Happy New Year! Molly's gourmet catering cooking school is starting Jan 16 with our first cooking class of the new year. Come and enjoy the class, it begins at 6 p.m. Call 841-5511 to register.
This class will focus on recipes from Molly's new cookbook "Catering Secrets." We will offer vegetarian and traditional options for each recipe. After class you will be provided with a buffet of the foods prepared and a glass of wine. It makes for a delightful evening. Come and join us and enjoy these recipes that are featured in "Catering Secrets."
1 loaf of sourdough bread, preferably round hearty style
1 pound of black forest ham
1 pound sliced gruyere cheese
4 tablespoons Dijon musterd
2 tablespoons of a butter garlic and olive oil mixture
2 tablespoons chopped chives for garnish
Bechamel sauce
2 cups milk
1 bay leaf
4 sprigs of parsley
4 peppercorns
A slice of onion
3 tablespoons melted butter
3 tablespoons flour
1/2 cup shredded gruyere cheese
Make bechamel sauce first. In a small sauce pan place milk, bay leaf, parsley, peppercorns, and onions and bring to a slow boil. Combine butter and flour to make a roux. Pour milk mixture through a fine sieve. Return to pan and gently whisk in roux. Return to heat and bring to a boil. Add cheese and set aside.
Heat butter garlic and olive oil mixture in a heavy skillet. Open bread pieces to make sandwiches. Cover both sides lightly with Dijon mustard. Arrange two slices of gruyere cheese on each slice of bread. Top one of the slices with black forest ham. Close sandwiches and saute until golden brown on both sides.
Place sauted sandwiches on a baking sheet and top them with bechamel sauce. Place under a broiler until golden brown. Watch closely. Let cool and cut into 6 pieces per sandwich. Display them on a decorative platter. Garnish with chives and enjoy immediately.
3 ciabatta rolls
A butter garlic and olive oil mixture
12 leaves of basil chiffonade*
3 large or 6 medium tomatoes, sliced
6 slices provolone cheese
Ground black pepper
Preheat oven to 350 degrees. Cut ciabatta rolls in half and brush each slice with the butter garlic and olive oil mixture. Sprinkle the ciabatta with the basil chiffonade. Top with sliced tomatoes. Finish with provolone cheese. Bake at 350 degrees for 20-25 minutes or until golden brown. Top with ground pepper and serve hot.
*To chiffonade, wrap basil leaves into a small bundle and thinly slice.