on Christmas Day with my guests coming around 6 p.m.
I made my Puertorican Coquito which is the traditional eggnog of Puerto Rico. It is not thick but it is truly delicious. It is usually made this time of the year and given to family and friends.
Most years I have a standing rib roast. I have also had a whole filet, as well. This year another gorgeous rib roast from Hickmans located on Coastal Highway in Rehoboth Beach was a winner. So much so I fogot to take photos of the side dishes. They were simple but complemented this gorgeous prime rib. Starting with a Caesar Salad made by TC who makes the best. A spinach gratin, mashed potatoes adding Crema, and broiled grape tomatoes with a hint of homemade pesto.
Lucky that we all liked our meat rare.
Rib roasts look intimidating but they are really not hard to cook. If you have someone like TC who knows his way around the kitchen then what’s to worry. Me? I have not had an oven since October so him cooking was perfect. These were 5 ribs which left us with leftovers which is exactly what we wanted.
A successful dinner party is priceless when the food is as delicious as this. It is also successful when your dinner guests bring to the table laughter, good conversation and an acknowledgement that friendships are so important.
Not one pie but 3 pies. Once again since I did not have an oven my pies were courtesy of Pasqualini’s located at 375 Atlantic Ave. in Rehoboth Beach.
The first pie on the left was a mixed berry pie. Here is a close up.
The second pie was requested. It is a mincemeat pie. These pies were first served in the early middle ages, filled with a mixture of finely minced meat, chopped fruit and a preserving liquid. No meat is in the pie anymore. Lots of raisins and pretty good it was.
I like cherry pies so that is probably why the third pie was cherry.
Coffee, party crackers, Coquito and more laughter. I think we all had fun. The holidays come and go so quickly. With our smaller group this year we were able to spend quality time at the dinner table which to me is the center for family and friends.
From this post I will be sharing my food photos, as well on social media. Why not? It really was a delicious meal.
New Year’s? I have no idea what we will be fixing. I find that Thanksgiving is abundance, Christmas is more subdued and New Year’s could be a fun menu. Stay tuned.
Happy New Year. Wishing you the best for 2021. Health, Happiness, and Acceptance.
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Taking advantage of one glorious Sunday, probably the nicest day in the next coming week, as rain, and even some snow are in the forecast.
Lewes is totally decorated for the holidays. Being that it is a balmy weekend, so many people are visiting the Delaware Beaches taking also advantage of outlet shopping with tax free shopping as well.
Me? I have been enjoying those blue skies and thanking that living at the beaches is not to be taken for granted.
Harbour opened at 134 West Market Street in Lewes, DE year. They are now serving lunch from 11:30 until 2:00 p.m. with Happy Hour, Food and Drink Specials from 3 until 5 p.m. Dinner takes place from 5 p.m. until 9 p.m. Opens from Wednesday until Sunday. Reservations are required by phone at this time by calling 302-200-9522. Check out their website at http://www.harbourlewes.com
We arrived with no reservations at around 1:30 p.m. and were lucky to see that a couple was leaving the perfect table under the awning with beautiful view of the canal.
The restaurant is quaint. Has a private room for your special events, a nice bar and two indoor dining rooms.
A couple of Bloody Marys on this pretty Sunday. Checking out the menu. More than a few specials, as well.
I ordered their Farmers Market Salad to be topped with salmon. It is a simple salad, dressed lightly but the salmon is what makes it special. It is so delicious. Try it next time. Very much recommended.
Do you like Fish & Chips? A very good one it is served here at Harbour. It is craft beer battered Virginia Founder. Lightly fried and full of flavor too. Fries, coleslaw and a remoulade sauce on the side.
You love sitting outside even when chilly? Harbour also has heaters even though today was just perfect weather.
Hope your weekend was awesome. And, please continue to read my posts. Thanks.
Until then, I remain….
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Full of atmosphere, Eden is located in the trendy street called Baltimore Ave., in Downtown Rehoboth Beach, Delaware. 23 Baltimore Ave. to be exact, in the beach block.
Last night this was a destination for us. How surprising to see Rehoboth Beach full of cars. It is a balmy weekend in Southern Delaware, and the beaches, tax free shopping and a foodie paradise are part of the charm of what many call the Nation’s Summer Capital. The town is fully decorated for the Christmas Holiday. It usually is but this year both, commercial businesses and homes have gone all out. Saying goodbye to 2020 in a big way.
Eden has Happy Hour every day, and specials too. Wine diners and professional service is always a plus. Their tel. is 302-227-3330 and their website is http://www.edenrestaurant.com.
Love their Grilled Caesar Salad with a sun dried tomato/olive tapenade and pecorino romano. I always order it and it never disappoints.
I don’t think you see Antelope in the many restaurants in Rehoboth Beach. It is always on their menu. Last night was my choice. I chose not to get the sweet potato mashers so only bacon roasted Brussels sprouts for me. The antelope tenderloin was cooked medium rare and topped with a berry/red wine reduction. Full of flavor and tender.
This meat comes Broken Arrow Ranch in Texas. They are milder tasting compared to the ones farther north. I found out that Texas antelope is more tender because they do not confront the same predatory threats on the ranch.
The daily fish special was the Rockfish on top of pasta and veggies. Well received. This is a local fish and it is also very mild. Looks amazing, don’t you think?
No dessert because watching what you eat at this time of the year is a must.
Have a beautiful weekend.
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