Herbedprosciuttoandgruyerecroquemonsieurs Recipes

HERBS DE PROVENCE

Steps:

• Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

NEW POTATOES WITH HERBES DE PROVENCE, LEMON AND COARSE SALT

Steps:

• Place the potatoes in a large sauce pan or medium stockpot with salted water to cover; bring to a boil over high heat.
• Reduce the heat to a gentle boil and cook until potatoes are just tender, about 10 minutes, depending on size.
• Drain and set aside to cool slightly.
• In a large nonstick skillet, heat oil over medium-high heat.
• Add the herbs de Provence, and cook, stirring constantly, for about 10 seconds.
• Add drained potatoes, coarse salt, and lemon juice; stir well to coat.
• Cook tossing and stirring constantly, until the potatoes are heated through, 1- 2 minutes.
• Season with pepper to taste.
• Serve immediately.
• For advance Preparation: You can boil the potatoes and let them stand for up to one hour at room temperature before completing the recipe.
• Or, you can refrigerate the boiled potatoes overnight.
• Bring them to room temperature and finish the recipe.

HERBED PROSCIUTTO AND GRUYERE CROQUE MONSIEURS

Steps:

• Preheat oven to 200*F.
• Put a large ovenproof serving platter in the oven to warm while preparing sandwiches.
• In a shallow bowl, or pie pan, whisk together the eggs and milk until well blended.
• Dip one side of 6 of the bread slices briefly into the egg mixture.
• Sprinkle the eggy sides of the bread with half ot the parsley and half of the thyme.
• Set the slices egg side down on a piece of parchment paper or foil.
• Top the dry side of the bread with the prosciutto and cheese.
• Dip 1 side of the ramianing 6 slices of bread into the egg mixture and set on top of the sandwiches, egg side up.
• Sprinkle with remaining herbs.
• Melt 2 TBs of the butter in a large skillet over medium high heat and cook 2 or 3 sandwiches until golden brown on the bottom and the cheese begins to melt, 3 to 4 minutes.
• Turn the sandwiches and cook until the second side is golden brown, the cheese is melted and the sandwiches are warmed through, another 3 to 4 minutes, adding a bit of butter to the skillet if need be.
• Transfer the sandwiches to the warm platter and Keep warm in the oven while cooking the remaining sandwiches.
• Cut the sandwiches in half and serve, passing the whole grain mustard seperately.