Croque Madame

Bonjour !

Je vous présente la tartine du petit déjeuner ultime… la Croque Madame!

The croque madame, the classic French ham and cheese sandwich covered in cheesy bechamel, with a fried egg placed on top of it.  Ham and cheese never tasted so good!

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TODAY.com Parenting Team FC Contributor


Truffled Lobster Macaroni and Cheese

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This is the perfect dish for when you want to indulge and eat like royalty! This Truffle Lobster Mac n’ Cheese is filled with succulent chunks of lobster meat, black  truffle butter, and packed with an assortment of cheeses.This is the pinnacle of elevated comfort food. It’s sophisticated, yet  laid back; a grown up mac n’ cheese!

Serves 6 to 8

Ingredients:
1 pound dried macaroni pasta
2 cups chicken broth
2 cups water
2 Tablespoons olive oil
1/2 cup chopped white onion
2 medium leeks, thinly sliced
1/2 teaspoon fresh thyme leaves
1 pound  cooked lobster meat, chopped*
8 ounces Gruyere cheese, cubed
½ cup Mozzarella cheese, cubed
1/3 cup Fontina cheese, cubed
1/3 cup grated Parmesan cheese
1/3 cup smoked Gouda cheese, cubed
1/2 cup heavy cream
½ cup D’artagnan Black Truffle Butter
All-purpose flour, if needed
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
Salt, to taste
1/4 cup chopped fresh parsley

Directions:
Preheat oven to 350 º F.

Grease a 3-quart baking dish and set aside.

In a large stockpot, bring the water  and chicken broth to a  boil.Add  the  pasta  to the  boiling liquids and cook 12 to 15 minutes, or to desired tenderness.Drain pasta, return to the same pot and set aside.

Meanwhile,  add  the oil to a large skillet and heat on medium heat. Add the  onions,leek, thyme and a pinch salt and cook for about 5 minutes or until the onions are translucent and the leeks are tender. Remove from  heat and set aside.

Heat a large  saucepan over medium heat, and add the cook pasta. Stir in the onion and leek  mixture, lobster meat, the cheeses, heavy cream, truffle butter,salt, white pepper, cayenne pepper and parsley into the cooked pasta. If the mixture is loose or too soupy stir in the flour if needed. Stir gently and transfer the mixture to the prepared baking dish.

Bake, covered, for 20 minutes, or until mixture is heated through. Let stand for 10 minutes before serving.

*Cook’s Notes:

For 8 ounces cooked lobster meat, start with two 8-ounce fresh or frozen lobster tails. Thaw lobster, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the tail halves apart. Place lobster tails, meat sides up, on the unheated rack of a broiler pan. Broil 4 inches from the heat for 12 to 14 minutes or until lobster meat is opaque. Remove meat from shells.

TODAY.com Parenting Team FC Contributor


Kentucky Bibb Lettuce Salad with Bourbon Vinaigrette

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Bibb lettuce is named for its original cultivator, John Bibb. In 1865 he grew his special Bibb lettuce in Kentucky’s alkaline soil. This variety, also called limestone, would become the first American gourmet lettuce. Bibb lettuce varieties are known for tolerating varied soils and heat and resisting blight during summer months, making them a choice lettuce for home gardeners. Not only does tender Bibb lettuce comes from Kentucky,  but  so does the best Bourbon whisky, both coming together in a perfect combination of Southern flavors that is fits nicely on the menu for a Kentucky Derby brunch.

 

Serves 4 to 6

Ingredients:
8 chicken breast skins
1 1/2 cups pecan halves and pieces
2 Tablespoons butter, melted
3 Tablespoons light brown sugar
1/8 teaspoon ground cayenne pepper
8 cups torn Bibb lettuce (2 to 3 medium heads)
4 cups trimmed watercress
4 large peaches, pitted and sliced
1 small red onion, halved and thinly sliced
4 ounces Gorgonzola cheese, crumbled

For the Bourbon Vinaigrette:
Makes 1 1/4 cups
1/3 cup apple cider vinegar
1 Tablespoon light brown sugar
3 Tablespoons Woodford Reserve Bourbon
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup canola oil

Directions:
For the Chicken Skins:
Preheat oven to 400°F. Pat chicken skins dry.Bake skins on parchment paper-lined sheet pan for 15 minutes.Remove from the oven to cool.Crumble the skins into medium -sized bits and set aside.

For the Pecans:
Reduce the oven temperature to 350°F. Toss pecans in butter. Stir together brown sugar and red pepper in a bowl; add pecans, tossing to coat. Spread pecans in a single layer in a lightly greased aluminum foil-lined shallow pan. Bake 10 to 12 minutes or until lightly browned, toasted, and fragrant. Remove from oven.Cool in pan on a wire rack 20 minutes; separate pecans with a fork and set aside.

For the Bourbon Vinaigrette:
Whisk together vinegar, brown sugar, bourbon, Dijon mustard, salt, and pepper in a medium bowl. Add canola oil in a slow, steady stream, whisking constantly until smooth.Set aside.

For the Salad:
Gently combine the watercress, peaches,red onion slices and pecans in a large bowl.

To serve, place several Bibb leaves on a salad plate. Place the peach mixture on top of leaves. Sprinkle the crumbled cheese and chicken skins bits on top of the peach mixture and lightly drizzle with the vinaigrette.

 

TODAY.com Parenting Team FC Contributor