It's fall per the calendar, but certainly not the Fahrenheit. However, that hasn't stopped me from whipping up things like chili and soups this month. Tonight spaghetti and meatball soup with garlic bread is on the menu. I'm trying a new recipe since the last time I made this because I wasn't overly impressed with the old one. My new recipe calls for meatballs made from beef and ground Italian sausage, so I hope that will make a positive difference. I'm also whipping up the fancy garlic bread that calls for a stick of butter and half cup of mayo. This stuff is artery clogging, but absolutely dee-licious.
Last week I made French onion soup that called for a cup of dry white wine. It definitely changed the flavor profile since I usually just make it with beef broth. I think I'll go back to the old recipe I've used before that calls for a bit of brown sugar to really caramelize the onions.
Question to the master chefs out there... why do the same onions that stink and make me cry while chopping them smell so danged yummy when being sauteed in butter and white wine?
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