It's hard to believe it's the end of November already! Where did the time fly?
Thirty blog postings in 30 days. That was the rule. Thirty days of cooking or dealing with leftovers, too.
Well, tonight we celebrate. I don't know what's on the menu, yet, but I'm heading out to the grocery store thinking I might go hog wild on wild hog. Or something like that.
Full report with pictures later this evening.
Until, then, tally-ho!
And here's the feast: grilled filet mignon with grilled vegetables and avocado, and French onion soup. Capped with a Paradise Ridge Cabernet.
Perfect end to a perfect month.
French onion soup is one of my favorites and it's so easy to make. Just saute some onions (I use 3 Spanish onions) in about 3 tablespoons of butter for about 20 minutes, stirring frequently. You want to brown the onions and they will reduce to quite a mass after 20-30 minutes. Then I add a half cup of vermouth to deglaze the pot and finally top it up with 2-3 cups of chicken stock. You can also use vegetable stock with the same effect. Grind in some salt and pepper and let it cook for 30 minutes.
To finish off my soup I ladle it out into oven proof bowls, toss in a crust of toasted bread (tonight I used English muffins), top it off with some fresh mozzarella and brown in the oven under the broiler. The result should be tasty, brown cheese on top of the bread on top of the soup.
As for the rest of the meal, it was grilled outside. I let the filets sit for 10 minutes before slicing them and I could have sliced them thinner except I was about to grab them and chomp them down off the grill.
Try not to cook when you're hungry!