Note Culinaire February 27

Food

Audio By Carbonatix

Hi there and welcome to the last newsletter of February. As I am writing this, the NYC area is currently getting pummeled by yet another snow storm. School is canceled, and we are buried under more than a foot of snow. I do hope this is the last of the rough winter here in the northeast.

As such, I am bringing another favorite comforting soup to you this week. One of my all-time favorites, although I rarely eat it these days, French onion soup is a quintessential comfort dish for me. This recipe comes from my favorite little French brasserie in Manhattan, Pastis. I highly recommend eating there when you visit, and ordering this and some frites to go with it. I wish I was eating some, cozy in one of their booths right now.

If you have a nice block of Gruyère, I'm going to suggest making these cheese puffs along with your onion soup. They are basically a savory profiterole—choux pastry with Gruyère cheese added and baked into delightful little puffs in the oven. They will come together in the time it takes the soup to simmer.

And for dessert, make this gooey brownie. It only has a few ingredients that you probably already have in your house. It bakes with a crisp chocolatey shell on top, but stays soft in the center. Tastes divine with a scoop of vanilla ice cream.

I hope you enjoy this week’s recipes, as well as a review of another fantastic restaurant I dined at while in Nashville—the unique and delicious Audrey. And if you’re dreaming of warm weather and deciding where to go, may I suggest you click here and read about the trip I’m taking in September to warm and sunny Italy, and sign up to come along with us if you’re intrigued.

Stay warm and safe, friends, and I’ll talk to you in March!