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"   Onion Soup with Garlic Croutons, Poached Egg and Gruy\u00E8re  1/4 cup duck fat 10 cups (about 2 lbs.) sliced yellow onions 4 cloves garlic, slivered 1 large sprig fresh thyme Salt and pepper 1 quart low-sodium beef broth 1 quart low-sodium chicken stock 6 large eggs 6 thick slices baguette 1\u20132 tbsp. extra-virgin olive oil 1 clove garlic, chopped 2 cups grated Gruy\u00E8re (about 1/2 pound) 2 tbsp. chopped parsley Cracked black pepper   In a large, heavy-bottomed nonaluminum pot, cook the duck fat over medium-low heat. Add the onions, slivered garlic, thyme, 1 teaspoon salt and 1/4 teaspoon pepper. Cook without coloring on low heat, stirring occasionally, till onions are sweet and limp, 12 to 15 minutes. Add the beef broth, bring to a simmer and cook 15 minutes. Remove thyme sprig. In a non-aluminum saucepan, bring the chicken stock to a simmer over medium heat. Break three of the eggs into the simmering stock, and poach until the white is set and the center is still runny, about 3 minutes. Remove to a plate with a skimmer or slotted spoon, cover and set aside in a warm place; repeat to poach the remaining 3 eggs. Add the chicken stock to the soup pot and bring to a boil. Meanwhile, make the croutons: Preheat oven to 400\u00B0F. Brush baguette slices with olive oil, sprinkle with chopped garlic and bake on a baking sheet until golden, 8 to 10 minutes. To serve, preheat broiler to high. Ladle the soup into warm, ovenproof soup bowls. Place a crouton on top of each, top with a poached egg and sprinkle with Gruy\u00E8re. Place bowls on a baking sheet under the broiler and broil until the cheese melts and browns. Serve sprinkled with parsley and cracked black pepper. Serves 6.  Butter Lettuce Salad with Orange and Avocado and Hazelnut Vinaigrette  1 tbsp. minced shallots 2 tbsp. fresh orange juice 2 tbsp. Champagne vinegar 2 tbsp. extra-virgin olive oil 1/4 cup hazelnut oil Salt and pepper 2 heads hydroponic butter lettuce, cored, leaves torn into bite-size pieces 2 navel oranges, peeled and broken into segments 2 Haas avocados, peeled, seeded and cut into 1/2-inch chunks 1/4 cup hazelnuts, toasted at 400\u00B0F for 8 to 10 minutes and crushed   To make the vinaigrette: In a stainless steel bowl, combine shallots, orange juice, vinegar, oils, 1/4 teaspoon salt and 1/8 teaspoon pepper. Whisk to emulsify; set aside. To make the salad: In a large salad bowl, combine lettuce, orange segments and avocado. Add dressing and toss. Divide among 6 salad bowls, evenly distributing the oranges and avocados. Top with hazelnuts and serve. Serves 6.  Char-Grilled Octopus with Gigante Beans Octopus:  1 (4\u20135 lb.) octopus, cleaned 1 tbsp. kosher salt, plus extra for cleaning the octopus 1/2 onion, roughly chopped 3 cloves garlic 1 sprig fresh thyme 2 bay leaves 1 tbsp. peppercorns 1/2 gallon vegetable oil, or as needed 1 tbsp. extra-virgin olive oil Salt and pepper Lemon wedges, for serving  Beans:  1 (12-oz.) can &amp;quot;natural&amp;quot; gigante beans* 1 small (7-oz.) jar roasted red peppers, cut into large dice 1/2 small red onion, sliced thin 6 oz. green olives, pitted 6 tbsp. extra-virgin olive oil 3 tbsp. sherry vinegar 6 fresh basil leaves, chopped 1/2 cup parsley leaves, roughly chopped 3 tbsp. chopped (1/2-inch lengths) fresh chives Salt and pepper   To make the octopus: Preheat oven to 325\u00B0F. Scrub the octopus with kosher salt under cold running water to clean; rinse and pat dry with paper towels. Rub with 1 tablespoon kosher salt and put in an ovenproof pot or saucepan large enough to hold octopus comfortably. Add the onion, garlic, herbs and peppercorns. Add enough vegetable oil to fully cover the octopus. Cover with foil and bake until the tentacles pull away from the head easily, 2 hours 45 minutes to 3 hours. Remove octopus from the oven and let cool 20 to 30 minutes in the oil. Remove from the oil and set aside while you make the beans (octopus may be cooked up to 2 days in advance); discard oil. To make the beans: Toss together all of the ingredients in a non-reactive mixing bowl and season to taste with salt and pepper. To serve, preheat a grill. Cut tentacles from the octopus head; discard the head. Cut tentacles into six equal portions, drizzle with olive oil and sprinkle with salt and pepper. Grill, turning often, until octopus is lightly charred but not burned, 7 to 8 minutes. Divide the beans among 6 plates, and top each with a piece of grilled octopus. Garnish with lemon wedges. Serves 6.  *Gigante beans may also be called giant butter beans or giant lima beans. If &amp;quot;natural&amp;quot; beans aren&amp;#039;t available, buy beans in tomato sauce and drain. Curried Lentil Stew with Caramelized Onions and Greek Yogurt  4 tbsp. canola oil 1/2 cup chopped carrot 1/2 cup chopped celery 1 cup French green lentils, picked over for stones and rinsed well 1 bay leaf 1 tbsp. curry powder 1 tsp. ground cumin 1 tsp. red Thai curry paste 6 cups water 1 large onion, sliced 1/4 inch thick Salt and pepper 2 tbsp. honey 2 tbsp. rice vinegar 1 head escarole, trimmed and cut into 1-inch pieces 1 cup Greek-style yogurt Fresh cilantro leaves, for garnish   In a medium pot, heat 2 tablespoons of the canola oil over medium heat. Add carrot and celery and saut\u00E9 until softened, 3 to 4 minutes. Add lentils and cook 2 to 3 minutes. Add bay leaf, curry powder, cumin and curry paste, and saut\u00E9 3 minutes. Add water, bring to a boil and simmer until lentils are tender, 20 to 30 minutes. Add more water if necessary during cooking. In a medium frying pan, heat the remaining 2 tablespoons oil over mediumhigh heat. Add the onion slices and saut\u00E9, stirring often, until lightly browned, 8 to 10 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to low and continue cooking 6 to 8 minutes, until very soft and caramelized. Stir in honey and cook 2 to 3 minutes. Add vinegar and escarole, raise the heat to medium and cook until the escarole is wilted, 2 to 3 minutes. Fold escarole mixture into lentils and simmer gently over low heat until it thickens to the consistency of a thick soup, 8 to 10 minutes. Ladle into bowls and garnish with a dollop of yogurt and cilantro. Serves 6.  Harissa-Spiced Black Grouper with Roasted Eggplant, Chickpeas and Roasted Red Pepper Vinaigrette Grouper:  2 tbsp. harissa 2 tbsp. extra-virgin olive oil, plus extra for drizzling 2 tbsp. water 6 (6- to 8-oz.) black grouper fillets, about 1 inch thick (you may substitute plain grouper, snapper or striped bass) Salt and pepper  Roasted eggplant and chickpeas:  3 medium eggplants (about 3 lbs. total) 3 tbsp. extra-virgin olive oil 1 (15 1/2-oz.) can chickpeas, drained and rinsed 4 small shallots, sliced thin (about 1/3 cup) 1 cup parsley leaves, roughly chopped 1/2 cup fresh mint leaves, roughly chopped 6 tbsp. extra-virgin olive oil 3/4 tsp. salt 1/2 tsp. pepper  Red pepper vinaigrette:  1 large (14-oz.) jar roasted red peppers, drained 1 cup extra-virgin olive oil 1/4 cup sherry vinegar 1/4 tsp. salt 1/8 tsp. pepper Lettuce leaves, for garnish   Marinate the grouper: In a large, nonreactive bowl, mix together the harissa, oil and water. Add grouper fillets and coat fish thoroughly with harissa mixture. Cover and refrigerate until ready to use. To make the eggplant and chickpeas: Preheat oven to 450\u00B0F. Rub eggplants with olive oil. Put on a baking sheet and bake until soft, 30 to 35 minutes; remove from oven and set aside until cool enough to handle. Split eggplants in half and scoop out the flesh with a spoon; discard the skin. Drain eggplant flesh in a colander, roughly chop and transfer to a large bowl. Add the chickpeas, shallots, parsley, mint, olive oil, salt and pepper. Set aside at room temperature until ready to serve. To cook the grouper: Spray a baking sheet with nonstick spray. Put grouper fillets on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper and roast at 450\u00B0F until cooked through, 13 to 15 minutes. While the fish is cooking, make the vinaigrette: Put roasted peppers, olive oil, vinegar, salt and pepper into a blender and blend until smooth. To serve, spoon vinaigrette onto 6 serving plates. Arrange a bed of eggplant mixture on top. Add the fish and garnish with lettuce leaves. Serve any remaining sauce on the side. Serves 6.  Milk Chocolate Cremoso with Espresso Parfait Cremoso:  10 1/2 oz. milk chocolate, chopped 3 large egg yolks 1 1/3 cups heavy cream 3 tbsp. granulated sugar  Espresso parfait:  1 1/3 cups heavy cream 1/3 cup confectioners&amp;#039; sugar 1 tsp. pure vanilla extract 1 1/2 tbsp. espresso, cooled  Garnish:  1/3 cup toasted hazelnuts, chopped Extra-virgin olive oil Coarse sea salt 6 thin slices sourdough bread, toasted   To make the cremoso: Put the chocolate in a heatproof bowl; set aside. Whisk the egg yolks in another heatproof bowl until smooth. Bring the cream and sugar to a boil in a saucepan. Whisking constantly, slowly add hot cream to egg yolks. Return the mixture to the saucepan, set over low heat and cook, whisking, until slightly thickened, 1 to 2 minutes; do not boil. Pour the hot mixture over the chopped chocolate and whisk thoroughly until the chocolate is melted and the mixture is smooth. Cover and chill cremoso until completely firm, about 2 hours. To make the parfait: Whip the cream with the confectioners&amp;#039; sugar and vanilla to soft peaks. Gently fold in the espresso, and spoon into 6 small (3- to 4-oz.) ramekins. Cover and freeze at least 1 hour. To serve, set aside about 2 teaspoons chopped hazelnuts for sprinkling; divide the remainder among 6 serving plates. Place a generous spoonful of the cremoso onto each plate. Drizzle with olive oil and sprinkle with sea salt. Top each plate with a slice of toasted bread, and set a ramekin of parfait on the side. Sprinkle with reserved nuts. Serves 6.  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1345/michaels-genuine-recipes-47686/>