Tag Archives: sauce

Croque Madame: The Fancy Breakfast

This is the style I would use to make someone breakfast in bed for a special occasion. And it’s easy!

Ingredients:

  • Non-stick cooking spray
  • 6 slices of white bread, with crusts cut off
  • 6 eggs
  • Butter
  • Bacon (or Ham)
  • Salt and pepper
  • Shredded cheddar and Colby cheese for garnish

Béchamel (cheese sauce):

  • Butter
  • Flour
  • Milk (I used whole)
  • some grated Parmesan cheese

For the Bacon:

Preheat oven to 425° F.

Cut bacon pieces in half and place flat on baking dish. Bake until almost crispy (usually under 10 minutes).

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For Béchamel cheese sauce:

In a pan, melt butter and mix with equal parts flour to make a roux. Make it a little thicker than usual. Add milk and stir constantly. Then add some grated Parmesan cheese to taste, not much, we’re not making an Alfredo Sauce. Add salt and pepper.

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Turn oven to down to 350°s F.

Cut edges off the bread and flatten with a rolling pin.

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Brush melted butter around the edges and corners. Today, I didn’t have a brush so I drizzled the butter on with a spoon.

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Spray a muffin pan with non-stick spray. While folding the edges to fit, place the bread slices in. Press the inside down slightly to mold it in.

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Place one bacon piece in each mold.

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Crack open the eggs over a bowl and get rid of a little of the egg whites. The entire egg would over-flow in the mold. Place egg on top of bacon. Sprinkle with salt and pepper.

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Using a spoon, pour on the cheese sauce to each one. Bake for 15 minutes if you want your eggs over-easy and 17 – 18 minutes for more well done.

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Sprinkle on shredded cheddar cheese for added color and garnish.

The Delectable Burger

These burgers are my take on In-N-Out Burgers. In-N-Out is a classic burger joint located mostly in California. I highly recommend you go there. I will say that they have the BEST burgers.

For the buns, we used homemade burger buns by Chef Jimi.

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Ingredients:

  • 2 pounds ground beef
  • 1 egg
  • Mustard
  • Burger buns
  • 1 onion, chopped finely
  • Lettuce
  • Tomatoes
  • Cheddar cheese (we used ones mixed with Colby cheese)
  • Extra Virgin olive oil
  • Butter
  • Salt and pepper

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Secret Sauce: I admit, I have never used measurements when making this. Maybe one day I’ll update this post with exact measurements. Until then, we’ll keep it called the “Secret Sauce” because you have to figure out. MWUAHAHAHAHA!

  • Mayo
  • Ketchup
  • Mustard
  • Pickle Relish
  • Vinegar
  • Salt and pepper

In a pan, add about 1 tablespoon of olive oil and stir in chopped onions. Add salt and keep heat on medium-low, so the onions can sweat out and caramelize. This can take up to 20 minutes, and you may want to adjust the heat.. keeping it on low for a long period, but then turning it up at the very end to get a little charring going on.

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In a mixing bowl, combine the ground beef with the egg, salt, and pepper. You can leave the egg out, I like it because it binds the meat together. Then separate into even balls, and flatten each one into a patty. Keep in mind the patty will shrink when cooked, so don’t be afraid to make them larger than you think.

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Spread a thin layer of mustard on each patty before cooking. This gives the meat a great flavor you wouldn’t expect.

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Have some butter in a pan and set it to medium-high. Sear the patty for about 3 minutes, mustard side down. Then spread mustard on the other side. Flip and add a slice of cheese on top. Cover with a lid to melt the cheese. They’re done after about another 3 minutes. Set on a plate and cover to keep warm.

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While the patties are cooking, you can toast your buns in another pan. Just with a little butter at the bottom. If the heat is pretty high, it’ll only take a couple minutes.

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My preferred arrangement of ingredients:

  • Sauce smothered on each bun
  • Then grilled onions on each bun
  • Lettuce on bottom bun, then tomatoes, then patty, then top bun

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These were made a little small, but larger than sliders. Perfect for each person to have two.

Asian Food Essentials

Asian Sauces
These are the sauces that I have recently used in all my Asian dishes. The combination of these flavors make your dish taste oriental and makes your kitchen smell like a Chinese restaurant. I add about 1 tbsp of soy sauce and equal parts of the rest (1-2 tsp) to beef, pork, or chicken, it doesn’t matter. I have no brand preference. Shown are sesame oil, soy sauce (I prefer low sodium), Worcestershire (not very Asian but I like the smokiness), Hoisin (an Asian BBQ sauce), and rice vinegar.

One of the next essentials is either rice or noodles. Or both.

Here you can see how to cook rice without an automatic rice cooker.

Step 1: Whether it’s a small pot or large one, make sure the dry rice is only 1/3 of the way up or less. When cooked, it expands like crazy.

Step 2: Rinse the rice and pour out the cloudy water a couple times while the rice stays at the bottom. The more you do this, the more starches wash away and causes the rice to be softer and fluffier.

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Step 3: Add enough water to cover over the rice about an inch up or so. The method my mom taught me was to place my index finger tip at the top of the rice. The water level should come to the first line up on your finger (sounds crazy, it really is just about an inch, but that’s what the Asian lady did). Supposedly, it doesn’t matter if you’re cooking 3 or 10 servings, this form of measurement works.

Step 4: Bring the water up to a light boil. Then turn it down to a simmer. If you don’t have a lid, you can just place aluminum foil to cover. Doesn’t have to be too tight.

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Step 5: Check on the rice after about 15 minutes. I carefully fluff it with a fork to see how cooked the bottom is compared to the top. If it seems soggy towards the bottom, leave the cover off and leave on low. If the whole thing seems dry, add a tiny bit more water, cover, and continue to cook on low. This seems tedious, but without an automatic cooker, different stove tops and burners changes everything.

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The next essential is meat of choice. I’ve tried these sauces with beef, pork, and chicken. All equally delicious when you sauté it with garlic, onions, and vegetables. Probably also great with fish. In this case, I finely sliced beef and chose to side it with sautéed spinach and garlic.

Stir fry beefBeef rice and spinach