It's Simple Darling

Have you ever noticed that sometimes it is the simplest combination of flavours that produce the biggest flavour?  It still surprises me sometimes how a few basic ingredients can create such happy tastebuds!

As I am sure you must know by now, I am constantly learning, trying, creating and advancing my skills in the kitchen...and with that advancement comes the appreciation for the simple.  Simple ingredients.  Simple Recipes. Simple, Simple, Simple.  Great meals don't have to be hard, and the don't need to always include fancy or unusual ingredients.  Keep it simple darling!

~Madeleine has been sick this week--so we had soup last night again.  I have to admit, when I looked at this recipe, I thought of at least 10 different ways to "spice it up"--I thought surely this is too simple and won't produce a huge amount of flavour?  Boy was I wrong (...and was I ever glad that I followed the recipe and didn't spice it up!)  As usual, those Frenchies sure know what they are doing when it comes to food!

Potage Parmentier (Onion and Potato Soup)
( from Mastering the Art of French Cooking, Julia Child)


Add to a 4qt or larger saucpan:
4 cups diced or sliced peeled potatoes (I peeled them all except 2 for extra colour and nutrients)
3 cups diced yellow onion (or leeks)
1 cup diced carrots (optional)
2 quarts of water
1 tsp salt (the original called for 1 tbsp!!  I thought that was a bit excessive!)



Simmer the ingredients for about 40-50 minutes or until the veg are tender. 
 Mash the vegetables or pass through a food mill or use an immersion blender (the finished texture is totally up to you--smooth, chunky...I mashed and then sparingly used the immersion blender--still chunky, but nice and thick).  Correct seasoning and add a little pepper if you like.  Reheat to simmer.


Off heat just before serving, add 4-6 tbsp of heavy cream or 2-3 tbsp of butter stirring into the soup.  Pour into soup cups and decorate with fresh herbs. (like parsley, thyme, oregano).


Tip:  there are endless ways to alter this basic recipe to accommodate what you have in the fridge--if you don't already own this book, I highly recommend the purchase!!!

Best Stock Ever!!

I have to admit, most times I limit myself to turkey or chicken stock.  Mostly because we eat more poultry than beef, and I always seem to have turkey bones ready for the stock-pot.

It is so easy to make your own stock!  It tastes so much better, and is so much better for you...have you looked at the ingredient listing on a tetra-pak of chicken stock lately?

In any case, I decided to make beef stock this week, as Madeleine has been begging for French Onion Soup...and this, I think , is the Best Beef Stock I have ever made!

Beef Stock

1 pkg of 4-6 beef marrow bones 
2 carrots
1 lg onion 1 potato
2 stalks celery
4-6 mushrooms 
1 tomato
2 tbsp olive oil
1 tbsp red wine vinegar or balsamic
1-2 tsp spices of your choice ( I used a combo of thyme, oregano and rosemary)
Bay leaf
S&P


Roughly cut up carrot, potato, and celery.  Add to a pot large enough to make the stock in, but small enough to fit in the oven ( or use a roasting pan).  Add beef bones, olive oil, spices and vinegar.  Toss.  Roast at 450 degrees for about half hour or so , stirring once.  Make sure bones and veg are browned nicely.  Remove from oven and deglaze the pan with a little water, getting all the brown bits up. 

 Add mushrooms,chopped tomato, bay leaf, S&P and about 12 cups of water.  Bring to a boil and simmer partially covered  for 2-3 hours.  Adjust seasoning and drain out bones/veg.  It's ready!!