Classic French Bistro Sandwich, Croque-Monsieur

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I know what you are thinking, with a name like this, even for Julia Child, there will be 3 pages of explanation… but follow me:

Ingredients per person:

2 slices of Gluten Free bread

2 slices of ham

4 tablespoons of sour cream or crème fraîche

6 tablespoons of shaved cheese, preferably Gruyère, you can use a vegetable peeler to do this

 

Directions

Preheat oven to 400°.

Spread the first bread slice with  one tablespoon of  cream on each side all the way to the edges. Place it in an oven proof dish or on a parchment-lined baking sheet. Top with two tablespoons of cheese, then ham folded, again two tablespoons of cheese, then the other slice of bread spread on both sides with the rest of the cream. Top with remaining cheese.

Bake until cheese is brown and bubbling, 10 to 15 minutes. Use the broiler if needed.

Now for the pronunciation, it is similar to crock-meu-ssi-eu  😉

Et voila, bon appétit !

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Beet and Goat Cheese Napoleon – Millefeuille de Betterave au Fromage de Chèvre

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It’s typical in France to serve a beet salad with goat cheese. I modernized the recipe to look more festive. You can serve it with a vinaigrette.

For 2 Napoleons:

2 small or one large beet

4oz fresh goat cheese = 4 tablespoons

2 tablespoons sour cream

A pinch of cayenne pepper

A dash of sea salt

Crushed walnuts, save 2 whole for the presentation

Fresh parsley

Preparation:

Cut the beets in about 1/4″ slices.

Mix the cheese, salt, pepper and cream. Put this preparation in a zip-lock and cut a corner, or use a pastry pipe. You can also simply use a spoon.

Place a slice of beet, then spread some cream mix on top, add some crushed walnuts. Then add another slice of beet, cream and walnuts. Go on with the layers and cover with a last slice of beet, preferably a flat slice. Top with a dollop of the cream mix, a walnut, and some parsley.

Assemble your second Napoleon the same way.

Store in the fridge until serving.

Bon appétit !

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Far Breton – Prune Cake

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Very popular cake from Brittany. Can be served warm or cold in the baking dish. Excellent for breakfast!

Ingredients;

11oz prunes – pitted is easier – about 25

2 cups milk – I like almond milk

3 eggs

1/2 cup sugar

2/3 cup GF flour

1 tbsp of alcohol or 1 tsp of vanilla extract, optional

Soak the prunes in warm water for a few hours if they are dry. You can flavor the water with a tbsp of alcohol or a tsp of vanilla extract.

Preheat the oven to 350F.

Combine the eggs and sugar in a bowl, mix well.

Add the flour, mix, then add the milk.

Butter a 10″ oven-proof dish. Drain the prunes if needed and arrange them in the dish. Cover with the batter and bake for about 50 to 60 minutes until golden brown.

Bon appetit !

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Halloween Dentures – Dentiers d’Halloween

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Ok, not a French recipe this week, but funny and easier to do than it looks! Even with children.

Ingredients

3 red apples quartered and cored = 12 pieces

Some peanut butter, or almond butter or tahini. Red jam could work too!

Juice of a lemon

Instructions

Peel 3 of the quarters. Slice them in 4 lengthwise, then cut small pieces that will make the teeth. Sprinkle them with lemon juice to keep them white.

Slice the remaining quarters with skin in 4 also. Put a layer of peanut butter inside each pair. Sprinkle the top of the upper slice with lemon juice.

Insert the teeth inside each denture, you can use toothpicks to secure and eat.

Maintenant en français pour nos lecteurs francophones :

3 pommes rouges, coupées en quartiers, trognon enlevé = cela donne 12 quartiers

Beurre de cacahuète, d’amande ou tahini. De la confiture rouge devrait aller aussi

Jus d’un citron

Peler 3 des quartiers. Les couper en 4 dans le sens de la longueur, puis couper en petits morceaux qui seront les dents. Les arroser de jus de citron pour qu’elles restent blanches.

Couper les quartiers restants, avec la peau, en 4 de la même façon. Mettre une couche de beurre de cacahuète a l’intérieur de chaque paire. Arroser le dessus de la tranche supérieure avec du citron.

Insérer les dents dans chaque dentier, vous pouvez utiliser des cure-dents pour sécuriser et manger.

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Tarte mirabelles-amande / Plum and almond pie

 

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Ingredients for 6 persons;

1 gluten-free pie shell, about 9”
1 pound  halved and pitted plums
1 egg
1/2 stick melted butter
1 cup sugar
1 tablespoon cornstarch
1 cup  sliced almond
1/2 tablespoon alcohol, like brandy or 1/4 teaspoon almond extract – optional

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake the empty pie shell for 5 minutes.
3.In a medium bowl, mix together the butter, egg, almond, cornstarch and sugar.
4. Remove the shell from the oven,  spoon about 1/3 of the mixture, and add the fruit arranging them open side-up. Top with the rest of the mixture.
4. Bake in oven for about 40 minutes, until golden brown. Let it cool before serving.

You can use any ready-made fresh or frozen/thawed pie shell. Or make your own.

You can use almond meal instead of sliced almonds. And you can use any kind of plums, very good with apricots too.

I like salted butter but that’s a question of taste.

Bon appetit!

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Clafouti – fruit in a pancake-like batter

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Ingredients for 4 to 6 people:

1 tablespoon butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 eggs
1/2 cup gluten free flour
1 1/4 cups almond milk or any other milk
2 teaspoons pure vanilla or almond extract
about 3 cups of fruit; cherries, raspberries, pitted prunes or pears

Preheat the oven to 350 degrees F.

Butter a medium size baking dish – or individual ramekins – sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and 1/3 cup of sugar in a bowl. Add the flour, then milk and vanilla extract. You can also use a blender.

Meanwhile arrange the fruit in a single layer in the baking dish. Pour the batter over them and bake until the top is golden brown,  about 35  minutes for individual dishes, 55 minutes for a larger one. A knife plunged in the center should come out clean. Serve warm or at room temperature.

Traditionally a clafouti is made with cherries. I used frozen ones today.

Bon appetit !

Oeufs en Cocotte – Eggs in a pot

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Ingredients for 2 persons:

  • 2 tablespoons crème fraîche or sour cream
  • salt and pepper
  • 3 to 4 medium size mushrooms
  • 1 shallot, or some onion, or 1 clove garlic
  • 1 tablespoon butter
  • handful of chopped herbs, fresh or dried; parsley, dill or chives, herbs from provence
  • 2 eggs
  • Optional; blue cheese, Gruyere or Camembert

Preheat the oven to 350F. Place in it a baking dish with enough water to come halfway up the sides of the ramekins.

Clean the mushrooms, remove part or all the stems, then slice them. Also slice the shallot after removing the outer skin. Brown in a pan with butter.

Place this mix in the bottom of the ramekins.

Crack an egg on top, add the crème fraîche mixed with the herbs. Top with some cheese if you want.

Place the ramekins in the baking dish, and bake for  about 15 minutes or until the egg yolks are set to your liking.

Serve warm with bread and a salad.

Bon appetit !

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