–Dish #1 : Tuna Croquettes –I’m not sure what I expected here, but they were a little like incredibly good crab cakes. Except! I didn’t have to pay for crab. I used tuna in pouches.
Carmelizing the onions above. Ina says 20 min; it took 45.
The soup cooking.. AHHHHHHHHHHHHHHH———-
Here (above) are the parmesan croutons for the soup. Good all by themselves, too.
I have never made soup before except by heating up the insides of a can. So when the idea went off in my head to make French onion soup, I was confused. “Don’t you know I don’t cook?” I told myself, but I just wouldn’t listen to me. So I found what looked like one of the easier French onion soups in the world. The hardest part was slicing the onions. I had no idea how to slice an onion properly, but I found out that once you cook them it doesn’t really matter if you sliced them ‘right’ or ‘wrong’. It’s important to get all the onions about the same size if you can. It did take twice as long for the onions to brown than the Barefoot Contessa told me, but I assume that’s because I’m in Colorado and the altitude makes cooking weird sometimes. I used a sweet sherry that made a big difference in the final product. The house still smells wonderful from the onions and butter that were the base of the soup. I finished the soup about an hour and a half early and just left it on the stove until our friends showed up and we were eating the first course. It warmed up very quickly and was delicious.
Pinch ea: kosher salt and fresh ground pepper
1/4 tsp kosher salt
Here-above- I am doing something Mom says is “tempering the eggs.” Otherwise, the hot cream will scramble the eggs and we don’t exactly want breakfast tonight.
Mom’s note: Wow! I love having anyone cook like that for me. AND the creme brulee was, there’s no other word: silky. Thanks, Emi. Come home anytime.