I am a language fan, and subscribe to at least 3 “word a day” newsletters.  Today’s Wordsmith message contained this gem:

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.

-Alice May Brock, author (b. 1941)

Happy Friday!

When I’m not craving fresh vegetables (as is my habit during the summer), I’m lured to the comfort of my favorite classics. Crème brûlée whips up easier than one would think, and this one has a special surprise – a layer of molten chocolate under the crispy sugar crust and smooth custard.  It’s not as fast or as easy as microwave comfort cake, but it’s well worth the extra effort.

Vanilla Crème Brûlée with Bittersweet Chocolate Sauce

Ingredients:

• 2 Tbsp simple syrup
• 1/2 cup grated bittersweet chocolate
• 2 eggs plus 2 egg yolks
• 11 tablespoons sugar, divided
• 1 1/2 cups heavy cream
• 1/2 cup half and half
• 1 vanilla bean, split and scraped

Melt the chocolate in a small glass bowl, either over a double boiler or in the microwave. Whisk in simple syrup and pour into the bottom of 6 ramekins. Chill. Preheat oven to 300° F.

Place the cream and half and half into a small, heavy-bottomed saucepan and add the scrapings and shell of the vanilla bean. Set heat to medium and slowly bring to a boil. Meanwhile, in a medium bowl, whisk together eggs, egg yolks, and 5 tablespoons sugar. Remove vanilla pod from cream and slowly whisk into the eggs, a spoonful at a time until the eggs have come to temperature. Set cream and egg mixture inside a larger bowl that is half-full with ice water and continue to whisk until mixture has cooled.

Pour custard into prepared ramekins.  Lay a cotton towel in a large roasting pan and arrange ramekins in pan so that sides are not touching.  Set pan onto oven rack and carefully pour water around ramekins so that the final water level reaches halfway up the side.  Gently slide pan into oven and bake for 35-40 minutes, or until just set.  Remove from water bath and chill 3 hours or overnight.

To serve, sprinkle 1 tablespoon sugar on top of each custard and caramelize with a kitchen torch.

Makes six custards.

Truly, there is nothing French about this soup.  It is, however, a take on French Onion Soup, and so the name seems fitting.

On a lazy, hot summer night or a chilly winter afternoon, nothing beats fast, tasty comfort food, and this certainly qualifies.  It’s onion soup without the onion (and sans crouton), but it’s just as ooey gooey and flavorful.

French Mushroom Soup

• 4 cups beef broth
• 16 ounces canned chopped mushrooms, drained
• 2 teaspoons onion powder
• 2 tablespoons Worcestershire sauce
• 1/4 pound sharp provolone cheese, thinly sliced

Preheat broiler.  Combine broth and seasonings in a large microwave-safe bowl; stir to combine.  Add mushrooms.  Microwave on high 5 minutes or until just bubbly.  Remove.  Ladle into oven-proof soup bowls or mugs and top with cheese.  Broil until cheese is just browned.  Serve immediately.

Serves a hearty meal for two.

Image by Flickr user Pabo76