JK's kitchen

 'It's not posh I promise' ok I know its a soufflé and mostly you see them made by extremely high strung cartoon chefs and deflated by loud noises. and I know French food is often seen as fussy and intricate. My experience of French food is quite different.  My mum traveled to France as a young woman and waiting at a ferry terminal for a bus to Dijon looked for a cookbook for French foods to cook at her friends farm house. she had the good fortune to pick up an unfussy volume of what was mostly French peasant cuisine.  We still eat meals from it (including our now traditional Christmas eve boeuf bourguignon).  growing up we used to have cheese soufflé to use up odds and ends of cheese or to 'tart up a salad' mom makes it now with absolutely no measurements of any kind. serve this with French salads (we have a remoulade, a cucumber crème fresh salad, and a grated carrot, cumin and parsley salad here) This is based on the recipe that is in moms cook book, I've bas...

 "Imagine if French onion soup was comfort food" So I have a cast iron skillet.  I love having a cast iron skillet mostly because of making caramelised onions it takes forever and you could definitely make caramelised onions in a different pan but it just feels nice in a cast iron. This dish is rich and indulgent, it takes a long time to make but it isn't complicated or difficult so treat yourself to a nice meditative hour caramelizing onions and living in the simplicity of cooking.    Ingredients  Onions (brown, sliced finely as many as you can fit in your pan) Orzo Pasta  Vegetable stock (use a good one) Cheese (Cheddar, Parmesan, Pecorino) Parsley (Finley chopped)  A lemon (zest and juice) Garlic (one clove, micro planed) Butter Oil (something neutral) Black pepper Salt  Put some oil and butter into a skillet and melt the butter before adding your heap of finely sliced onions. cook them on a medium or low flame stirring constantly for at least ...