A Reader's Cookbook by Judith Choate

Author:Judith Choate
Language: eng
Format: epub
ISBN: 9781933176451
Publisher: Red Rock Press

Melt the 3 tablespoons of butter in a large nonstick frying pan over medium heat. Fry the sandwiches, turning once, for about 3 minutes or until just golden. Transfer the sandwiches to a nonstick baking sheet. Place a slice of cheese on top of each one and place in the preheated oven. Bake for about 5 minutes or until the cheese has melted and started to brown.

Remove from the oven and cut into triangles. Serve warm with more honey mustard on the side.

Frisée Salad with a Perfect French Vinaigrette

Serves 8

In France, this would be called Frisée aux Lardons, and it is typically found in bistros. The lardons or crisp bacon bits are a lovely counterpoint to the slightly bitter green. If you can’t find frisée (or if it is, as is often true, too expensive), use any slightly bitter green that you like—even arugula will do.

½ pound slab bacon, cut into cubes

6 heads frisée, separated, washed, dried, and trimmed of any brown spots

6 tablespoons champagne vinegar or white wine vinegar

1 tablespoon minced shallots

1 tablespoon Dijon mustard

1 ½ cups peanut oil

Salt and pepper to taste

2 tablespoons minced chives

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