I’m standing in
line at the grocery store and I’m looking at all the
magazines advertising “fresh , new, exotic” ways to do Thanksgiving
dinner. And while they all look absolutely amazing and mouth watering ,the only
thing running through my mind is “ Do these people have families?
Seriously…what would Nana do if instead of her Traditional Turkey and stuffing
with Bells Seasoning (a family tradition for like 100 years that she carefully
passed on to you and your mother) you presented her with a spread of Orange Salted Pineapple Roast Turkey with a
Wild Mushroom Spinach and Oyster Stuffing and Curried Sweet Potato casserole?”
She would immediately call the family attorney and have you written out of the
will!( *Unless you’re looking to get out from having
Thanksgiving at your house FOREVER then go right on ahead and mess with
tradition! J )Thanksgiving is the one time of year to eat Turkey and lots of
it!…In the over 50 people I polled and asked 48 all said “don’t not mess with
it! “ So if you want
to try out a new turkey recipe ..try it in February when you have nothing
better to do and you are not in danger of crushing month long dreams and
cravings for Nanas turkey stuffing and mashed potatoes! PLAIN just the way we
like it!
So today I offer
you not another Turkey dish that you will NOT make on Thanksgiving but a little gourmet treasure to have around the
house this weekend after the left overs have been riffled through and picked at
until there is that one piece of dried out
turkey sitting alone on the huge platter in the middle of the fridge half
wrapped in saran wrap because someone couldn’t be bothered to take the time to
properly wrap it ….the final sign that turkey and Thanksgiving dinner and
all it’s glory has run it’s course! (lol)
This weeks recipe
couldn’t be further from turkey dinner!! This is my version of a Croque
Tartiflette (basically a French ham potato and cheese sandwich). Perfect for
the cold damp weather. Totally inexpensive and utterly mouth watering! I
tweaked the Béchamel sauce just a bit and added some white wine cayenne pepper
nutmeg bay leafs and rosemary ham for a more layered flavor. The ingredients
are super inexpensive they should run you $10 for everything and this serves
4!!The final result is your new week before Thanksgiving tradition! If you are looking for a phenomenal brunch idea make my
Croque Tartiflette and serve topped with a poached egg!J
Thanksgiving Week Croque Tartifillet
Prep : 15 min Cook: 10 min Total: 25 min
Ingredients:
·
2 tablespoons mustard (spicy dijon)
·
8 tablespoons Béchamel
sauce(see below)
·
8 slices sandwich
bread
·
4 ounces Deli sliced
Rosemary ham
·
8 thin slices cooked
red-skinned potatoes (about 2 potatos)
·
8 slices swiss cheese
·
4 tablespoons butter,
softened
Preheat the broiler to the lowest heat
setting. Prepare the Béchamel Sauce and set aside. On a cookie sheet divide and
spread the mustard on 4 slices of bread. Place a few slices of ham, followed by
2 slices of potatoes, 2 slices cheese, and 1 tablespoon of Béchamel on the
mustard-side of the bread. Cover the cheese with the remaining slices of bread
and spread the butter on the outside surfaces of the sandwiches. Place the sandwiches under the broiler for about 5 minutes, turn them over, and continue cooking until they are crispy and golden brown, about 5 additional minutes. Spread the top of the sandwich with 1 tablespoon Béchamel and serve while hot.
This recipe makes 4 sandwiches.
*(Jade’s Béchamel Sauce)
Over low heat in a sauce pan melt
5 tbsp. butter .Stir in 2 tbsp. flour till thick. Add 1 tbsp. finely diced
shallots, a bay leaf, 1/8 tsp. cayenne, 1/8 tsp. nutmeg, ½ cup white wine and 1
cup cream and stir. Continue to stir until sauce thickens then remove from
heat.
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