Slow Cooker French Onion Soup
One time when I was really, really sick, Chef made me a big batch of french onion soup with a splash of scotch. It was really boozy — maybe that was the reason why I felt so much better after eating it.
This recipe is kind of close to that soup. It’s not as smoky, but it’s just as awesome.
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Spicy Chocolate Candied Pecans
What’s spicy, sweet, chocolatey, a little salty, and looks really nice when you wrap it up in a fancy box? Why, spicy chocolate candied nuts of course.
If you’re a pecan-hater, almonds, walnuts, and peanuts can definitely be used instead.
From Scientific American, via Food + Tech Connect:
"Science-minded chefs have gone so far as to suggest that seemingly incongruous ingredients—chocolate and blue cheese, for example—will taste great together as long as they have enough flavor compounds in common. Scientists recently put this hypothesis to the test by creating a flavor map, a variant of which we have reproduced here. Lines connect foods that have components in common; thick lines mean many components are shared."
I’ve been playing with this flavor map for a few weeks. A few days ago, I clicked on beer to see what the commonality was.
…which made me try this beer and blue cheese recipe from The Beeroness. And lemme tell you: oh my goshhh….