Coccante Signore: The Crispy Mister

SteamyKitchen — Wed, 29 Jul 2009 12:53:37 +0000

What’s my position on meat? I love it. I crave meat and I probably eat too much of it.

that, and chocolate.

and coffee

oh yes, wine too.

To be healthier, I could give up some of the above.

But I can’t.

You’d have to pry that grilled steak from my hungry, greedy hands. There are too many reasons to keep my meats, starting with braised pork belly and ending with the sizzle of a perfectly grilled Porterhouse.

How can I dream of giving that up, even in the name of a lighter grocery bill and healthier body?

My friend, Kim O’Donnel, has been hosting “Meatless Mondays” for the past few years, featuring a vege-friendly recipe and discussion. Each week I vow to participate. If I can’t become a vegetarian, perhaps I can be one just part-time? Once a week isn’t that big of a deal, right?

A few months ago, I met food writer Joy Manning on Twitter. Her avatar is a blurred out photo of her face, not because she’s funny looking or anything, but because she’s an important restaurant critic in Philadelphia and she doesn’t want to be recognized by restaurant staff. side note- I don’t get the whole disguise thing for restaurant critics…I mean, it’s all about the free desserts, right? Kidding. Totally kidding.

Anyways, Joy and Tara Mataraza Desmond wrote a book called Almost Meatless for us vege-wimps. It’s not about finger-wagging, tsk-tsk-ness of many of the healthy eating cookbooks out there. Almost Meatless is cool with

Hey, baby, I get it. You like meat, that’s all right. How about some recipes with a leeeeetle less meat but still all the flavor?

I’m so down with that. I can totally do that.

From the Almost Meatless cookbook, I chose to cook the Croccante Signore, Joy and Tara’s Italian version of a French Croque Monsieur, or a grilled cheese sandwich.

(loud whisper) it’s a fancy grilled cheese sandwich! With leeeeetle bit of MEAT!

But what is a Croque Monsieur in the first place?

It’s the French version of a grilled ham and cheese sandwich – the “croque” means- crispy – you know, the sound the grilled bread makes when you bite into it! It’s usually made with really good ham and Gruyere cheese. There are multiple varations of the Croque – including adding tomatoes (Croque Provencal); adding a fried egg on top (oh yum!) and even sweet/savory ones like an Apple and Crispy Sage Croque.

This Italian-ish riff on the Croque Monsieur is playfully called The Croccante Signore. Instead of French bread, I used an Italian Ciabatta…and instead of ham, the lovely, salty prosciutto takes its place.

Coccante Signore: The Crispy Mister Recipe

Recipe adapted from Almost Meatless by Joy Manning and Tara Mataraza Desmond

I tinkered with the recipe and added a couple thick slices of fresh tomatoes and sub’d butter for the mayo. Couldn’t find caciocavallo cheese, but bought a big hunk of a soft cheese. Use any kind of cheese that’s melty (yeah, that’s a word). Just a word about the bread — the ciabatta that I used was a little too crusty – especially when we’re also griling the outside of the bread. Try using bread without so much crust – something with a big soft, holey surface area.

8 (1/2-inch) slices good bakery bread

4 teaspoons good-quality mustard (Dijon or other style)

4 ounces thinly sliced prosciutto

4 ounces good melting cheese, sliced or grated

2 tablespoons butter, softened

8 slices tomato

1. Preheat a cast iron or other heavy pan over medium-high heat for about 3 minutes, or until hot. You can also use a Panini grill.

2. Spread one slice of bread with mustard and layer on 1/4 of the prosciutto, 2 slices of tomato, 1/4 of the cheese. Top with another slice of bread. Spread a very thin layer of butter on the outside of the sandwiche, as you would butter the bread for a grilled cheese sandwich. Repeat with remaining

3. Place 2 sandwiches in your heated pan (alternatively, you can use a Panini grill – just follow instructions for your grill) and do not disturb for 3 minutes, or until the cheese is beginning to melt and the bread is golden brown. Carefully flip over the sandwich to the other side.

4. Repeat with the remaining 2 sandwiches, making sure each rests for 5 minutes before cutting it. (If you cut them immediately, the cheese will run out of the sandwich.)

Who else makes Croque Monsieur?

Simply Recipe’s Croque Monsieur Ham and Cheese Sandwich
Slash Food lists variations on the Croque
My friend Kathy of Panini Happy makes a Croque Monsieur on the Panini grill
La Mange La Ville tries out Nigella Lawson’s Croque Monsieur Bake

Asian Lettuce Cups with Ground Turkey & Green Apple

SteamyKitchen — Tue, 24 Jul 2007 02:21:15 +0000

Don’t you feel like this dish should just ::wink:: and do a little sexy twirl? Such a flirty little thing!

“Asian Lettuce Wraps” or “Asian Lettuce Cups” is the most requested recipe on my site. I’ve updated the recipe to be lighter, more refreshing and healthier. No goopy cornstarchy sauce! Sorry, P.F. Chang! You can make a vegetarian version – just substitute crumbed tofu, more vegetables or even plain rice for the ground turkey. Traditionally, the recipe includes canned water chestnuts, which honestly taste like crunchy styrofoam. Instead, I’ve used crisp diced green apples – which is much tastier.

The mung bean noodles look clear and transparent when dried and puff up in just a few seconds time when fried. They are NOT “rice noodles” – when in doubt, look at the ingredient list on the back. It should say “mung beans.”

Hey…who’s stealing my apples?

Asian Lettuce Cups Recipe

The Sauce:
1-1/2 tablespoons hoisin sauce
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine vinegar
freshly ground black pepper
1 teaspoon Sriracha hot sauce

Filling:
1 teaspoon finely minced garlic
1/2 teaspoon grated fresh ginger
2 stalks, scallions
1 pound ground turkey or chicken
2 cups mixed vegetables (frozen pea/carrots, finely diced bell peppers, etc.)
1/2 green apple, finely diced

Toppings/Wrap:
1 head boston bibb lettuce, leaves washed and separated
2 skeins, Mung Bean Noodles
2 medium carrots, Use vegetable peeler to peel cut carrot into paper thin strips. Use knife to further cut into super duper thin strands. Or, use the handy kitchen gadget <– I like this gadget

1. To fry the mung bean noodles, heat a wok or small sauce pan (something not too wide at its base. the smaller the base width, the less oil you will need to use) with about 2 inches of cooking oil. While oil is heating to 375F, use your hands to separate the strands of the mung bean noodle into small clumps. When oil hot, fry one batch at a time. It should only take 10 seconds to fry. Remove, drain on paper towels.

2. Combine the sauce ingredients in a small bowl.

3. To make the filling, heat wok on high heat with cooking oil. When oil is hot, add scallions, ginger and garlic and fry a few seconds until fragrant. Add turkey or chicken and fry until almost cooked through. Add the vegetables and cook 1 minute. Add sauce ingredients. Let simmer for 1 minute to thicken slightly.

4. Add the apples. Toss to coat. Immediately remove from heat. You don’t want to “cook” the apples – keep them nice and crunchy. Serve with lettuce cups, carrot shavings and fried mung bean noodles.

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Kitt’s comment below just reminded me of the great weekend we just had with my baby birds.

Fighting for “THE BITE.”

Andrew is taller, he has the advantage.

But Nathan has sharp teeth

And swoops in for the kill