Gruyere Bechamel Food

MORNAY SAUCE RECIPE

Steps:

• Heat a medium sized saucepan over medium-high heat and when hot, add the butter. When the butter melts, add the flour and start whisking. You want to be careful not to let the butter burn or the flour to turn brown. It's only going to take a minute to a minute and a half for the roux to start turning a pale yellow.
• Slowly add the milk in a stream while constantly whisking and whisking some more. Bring the sauce to a boil and immediately lower the heat to a simmer and continue cooking for 3 to 4 minutes, being careful not to let the sauce burn by whisking frequently.
• Remove the pan from the heat and add the nutmeg, season with salt & pepper and stir. You now have a bechamel sauce.
• Still off heat, add the grated cheese and whisk until all the cheese melts into the sauce. It should be thick and smooth.
• Taste and adjust seasoning with salt & pepper and you now have Mornay sauce.

ZUCCHINI GRATIN WITH GRUYèRE AND PANKO BREADCRUMBS

Steps:

• Preheat the oven to 400 F.
• For the vegetables. Part 1: Place the sliced zucchini in a large bowl and generously toss with salt. Set aside to allow the salt to draw out liquid from the zucchini.
• Heat a large skillet to medium-high heat, melt the butter and add the onion and bell pepper along with a pinch of salt and pepper. Sautéed until the onions begin to lightly brown and soften, about 6-8 minutes. Remove from heat and set aside.
• For the white sauce. In a medium saucepan or skillet, melt the butter over medium heat and then, using a whisk, stir in the flour until it is incorporated into the butter. Reduce the heat to medium-low.
• Then slowly add in the milk, whisking vigorously to prevent lumps from forming. Continuously whisk until the sauce thickens into a creamy, smooth sauce *(see first note). Finally, whisk in the nutmeg and a pinch of salt and pepper. Remove from heat.
• For the vegetables. Part 2: Place the zucchini slices on a clean kitchen towel (or thick paper towels) and pat to dry.
• Assemble the gratin. In an 9x13 casserole dish, start by layering the ingredients in this order: one-third of the zucchini slices, a quarter cup of panko, half of the onion and pepper mixture, and half of the white sauce. Repeat this order again and then top with the remaining one-third of the zucchini slices.
• For the topping.Combine together the remaining half cup of panko with the Gruyère and sprinkle evenly over the zucchini casserole. Finish by doting the top with small pieces of butter.
• Bake time. Bake for 25-30 minutes or until the cheese is melted and golden-brown. Let it cool slightly before serving.
• Best served immediately.

BRAISED ENDIVE WITH HAM AND GRUYèRE

Steps:

• To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about 45 minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.
• Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don't want any space between the endive.
• Preheat the oven to 400°F.
• To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes. Whisk in the nutmeg and pepper.
• Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking. Serve hot.

CHEESY BéCHAMEL SAUCE

Steps:

• Gather the ingredients.
• In a medium saucepan over medium heat, melt the butter and stir in the flour to make a roux.
• Allow the roux to cook for 1 to 2 minutes while stirring.
• Add the milk a little at a time, whisking it continuously, allowing the mixture to blend and thicken. This will take about 10 minutes, although 20 minutes is recommended by cooking school instructors. Lower the heat to medium-low if needed.
• Add the salt, pepper, nutmeg, cheddar cheese, Parmesan cheese , and hot sauce, if using. Continue stirring until the cheese has melted. Remove the sauce from the heat and use it immediately. Enjoy.

GRUYERE BECHAMEL

Steps:

• Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 5 minutes. Stir in Dijon.
• Whisking constantly, pour in 2 cups milk and whisk until smooth. Cook over medium-high, whisking often along the bottom of pan, until boiling, about 7 minutes.
• Reduce heat to maintain a simmer. Add nutmeg and cook, stirring occasionally, until sauce thickens to the consistency of thin yogurt, about 10 minutes. Stir in Gruyere. Season with salt and pepper.

GRUYERE CHEESE SAUCE

Steps:

• Melt butter in small saucepan over medium-low heat.
• Add flour; stir 2 minutes (do not brown).
• Gradually whisk in 1 1/2 cups milk.
• Increase heat to high; bring to boil, then reduce heat to medium and simmer until mixture is thickened, stirring constantly, about 4 minutes.
• Remove from heat.
• Add cheese, stir until melted.
• Season with salt and pepper.
• Do Ahead: This cheese sauce can be made 2 hours ahead.
• Let stand at room temperature.
• Rewarm before using, adding more milk if sauce is too thick.

GRUYèRE MAC AND CHEESE

Steps:

• For the béchamel: Heat the milk, onion, and bay leaf in a small saucepan over medium-low heat until steam wisps start to rise from the milk (this is scalding the milk, the stage just before boiling), then turn the heat to low. Meanwhile, bring water to a rapid boil in a large saucepan; salt the water. Add the macaroni, immediately stir with a wooden spoon to prevent sticking, and cook for 6 minutes, stirring occasionally.
• As the macaroni cooks, prepare the roux: Melt the butter in a medium saucepan over medium heat; then whisk in the flour and cook, stirring, to remove the raw flavor of the flour. Once the mixture is bubbling, turn the heat down to low as it continues to cook, about 5 minutes. Add a pinch of cayenne. Slowly add the scalded milk, whisking vigorously after each addition until sauce is smooth. (Discard the onion and bay leaf.) The sauce will thicken as it heats, so be sure to whisk continuously to avoid burning. When all the milk is incorporated, bring to a simmer again before taking the saucepan off the heat. Drain the cooked pasta thoroughly.
• Whisk the cream into the béchamel and season with salt and pepper. Place the macaroni in a large bowl and add 2 cups of the Gruyère. Pour the béchamel on top and stir well to combine. Season to taste with salt.
• Assemble and bake the macaroni: Preheat oven to 400 degrees F. Pour macaroni into a buttered baking dish and top with the remaining Gruyère, then sprinkle on the panko and Parmesan. Bake until the top is lightly browned and cheese is bubbly, 20-30 minutes.
• Remove macaroni from the oven and set aside. Chop chives and parsley and garnish before serving.

HOW TO MAKE BéCHAMEL SAUCE

Steps:

• Melt the butter in a saucepan and add the flour.
• Whisk until smooth then slowly pour in the milk, a little at a time. (I always reserve approximately ½ cup milk. Some flours will absorb more/less liquid so you might not need all of it and sometimes after adding cheese I like to thin out the sauce just a little with the remaining milk.)
• Whisk continuously until the sauce is thick then turn down the heat, add the spices and allow to simmer, stirring, until the sauce is thick and cooked through (this takes around 7-10 minutes on a gentle heat).
• Once the sauce is cooked (the sauce will be completely smooth tasting with no flouriness) season to taste.
• If making cheese sauce, remove the pot from the heat and stir in the cheese. Season to taste.

GOUGERES WITH SAVORY MUSHROOM FILLING

Steps:

• Preheat your oven to 450F and set a rack in the middle. Be proud of yourself that you remembered to do this first.
• Bring the water, milk, salt, Herbes de Provence and butter to a boil.
• Dump in the flour all at once and cook over medium heat, stirring manically, until the mixture resembles mashed potatoes, pulls away from the sides of the pan and into a big clump and leaves a slight, dry film on the inside of the pan, about 2-3 minutes.
• Transfer to the bowl of a stand mixer fitted with the paddle attachment or prepare to stir madly awhile longer.
• Mix for a minute or so to cool off the dough, then add almost all the beaten egg (reserve about a Tablespoon) and mix in thoroughly. Test to see if batter runs very slowly off the end of the beater and ends in a point. If it doesn't flow or it ends in a raggedy point, add the rest of the egg and beat it in. You should be good to go.
• Thoroughly mix in 2/3 of the grated cheese.
• Drop about 2 teaspoons of the dough into tiny mounds on a Silpat- or parchment-lined baking sheet. Leave about 1" of space between each wee mound. You can pipe them if you want, but it goes quickly with spoons too.
• With a wet finger, press down any little points of dough that might be sticking up.
• Divide the last ounce of cheese evenly among the wee gougeres and bake for ten minutes.
• Reduce the heat to 375F and bake another 10 minutes. You may need to cover the pan loosely with foil at the five-minute mark.
• Reduce the heat to 325F and bake for another 10 minutes for a total of 30 minutes.
• Turn off the oven, crack the door open and let the gougeres cool to just warm.
• Fill each puff with about 1-2 teaspoons of the bechamel aux champignons.
• Melt the butter over medium heat. When it's sizzling, add the flour.
• Stir well and cook, stirring occasionally, for 2-3 minutes or until it's a golden blonde color. Lightly season with salt and pepper.
• Pour in the milk slowly, whisking all the while to prevent lumps.
• Bring the mixture to a boil, whisking frequently.
• When it comes to a boil, reduce the heat and keep it at a low simmer, whisking occasionally, until it has thickened.
• Put the bechamel in your blender and add the duxelles. Blend on low speed. It doesn't have to be completely smooth, but it needs to be smooth enough that you can pipe it without little bits getting stuck in your piping tip. Cool to warm.
• Mince the mushrooms very finely in the bowl of your food processor. If you have a mini one, now would be the perfect time to use it.
• Melt half the butter over medium high heat. Add the mushrooms, seasoning with salt and pepper, and stir until they release their juices. Cook some more, stirring, until the mushrooms are dry again and have darkened in color.
• Add the second half of the butter along with the minced shallot and the thyme.
• Cook until the shallots have softened.
• Add the wine and cook until dry.

BECHAMEL SAUCE

Steps:

• In a sauce pan cook the onion in the butter over moderately low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the salt and the white pepper, and simmer the sauce for 10 to 15 minutes, or until it is thickened to the desired consistency. Strain the sauce through a fine sieve into a bowl and cover the surface with a buttered round of wax paper to prevent a skin from forming.