If you’ve been in Highlands for more than a few years, you may well remember Nick’s Calico Cottage, later known as Nick’s Restaurant. It opened in 1975 and was truly a family affair.
Dori Moschouris remembers growing up in the kitchen with her dad Nick and mom Patti.
“It was so special working with the whole family there. There was Uncle Dominick and Aunt Irene Sanchez and my cousins, Vas, Alex, and Angela. Yaya, our grandmother Juanita; and Pappou, our grandfather Bill, worked there for a while, too.”
She recalls watching her dad clean a lot of beef tenderloins, and says, “I also used to help peel and devein shrimp. Their favorite job to give us kids was to wash and foil wrap the baked potatoes. Looking back now I realize it’s because it was the job that no one wanted to do!”
Dori and her wife Jess still live in Highlands, as does Patti, and are an integral part of Highlands’ history and community. We’re privileged that they’ve shared this with us, so make sure you save the recipe. You’ll be passing it down to your children and grandchildren. I know I will.
This soup recipe is not only a Moschouris family heirloom,
it’s a treasured part of Highlands history.
Nick’s Famous French Onion Soup: Serves Six
Ingredients:
2 large White Onions
4 Bay Leaves
1/2 cup Sweet Sherry
1/2 cup Red Wine
2 tbsp Beef Base
6 stems Fresh Thyme
1 gallon Veal Stock or Demi-Glaze
2 cloves Minced Garlic
pinch Kosher Salt, freshly ground Black Pepper
small bunch Fresh Parsley
Croutons:
6 slices French Bread, 1/2 inch thick
Mozzarella and Monterey Jack Cheeses, shredded
Soup:
Slice onions very thin. In a medium saucepan at high heat, sauté garlic and onions. Turn heat to low and add bay leaves, thyme, and beef base. Cook until translucent. Turn heat to high and deglaze with sherry and wine, stirring frequently. Reduce to about 1/2 and add stock or demi-glaze. Add kosher salt and freshly ground pepper to taste. Reduce heat and simmer for one hour.
Place sliced French Bread on sheet pan and top with mixture of cheese. Broil until melted.
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