Breadonbutter Guests, Guest Chefs 1 comment on Guest Chef: Khater’s Fig Jam and Brie Crispy Shells

Guest Chef: Khater’s Fig Jam and Brie Crispy Shells

Attention Readers! A new guest chef has just joined the Breadonbutter cooks!
His name is Khater Abi Aad. Him and his wife Lea were just recently promoted to the rank of Parents. Khater loves barbecue-ing and coming up with simple and tasty dishes. Last Sunday, after a nice lunch at their house, he made us these delicious Crispy Filo Shells in nothing more than 30 minutes. I can sure tell you it was scrummy with a mix of salty and sweet flavors. Here’s how to make it.
What you’ll need:
– 8 rectangle filo Pastries
– 100 grams of unsalted Butter, melted
– Brie cheese
– Fig jam
– Ramekins
How to make it:
1) Start by spreading the melted butter on top of each pastry rectangle and put each four on top of each other
2) Cut the rectangles into smaller square bits
3) Place them in the ramekins
4) Cut small brie pieces and place them on top of the pastries
5) Top them with fig jam
6) And send them off to the oven for about 15 minutes or until the tips are golden
It’s crispy, it’s salty, it’s sweet. The fig jam and melted brie cheese create a fusion of flavors that is just perfect.
You can also mix in different flavors, brought to you very soon!
Breadonbutter Guests, Guest Chefs 0 comments on Guest Chef and Homemade Juicy Burger

Guest Chef and Homemade Juicy Burger

Breadonbutter’s guest chef Jean Fares
Once again, Breadonbutter’s guest chef, Jean Fares, blossoms in the kitchen! This time, he made a juicy burger like I never ate before – and I can tell you, I have eaten my share of burgers – using an oven, not a grill. He was also glad to give me some tips on what makes the meat different and so juicy. So before you start, make sure you remember:
Tip number 1: When going to buy your meat, ask the butcher for a coarsely chopped meat with a meat/fat ratio of 80/20.
Tip number 2: When mixing in the ingredients with the meat, do not squeeze it too much
Tip number 3: Adding a bit of chili to the meat mixture helps increase the taste, without necessarily making it spicy
What you will need:
– Burger buns (of your choice) – soft ones are always a success
– Coarsely chopped meat
– Worcestershire sauce
– Chili flakes
– Mustard seeds, crushed
– Black pepper
– Salt
– Slices of Cheddar
– Onions – to add caramelized onions to it all
Make the caramelized onions:
Cut the onions into strips, put them on low fire in a pan with 3 tablespoons of olive oil and let them       cook until they look brown (see pictures below for the different cooking stages of caramelized         onions)

Make the meat mixture:

Add to the meat: 3 to 4 tablespoons of worcestershire sauce, 2 tablespoons of crushed mustard seeds,     1 tablespoon of chili flakes, salt and pepper and gently mix without pressing the meat too much until     they are all combined

With your hands, form the meat into balls and then press them gently to give them a round, not-so-flat form, place them on an oven pan, and then in the preheated oven
Prepare the base of the buns on another oven pan
Once the meat is cooked according to your likings (medium, rare or well-cooked) – don’t forget to keep checking your meat every 5 minutes – place it on each bun and cover them with a slice of cheddar cheese
Cook again in the oven for just a few minutes until the cheese has melted just enough
Add the toppings of your choice (below are the caramelized onions) and SAVOR!
Breadonbutter Guests, Guest Chefs 1 comment on Guest Chef of The Month: Jean Fares and his “Veau Blanc au Miel”

Guest Chef of The Month: Jean Fares and his “Veau Blanc au Miel”

Last Sunday was a special one. For lunch, I had a guest chef in my kitchen.
His name is Jean Fares, he works in business, has an overly creative mind, and surely knows how to use it in the kitchen! He prefers cooking salty dishes rather than desserts (despite that having previously tasted his sweet creations, I can say his desserts are excellent).
On sunday, Jean’s menu consisted of:
– A Noodle soup (previously posted in my blog, you can find it by clicking here), enhanced this time by adding Shitake Mushrooms to it
– A vegetable salad
– THE “Veau Blanc” with honey
– Broccoli and Baby potatoes as accompaniments
We started by properly choosing our ingredients at the supermarket. For the “Veau Blanc”, Jean carefully chose a Dutch one (a Dutch White Calf), with a lot of fresh vegetables for the rest of the ingredients.
For the Soup, refer to older post “A Tasty Soup of Healthy“, but this time, add Shitake Mushrooms instead of fresh mushrooms.
Noodle Soup with Shitake Mushrooms
For the Salad:
– One big fresh eggplant
– 200 to 300g of zucchini
– Fresh Basil leaves
– Halloum Cheese
– Fresh Raspberries (1 pack)
– Cherry tomatoes (1 pack)
– Olive oil
– Salt, Pepper
Jean’s Vegetable Salad
1) Dice the eggplant and zucchinis, place them in a pan with some olive oil on top, and sauté them until they are gold-ish
2) Dice the halloumi cheese and do the same
3) Crush the basil leaves until they become a paste and add enough olive oil on them to make enough sauce for the salad, add salt and pepper
4) Put all ingredients in a bowl and pour the basil and olive oil on top and there you go!
Now for the Veau Blanc!
You will need:
– Green pepper (crushed, you can crush them just a bit like in the picture below)
– Dijon mustard
– 20 g of butter (melted)
– Fresh Cream (a small pack)
– Honey (Approximately 4 to 6 tablespoons)
– Sea Salt
1) Remove the Veau (i.e. calf) from its pack and knead it (massage it, “le malaxer” – quoting Jean) with a mix of 20 g melted butter and mustard (see below) – leave it to rest
2) In a large Tefal pan, throw some sea salt and place the Veau on top. Leave it on high fire 7 minutes on each side (NOT in the oven, but on the top, on a normal fire – see below).
3) Add the honey on each side of the Veau and leave for 3 to 4 minutes

4) Add the crushed green pepper and turn until it reaches the roasting that you and your guests prefer (on Sunday, all of the guests preferred it rare so the roasting didn’t take a lot of time). Take it out of the pan and place it on the serving plate

5) On the pan, you will see that a lot of the Veau’s juice is there. What you have to do next is just add half of the small pack of fresh cream to the juice in the pan and mix. This will be the sauce to serve on the side of the Veau

For accompaniments, you will need:

– Baby potatoes
– Fresh broccoli
– Olive oil
– Sea Salt

Cook the potatoes and broccoli in the oven with olive oil and sea salt on top for approximately 30 to 35 minutes. Click here and scroll to the bottom to see how.

Jean’s Veau Blanc
served with baked baby potatoes and broccoli