6 tablespoons salted butter
2 cups small-cubed ham
1 1/4 cups grated Swiss cheese
1 1/4 cups grated Monterey Jack cheese
4 cooked boneless, skinless chicken breasts, cut into cubes
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
2 tablespoons Dijon mustard
1/2 teaspoon cayenne
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.
Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.
Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.
Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.
The movie watch it here or here on youtube.
The German Chocolate Cake with Hazelnut Cream
1 cup self-rising flour
1 cup white sugar
1 cup milk
1/2 cup butter
2 (16 ounce) cans sliced peaches in heavy syrup
Melt butter or margarine in 9 x 13 inch pan.
Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.
Ingredients for 4 to 6 people:
● 1 kg of beef (chuck, for example) cut into cubes
● 2 big sliced onions
● 6 carrots cut into slices
● 1 cube of beef broth diluted in 15cl of water with a bouquet garni
● 150g sliced Paris mushrooms
● 200g smoked diced bacon
● 1 liter of red wine, Bordeaux for me …
● 2 tablespoons flour
● A few sprigs of chopped fresh parsley
● 1 tablespoon of butter
1. In a casserole, brown bacon and add carrots, onions, and mushrooms. When the onions are translucent, remove from the pan and set aside.
2. In the same casserole, melt the butter and add the beef cubes. Once seized, make a roux by adding the flour. Stir well and add the carrots, onions, and mushrooms. Add the broth, then the wine. It is necessary that during all the cooking, the liquid covers the whole contents of the casserole.
3. Cook for 2 to 2½ hours, depending on the size of the cubes of beef. Add the parsley ½ hour before the end of cooking.
I often stop cooking at 1:30, let cool, then resume cooking 1:30. I find intensifies the flavors of the dish and makes the meat even more tender.
Well, nothing complicated for a result always amazing.
If you are scheduled to work until 6pm and your guest will arrive at your home 15 minutes after you get home.
½ c. all-purpose flour
¼ c. sugar
2 tbsp. sugar
3 large eggs
3 tbsp. unsalted butter
Finely grated zest of 1 lemon
¼ c. milk
2 tbsp. milk
1½ pt. raspberries
Preheat the oven to 350 degrees F. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar, and a pinch of salt. Whisk in the eggs, butter, and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.
Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners’ sugar, cut into wedges, and serve.
I adopted this recipe from the French “Soupe verte a la creme” version.
1 large head lettuce or a bag of mixed lettuce greens
1 medium onion, chopped
3 tablespoons unsalted butter
2 cloves of garlic, peeled and chopped
1 bunch of asparagus, chopped
2 1/2 cups vegetable broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh dill
1/2 cup sour cream
Rinse your lettuce and, if you are using a head of lettuce, chop the lettuce.
Melt the butter in a heavy saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute. Add lettuce and cook until wilted, stirring occasionally.
Add asparagus, broth, water, salt, and pepper and simmer, uncovered, 10 minutes. At this point, it looks like unappetizing seaweed, but stick with it.
Purée soup in batches in a blender with dill and cream. (Note: I initially tried blending the soup with my immersion blender as this tends to be a little less messy for me since I am a total klutz. Unfortunately, because I used mixed lettuce that had small stems, I ended up with a stringy tangle of lettuce around the blade. Use the blender and save yourself from having to de-string your immersion blade.)