French red onion soup
Yep. Autumn means the start of soup and stew season for me. This was the first course last night though. French onion soup has been a favorite of mine since childhood, when my mother introduced me to the dish. I loved the red onions and the Manchego but I must admit that the star anise took a week bit of getting used to. In the future I may only use one instead of the two called for in the recipe.
It also means comfort foods. And if that plate doesn't look like it's filled with comfort, then I don't know what does. This another first. I'm usually a rare to medium rare kind of girl. I sometimes forget that I really need to get a thermometer for my oven. The heat in the oven is always greater than what the dial says. I just need to play with the temperature and the time some.
I've been trying to decide on a dessert to make this week but I'm just not feeling the dessert thing. There was no room for dessert anyway.
There will be no deliveries to my mother this week. She finally took the pork braised with quince out of the freezer. Her verdict? It was great once she poured some barbecue sauce over it. (I am tempted to go into the ugly Curry Chicken incident of 2004 but I won't. Not now at least.) This is how my mother usually treats the things that I have cooked -- as if there is something missing. I could understand salt or pepper, but barbecue sauce? Whatever.