Recipe by Chef Deb Synder, CSCE, CPC 2 Tbsp. Unsalted butter 2 Tbsp. All-purpose flour 2 Cups Whole Milk 1/2 Cup Gruyere Cheese, grated, 1/2 Cup Parmesan, grated 1/4 tsp. Nutmeg 1 tsp. Herbs de Provence 1/4 C Dijonnaise (1 tsp. Dijon mustard & 3 . Tbsp. Mayonnaise) 1 Tbsp. Extra virgin olive oil 1 lb. Smoked ham, diced 1 Cup Carmelized onions 2 Tbsp. Parsley Serves 8 1. Melt butter in a saucepan over medium heat. Whisk in flour. Add milk, nutmeg and Herbs de Provence; bring to a simmer. Cook, whisking frequently, until sauce thickens, about 5 minutes. Remove...

Who can possibly pass up the idea of a crunchy on the outside, creamy on the inside homemade, straight out of the pan Croquette?! We promise that once you make these croquettes, you will dream about them daily. The good news is that they are easy to make but watch out - they go faster than you think! You might want to make a double recipe! Ingredients 3 pounds russet potatoes, peeled and cut in to 2" chunks 2 tablespoons Baklouti Green Chili Pepper Olive Oil 1 tablespoon Garlic Olive Oil 1/3 cup grated Parmesan cheese 1/2 pound mozzarella cheese cut...