#large dutch oven

[heritagecollectibles]

Previously Owned Pyrolux Large Titanium Non-Stick Dutch Oven, Made in Denmark, Dated 1997

Previously Owned Pyrolux Large Titanium Non-Stick Dutch Oven, Made in Denmark, Dated 1997

[shmreduplication]

Free sketch comedy idear: young heterosexual wives recreating the American Psycho business card scene with large kitchenware that they got as wedding presents

[dotaeh]

[ravenclawinthetardis]

Dutch Oven Mountain Man Breakfast

[cravefoodie]

🌮🎉 Birria Enchiladas 🎉🌮

Ingredients:

For the Birria:

2 lbs beef chuck roast, cut into chunks

1 large onion, chopped

4 garlic cloves, minced

2 cups beef broth

2 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 chipotle pepper in adobo sauce

1 tablespoon apple cider vinegar

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

For the Enchiladas:

12 corn tortillas

2 cups shredded cheese (such as Monterey Jack or cheddar)

1/2 cup chopped fresh cilantro

1/2 cup chopped red onion

Lime wedges for serving

Instructions:

Prepare the Birria:

In a large pot or Dutch oven, add the beef chunks, chopped onion, and minced garlic. Pour in the beef broth.

In a separate saucepan, add the dried guajillo and ancho chiles. Cover with water and bring to a boil. Once boiling, remove from heat and let them soak for about 15 minutes until they soften.

Transfer the softened chiles, chipotle pepper, apple cider vinegar, cumin, oregano, and paprika to a blender. Blend until smooth.

Pour the blended sauce into the pot with the beef. Season with salt and pepper.

Cover and simmer on low heat for about 3 hours, or until the beef is tender and easily shreds with a fork.

Assemble the Enchiladas:

Preheat your oven to 350°F (175°C).

Warm the corn tortillas in a dry skillet or microwave to make them pliable.

Fill each tortilla with shredded birria beef and a sprinkle of cheese. Roll up the tortillas and place them seam-side down in a baking dish.

Pour the remaining birria sauce over the top of the enchiladas. Sprinkle with more cheese.

Bake the Enchiladas:

Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

Serve:

Garnish the enchiladas with chopped fresh cilantro and red onion.

Serve with lime wedges on the side.

Enjoy your delicious Birria Enchiladas! 🌮💥

[forkfulofflavor]

Cozy White Bean Mushroom Stew Ingredients: 3 Tbsp vegan butter (or sub olive oil) 1 medium onion, diced (~2 cups) 1 lb mushrooms, sliced (shiitake and cremini recommended) 3/4 tsp dried thyme 3/4 tsp dried rosemary 3/4 tsp sea salt and pepper 4 cloves garlic, minced 2 Tbsp cornstarch (or all-purpose flour) 2 tsp tamari or soy sauce (gluten-free if needed) 1 Tbsp Dijon mustard 3 cups vegetable broth 1 lb baby potatoes, cubed (~3 cups) 2 (15 oz.) cans white beans, drained and rinsed 2 cups dairy-free milk (plain, unsweetened almond or oat) Fresh parsley, chopped (optional for serving) Directions: In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the mushrooms, thyme, rosemary, salt, and pepper. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the cornstarch over the vegetables and stir to coat. Add the tamari and Dijon mustard, mixing well. Pour in the vegetable broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender. Stir in the white beans and dairy-free milk. Simmer for another 10-15 minutes, allowing the stew to thicken. Adjust seasoning with more salt, tamari, or mustard to taste. Serve warm with a sprinkle of parsley if desired. Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes Kcal: 310 kcal per serving | Servings: 6 This Cozy White Bean Mushroom Stew is the ultimate comfort food for cooler days. With tender baby potatoes, earthy mushrooms, and creamy white beans, it's both hearty and nourishing. The delicate blend of thyme and rosemary elevates the flavor, while the richness of the vegan butter and dairy-free milk ensures every spoonful is packed with warmth and comfort. Perfect for a weeknight meal or to impress guests, this stew is easy to prepare, and you can even customize it by adding your favorite seasonal veggies. Serve it with a sprinkle of fresh parsley for an extra burst of color and flavor!

[shoujo-wizard]

Hallmark movie AU steddie A/B/O ft kitchenwitch!Steve im calling it "Bewitched by Yuletide"

A!Eddie O!Steve

@lexirosewrites this has turned into a drabble oops

Eddie ends up making it big time with the corroded coffin guys, except after nine albums together they're not getting along very well. it all comes to a head during a long flight out of Europe back to the US, and when their private plane landed, the band had agreed there was no more band. they gave a final concert in the US. so eddie finds himself at a crossroads. he still had his money, he still had his fame, and he still had the connections of a rock star. he could launch a solo career, get writing a debut solo album, make the right calls to people with the right taste, he could be very successful for at least one album. except as eddie thought it through more and more, he just felt tired. he didnt want to write anything, he didnt want to play another electric guitar solo, and he didn't want to go through the promotion process. he didn't want to attend award shows, not even to host. the spotlight was fantastic, but on the flight back to the US Felix had pose them all a question

"do we really want to do this for the rest of our lives?"

eddie didn't want to. he felt adrift, not sure what he really wanted to do for the rest of his life, with all the money they'd made. then he gets a call from his Uncle Wayne; he'd fallen and was in the hospital for the last 2 days. he emphasizes he's fine, just ended up hitting his head hard. a friend is taking care of him till the worst of the concussion symptoms resolve. he tells Eddie his door is always open to him. so eddie books a flight and is in the small town of Hawkins by the next morning.

wayne gives him directions that are of little help, but he writes them down just in case. he pulls into the driveway of Wayne's farmhouse, and the old man is sitting on his front porch in a wicker rocking chair. he hands Eddie a coffee mug & motions to the other chair then the thermos sitting on the small table. so eddie sits to fill his mug instead of doing anything reasonable like turn off his car or at least close the driverside door. It has gotten to late autumn now. halloween is approaching. eddie drinks a mug of coffee in silence before he starts a conversation.

"do I want to do this for the rest of my life?" eddie watches the wind move through the fir trees.

"whatever you want to do, son, just know you'll always have a place in my life." is what wayne hums back.

Wayne is situated inside comfortable on the couch. his uncle lets him know that his friend will be coming by after he finishes work to bring him dinner. Eddie says to let this 'Harrington' know tht he'd like to be added to the dinner guest list. wayne just chuckles like he knows something Eddie doesn't.

even later when the sky is turning dark a new car pulls up outside the farmhouse. Wayne hollers that it's "steve and robin" right before the front door is bursting open to let in the cold air, and two people eddie's never met before. eddie wants to ask them to sit down, but then a broad shouldered Adonis with his neck wrapped in a pink scarf is moving around him to the kitchen as if he does so everyday. an alpha woman with a choppy bob is completely disinterested in him, instead she's sitting with Wayne engaging him patiently in conversation while the noises in the kitchen continue to grow.

eddie expects a lot of things when he walks into his uncle's kitchen. None of them could've prepared him to walk into a room permeated with the scent of apples. to see the adonis from the doorway without his pink scarf or coat. his hair is a cresting wave, and he moves assuredly around the space. he's unpacking several canvas picnic bags, which makes Eddie pause because he's sure that the omega in the kitchen had only entered with a large dutch oven in his hands.

they have a short conversation that ends with Eddie offering his help with dinner. Steve declines politely, but Eddie doesn't leave the kitchen exactly. he sits down at the breakfast nook within the room, and engages Steve in conversation. steve asks about the acoustic guitar case among his things at the bottom of the stairs. eddie blinks because he can't remember if he brought his things inside or not. ultimately deciding he must have. eddie admitting his band had broken up, and that he's staying with Wayne for the moment.

the four of them sit down to dinner, and then before Eddie knows it he's in the kitchen cleaning up with Robin. when they get near done steve walks in and starts the coffee maker. then wayne is shuffling cards, and they're eating dessert while sipping at coffee. then before Eddie feels like he can blink Steve and Robin r driving back to Hawkins proper.

Eddie couldn't stop thinking about apples the entire night.

[there's definitely more to say about this AU..... but i think this is a good little set up tht kinda shows the set up]

[I might write more to this but i won't make promises. you'll likely all have to wait till the next Slick Sunday i choose to participate in]

[redwinesupernova]

“im worried my friends dont like me as much as much as i like them” L + ratio + 3 cups of lukewarm water + 4 1/2 tsp instant yeast (2 packets) + 6 cups all purpose flour + 1 tbsp salt + any filling of your choice + mix water, yeast, and any possible filling in large mixing bowl + mix flour and salt in separate bowl + dump flour mixture into yeast mixture and stir with a wooden spoon or spatula + cover bowl with dry towel and let it rise for an hour or until it’s doubled in size + after first prove use spatula to loosen dough from the bowl + cover hands in flour and place dough on parchment paper + put a dry kitchen towel on top of dough and let prove for 30 more minutes + preheat oven to 450 F and place dutch oven (with lid on) inside while it preheats + remove pot from oven, take the lid off, and use the corners of parchment paper to place dough in the pot + put the lid on + bake for 35 minutes with the lid on + take the lid off and keep it in for 20-25 more minutes/until it’s golden brown + you have warm bread now. i love you.

[foodshowxyz]

Creamy roasted garlic tomato soup

Yields: 4-6 servings Prep Time: 15 minutes Cook Time: 45-50 minutes

Ingredients

Roasted Veggies:

3 pounds ripe tomatoes (Roma or on-the-vine work well)

1 head garlic (top sliced off)

1 medium onion, quartered

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

Soup Base:

2 tablespoons butter

1 teaspoon dried thyme (or 2 sprigs fresh)

1/2 cup heavy cream

4 cups vegetable broth (low-sodium is best)

1/4 cup fresh basil leaves (optional, for garnish)

Equipment:

Baking sheet

Large pot or Dutch oven

Immersion blender (or regular blender)

Instructions

Roast the Vegetables:

Preheat your oven to 425°F (220°C).

Cut tomatoes in half lengthwise. Drizzle tomatoes, onion, and the garlic head with olive oil, salt, and pepper. Place them on a baking sheet, cut-side down.

Roast for 35-40 minutes, or until tomatoes are blistered and softened.

Start the Soup Base:

While the veggies roast, melt the butter in a large pot over medium heat. Add the thyme and cook for 30 seconds, stirring constantly.

Blend the Soup:

Carefully squeeze the roasted garlic cloves out of their skins and into the pot with the melted butter. Add the roasted tomatoes and onions (including any juices).

Pour in the vegetable broth. Bring to a simmer and cook for about 10 minutes.

Use an immersion blender (or carefully transfer to a regular blender in batches) to puree until very smooth.

Finish and Season:

Stir in the heavy cream. Taste and adjust salt and pepper as needed.

Serve:

Ladle into bowls and garnish with fresh basil if desired. Enjoy with crusty bread, grilled cheese, or a simple salad for a delicious meal!

Tips & Variations:

Spice it up: Add a pinch of red pepper flakes with the thyme for a little kick.

Vegan: Swap the butter for olive oil and use a plant-based cream alternative.

Extra Flavor: Add a tablespoon of tomato paste while cooking the thyme for deeper tomato flavor.

Storage: This soup keeps well in the refrigerator for 3-4 days and freezes beautifully.

[najia-cooks]

[ID: First image is of a golden brown boule studded with blueberries and covered with seeds; second image shows the boule cut in half to show a holely bread with blueberries throughout. End ID]

Rustic no-knead blueberry bread

This is a crusty, no-knead, sweet-savory bread that pairs blueberries with spices and herbs inspired by West Asian cooking. Fennel, anise, sesame, and mahlab powder are reminiscent of the دُقَّة كَعْك ("duqqa ka'k"; cake powder) used in pastries, while za'tar and caraway skew more savory.

The long rise yields a well-fermented dough with a robust flavor that stands up well against the sweetness and pungency of the fennel and aniseed. The result is a jammy, complex, aromatic boule.

This bread has an open, irregular crumb, great for slicing, toasting, dipping, or spreading. Try it with labna and honey, olive oil and za'tar, or a spreadable cheese. I've also made sandwiches with thick slices of this bread and fried, glazed tofu drizzled with tarator and topped with Iraqi mango pickles, to excellent effect.

Recipe under the cut!

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Makes one medium-sized boule.

Ingredients:

3 cups (360g) bread flour

2 tsp kosher salt

1/4 tsp dry active yeast

2 tsp mahlab powder (optional)

1 tsp fennel seed + 1 tsp aniseed, coarsely ground

About 1 2/3 cup water (room temperature)

1/2 cup firm fresh blueberries

1 Tbsp za’tar (wild thyme), crumbled

Additional fennel seeds, aniseed, caraway, and sesame, to top

Mahlab (محلب) powder is the ground-up pits of Mahleb cherries. It can be purchased at a halal or specialty spice store.

Za'tar (wild thyme) can be found in dried form at a halal grocery store. Note that the spice blend, which includes wild thyme, sumac, sesame seeds, and other spices, will also be labelled "za'tar." If you don't have or can't locate any of the herb itself, use any dried woody herb of your choice (e.g. rosemary, thyme, sage), chopped.

Instructions:

1. Making the dough. Measure flour into a large mixing bowl. Add salt, yeast, seeds, and thyme and stir to combine.

2. Gradually add water until a soft, sticky dough forms. You may need more or less than 1 2/3 cup.

3. Flatten dough in the bowl and top with some of the blueberries. Fold the dough to enclose the blueberries, add more blueberries on top, and fold again. Repeat until all blueberries are incorporated.

4. First rise. Shape dough into a ball and place in the bowl seam-side down. Pat the top of the dough with some olive oil and cover the bowl with a kitchen towel. Allow to rest at room temperature for 16-20 hours.

5. Shaping. Gently remove the dough from the bowl and allow it to deflate. Shape the boule by folding an edge in over the center, rotating the dough slightly, and repeating until you have gone all the way around.

6. Flip the ball over so the seam side is down. Place your hands on either side of the dough and then move them down towards the base of the boule, tucking some of the dough under and towards the seam, to tighten the top of the ball. Rotate the ball slightly and do this again, repeating until you've gone all the way around a couple times.

This is the basic method for shaping a boule, lightly adapted to avoid breaking any blueberries. If any of the blueberries start to pop out of the surface of the dough, just press them back in.

7. Second rise. Place your boule on a piece of parchment paper and cover with a kitchen towel. Allow to rise for 1-2 hours, until noticeably puffy.

8. Baking. Place a Dutch oven in your oven and preheat to 450 °F (230 °C). Remove the Dutch oven and place the boule, along with the parchment paper, inside. Put the lid on the Dutch oven and return it to the oven. Bake for 30 minutes.

9. Remove the Dutch oven's lid and bake bread for another 20 minutes, or until the crust is deeply golden brown.

To bake the bread without a Dutch oven, preheat a baking tray in the center of the oven, while preheating a skillet (rated to at least 450 °F) in the bottom; once preheated, transfer the bread and parchment paper to the tray, and pour a few cups of water in the skillet; bake for 30 minutes. Remove the skillet and bake another 20 minutes until golden brown.

Allow the bread to cool completely before cutting into it to avoid creating a mushy texture.

[feyburner]

im the sponge cake/baking amateur anon and omg thank you so much for your words and recipes!!! i will definitely start making little things and try not to freak out and instead embrace this new hobby with all its fluctuations…i will definitely keep coming back here for questions and recipes if you don’t mind 🫡🫡🫡

Of course, anytime. Don’t worry, just start with the basics and build from there. It gets easier and more intuitive every time you do it—and there are SO many types of things you can bake, you’ll never get bored. Don’t like baking cookies? Pivot to cake, pastry, pies, bread. Think about what flavors you like and find recipes that highlight those flavors.

Oh a couple more pieces of advice:

1. ALWAYS read through the ENTIRE recipe at least 2x before starting.

2. Mise en place! Gather all the ingredients together before you begin—so you don’t get halfway through only to realize you’re out of baking powder.

Here’s my recipe for Chocolate Velvet Cake. It’s a deep, dark, rich chocolate cake. Pictured here with Whipped Cream Cream Cheese Frosting, one of the only frostings I have ever liked.

CHOCOLATE VELVET CAKE

makes 2 x 8-9” cake layers

INGREDIENTS

2 cups (240g) AP flour

1 cup (200g) white sugar

1 cup (200g) dark brown sugar, packed

2 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 cup (227g) buttermilk* or sour cream

1 Tbsp white vinegar

1 cup (200g) neutral oil

2 eggs

1 Tbsp vanilla

1 cup (240g) freshly brewed steaming hot coffee (or 1 cup boiling water + 1 Tbsp instant coffee/espresso powder)

3/4 cup (60g) Dutch-process cocoa powder

*To make buttermilk: 1 cup milk + 1 Tbsp white vinegar or lemon juice. Stir together and let sit 10 min to curdle and thicken.

DIRECTIONS

1. Preheat oven to 350°. Grease 2 x 8-9” cake pans and line with parchment paper rounds.

2. Bloom cocoa: Measure cocoa into a large liquid measuring cup (for easy pouring later). Add 1 cup (pre-measured or by weight) hot coffee in increments, whisking in between, until mixture is smooth. **If you add coffee all at once you’ll get lumps. Add a little, whisk to a smooth paste, then add rest.

3. Mix dry ingredients: Sift flour, sugars, baking soda, baking powder, and salt into a large bowl (or bowl of stand mixer). Whisk thoroughly to combine. **Sifting really matters here. The final batter is very thin and if you don’t sift you will get lumps of flour.

4. In a separate bowl, whisk together buttermilk, vinegar, oil, eggs, and vanilla until smooth. While whisking, pour in coffee-cocoa mixture. Whisk until smooth.

5. Pour wet ingredients into dry and mix with a rubber spatula until just combined, scraping bottom and sides of bowl as needed to catch any dry pockets. Do not overmix. Batter will be thin.

6. Divide batter evenly between cake pans. Bake 30-40 minutes until a paring knife inserted in the center comes out moist but clean. Start checking at 30 minutes to avoid overbaking.

7. Cool in pans 15 minutes (no longer), then turn onto a wire rack to finish cooling. Let cool completely (1-2 hours) before frosting.

NOTES

- Cocoa: Dutch-process cocoa powder = the ultimate dark-as-night chocolate cake, but natural (regular) cocoa powder works just as well.

- Usually you can sub greek yogurt for buttermilk/sour cream, but not here. It doesn’t have enough fat.

- Buttermilk/sour cream + a little added vinegar react with the baking soda and cocoa powder to make a fluffy but velvety soft crumb. (Think baking soda volcano, but cake.) You cannot taste the vinegar at all.

[kaijuno]

Irish Bacon, Cabbage, and Potato Soup

Ingredients:

6 slices thick-cut bacon, chopped

1 medium onion, diced

3 cloves garlic, minced

4 medium potatoes, peeled and diced

4 cups cabbage, shredded

4 cups chicken broth

2 cups water

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Directions:

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon grease in the pot.

Add the diced onion to the pot and sauté in the bacon grease for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.

Stir in the diced potatoes, shredded cabbage, chicken broth, water, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.

Remove the bay leaf, then season the soup with salt and pepper to taste.

Stir the crispy bacon back into the soup before serving.

Serve hot, garnished with fresh parsley for a burst of color and flavor. Enjoy this hearty and comforting Irish classic!

[lowspoonsfood]

Taco Soup

I’m probably gonna put this around a 2 out of 5 for spoons because you have to brown meat and drain cans for this recipe, but otherwise, it’s very easy! Maybe needs another spoon for putting up leftovers (because this makes a decent amount of leftovers)

Equipment:

Dutch oven (but a large pot works just fine - that’s what I use)

Something that stirs well

Optional colander for draining meat

Ingredients:

2 lbs ground meat (whatever lean/fat ratio you want)

1 pack of taco seasoning

1 pack of ranch seasoning

1 15.25oz can of corn, drained

1 15oz can mild chili beans

1 15oz can pinto beans, drained

1 14.5oz can stewed tomatoes

1 10oz can diced tomatoes with green chilis

1 4oz can chopped green chilis (optional, if you want more spice)

Directions:

In a dutch oven/large pot over medium heat, cook the ground meat until no longer pink, breaking into crumbles as it cooks; drain.

Add taco seasoning packet and mix.

Add everything else.

Bring to a boil, then reduce heat to a simmer. Cook uncovered for 15 minutes, stirring occasionally.

Additional notes:

This is a customizable recipe. For example, I leave out the beans because I don’t like their texture. Still very tasty! I imagine you could probably add extra things into the soup and have it turn out well.

Good for leftover chips that you don’t want to go stale, but it’s also perfectly good on its own.

It’s fine to reheat this in the microwave instead of putting it back on the stove - heat to your liking. Usually anywhere from 1 minute 30 seconds to 2 minutes works well for me.

[marhor9879]

Coq au Vin

Ingredients

3 pounds bone-in, skin-on chicken legs, thighs, drumsticks, or a combination

3 teaspoons kosher salt, divided, plus more as needed

1/2 teaspoon freshly ground black pepper, plus more as needed

4 ounces thick-cut bacon or pancetta, cut into 1/4-inch-wide pieces (about 1 cup)

1 large yellow onion, diced (about 2 cups)

2 large carrots, peeled and diced (about 1 1/2 cups)

3 cloves garlic, minced

1 tablespoon tomato paste

2 dried bay leaves

1 teaspoon dried thyme

1 1/2 tablespoons all-purpose flour

1/4 cup Cognac or brandy

2 cups dry red wine, preferably Burgundy or Pinot Noir

1 cup low-sodium chicken broth

3 tablespoons unsalted butter

8 ounces cremini or baby bella mushrooms, quartered (about 3 cups)

8 ounces fresh or frozen pearl onions, peeled if fresh (do not thaw frozen, about 2 cups)

Chopped fresh parsley leaves, for garnish (optional)

Instructions

Pat 3 pounds bone-in, skin-on chicken pieces dry with paper towels and season all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper.

Cook 4 ounces chopped thick-cut bacon in a Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat is rendered and the bacon is browned, 6 to 8 minutes. Transfer to a plate with a slotted spoon.

Increase the heat to medium-high. Working in 2 batches, add the chicken skin-side down to the pot in a single layer. Sear until the skin is crisp, golden-brown, and releases easily from the pan, then flip and sear the second side, 3 to 4 minutes per side. Transfer the chicken to a large plate or baking sheet; it will not be cooked through.

Reduce the heat to medium. Add 1 diced large yellow onion, 2 peeled and diced large carrots, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in 3 minced garlic cloves, 1 tablespoon tomato paste, 2 dried bay leaves, and 1 teaspoon dried thyme. Cook until the tomato paste is fragrant and darker in color, about 2 minutes. Stir in 1 1/2 tablespoons all-purpose flour and cook for 1 minute to remove the floury taste.

Add 1/4 cup Cognac and cook until evaporated, about 30 seconds. Add 2 cups dry red wine and 1 cup low-sodium chicken broth, and scrape any browned bits from the bottom of the pot. Bring to a simmer. Reduce the heat to maintain a gentle simmer.

Return the chicken to the pot skin-side up so that it is mostly submerged (some overlapping is OK); pour in any accumulated juices from the plate. Cover and simmer until the chicken is very tender, about 30 minutes. Meanwhile, melt 3 tablespoons unsalted butter in a large skillet over medium heat. Add 8 ounces quartered cremini mushrooms, 8 ounces pearl onions, and the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until tender and lightly browned all over, 10 to 12 minutes. Turn off the heat.

Add the reserved bacon, mushrooms, and onions to the pot and stir to combine. Cook uncovered for 10 minutes to let the flavors meld.

Remove and discard the bay leaves. Taste and season with more kosher salt and black pepper as needed. Garnish with chopped fresh parsley leaves if desired.

[weather-phenomenon]

all my haters become taters when i 2 pounds russet potatoes, peeled 1 tablespoon all-purpose flour 1 teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon dried oregano ¼ teaspoon dried dill Kosher salt and freshly ground black pepper, to taste 3 cups vegetable oil 2 tablespoons chopped fresh parsley leaves Place potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil; reduce heat and simmer, covered, until parboiled, about 6-7 minutes; drain well and let cool. Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible. Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer. Working in batches, add tots to the Dutch oven and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate. Serve immediately, garnished with parsley, if desired.*

[source]

[forkfulofflavor]

Creamy Mushroom and Onion Delight Soup This rich and flavorful soup combines the earthiness of mushrooms with the sweetness of caramelized onions, all topped with a cheesy baguette slice for the perfect finishing touch. Ingredients For the Soup: 3 tablespoons unsalted butter 2 large yellow onions, thinly sliced 2 tablespoons olive oil 1 lb cremini or button mushrooms, sliced 4 garlic cloves, minced 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) 1/4 cup all-purpose flour 4 cups beef or vegetable broth 1 cup heavy cream 1/2 cup dry white wine (optional) 1 bay leaf Salt and pepper to taste 1 1/2 cups shredded Gruyère or Swiss cheese 2 tablespoons chopped fresh parsley for garnish For the Bread Topping: 6 slices of baguette or crusty bread 1/2 cup shredded Gruyère or Swiss cheese (for toasting on the bread) Instructions Caramelize the Onions: In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes, until the onions are deep golden brown and caramelized. Reduce the heat if they start to burn. Cook the Mushrooms: In a separate skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until they are browned and have released their moisture, about 6-8 minutes. Add the mushrooms to the caramelized onions. Add Garlic and Herbs: Stir the minced garlic and thyme into the onion and mushroom mixture, cooking for 1-2 minutes until fragrant. Make the Soup Base: Sprinkle the flour over the mixture and stir to coat the onions and mushrooms. Cook for another 1-2 minutes to remove the raw flour taste. Slowly pour in the broth and white wine (if using), stirring to combine. Add the bay leaf and bring the soup to a simmer. Let it cook for 15-20 minutes, stirring occasionally. Add Cream and Cheese: Remove the bay leaf and stir in the heavy cream. Add 1 1/2 cups of shredded Gruyère cheese and stir until melted and smooth. Season with salt and pepper to taste. Prepare the Bread Topping: While the soup is simmering, preheat your oven to broil. Arrange the baguette slices on a baking sheet and sprinkle each slice with Gruyère cheese. Broil for 1-2 minutes, until the cheese is melted and bubbly. Serve the Soup: Ladle the soup into bowls and top each serving with a cheesy baguette slice. Garnish with chopped fresh parsley for a burst of color and flavor.