Tag Archives: parmesan cheese

Fried Mushrooms

These were the star of our ill-fated election-night party, and a bright spot in an otherwise dismal night. The recipe comes courtesy of my mom, and beware – it is time-consuming to make. But also, so so delicious.

The ingredients are:

  • Mushrooms
  • Panko or bread crumbs
  • Eggs
  • Flour
  • Salt
  • Black Pepper
  • Mrs. Dash seasoning
  • Water
  • Grated Parmesan Cheese
  • Canola Oil
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The ingredients.

The first step is to wash and cut up the mushrooms into bite-sized portions. Then, prepare three bowls.

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The bowl line-up.

In the first bowl, have flour (as well as a touch of pepper and salt, but not too much)

In the second bowl, have beaten eggs and water. For every two eggs that you add, add 1 tablespoon of water. As you can see, I used a tall glass instead, as it’s easier to dunk the mushrooms in (I use a fork to do so).

Finally, have flour, Panko or bread crumbs, salt, pepper, Parmesan cheese, and Mrs. Dash in the final bowl. The proportions will vary depending on how you prefer your mushrooms, but the main ingredient should be the Panko.

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A closer look at the final bowl.

Dip each mushroom piece into each bowl consecutively, making sure to coat them well each time. Then, deep fry the mushrooms until they turn brown. As you can see, I used an enameled pot, but whatever device works for you.

When they’re done, place on a plate with paper towals to absorb the excess grease, and sprinkle with salt (if you prefer) to eat with ranch dressing.

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Enjoy!

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Croque-Monsieur

When I was in France, I fell in love with the Croque-Monsieur sandwich, and I tried to find a recipe that would allow me to make its deliciousness myself. This is that recipe. The ingredients:

  • White loaf bread, like French or Italian, sliced (NOT sourdough)
  • Sliced ham
  • Dijon mustard
  • Gruyère cheese, 6 oz, grated
  • Parmesan cheese, 1/4 cup, grated
  • Milk, 1.5 cups
  • Flour, 2 tablespoons
  • Butter, 2 tablespoons
  • Salt (to taste)
  • Black pepper (to taste)
  • Nutmeg (to taste)
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The ingredients.

You may find that the Gruyère cheese is a bit hard to find. And expensive. We got ours at Aldi, where it’s tolerable.

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The Gruyère.

First, grate the cheeses, slice the bread, etc etc.

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Grated cheeses.

Then put the butter in the pan and melt over low heat. We’re going to make a béchamel sauce with which to coat the sandwiches.

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Melting butter.

Meanwhile, you can start toasting some bread.

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Toasty.

Melt the butter until it just starts to bubble. Then add the flour and whisk until smooth.

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Bubbly butter.

Slowly add the milk, whisking continuously, until it thickens.

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Milk added.

Remove from the heat, add your salt, pepper, and nutmeg, and then stir in the parmesan and 1/4 cup of the Gruyère. They should melt , even though heat is no longer being applied, and further thicken up the sauce.

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The sauce.

Next, coat the toasted bread with a thin layer of mustard.

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Mustard!

Then add ham, and before putting the two halves of the sandwich together, add in some of the grated Gruyère.

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Sandwich assembly.

Add more of the Gruyère on top, and then also spoon over with a healthy portion of the sauce.

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Add stuff on top.

Finally, bake for five minutes at 400 degrees, and then broil for an additional 3-5 minutes, until the cheese topping is bubbly and browned. Then, enjoy!

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Bake, and then broil.

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So much yumminess.

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