French

I've been reading a new cooking book called Eat, Drink, and Weigh Less. And no, I'm not on a diet. One of the authors happens to be Mollie Katzen, the author of the Moosewood Cookbooks that I adore, and the woman who started the Moosewood Restaurant in New York. I received the diet book for my birthday for two reason: 1)There are a number of new recipes in the back of the book and 2) my office (a cardiology clinic) started a Health and Wellness program at the beginning of the year and Paul thought the book would be helpful in the way I deal with my patients. I can't believe some of the statistics I read. Indeed, it will help a lot of people!

In honor of the end of my month-long series about our trip to France, I am finishing with a guest post by a new friend, Lynn Muldrew. Although she is Northern Irish, she has been working in France with Brina, my friend from high school. Lynn was happy to share her family recipe for Vegetarian French Onion Soup because most recipes I know are made with beef or chicken stock. The first time I met Lynn was in Paris, but we got along well and I know the other people on the trip really enjoyed her being their tour guide. This picture is actually of Lynn with Larry, Paul's cousin's husband. Because Larry was so tall, Lynn put her bright pink hat on him so everyone could see where to go. That experience will go down in a lot of memory books. Those who remember her voice can imagine her reading this post in person.

Guest Post by Lynn Muldrew

I'm going to share a slightly adapted French recipe for onion soup. Traditional French onion soup is made with only water and onions (plus seasoning). However, having tasted an improved version I'm going to share this one with you! This recipe serves about 10 people.

I made this meal pretty soon after returning from Paris with our French dijon mustard by Maille. The recipe comes from The Splendid Table's How to Eat Supper, and I must say that it wasn't disappointing. None of the previous recipes from this cookbook have been disappointing. I really, really enjoyed this light salad with high protein. I suppose I have to add high cholesterol, too, due to the whole egg, but only about half of the yolk survives as the rest of the of the room is taken up by onion and garlic and seasoning.