Category Archives: food

end of an era in ardmore

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Thursday marked an end of an era officially when the Hunan name came off of the facade at 47 East Lancaster Ave. in Ardmore, PA.

At some point after Covid, one of my favorite places in the whole world, Hunan restaurant in Ardmore, closed their doors .

I had been going here since I was 11 or 12 and like everyone else I think the pandemic has just worn them out. It is no fun being a restaurant. First you couldn’t be open. Then you could only be takeout. Then you could re-open but a lot of places found their employees scattered.

The family that owned this restaurant (the Foos) are family friends to me and we had so many celebrations there, My sister and I used to have birthday parties there upstairs when we were younger, and so on. And for many years up until A couple of years before they closed, many of my birthdays were still at Hunan.

I was gladly part of the Save Ardmore Coalition when Ardmore was threatened by eminent domain for private gain, and it was specifically because of Hunan and the Foos I got involved in the first place. I still have a very distinct memory of the Friday evening. I went into Hunan for dinner, and Betty came up to our table and said with tears in her eyes “They want to take our building.” Betty then asked me to get involved with a new group that was forming, and I said yes.

I can tell you that living in Chester County sadly made this restaurant just far enough away for weekly visits, and Ardmore has the worst parking ever thanks to Lower Merion Township.

This family however prevailed through everything. And for 50 years they served us their food, some of the best food imaginable. I used to love when Chris their son and chef would let us order things he was trying out off the menu. This is a place where every time you went in the door it was one of the nicest vibes possible. Everyone was welcomed whether it was the first time or the 500th time they had been in.

From the time I was a kid, there was nothing more fun than introducing new people to Hunan restaurant in Ardmore.

Also, once upon a time, Betty taught cooking classes. My mother and I took one. It was awesome.

Dumplings. The dumplings here, whether they be regular, special like curry or something else were legendary and no one will ever beat Hunan in the dumpling department. And the sweet and sour soup was the best there is. And then all the other things like the dishes with duck, or dishes made with little tiny, fresh sardines, or really spicy, minced pork with peppers that were hot enough to make the roof of your mouth come off.

And something else you always had to have were the Chinese vegetables. It was what was seasonal at the time, and always delicious. In the vegetable department, the spicy string beans, and the hot and sweet cabbage, which was essentially pickled, were amazing.

I remember when we were in the restaurant on my birthday in 2014 when the actress Kate Flannery stopped by. She had worked in Hunan as a waitress when I was in high school or somewhere around that time.

Every time you went into Hunan, no matter where you had been, it was like coming home. And we were treated like family.

There are so many memories for me, associated with Hunan from all different stages of my life. And that is the way it was in this restaurant for so many.

The Foo family also survived a fire after surviving Lower Merion Township’s failed attempt at eminent domain for private gain.

If I back up to the days of eminent domain in Ardmore for a moment, we had most of our meetings on the second floor of Hunan. And Betty and E Ni always fed us. We even introduced Congressman James Sensenbrenner to Hunan once upon a time.

When we were fighting eminent domain for private game against Lower Merion Township, then US Congressman for the sixth district, Jim Gerlach, bought Congressman James Sensenbrenner to town.
Getting national attention on our
“local issue” that is still a national
problem really helped.

After eminent domain, and after the fire, Hunan rebuilt. An architect who was part of Save Ardmore Coalition helped them create an updated look. The updated Hunan was gorgeous and the walls for the most part we’re lined with Dr. Foo’s artwork.

It was July 2010 when they re-opened. And it was packed and beautiful. I still have photos so here I’ll share some:

So the sign coming off the building this is so much the end of an era. And it’s not just for those of us who loved this restaurant, it’s an end of an era in Ardmore as well because this was a business that stuck with this town through thick and thin, quite literally.

I know businesses can’t stay in a place forever. And I actually accept that, but this was a place that was just so special. So thank you to the Foo family for the memories and for feeding us for decades I hope whoever goes in here does well now that the building is sold.

Hunan was one of those places that even if you didn’t live in the area anymore, whenever you were in town, you would come back and go there. I secretly wish that they would create a cookbook. It wouldn’t be the same as eating there, but it would be something so worth having in a cookbook library in your home.

Thanks for stopping by.

remains of days gone by

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Chester County, like her neighboring counties used to be a farming seat. Acres and acres of fields as far as the eyes could see. Cows, horses, sheep. The landscape dotted with old barns and farmhouses. Sounds of fields, being plowed, or crops being brought in, and more.

Dairy farms were a big part of Chester County. Now all we have for the most part are memories of the farms that used to exist before development and before developers drove up land prices, making farmers unable to keep their land for future generations, like their fathers and grandfathers before them.

Now, for the most part, the memories we have are of those great dairy farms large and small are old glass milk bottles. I have little pint sized ones on my kitchen windowsill. I use them to root plants and hold flowers.

I really don’t think that government and politicians no matter what political persuasion really value farming anymore. Just like in Pennsylvania I don’t think they value the way we want our communities to look, as opposed to being stampeded and trampled by new development that feels like it arrives every minute of the day.

What once was hangs on in little memories like when you come across the little bottles. Here’s hoping people eventually wake up before all is lost. Yes, we do need some development, like it, or not for us to move forward. But there is simply too much of it. It has become a problem. It is destroying us.

Remember those fresh vegetables you love do not grow on the roof of Whole Foods in Exton, nor do cows and horses and sheep and goats and more graze there.

Happy Sunday.

semi-homemade cream of celery soup.

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So what do you do when you end up with two giant heads of celery less than a week? You make soup. I went through recipes for cream of celery soup and I didn’t really want something that delicate. I wanted something with a little bit of flavor, so I came up with my version. Yes, wing it soup.

I saved some of my celery for the salmon cakes I’m making on Friday, but the rest of it got a rough chop and tossed into one of my soup pots with about 3 tablespoons of butter, four cloves of garlic, also chopped, and rough chopped onions. I also added salt, thyme, a couple of bay leaves, and 1/3 cup of water. I put the lid on the pot and let the vegetables cook down a few minutes.

Normally cream of celery soup calls for leeks but when I went to Aldi this week they didn’t have any, so I used red onions and yellow onions specifically are used one big red onion and two regular yellow onions.

To the onions and garlic and celery, I next added two chopped up yellow Yukon Gold potatoes I had. I also peeled and chopped small a bunch of parsnips that arrived in my vegetable box from Lancaster this week. We use Doorstep Dairy if you’re interested and are in their delivery area.

I let all the vegetables kind of meld together and cooked down about another 15 minutes. Then I used a box and a half of prepackaged chicken stock. Each box is 32 ounces so in total, I added 48 ounces of chicken stock. Two that I added a dash of Herbes de Provence. I brought it all up to a boil, then reduced to low and covered, and let everything cook.

When the parsnips and potatoes were both soft, I removed the bay leaves, and I took out my Cuisinart hand blender and puréed everything. I then let it all cook down more. I did this part of the cooking on low heat, and I stirred fairly often, so nothing stuck to the bottom of the pan. This was probably about another 40 minutes.

Then I added half a cup of half-and-half, and a dash of curry powder. Not a spicy curry powder just Keen’s Traditional Curry Powder. I know that sounds weird to add, but it just struck me that it would make a good addition to the flavor profile and I was right. I love curry so I do add curry powders to a lot of recipes.

I then use my hand blender once again, and emulsified everything a little more. I served the soup with Italian breadsticks. I have always loved breadsticks, and people always forget about them.

Now you have my semi homemade recipe for cream of celery soup. I will note I rarely use heavy cream when I do a cream based soup because I don’t like the extra thick and heavy, which means I will use half-and-half, canned unsweetened coconut milk, or even buttermilk. I think this recipe could be done with any of the above, but I just happen to have half-and-half in, so that’s what I used.

I know people don’t like it when I say a dash of this or a dash of that, but it really just is depending on what your taste level is and if you’re unsure of some thing you can always add a little less at first because you can always add a little more later.

Good soup, even semi-homemade, does take a little bit of time, but the thing about soup is you can cook it while you’re doing other things. So if you work from home it doesn’t really interfere with life.

I have been working really hard to try to use and not be wasteful with food. That even includes with leftovers. Like a pasta sauce and ricotta that was the leftover last week became baked ziti.

Food prices are crazy and what’s even nuttier are what the stores are out of from week to week and it’s not even Covid anymore. And with high food prices, it doesn’t mean you can’t eat well, it just means sometimes you have to be a little more inventive and use what you have versus buying lots of new things. I have been shopping more at places like Aldi, because they have great prices and their products are not bad.

Anyway, this is an easy enough soup to make, so I thought I would share it with you, because it did turn out to be quite delicious. I will probably have more for lunch today since it’s damp and rainy.

a cooking week

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It has been a week of cooking. Right now I have a chicken roasting in the oven, Julia Child style. Along with the roast chicken, I am making a salad with poppyseed dressing. I’m making at the way friend. I had many years ago named Liza used to make it. It was one of her favorite salads to serve. I am also serving a mash of potatoes, celeriac root, and parsnips with sautéed baby Bella mushrooms.

Earlier this week I made pierogis for the first time. I have mad respect for old Polish grandmothers everywhere. Those suckers are work! I used a New York Times recipe, and adjusted the potato filling to my taste – I added sautéed mushrooms.

A couple of days ago I found some fabulous old Coalport plates. You don’t see them all the time in the US they are a British china. Coalport china ceased operations and production in 1926. Coalport was eventually absorbed into Wedgewood in the 1960s. I love old plates, so I will use them. I pretty much use old plates every day no matter what, I’m not really a modern china person. And my mother always said if you have the plates use them, you can’t take them with you.

Today for dessert I am making something I made up. I am calling it pineapple upside down trifle. it’s a semi homemade kind of thing, and never underestimate the power of a simple dessert.

Here’s the recipe:

1 box Jell-O instant pudding mix. Today I’m using banana, but you can also use vanilla. Make according to directions with whole milk and put to the side.

1 package of ladyfingers or one store-bought poundcake. I just got a Sara Lee that’s always still in the freezer section and let it thaw on the refrigerator.package of ladyfingers or one store-bought poundcake. I just got a Saralee that’s always still in the freezer section and let it thaw on the refrigerator.

1 cleaned, cored, sliced into small pieces fresh pineapple. I found a smaller one at the store, not huge one.

A couple tablespoons of brown sugar and butter.

I am making my trifle in a vintage Copco Enamelware Bowl. I’m not putting this into the oven. I’m just putting it into the refrigerator. I really like this bowl. I found that a few months ago. It’s stamped Michael Lax for Copco of Switzerland. It was a total deal and I purchased it well below what you would see these bowls going for on EBay or Etsy.

I sautéed the pineapple in a couple of tablespoons of unsalted butter with brown sugar until they were caramelized. When they were cool enough to handle, I started to put my trifle together.

Trifle is really simple. It’s layered pudding and cake with fruit. Never underestimate the appeal of this desert. If you want to you can top it with a little whipped cream but you don’t have to.

Bon appétit!

what will become of the frazer diner?

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The Frazer Diner on Route 30 in Frazer has closed. I am honestly concerned about this site, which has been written about a slew of times and is actually in a book about diners.

I love old school diners. Sorry not sorry, it’s scrapple and eggs for me, or a diner burger and a fountain coke. Remember the diner days of years gone by where you would see the lemon meringue pies with their high hats of meringue in the cases with other desserts? I remember that from the original Minella’s in Wayne and this cool old diner in North Jersey.

Anyway, the Frazer Diner is a truly cool example of an amazingly intact diner. And now they have closed. Research indicates the Cavalati family still owns it, the owners live in Mechanicsburg, PA. So they are far removed from this now, will they sell? Find a new tenant?

Why am I concerned? We hear the continued whispers of developers sniffing around East Whiteland and the Route 30/Lancaster Ave corridor. West Whiteland is a hotbed of bad development and neighboring Easttown is not much better along Lancaster Avenue is it? Just look at that new construction gargantuan and hideous apartments or whatever dwarfing the Berwyn Pub.

Originally manufactured in 1935[2](though some sites reference 1929), it was purchased by Frances and Sylvester Cavalati in 1957 and moved to its present location at 189 Lancaster Avenue, Frazer, Pennsylvania in East Whiteland Township. In 1972, while retaining ownership, they leased it to others to operate and the name was changed to the Frazer Diner.[3]

Around 1983, the diner was leased to Tam Nguyen and his wife Hao (law school graduate and nurse, respectively) who had fled communism in Vietnam and moved to the Main Line in 1980. They operated it as the Linh Diner, specializing in Vietnamese-Chinese food, and it became a regular lunch stop for nearby high-tech companies in the Great Valley. After five years building a successful business, they were running out of space and looking to move to a new location that was to be built as part of a new shopping center nearby. Before that happened, the Cavalati’s served the Nguyens an eviction notice, and noted there was a buyer who wanted to move the diner to Hollywood.[4]

The Nguyens did eventually open the Linh Restaurant nearby, but the diner was not moved to California, and eventually re-opened, once again as the Frazer Diner.

~ Wikipedia

Diners have a place in our hearts and communities. It doesn’t have to be haute cuisine. It’s a community gathering place historically, and some diners were just breakfast and lunch, some did 3 meals, some were open 24 hours.

I find today especially out here in Chester County, we lack a distinct variety from the most humble through to fine dining. We are a lot of formula food, fast food, sushi, brew pubs, quasi steak houses. The only good BBQ is Farm Boy, and they are a gem (hope they re-open soon!)

There always were historically good diners in Chester County. And one by one they are biting the dust. DK still holds court in West Chester. The West Chester Diner used to be pretty good, but the last couple of years it has sadly gone downhill. But West Chester Diner was always too big. Frazer like DK had that little joint feel, which I think is part of the whole diner experience.

The funny thing about the Frazer Diner is how often it has been written up in diner articles. I am putting into this post what I have discovered. I am putting this out there in the hopes someone saves it, or in the hopes that anyone is interested at all.

We need fewer crappy apartment and townhouse developments. How about adaptive reuse of literally a historic diner? Thanks for stopping by.

#thisplacematters

david’s grandmother’s pound cake

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About two years ago my friend David randomly (and finally) gave me his grandmother’s poundcake recipe. I hadn’t made it yet until today, and finally did so as I was thinking about him this morning.

We lost David this year to a tragic, and senseless accident caused by a stranger. He was literally hit by a car as a pedestrian. It was a particularly hard lost process, because this was one of my oldest friends. He was also just a tremendous human being, and one of those genuinely good people you feel very fortunate to have known.

I always think of David around Christmas, because we used to go for decades with our parents to the same Christmas party on Christmas Eve. We would congregate in the host’s library away from all the adults and hang out.

We also went to JDA and SDA together, AKA Junior and Senior Dancing Assemblies for those of you Who did not grow up in the Main Line area. I always wondered if they ever found the remains of old stale pretzels we shoved down the heating grates at Merion Tribute House in the lobby. We shared many laughs there as Mrs. Farber in her gold lamé evening gowns, and her aqua net shellacked hair tried to civilize all of us. Mostly for all of us, it was like a bloodsport, trying to make her blow her stack at every dance we went to.

We always stayed friends, losing a connection for a year or two here or there as we grew up and lives took us to different states and locations per-Internet/social media. But as friends, we always found our way back to each other. When social media came around, it made it much easier to stay connected and we would talk or message more often. And then there was the one time he finally sent me his grandmother’s pound cake recipe. She made it with currants and walnuts, which makes it in my mind a perfect Christmas cake.

I did not have any currants left after baking, so I substituted this raisin mix I get from Nuts.com. I also did add 1 1/2 teaspoons of baking powder, and 1 teaspoon of baking soda. It’s a straightforward recipe and it is not super sweet which I kind of like because Christmas cookies are so sugary.

I will admit, I was laughing when I was making the pound cake because it is a little bit labor-intensive given the nature of the batter. And I was laughing, because as I am creaming the butter, I’m getting stuff everywhere as I’m adding the sugar, then the eggs, and so on, and so forth. And my friend David was one of the neatest people I ever met, so I really was laughing.

I think in the end, it did not take quite two hours to bake this cake at 325°, but it did take probably an hour and a half and a few minutes.

It’s a wonderfully old-school buttery pound cake. For me, the 2 cups of eggs amounted to 9 raw eggs. Yes, you break them into a measuring cup.

Anyway, I don’t know if I will be posting more before Christmas or not. It’s been a weird year, and I hope you all enjoy your Christmas holiday with your loved ones and friends and family.

We also have our first fire in the woodstove tonight, and it is the perfect evening for it!

….and to all a good night.

the cookie chronicles 2022

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The Cookie Chronicles 2022 – amaretti, pignoli, chocolate chip with orange and coconut, white chocolate cinnamon chip oatmeal, and peanut butter cookies!🎄🎅

nigella notes.

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On Thursday evening, we made a rare venture into Philadelphia to see Nigella Lawson at the Kimmel Center. We don’t often go into Philadelphia these days, as it is somewhat of hot mess. And yes we saw that last night, and the sidewalk was actually torn up right in front of the Kimmel Center.

An Evening with Nigella Lawson was originally scheduled for November 10th at the Miller Theater, and was moved to the Perelman Theater inside the Kimmel. The Miller (formerly the Merriam) is under renovation. I am actually glad they moved it to the Kimmel, and the space is gorgeous and so clean! And my friend and food blogger Marilyn was two rows behind us!! Marilyn is the genius behind Philly Grub.

It was an amazing experience and some very amusing people watching. In front of us to the left was a woman who literally massaged the top of her companion or husband’s head the entire time. In front of my friend to the left of her there was a person who took off their socks and shoes and put their bare feet up on the seat in front of them!

Overall, it was not a bad audience at all, and we had super nice people immediately around us.

Nigella Lawson is warm and personable. Friendly, funny, self deprecating in the most amusing and human way. I have seen other personalities whom I admire “live”, and seriously I walked away thinking how truly nice I think she is. Of course part of it is I am sure is the fact I am an Anglophile.

I took notes while Nigella was speaking. I wish it had been recorded! She is as lovely in person as we see on our television screens. And I don’t mean just beautiful, because she is drop dead gorgeous. I also mean lovely as in the nice person you meet whom you want to have over to your house for dinner.

To follow are the notes I took as she was speaking. You will note her program wasn’t a cooking demonstration, it was also the woman outside the kitchen. And she is not a classically trained chef, like Ina Garten whom I also admire and follow, she’s one of us just elevated. She’s a home cook.

Michael Klein from The Philadelphia Inquirer was the moderator. He was excellent. He and Nigella had terrific chemistry and rapport. Michael’s manner also helped make this a memorable event. Not that any of us should be surprised if you have followed his columns for years.

So here are my Nigella Notes:

When she was 9 she wrote a play on the meaning of existence. Terrapins were the characters.

At 10 she penned a self-described “very bad” murder mystery.

Originally Nigella thought she would be a novelist.

She spoke about finding her voice in writing. Nigella’s voice evolved from writing about food. I guess that goes along with something that one of my friends and writing mentors who is a retired journalist has always has said to me which is “write what you know.“

Writing – find your own voice. Nigella touched on that again. She also noted her experience when writing about food that people are more connected, almost nicer. As a blogger I can appreciate that, because when I post a recipe everybody loves it and no one complains. But if I write about a politician or politics/political issues, the keyboard warriors salute (and charge.)

Funny little Nigella notes include how she feels about fruit bowls- she doesn’t mix her fruit. Every kind of fruit has their own bowl.

Regarding her first book How to Eat– wasn’t sure at first if she would have recipes. She wasn’t sure she knew how to write about food.

“Life is full of unexpected turns.”

Nigella remarked how inspiration comes to us in odd ways, as we “lurch” through life.

She found it fortunate in her work as a journalist to live through her words.

Nigella started with TV at 38 or 40. She had two small kids, a husband who had cancer. His name was John Diamond, and he was also a journalist. He was 47 when he died. On a rather personal note, this resonated with me because my sister became a widow at 43, when my brother in law, then 49, died of a swift moving cancer. So I respect what Nigella went through and was dealing with back then.

Nigella spoke about what her terms were back then in order to do TV. If she could do TV, she wanted to do it from home but unscripted. Wanted to speak naturally. And with two small children and an ill spouse, it was an early work from home arrangement, and good for her for getting that.

I always have loved Nigella programs because she is relaxed and has fun in her kitchen. Her own dishes and pans, and not everything is perfect, much like our own kitchens. And one of my favorite parts of her shows is when she would go into her kitchen late at night for a snack. It’s so human and real.

Oh did I mention her pink boots?? Seriously an important note, they were truly fabulous!

When asked about writing her books, she prefers to do her books as they evolve, not as a “churning out machine.”

This: a cookbook from the ingredients she loved that was an essay, reflecting on ideas, then recipes to follow.

Home cooking because of COVID seems to have inspired this book in part.

This book, Cook Eat, Repeat are essays with recipes, like a companion piece to How to Eat. For that reason, on my own book shelves, these books are together.

On making or creating a book with food- the feeling of creating something.

The practical can make you feel you achieved something- the dizzying feel of achieving from the blank page.

Cooking for one in book because of COVID but she’s done it before. But cooking for one is important- you can concentrate on process of cooking and learn.

Lockdown caused her to spend more time on Twitter. Also notes recipes for one are important. I agree. I have always cooked for myself, even when it was just me.

Nigella hates the term “guilty pleasures.” It “blinks to snobbery” as in liking the “right” things and being afraid to say that you like something.

Essentially she remarked the hell with you shouldn’t be eating something, just try it. Life is too short. Don’t be counterproductive. Guilty pleasures with food doesn’t really work. Feel grateful not guilty.

When asked about things that she can’t live without or would prefer not to live without, there was bread and butter. “Life would be poorer.” She says she definitely needs lemons and salt in life. She remarked about a chips sandwich and referred to it as an English delicacy. As near as I can grasp it, this would be a sandwich of french fries or chips in between two slices of bread with butter.

She loves English mustard. Coleman’s, specifically. I always have Coleman’s dry mustard in my spice rack, and when I can get the actual jarred mustard I do. It has a bite. I use Colemans mustard in deviled eggs along with curry powder.

Now she and Michael Klein chatted about “brown food.” She said she wants to write about not just bright food and color. Not everything has to be high octane in your face. Or Instagram worthy. There is a need in life for the quiet bits. Food might not always blow your mind, sometimes it has a quiet kind of dignity, comfort. Lasts longer. “ A stew doesn’t shout for you to come to the table, it whispers.” (I loved that description.)

Quiet food, comfort food, has equally rich rewards.

It’s not all about the “shouty look at me.” Not everyone needs to be the same. (Amen. I wasn’t destined to live in a beige, beige world for one.)

We evolve our ideas, but your cooking evolves the way your life currently is. “I bumble away” referring to being a home cook. The more you cook the more you know.

“If you can’t deal with a cracked cake in life, life is going to be more difficult.”

What do you want to eat ? People have different palettes.

Recipes express the nature of cooking. Recipes express the nature of the chef.

Then she and Michael took a few questions from the audience. We were all asked to write a question down and basically put it in a little wicker basket when we were checking into the event.

The event actually went over the time allotted, and I could have listened to her for a couple of hours more. It was delightful. It was such a nice change from the obnoxious world we’ve been living in recently.

This was a really cool experience, and well I didn’t particularly enjoy the City of Philadelphia because it’s just so dirty and the streets and the sidewalks are such a hot mess these days, but the Kimmel Center was really nice.

Thanks for stopping by.

it’s november, so of course we need soup…french onion mushroom soup….

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I have a slight obsession with French Onion Soup. I’ve written about it before and my quest to find and develop a recipe I really liked and I think that was in 2015. I have been fiddling and fiddling with the way I make it, and I think this is the best batch so far.

My friend Karen‘s mother made the best French Onion Soup I’ve ever had anywhere. It was even better than the H.A. Winston soup that we all loved growing up. But I’ve kind of developed my own now which isn’t bad if I do say so myself. But I definitely have a memory of being in Karen‘s mother’s kitchen when she had that soup cooking. The aroma and the fragrance of it just filled the room.

I start my soup the day before with roasting my beef bones in the oven for beef stock. Then I throw everything into a stockpot with wine, water, and a 32 oz. container of low salt beef broth. To that I had a couple of carrots, celery or Celeriac (celery root), onion, fresh herbs, and that’s how I make my beef broth. This time I made my beef bone broth with Celeriac, because that is what I had. I cook this for a few hours. I let it simmer and cook down and condense. If I do it in the instant pot it takes a lot less time for the broth component.

I prepare the beef bone broth the day before because I like to fish the bones out of the broth and dispose of them, and then put the broth in the refrigerator overnight because then as you can see from the photo I shared above, I can skim the fat off the top very easily. This bone broth I made this time was truly gorgeous. This morning it was totally gelatinous like a consommé. That’s what you want.

Also, people always ask me how many beef bones I use. Honestly? It varies and this time I had 10 beef bones.

I line a big sheet pan with aluminum foil. Then I sprinkle them with just a smidge of olive oil and add salt pepper, Herbes de Provence, and garlic. When I roast them I do it at a 375° oven. I just keep an eye on the oven I think they were roasted through in about 35 to 40 minutes. Then I just turned the oven off and let everything cool down a bit before I bring them out of the oven and throw them into the stockpot as indicated above.

These bones were actually a surprise I did not know I still had in the bottom of our chest freezer they had come with a meat order from our local butcher, Worrell’s. Truthfully, you really do have to go to a local farmers market meat purveyor, or a local butcher shop to get good bones. And ask before you want to make the soup, because it’s not like the good old days and they don’t always have the bones.

The next day I start with caramelizing my onions, and today’s onions are the last I will ever get at Pete’s Produce Farm in Westtown which makes me sad. I use a combination of red and white onions. I add a little salt, a couple of tablespoons of butter, and a couple of dashes of balsamic vinegar to the bottom of the pot. You do want to caramelize your onions, but pay attention or they will burn. I almost killed them today because I was on the phone when I was doing this.

I also add mushrooms now to my recipe and that is pretty much because my husband loves mushrooms. The mushrooms, Cremini, came from Pete’s as well. I am so going to miss the produce and that store because these mushrooms were the prettiest I’ve had all year to cook with. But I have to admit that adding mushrooms especially this kind to soup add another layer of flavor that is just wonderful.

When I’m putting it all together after the onions have cooked down and caramelized, if I feel there is not enough liquid, then I will use a little additional bone broth or Better Than Bouillon to help it along. And you also cannot forget your healthy dash of Flavor Master’s Gravy Master. Why? Because that is something they put in the H.A. Winston soup when they were making it.

Today I did add an 8 ounce container additionally of bone broth. I also added a good half a bottle of wine

I wish I had a more exact and proportionate recipe written down, but I don’t a lot of times I cook things by the way I think they feel.

I will serve my French onion soup in a few minutes with a little shredded Gruyère on top but I don’t do the whole thing with the big hunk of bread and put it in the broiler. That’s too much work for me. The soup is work enough on its own. Besides it’s something I always eat around French onion soup when I get it at a restaurant, anyway.

We are also having an arugula and spinach salad with elite seasoning tomato and a honey mustard vinaigrette.

Bon appétit 👩‍🍳

an old pot cleaning hack that is still the best

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I am making soup. And I had to start at one step of the soup which involved caramelizing onions, and the phone rang. It was someone I hadn’t spoken with in a while and I moved to the next room to take the call and forgot about what I was cooking on the stove.

I am sorry I forgot to take a picture of what it looked like when I returned to the kitchen and almost had a stroke. I removed the onions that were caramelized and not utterly destroyed and put them in a mixing bowl.

But then I was looking at the bottom of the pan and I’m thinking to myself I am never going get this clean. And it’s one of my favorite pots (by Great Jones– I am a fan of their cookware.)

So I’m standing there wondering what I’m going to do and I remembered what my mother’s mother, my maternal grandmother taught us to do. She used to make a paste out of baking soda let it sit for a minute, then add water and basically boil it on the stove. The burnt on bits literally float to the top of the water surface which is what you see in the first photo.

Next you allow the pan to cool down and it’s an easy cleanup with not a lot of scrubbing. Basically I used one of those safe scrub sponges with Dawn dish soap on it and cleaned the rest up.

I don’t know if anyone else does this or knows about it. But I’m glad I remembered it this morning because the second photo you will see as what the pan looks like now.

I will now go back and start this step of my recipe over.

Sometimes old hacks are the best, and I was reminded not to leave my pans unattended when I’m cooking!

Have a great day!