French Onion Soup

After a very successful New England clam chowder, I decided it was time to make a French onion soup. It’s flavorful and extremely popular, though I found my first couple of attempts to be lacking. I initially tried to make it earlier in the week, and was not pleased with my results. When I made it in class later in the week, I was still not entirely pleased with how it turned out. Not satisfied with my results so far, I gave it another shot - the third time proved to be the charm, as this batch came out pretty close to perfect. The key is simple: take your time. Don’t rush it.

Dauphinoise Potatoes

I've been cooking with potatoes quite a bit these days. That's no accident - potatoes are what we've all been using in class to practice our knife skills. Rather than tossing away perfectly good potato, why not put it to good use? And speaking of class, that's where I learned about dauphinoise potatoes, the delicious dish you see here. It's similar to scalloped or au gratin potatoes, but a bit richer and made specifically using Gruyere cheese. It's fairly simple, doesn't use a ton of ingredients, and is incredibly tasty, so give it a shot!