GCC Menu 17 - Spicy Shrimp Gratin

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This dish has been on the making since Friday night.

I bought the shrimps on my way home from work, with every intention of making it for Friday night dinner.

Tom was totally excited, since he has been craving shrimp for a bit now.

I got lazy on Friday night and totally talked my way of not doing it. Instead, I convince him to have dinner at the Cheesecake Factory, in honor of celebrating his first day at his new job (he has been looking for a job for the past 4 months - so it was a celebration!). And  promise him that we were going to have it for lunch on Saturday.

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GCC: Menu 16 - Profiteroles

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I cheated on this week’s Gutsy Cook menu. 

It called for us making a Hungarian Goulash Soup, Potato & Parmesan Cakes and Profiteroles. 

I made one of the three choices and I totally revamped the whole recipe to suit my needs.  I was totally fearless this week.

We had a dinner party for eight over the weekend and I was without an appetizer or dessert idea.  I was serving a pretty heavy main course and I knew I wanted a light appetizer and dessert.  I also did not want to be running around cooking all day the day of the party, so I wanted something that I could make ahead of time and then finish off during the meal.

For the appetizer I figure a nice salad, and decided on the always sure hit of Caprese salad. Tomatoes, basil with mozzarella and a good dash of olive oil and balsamic vinegar was sure to hit the spot and to make it even easier to eat once I turn it into a quick bruschetta with a crusty toasty piece of bread.

Done, appetizer decision over.

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GCC: Menu 14 - Croque Monsieur and Apple Charlotte

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This past week’s Gutsy Cook menu choices took me back to my numerous trips to France when I lived in Europe.  From France I give you the famous Croque Monsieur.  And from further north – England, the Apple Charlotte.

Since I was pressed for time (which lately it has been happening more and more - aggggghhh!!!), I skipped the charlotte and made only the Croque Monsieur.

If you are ever in France this sandwich can be found all over the country, while to some it may be a simple hot ham and cheese grilled sandwich, the French take to another level all together and fancy it up.  First by using Gruyère cheese (and you guys know how I love that cheese) and coating it with a Béchamel sauce, which once more has cheese in it, turning it to Mornay sauce, then into the broiler it goes and out comes this hot, cheese, toasty goodness.  Once you have one, you are pretty much guarantee to never see a grilled ham and cheese the same way again.

The best part is that the Mornay sauce stores well in the refrigerator, which makes perfect to make some extra, store and then when you craving that ham and cheese, you can whip this up in less than 10 minutes and feel all French-like.  We made this recipe four times so far, and as I write this I’m eating my fifth.

But there is more, you can actually top this, how?

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