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Sunday BBQ: Grilled Gruyere & Zucchini Pesto Sandwiches

YumSugar — Sun, 23 Aug 2009 06:00:48 -0700

Although I had beef with Quizno's Toasty Bullet subs, I really enjoyed the Pesto Turkey flavor. The anise-tinged flecks of basil and pine nut reminded me how much I love spreading a little bit of pesto in sandwiches. And ever since PartySugar made better-than-store bought homemade pesto, I've been inspired to incorporate the same elements into dinners I savor at home.

Everything's coming together this weekend, when I light the coals to make these basic - but far from blasé - zucchini grilled cheeses. They're a snap to put together, and perfect for my vegetarian friends. See the recipe.

Say Cheese! Gruyere Gratin With Thyme

partysugar — Thu, 09 Apr 2009 10:15:30 -0700

Gruyere cheese is a popular hard cheese made from cow's milk. With origins in Switzerland, it is perhaps the best known type of Swiss cheese. Gruyere is also produced in France, but according to French agricultural law, it must have holes, while the Swiss version is solid. This slightly yellow cheese has a nutty flavor that's mildly salty and varies with age. Gruyere is great for both melting (it's a common ingredient in fondue) and eating out of hand. To see how I used this wonderfully creamy cheese, read more.

Since I wanted a recipe that would highlight the pure essence of the cheese, I decided on a gruyere gratin. This dish is simple but wildly delicious. What's not to love about crusty bread and melted cheese? Don't skip the thyme, as it adds a delightful depth. Although the ingredients and technique are simple, the final gratin is complex, crunchy, gooey, and just plain scrumptious. It would be a welcome addition on any Easter table and, paired with a green salad, is a luxurious vegetarian meal.

Gruyere Gratin with Thyme
From Martha Stewart

Ingredients

1 teaspoon unsalted butter
3 large eggs
1/2 cup heavy cream
3/4 cup milk
1/2 teaspoon salt
Pinch of freshly ground pepper
Pinch of freshly ground nutmeg
1/2 loaf white country or peasant bread (about 12 ounces), cut into 1-by-1-by-3-inch strips
1/4 cup dry white wine
1 cup grated Gruyere cheese
2 sprigs fresh thyme, leaves reserved

Directions

Heat oven to 350 degrees. Butter a shallow 1 1/2-quart baking dish, and set dish aside.
In a large bowl, whisk together the eggs, cream, milk, salt, pepper, and nutmeg.
Immerse the bread strips in the egg mixture. Immediately transfer strips to the baking dish, and arrange randomly on the bottom.
Pour the white wine and any remaining egg mixture over the bread strips.
Sprinkle the grated cheese and thyme leaves over top.
Transfer baking dish to oven. Bake until the gratin is puffy, the center has set, and the cheese is brown and bubbly, 30 to 40 minutes. Remove from oven, and serve.

Serves 4.

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This Thanksgiving Make a Savory Side of Madeleine

YumSugar — Mon, 24 Nov 2008 16:15:54 -0800

One of the most overlooked items on a Thanksgiving table is the bread; often it is nothing more than store-bought rolls. Although I've made buttermilk biscuits in the past, this year I was looking for a bread item that can be made in advance. I was thrilled to find a creative alternative in this recipe for savory madeleine.
The batter is basically a cornbread, but as the madeleines cook the shell side bakes to a delightful crispness that enhances the texture of the bread. I seasoned each of the madeleines with different ingredients using sage, Gruyére cheese and kalamata olives. Other great flavor options are jalapeno, rosemary, or sun-dried tomato. The possibilities are endless - you could even season them to complement each course of the meal. To try this delectable alternative to the traditional Thanksgiving rolls or biscuits, read more.

Savory Madeleines
From Martha Stewart

Ingredients

8 tablespoons (1 stick) unsalted butter
2 cups all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking soda
2 teaspoons salt
4 large eggs
2 cups whole milk
3 1/2 tablespoons finely chopped fresh sage
1/2 cup finely chopped Kalamata pitted olives
1/2 cup shredded Gruyére cheese
Olive Oil or Canola Spray for greasing pans

Directions

Preheat oven to 350°F. Grease madeleine pans.
Melt butter in a small saucepan over medium heat until lightly browned, about 2 minutes. Let cool slightly.
Whisk flour, cornmeal, sugar, baking soda, and salt in a medium bowl. Whisk in eggs, milk, and browned butter until smooth. Divide batter among 3 bowls.
To create 3 different flavors, fold 1 filling into each bowl of batter (sage, olives, and Gruyére cheese). Divide batter among pans, filling cups 3/4 full.
Bake until golden brown and firm, 8 to 10 minutes. Immediately unmold, and let cool completely on wire racks.

Makes 42 Madelines.

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Monday's Leftovers: Ham, Gruyere and Caramelized Onion Frittata

partysugar — Mon, 17 Mar 2008 08:13:31 -0700

Leftover ham pairs great with eggs. An elegant way to serve eggs for dinner is in the form of a frittata. Besides ham, this hearty frittata is filled with potatoes, cheese, and caramelized onions. A generous sprinkle of finely grated parmesan cheese adds a rich finish to the baked frittata. With a glass of chilled white wine and a crisp green salad, you can have a wonderful meal in no time. Take a look at the recipe when you read more.

Ham, Gruyere and Caramelized Onion Frittata
From Tyler Florence

Ingredients

8 extra-large eggs
2 tablespoons heavy cream
1 cup grated Gruyere cheese
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 small onion, diced
4 small red potatoes, diced
1 cup diced smoked ham or Canadian bacon
1 cup grated Parmigiano-Reggiano, for finishing top
1/4 cup sour cream
1 bunch chives, chopped

Directions

Preheat oven to 400 degrees F.
In a large bowl, whisk together eggs, cream, Gruyere cheese, salt, and pepper until foamy.
Melt butter in a cast iron pan over medium heat.
Add the onion and potatoes and cook thoroughly.
Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.
Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden.
Shower with grated Parmesan and serve garnished with sour cream and chives.

Serves 4-6.

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Come Party With Me: My Half Birthday - Menu

partysugar — Tue, 04 Mar 2008 08:28:31 -0800

Since I am hosting my half birthday happy hour at a bar that does not serve food, I plan on making some snacks for my friends to enjoy. However, before I thought about the menu, I spoke to the owner of Rye and asked if I could bring in the food. After receiving his permission, I decided to keep things simple and elegant. I won't have access to an oven so the appetizers will be cold or at room temperature. An assortment of half sandwiches - brie and pesto, ham and gouda, shrimp salad - will be served on mini brioche buns.

Other savory bites include roast beef grissini and gruyere thyme crackers. For the recipes to these scrumptious hors d'oeurves, read more.

Roast Beef Grissini
From Food and Wine magazine

2 garlic cloves, thinly sliced
2 tablespoons olive oil
1/2 pound thinly sliced rare roast beef, cut into twenty-four 6-by-1 1/2 -inch strips
Salt and freshly ground pepper
24 arugula leaves, stemmed
8 to 10 grissini (about 1/2 inch thick) or breadsticks, broken into 4-inch lengths
Remoulade Sauce, recipe below

In a small saucepan, cook the garlic in the oil over moderate heat until golden. Using a slotted spoon, discard the garlic slices; let the garlic oil cool completely.
Spread the roast beef strips on a work surface and lightly brush them with the garlic oil; sprinkle with salt and pepper and cover each beef strip with an arugula leaf slightly larger than the strip.
Roll 1 beef strip tightly around 1 end of each breadstick.
Arrange on a platter and serve with the remoulade sauce.

Makes 2 dozen.

Make ahead: the assembled grissini can be refrigerated for up to 1 hour.

Remoulade Sauce
From Food and Wine magazine

1/2 cup mayonnaise
1 hard-cooked egg, finely chopped
2 tablespoons minced gherkins
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon drained finely chopped capers
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped dill
2 teaspoons finely chopped chives
1 teaspoon minced garlic
Freshly ground pepper

In a bowl, combine all of the ingredients and refrigerate until chilled or for up to 1 day.

Makes enough for 2 dozen grissini.

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Gruyere Thyme Crackers
From Martha Stewart

1 cup all-purpose flour
1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh thyme, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Gruyere cheese
1/4 cup plus 1 tablespoon milk
1 large egg white, lightly beaten

Combine flour, salt, pepper, and thyme in the bowl of a food processor; pulse to combine.
Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add the milk; process until dough comes together and is well combined.
Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices.
Transfer slices to a parchment-lined baking sheet. Dip a sprig of thyme into egg white, and place in center of a cracker slice; repeat with remaining thyme and crackers.
Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.
Crackers may be made a day ahead and kept in an airtight container at room temperature.

Makes 20 crackers.

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Cheese Straws Two Ways - Beginner and Expert

partysugar — Tue, 19 Feb 2008 10:45:51 -0800

If you're planning an Oscar-watching party, be sure to include cheese straws on the menu. An elegant and crowd-pleasing dessert (or appetizer), cheese straws are wonderful for a party because they can be made in advance. I have two recipes here, both are pretty simple. One builds upon a premade dough, while the other uses a homemade version. To take a look at both and choose the one that suits your needs as a hostess, read more.

Beginner Cheese Straws
From Giada De Laurentiis

1/4 cup grated Parmesan
1/3 cup grated Gruyére
1 tsp. chopped fresh rosemary leaves
1 (11-oz.) container refrigerated breadstick dough (recommended: Pillsbury)
Finely ground sea salt, optional

Preheat the oven to 350°F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper.
In a food processor, chop the Parmesan, Gruyere, and rosemary together until coarsely chopped. Set the cheese mixture aside.
Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips.
Working with dough strip one at a time, coat each strip with the cheese mixture, pressing very gently.
Twist each cheese-covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.
Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

Makes 2 dozen.

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Expert Cheese Straws
From Gourmet magazine

1/4 lb. coarsely grated extra-sharp Cheddar (1 1/2 cups)
1 cup all-purpose flour
3/4 stick cold unsalted butter, cut into tablespoons
1/2 tsp. salt
Rounded 1/8 tsp. cayenne
1 1/2 tbsp. milk

Preheat oven to 350°F with racks in upper and lower thirds.
Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add milk and pulse until dough forms a ball.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick).
Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)
Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.

Makes 2 dozen.

Make ahead: cheese straws can be made 2 days ahead and kept in an airtight container at room temperature.

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'Wich of the Week: Grilled Gruyere With Braised Leeks

YumSugar — Wed, 23 Jan 2008 16:33:31 -0800

Welcome back to 'Wich of the Week, where every Wednesday I'll feature a different sandwich I've eaten or prepared at home, complete with photos and instructions on how to re-create it.

I know I just featured a vegetarian sandwich last week, but it's been cold and rainy here in SF, and this weather makes me crave soup and grilled cheese. Of course, I couldn't just bring you any old grilled cheese, so I went looking for a more gourmet version in the Roadfood Sandwiches cookbook. Since leeks are in season, I settled on this recipe for Grilled Gruyere With Braised Leeks on Multigrain Bread, from a bakery-restaurant in Los Angeles called Clementine. For how to make it, read more

I thought the leeks might be hard to bite into, making for a messy sandwich, but they actually melt in your mouth right along with the creamy cheese. Though leek and gruyere are very bold flavors, the sandwiches were a hit even with my friend who isn't very fond of leeks or stinky cheese. Overall, it was definitely a worthwhile experiment.

Grilled Gruyere With Braised Leeks on Multigrain Bread
From Roadfood Sandwiches
Makes 4 sandwiches.

2 medium leeks
1/4 cup extra-virgin olive oil
1/2 cup water
Grated zest and juice of 1/2 lemon
1 teaspoon fresh thyme leaves
Scant 1/2 tsp. salt
Pinch of freshly ground pepper

Butter for spreading
8 slices dense multigrain bread
10 ounces gruyere cheese, thinly sliced [I used about 7-8 ounces]
Dijon mustard [I used mustard with herbs de Provence]

Braise the leeks:

Preheat the oven to 400°F.
Trim off the root end of the leeks. Slice them lengthwise and remove any tough, dark green portions by cutting away from the root end on an angle and peeling them off. Clean the leeks thoroughly under running water to remove any dirt. Pat dry.

Heat a large skillet and add 2 tablespoons of the olive oil. When the oil is hot, carefully place the leeks in the pan, cut side down. Cook for a few minutes, just until they are golden brown on one side.
Remove the leeks and arrange them cut side up in a casserole dish. Add the water, lemon juice, and remaining 2 tablespoons of olive oil. Sprinkle the lemon zest, thyme, salt, and pepper over the top. [See top photo.] Cover tightly with aluminum foil and place in the oven.
Bake for 20 to 25 minutes. Then remove the foil and bake uncovered for another 20 minutes. The liquid will reduce and the leeks will caramelize. Let them cool. (The leeks can be braised up to 2 days ahead, covered, and refrigerated.)

To assemble the sandwiches:

Thoroughly butter 1 side of each slice of bread and arrange the slices butter side down. Divide the cheese evenly among the bread slices. Cut the braised leeks diagonally into 2-inch lengths and arrange them on 4 of the cheese-topped slices of bread.

On each of the other 4 slices, spread about 1 tablespoon Dijon mustard over the cheese (use more or less according to your taste and the strength of your mustard). Place the 2 slices together to make each sandwich. (The sandwiches can be assembled up to 1 day ahead and refrigerated, wrapped tightly in plastic.)
Place a batch of sandwiches in a large skillet over low heat. When they are brown and crispy on one side, flip them over and cook until brown and crispy on the other side, about 10 minutes per side. [Mine took about 5 minutes per side.] Keep warm in the oven while you cook the remaining sandwiches. Cut in half and serve.

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Yummy Link: Leek and Gruyere Soufflé

partysugar — Tue, 22 Jan 2008 03:01:31 -0800

If you are looking to improve your French culinary cooking skills, experiment with this recipe for a leek and gruyere soufflé. It puffs up into a gorgeous edible masterpiece. - 64 Sq Ft Kitchen

Definition: Gruyère

partysugar — Wed, 07 Mar 2007 15:03:19 -0800

Gruyère (pronounced groo-yehr)
A type of Swiss, moderate-fat cheese made from cow's milk. It has a rich, sweet, nutty flavor that is excellent for both eating out of the hand and cooking. Gruyère, with its golden brown rind and firm pale yellow interior is usually aged for 10-12 months. It's made in 100 pound wheels that are cut into wedges for wholesale. Not only produced in Switzerland, gruyère is made in France and several other countries.

Killer App: Savory Pumpkin Puffs

partysugar — Fri, 30 Oct 2009 13:00:01 -0700

With it's flaky, crispy, and buttery layers, I never tire of puff pastry in a savory appetizer preparation. I always make sure my freezer is stocked with the easy-to-manage dough because it's ideal for impromptu entertaining. Roll it with some herbs and prosciutto and you've got pinwheels. Or, if you have a festive cookie cutter and a little more time, you can make these cheesy pumpkin puffs.The name of this recipe is somewhat misleading. There is no pumpkin flavor involved; the pumpkin refers to the cookie cutter's shape. Despite this fact, these gruyere, Parmesan, and mustard-filled puffs are amazing. They're the perfect little bite to begin a party as they pair with everything from sparkling wine to beer to cocktails. To look at the recipe, which would be welcome at any occasion between Halloween and Thanksgiving, read more.

Savory Pumpkin Puffs
From Martha Stewart

Ingredients

All-purpose flour, for parchment
1 standard package (17.3 ounces) frozen puff pastry, thawed
1 1/2 teaspoons paprika
1/4 cup unsalted butter, melted
2 1/2 tablespoons Dijon mustard
1 1/2 cups finely grated Gruyere cheese
1 cup finely grated Parmesan cheese
Freshly ground pepper

Directions

Preheat oven to 375 degrees.
Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15-by-13-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes.
Meanwhile, stir the paprika into the melted butter.
Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together.
Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes.
Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape four or five times to make pumpkin ridges.
Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.

Makes 18-24.

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