Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: breakfast, butter, cheese, croque, egg, french, grilled, gruyère, ham, madame, parmesan, sandwich, snack | No Comments »
Pre-heat the oven to a high heat. Grate the gruyère and the parmesan. In a bowl, mix the yolks with the parmesan and cream, seasoning with ground pepper. Spread some butter on one slice of bread and place it butter side down on a baking tray. Layer the grated gruyère, one slice of ham, then repeat once more. Spread the creamy mixture on both sides of the remaining slice of bread. Transfer the sandwich to the oven and bake until golden. You can also turn on the grill to speed up this process. In a sauté pan, melt 1 tablespoon butter and, as it foams, crack the egg over it and cook over medium heat just until the white is cooked and the yolk warm. Once the sandwich is golden, remove it from the oven and top it with the fried egg, season the white with salt, the yolk with pepper and serve.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: breakfast, cheese, croque, french, grilled, gruyère, ham, know your onion, know your onions, knowyouronion, knowyouronions, monsieur, parmesan, sandwich, snack | No Comments »
Pre-heat the oven on a high heat. Grate the gruyere cheese and the parmesan. In a bowl, mix the yolks with the parmesan and cream, seasoning with ground pepper. Spread butter on one slice of bread and place it butter side down over a baking tray. Layer the grated gruyère, one slice of ham, than repeat it once more. Spread the creamy mixture on both sides of the remaining slice of bread. Take the sandwich to the oven and bake it until golden. You can also turn on the grill to accelerate this process. To make a Croque Madame, top the finished sandwich with a fried egg.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: cheese, dijon, endive, grilled, gruyère, ham, italian, know your onion, know your onions, knowyouronion, knowyouronions, mustard, smoked, starter | No Comments »
Drop the endives in a pan of boiling salted water, for 5 minutes. Drain and gently squeeze the water out. Cut each one in half and wrap it in a slice of ham. Then arrange them in an ovenproof dish. Pre-heat the oven to 200C/400F. To make the sauce, melt the butter and stir in the flour, mixing and cooking for 2 minutes. Add the mustard and pour in the milk gradually, stirring vigorously. When it boils and thickens, turn down the heat and add the cream and cheese. Cook for a further 5 minutes. Season to taste. Pour the sauce over the endives and finish them in the oven, until brown.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: course, fish, grilled, know your onion, know your onions, knowyouronion, knowyouronions, lemon, main, sole, spanish | No Comments »
Preheat the oven for 30min. Turn on the grill to maximum. Trim the fins and tail from the sole. Butter a baking tray and make a bed with lemon slices. Make 5mm deep scores on each side of the fish. Let the butter soften and rub it all over the sole, seasoning with salt and pepper. Place it over the lemon bed and put the tray under the grill. Bake for about 10min, until the flesh pulls away from the bone. Baste the fish with the butter during cooking. Serve with lemon wedges.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: balsamic, cheese, dijon, gorgonzola, grilled, italian, know your onion, know your onions, knowyouronion, knowyouronions, mustard, pear, pears, salad, walnut | No Comments »
Peel, halve and deseed the pears. Cut each half in 4 slices. Heat the balsamic vinegar in a frying pan and, as it boils, throw in the pears, cook for about 1 minute. Drain and let them cool. In a bowl, whisk the lemon juice, sugar, Dijon and seasoning, gradually add vegetable oil until thickens. Adjust seasonings to taste. Toss the leaves in the dressing and serve them on plates. Sprinkle some walnuts and gorgonzola and finish with the grilled pears.
