Tuesday, November 15, 2011

Croutes au Fondue Duxelle

Last weekend, my friend Kelly and I went to Cook in Ashburn, VA. We had gotten a great deal on Groupon. It was a blast!  The instructor was extremely knowledgeable and gave all sorts of cooking hints.  The place itself was beautiful, clean, and the layout was conducive to watching the instructor while cooking.  I have been to other cooking schools and this one was by far the best.

The theme of the class was Dinner with Julia...Julia Childs that is.  Our menu included Steak au Poiver (pepper steak with brandy sauce), Gratin Dauphinois (scalloped potatoes with milk, cheese, and garlic), Mousseline au Chocolat (chocolate mousse), and Croutes au Fondue Duxelle (toasted bread with mushrooms and cheese).  It was absolutely delicious and so much fun! 

Here is my re-creation of the Croutes. Be forewarned however.  They are addicting.  I just polished off an entire pan.

Sliced bread, cut into rounds (crusts removed)
Melted butter

Brush the tops of the bread with butter.  Place in a single layer on a baking sheet.  Toast in the oven for five minutes. 

Fondue Duxelle

1 cup mushrooms, minced
1 tablespoon butter
Salt and pepper to taste

In a skillet, melt the butter.  Add the mushrooms.  Continue to saute until the liquid is evaporated and the mushrooms cook dry. Season with salt and pepper to taste. Set aside.

1 tablespoon butter
1 1/2 tablespoon flour
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
Pinch of nutmeg
Pinch of cayenne pepper
1 egg yolk
1/2 cup grated Gruyere cheese
1 tablespoon butter

In a medium saucepan, melt 1 tablespoon butter and whisk in the flour. Cook together for 2 minutes without coloring. Remove from heat and whisk in the milk and seasonings. Return to heat, whisking continuously, and boil for one minute. Sauce should be very thick. Taste for seasoning.

Remove from heat. Place the egg yolk in the center of sauce and beat vigorously with the whisk. Beat in cheese, mushrooms, and remaining 1 tablespoon of butter.

Place the filling on top of the croutes and enjoy!

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