Recipes (Part 2): Arizona Restaurant Week

There is still plenty of time to get your tush to one of the Arizona Restaurant Week’s participant eateries for a great meal at a great price (ends the 25th).

Here are two more Arizona Restaurant Week recipes, from Metro Brasserie in Scottsdale, to get your taste buds ready.

Croque Monsieur from Metro Brasserie in Scottsdale

4 Thick slices of brioche bread
8 oz. sliced ham
4 slices of Gruyere cheese
1 cup Sauce Mornay (recipe below)
1 tablespoon of minced chives
Butter for toasting the Bread

(For Sauce Mornay)
2 tablespoons of flour
1 oz. unsalted butter
½ bay leaf
3 oz grated Gruyere cheese
2 cups whole milk
Salt, nutmeg and white pepper to taste

Sauce: Begin by melting the butter in a small sauce pot over low heat. Add the bay leaf and cook briefly until fragrant. Add the flour and cook appx. 4 minutes to a pale golden color (roux). Whisk the whole milk into the roux and bring to a simmer. Lower the heat and allow to simmer gently for 10 minutes. Remove from the heat and whisk in the grated cheese. Season to taste with salt, pepper and nutmeg. Hold in a warm place until ready to use. To assemble the Croque Monsieur: Generously coat one side of each piece of bread with butter and toast in a nonstick pan over medium heat. Meanwhile, in a separate sauté pan, begin to heat the ham through using a small amount of butter if necessary. Once the ham is hot, top with the sliced cheese and allow to melt. Place the ham and cheese between the toasted slices of bread and top with the Sauce Mornay. Garnish with minced chives. Serve warm. Yield: two sandwiches.

Warm Spring Bean Salad from Scottsdale’s Metro Brasserie

(For the Foie Gras)
4oz Grade A Foie Gras

(For the Salad)
12 Artichokes, turned and poached in olive oil
12 Asparagus Tips halved
24 pieces Haricot vert
1 Bulb Spring Garlic, Thinly sliced
3 each Easter Egg Radish, Thinly sliced

(For the vinaigrette)
4t Banyuls Vinegar
5t Truffle Juice
6t Extra Virgin Olive Oil

To prepare the foie gras:  Season the foie gras with salt and allow to cure overnight. Poach gently in 130 degree water until warm throughout. Remove from the water and allow to cool completely in the refrigerator before use. For the salad: Blanch the asparagus and Haricot Vert in salted water until tender and shock in an ice bath to stop the cooking process. Set aside for later use. Gently cook the spring garlic in a small amount of olive oil until tender. Add the blanched vegetables to the spring garlic and toss until warm, season to taste with salt and pepper. For the vinaigrette: Whisk all ingredients to combine. To assemble: Place the warm vegetables in the center of a room temperature plate. Spoon a small amount of the truffle vinaigrette over the salad and around the plate. Using a vegetable peeler shave some of the poached foie gras over the salad. Garnish with sliced radishes and petite herbs of your choice.

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