In hopes to make him feel better, I decided to cook for him a dinner. He has been the our chef for the last couple of months due this pregnancy. As some of you know last week I was on the fence on what I wanted to make. I was torn between making his favorites or try something completely different. I knew that if made something complete off the wall he would look at the food funny. Instead I made dishes I haven’t made for a while with a little twist.
My Valentine’s menu:
App: Baked French Onion
Entrée: Citrus Cornish Hen stuffed with Wild Rice
Side: Sautéed Asparagus with Bacon
Dessert: Coconut Panna Cotta with a Mango Puree
French onion is The Husbands favorite soup. He gets it every time we go out to dinner. As for the Cornish hen, I haven’t made this for a good 3 years now. I jumped at the chance to make it when I found the hens for sale. To add a little twist, I marinated the hens in orange juice.
Baked French Onions
(makes about 4 servings)
2 Lbs of Onions
1/2 Stick of Butter
3 Tsp of salt
3 Tsp of Sugar
1 Liter of Beef Stock
Garlic powder to Taste
4 Tbs of Worcestershire Sauce (you may want more depending on your taste)
Toasted French Bread
6 Oz of Gruyere Cheese
- Place the butter, sugar, and salt into a large stock pot and cook until the butter is all melted on a med-high heat.
- While that is cooking, sliced up the onions to either chunks or slices.
- When the butter is melted, add the onions to the pot. Cook the onions until it starts to sweat, about 5-15 minutes.
- Reduce the heat to a low heat in where it starts to simmer. The soup needs to slow cook for a couple of hours.
- The onions will be come quite tender and the liquid from the onions will be come the base of the soup. It took about 2 hours until the onions was cooked down. I would occasionally stir to make sure the onions wouldn’t burn on the bottom.
- When the onions is cooked down, add the stock. Bring to a boil.
- Slowly add the garlic powder and Worcestershire sauce to taste.
- When the soup reaches the flavor you would like, pour the soup into a deep bowl.
- Pre-heat the oven to 350.
- Top the soup with the toast bread and cheese
- Bake for 20 minutes or until the cheese is melted.
- Serve hot
Look at that cheese goodnessCitrus Cornish Hen with Wild Rice
Prepared Wild Rice
2 Cornish Hens
Marinate *This is all to taste
Orange Juice to cover
- Place the hens in a zip lock bag the night before and add the marinate.
- This needs to be marinate for at least 8 hours.
- Pre-heat the oven to 400 F
- Take the hens out of the zip lock back.
- Take the wild rice and stuff the hens and place on a baking sheet.
- Place it in the oven and cook for 10-15 minutes.
- Take out the hens after 15 minutes and cover in butter to create a nice brown texture.
- Bake for 30 minutes. Rotate the baking sheet and put another coating of butter.
- Bake for another 15-20 minutes or until the hens is fully cooked.
This is The Daughter size chicken. She did say Ewww when she saw it in the oven :D
Coconut Panna Cotta *The recipe will come in a later post.
I have a little surprised for you guys.
In honor of my 200th post, I would love to give to one of you a $55 gift card from the CSN Stores! For the last couple of months, I haven’t had the desire to eat much of anything. All I have been craving is bread, bread, and more bread. To get yourself qualified, give me a recipe of your favorite bread recipe either in the comments area or message me. I’m open to all but as a hint I made it my goal to master croissants.
Update: I totally forgot to include the deadline: February 21, 2011. I will pick the name on Tuesday. I figured I will be doing my paper last minutes at midnight on the Monday like always :D.
Good Luck everybody!