Wonderful Sabayon Recipe

I am not sure where this recipe came from but it is in my kitchen book and I have made it a half a dozen times over the years.  It traditionally uses Champagne but my sparking beverage hails from California so I'm going to call it Sabayon rather than Champagne Sabayon.  It is rich and filled with all of the worst things for you, however, it is incredibly delicious.  When serving, use the Sabayon sparingly and balance it with fresh fruit.  Here is the Sabayon recipe.
Create a double boiler fitting a thick bottomed pot and a bowl that when placed in the pot, doesn't allow for the steam to escape.  Remove bowl and heat the pot with 2" of water over medium heat.  To the bowl, add 1/3 Cup Sugar and 4 Egg Yolks.  Beat with a hand mixer until the mixture is thick, pale, and ribbons.  Place the bowl in the pot with the hot water and add to the mixture 1 1/2 Tbl Kirsch, 3 Tbl Sparkling Wine, 1 tsp Fresh Lemon Juice, 1 tsp Grated Lemon Zest.  (If you don't have Kirsch add 4 1/2 Tbl Sparkling Wine.)  Beat on high until the mixture is thick and fluffy.  Add the bowl to an even larger bowl filled with ice water.  Continue beating until the mixture is cool.  Transfer to a clean bowl.  This can be made in the morning and refrigerated until dessert time.  Cover with plastic wrap making sure the wrap actually touches the sabayon so a skin doesn't form.
When ready to serve, in a separate bowl, beat 1/2 Cup Heavy Cream until soft peaks and fold into the egg mixture.  Layer the Sabayon and Fresh Berries in a tall fluted glass.  Serve with the open bottle of Sparkling Wine!  Serves 6.

French Onion Soup

 From this.  Buy 6 Large Fresh Onions.






To this.  Slice thinly.  Preheat pot over medium heat and add 4 Tbl UnSalted Butter.  Add sliced onions increase to medium high and cook uncovered, stirring frequently.




To this.  After 10 minutes they begin to lose moisture and will reduce in volume.






To this.  Continue cooking and stirring often for an additional 50-60 minutes until onions begin to turn golden brown.  Reduce heat slightly to avoid burning if needed.

To this.  Measure 3/4 Cup Madeira and add it 2 Tbls at a time.  Continue to cook and stir until deep brown.  Start to finish, the onions cooked for 1 hour 10 minutes.  Add 2 Cups Chicken Broth and 3 Cups Beef Broth.




To this.  Ladle into bowls, top with Sliced French Bread (for gluten free use gluten free bread) and top with Grated Gruyere Cheese.






To this.  Broil until the cheese melts and is golden brown.  Serve at once.

Tarte Tatin

I love the foods of autumn!  Yesterday I noticed the light of the sun has changed providing longer afternoon shadows.  Maybe it's that school is back in session in the deep south or maybe I am ready for some football, or both.  None the less, I woke this morning craving this dessert and am going to make it later.
I see I have a fan from Ithaca and if you are in college and have access to an oven and a heavy oven proof skillet, you can make this!  In the next month or so, apples will be in full season so you should give this a try.  A bonus would be if you find an orchard where you can pick your own!  This goes fast, so you have to have your prep done first and your oven should be hot.
Defrost Puff Pastry.  (Puff Pastry can be found at most groceries in the frozen section.)  Preheat oven to 400 F.  Peel and core 2 Golden Delicious Apples. Cut each apple into 12 wedges.  I like to use the gadget that cores and sections the apples.  Roll thawed pastry til just big enough to fit in the pan keeping it as thick as possible. Using a knife, cut off the pointed corners of the pastry.

In a 10" oven proof skillet over moderate heat, melt 2 Tbl UnSalted Butter and add 6 Tbl Sugar. The old time iron skillets work well for this though I used my brand new Calphalon Unison 10" skillet.   Using a wire whip, stir continuously until the mixture looks like the color of toffee. If you are using a nonstick pan, use a coated whip so you don't scratch the surface.  This should take about 2 minutes.  Remove from heat.  Add apples, curved side down or in a shingled arrangement. Drape with the pastry, tucking in the sides and lightly tucking the pastry around the apples and place the pan in the oven. 
Bake for about 20-25 minutes until pastry has risen and is golden brown. Remove from oven.
Immediately, place a plate upside down on top of the pan.  Carefully flip the pan over so the apples are now on top of the pastry.  Cut into 6 (or fewer) wedges and serve immediately.  Add vanilla ice cream or whipped cream and a sprinkle of cinnamon or freshly ground nutmeg.  This does not store well in humid climates.  Plan on eating it all right away and rest assured, that isn't hard to do!

Sharping Your Knives

One of the most dangerous things in the kitchen besides broken or damaged tools are unsharpened knives.  As long as I don't fly to vacation, I always pack my own knives.  I traditionally bring a paring knife, a serrated tomato knife, and a 5" Santoku although in the past I used to bring my 6" Chef's knife.  I have mentioned this in previous posts but am reminded again, as I am on vacation, and once again I would have been subject to the wooden block with all of the cheap knives.  I drove here so I don't have to use these knives, but they are horrible.

When a knife is dull, instead of cutting through the food, the blade actually moves or rolls the food and causes your fingers to be under the blade.  A finger cut doesn't stop bleeding very quickly.  Keep your knives sharp by learning to use a steel.  Run the blade over it a dozen times or so before each use.  It takes a little extra time but it is worth it.  I finally bought a knife sharpener and use it every few months to get a good blade on all of my knives.  It cost about $80.  It has 3 wheels in different grades, course to fine, which spin.  There magnets set at a 45 degree angle to the wheel.  You pull the knives past the spinning wheel to sharpen both sides of the blade.  The sharp blade holds for a good month depending on how much use it gets.  Pull out your steels today and to remove the burrs and nicks and I guarantee you will feel the difference.