The Chefs Black Book

Mimi's Cafe® French Market Onion Soup

You might not imagine a tough World War II flying ace would
open a restaurant called "Mimi's," but that's exactly what
happened in the 70's. Arthur J. Simms flew spy missions over
France during the war and helped liberate a small French town
near Versailles. After the war Arthur ran the commissary at
MGM studios in Hollywood, stuffing the bellies of big-time celebs
like Judy Garland, Clark Gable and Mickey Rooney. He later
joined his son Tom in several restaurant ventures including one
called "French Quarter" in West Hollywood. This was the prototype
for the French-themed Mimi's Cafe. In 1978, the first Mimi's
opened in Anaheim, California. Today there's over 40 Mimi's in
the chain with a new one opening every other week; all of them
serving this amazing onion soup that can now be part of your
culinary repertoire. Oui!

1/4 cup butter
3 medium white onions, sliced
3 14-ounce cans beef broth (Swanson is best)
1 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons Kraft grated parmesan cheese
6 to 12 slices French bread (baguette)
6 slices Swiss cheese
6 slices mozzarella cheese
6 tablespoons shredded parmesan cheese
You've just cloned a batch of the best onion soup from any chain.
Got spoon?

1. Sauté onions in melted butter in a large soup pot or saucepan
for 15 to 20 minutes or until onions begin to brown and turn
transparent.
2. Add beef broth, salt and garlic powder to onions. Bring mixture
to a boil, then reduce heat and simmer uncovered for 1 hour. Add
the grated parmesan cheese in the last 10 minutes of cooking the
soup.
3. When soup is done, preheat oven to 350 degrees and toast the
French bread slices for about 10 to 12 minutes or until they begin
to brown. When bread is done, set oven to broil.
4. Build each serving of soup by spooning about 1 cup of soup into
an oven-safe bowl. Float a toasted slice or two of bread on top of
the soup, then add a slice of Swiss cheese on top of that. Place a
slice of mozzarella on next and sprinkle 1 tablespoon of shredded
parmesan cheese over the top of the other cheeses.
5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes
or until the cheese begins to brown.
Makes 6 servings.

Mimi's Cafe® Carrot Raisin Bread

It's dark, moist and delicious. And it comes in a bread basket
to your table at this French-themed west coast casual restaurant.
Now the tastiest carrot bread ever can be yours to create at home
with a couple of grated carrots, molasses, raisins and chopped
walnuts. You'll be baking this one in the oven for at least an
hour. That should be enough time to warm up the house and send
amazing smells wafting through every room. Line the carpet with
newspaper to catch the family drool.

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup plus 2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrot
1 cup raisins
3/4 cup chopped walnuts

1. Preheat oven to 350 degrees.
2. Combine flour, cinnamon, baking powder, baking soda, and salt in
a large mixing bowl.
3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla
with an electric mixer. Add shredded carrot and mix. Add raisins
and walnuts and mix well by hand.
4. Pour flour mixture into the other ingredients and stir until
combined.
5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60
minutes, or until done.
Dark, moist carrot bread is a Mimi's Cafe specialty. Now it's yours.
Makes 2 loaves.