Monday, August 31, 2009

French Onion Soup & Tyler Florence California Cobb with Poached Shrimp and Green Goddess Dressing



French Onion Soup

2 large onions, sliced thin
4 tbsp unsalted butter
Sprinkle of thyme
2 bay leaves
Dash of Worcestershire sauce
32 oz. beef broth
10-1/2 oz beef consomme
French bread
Swiss cheese

In a large skillet, melt butter. Add sliced onion and caramelize, about 45 minutes. In a crock pot, add onions, sprinkle of thyme, 2 bay leaves, dash of Worcestershire sauce, beef broth, and beef consomme. (I put in the fridge at this point until the next morning.) Turn crock pot on low for 8 hours. In the evening, spoon soup into oven safe soup bowls, top with french toast, and Swiss cheese and broil until cheese is melted and bubbling.



California Cobb With Poached Shrimp And Green Goddess Dressing
from Tyler Florence's Stirring The Pot

Green Goddess Dressing

1/2 cup sour cream
1/2 cup store-bought mayonnaise
1 lemon, juice only
2 garlic cloves, peeled and roughly chopped
1 anchovy fillet
1/2 cup roughly chopped fresh Italian flat-leaf parsley
1/4 cup roughly chopped fresh cilantro
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
Water, as needed
Kosher salt and freshly ground black pepper

Shrimp

1 lemon, halved
1 bay leaf
4 sprigs fresh thyme
4 black peppercorns
2 garlic cloves, peeled
1 tablespoon kosher salt
24 large shrimp, peeled and deveined

2 heads Bibb lettuce, leaves torn into bite-size pieces
8 slices bacon, cooked and cut into pieces
2/3 cups medium-size black pitted olives
1 cup grape tomatoes, halved
1 cup crumbled blue cheese
4 eggs, hard boiled and halved lengthwise
4 sprigs fresh cilantro, for garnish

To make the Green Goddess Dressing, combine sour cream, mayonnaise, lemon juice, garlic, anchovy, and herbs in a blenders and puree until light green and creamy. Add water as needed to achieve a smooth light consistency. Cover with plastic wrap and set aside in the refrigerator to allow the flavors to come together. When ready to use, add lemon juice and season with salt and pepper.

Fill a large pot with about 1/2 gallon water. Squeeze in the lemon juice and toss in lemon halves for extra flavor. Add the bay leave, thyme, peppercorns, garlic, and salt. Bring to a boil over medium heat. Simmer for 5 minutes to infuse the water with the aromatics. Before adding shrimp, bring water to a rolling boil. Add the shrimp, then remove from heat and allow shrimp to poach for 7 to 8 minutes, until they turn pink. Using a slotted spoon, transfer the shrimp from the poaching liquid to a bowl. Chill shrimp in the refrigerator.

To assemble, combine the lettuce, bacon, olives, grape tomatoes, and blue cheese in a bowl. Toss with Green Goddess Dressing to coat evenly. Arrange egg on top, followed by poached shrimp. Sprinkle with blue cheese. Garnish with cilantro.

**Changes - I made the dressing exactly as written (including anchovy fillet). Because the shrimp wasn't originally planned to be part of the meal, I had to use lemon juice from a bottle, dried thyme, and only had about 18-20 shrimp. The salad was done exactly as written except I omitted the tomatoes.


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