I love love love me some French Onion Soup! It’s just a beautiful thing and I fell in love with it at my first bite, decades ago! For St. Patrick’s day, though, I wanted to change things up. I’ve been dying to try out one of the Guinness & Onion Soup recipes I’ve seen floating around. Here’s my version, Guinness Onion Soup with White Cheddar Croutons.
Guinness Onion Soup with White Cheddar Croutons
Everyone needs an easy and elegant option for a special occasion dinner – this gorgeous Pork Tenderloin with a peppery crust and simple pan sauce is one of the most requested for birthdays and celebrations at our house. My recipe for Pork Tenderloin with Sauce Poivrade is just the thing when you have company, too, and it’s easy enough to knock out on a weekday.
Pork Tenderloin with Sauce Poivrade
A while back, I posted a bit of a cheater’s recipe for the Black Pelican’s Citrus Rosemary Brined Chicken. I saw it on Diner’s Drive Ins and Dives and had to recreate it. The first time I made it, I didn’t use the Demi-Glace; I couldn’t buy it in my small town, where I was helping out my folks. It wasn’t until later that I came across Cheater’s Demi-Glace by Cook’s Illustrated.
Sometimes I feel a little sorry for the kids of today. All kinds of food are simple wonders and in the past used to be so prized when they came into season. Savored in all their glory for the short time they were available, Baby Potatoes (in the past called New Potatoes) are one of those items. I can’t think of a way that highlights them more (other than just a touch of butter and a sprinkle of salt) than my Mom’s method of making Baby Potatoes in Parsley Broth.
Baby Potatoes in Parsley Broth
If there’s one thing I don’t spend a lot of money one, it’s usually any kind of expensive beef or steak; it’s pretty “rare” around our house. (I have a rule; one bad joke per post, so you’re safe, now.) When I do splurge, it’s not your average dinner night, and for a special occasion dinner, this recipe for Medallions of Beef with Red Wine Reduction has become kind of my “signature” dish.
Medallions of Beef with Red Wine Reduction