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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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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To say that 2020 has been quite a year is an understatement. It has impacted so many, even our resort areas who in their second season a lot of the festivities have been canceled, including the Southeastern Delaware Artists Studio Tour right after Thanksgiving. It has been postponed until next year.
One of those artist is Master Potter Sabie Carey. 20 years ago I had commissioned her to make me oversized dinner plates. I still used the plates all the time and I don’t even have to get a salad plate because everything fits just right. My 12 inch plates also fit in my dishwasher.
I contacted Sabie to see if I could stop by her studio. It takes about 20 minutes from Rehoboth Beach. You should call her to make an appointment or just ask when she is going to be there. Next is her business card.
I am always in awe at the beautiful pieces a potter can make out of a lump of clay. Must be so rewarding and so full of accomplishment.
Her studio is small but that is all you need to appreciate her work.
It is that time of the year and even though I use my plates frequently, they really show off during holidays. Sabie has many things in her studio for you to pick and choose from. Following are some of the photos I took the other day.
There is still time to order something for the holidays.
Our talented artists in Southern Delaware make one of a kind pieces. I enjoy so very much every time I get the opportunity to engage in conversation with them. My Sabie plates I love and they are made to be used and enjoyed every single day.
Have a great week and remember that in the hands of a potter the clay becomes magical.
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Some of us that like to cook say that the best restaurant is usually your home. It is even better when you have friends over.
The idea of having a few over for Brunch and then off to check out Mill Pond Garden in Lewes, was a no brainer. Mimosas, Bloodys, what would be better? The weather? Of course, and it did hold off.
My previous post is about Mill Pond Garden. Check their website for upcoming events. They open to the public once a month and I cannot say enough about how beautiful this garden is. http://www.millpondgarden.com
The primary purpose for brunch was to shake off headaches and give a rest to gurgling stomachs. An Englishman by the name of Guy Beringer supposedly invented the brunch. It was really to pacify his own hangover. He wrote an essay; Brunch: A Plea, in 1895. This was written to help those who nursed hangovers every Sunday morning from the night before.
And, no, we were not nursing any hangovers last Sunday. We just wanted an excuse to get together with a few and for a couple of hours enjoy their company, chatter, and good food.
The ham cooking, the breakfast casserole almost ready and the aroma filling the house on Sunday was priceless.
The following 2 recipes are keepers. They are easy to assemble and cook and you still can enjoy your company.
Ham with Maple Syrup Glaze
The ham went perfectly with the casserole. This ham was approximately 11 lbs. It was hard to find a spiral this time of the year. Not yet holiday season.
Pre-heat oven to 300 degrees. Place ham in a roasting pan and pour about 1 cup of good apple cider in the pan. Cover with aluminum foil and bake for 1 hour and 40 minutes.
While cooking, make the glaze. It takes no time. 1/2 cup maple syrup, 1/2 cup dark brown sugar, 2 tbsps of grain Dijon mustard, 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg. Mix all ingredients in a saucepan over low to medium heat and simmer for 2 minutes. Set aside.
When ham is heated through, remove the aluminum foil and brush all the glaze between the spiral layers. You want the ham covered with glaze. Raise the oven temperature to 400 degrees and cook uncovered until the glaze is caramelized. Let it rest for 10 minutes if you are eating it that day. I cooked mine on Friday evening and covered it well without slicing it. On Sunday the ham was taken out in the morning so as to get it to room temperature and I made another batch of the glaze so as to drizzle it over the ham.
The Breakfast Casserole
This casserole is made the night before. Then, place in refrigerator.
24 ounces frozen shredded hash brown potatoes
salt and pepper
12 eggs
2 cups half and half
1 tsp season salt (or just salt)
1 1/2 cups cheddar cheese grated
1 1/2 cups pepper jack cheese grated
2 cups of chopped ham or your prefer meat. I used sausage with sage.
Grease a 9 x 13 inch pan. Add the frozen and shredded hash brown potatoes at the bottom of the pan. Pat them down. Sprinkle with salt and pepper.
In a large bowl, whisk eggs together. Add half and half, season salt, cheddar cheese, pepper jack and chopped meat. Please note that if you are using sausage, it should be cooked and crumbled beforehand.
Pour over the top of the frozen potatoes. Cover with foil and refrigerate overnight.
Bake uncovered at 350 degrees for 90 minutes. Let it rest for 10 minutes before serving.
I did take it out before the 90 minutes because it was ready. This casserole cuts very easily. It will not crumble. Perfect for a crowd.
We had gorgeous tomatoes with mozzarella and basil drizzled with a high grade balsamic. And for dessert a floating island topped with berries including my own figs. As it happens I forgot to take those photos. Take it from me…..delicious.
We all had an egg-cellent time!!
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Mill Pond Garden was a total surprise to me. No idea something this pretty was in close proximity to my own home in Rehoboth Beach.
It is located on Red Mill Pond in Lewes. It is the private home of Michael Zajic and his wife, who bought the property 10 years ago and the garden opened to the public about 4 years ago. You have to love flowers and gardening and landscape design. Mr. Zajic has a long history in all those things. Currently he is working on the Delaware Botanic Gardens in Dagsboro.
Mill Pond Garden opens to the public once a month and later during holidays they have different events to show off during that special time of the year. For more information please visit http://www.millpondgarden.com.
On the link above mentioned you will be able to buy tickets, as well. It is $12 per car and you can have up to 6 people in your car. Once you get to the property you will park in the cul de sac and enjoy this special place.
I went to the September opening. And will be going again with friends this coming Sunday the 11th. In case of rain then Wednesday the 14th will be the other date. Keeping my fingers crossed. The photos on this post were taken in September. On this next trip the garden will showcase Mums, Asters, and Mist Flowers who they call “Gems of the Autumn Garden”.
I cannot imagine waking up every morning to experience nature’s beauty It has been hard work and everything has been designed and done my them and helpers. Even the walkways.
I thought he had planted the water lilies but he said those were indigenous to Delaware and no he did not.
The garden is soothing and full of surprises in every corner.
I wanted to be his neighbor because across the street the garden continues to display a koi pond, ferns and many perennials as well as annuals.
When clicking on the gallery, if it is shaded just click on each individual photo.
The garden is open from 10 until 12:30 p.m. It is best to buy tickets from the website above mentioned because you have to choose the time you would like to visit.
Hope you do visit on Sunday and if not, then you will have to check my next post. Until then have a beautiful Fall Season.
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I started putting recipes under the heading of Meatless Monday some time ago. No, I did not start this movement. But in 2003 Sid Lerner, the Founder of The Monday Campaigns, in association with the Johns Hopkins Center for a Livable Future did.
It is a way to give us one day of healthy eating where you can leave all meats behind. It is for Monday since we all see it as the beginning of a new week. Basically, you can do it any time.
Sharing the Fresh Tomato Tart recipe because at this time of the year the tomatoes are amazing. Delaware is known for its tomatoes.
The recipe was given by the late Debbie Meinhardt from Ocean City, Maryland. At the time, I was the Chairperson for a cookbook from the Worcester Country School, now known as the Worcester Preparatory School, located in Berlin, Maryland.
The Title was A Collection of Recipes II. It was back in 1997. I use the book all the time. The recipes are good and best of all is that the contributors were all friends.
Fresh Tomato Tart
1 refrigerated pie crust (1/2 of a 15 ounce package)
2 cups (8 ounces) shredded mozzarella cheese
1 cup of chopped fresh basil
3 medium sized ripe tomatoes, peeled and cut into 1/2″ slices
1 1/2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Pie: Crust:
Fit pie crust into a 10 inch tart pan or pie pan according to package directions. Trim excess pastry along edges.
Generously prick bottom and sides of pastry with a fork.
Bake at 400 degrees for 5 minutes. Cool.
Filling:
Sprinkle cheese evenly into pastry shell and top with basil. Leave a few leaves for garnish.
Arrange tomato slices on top. I used 2 big tomatoes. Brush or sprinkle liberally with olive oil and also sprinkle with salt and pepper.
Place tart on a baking sheet. Place baking sheet on lower rack of oven.
Bake for about 40 minutes.
Remove from oven. Top with leftover basil as a garnish. Let it stand for 5 minutes before serving.
Just assembled and ready for the oven.
Out of the oven, ready to eat after garnishing it.
Enjoy!!
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