Archive for December, 2011|Monthly archive page

Croque Monsieur

In Main Course on December 24, 2011 at 4:08 am


(makes ~4 sandwiches)

1 tbs unsalted butter
1.5 tbs all-purpose flour
1 cup hot milk
dash of kosher salt & freshly ground black pepper
Pinch nutmeg
6 ounces Gruyere, grated (2 ish cups)
1/4 cup freshly grated Parmesan
8 slices white sandwich bread, crusts removed
Dijon mustard
4 ounces baked Virginia ham, sliced but not paper thin

First of all, one very important rule.

Always, always feed the cook.

So start with something yummy like trader joe’s ale. A dark beer with lots of head, though not too hoppy that it is overpowering.


Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes.

Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened.

Off the heat add the salt, pepper, nutmeg, 1/4 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere.

Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes.

Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.


Delish. Simple, not expensive or hard to find ingredients. Plus you get to be Julia Child for a day.


Deviled Eggs

In Appetizer, Gluten Free on December 24, 2011 at 3:53 am

Great appetizer for Christmas holidays – make sure to use the real good mustard and these will impress anyone (and they’re still impressive!)
A dozen eggs
2tbs mayo
2tbs mustard
2 teaspoons vinegar
1/2 teaspoon hot sauce
2tbs extra virgin olive oil


Boil eggs – they’ll be done when they start cracking, after about 6-8 minutes after the water starts boiling.

Split in half and process yolks with 2 tablespoons mayonnaise, a tablespoon mustard, 2 teaspoons vinegar, and a 1/2 teaspoon hot sauce
You can do it in a food processor, whisk, or just with a fork to break everything up.
Drizzle in 2 tablespoons extra virgin olive oil and mix in.
Season to taste with salt and pepper and spoon or pipe mixture into the egg white halves.
Sprinkle with cayenne or hot paprika, sea salt, and chives. Drizzle with olive oil.
Perfect. Simple. Shocks everyone because they are a teeny bit labor intensive but are super yummy and very rewarding!


Mini Apple Pies

In Desserts on December 8, 2011 at 11:19 pm

Just in time for the holidays…
Mix 8 diced apples with:
12 tablespoons of flour
1 1/2c of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg…you could also leave it out)
For the actual pies, you will need
4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of pilsbury pie crusts (four chilled NOT frozen crusts) Maybe one more if you want to weave the top
mason jar lid for cutting the perfect size pie crusts
1 egg
few dashes of unrefined sugar

Sooo I made these for thanksgiving – and it turns out no one ate the pecan or pumpkin pie because these were so tasty – super easy with excellent effects…

Mix everything together, using the mason jar lids to cut out circles.

Stretch the dough a little to fit them in the muffin tins and place apple mixture inside.

Put one of the tiny pieces of butter on top and then weave leftover pieces of dough to form a fabulous crust on top. Complete by smushing the top and bottom layer together with a fork for cutesey effect!

Before baking, spread one egg yolk on top of the pies and sprinkle unrefined sugar on top – this will make it golden and beautiful (everyone will awwww, trust me)