Chef Clark
Featured Recipe Of the Month! Onion Soup Gratinèe
Commonly referred to as one of the great soupes de santé, restorative "soups for the sick," this flavorful broth is said to work equally well on curing the flu as it does on relieving hangovers."
(Serves 2)
Ingredients:
1 1/2 pounds yellow onions, sliced thin
3 tablespoons unsalted butter
1 tablespoon olive oil
Large pinch of sugar
Salt and pepper
2 tablespoons flour
4 cups beef broth
1/2 cup dry white wine
A cheesecloth bag containing 1 teaspoon of dried thyme, 12 parsley sprigs, 8 peppercorns, and a bay leaf
1/2 cup finely minced onion
2-3 tablespoons Cognac
8 slices crusty French bread, cut 1-inch thick
Melted unsalted butter to taste
1 large clove of garlic, halved
1 l/2 cups freshly grated Gruyere
1/3 cup freshly grated Parmesan
Absinthe Brasserie & Bar is located at 398 Hayes St San Francisco, California San Francisco's vibrant and charming Hayes Valley neighborhood, and is among the city’s beloved longest-running dining institutions.
Directions:
1. Make the soup: In a large saucepan, cook the onions in the butter and oil with sugar, salt, and pepper to taste over moderately low heat, covered, occasionally stirring, until soft. Uncover and cook over moderate heat, occasionally stirring, until golden brown. Add the flour and cook, stirring, for 2 minutes. Add the stock, wine, cheesecloth bag, and salt and pepper to taste and cook, partially covered, occasionally skimming, for 30 minutes. Season with minced onion and Cognac.
2. Preheat the oven to 350 degrees. Arrange slices of bread on a baking sheet, brush both sides with melted butter, and bake, turning once, for 15 minutes or until golden. Rub with garlic.
3. Transfer soup to ovenproof bowls and cover with bread slices. Sprinkle with cheese and drizzle with melted butter. Bake for 15 minutes or until the soup is simmering and the cheese has melted. Run under a preheated broiler until the cheese is golden.
Soft Cover ($53.35)
"Restaurant Digest; The Best Restaurants"
by Clark Williams
Restaurant Digest is a compilation of my series of short magazines on regional cooking and some out-takes from my cookbook, "Exclusive Seafood Guide; Textbook Recipes."
This new book will include diverse recipes, some simple, some complex, that you might have heard of or read before in the cookbook and magazine series. All the magazine recipes are classic recipes prepared in the restaurants where they were born. Some recipes are from restaurants in Ireland, Oslo, Norway, and Canada, to mention a few, and others are from cities here in the United States.
If you like Restaurant Digest, you can find out more by looking closer at the magazines themselves.
Here's the new and condensed version of my 14 x 14 x 14 magazine series featuring 196 recipes from 196 restaurants. I hope
you will enjoy all of them.
(240 Pages)
My Masterpiece Cook Book!
"Exclusive Seafood Guide; Textbook Recipes"
by Clark Williams
10 years in the making. A 200-page seafood cookbook, reference book, textbook, and biography.
As I said earlier, I've been preparing seafood for 40 years, working with all sorts of fish, crustaceans, reptiles, amphibians, and even sea plants. I briefly introduce each seafood category; then, show you the recipes that correspond to the species found in the textbook part of the publication. There's also a brief autobiography at the end of my book. Two hundred pages of neat stuff!
My Magazines & Cookbook
Temporarily Sold Out
[Issue 9/14 of the Series]
Contact Me: Clark@kingbabyproductions.com