A self-described “eco-stylist and food enthusiast,” Kerry Dunnington has e-published Planet Kitchen Table, her second cookbook. The e-book has more than 200 user-friendly recipes for all kinds of occasions, from family meals to holiday celebrations. Bonus: See a recipe below.
Kerry, who lives in Tuscany-Canterbury, has plenty of kitchen experience as a longtime Baltimore caterer, food columnist, and recipe judge. Her first cookbook, This Book Cooks, is in its second edition.
Kerry is founder of Slow Food Baltimore’s “Eat in Season” Challenge,” and is attuned to using fresh, seasonal, and locally sourced foods. In her new cookbook, she has chapters on cold and warm garden greenery dishes for vegetarians and an entree section devoted to a pescatarian (fish, no meat) diet in addition to others on breads, desserts, and more.
The e-cookbook can be downloaded at Amazon or Smashwords for $9.99.
I can’t wait to make this soup featured in Planet Kitchen. It sounds easy and delicious.
French Onion Soup for the Time-Challenged
Yield: 4 servings
Traditional French onion soup is often prepared with stock made from beef bones, a method that is sometimes too lengthy for today’s busy schedules. Imagine brand Organic Beef Flavored Broth has an authentic beef broth flavor. The result here is a traditional, French onion soup that your guests will think you spent hours preparing. Your secret is safe with me!
Helpful to know: Imagine Organic Beef Flavored Broth can be found in health food stores and most grocery stores nationwide.
2 tablespoons butter, plus extra for buttering French bread rounds
8 cups yellow onions, thinly sliced
4 tablespoons cooking sherry
One 32-ounce container beef broth
1 teaspoon salt
Pepper to taste
In a large pot over moderate heat, melt butter; add onions and sauté for 15-20 minutes or until onions begin to brown. Add cooking sherry, beef broth, salt, and pepper to taste. Cover soup, bring to a boil, reduce heat and simmer for 30 minutes.
4 slices day-old French bread rounds (1 round per serving bowl)
Parmesan cheese, freshly grated
Gruyere or Swiss cheese, sliced to desired thickness
Spread French bread rounds with butter, top each round with grated Parmesan cheese. Toast until light brown in either a 350-degree oven or toaster oven. Preheat oven to Broil. Set ovenproof soup bowls on a parchment lined, rimmed baking sheet. Place 1 toasted round in the bottom of each bowl; ladle hot soup over round, filling nearly to the top. Lay desired number of cheese slices over soup, allowing cheese to overlap sides of bowl. Broil until cheese bubbles and is chestnut brown in spots. Watch closely, the cheese browns quickly.