Today is the epitome of what I like to call a "Soup Day". When the weather turns brisk, fresh apple cider abounds and you're in the mood for a belly-warmer, this soup is darn near perfect. I don't recall where I found the original recipe (maybe Bon Appetit?), but it's a keeper. I've modified it for vegetarian friends by omitting the butter and using only olive oil and vegetable broth and it's still great. I typically use beef broth instead of the chicken the original recipe calls for, as I think it imparts a richer flavor.

Onion Soup with Apple Cider

4 T unsalted butter

3 T olive oil

6 large onions (3-4 if using very large Vidalia or sweet onions), halved and thinly sliced

3 C chicken broth (alternatively, beef or vegetable broth work well too)

2 ½ C apple cider

12 large sprigs fresh thyme

Chopped fresh thyme for garnish

Melt oil and butter over med-high heat in large, heavy-bottomed pot. Saute onions for 20 mins. Or until caramelized, stirring occasionally. Add broth, cider, and sprigs, and bring to a boil. Lower heat and simmer 30 mins. Discard thyme sprigs, pour into serving bowls, and garnish with chopped thyme.

So you thought politics was in my future

Well, you were right.  I declared my candidacy for City Council(At-Large) on June 30th.  Having met the requirement of gathering 200 signatures from Pawtucket registered voters, I am now a certified candidate.  I will be taking on three incumbent Democrats in a September 14th primary.

The idea of running has been on my mind for some time.  Finally pulling the trigger has resulted in eye-opening experiences for me.  I'm up to the challenge however.  Pawtucket is ready for a new voice on the City Council and I hope to be that voice.  If you're interested in following along, here is my campaign Facebook page.   I also have a website for my campaign, complete with a "donate" button, here.

Grilled pizza how-to

This grilled pizza recipe is nearly impossible to mess up. It was a huge hit at our housewarming party seven years ago and has been a summer staple of ours ever since!

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Grilled Pizza

Prepared bagged dough from grocery store or homemade dough for 1 loaf of bread

Cornmeal

Flour

Sauce:

2 cans diced tomatoes, drained, and 1-3 ripe fresh tomatoes, diced, with juice (vary proportions according to what is available. Don’t bother seeding and peeling fresh tomatoes – the seeds and skins won’t bother you.

2 cloves garlic, finely chopped (or to taste)

Salt and pepper

Olive oil

Dried Italian seasoning and crushed red pepper flakes to taste

1 Tbs sugar (optional)

Red wine (optional)

Toppings:

Mozzarella cheese (shredded, from grocery store or thinly-sliced fresh)

Fresh basil leaves, sliced in chiffonade or torn

Sliced grilled chicken or pork sausage, chicken breasts, mushrooms, olives, peppers – whatever you like or have handy

Make sauce: Saute garlic in 1-2 Tbs olive oil over med-high heat just until fragrant. Add all tomatoes and simmer over medium to medium-low heat until juices are mostly evaporated and sauce has thickened, stirring occasionally. Season lightly with dried herbs, salt, and pepper as you go – watch the salt if using canned tomatoes. If you like a slightly sweet sauce, add sugar – savory, add wine. Or add it all. I do! Once the sauce is thick, take off heat and set aside, keeping warm.

In the meantime, let the dough come to room temp if chilled, and divide and stretch (lightly flour your hands and dough if you are having trouble stretching) into 4-6 manageable sections no larger than 6” across. Lightly press one side of each section into cornmeal and set aside.

Heat the grill to a moderate temp. Clean and oil/spray the grill.

Assemble your toppings next to the grill so you have them ready and at hand – the grilling goes fast.

When you are set, lay the dough on the hot grill cornmeal-side down. Watch it carefully. The dough will harden and won’t stick, but will start to char quickly. Lift a corner – when it looks good, flip the dough and cover each piece with sauce (another set of hands is helpful here!). After the sauce is down, top with basil (if desired), then cheese, and finally all chosen toppings. Cover the grill just long enough for the cheese to melt and until the dough starts to char on outer edges. Serve and enjoy!