On today’s show I steal a recipe from my upcoming Paleo Beef Course hat will be posted soon to Tasty Education.com and feature a wonderfully simple stew made with beef, red wine, rutabaga and a few aromatics. Super easy…but does need a 12 hour marinade.
Archives for April 2017
On today’s show I discussed vegan carrot hotdogs….here is the recipe”
On today’s show I discuss the famous Parisian bistro sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison. See recipe below….!
Makes 3 Sandwiches
6 slices of high quality bread, at least 1/2 inch thick, rubbed with butter or oil, griddled until just starting to brown slightly
<li>1 cups whole milk</li>
<li>2 Tbsp unsalted butter</li>
<li>2 Tbsp all-purpose flour</li>
<li>1 Tbsp sour cream or crème fraiche</li>
<li>1 egg yolk</li>
<li>2.5 ounces Gruyère, Apenzeller, Comte cheese, shredded</li>
<li>6 slices good ham</li>
<li>1 ounce Parmesan, shredded</li>
<li>Salt, pepper and nutmeg to taste.</li>
Make Mornay sauce:
<li>Place milk in sauce pot over low heat, season with nutmeg, warm to about 125 degrees or so.</li>
<li>In saucepot over medium low heat melt butter, then wisk in flour, cook for 2 minute without coloring the roux.</li>
<li>Add milk, whisking until it’s all incorporated and smooth. Bring to simmer, cook 2 minutes, mixture should thicken. Turn heat to low</li>
<li>Slowly add the cheeses a little and a time whisking to incorporate. Season with salt and pepper to taste. This cannot be bland…so make sure it’s seasoned. Transfer to a bowl, and place plastic wrap in-contact with sauce, refrigerate 2 hours until cooled and very thick.</li>
<li>Preheat broiler to 450 degrees and place top rack 8-10 inches from broiler.</li>
<li>Layout bread slices on parchment covered baking sheet. Spread cold Mornay sauce on bottom of each slice, add ham, grated cheese, then cover with top slice of bread that has been smeared with Mornay. There should be Mornay sauce on both sides of sandwich filling.</li>
<li> Top each sandwich with Mornay sauce and more grated cheese.</li>
<li>Broil until thee are many brown spots, do not burn.</li>
<li>Allow to cool 10 minutes before eating.</li>
Chef’s Note: Dijon is optional on the sandwich, best served with cornichons and a green salad.
On today’s show I discuss making fondue, family, amd much more. Here is a quick ingedient list for fondue…listen to the show to learn about making it.
2 garlic clove
8.5 oz dry white wine, chablis, chardonnay
1/2 tsp kosher salt
2 tbs corn starch
1/4 tsp nutmeg
8 ounces Gruyere/ Emmentaler
kirschwasser (optional..but good)
Grate cheese, add cornstarch, mix well.
Heat wine in fondue pot, add garlic, bring to simmer, fish out garlic, then reduce heat, slowly mix in the grated cheese to create a fully melted fondue.add a tiny bit of nutmeg……kirchwasser is terrific…2 tbs if you can find it…
Serve immediatly….keep cheese warm over sterno or a candle.