THE VILLAGE VOICE

"Nature has undoubtedly mastered the art of winter gardening and even the most experienced gardener can learn from the unrestrained beauty around them. " ~  Vincent A Simeone Winter Garden (Blooomfield Village) FRENCH RED ONION SOUP ~ A slightly different tasty take on the ' classic ' ... red onions and red wine (fine herbs) instead of white onions and white wine ...  4  Tbsp. unsalted butter 2  Tbsp. extra-virgin olive oil 6  large red thinly sliced red onions pinch of sugar 8  cups organic beef broth/stock 1  cup red wine rosemary and thyme fresh or dried to taste coarse salt & freshly ground black pepper to taste brandy or cognac 8  slices of Gruyere (swiss or favorite) cheese  8  slices of good/firm bread like sourdough,  trimmed to fit opening of soup crock Extra-virgin olive oil In large stockpot, melt butter and olive. Sauté sliced onions until well coated, cove...

~ Phalaenopsis Orchid ( Indoor Garden 'stars' ) ______________ CARAMELIZED ONION PORK TENDERLOIN with CHERRY CHUTNEY ~ A 'winner dinner' celebrating National Cherry Month, loosely adapted from COOKING LIGHT magazine. ___________ 2 (1 lb. or more) well-trimmed pork tenderloins coarse salt & freshly ground black pepper Marinade: 1 thinly sliced onion juice and zest of 1 lemon 6 Tbsp. dry red wine 2 crushed garlic cloves Dried Cherry Chutney: 4 cups dried tart cherries (or dried cranberries) 1 cup sugar 2 cup orange juice 1 1/2 cups red wine vinegar 1 cup diced Vidalia onions 1/2 cup raspberry vinegar 2 Tbsp. minced fresh ginger 1 Tbsp. minced jalapeno pepper 2 Tsp. cilantro 1 tsp. cardamom 1 tsp. ground cumin juice and zest of 1 fresh lemon 1 tsp. ground cloves 2 (3-inch) cinnamon sticks Caramelized Onions: 2 Tbsp. unsalted butter 3 cups thinly sliced onions (red or yellow) 1 tsp. sugar 1 cup dry red wine salt & freshly ground pepper to taste Combine ingredie...

" SMALL CHEER AND GREAT WELCOME MAKES A MERRY FEAST." ~ SHAKESPEARE ___________ ________________ GRILLED HERB TENDERLOIN ~ Succulent beef smothered in fresh herbs adapted from Food & Wine (July 2006) * (4 1/2 lb.) trimmed beef tenderloin 1/3 cup extra-virgin olive oil 6 cloves minces garlic 2 Tbsp. coarsely cracked black pepper 1 Tbsp. chopped fresh thyme 1 Tbsp. chopped fresh rosemary 1 Tbsp. chopped fresh marjoram 2 tsp. coarse salt Fold thin end of tenderloin under roast to make meat an even thickness. Tie at 1-inch intervals. Transfer to large rimmed baking sheet. Combine olive oil, garlic, pepper, thyme , rosemary, marjoram and salt. Rub the herb oil over roast and refrigerate 2-4 hours. Bring to room temperature before grilling. Grill roast over moderate high heat coals, turning occasionally until nicely charred, about 30 minutes for medium-rare. Transfer to carving board and let rest for 10 minutes. Slice roast 1/2-inch thick and place on large platter surrounde...

~ Morning Icy Splendor ________________________________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6-8 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 3-4 quarts good beef stock 3 cups dry white wine coarse salt and cracked pepper few glugs of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until onions have turned d...