A la Scott

Onion soup à la Scott That means no onion 😆  Or Fennel soup à l'orange  Ingredients  3                                     Fennel bulbs 1/8 cup                          Butter 48 onces                       Vegetable stock  1/2 cup                          Red wine 5 squirts of mustard Salt and pepper to taste Zest of 1 orange  Few slices of baguette  Garlic to taste Butter to spread on bread A few shakes of Italian seasoning over the bread. 1 cup                            Shredded Gruyere cheese Directions Quarter the Fennel bulbs and and slice them.  Cook in butter in a Dutch oven or a big pot, for 15 minutes on medium heat, stirring a few times; until soft.  Increase the heat to medium high and cook 15 more minutes stirring constantly. If necessary you might want to add some butter. Scrap the bottom with a wooden spoon and deglaze with the wine to mix in the brown bits. Add 1 tablespoon of flour and cook for a minute.  Add the stock (a little bit at a time if there's still

  Orange and ginger granola bites Ingredients  1/8 cup                                                          Peanut butter powder  1/8 cup                                                         Water * (see note) 1 tablespoon                                                Flax seed 2 tablespoons                                              Orange juice  The zest of one orange 2 teaspoons                                                   Freshly grated ginger (or 1 teaspoon dry) 1/4 cup                                                            Molasses  1 cup                                                               Pecans (halved)** (see note) 1 cup                                                                Lightly salted pepitas  1/4 teaspoon                                                   Turmeric (optional) Few grind of black pepper. Directions  Put one grate of the oven on the top and one on the bottom. Preheat the oven at 350°F. Make peanut butter by mixing 1/8 cup

  Roasted  chicken Ingredients  3 lbs.                                                                Chicken  1 tablespoon                                                  Vegetable base  1 tablespoon                                                  Water 1/2                                                                    Onion 1                                                                       Garlic bulb cut crosswise  1                                                                       Lemon cut lengthwise  Pepper to taste 3 cups                                                              Water Directions  Remove one grate form the oven and leave one in the very bottom. Preheat the oven to 375 °F. Cut the onion, the garlic and the lemon.  Mix 1 tablespoon each of vegetable base and water.  Empty the cavity of the chicken, open the wrapping and put the giblets in the bottom of the roasting pan. Drain the chicken as much as possible and put it on 2 or 3 layers of paper tow