Even though it's such a super-touristy spot, I've always been a fan of Balthazar in NYC. I just love to stop by for a quick drink, admire the beauty of the place and observe the passing crowd. And if I'm lucky, I'll even spot a celebrity enjoying their meal. That always makes my day.
The other day I was shopping at Whole Foods and noticed they now carry whole wheat croissants from Balthazar Bakery (yes, you got me, I like to look in the pastry aisle!). Anyways, back to the croissants, shall we now.
In Germany, croissants baked with cheese and ham are a popular thing. It's delicious, but not really the healthiest. But a whole wheat croissant is certainly a tad healthier than a regular one, especially when you choose to load it up with some veggies.
Mushrooms, caramelized onions, kale and a little goat cheese are an awesome combo with a croissant. You can also eat this open-faced for an even lighter lunch with a nice salad on the side. I must admit, taking pics for this post was torturous, my mouth was watering the whole time and I couldn't wait to devour it. Enjoy!
Croissant with Mushrooms, Kale, Caramelized Onions and Goat Cheese
for the caramelized onions :
1/2 medium yellow onion, sliced 1/8" thick
1 teaspoon of butter
1 tablespoon of olive oil
1 tablespoon of veggie, chicken stock or water (to deglaze)
4 ounces of sliced mushrooms
1 tablespoon olive oil
a handful of kale (I used frozen kale)
1/4 teaspoon garlic powder
salt and pepper to taste
about 1 teaspoon dijonnaise (such as maille)
3/4 slice of goat cheese (didn't even need to use a whole slice)
salt and pepper to taste
1 whole wheat croissant
make it :
Melt the butter and olive oil over low heat in a small cast iron or stainless steel skillet. Add onions and stir to coat with butter and oil. Stir the onions every 5 minutes or so, scraping up any fond that forms on the bottom of the skillet. Once your onions are nice and soft, pour in the stock or water.. Scrape up the fond and stir it into the onions. You may need a little more liquid to scrape up all of the fond.
While the onions are caramelizing, heat olive oil in a medium nonstick or cast iron skillet over medium-low heat and cook the mushrooms until soft, about 5 minutes season. Sprinkle garlic powder over the mushrooms and stir in the kale. Continue cooking for a few more minutes.
Half the croissant, spread the dijonnaise on one half, and spoon the mushroom and kale mixture on top, along with the caramelized onions. Place the goat cheese on top of the veggie mixture. Bake the croissant open-faced for 10-15 minutes. Adding the other half of the croissant to the oven only in the last 5 minutes. Voila!
Tip: You can make the caramelized onions ahead of time. Simply let them cool, then transfer them to a storage container. You can keep them refrigerated for around a week or frozen for up to three months.