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Before & After: Boho Glam Master Bedroom Reveal

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Brick Walkways: How to Kill Weeds Naturally

Brick Walkways: How to Kill Weeds Naturally

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The Classics: French Onion Soup

The Classics: French Onion Soup

Adapted from my original article as Food Contributor for City Farmhouse. Check that out ova here!

I don’t know about you, but this broad is a soup-all-year-round kinda gal. Recently, I took a work trip to Syracuse, New York with my bestie and fortuitously feasted on the best French Onion Soup I’ve ever had. There simply couldn’t be enough of that cheesy, perfectly bowl-covering crust. I love when I find my new city staples. Thank youuuu, Internet.

French Onion Soup | Comfort Food | Classic Cooking | Seasonal Cooking | Jessica Brigham Blog

Phoebe’s Restaurant & Coffee Lounge has been making their French onion soup recipe for more than forty years. Needless to say, it was a flavorful explosion in my mouth. Naturally, I had to recreate it. Not to mention, the brass accents, fabulous foliage and eclectic décor at Phoebe’s had my jaw dropped to the floor.

French Onion Soup | Comfort Food | Classic Cooking | Seasonal Cooking | Jessica Brigham Blog
French Onion Soup | Comfort Food | Classic Cooking | Seasonal Cooking | Jessica Brigham Blog

Onions are coming into season here in Connecticut and our edible herb garden is looking luxe, especially our chives, rosemary, sage and thyme. Assembling only a few, albeit magical ingredients, this classic recipe is so easy to make and nothing short of a crowd pleaser. Especially for those salt tooth’s who enjoy an acidic touch like myself.

French Onion Soup | Comfort Food | Classic Cooking | Seasonal Cooking | Jessica Brigham Blog

Classic Comfort: French Onion Soup
Makes six to eight appetizer portions

Ingredients
3 large sweet onions, peeled and sliced thick
3 tbsp. unsalted butter
3 tbsp. organic sherry (ours is very acidic for punch!)
6 to 8 cups chicken stock
4 cloves garlic
4 cups parmesan & gruyere, shredded
herb bouquet: rosemary, sage and thyme sprigs
3 small bay leaves
chives, thinly sliced
salt & pepper to taste

Kitchen Tools:
Dutch Oven
Chef’s Knife
Measuring Spoons
Mixing spoons
Ramekins or Oven-safe Bowls
Garlic Press
Ladle
String (for herb bouquet)

French Onion Soup | Comfort Food | Classic Cooking | Seasonal Cooking | Jessica Brigham Blog

In a Dutch oven, heat your butter over medium-high heat. Add onions and cook for 15 to 20 minutes, retaining a little char on the ends. Reduce heat to medium-low to caramelize for 25 to 30 minutes. Stir frequently.

Add garlic and cook until fragrant. Add sherry, chicken stock, bay leaves and herb bouquet. Bring to a boil, reducing to a simmer for 20 to 30 minutes. Add salt & pepper to taste.

Set oven to high broil. Ladle soup into ramekins or oven-safe bowls. Add a splash of sherry for an extra acidic touch. Top with a thick layer of Parmesan and Gruyere that reaches the bowl edge.

Broil bowls until cheese is bubbly, 4 to 6 minutes. Let rest until crust cools just enough to break through. Garnish with chives.

Bon Appétit!

French Onion Soup | Comfort Food | Classic Cooking | Seasonal Cooking | Jessica Brigham Blog

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DIY Driftwood Succulent Centerpiece

DIY Driftwood Succulent Centerpiece

If you’re looking for a reason to hit the beach this summer, do I have the reason for you. Amidst redoing the dining room, I knew the table centerpiece had to be a knock out. Hence, this DIY driftwood succulent centerpiece came to be. And it […]

Drink Your Garden: Moscow Mule

Drink Your Garden: Moscow Mule

  Happy Independence Day, yo!! What’s better than a classic cocktail that appears Russian to jumpstart this fine American holiday? 😂 The Moscow Mule was designed back in the 30s to aid the American public to imbibe on the lesser-known vodka. Well, thanks guys, ‘cause vodka […]


Culinary Conquests

Garlic Shrimp with Pesto Zoodles

Garlic Shrimp with Pesto Zoodles

It’s a good day when you find a solid gift card sitting in your side purse pocket. You know what I did with that card? I finally bought my damn self a Paderno spiralizer. I’ve had my eye on it for some time, and since spiralizing seems to be taking the health food world by storm, the time had come to invest in my cooking future.

garlic-lemon-shrimp-pesto-zoodles-zucchini-noodle-pasta-healthy-eating-paderno-spiralizer-jessica-brigham

This tool is impressive. It comes with three types of blades – thin noodles, thick noodles, and ribbon style – and suction cups to hold it in place. Unfortunately for me, none of my cooking surfaces permit easy suction, but there is a cool handle bar to assist the spiralizing process. First, you place a vegetable along a scorer, secure the back end with prongs, then churn out noodles with a fury. You’ll want to score the vegetable prior to securing to make shorter noodles or you’ll have a single noodle for days. Zucchini noodles: would they match up to pasta? Insert wide-eyed emoji. Oh wait, 😳.

garlic-lemon-shrimp-pesto-zoodles-zucchini-noodle-pasta-healthy-eating-paderno-spiralizer-jessica-brigham

Well, they did. Total A++. Not only was this recipe delicious, it’s a thirty-minute meal from start to finish. The refreshing acidity from the lemon-garlic shrimp marinade, paired with the texture and crunch of the noodles, topped with homemade pesto made by hand, and the richness of parmesan  … Oh mah gawd, pretty sure this is what heaven is made of.

I believe you could impress any Italian with these noodles; they really hold their own. Spiralizer, you put your money where my mouth is.

Garlic Shrimp with Pesto Zoodles
Serves four people

For the marinade:

1-1.5 lb. gulf shrimp, peeled and deveined
4 tbsp. extra virgin olive oil
5-6 garlic cloves
1 lemon, juiced
1 tsp. white pepper, fresh ground
1 tsp. salt
Pinch of lemon zest

For the noodles:

4 large zucchini (straight, not curvy)
1 pint of cherry tomatoes
1 cup. homemade pesto
1-2 medium to large shallots, minced
Handful of fresh basil, leaves torn
Spattering of parmesan
White wine

No. 1: Take your cleaned shrimp, rinse, pat dry with a paper towel, and place in a bowl. Add olive oil, garlic cloves, lemon juice, lemon zest, white pepper and salt. Let marinate for a minimum of 20 minutes.

No. 2: In a large sauté pan, heat olive oil on medium heat. Saute shrimp for two minutes on each side. Add shallots and cook until translucent. Add cherry tomatoes, cook for a minute, then add spiralized zucchini. Cook until noodles start to wilt down, about 3 to 5 minutes.

No. 3: Turning off heat, add pesto and torn basil leaves to the pan and stir. Dish out zucchini noodles, top with parmesan, garnish with basil leaves, and serve immediately.

No. 4: Bon appetito!

garlic-lemon-shrimp-pesto-zucchini-noodle-pasta-healthy-eating-paderno-spiralizer-jessica-brigham-blog


All Time Favorites

The Classics: French Onion Soup

The Classics: French Onion Soup

Adapted from my original article as Food Contributor for City Farmhouse. Check that out ova here! I don’t know about you, but this broad is a soup-all-year-round kinda gal. Recently, I took a work trip to Syracuse, New York with my bestie and fortuitously feasted […]

Drink Your Garden: Moscow Mule

Drink Your Garden: Moscow Mule

  Happy Independence Day, yo!! What’s better than a classic cocktail that appears Russian to jumpstart this fine American holiday? 😂 The Moscow Mule was designed back in the 30s to aid the American public to imbibe on the lesser-known vodka. Well, thanks guys, ‘cause vodka […]

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Drink Your Garden: Green Rhubarb Fizz

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Cornish Hen with Celeriac Fries & Sage Gremolata

Cornish Hen with Celeriac Fries & Sage Gremolata

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