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Old 01-06-2009, 11:37 PM   #31
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I haven't been to Lola's yet. When Barbara and maidrite were up here I thought about going there but I suggested another place instead. Will keep Lola's in mind though.
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Old 01-08-2009, 09:42 AM   #32
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Perfect ingredients for tasty sandwich!!

Slice the pears, lay on a halve croisant, crumble on the blue cheese and walnuts. Add leaf lettuce(crisp) and some thin sliced avacado and tomatoes. Drizzle with a little basil olive oil....

I have had this with apples, no reason the pear wouldn't be as good, perhaps better.
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Old 01-08-2009, 09:45 AM   #33
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That sounds like a great sandwich, but I wouldn't put it on a croissant. I have never understood why Americans want to toast and butter the already buttery and cunchy (if made right) croissant, or splitting them horizontally for a sandwich. Now, if you want to stuff them before baking, that's a horse of a different color.
I think that sandwich would be extra-special on multigrain bread.
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Old 01-08-2009, 09:56 AM   #34
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I haven't been to Lola's yet. When Barbara and maidrite were up here I thought about going there but I suggested another place instead. Will keep Lola's in mind though.
It can be hard to get a reservation and it is expensive but the food was fantastic! Anytime the Northeastern Ohioans want to go, let me know and I will try to make it.
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Old 01-08-2009, 10:14 AM   #35
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I've heard great things about Lola. Maybe someday I'll make it to Cleveland again.
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Old 01-08-2009, 10:45 AM   #36
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Quote:
Originally Posted by ChefJune View Post
That sounds like a great sandwich, but I wouldn't put it on a croissant. I have never understood why Americans want to toast and butter the already buttery and cunchy (if made right) croissant, or splitting them horizontally for a sandwich. Now, if you want to stuff them before baking, that's a horse of a different color.
I think that sandwich would be extra-special on multigrain bread.
LOL - 'cause it's good? I agree, no need to toast and butter, but, that wasn't mentioned. I'll take the above sandwich minus the avocado though, on a coissant, cause...well, I'm an American ?...or you can stuff it...that couldn't be bad either...
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Old 01-08-2009, 11:14 AM   #37
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LOL - 'cause it's good? I agree, no need to toast and butter, but, that wasn't mentioned. I'll take the above sandwich minus the avocado though, on a coissant, cause...well, I'm an American ?...or you can stuff it...that couldn't be bad either...
Okay.... for me, good croissants are so rich and buttery I like 'em best all by themselves! I like to "unroll" them and pull off the pieces.
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Old 01-08-2009, 01:40 PM   #38
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That sounds like a great sandwich, but I wouldn't put it on a croissant. I have never understood why Americans want to toast and butter the already buttery and cunchy (if made right) croissant, or splitting them horizontally for a sandwich. Now, if you want to stuff them before baking, that's a horse of a different color.
I think that sandwich would be extra-special on multigrain bread.
I have gorgonzola and Cabrales blue cheese, apples, pears, walnuts, leaf lettuce,avocados and tomatoes on hand. AND Milton's Sprouted Multi-Grain Bread (my favorite) from Trader Joes. This will definitely be lunch today but I want to do this one on a croissant maybe later next week. I LOVE anything on a croissant, but I agree, I never butter them.

Will let you know later this afternoon how the sandwich turned out.
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Old 01-08-2009, 02:10 PM   #39
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Okay.... for me, good croissants are so rich and buttery I like 'em best all by themselves! I like to "unroll" them and pull off the pieces.
I see the problem now June - I probably have never had a truly worth-while, well-made, croissant. Every croissant served as a sandwich here has been previously frozen. I do know of one bakery - will have to run by there after work to see if they make croissants. Now, telling me how you unroll them and pull off that flaky, buttery goodness is simply mean!
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Old 01-08-2009, 02:35 PM   #40
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I see the problem now June - I probably have never had a truly worth-while, well-made, croissant. Every croissant served as a sandwich here has been previously frozen. I do know of one bakery - will have to run by there after work to see if they make croissants. Now, telling me how you unroll them and pull off that flaky, buttery goodness is simply mean!
OHHHHHH, frozen croissants are the pits. Try to get them from a bakery, preferably while they're still warm. OMG! Sheer heaven.
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