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Tag: trio

Breakfast Toast Trio

Toast is one of the most versatile breakfast and brunch dishes out there. I love having fun with it and putting a variety of ingredients

Follow Along

@erinnOBrienn

5 of my Favorite Fall Recipes to Try This Week 🍂🧅🥂 Linked these 5 directly in my bio! Which one are you making first!?
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#comfortfood #frenchonionsoup #soupseason #fall #fallrecipes #easyrecipes #dinnerideas #weeknightmeals #souprecipe #traderjoesfinds #viralreels #dinner

This Viral Longevity Minestrone Soup is definitely

This Viral Longevity Minestrone Soup is definitely one to try this season 🍅🫘🥂 It’s packed with veggies, nutritious, and simple to make! Inspired by the Blue Zones doc we loved ❤️
6 tablespoons olive oil, divided
1 yellow onion, chopped
2 large carrots, peeled and chopped
2 large celery stalks, chopped
3 tbsp. Tomato paste
4 cloves garlic,minced
1 28 oz. can crushed tomatoes
1 large yukon gold potato, peeled and diced small
2 cups fennel (bulb, stalks, and fronds), chopped
¼ cup italian flat leaf parsley, chopped plus more for garnish
¼ cup fresh basil, chopped
1 15 oz. can cannellini or fava beans, drained and rinsed
1 15 oz. can pinto beans beans, drained and rinsed
½ 15 oz. can chickpeas, drained and rinsed
4 cups vegetable stock
4-6 cups water
1 cup Sardinian fregola, acini di pepe, or pastina
1 ½ tsp. Salt plus more to taste
½ tsp. Freshly ground black pepper plus more to taste
1 cup pecorino cheese, freshly grated for garnish
4-5 lemons, halved for garnish

Method:
1. Chop the onions, fresh herbs, and pecorino romano; to mince the garlic, to slice the celery, carrots, and fennel. (I love using my @cuisinart food processor for this to save time!)
2. In a large heavy bottomed pot, heat 3 tbsp. of olive oil over medium-high heat.
3. Add onions, carrots, celery, and tomato paste. Cook for approximately 5-7 minutes or until the veggies are tender and the tomato paste has become more brick-colored.
4. Then add the fennel and garlic and cook for 1-2 minutes or until fragrant.
5. Add in the crushed tomatoes, potatoes, fresh parsley, fresh basil, beans and chickpeas. Add vegetable broth and 4 cups of water, increase the heat to high and bring to a boil.
6. Once boiling, reduce the heat to a medium-low simmer for approximately 15-20 min.
7. Add in the pasta and season with salt and pepper. If the soup is too thick, add 1-2 cups of water. Allow the soup to simmer for another 12 minutes or until the pasta is tender.
8. Serve and garnish with a squeeze of lemon, drizzle of olive oil, handful of pecorino, and fresh parsley.
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#comfortfood #minestrone #soupseason #fall #fallrecipes #dinner #easyrecipes #dinnerideas #italianfood #souplover #cheese

My favorite French Onion Soup 🧅🥂🍂 I first

My favorite French Onion Soup 🧅🥂🍂 I first shared this recipe back in 2020 and it remains one of my ultimate comfort foods that is definitely worth all those tears 🤣 Don’t forget to pile on the gruyere and enjoy!

Ingredients:
6 tbsp. Butter
5 large Yellow Onions, thinly sliced
2 Bay Leaves
6 sprigs Thyme + more for garnish
¾ cup Dry White Wine
8 cups Beef Stock
1 1/2 tbsp. All Purpose Flour
Salt & Pepper to taste
2 cups Gruyere cheese, freshly grated
French Baguette, sliced
2 tbsp. Olive oil

Method:
1. In a large dutch oven over medium heat, melt butter.
2. Add onions and a generous pinch of salt. Cook for about 10 minutes then add another pinch of salt and a pinch of sugar. Continue cooking and stirring occasionally for approximately 40-50 minutes until onions are caramelized. Be careful not to burn - they should be golden brown.
3. Once onions are caramelized, add flour and cook for 2-3 minutes. Then add wine to deglaze and bring to a simmer making sure to lift any browned bits off the bottom of the pot. Let cook for 1-2 minutes to allow the mixture to thicken.
4. Add broth, thyme, bay leaves, salt and pepper and stir to combine. Bring to a simmer and let cook for 20 minutes. Be sure to remove bay leaves and thyme stems.
5. Meanwhile, preheat the oven to 375 degrees. Brush baguette slices with olive oil and bake for 8-10 minutes then set aside.
6. Preheat the broiler and transfer soup into ramekins or small bowls and top with a layer of gruyere, 2 pieces of the toasted baguette, and another generous layer of gruyere.
7. Broil for 2-3 minutes until bubbling and golden brown.
Note – you don’t have to toast the bread ahead of time but I like to because it doesn’t break down as easily in the hot soup!
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#comfortfood #frenchonionsoup #soupseason #fall #fallrecipes #dinner #easyrecipes #dinnerideas #frenchfood #souprecipe #souplover #gruyere #cheese

I learned how to make THE BEST Spaghetti Carbonara

I learned how to make THE BEST Spaghetti Carbonara in Italy this year and knew I had to recreate it for us all at home! @barillaus #ad 🍝🇮🇹 We took a wonderful class in Rome and now make this at-home version whenever we’re missing our favorite city. It only requires a few simple ingredients and is done in under 30 minutes! Using my favorite Barilla Al Bronzo® pasta is what truly elevates this entire dish. It’s a premium bronze-cut pasta that has a textured surface which holds more of this creamy carbonara sauce in every bite 🙌🏼 Click the link in my stories to try Barilla Al Bronzo® for yourself! Hope you love this recipe as much as we do ❤️
#BarillaPasta #BarillaAlBronzo #BarillaUS

Ingredients:
1 box Barilla Al Bronzo® Spaghetti
8-10 ounces guanciale, sliced into thin ¼ inch strips (or pancetta or bacon)
¾ cup freshly grated Pecorino Romano plus more for serving
¼ cup freshy grated Parmigiano-Reggiano or Grana Padano
1 whole large egg plus 3 large egg yolks
1 teaspoon freshly ground black pepper plus more for serving

Method:
1. Bring a large pot of heavily salted water to a boil and cook the Barilla Al Bronzo® Spaghetti to al dente perfection according to package directions.
2. Place the guanciale pieces into a medium stainless steel skillet over medium heat and cook, stirring occasionally, until golden brown and crispy. Once done, remove from heat and set aside, being sure to reserve 2 tablespoons of the melted fat. (In Rome, we learned to set one side of the skillet onto the back of a spoon to tilt it so the fat pools to one side)
3. In a large stainless steel or glass bowl, combine the whole egg, egg yolks, and black pepper. Place the bowl directly over the boiling pasta water, being careful that it does not touch the water, while whisking vigorously until the eggs become slightly thick and creamy. (This process is used to pasteurize the eggs and create the most ideal texture). Recipe continued in comments!
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#carbonara #comfortfood #fall #easyrecipes #spaghetti #dinner #italianfood #dinnerideas #fallrecipes #easydinner #guanciale #parmesan

Bubbly afternoon at the @veuveclicquot Polo Classi

Bubbly afternoon at the @veuveclicquot Polo Classic 🥂💖
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#veuveclicquot #vcpoloclassic #malibu #liveclicquot

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© Copyright 2024 Erin O'Brien

Website By Nari Creative

On the Blog

Recipes
Life + Style
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More from Erin

About
Contact
Shop
Newsletter

Follow Along |

@erinOBrien

5 of my Favorite Fall Recipes to Try This Week 🍂🧅🥂 Linked these 5 directly in my bio! Which one are you making first!?
.
.
.
.
.
#comfortfood #frenchonionsoup #soupseason #fall #fallrecipes #easyrecipes #dinnerideas #weeknightmeals #souprecipe #traderjoesfinds #viralreels #dinner

This Viral Longevity Minestrone Soup is definitely

This Viral Longevity Minestrone Soup is definitely one to try this season 🍅🫘🥂 It’s packed with veggies, nutritious, and simple to make! Inspired by the Blue Zones doc we loved ❤️
6 tablespoons olive oil, divided
1 yellow onion, chopped
2 large carrots, peeled and chopped
2 large celery stalks, chopped
3 tbsp. Tomato paste
4 cloves garlic,minced
1 28 oz. can crushed tomatoes
1 large yukon gold potato, peeled and diced small
2 cups fennel (bulb, stalks, and fronds), chopped
¼ cup italian flat leaf parsley, chopped plus more for garnish
¼ cup fresh basil, chopped
1 15 oz. can cannellini or fava beans, drained and rinsed
1 15 oz. can pinto beans beans, drained and rinsed
½ 15 oz. can chickpeas, drained and rinsed
4 cups vegetable stock
4-6 cups water
1 cup Sardinian fregola, acini di pepe, or pastina
1 ½ tsp. Salt plus more to taste
½ tsp. Freshly ground black pepper plus more to taste
1 cup pecorino cheese, freshly grated for garnish
4-5 lemons, halved for garnish

Method:
1. Chop the onions, fresh herbs, and pecorino romano; to mince the garlic, to slice the celery, carrots, and fennel. (I love using my @cuisinart food processor for this to save time!)
2. In a large heavy bottomed pot, heat 3 tbsp. of olive oil over medium-high heat.
3. Add onions, carrots, celery, and tomato paste. Cook for approximately 5-7 minutes or until the veggies are tender and the tomato paste has become more brick-colored.
4. Then add the fennel and garlic and cook for 1-2 minutes or until fragrant.
5. Add in the crushed tomatoes, potatoes, fresh parsley, fresh basil, beans and chickpeas. Add vegetable broth and 4 cups of water, increase the heat to high and bring to a boil.
6. Once boiling, reduce the heat to a medium-low simmer for approximately 15-20 min.
7. Add in the pasta and season with salt and pepper. If the soup is too thick, add 1-2 cups of water. Allow the soup to simmer for another 12 minutes or until the pasta is tender.
8. Serve and garnish with a squeeze of lemon, drizzle of olive oil, handful of pecorino, and fresh parsley.
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.
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.
.
#comfortfood #minestrone #soupseason #fall #fallrecipes #dinner #easyrecipes #dinnerideas #italianfood #souplover #cheese

My favorite French Onion Soup 🧅🥂🍂 I first

My favorite French Onion Soup 🧅🥂🍂 I first shared this recipe back in 2020 and it remains one of my ultimate comfort foods that is definitely worth all those tears 🤣 Don’t forget to pile on the gruyere and enjoy!

Ingredients:
6 tbsp. Butter
5 large Yellow Onions, thinly sliced
2 Bay Leaves
6 sprigs Thyme + more for garnish
¾ cup Dry White Wine
8 cups Beef Stock
1 1/2 tbsp. All Purpose Flour
Salt & Pepper to taste
2 cups Gruyere cheese, freshly grated
French Baguette, sliced
2 tbsp. Olive oil

Method:
1. In a large dutch oven over medium heat, melt butter.
2. Add onions and a generous pinch of salt. Cook for about 10 minutes then add another pinch of salt and a pinch of sugar. Continue cooking and stirring occasionally for approximately 40-50 minutes until onions are caramelized. Be careful not to burn - they should be golden brown.
3. Once onions are caramelized, add flour and cook for 2-3 minutes. Then add wine to deglaze and bring to a simmer making sure to lift any browned bits off the bottom of the pot. Let cook for 1-2 minutes to allow the mixture to thicken.
4. Add broth, thyme, bay leaves, salt and pepper and stir to combine. Bring to a simmer and let cook for 20 minutes. Be sure to remove bay leaves and thyme stems.
5. Meanwhile, preheat the oven to 375 degrees. Brush baguette slices with olive oil and bake for 8-10 minutes then set aside.
6. Preheat the broiler and transfer soup into ramekins or small bowls and top with a layer of gruyere, 2 pieces of the toasted baguette, and another generous layer of gruyere.
7. Broil for 2-3 minutes until bubbling and golden brown.
Note – you don’t have to toast the bread ahead of time but I like to because it doesn’t break down as easily in the hot soup!
.
.
.
.
.
#comfortfood #frenchonionsoup #soupseason #fall #fallrecipes #dinner #easyrecipes #dinnerideas #frenchfood #souprecipe #souplover #gruyere #cheese

I learned how to make THE BEST Spaghetti Carbonara

I learned how to make THE BEST Spaghetti Carbonara in Italy this year and knew I had to recreate it for us all at home! @barillaus #ad 🍝🇮🇹 We took a wonderful class in Rome and now make this at-home version whenever we’re missing our favorite city. It only requires a few simple ingredients and is done in under 30 minutes! Using my favorite Barilla Al Bronzo® pasta is what truly elevates this entire dish. It’s a premium bronze-cut pasta that has a textured surface which holds more of this creamy carbonara sauce in every bite 🙌🏼 Click the link in my stories to try Barilla Al Bronzo® for yourself! Hope you love this recipe as much as we do ❤️
#BarillaPasta #BarillaAlBronzo #BarillaUS

Ingredients:
1 box Barilla Al Bronzo® Spaghetti
8-10 ounces guanciale, sliced into thin ¼ inch strips (or pancetta or bacon)
¾ cup freshly grated Pecorino Romano plus more for serving
¼ cup freshy grated Parmigiano-Reggiano or Grana Padano
1 whole large egg plus 3 large egg yolks
1 teaspoon freshly ground black pepper plus more for serving

Method:
1. Bring a large pot of heavily salted water to a boil and cook the Barilla Al Bronzo® Spaghetti to al dente perfection according to package directions.
2. Place the guanciale pieces into a medium stainless steel skillet over medium heat and cook, stirring occasionally, until golden brown and crispy. Once done, remove from heat and set aside, being sure to reserve 2 tablespoons of the melted fat. (In Rome, we learned to set one side of the skillet onto the back of a spoon to tilt it so the fat pools to one side)
3. In a large stainless steel or glass bowl, combine the whole egg, egg yolks, and black pepper. Place the bowl directly over the boiling pasta water, being careful that it does not touch the water, while whisking vigorously until the eggs become slightly thick and creamy. (This process is used to pasteurize the eggs and create the most ideal texture). Recipe continued in comments!
.
.
.
.
.
#carbonara #comfortfood #fall #easyrecipes #spaghetti #dinner #italianfood #dinnerideas #fallrecipes #easydinner #guanciale #parmesan

Bubbly afternoon at the @veuveclicquot Polo Classi

Bubbly afternoon at the @veuveclicquot Polo Classic 🥂💖
.
.
.
.
.
#veuveclicquot #vcpoloclassic #malibu #liveclicquot

On the Blog

Recipes
Life + Style
Travel

More from Erin

About
Contact
Shop
Newsletter

Website By Nari Creative

@ Copyright 2023 Erin O'Brien

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