Welcome to my table

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2020 was difficult. We all miss normalcy. Normalcy for me means sharing food with people I love – whether at my own table, at a favorite local restaurant, or half way around the world. This blog is my invitation for you to join me for a meal, a party, or a trip in the one way that is currently available to us all. I will be sharing recipes, food memories, and random thoughts to connect through my favorite medium – food.

The table pictured represents a little of each of those things. The china under the soup bowls was a gift from my mom – a gift in the sense of, “take whatever you want from the cabinets, I don’t entertain anymore.” The meal was to celebrate a college friend’s 50th birthday. There are stories from college of food cooked in electric woks, toaster ovens, and hot pots in dorm rooms. The dark brown soup is pureed caramelized onion that is my attempt to recreate something I had in Florence almost 20 years ago. Food, friends, family, and memories – welcome to my table.

If you find yourself in Florence, Cinghiale Bianco was still there at least as of January 2020. Go. Have the onion soup (if you are lucky and it is the special that day). You also cannot go wrong there with the ribollita or anything boar.

Osteria del Cinghiale Bianco Onion Soup
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Osteria del Cinghiale Bianco Onion Soup

Course: Soups

Ingredients

  • 3-4 large red onions

  • 2 stalks celery

  • 1 carrot

  • 1 large or 2 small Yukon gold potatoes – diced

  • 3-4 cups good quality beef stock (make your own if you have the time and inclination. Vegetable stock can be substituted. It’s not as rich, but it makes the vegan friends happy.)

  • Good quality, preferably Tuscan, olive oil

Directions

  • Chop the onions, celery, and carrot.
  • Sautee carrot and celery in olive oil until lightly browned and softened, and set aside.
  • Sautee/caramelize the red onion in olive oil until deep brown. Be careful not to burn them, but get them a nice, dark color.
  • Place the carrot, celery, onions, and potato into pot and cover with stock. Simmer until the potato is tender.
  • Puree (in blender or with immersion blender). The soup should be a thick consistency.
  • Ladle into individual bowls and drizzle with olive oil just before serving.

7 Comments

  2. I’m so happy that you’re writing this! I love “revisiting Italy” vicariously through your posts. (And the recipes are much less complicated than I imagined.)

    • I don’t have the patience to type the complicated ones, so the recipes will (mostly) stay simple. Although, at some point I will write up the timballo.

    • Thank you! Glad you are enjoying it. I do wonder what the neighbors think – the lobby smells of garlic and onions almost every weekend because of me.

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