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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Sexy Ham & Cheese Panini with Dijon Bechamel Sauce

Published by: Sarah

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  • Feb
  • 8

6 T Butter, divided 1 T Flour 1 C ½ & ½ or Heavy Cream 1 tsp Dijon Mustard ¼ C Sweet Onions, sliced thin Country White Bread, un-sliced 4 Slices Honey or Maple Ham 4 Slices Gruyère Cheese In a sauce pan over medium high heat, melt 1 T butter & whisk in flour. […]

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6 T Butter, divided
1 T Flour
1 C ½ & ½ or Heavy Cream
1 tsp Dijon Mustard
¼ C Sweet Onions, sliced thin
Country White Bread, un-sliced
4 Slices Honey or Maple Ham
4 Slices Gruyère Cheese

In a sauce pan over medium high heat, melt 1 T butter & whisk in flour.
Once well blended, whisk in ½ & ½.
Continue to whisk until thickened.
Immediately remove from heat & whisk in mustard.
Set aside.
In a sauté pan, melt 2 T butter & add onions.
Sauté until golden browned. BE CAREFUL NOT TO BURN!
Remove from heat & let cool slightly.
Slice bread on an angle into two ¾” thick slices.
Brush the inside part of the bread with the Dijon béchamel.
Layer the ham, onions & cheese on the bread & close.
Spread outside of bread with remaining butter.
Grill over medium low heat until cheese is melted & outside is golden.
Serve with a small salad, chips & extra Dijon béchamel on the side.

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Classic Creamed Onions

Published by: Sarah

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  • Nov
  • 10

This classic is an absolute necessity on our Thanksgiving table. One year I forgot to make them & my daughter was quite upset. Lucky for me I had a box of creamed onions in the freezer. She was a happy girl in about 7 minutes 🙂 3 T Butter 3 T Flour Salt & Pepper 1½ […]

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This classic is an absolute necessity on our Thanksgiving table. One year I forgot to make them & my daughter was quite upset. Lucky for me I had a box of creamed onions in the freezer. She was a happy girl in about 7 minutes 🙂

3 T Butter
3 T Flour
Salt & Pepper
1½ c. Fat Free Half & Half (may use regular if you prefer)
Fresh Grated Nutmeg (may use ground) 
24 oz.  frozen Pearl Onions, thawed **

Melt the butter in a sauce pot & add flour.
Cook & stir until a nutty aroma develops (be careful not to burn).
Season the roux with salt & pepper.
Slowly whisk in half & half.
Whisk in nutmeg & continue until thickened.
Add onions & cook until warmed through.
Taste & correct the seasonings if needed.

 **NOTE: If you want to take the time, buy fresh white boiling onions (not pearl). Cut off the tops (not too much) leaving root in tact.  Boil the onions in salted water for about 5-7 minutes. Remove the peel by squeezing at the root end.  

For a twist, pour prepared onions into a buttered baking dish, top with a good Gruyere (Swiss) cheese and bake @ 375 degrees for about 10 minutes (or until cheese is melted, golden brown & bubbly). In the words of Rachael Ray – YUMMO!!! 🙂

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