PRESENTS THIS WEEK’S RECIPES:

BROCAMOLE

PARISIAN JAMBON ET FROMAGE (HAM & CHEESE) SANDWICH

VANILLA CRÈME BRÛLÉE

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Serves 4

INGREDIENTS

• 2 heads broccoli (about 6 to 8 stalks)
• 6 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup diced red onion
• 1/4 cup diced, seeded tomatoes
• 3 jalapeño chiles, finely diced
• 3 limes, juiced
• Fleur de sel
• Tortilla chips

PROCEDURE

1. Trim the stalks from the broccoli florets. Bring a large pot of water
   to a boil over high heat. Add the broccoli and cook for about 5 minutes,
   or until the broccoli is crisp-tender.
2. Drain and transfer the broccoli to a large bowl of ice water and set
   aside until broccoli is chilled. Transfer the broccoli to a colander and
   set aside to drain well.
3. Blend the broccoli and oil in a food processor until finely chopped.
   Transfer the broccoli mixture to a medium bowl and stir in the cilantro,
   red onion, tomato, chiles, and lime juice. Season to taste with fleur de
   sel and serve with the tortilla chips.

Serves 4

INGREDIENTS

• 4 baguettes “Fleur de Sel”
• 8 slices of Madrange (or other premium brand) ham
• 8 slices of Gruyère cheese
• 100 grams (approx. 6-3/4 tablespoons) butter, room temperature
• 20 grams (4 teaspoons) clover honey
• 8 cornichons, sliced
• 8 French radishes, sliced

MAKING YOUR OWN BAGUETTE (OPTIONAL)

INGREDIENTS

• 500 grams (just over 2 cups) all purpose flour
• 15 grams (1 tablespoon) salt
• 15 grams (1 tablespoon) fresh yeast
• 32 centiliters (1-1/3 cups) water
• Fleur de sel for crust

PROCEDURE

1. Make a dome with the flour (like a volcano). Shred the fresh yeast in the
   middle of the dome, add slowly the water and mix slowly with your fingers
   to incorporate the flour.
2. When it begins to get liquidy, add the salt (don’t mix the fresh yeast and
   salt, because the yeast can burn the salt).
3. Blend using a hand spatula or on low speed in an electric mixer, and mix
   until it achieves a doughy consistency.
4. Take the dough and stretch it and fold in half. Continue this procedure
   for 10 minutes. Let the dough rest at room temperature in a bowl, covered
   with plastic, for 20 to 30 minutes.
5. Now form the baguettes, cutting some little pieces around 120 grams
   (approx. 4-1/4 ounces), rolling them to give them the shape of a baguette.
   Place them on a sheet tray liberally dusted with flour.
6. Let the baguettes rest for 30 minutes at room temperature.
7. Take a razor blade and make two little incisions (not too deep) on each
   baguette and sprinkle a little fleur de sel on each baguette.
8. Put a small bowl in a conventional oven, preheated to 375°F. Let the bowl
   get hot and add water to create steam in the oven (the steam will help the
   baguette cook and raise).
9. Bake for 12 minutes.

PREPARING THE SANDWICH

1. Make honey-butter, mixing the butter and the honey with a spatula in a
   mixing bowl.
2. Slice the baguette in half from the side, spreading the honey-butter on
   each sandwich with a spatula.
3. Place 2 slices of ham and 2 slices of cheese in each sandwich. Add the
   cornichons and radishes, then close.
4. Wrap, pack and enjoy at the Bowl!

Serves 6

INGREDIENTS

• 1-2/3 cups heavy whipping cream
• 1/2 cup whole milk
• 1 vanilla bean, split lengthwise
• 6 tablespoons plus 12 teaspoons granulated sugar
• 5 large egg yolks

PROCEDURE

1. Position the rack in the center of the oven and preheat to 300°F.
   Place six 4-inch-diameter crème brûlée ramekins with 1-inch-high sides
   on a heavy large baking sheet. Combine the cream and milk in a heavy
   medium saucepan. Using a small sharp knife, scrape in the seeds from
   the vanilla bean; then add the bean itself. Bring the cream mixture to
   a boil.
2. Meanwhile, whisk the egg yolks and 6 tablespoons of sugar in a large bowl
   to blend. Gradually whisk in the hot cream mixture. Strain the custard
   through a fine-meshed strainer and into a 4-cup glass measuring cup.
   Divide the custard equally among the prepared ramekins. Carefully transfer
   the dishes on the baking sheet into the oven.
3. Bake until the custards are almost set in the center when the dishes are
   gently shaken, about 2 hours. Using a metal spatula, transfer the custards
   in the dishes to a cooling rack; cool 30 minutes. Cover and refrigerate at
   least 3 hours and up to 2 days.