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: recipe with image, recipes | Tags: bread, course, flour, french, garlic, gruyère, know your onion, know your onions, knowyouronion, knowyouronions, main, onion, onions, soup, starter, white, wine | No Comments »
In a large saucepan over high heat, melt the butter and add the finely sliced onions. Turn them from time to time until the edges of the onions have darkened. Reduce the heat and leave the onions cooking slowly, stirring occasionally, until dark brown and caramelised. Stir in the flour, cook for a further 2 minutes and pour in the white wine. Scrape the base of the pan, to deglaze the rich nutty brown film that has formed. Add the stock, bring to the boil, reduce the heat and simmer gently for 30min-1h. Meanwhile, in a frying pan, fry the bread slices in olive oil and drain them on kitchen paper. Rub them with the garlic clove. When the soup is done, season with salt and pepper. Ladle it into 4 ovenproof bowls, top with the garlic bread and sprinkle with the grated Gruyère. Put the bowls on a baking tray and place them under a preheated grill, until the cheese is golden brown. Serve immediately.
