Archive | December 2016

Happy New Year!

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Today in American History…

Today in American history…Andrew Johnson was born in 1808 in Raleigh, North Carolina.  He would go on to become the 17th President of the United States.  Before the presidency, he was the Governor of Tennessee, a Senator and a Member of the House of Representatives.

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Today in American History…

Woodrow Wilson was born in 1856 in Staunton, Virginia. He would go on to become the 28th President of the United States. Before he became President, he was the Governor of New Jersey and also the President of Princeton University.

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Facebook Giveaway Alert!

Merry Christmas! As my appreciation for you… I would like for you to have the chance to own your very own copy of Martha Washington’s Booke of Cookery and Book of Sweetmeats transcribed by the fabulous food historian, Karen Hess.

All you have to do is share this post with your FB friends and write a comment (“shared” or “done” is fine). I will announce the winner tomorrow evening at 7PM EST on Facebook. Good luck, my friends!

Mary Todd Lincoln House – Lexington, Ky

Some years ago, my hubby and I had the chance to visit The Mary Todd Lincoln House in Lexington, Kentucky. What a treat it was to walk the same floors that Mrs Lincoln walked many years ago. To touch the same stair bannister that Mr Lincoln touched and walk into the same bedroom that he stayed in on his only visit to the house.

The home has many original family artifacts from the Todd family and also Mrs Lincoln’s personal items from her later years in life.

Mary Lincoln spent many happy girlhood years in this home with her family when she lived here from 1832 to 1839 – when she moved to Springfield, Illinois. She would then soon after meet the love of her life and as the saying goes…the rest is history.

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In the Kitchen Tonight…Onion Soup

I believe winter has officially arrived in Virginia! Tonight was the perfect night to make something wonderful to keep us warm – so why not make a pot of yummy soup 🙂 Tonight we stepped back in time and made something that was most likely enjoyed by the Washington family – how cool is that?

While researching recipes today I was looking for something that was not complex and had only a few ingredients. So – this recipe for Onion Soup was perfect and I found it on the Mount Vernon website.  It most likely was made in the Washington household and was a recipe included in the Hannah Glasse cookbook, The Art of Cookery Made Plain and Simple,which was first published in 1747 and went on to become a best seller for a century after it was published.

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The recipe was very easy and I truly recommend you try it at home. If you have onions (a lot!), flour and broth? You are all set…here is the actual recipe:

Onion Soup

Ingredients:

1/2 cup (1 stick) unsalted butter
2 1/2 pounds onions, peeled and coarsely chopped (7 to 8 cups)
1/3 cup all-purpose flour
4 cups water
2 cups Basic Beef Stock
1 teaspoon salt
1 slice bread, toasted and diced
2 large egg yolks, lightly beaten
1 tablespoon balsamic vinegar
Ground black pepper

Directions:

  1. Melt the butter in a heavy skillet over medium heat. When the butter is sizzling, add the onions, cover, and cook for about 15 minutes, stirring often to prevent them from sticking to the pan, until they are very soft and caramelized. Add the flour, stirring to coat the onions, and cook for about 1 minute.
  2. While onions are cooking, combine the water and stock, and bring to a boil over medium-high heat. When the onions are ready, mix them into the hot stock, stirring until well combined.
  3. Pour a little of the hot stock into the skillet and stir, scraping up any onion particles that remain. Pour the stock into the stock and onions, and add the salt.
  4. Stir in the diced toast, cover, and simmer for about 10 minutes.
  5. Combine the egg yolks and vinegar. Gradually blend 1/2 to 1 cup of the hot soup into the egg yolk-and-vinegar mixture, stirring constantly to prevent the yolks from curdling. Stir the mixture into the soup, and simmer for several minutes until the soup thickens just slightly, stirring constantly. Again, do not let the soup boil, or the egg yolks will curdle.
  6. Season with pepper and additional salt, if necessary, and serve hot.

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Of course we have our fun pictures from the kitchen tonight. Thank you to my ever so patient husband for cutting the soooooo many onions and for being my official taste tester.

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We started with the basic…

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My hubby chopped and chopped (and chopped!) 

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Fabulous onions 

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My ever so faithful cast iron skillet was wonderful tonight – here we are getting ready to saute the onions 

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caramelized onions – after about 15 minutes.  Then added flour for minute. 

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In a separate large pot – added the broth and water 

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The water, broth and onion combination 

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Chopped toast is added to the soup…

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along with egg yolks and vinegar 

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We have soup! 

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and my hubby loved it! Success!