September Recipes | Kim Kroner Blog | Kim Kroner Realtor in Northern Virginia

Kim Kroner

Long & Foste

800-961-1328

703-946-2526

kkroner@kw.com

www.TheKronerTeam.com

NVAR Multi-Million Dollar Club Top Producer

Serving Northern Virginia

SEPTEMBER  2013

As featured in

Your Home and Lifestyle

Information deemed reliable but not guaranteed.

All measurements are approximate.

Copyright 2011 Network Communications Inc.
All rights reserved.

FRENCH ONION SOUP

Servings: 4

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

3 tablespoons butter

1 tablespoon olive oil

6 onions, thinly sliced

6 garlic cloves, thinly sliced

2 bay leaves

1 teaspoon fresh thyme

½ cup dry red wine

6 cups chicken stock

1 teaspoon Dijon mustard

 sea salt, to taste

 freshly ground pepper, to taste

3 tablespoons cognac

4 sourdough bread slices, toasted

1 cup Swiss Gruyère cheese, grated

½ cup Parmesan, grated

Melt butter with oil in a heavy large saucepan over medium heat. Add onions, garlic, bay leaves, and thyme. Sauté, stirring frequently, until very tender and golden brown, about 45 minutes. Add wine and simmer until reduced to a glaze, about 3 minutes. Stir in stock and Dijon and simmer 20 minutes. Season with salt and pepper to taste. Stir in the cognac. Preheat broiler. Ladle soup into broiler-proof soup bowls. Top each with a slice of toast and grated cheeses. Broil until cheeses are melted and lightly browned, about 1 to 2 minutes. Serve immediately. Recipe by Kim A. Fuqua. Photography by Suzanne Farmer.

GRILLED PORTOBELLO AND
MOZZARELLA BURGER

Servings: 4

Prep time: 5 minutes

Cook time: 20 minutes

2 large balls fresh mozzarella

2 teaspoons olive oil

2 tablespoons dried basil

1 tablespoon fresh chives, chopped

2 tablespoons balsamic vinegar

2 portobello mushrooms, stems removed, caps sliced in half

   horizontally

1 large red bell pepper, sliced into 4 long pieces

4 hamburger buns

 steak sauce (optional)

Combine fresh mozzarella, olive oil, dried basil, chives, and balsamic vinegar in a blender. Blend until smooth; set aside. Grill or broil the mushrooms about 3 minutes per side or until tender. Grill or broil the peppers until tender and lightly browned, about 5 minutes per side. Lightly toast the buns on the grill or in the broiler and spread the mozzarella mixture evenly on the bottom of each bun. Cover with a mushroom slice and a piece of red pepper. Top with a little steak sauce if you like. Assemble, slice in half, and serve immediately. Recipe by Kim A. Fuqua. Photography by Suzanne Farmer.

MARIMEKKO ILTAVILLI PLATE

A twist on animal-themed decor, Miina Äkkijyrkkä's
2008 Iltavilli (“wild in the evening”) captures the excitement of young calves as they romp through a verdant summer pasture. Sketched in simple black and white, the playful subjects appear to emerge from a vibrant background in a visual tribute to freedom and uncharted adventure. www.crateandbarrel.com  

Kim Kroner

800-961-1328

703-946-2526

kkroner@kw.com

www.TheKronerTeam.com

NVAR Multi-Million Dollar Producer

Serving Northern Virginia

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september  2011

As featured in

Your Home and Lifestyle

Information deemed reliable but not guaranteed.

All measurements are approximate.

Copyright 2011 Network Communications Inc.
All rights reserved.

French Onion Soup

Servings: 4

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

3 tablespoons butter

1 tablespoon olive oil

6 onions, thinly sliced

6 garlic cloves, thinly sliced

2 bay leaves

1 teaspoon fresh thyme

½ cup dry red wine

6 cups chicken stock

1 teaspoon Dijon mustard

 sea salt, to taste

 freshly ground pepper, to taste

3 tablespoons cognac

4 sourdough bread slices, toasted

1 cup Swiss Gruyère cheese, grated

½ cup Parmesan, grated

Melt butter with oil in a heavy large saucepan over medium heat. Add onions, garlic, bay leaves, and thyme. Sauté, stirring frequently, until very tender and golden brown, about 45 minutes. Add wine and simmer until reduced to a glaze, about 3 minutes. Stir in stock and Dijon and simmer 20 minutes. Season with salt and pepper to taste. Stir in the cognac. Preheat broiler. Ladle soup into broiler-proof soup bowls. Top each with a slice of toast and grated cheeses. Broil until cheeses are melted and lightly browned, about 1 to 2 minutes. Serve immediately. Recipe by Kim A. Fuqua. Photography by Suzanne Farmer.

Grilled Portobello and
Mozzarella Burger

Servings: 4

Prep time: 5 minutes

Cook time: 20 minutes

2 large balls fresh mozzarella

2 teaspoons olive oil

2 tablespoons dried basil

1 tablespoon fresh chives, chopped

2 tablespoons balsamic vinegar

2 portobello mushrooms, stems removed, caps sliced in half

   horizontally

1 large red bell pepper, sliced into 4 long pieces

4 hamburger buns

 steak sauce (optional)

Combine fresh mozzarella, olive oil, dried basil, chives, and balsamic vinegar in a blender. Blend until smooth; set aside. Grill or broil the mushrooms about 3 minutes per side or until tender. Grill or broil the peppers until tender and lightly browned, about 5 minutes per side. Lightly toast the buns on the grill or in the broiler and spread the mozzarella mixture evenly on the bottom of each bun. Cover with a mushroom slice and a piece of red pepper. Top with a little steak sauce if you like. Assemble, slice in half, and serve immediately. Recipe by Kim A. Fuqua. Photography by Suzanne Farmer.

Marimekko Iltavilli Plate

A twist on animal-themed decor, Miina Äkkijyrkkä's
2008 Iltavilli (“wild in the evening”) captures the excitement of young calves as they romp through a verdant summer pasture. Sketched in simple black and white, the playful subjects appear to emerge from a vibrant background in a visual tribute to freedom and uncharted adventure. www.crateandbarrel.com  

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