Going Ham

This post is far overdue. In October, my study abroad program and I went up north to Inverness, Glen Coe, Loch Ness, etc. We stayed at the Inverness Youth Hostel, which provided us a quick breakfast each morning. Lunch was on our own during bus stops in between each of the attractions. We toured Dunrobin Castle, the battle site of Culloden, a whisky distillery and a sheep dog farm! Everyday we were greeted with even more beautiful Scottish scenery and I would definitely recommend making the trek.

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On one of our breaks, a few friends and I went to One Up Restaurant. I ordered the cheese and ham toastie.  My choice reminded me a lot of my little brother.  He LOVES ham, and especially likes it when my mum roasts it for Christmas or Easter.  The cheese was perfectly melted and the ham was better than your typical grocery store variety.  The sandwiches in Scotland have been a staple of mine, since people do not really eat salads for lunch… or anytime for that matter 🙂

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This is Dunrobin Castle which is situated directly on the coast.

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I took this picture on my way to Loch Ness.  It reminded me a lot of New England.

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And this is Glen Coe.  A few minutes before this picture I saw where Hagrid’s hut was filmed!

 

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Rosebud Kitchen

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From the outside, Rosebud Kitchen already portrays the traditional American diner, sporting a trailer with a retro sign on top.  Unbeknownst to outsiders, it also expands into a connected building, and has patio seating for warmer months.  The interior is dressed with rich luxurious leather booths and chairs, a beautiful bar, and personalized mugs, table mats, etc.  The ambiance alone would make anyone book a reservation for the next available seating.

Rosebud Kitchen is open for brunch on the weekends, lunch on Friday, and dinner everyday.

The picture above was the Croque Madame off of their brunch menu, and it was heavenly.  Toasted bread with béchamel, mustard, ham, gruyere cheese, and an egg.  Talk about decadence on a plate!  The béchamel is creamy and combines with the tangy mustard.  The gruyere cheese has a nutty salty flavor that pairs well with the slightly sweet ham, and the egg oozes all over the sandwich when you cut into it.  This meal is perfect for a cold winter Sunday and will stick to your ribs!

I have also been to Rosebud’s for dinner where I had the grilled swordfish served with butternut squash, mushroom & parmesan risotto, which was also delicious.  The swordfish cut like butter and the risotto was a perfect balance from the added saltiness of the parmesan and sweet butternut squash.

Rosebud’s is definitely a place I will return to time and time again.  Check out their wonderful menu here and then make a reservation ASAP.

Croque Madame Casserole

After dining at the MET Bar, I was in a croque madame state of mind, and decided to whip up a deconstructed version from My Invisible Crown.  It was amazing.  It was so savory from the nutty gruyere cheese, creamy béchamel, and salty leftover Christmas ham.  It is a perfect winter meal because it sticks to your bones.  It would also make a great brunch.  I served it alongside an easy spinach salad.  This recipe is a keeper and I’ll definitely be making it in the near future!

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Croque Madame Casserole (serves around 10)

10 cups cubed day old brioche loaf

1 1/2 cups milk

3 1/2 cups cooked ham diced

4-5 tablespoons butter

4-5 tablespoons all-purpose flour

3 cups cream or half and half

4 cups gruyere, grated

2 cups parmesan, grated

salt and pepper to taste

pinch of freshly grated nutmeg

1 tablespoon olive oil

7-9 eggs

Preheat your oven to 400 degrees.

Place the bread in a large casserole dish.  Pour the milk over it.

Heat the ham with the olive oil in a pan until it turns a golden color.  Scatter on top of the bread mixture.

Heat the butter and flour over high heat to start making the rue.  Add the half and half and cook until it thickens after boiling.  Add in salt, pepper, and nutmeg.  Add in the cheese and mix until everything is completely melted.  Pour over the bread mixture and stir to combine.

Grate any additional cheese on top if you would like.

Place the casserole dish in the oven and cook for 10 minutes.

Take out the dish and make indentations in the casserole for eggs to rest in.  Crack eggs and place in the little divets.  Cook in the oven on broil for around 7 minutes or until the egg whites set.  Serve it up and enjoy!