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Just as promised, Dr. Brent’s wife, Ally, takes cooking serious.  She has even taken formal training at culinary school in Hawaii. Here you will find some of the Rickheim’s favs.  During your visits to our practice, you can learn more about how to keep your smile safe and healthy while wearing braces. Check back for occasional updates.

French Onion Soup

Yield: 5 Qts Ingredients

4 oz raw butter, unsalted 4 lbs onion, white, sliced, 1/8″, with the grain 2 bay leaves 1 tsp dried thyme

3 sprigs of fresh thyme, leaves removed and finely chopped

1/2 gallon beef stock 1/2 gallon chicken stock 3-4 oz Vermouth, Apple Brandy, Brandy or Sherry

Kosher Salt



Heat butter in a sauce pan.

Sauté first 1/3 of the onions until deep golden in color and almost crisp in texture

Add second third of onions, continue to sauté until onions are just transparent

Add final third of onions and sauté just to coat the onion

Add bay leaves, dried thyme, and fresh thyme. Allow flavors to be released, then add enough respective alcohol to flavor and deglaze

Reduce by half and then add stock

Bring to boil, simmer for 20-30 minutes or until 1/3 reduction has occurred

Finish with additional alcohol

Season to taste with kosher salt and black pepper as needed


Peach Bread

Yield:1 loaf


2 cups flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 cup sugar

1/2 cup chopped nuts(optional)

2 cups chopped peaches

3/4 cup salad oil

3 eggs, beaten

2 teaspoons vanilla


Preheat oven to 350°F. Grease a 9 x 5 x 3-inch loaf pan. Sift flour with baking soda and cinnamon into mixing bowl. Stir in sugar and nuts. Add remaining ingredients and mix well. Pour into prepared pan and bake for 1 hour and 15 minutes or until done.