Mustard in the Custard

2 05 2011

Longtime readers of this blog may remember my penchant for making breakfast strata on Easter.  And other times.  This year was no different.  Again looking to the contents of my fridge for inspiration, ham and cheddar sounded like a delightfully sandwich-y take on the strata.

Speaking of sandwiches, wouldn’t a little mustard be the perfect spice for eggy brunch sandwiches?  Monte Cristo breakfast casserole?  Ok, none of that sounds appetizing.  Let’s just say I put the mustard in the custard and get on with it.

mustard in the custard!

Layers: bread, caramelized onions (I seem to be incapable of making a strata without them), strips of ham, shredded Tillamook cheddar.  Repeat, finish with bread.  Custard: four eggs, two cups of milk, salt, pepper, a big spoonful each of grainy mustard and Dijon, and a few dashes of Tabasco sauce. Let it soak for at least half an hour, bake at 350F for an hour or so, and eat.  Champagne and Bloody Marys make perfect accompaniments.  I probably don’t need to tell you this, but it was so good.

Originally published on Croque-Camille.





Enchiladas Robuchon

24 03 2009

Really, I just wanted to write the title of this post.  The rest isn’t that interesting.

Roasted endive quarters and Jambon de Bayonne

Unless, of course, you like your vegetables wrapped in ham and covered in cheese sauce.  Then you should try this, the idea for which came from Joël Robuchon’s excellent book.

Enchiladas Robuchon, before I drowned them in Béchamel

His simple, straightforward recipe says something along the lines of: “boil endives, wrap in slices of ham, cover in Béchamel sauce and top with grated cheese.  Bake until heated through.”  And that’s pretty much exactly what I did, except that since I was already heating up the oven and getting a gratin dish dirty, I just quartered the endives and roasted them in there before wrapping them up in Jambon de Bayonne.  The result?  Enchiladas, if the French had invented them.

It even has all four food groups!  (See the bread in the back?)

Originally published on Croque-Camille.








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