Spring Snow, Daffodils and French Onion Soup

Welcome to 2013.....

Time has flown past.... Christmas and new year have been and gone before I could even blink.
Easter is on its way and its still blustery, snowy and cold outside.
I find my self doubting my thoughts when I say... I love this whether! I know its hard to believe but there is a reason behind it...

and that is....

COMFORT FOOD :)

There is nothing like food to warm your heart and soul. Nothing like a warm bowl of steamy soup to make you feel better about anything, or bangers and mash... or even some mac and cheese!!
Comfort food is not just comforting, but it warms you to your bones on these cold spring days and nights... and then you have the bright yellow daffodils to cheer up the house.

What have I been up to these past few months you ask??...
Aside from learning about the wonderful world of Hospitality Management, my passion for wine has been re-rekindled.

I have been lucky enough to attend 3 trade wine shows this year so far, and one that will stick out in my mind for the rest of my life was the Annual Champagne Tasting, which was in the Whitehall Banquet Hall. Not only was it the most amazing venue with high walls, and beautifully painted frescos on the roof but it was a CHAMPAGNE TASTING. That means that all there were representatives from just about all the Champagne houses from champagne. Displaying there latest releases of non vintage and a vintage comparison. It was the most amazing experience to be able to taste a flight of champagne from the same house first the non vintage, then the vintage from two or three different Vintages. Its amazing to be able to see and taste the changes and how the weather, and climate that particular year had an effect in the grape and even though it could be the same grapes from the same vine in the same block, grown in the same soil... the sun, wind, rain and temperature have altered the flavour and acidity. Resulting in the most delicious bottle of bubbly with intensely varied flavours.
The world of bubbles is one that I am going to continue to explore.

Cooking Classes...

I have come up with a plan to give cooking classes. To spread my passion for food and wine with people. There is no greater feeling than sharing your knowledge with others, and I can always learn things along the way, from others and from trying and experimenting with new techniques and ideas. 

so the classes I have lined up are;

- Perfecting Macaroons and Meringues 

- Basic Breads

- Stocks and Sauces and Soups

- Fish from scale to tale 

- Pastry in all forms - tarts, quiches, pies, nibbles and light meals

- Nibbley Things 

If anyone is interested in attending these, or has any ideas and suggestions for me... please contact me at emma.ack@gmail.com

TODAYS RECIPE....

This is a perfect soul southing, heart warming recipe... it is absolutely delicious and keeps you full and warm on these snowy spring days!!!

French Onion Soup: (Serves 4-6)

200g Bacon- chopped (optional)

30g Butter

30ml White Wine 

3 Large Brown Onions

2 Large Red onions

4 Cloves of Garlic

1 Bay leaf

3 Sprigs of Thyme

100ml Port 

2 Litres Vegetable or Chicken Stock

1 Baguette

300g Gruyere Cheese 

1) In  wide based, deep  sauce pan or big pot, cook the chopped bacon until golden.

2) melt the butter into the bacon

3) Finely slice the onions, either by hand or use a mandolin.

4) Add the onions, crushed garlic, bay leaf, thyme and the white wine. over the lowest heat, cook the onions slowly with the lid on until they are soft and slightly caramelised and if you taste them they melt in your mouth. this will take about 30 minutes, but if you cook them longer the result is better. 

5) Take the lid off, turn the heat up slowly and cook until all the liquid has reduced and there is a little colour on the base of the pan.

6) Add the port and scrape off all the golden goodies from the bottom of the pan... these are full of flavour.

7) add the stock and simmer slowly on a low heat  for 30 minutes - 1 hour or even longer if you want to enhance the falvour.

8) Slice the Baguette, rub a bit of garlic on it and toast under the grill on both sides ... about 2 minutes per side.

9) Grate the Gruyere cheese and sprinkle it over the toasted baguette then stick it under the grill until the chesse is bubble golden and gooey...

Use this to serve on top of the Soup..

Enjoy xxx