HAPPY ANNIVERSARY

Dear Food Network:

HAPPY 10th ANNIVERSARY!! Congratulations - keep up the excellent work!

To see more of Food Network over the years check them out HERE!!

photo credit: foodnetwork.ca

CROQUE MONSIEUR

The ultimate French Bistro sandwich is none other than a croque monsieur. I am feeling quite inspired these day by the French and their cooking - probably comes from re-watching Julie&Julia (a new classic!).

A croque monsieur is a deliciously simple French sandwich that first appeared in Paris in 1910. It is a warm sandwich filled with ham, Dijon mustard and either gruyere or emmetal cheese. This sandwich, commonly labeled croque has become a staple to-go food in France, but is still a classic bistro sandwich, often served with side micro greens. I first fell in love with croque monsieur's at my favourite French bistro/patisserie called Patachou in Toronto. It is just delicious, and the best part about the sandwich is the gooey cheese accompanied by some tart Dijon and crusty French baguette.  This sandwich will automatically make you feel like you are on the streets of Paris, in a cute and quaint cafe!

Since the croque has become such a popular item, many variations of the sandwhich have now been established.

Croque Madame: croque monsieur with a poached or fried egg on top
Croque Provençal: with tomato
 Croque Auvergnant : with bleu d'Auvergne cheese
Croque Norvegien: with smoked salmon instead of ham
Croque Tartiflette: with sliced potatoes and Reblochon cheese
Croque Bolognese: with Bolognese (meat) sauce
Croque Senor: with tomato salsa
Croque Hawaiian: with a slice of pineapple

Croque Madame

Naturally I have decided to share with you the recipe, from none other than Laura Calder - from Food Network's French Food at Home. Who else could give a more authentic recipe than her. Try this out - so simple, so easy, so delicious. 

Croque Monsieur : Serves 1 
 
Ingredients
- 2 Slices baguette, brioche or any other type of "white" bread 
- 1 spoonful crème fraiche
- 1 spoonful Dijon mustard
- grated gruyere cheese or comté
- Ground black Pepper
- Paprika
- 1 Slice very thin ham baked or boiled
- Butter for frying  

Method 

- Cut the bread so that the two slices are still attached at the bottom, like a man’s wallet.
- Mix the crème fraîche and mustard together with paprika, and spread it generously on both insides of the "wallet". Season with pepper.
- Make a sandwich within a sandwich: scatter in a layer of grated cheese, lay the ham on top of it, and scatter more grated cheese on top of the ham. (Alternatively, stir the cheese into the cream and mustard mixture, spread on both sides of the bread with the ham in the middle.)
- Press the sandwich together with your hand. Fry in butter in a frying pan, a few minutes per side until it’s golden on the outside, and melting in the middle. Serve hot with a bit of salad.

photo credit: google images & laura calder

CAESAR WITH A TWIST

Who doesn't love a good cold caesar during the summer months. They are refreshing and a perfect drink on a patio or the dock. You can now buy pre-made caesar's but making your own is the way to go. Chuck Hughes is a Montreal based chef with his own show on Food Network called "Chuck's Day Off." He is a great chef, with great ideas that are always a little outside the box. Here is his recipe for a caeser with a twist!

Chuck's Snow Crab Bloody Caesar

Ingredients:

- 2 wedges of lemon 
- steak spice 
- handful of ice
- salt and pepper
- dash worchestershire sauce
- dash hot sauce
- 1 teaspoon fresh grated horseradish
- 2 ounces vodka
- 4 ounces Clamato juice
- 1 celery stick
- 1 Snow Crab claw

Directions:

- Rim your glass by running a lemon wedge around the edge, then dipping the rim into a small dish of the steak spice
- Put ice into a tall glass
- Add a dash of salt and pepper to the ice
- Add dashes of Worchestershire and hot sauce
- Peel and grate some fresh horseradish into the glass
- Add the vodka (or omit if you are making a non-alcoholic drink)
- Top up with juice.
- Garnish with a lemon wedge, celery stick and crab leg

photo credit: foodnetwork.ca & google images

SPRING!

I think I am getting a little ahead of myself with all my summer talk - we still have spring to finish! FoodNetwork.ca has a great page right now featuring Spring Dinner Party Recipe ideas! I would recommend checking it out - not only are the recipes great for a party, but they focus on spring flavours like peas, asparagus and lemon!

Mmmmm, I can't wait to try out the Grilled Asparagus with Parsley Pesto!

Check out all the recipes here: http://www.foodnetwork.ca/search/story.html?id=2177646 

The Heat

Mark McEwan is back for what looks to be a good third season of his show "The Heat" on Food Network Canada. He is one of Canada's top celebrity Chef's and Entrepreneurs who is based out of Toronto. His three restaurants, North 44, Bymark and One are some of Toronto's finest restaurant hot spots. He also has a catering company and has opened the new grocery store in the outdoor mall at Don Mills. He is one of my favourite people to watch on Food Network. His food is absolutly stunning looking and he runs a tight but amazing ship! He is such an icon in the Food Industry particularly in Canada.

Food Network says about this new series, "We’ll see this rock-star chef and savvy businessman tested every episode. While pulling off over-the-top caterings for his loyal clients, Mark invests millions in a new business that he’s learning about - from the ground up – each and every day. We’ll see exactly what it takes, from breaking ground to opening the doors of a fine food emporium - McEwan style."

Can't wait to start watching! Check it out online or on tv (channel 56)!