So this is a simple dish I know, that really does not have a recipe per se, but I think it’s certainly worth sharing with you….
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Here is a simple recipe that produces amazing results. Takes less then 30 minutes start to finish. It comes with a jazzy lemon sauce that is bright yet rich…a show stopper! …
This simple recipe produces a legendary sandwich that is perfect for upcoming BBQ weekends. Tri tip is easily acquired and makes perfect sliced meat for this sandwich….the sauce, heck it takes 2 minutes flat…so make that too…..
On today’s show I discuss making the famous Cuban pressed sandwich called, well, The Cuban. A mix of soft bread, mustard, Swiss cheese, pickles, roast pork, …
On today’s episode of the Cuban Food series we discuss making a Cuban style Pork Roast, this is a very easy dish that produces magical results. Perfectly seasoned pork perfect for slicing and making a Cuban sandwich, which will be covered in an upcoming episode.…
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.
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.