Wine & Dine

Episode #18 - Old & New, Tried and True

French Onion Soup
Lettuce Fajitas
Lemon Pound Cake

French Onion Soup

3 extra large sweet onions
1/2 stick of butter
1-2 T. olive oil
3-4 cloves of garlic
2 t. salt
1 t. pepper
2 large (box) containers of Bold Beef Stock
8-10 thick slices of dry, crusty bread - grilled
8-10 thick slices of cheese (i.e. horseradish, Havarti, sharp white cheddar)

Thinly chop sweet onions. Mince Garlic. Sautee onions and garlic in butter and olive oil. Add salt and pepper. Once onions are caramelized, add Bold Beef stock. Simmer for 10 minutes. Ladle soup into individual bowls. Top soup with 2 pieces of grilled bread (side by side). Top with slick slices of cheese. Broil in oven only until cheese is bubbly. Serve immediately.

Lettuce Fajitas

1-2 lbs. chicken breast or boneless chicken thighs (can purchase pre-marinated chicken @ Chief)
2 red or green sweet bell peppers
1 large red onion
2 T. olive oil
Whole leaves of butter lettuce or buttercrunch variety (This will be your "wrap")

Cut chicken and vegetables in large, long strips. Add olive oil to large grill pan. Sautee meat and vegetables until tender. Cool meat and vegetables slightly (so as not to wilt the lettuce). Wrap chicken and veggies in lettuce leaves. Eat like a Fajita!

Note: Any seasonal veggies or variety of meats can be substituted.

Lemon Buttermilk Pound Cake

Cake: 1 1/2 sticks of butter (room temperature)
2 t. finely grated lemon zest
1 1/2 cup sugar
3 large eggs
2 1/2 cups flour
2 t. baking powder
3/4 t. salt
1 c buttermilk

Glaze: 1/2 c. fresh lemon juice (use zested lemons from cake)
1 cup confectioner's sugar

Mix butter, zest and sugar with mixer until fluffy. Add eggs, mix well. Combine all dry ingredient. Now add dry ingredients to the wet ingredients by thirds at slow mixer speed alternating with the buttermilk. Pour into greased and floured pan (Bundt-style). Bake in pre-heated 350° oven fro about 1 hour or until knife inserted comes out clean. Prepare lemon glaze while cake is cooling. Pour lemon juice in small saucepan and whisk in sugar. Stir over low heat until dissolved. Simmer for 2 minutes, cool. Remove cake from pan. Make lots of small holes in cake with skewer. Pour glaze over entire cake. Garnish with powdered sugar, fresh lemons or flowers.

Note: substitute orange zest or lime zest for the lemon flavoring.