There are so many variations on the classic Croque Monsieur, which contains cheese (typically Emmental) and ham. Usually you would find melted cheese over the sandwich too. If fried egg is thrown on top they call it a Croque Madame. The difference with a Monte Cristo, is that instead of being fried in butter with cheese melted over it, it’s soaked in egg wash and fried (similar to French Toast).
Crunch Wraps are also a great way to stretch out your fillings. Ever end up with leftover Refried Beans, Taco Beef, Chipotle Chicken, or Barbacoa, but not enough to make a real meal out of? Crunch wraps are a great way to stretch what you’ve got and leave those you feed (your belly included) sufficiently suffonsified.
Although for this particular recipe, I’ll be stuffing my Crunch Wraps with Taco Beef, you can really fill it with anything you’ve got. This wonderful wheel of a meal definitely does not lack in versatility.
Malai Marke roughly means to add an extra little “Zing”!
In this case, the “Zing” is cream, so to speak. “Makhani” basically means cooked in a rich sauce, or cooked “with butter”. A similar and widely loved dish “Butter Chicken” Is, in essence, a Chicken Makhani. Here, we’re gonna do it meatless with one of India’s most fabulous contributions to the world: Paneer.
Date Chutney is so easy to make well with only a few ingredients. As long as you have Dates, you can have Chutney! For this recipe I’ll be using Dates, Honey, Tamarind, Malt Vinegar, water and Salt. Depending on your preference, you can play with the ingredients as you see fit. Swap out the Tamarind for a bit more Vinegar if you want more of an acidic bite, and less of the sourness, or use White Vinegar if you’d like to make it gluten free! You may also add spices to kick your Chutney up a notch. A small pinch of Cloves, Nutmeg, or Cinnamon can really liven it up!
During the dead heat of summer, the last thing I want to do is turn on my oven or stove. With my kitchen feeling like a furnace, I’m looking for something refreshing, easy, and light to make for lunch. The victims of my culinary culling? An unsuspecting head of Romaine Lettuce and the remnants of a Honeydew Melon based fruit salad I had made the day before.
What we are typically familiar with in North America as goulash, is quite often more similar to pörkölt, another Hungarian dish that earned much popularity around central Europe. The largest difference between pörkölt and gulyás is consistency, gulyás being more soup-like, and broth focused, where pörkölt tends to be thicker and more stew-like. Pörkölt also tends to have more ingredients, particularly more vegetables, like peppers. Other herbs like marjoram may be added too.