Last of the Garden: French Onion Soup and Yorkshire Puddings

I am a reluctant gardner, not one for it. I am lazy, I don't like to try my hand at something like that too much. My father-in-law planted a bed of vegetables and each time something sprouted, I would watch it break free of the soil and then wilt a bit. I'd rip it off on my way to to visit the chickens. But it became a responsibility, one that meant we would sometimes walk out the bed and pick some lettuce for a salad for dinner. Or, other times, when the plastic fence would bend from a gust of wind, I would go outside and right the bamboo stick holding it all together.

It's become another part of our lives here. I wrote about that all before and not much has changed in the last 4 months since then. The chickens have grown, we are a little less in debt, but still the garden bed remained the same - sometimes full and sometimes empty.

I have never had a garden to tend, so I thought, when I saw all the green shoots wilt and die, that I would take the fence down for the winter and build the beds somewhere else for the spring. And so I did, keeping the fencing for another use around the farm, storing it in the musty tack room of the barn. Three days later, Elsa dug into the bed, fresh dirt and virgin digging ground probably felt good against her paws. 

On the fourth day, she began to stick her nose in the dirt, sneezing and gnawing at something I couldn't see. Elsa is a hitter, she pets you back. And the next day, I smelled the distinctly allium scent of onion. 

I had forgotten about these, so hidden underground from my eyes. I had forgotten to till the ground and check for anything left. And when I did, in my work clothes, hunched over a muddy bed, I discovered so many left behind. So many pristine, aromatic layers. For an hour I washed them all and the rest of the night I dreamed about what to make. 

And finally I decided on soup. Because it's November now and we need to stay warm.

French Onion Soup and Yorkshire Pudding

This soup is simple. Really. And delicious. We ate it all in a day. For the Yorkshires, this was my first foray into them, but I loved dunking their airy, crispy bodies into the brothy soup. A little cheese wouldn't hurt this recipe one bit.

Ingredients for French Onion Soup:

• 1 stick unsalted butter
• 6 medium-sized onions, sliced
• 1 cup dry white wine (I used pinot grigio)
• 6 cup quality beef broth
• 2 cup quality chicken broth
• 2 cloves garlic, finely diced
• 1 TB balsamic vinegar or Worcestershire sauce
• 2 sprigs thyme (can wrap in cheese cloth for easy removal)
• 1 1/2 teaspoon kosher salt (may require more, depends on your broth)
• 1 teaspoon pepper

Ingredients for Yorkshire Pudding:

• 2 eggs
• 3/4 cup whole milk
• 3/4 cup AP flour
• 1 teaspoon kosher salt
• 2 TB canola oil

Directions for French Onion Soup:

1. In a large Dutch oven, melt butter and cook onions on medium-high for ten minutes or until translucent and slightly browned on the edges
2. Deglaze with wine. Simmer to reduce wine to a half cup
3. Add remaining ingredients and simmer for 45 minutes, removing lid after 20 minutes
4. Remove thyme, serve immediately or store for up to 3 days in the fridge in an airtight container 

Directions for Yorkshire Pudding:

1. Whisk together eggs, milk, flour, and salt until well-combined
2. Allow to rest in fridge for 30 minutes
3. While batter is resting, preheat oven to 400*F and grease a standard sized muffin tin with oil
4. Place greased tin in oven to get hot 
5. When batter is done resting, divide evenly into your hot, oiled in
6. Bake around 15 minutes or until golden and puffed
7. Eat immediately. They will deflate if left too long.

Congratulations, Cynthia! A Little Baby Boy Bowl and a Cauliflower Harissa Soup Recipe!

I held my niece last night. I was square-jawed in determination, but my hands trembled as my mother reminded me to support her neck. She is beautiful, fussy. Tiny, curious. She likes her pacifier and doesn't seemed bothered when their dog barks for food. She sleeps a lot, but has the deepest, darkest irises when she's awake. 

I love this little girl and I love my sister more for having her. I love the slight disarray of their house, the boxes and recycling piled up. The honesty about the pain my sister faces, the way she can be vulnerable and rely on me to get her a glass of water. We laugh more than we used to, more than we had in years. Decades, maybe. And when the TV is on and the baby is sleeping, her small coos fill the silence, but it's not awkward anymore. Lana brought us all together and I drive the forty miles twice a week to see her, hold her, practice being a better uncle than the ones I had. 

I'm baby crazy right now, insane even. The small tufts of hair that stick up after Lana's nap make me grin, laugh, I tickle her feet before putting socks on them. More and more of my friends are having children. It hit me at 25 that I'm the same age my mother was when she had me. I'm happy for all these new families forming around me and if I were the praying type, I'd pray every night for them.

I say all of this because I am beyond happy for Cynthia of Two Red Bowls and her family, who recently welcomed Baby Luke (B3) into their lives. Two Red Bowls is one of my absolutely favorite blogs and I revisit her recipes often for inspiration. Luke is absolutely gorgeous and so lucky to have such a talented, smart, and wonderful mother as Cynthia. When Stephanie and Alana emailed me about participating in a virtual baby shower, I was all in. Here's to you, baby boy bowl, and I can't wait to see your world through your mother's blog!

Cauliflower Harissa Soup

Ingredients:

• Florets from one head of cauliflower
• 6 cloves of garlic, peeled
• ¼ medium white onion, roughly chopped
• ½ of a large apple, cored and chopped (leave the skin on if you prefer, as I did)
• ¼ cup olive oil, separated + more for drizzling
• 1 ¾ cup chicken stock
• ¼ cup half ‘n half
• 1 teaspoon salt
• 1 ½ teaspoon ground pepper
• 1 teaspoon paprika
• 2 tablespoons butter, softened
• Harissa to finish, to taste

Directions:

1. Preheat oven to 425*F
2. On a sheet pan, prepared with aluminum foil, mix together your cauliflower, garlic, onion, apple, and 2 TB of your oil (Note, there is no seasoning here, but you can add a dash of salt and pepper—this is because I seasoned the whole soup after testing the broth for salinity)
3. Roast for 25 minutes or until florets are tender – do not let them burn, but the ends will brown
4. While vegetables are roasting, warm your stock in a saucepan. I used my trusty Falk saucepan, that I had previous made caramel with here. The stock does not have to boil or simmer, you just want it warmed through to agree with the temperature of the roasted vegetables
5. Now, in a blender, combine your roasted vegetables/fruit and chicken stock. Puree as smooth as you can get it – be careful, it will be hot!
6. Your soup will be a little lumpy. Add your half ‘n half and remaining olive oil and blend again to smooth
7. Season to taste (this much salt, pepper, and paprika were to my liking, but it is not a hard and fast rule how much you use), blend once more with butter
8. Transfer back to your saucepan to keep warm, or it stores wonderfully in an airtight container for a couple days
9. When you want to eat, you can heat a bowl up and drizzle with oil and harissa to finish, but would also be good with a little bacon and more cream on top!

Here are the links to all other blogs participating in Cynthia's baby shower!

I am a Food Blog | Mac and Kimcheese Dolsot Bibimbap
Fix Feast Flair | Dishoom's Chicken Ruby Murray
The Fauxmartha | Mom Lunches
A Cozy Kitchen | Cornbread Chicken + Dumplings
Cake Over Steak | Salted Caramel Chocolate Crackles
The Pancake Princess | Stovetop Pumpkin Bread Pudding
Snixy Kitchen | Chicken Pot Pie with Chestnut Biscuits
Lady and Pups | Egg Florentine in Pullman "Bowls"
Betty Liu | Honeynut Squash Congee
Style Sweet CA | Date Bourbon Cinnamon Rolls
Warm Vanilla Sugar | Broccoli Quinoa Bowl with Avocado Sauce
A Beautiful Plate | Coconut Cauliflower Soup
Girl Versus Dough | Tomato Grilled Cheese Soup
Fork to Belly | A Big Hawaiian Fruit Bowl
Donny Tsang | Chawanmushi
Wit & Vinegar | Jerk Chicken Chili
Constellation Inspiration | Salted Egg Yolk Custard Mochi
twigg studios | Katsu Udon Soup wth Popcorn Chicken Croutons
Edible Perspective | Acorn Squash Bowls with Pears, Pecans, and Vanilla Bean Cream
Coco Cake Land | Asian Bowl Cut Sugar Cookies
Southern Souffle | Sorghum Apple Biscuits In A Bowl
The Bojon Gourmet | Smoky Sweet Potato & Lentil Tortilla Soup
Flourishing Foodie | Sweet Potato and Pumpkin Soup
What should I eat for breakfast today | Little Bowl with Creamy Polenta, Cheese, Onions and Mushrooms
Top with Cinnamon | Squash & Crispy Kale Bowls with Pomegranate and Miso-Ginger Dressing
the broken bread | Roasted Celeriac + Fennel Soup
my name is yeh | Corn Dog In A Bowl
Crepes of Wrath | Mini Scallion Pancake Challah Buns
O&O Eats | Persimmon Cobbler

Mountain Cedar and Chicken Noodle Soup

I was five when I told my first lie. We lived in Kentucky then.  In a little ranch house with not enough room.  My sister slept in the laundry room, her bed was by the washer.  The house had one big tree in the backyard, broken bricks in a corner of the lot.  The fence on the left was overrun by blackberry bramble.  My sister and I would see who could fit the most in our mouths, the juices running down our chins like well-fed wolves. In that house, I told my first lie.  I told my mother I was sick, that I couldn't get out of bed, that I couldn't move.  She said I looked pale and I held her hand while we watched a movie on the bottom bunk of a bed I shared with my brother.  My mother had long hair then, thick and that kind of black hair that turns blue in the right light.  She was 29 then and worked in a warehouse for produce and generic-brand food.  Her whole life was over by then, I think.  She was never really her own person by the time I came along.  But she sat on the bed with me and we watched movies.  I lied to her and we both took a nap together.

In that same house, that small little house in Kentucky, with the vinyl siding and it's creaky front door, a tornado hit and my 29-year-old mom drove home to protect us. She drove a green pickup truck.  She tied a sun-bleached red bandana on the mirror the day she got it.  It was a summer then, hot on the skin and the heat broke the sky. She put that same mattress we fell asleep on over our heads and we watched as a tree branch smacked the window pane, leaving a scratch that was still there when we left two months later.

I haven't stopped lying since I was five.  I do it every day.  I do it over small things, like if I put cream in my coffee.  I do it about big things, like when I tell people I love them.  I do it as a way to get attention, as a way to hold someone's hand.  I do it for pity and for protection.  I do it for fun.  I lie to my mother more than anyone else.  I tell her I forgive her for everything, for the missed birthdays and the time she hung up the phone on me when I called her from Italy, drunk and alone and only had ten minutes left on the pay phone, only a few cents left in my pocket.  I lie to her to make it easy, because I remember how she sat on the bed and held my hand and loved me even when I was lying to her.

Every time I was sick after that day, she'd stay home with me and watch a movie.  She'd take my temperature with her hand flat on my forehead and at night she'd have my dad carry me to my room.  We had tradition, we had rituals.  We had moments that I haven't been able to share with anyone else.  I lied to her over and over again for seventeen years now, but every time I call her and tell her I'm sick, she always remembers this day, too.

Last week, I called her and told her the mountain cedar was blowing.  I told her that my eyes itched and how I didn't want to go to work.  She told me about her chicken soup with big noodles and roasted chicken.  Carrots and celery and oil.  She told me who I used to eat it and ask for seconds and thirds.  She told me how she wished she could be here now, in my kitchen in Texas, making it for me.  I lied to her again and said, "Yeah, me too."

Instead, I did it myself, like so many things these days.  This soup is an apology, a memory, a souvenir from when we all played sick and tried to get out of school with the flu.  It's a revisionist tale of how life should have gone.  It's to my mother who was 25 and young when she had me.  It's to a little boy who still has family in Kentucky he's never met.  It's to the 1,500 miles in any direction to the closest people I love.  It's a warm soup, a comforting soup.  It's a soup you eat when the tornado heat breaks and you have three small children to stop crying.  It's the soup you reheat when the dollar has to stretch because you're saving up to move out of a house where your daughter sleeps in the laundry room.  It's a soup for a home, not for a house.

Chicken Noodle Soup

Ingredients:

• 2 large chicken breasts, defrosted
• 3 sprigs rosemary, divided
• 2 lemons, cut into wedges
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 carrots, diced
• 3 stalks celery, diced
• 1 large yellow onion, diced
• 1 head of garlic, minced
• 96 oz chicken stock (as always, preferably homemade, but there is a lot of flavor in the soup for store-bought)
• 1 1/2 tablespoon chicken base (found in supermarkets)
• 1/2 tablespoon lemon pepper
• 1 tablespoon pepper
• 16 oz egg noodles, cooked separately in another pot

Directions:

1. Preheat the oven to 450
2. Rip two aluminum sheets off big enough to wrap your chicken in.  Place chicken breasts on respective foils and rub salt, pepper, and olive oil all over.  Add four lemon wedges per chicken breast and rosemary.  Wrap tightly.  Bake on sheet for 25 minutes or until cooked through.
3. Set chicken aside to cool.
4. Begin on the mirepoix.  In a large dutch oven, heat butter and oil over medium-high heat.  Before butter burns and when oil is almost smoking, add carrots, celery, and onion.  Cook down 10-15 minutes and stir occasionally, until vegetables are tender and onions are translucent
5. Add garlic and remaining sprig of rosemary (diced finely).  Cook only for a minute to release some flavors and not burn, stirring constantly.
6. Pour in chicken stock.  Allow to heat through and bring to a low boil for five minutes.  While waiting on that, tear the cooled chicken breasts into bite-sized chunks with your hands or a fork.
7. Add the chicken base, pepper, and lemon pepper.  Stir thoroughly to ensure that the seasonings have incorporated into the soup
8. Add the shredded chicken
9. Cover and let simmer on low while you prepare the egg noodles in a separate pot (follow package instructions here, but add a little bit of chicken stock to the liquid for some added flavor)
10. Drain noodles and add to soup.  Simmer to warm noodles up.
11. Serve with Laura Calder's Miracle Boule and have for the rest of the week