Party’s over. Actually, that’s not true. The party is just beginning!
We are now officially getting back on track with the eating. (Not that we were so wildly off the rails, but still. It’s time.)
Tonight we dined on our old favorite French Onion Soup with new favorite Garlic-Roasted Cauliflower. Both are Barefoot Contessa recipes, naturally. The latter from her new cookbook, How Easy Is That?, which we are blowing through. Everything has been terrific, including this cauliflower recipe. We are totally making that again. Maybe tomorrow.
French Onion Soup (Barefoot Contessa)
- 2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
- 1/4 pound unsalted butter
- 1 bay leaf
- 1/2 cup medium-dry sherry
- 1/2 cup brandy or Cognac
- 1 1/2 cups good dry white wine
- 4 cups beef stock
- 4 cups veal stock
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- Freshly grated Parmesan
In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
- 1 head garlic, cloves separated but not peeled
- 1 large head cauliflower, trimmed and cut into large florets
- 4 1/2 tbsp olive oil
- 2 1/2 tsp kosher salt
- 1 tsp ground black pepper
- 1/4 cup finely chopped flat-leaf parsley
- 3 tbsp pine nuts, toasted
- 2 tbsp fresh lemon juice
1. Heat oven to 450 degrees F. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds; drain and peel. Cut the largest cloves in half lengthwise.
2. On a rimmed baking sheet, toss the cauliflower with the garlic, 3 tbsp olive oil, 2 tsp salt, and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20 to 25 minutes.
3. Transfer the cauliflower to a large bowl with the garlic and pan juices. Add the remaining 1 1/2 tbsp olive oil, parsley, pine nuts, and lemon juice. Sprinkle with 1/2 tsp salt, toss well and serve hot or warm. Serves 6.