Creamy Fondue With Poached Egg And Baguette Food

LOBSTER FONDUTA ON BAGUETTE

Steps:

• Cook the lobster with the Chablis in a large pan, covered, until the lobster is cooked through and the flesh is white throughout, about 10 minutes. Remove the lobster from the pan.
• Clean and dice the lobster and set aside. Place the shells back in the pan and add 3 cups water. Cook the lobster stock for 1 hour. Strain the stock into a saucepan, then reduce the lobster stock a bit.
• Add butter to a large skillet over medium-high heat, then add the mushrooms with some salt and pepper and cook until the mushrooms start to soften and brown, about 10 minutes. Add the reduced lobster stock, heavy cream, half the truffle, cooked lobster, lemon juice and some salt and pepper. Heat until combined and set aside.
• Preheat the broiler. Cut the baguette in half lengthwise, scoop out the flesh inside, then butter lavishly. Toast the baguette in the broiler until golden brown, about 5 minutes.
• Cut the baguette into thick slices and arrange on a board. Fill a serving bowl with the fonduta. Garnish with the remaining half truffle.

FRENCH BRIE AND HAM BAGUETTE

Steps:

• Slice baguette horizontally with a serrated bread knife. Spread preserves on both sides of bread. On bottom half of baguette, lay down overlapping slices of ham and top with slices of brie. Place top of baguette on sandwich. Cut into 1-inch pieces and secure with decorative sandwich picks.
• Optional: heat in a 400 degree F oven for 10 to 12 minutes.

POACHED EGGS ON TOASTED BAGUETTE WITH GOAT CHEESE, AND BLACK PEPPER VINAIGRETTE

Steps:

• Heat a grill pan and broiler. Brush the halved baguette with olive oil, and season with salt and pepper. Put the bread onto a hot grill pan and grill cut-side down over high heat. Remove the grilled bread and spread the top of the bread with the goat cheese. Place the bread under the broiler and broil until the cheese is lightly golden brown. Top each slice of bread with a few slices of tomato and a poached egg. Cook's Note: Break the yolks on the sandwich. Put the micro arugula in a bowl and toss with a few tablespoons vinaigrette and season with salt and black pepper. Top each egg with some of the greens and drizzle with more of the vinaigrette.
• Vinaigrette: Whisk together the vinegar, mustard, tarragon, and salt in a medium bowl. Slowly whisk in the oil, until emulsified. Whisk in the honey and black pepper.

CHEESE FONDUE

Steps:

• Cut the baguette into bite-size pieces, and put in a serving bowl. Scrub the potatoes, and transfer to a pot of water over medium heat; boil until tender, about 20 minutes. Drain, and set aside to cool in a serving bowl.
• When you're about 15 minutes from sitting down at the table, rub the inside of a fondue pot with the cut end of the garlic, then discard the garlic. Whisk together the wine and cornstarch, then pour through a fine-mesh strainer into the fondue pot. Put the pot over medium heat and continue to whisk until the liquid comes to a simmer, then turn down the heat a little and ditch the whisk for a wooden spoon. Add the Gruyère and Appenzeller, gently stirring to help it heat and melt evenly. When it's almost smooth, turn the heat down to low, and add the Vacherin Fribourgeois. It might look alternately lumpy and oily, but keep stirring, and it will get smooth again.
• At this point, you may need to adjust the texture of the fondue to make it just right for dipping. If it's too thick and resisting the wooden spoon, add a splash of white wine to thin it slightly. Season with a tablespoon of kirschwasser and a few grinds of black pepper, and stir well. Take the fondue pot to the table, where you can keep it warm over a lit Sterno, and stir it occasionally to keep the bottom from browning. (If it gets too hot and you have an adjustable lid for the flame, turn it down or off. If it cools too much and solidifies, carry it back to the kitchen and stir it over higher heat.) Serve with bread, potatoes and cornichons on the side.
• When you get down to the bottom of the pot, if you've still got an appetite, crack an egg directly into the fondue pot, and let it cook over the last bits of browning cheese. When the white is about set but the yolk is still runny, turn off the heat below the pot, and dip in any remaining bread.