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Le 20 September 2016, 11:04 dans Humeurs 0

As I read the intro to the recipe and realized it was a croque-monsieur with a fried egg thrown on top, the sandwich jettisoned to the MUST MAKE list tout de suite. So I ripped the pages out, brought it home to show hubbs and he agreed, we needed to have this for dinner ASAP.

Basically,  the croque-monsieur, it's ham & cheese (usually gruyère or emmental) between two slices of bread that have been slathered with a bechamel sauce, and then more cheese on top. It's baked until the edges are lightly browned and the cheese is melty and bubbly. Once it comes out of the oven, you slap a fried egg on top to create the croque-madame, throw a nice salad next to it and call it heaven on a plate.

I made a few changes to the recipe. I couldn't find the jambon de Paris ham it called for, so I used prosciutto. I'm not a big bechamel sauce by itself kinda gal, so I decided to doctor it up by tossing in a couple generous handfuls of gruyère (I still had quite a bit left over from the bread) and just the barest peench of ground mustard. I used a loaf of French miche, which I bought at Panera - miche, I assume, means fakking huge. It's a very large square loaf of French bread just perfect for grilling, baking, toasting and of course, making a croque-madame. :)

Hubbs made a cucumber, tomato, olive & red onion salad in balsamic vinaigrette to go with and I think that's really a must. At least for us.. this sammie is rich, kids. It definitely needs a salad or other light side with it. I had considered frying potatoes & onions, making our dinner more breakfast-like, but am glad that I didn't.

So who doesn't like a ham & cheese sammie, eh? I like them, they are O.K., not my favorite but I've eaten many in my day. Who hasn't? Feel about the same way? Kinda meh? Yeah well.. make this kicked up hot ham & cheese sandwich and I doubt you'll ever go back to the usual. We were both amazed at how good this was. Admittedly, the prosciutto wasn't the right ham. It was too salty, but that still didn't take away much from the sandwich in whole. And it was fun to eat a "gourmet" hot ham & cheese with a fork & knife! I suppose you could pick it up and eat it as you would any other sammie, but it'd be kinda messy.. but hey, if that's your thing, go for it. ;)

I urge you all to go out and buy a good ham that's not too salty, a big chunk of gruyère or emmental (I'm sure Swiss would be just fine) and a dozen eggs and get to making this for your dinner this week - and then throw it into your rotation every once in a while. It's a bit of a splurge both in price and calories, but you won't be sorry after you take that first bite. Trust me. SO. FAKKIN. GOOD.

The difference between

Le 20 June 2016, 04:53 dans Humeurs 0


Chewy, soft, and bouncy in all the right ways, the ramen noodle gets its great acclaim from its inimitable texture. Though traditionally imparted by kansui, a solution of potassium carbonate and sodium bicarbonate that serves to toughen wheat proteins and create the signature mouth-feel for these distinctive strands, a more accessible alternative can be found right inside your kitchen cabinet Karson Choi. Philip smartly induces the same sort of chemical reaction in standard baking soda by burning it in the oven. Aromatic in a less than pleasant way, he recommends doing this step in bulk so that you only need to suffer the fumes once. You may question your sanity as the stench rises in growing waves, but you must persevere through the pain! The rewards on the other side of this acrid wall are great. alkaline noodles and plain old spaghetti are like night and day Karson Choi.

Toppings are another discussion entirely, but my impression is that pretty much anything goes. Consider it the pizza of noodle soups; strong opinions about what is “right” and what is “wrong” are prevalent among purists, but if it tastes good, there’s no reason not to indulge. For this demonstration, key additions include deeply savory shiitake mushrooms, fried tofu, spicy pickled bean sprouts, and roasted cabbage. Crazy as it may sound, a whole head of cabbage is simply rubbed with olive oil and tossed in a slow oven for two hours, yielding an impossibly buttery and dare I say meaty morsel that very well could steal the show in a lesser bowl of soup Karson Choi.

The beauty of this combination, though, is the perfect balance of ingredients. Each addition is a strong player in its own right, capable of standing up to competing flavors without drowning each other out. While some continue to argue about whether it’s the noodles or the broth that makes the bowl, the real secret is that it’s neither. It’s the bigger picture of the dish altogether that makes ramen so great, and anyone focusing on just one piece of the puzzle is bound to be disappointed. Sure, it’s quite a bit more work than tossing a quick-cooking block of instant ramen on the stove, but every eater owes it to themselves to try the real deal at least once. You will never regret the time spent when you consider the true satisfaction gained by fabricating each and every facet by hand.

Just makes it that

Le 27 April 2016, 07:28 dans Humeurs 0

This ones an oldie, been around forever this combination, yet never fails to get me all excited when I’m making it. Who wouldn’t love to substitute unhealthy white bleached flour  ( well at least half the amount ) with extremely healthy and good for you zucchinis. Most people can’t even tell there’s zucchini in there until you mention it ageLOC Me. The zucchini makes the cake moist, gives it great texture and body, and the cashew nut praline  extra bit posh and fancy, giving it that crunch and extra sweetness. My cakes are usually less sweet, so I like to add that sweetness on top. The chocolate glaze is just perfect, it completes every bite with the perfect balance. I made 4 loaves with this recipe Karson Choi.

In a small bowl, combine nuts and freshly squeezed orange juice & whisky. Microwave 30 seconds and set aside. Preheat oven to 180°C. Line your tin, or use disposable loaf cases. In a medium bowl, whisk flour, ½ cup cocoa, baking powder, baking soda, salt, cinnamon and cayenne pepper. Set aside. Cream butter and sugar until smooth Dream beauty pro hard sell. Beat in eggs one by one.With a wooden spoon, mix in vanilla, orange zest, and zucchini. Add the milk & cream. Add flour mixture. Stir in just enough to moisten. Let the batter set about 3 minutes, this will allow the leavening time to lighten the batter.Gently fold in the nuts then spoon batter into greased pan. Bake for 45 – 50 minutes, rotating pan once during. Cake is done when a toothpick is inserted, and comes out clean.


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