Originally published by Lagniappe in 2004. This is the first food article I ever wrote.

Béchamel is one of those funny French words that no one in the States can quite figure out how to pronounce. Is it bay-shuh -mel? Or possibly boo-shuh -may? And what is that silly looking apostrophe thing doing hanging out over the second letter? And while we are on the subject what the heck is it anyway, a fancy sports car?

A Béchamel is one of the “five mother” sauces of classic French cuisine first created by Louis de Béchamel a steward of King Louis XIV circa 1700. At its base it consists of butter, flour, and milk. This sauce’s consistency can vary from thin to quite thick and it adapts to many different dishes depending on how you alter the base recipe.

This is all very nice, but why would Roy from Eight Mile care about some hoity-toity French food?

Because, Roy, you have eaten it all of your life.

How many of us have grown up with our mothers or grandmothers fixing a great big pan of milk gravy to sop our biscuits in? That’s right kids, sawmill gravy is nothing more that the nefarious Béchamel with a slight recipe adjustment. In the South we substitute bacon or sausage drippings for the butter. Add some fried salt pork, fig preserves, and black coffee and you have a breakfast fit for the most cantankerous NASCAR fan.

For the record the word ‘biscuit’ is also of French origin.

Think that is the only time you’ve encountered Béchamel? Think again. How about macaroni and cheese, or Alfredo sauce, or spinach cheese dip, or cream of mushroom soup? Even chicken potpie uses a variation of Monsieur Béchamel’s invention. It is also appears in Fondue from Switzerland and the Queso from your favorite Tex-Mex restaurant. It’s everywhere!

As you can see Béchamel is not as foreign as you might think. So rather than dismissing Béchamel as just another high-brow dish meant only to give the appearance of culture and sophistication (see Tiramisu), let’s explore its culinary potential. If you are not convinced afterwards then toss it on the trash heap of French culture right next to the beret.

What red blooded American does not enjoy a gooey grilled cheese sandwich? When we are feeling especially sassy we have even been known to stick a piece of ham in between those two golden slices of cheese. Well in France they go one better, Croque Monsieur. In essence a grilled cheese sandwich, but in reality much, much more. This little offering is so gooey it must be eaten with a fork.

Croque Monsieur
8 thick slices French bread
1/2 pound ham, thinly sliced
1/2 pound Gruyère or aged Swiss cheese, thinly sliced
1 cup grated Gruyère or aged Swiss cheese
1/4 cup Dijon mustard Butter for spreading
2 Tablespoons unsalted butter
2 Tablespoons flour
2 cups whole milk
Salt & pepper, to taste

Prepare the Béchamel by melting butter in small saucepan until it just starts to bubble. Add flour, and cook, stirring constantly until smooth but not brown. Whisking constantly, add the milk, continuing to cook until thick. Remove from heat and season. Transfer to a bowl and cover by placing a piece of plastic wrap directly on the surface of the sauce not the lip of the bowl. Preheat the broiler and have a griddle or skillet ready. Spread the mustard on one side of the bread. Top with ham and cheese and cover with remaining bread.

Generously butter both sides of the bread. Place sandwiches on hot griddle or skillet and cook about 3-4 minutes or until golden brown on both sides. Transfer the sandwiches to a broiler pan or baking sheet. Spread some of the béchamel on top of each sandwich and then top with the grated cheese. Broil about 2 minutes or until the top is golden and the cheese has melted. Serve immediately. Sounds good doesn’t it? Believe it or not in Paris this is considered a “healthy” snack.

As you can see not everything from France smells funny and looks like it needs a shower. The French passion for Jerry Lewis is disturbing to say the least, but Béchamel for instance is yummy. Give it a try in whatever form fits your appetite.

Google says “Croque Monsieur”  is a hot ham & cheese, typically made with Gruyère cheese.  Waiting until I was 38 to discover Gruyère cheese is one of my life regrets. This cheese is named for the Gruyère valley of Fribourg, Switzerland.  I made a Rachael Ray mac-n-cheese with Gruyère back in September and that is when I fell in love with it. Have some with a nice glass of chardonnay and call it a marriage made in heaven.Since this is just basically grilled ham and cheese you wouldn’t think I would have to research any ingredients…wrong.  I didn’t know what kind of bread Pullman loaf was.  Really, how did we ever live without the internet?  It’s made with white flour and is called the “sandwich loaf” or “pan bread”.  The bread is named after the famous Pullman railway coach of the US, scary I’m learning history while cooking.

Cooking was easy and the highlight was the bechamel sauce.  This sauce is made of butter, flour, milk, salt & pepper and just a hint of nutmeg.  I think it can best be described by saying it’s so good I would bathe in it. You put the sauce inside the grilled ham & cheese before you grill it.  A sauce inside your grilled cheese, brilliant.What I learned by cooking Rachael Ray today…….by taking time to use high quality ingredients a simple grilled ham & cheese can become Croque Monsieur, therefore I think your life gets better with the more high quality moments you fill it with. That’s the answer of how to achieve true happiness, just fill your life with high quality moments,  it’s that simple.

The kids said it was the best grilled cheese they ever had, priceless!! What was even more priceless is that it is Friday night and we got to have a quick, really good dinner before everyone parted ways.  Who gave these kids permission to  grow up and have their own lives?To sum things up, life is too short for cheap wine, bad cuts of meat and now low quality cheese! I’m off for the weekend with lots of leftovers. What will Monday bring?

Croque Monsieur

I must have been four years old at the time.  After spending the morning playing with the neighbor boy, his mother asked us what kind of sandwich we would like for lunch.  I don’t remember my friend’s name, nor yet what the other sandwich options were, but I do remember that she offered us cheese sandwiches.  “Are they grilled cheese, like my mommy makes?”  I asked.  In that special stiff voice that grown-ups use to inform children that they’ve been rude, she replied: “At our house, we just eat plain cheese sandwiches.  Would you like one?”   I also remember that while we sat in booster seats there, just like at home, we didn’t have to wear bibs, which was a novel, reckless sensation.  Mercifully, time has blurred the rest of that lunch, no doubt composed of a cold Kraft American Single between two slices of white bread. 

Whole wheat sandwich bread and sliced Wisconsin cheddar cheese, spread with margarine and grilled golden brown, cut into triangles and dipped in ketchup– a simple grilled cheese like my mother used to make is nothing to sneeze at.  The secret ingredient, of course, was love. 

And yet a grilled cheese sandwich can be anything but humble.  Made with the right ingredients, there’s no more luxurious lunch on a lazy, rainy Sunday.  A fresh loaf of good quality bread, hand-sliced, is mandatory.  Sourdough French is my ideal grilled cheese bread, but any crusty artisan loaf of white bread will do nicely.  Wheat bread offers too much competition to the flavor of the cheese.  Sharp cheddar cheese and salty butter are the only other necessaries, but a couple of thin slices of ham never hurt, transforming the standard grilled cheese into a Croque-monsieur, its elegant French cousin. 

Croque-monsieur

Grilled cheese making isn’t culinary rocket science, but it does require careful attention and accurate timing.  It’s best to assemble all ingredients before starting to cook.  First slice the bread to the desired thickness.  I like about ½ inch slices.  Thicker slices will work, but require lower, slower heat to melt the cheese before the bread starts to char on the outside.  Butter one side of each piece of bread, from edge to edge.  Don’t skimp on the butter, but don’t overdo it either.  Grate a handful of sharp cheddar cheese for each sandwich you plan to make.  Slice leftover ham thin, or use deli black forest ham. 

Heat large skillet over medium heat.  Quickly fry ham slices on each side, then remove from pan.  Assemble sandwiches in pan:  Place slices of bread, butter side down, then top with a thin layer of shredded cheese, a slice of ham, and more cheese.  The double layer of cheese will be the glue that holds the sandwich together.  Place remaining slices of bread on top, butter side up.  Watch closely while cooking, occasionally lifting sandwiches with spatula and peeking underneath to check progress.  When underside is golden brown, carefully flip sandwiches, holding together with fingers or another spatula as you do so.  When second side is evenly browned, remove to plates and eat immediately–preferably curled up on the couch with a blanket and someone you love.

As you may know, I am not a grocery fan of Walmart. I am an inexpensive clothing fan, a broad choice of generic medicines fan and a Christmas decor fan of Walmart.

Hubby and I dared to do the unlikable. We are going on vacation on Sunday. Since he needed some last-minute items, we decided to make it a one-stop shop for groceries as well.

If you are not aware of my feelings about Walmart, I suggest you read this post.

We purchased 32 items. Totaling 73.96. That’s right. $73.96.
I used five coupons, none of which were doubled or tripled. No free items.

After we checked out, Hubby said, “Well, I think saving $40 each week at Kroger is worth it.” I agree!

Here’s this week’s menu:
Benihana Onion Soup (yes, again. We loved it soooo much, we’re making it for family when they come in Saturday night), serves 4, cost for me to make: $6.52

5 cups water
6 chicken bouillon cubes
1 tsp salt
1 white onion (.52)
1/2 carrot (.84 for 12)
1/2 celery stalk
1 cup veg oil
milk (1.98)
flour
thinly sliced mushrooms (3.18 for 16oz)
sliced green onions

Combine the water, bouillon cubes and salt in crock pot and turn on high.
Cut the white onion in half and coarsely chop the half onion, half carrot, and half celery stalk and add to the crock pot.
Put the lid on and let it cook for two hours on high and two hours on low.
When the broth is done, set the crock pot to “warm”.
Add the oil to a small skillet or sauce pan and very thinly slice the other half of the white onion, separating the pieces, then cut in half.
Dip in the milk and then toss in the flour until coated.
Fry a handful at a time in the oil till golden brown, then drain on a paper towel.
Strain the veggies out of the broth.
Put around 1 cup of soup into a bowl, and add sliced mushrooms and green onions, and toss in a few fried onions.
Serve with:
Chicken Basil Stir-Fry
, serves 4, cost for me to make: $3.22
1 1/2 lbs chicken breast halves, sliced
1 T corn starch
salt and pepper
6 t vegetable oil
1 onion, chopped (.52)
2 bell peppers, stripped
6 minced garlic cloves (1.58 for jar)
2 T rice vinegar
2 T soy sauce
1 1/2 c basil leaves

Toss chicken w/ cornstarch. Add salt and pepper
2. Heat 2 t oil in skillet.
3. Cook chicken 2-3 minutes and transfer to plate.
4. Wipe out skillet and add remaining oil, onion, and bell peppers, and toss 3 minutes.
5. add garlic and cook 1 minute
6. Add 1/4 c water, vinegar, soy sauce, and chicken to pan.
7. Toss 1 minute, then remove from heat.
8. Add basil leaves
Serve with:
Fried Rice
Serves 4, cost for me to make: $1.12
2 Tbl butter, divided
2 eggs, beaten
1 cup bean sprouts
3 cups cooked long-grain rice (1.12 for 8oz)
2 Tbl soy sauce
1/2 c shredded carrot
1/4 t ginger
1/8 t pepper
1 minced garlic clove
3/4 c sweet peas

1. Heat 1 Tbl butter in wok with carrot, ginger and garlic.
2. Stir in rice and soy sauce and cook over low heat 5 minutes.
3. Transfer rice and add eggs and pepper in wok.
4. Scramble eggs in 1 T butter.
5. Remove and set aside.
6. Add bean sprouts and peas. Stir fry about 1 minute.
7. Add rice and continue sauteing until rice is hot, turning temperature down if necessary.

Three-Pepper Pork Cutlets
serves 2, cost for me to make: free! I had all ingredients
1/2 lb pork tenderloin
1/2 t paprika
1/2 t dried thyme
1/4 t dried oregano
1/4 t dried rosemary, crushed
salt and pepper
1/8 t black pepper
1/8 t ground red pepper
1/2 t olive oil
1 clove garlic, crushed
cooking spray

Cut pork crosswise into 6 slices.
Place each pork slice between two sheets of heavy-duty plastic wrap and flatten with the heel of your palm to 1/4″ thickness.
Combine paprika and next nine ingredients and rub on both sides of pork.
Place pork on a broiler rack coated with cooking spray and place rack in broiling pan.
Broil 5.5″ from heat for 3-4 minutes on each side and keep oven door partially open.
Serve with Rice Pilaf, Fried Apples and Cinnamon Ice Cream for dessert.

Croque Monsieur

Serves 2, cost for me to make: $12.06
8 slices firm white bread (.79 [on sale!])
unsalted butter, softened
4 oz shredded Gruyere cheese (8.39 WOWZA!) (try provalone for a less good, but cheaper version)
4 sliced cooked ham (2.88 for 16oz)
dijon mustard
salads greens and parsley springs, to garnish

Preheat broiler.
Butter one side of each bread slice.
Sprinkle half the cheese over buttered sides of four slices, top each with a slice of ham and spread ham with a little mustard.
Cover ham with remaining cheese, then put remaining bread on top, buttered side down, and press together.
Broil sandwiches on both sides until bread is toasted and cheese is melted.
Cut in half, garnish with salad greens and parsley springs and serve hot.

Herbed Pea Soup
serves 4, cost for me to make: $2.73
1/4 c unsalted butter
1 leek, finely chopped (2.27 for a 3 pack)
1 small head butter lettuce, separated into leaves (did not have at walmart, I’ll check Kroger tomorrow, but I’m guessing $1)
3 3/4 c vegetable or chicken stock
several springs of chervil
few springs of parsley
1 lb greens peas
salt and pepper
half and half, to garnish (.97)

Melt butter in saucepan, add leek and cook, stirring occassionally, 5 minutes or until soft.
Add lettuce and cook 1 to 2 minutes or until leaves have wilted.
Add stock, chervil, parsley and peas.
Bring to a boil, reduce heat and simmer 10 minutes if using fresh peas. If using frozen peas, simmer 5 minutes or until peas are tender.
Puree soup in a food processor and return to rinsed-out pan.
Add salt and ppper and reheat gently without boiling.
If soup is too thick, add some boiling stock.
Swirl half-and-half and serve.

C’est quoi un Toastie Pocket ? Et bien c’est un petit accessoire de cuisine ultra-malin !
Je viens de ramener ça de Londres (Merci Solène) et je dois dire que l’idée de ce truc (Chez Kitchen Corner) est complètement génial.
Le principe : vous préparez un croque-monsieur (ou quelque chose du genre, rien n’est figé of course), vous glissez votre sandwich dans la Toastie Pocket et hop, au grille pain 3 minutes. C’est prêt. Inutile désormais de faire tourner le four pendant 20 minutes pour se faire un sandwich tout chaud ! J’adore.

Encore mieux : chaque Toastie Pocket se réutilise 100 fois. Rien que ça…

Si vous n’avez rien à faire à Londres, vous en trouverez sur Ebay pour quelques sous. N’hésitez pas

Para matar a fome, tem mais da série “Comendo por aí” no Flickr.

Afgeluupen wiekent wasser weer ies een kroktwiedoagse bij de chiromeskes bij Pimpernel in de Groenstroat. Helleen en de Sippen emmen doar weer goe golpen. Zatten (allei veurral Helleen) nochthans veurrig joar gezeet da ze doar ginken mee stoppen, moar blekboar zen ze nie taan.
Of zuuk al een contract emmen getekend veur het volgende bivak (woar zuuk gingen meestoppen) en croqwiekent es nog nie giellegans uitgemoakt noar het schijnt.
Oangezien de Sippen gienen feesboek eet, eetem mij gevroagd om wa fottookes hierbij te zetten die doar stoan.
Kem dus de vrijheid genomen der een poar goan te lienen bij de Michel de Lamper, wie wel feesboek eet kan doar altijd ies goan zien hé.
Moar de crokskes woarren dus weer giel goe….. en dus Helleen en de Sippen mogen da blijven doen nou.

Le dimanche est le moment ou jamais de mettre à contribution culinaire mon Cher-et tendre (et le votre par la même occasion)… A l’occasion de ce brunch dominical, voici donc sa recette fétiche : une variante du croque-monsieur au bacon, rebaptisée par mes propres soins Le Croque Mon Homme.

Messieurs, prenez-en donc de la graine. Faire la cuisine, c’est pas si compliqué… et ça nous fait tellement plaisir !

Les ingrédients pour 2 :
- 4 tranches de pain de mie aux céréales.
- 4 tranches de Bacon
- 70 g de conté râpé
- 2 oeufs
- du beurre
- Sel & poivre

La recette (à réserver aux hommes !)
Même les handicapés de la casserole n’auront pas d’excuse : cette recette est simple comme bonjour !
Allumez tout d’abord votre four à 200°C. Dans une poêle, faites chauffer un peu de beurre et mettez à griller les tranches de bacon. Pendant ce temps là faites griller vos tranches de pain à l’aide d’un grille pain. Beurrez les légèrement et déposez 2 tranches de bacon sur chaque tranche de pain. Saupoudrez avec le conté râpé (ou du gruyère).
Dans la poele, cassez 2 oeufs et faites les revenir jusqu’à ce que le blanc soit bien cuit. Ajoutez sur vos tartines et refermez votre Croque Mon Homme avec une deuxième tranche de pain grillée.  Enfournez 5 à 10 minutes pour que le fromage fonde. Servez chaud chaud chaud ! Génial pour un brunch en amoureux !

]]> http://justusecream.wordpress.com/2009/11/01/stacks-croque-monsieur-butternut-squash-what-a-yummy-weekend/ Mon, 02 Nov 2009 03:42:13 +0000 Brandon http://justusecream.wordpress.com/2009/11/01/stacks-croque-monsieur-butternut-squash-what-a-yummy-weekend/

Yesterday the boyfriend and I headed over to Stacks in Hayes Valley for breakfast. Neither of us had been before and I have heard amazing things. Needless to say we were both very happy and I highly recommend going – get there early though! We got there at about 9am and the place was already full. When we left at 10am there was a long line.

I had the biscuits and gravy, which being born in Kentucky is just part of my heritage. I still say that hands down my mom makes the best, but I might be a little biased. Stacks recipe was a little different from what I’m normally used to – they had very thinly sliced mushrooms in the gravy. It was yummy, but the light mushroom flavor did change the taste a bit. The boyfriend had the meat omelet which was packed full of breakfast meats! He loved it. The only part of breakfast we would have done differently would be to order a strawberry waffle to split – they look spectacular. We were tempted to take a bite out of the neighboring table, but refrained.

We started the day today with a delicious Croque Monsieur – my first time making it. I used one of Ina’s recipes that is posted on the Food Network website simply called Croque Monsieur. The recipe is simple to make and is perfect! I would say a must try – Ina never lets me down.

While I was picking up the ingredients needed for the Croque Monsieur this morning, I noticed all the fall veggies are out. I LOVE fall veggies, especially butternut squash! The butternut squash was a must for dinner today, but I was at a loss for what I should do with it. After some thought it came to me – risotto. I have been on risotto kick lately, so it makes sense. I wanted to make a meal out of the risotto, so I put together a recipe for Roasted Butternut Squash and Pork Risotto. It is wonderful, filling and very autumnal! It’s so good I just had another serving of it and I’m excited to have it for lunch tomorrow at the office.

The recipe is fairly simple and packed full of yummy flavor.

Roasted Butternut Squash and Pork Risotto
3 lb butternut squash
1 lb. boneless pork tenderloin
6 cups nonfat chicken broth
1 medium onion, diced
1 1/2 cups Arborio rice
1 teaspoon minced garlic
1/2 teaspoon ground cumin
½ cup finely grated Parmigiano-Reggiano
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
3 tablespoons unsalted butter
Good olive oil
Salt and pepper
All purpose flour

Preheat oven to 450 degrees.

We need to start by roasting the squash. Peel squash, then cut in half lengthwise and seed, then cut into 1 inch wide slices.  Lightly coat in good olive oil and place on baking sheet.  Season with salt & pepper.  Roast in center of over until tender and golden brown, should take about 45 minutes.

While the squash is roasting we can prepare the pork.  Rinse and dry well.  Cut into 1 inch pieces.  Season on both sides with salt and pepper.  In a large skillet, heat 3 tbsp of olive oil over medium-high heat.  Dredge pork pieces in flour and shake off excess.  Sauté each side until browned and crisp.  Set aside on paper towels.

Now that the pork is done you should have about 10 minutes before the squash has finished roasting and we can start the risotto.  In a medium sauce pan, bring broth to a simmer, cover and keep at a simmer.  While that is doing its thing, cook onion over medium-high heat in butter until softened in 6-quart heavy pot – should take about 7 minutes.  Then add the rice, cumin and garlic.  Cook for 5 minutes.

Now add ½ cup of your simmering broth, stirring frequently until broth is absorbed.  Repeat this until rice is creamy looking, but still al dente – should take about 18 minutes.  You should have about a cup of broth left over.

At this point your squash should be out of the oven and cooled for a few minutes.  Add the squash, cheese, sage and parsley.  Stir together and break up squash, cook for 5 minutes. Add a little broth if needed.  Add in the pork and stir together. If the risotto is too thick add a little more of the broth to thin it out.

Season to taste.

So, yesterday we went to Vitré. I had foolishly not thought to look into this place before we went. I like to know where I’m going. Anyway, despite my lack of knowing where we were going, we made it to Vitré. For 3,50€, I was impressed. Luncheon was had, and we saw a stereotype.

Note the beret and baguette

I’m talking beret-wearing, baguette-munching stereotype. Anyway, Vitré is lovely: lots of cobbled streets, and timber-frame houses. It has a few churches, and chateau. Now castles in France are just wrong. This one for example, was in such condition, it housed the Town Hall. In England, all our castles are in ruins. It is odd. And wrong. I think that is it. Maybe. I forget. It was nice, and I had a croque monsieur. God, they’re good. We got served by a really rude waiter as well, who gave us a HUGE café crème instead of a normal sized one. This is a crafty trick of the French. They give you a normal sized drink, as opposed to the tiny one which you actually wanted. Crafty buggers.

2707 E Lake St
Minneapolis, MN 55406
(612) 722-1312
http://www.towntalkdiner.com/

Round #5 – July 26, 2009 (This is out of order… we know… but things burrow into your computer sometimes and need to be hunted for through the cyber forest of gigabytes and megatrons.)

Hannah’s Note: I just want everyone to be aware that I don’t play favorites…. But this was definitely my favorite out of all the places we have visited. I am taking into account atmosphere, food, and the fun we had. This is just an all around wonderful place and if you haven’t been able to visit any of the restaurants so far, this is one that you just definitely don’t want to miss! And make sure you sit at the bar! It’s much more entertaining!

With the delicious memories of Victor’s 1959 Café still fresh in their minds, our two foodies venture towards onwards through the list Diners, Drive-Ins, and Dives. Next stop – Town Talk Diner.

Located off Lake Street in East Minneapolis, Hannah and Claire were familiar with the area – having visited the diner on numerous occasions only to find it closed…[may I remind you of a past Tasty Tip: Just because you assume that a restaurant is open does not mean that a restaurant is open.] Known as “The Finer Diner”, Town Talk prides itself as “a chef-driven, clever, creative, modern take on the classic American diner.  The menu features new spins on classic dishes like macaroni & cheese, meatloaf and fried chicken and all from local farmers for the ultimate in freshness, flavor and taste.” (Just reading this makes me hungry! I love this place!)

Our girls slipped through the front door to find a near-empty restaurant waiting and a liquor-laden bartender holding a beverage asking: “you want something to drink?!” [Um, it's free?! Yes please! And mind you, it was 3:30 in the afternoon on a Sunday, Hans and I know how to time our feasting…] (We sat at the bar, which I highly recommend because it was so much fun. The bartender was very excited and offered us a free drink. I not being 21 could not partake but the drink sounded wonderful, something along the line of herbs and mint or melon or something that just sounded refreshing!)

Having again familiarized themselves with the menu in advance, there was no time wasted on trying to decide what to order. However, with an unexpected joyful surprise there was 15 minutes left during Happy Hour and 1/2-off appetizers, a plate of Tempura Asparagus was ordered to munch while the meals were cooking. [And this is why you eat early dinners, not only are the restaurants near empty, but you have Happy Hour!!!] (Some may call us cheap, we prefer to think of ourselves as economical eaters! Hey, this way you can eat so much more!)

While waiting for the asparagus, Hannah and Claire sat at the bar and passed the time watching the bartenders (the bartenders were happy and laughing and taking the occasional shot and were quite the spectacle to watch) and laughing at the drink menu. Hannah’s favorite – The Panty Dropper, sorbet and sparkling wine ($6.50). [2.5 more years Han…2.5!] (I am not so sure that I want to drink this drink because I would like to keep my underwear where they are but it sounded HILARIOUS!)

When the appetizer arrived, the girls politely contained themselves from gnawing it down in one gulp and munched while the food cooked. (Lies! They were so delicious especially with the two sauces! I don’t remember what they were but they were delicious!)

(While we ate we listened to the conversations that happened around us and they were wonderfully entertaining! The Bartender was also the chef and while they chatted it up with those of us who were at the bar they would take shots in between. Yes my friends, shots of alcohol! To our right was a couple and one woman who quickly went from being strangers to sharing their drinks! The two people to our left were new to the establishment so the bartenders took it upon themselves to yell: “Virgin! Virgin! Virgin!” and shine the lights on them. Thank goodness Claire and I were spared.)

The food arrived [ps - my sandwich was HUGE!] and silence followed.  Hannah and Claire did the usual trade off, cutting each sandwich in half and swapping. (I just want to say that my burger was very delicious but Claire’s sandwich was freaking amazing! The chutney was the perfect balance of sweet and savory and the ham was nice and salty and it was warm and gooey. I could have eaten the whole thing and I probably would have if Claire didn’t beat me to it. All I can say is try it but whatever you get you will be happy. I promise!!)

With full mouths, they listened in to the conversations around them as the bartenders created drinks for other thirsty guests. [If you're up for trying a new beverage, this is the place to go - A great drink menu and bartenders that will cater to your taste buds!] With empty plates and clean bowls [If I wasn't in public I would have licked that soup bowl clean! I'd go back just for the Tomato Gorgonzola Soup. And mind you, I'm not a Tomato Soup fan…bad memories, but we won't go there.  The Town Talk Diner found a way to combine tomato and cheese with just the right balance - creamy, cheesy, and just plain delicious.] our girls leaned back and heaved; “We’re so fullllllll…….!” (As we toddled out of the store the two gentlemen behind the bar called out to us “COME BACK WHEN YOU’RE 21!! Yes, my two dispensers of deliciousness, I will be back. Probably before I am 21 but definitely when I do! My friends if you take one thing away from this posting let it be this: GO HERE! You will have fun and you will get a great meal out of it! Sunday nights are super cheap for a feast and you can get some unique drinks. As the bartender said “You can’t get that at TGI Fridays!”) [Agreed!]

Tempura Asparagus – with Thai chili sauce, $6.50

Croque Monsieur – shaved ham, brie, pear and onion chutney, with a side of Tomato Gorgonzola soup, $9.75 (additional for soup [and worth every fricken penny!])

Kitchen Sink Burger – cheese, lettuce, tomato, bacon and kitchen sink sauce, $11.00

Watertight – Bacardi Watermelon Rum, watermelon juice, sparkling wine, basil, $8.00 [Perfectly refreshing!]

Hannah and Claire’s Tasty Tip: Never say no to a free drink…never.

Le sandwich “Francesinha” (en français, Petite Française), est un plat typique de Porto, qui trouve ses origines dans un met français, le croque-monsieur, et que l’on suppose avoir été réinventé par un cuisinier émigré revenu de France.

La “francesinha” a dans sa composition la “linguiça”, une espèce de saucisse au piment rouge, de la saucisse du type chipolata, du jambon, des viandes froides et du steak de bœuf, ou, en alternative, de la viande de rôti de porc, le tout recouvert de fromage, que l’on fera fondre. Elle est généralement arrosée d’une sauce piquante à base de tomate et bière. Les oeufs sur le plat et les frites sont un accompagnement facultatif. Il y a aussi des variétés de “francesinhas” aux champignons, au poulet, à la morue, au thon, aux légumes, et beaucoup d’autres.

Une théorie sur l’origine de la “francesinha” remonte aux invasions françaises : les soldats français avaient l’habitude de manger des sandwichs de pain de mie où ils mettaient tous les types de viandes et beaucoup de fromage. Mais il manquait un ingrédient très important, que les Portugais ont ajouté : la sauce. Cette sauce est le vrai secret, c’est ce qui donne une saveur très spéciale à un simple sandwich !

Cristiana GONCALVES, étudiante portugaise, 3° année design

croque monsieur are up from melbourne, at qirkz : sun 11 oct. the band includes ros (trombone) and renato (drums) from VulgarGrad

1)  Sushi with asleep baby works, Croque monsieur with awake baby does not.

by roboppy on flickr

I don’t normally take the baby out at lunchtime as we go for a walk in the afternoon but yesterday I had to take him to the baby clinic. Since we were in town and I was starving I thought I’d risk going somewhere for a sit down lunch by myself.  Then the process of weighing up the restaurant options starts. The main criteria in choosing a place for me are as follows:

1. no stairs so I can wheel the buggy in
2. not too busy/noisy in case he does sleep
3. space between tables so I can park the buggy
4. a relatively private table in case I need to breastfeed
5. quick service in case I need to leave because he is crying
6. a toilet with baby changing facilities

You’ll notice I haven’t mentioned what kind of food they serve.  As if that matters in a choice of lunch destination… Food has become fuel rather than a pleasure to be lingered over but that’s a whole other post.

I weighed my options and settled for a place called Cafe Rouge in Putney.  It was an unmitigated disaster.  The baby was wide awake, wanted my full attention and to be out of his buggy. I had picked a relatively discreet table which unfortunately, had the downside of meaning that the waiting staff virtually ignored me and it took them 20 minutes to come and take my order.  Time is of the essence,  people!!  The baby then decided he was hungry so I had to breastfeed him. Nowadays I am pretty ok with doing this in public but I rarely do it when I am on my own.  I’ve noticed that it does make some people uncomfortable which is strange as it is not as if you can see anything on display. Straight after his feed I noticed an interesting expression on the baby’s face and sure enough an almighty gurgling sound happened.  He needed his nappy changed, just as my food finally arrived. Oh well, off to the baby changing unit.

Except there wasn’t one.

I had to change him on his mat balanced on a toilet. Not only potentially unhygienic but he was in danger of rolling off at any second. Wouldn’t take much to put one of those stowaway tables that folds into the wall up, would it?

Get back to the table and attempt to eat my rapidly cooling Croque Monsieur while balancing wriggly baby with one arm.  I had picked Croque Monsieur not only because I like it but because I thought it would be easy to eat one handed. Wrong.  I couldn’t cut it with just a fork and so resorted to hacking away at it and stuffing any vaguely bitesized pieces into my mouth as fast as possible. In the end I gave up, bundled the wriggly, complainy one into the buggy and left.

What do you know, two minutes later he was fast asleep. I, on the other hand, was sweating, covered in baby drool and melted cheese, and still hungry

2)  Baby was on a voyage of discovery

All of a sudden yesterday he became super aware of his surroundings.  In the morning whilst sitting with us in bed he discovered his feet and kept staring at them with a slightly troubled expression. In the afternoon I took him into the garden and showed him the trees and bushes in which he seemed genuinely interested.  Later, I walked him past the bathroom mirror whereupon he caught sight of himself and giggled away.  I’d love to know what is going on in his head when he looks in the mirror. Does he think it’s another baby? Does he think there are two mes?

I find his voyage of discovery absolutely fascinating.  What an amazing thing the human mind is. This is where the real fun starts.

Grote Muis – mijn voorzichtige eter – wilde vandaag wel eens iets nieuws proberen: een croque monsieur! Je weet wel, twee heerlijke witte boterhammetjes met kaas en hesp ertussen, lekker geroosterd…een feest voor menig kind (ook voor Kleine Muis). We waren aan het spelen op het plein dicht bij de school. De croque monsieurs werden vakkundig besteld op café door mijn kleine muizen. Zegt Grote Muis: “Voor mij een croque monsieur zonder iets ertussen”…

Daar sta je dan. Ik dacht, ik laat hem toch gewoon proeven…lukt wel. Niet dus, de hesp werd er tussenuit gehaald, de kantjes met kaas gingen aan de kant en hij stelde zelf een nieuwe “croque monsieur zonder” samen. Ach ja, wie weet is hij over x-aantal jaar wel een grote, creatieve Chef?

August 31st

Today was the last day with my mom in Paris. We decided to go to Sacré-Cœur, on Montmartre. It was so big and beautiful! We wanted to have breakfast there at a café but it was 10:30 by the time we got over there (we were a little late starting out), so we just got 2 croissants instead. I got a chocolat, and mom got a café crème. The chocolat was SO GOOD – really really chocolaty though. He gave me real sugar cubes! I felt like I might feed a horse or something.

the view from the café

We finished that and then trekked all the way up the hill to Sacré-Cœur. Of course, we got stopped by these African guys who were selling custom made bracelets. They basically cornered me and told me to hold out my finger, and I did, and they looped something around it and started pulling and twisting. It was obviously some kind of jewelry. The other guy snared my mom in, too. But she told them that we didn’t have any money, which was partially true, because we didn’t have many coins. I didn’t want to pay much for these bracelets, though they were pretty. They asked us where we were from, and we said America, and he asked where specifically, and I said Texas, though I’m not sure he knew where that was. I told him one of my friends went to Africa, to Ghana, and he said “oh, lots of Americans go to Ghana.” Though I’m not sure why. We ended up paying €2 for both of us – €1 each. Maybe we jipped them, but to be fair, we told them we didn’t have any money up front.

We finally made it up (I’ll need to look up how many steps that is at some point…. 225ish?) and went inside, where it was BOILING hot. The weather is SO NICE here, I love it. But today seemed a little hotter than most days; I even had to take off my sweater before we started up the hill. On the steps, someone was playing the violin to “Let it Be”, with some kind of soundtrack playing. Everywhere, there were people lying in the grass just sitting, some on the steps, and of course, people like us taking pictures like crazy. The view was perfect up on the top of that hill. You could see most of Paris – no Eiffel tower, though. But lots of cool looking buildings.

the view from the top

another view from the top

The inside of the church itself was pretty, but it was relatively small. We walked through it in under 10 minutes, though I figure most of the journey is the walk up the hill. We made sure to walk down the other side to see it and to avoid getting cornered again.

We walked down another street that, in the map, was said to be a “market” street, but was really a street filled with fabric shops. We didn’t have much interest in that. So, we found the métro and went to La Conciergerie, which is part of the Palais de Justice. La Conciergerie is famous because, during the French Revolution, hundreds of prisoners were taken from La Conciergerie to be executed on the Guillotine, including Marie Antoinette. This isn’t as cool as it sounds. It was basically just a room – not the actual room where she was – that had mannequins facing away from you, one sitting in a chair, and two guards. And that was it. No furniture that was in there, no rugs, no wallpaper. It was all “recreated” to look like it was. The actual place where she was doesn’t exist – in the sense that the room isn’t there anymore. Instead, a memorial of her husband and herself are in relatively the same space that she was in. We spent very little time here.

me in a small doorway

the names of everyone executed by guillotine in the revolution

the memorial for marie antoinette

 After that depressing place, we went and got lunch, and I had my first croque-monsieur! It’s a sandwhich (sometimes open-faced) that has butter, ham, and cheese.

yum!

Unfortunately, that was all we could do. We had to go back to the hotel and get my stuff together to move me into my new hotel with API, and start my journey with them. I was really nervous – were the people going to be nice? Was it going to be awkward? Would I like my roommate? (Of course, all the answers were yes )

Long story short, we got a taxi and arrived at our destination – the Hotel Minerve. I met my program director, Marie, as soon as we walked in. She asked if my mom wanted to come with us on the boat tour on the Seine River, which I was fine with, so we said of course! We planned to meet back at the hotel at 17:15 (gotta get used to this 24-hour time!).

My room was obviously the biggest of them all – the door opened to a short hallway and opened up to the queen sized bed, with a little terrace with tables and chairs outside. The bathroom was really nice, too, and my roommate and I (she wasn’t in the room when I came in) clearly had the best room.

We had a 16:15 meeting, which was fast approaching, so my mom left to come back in an hour, and Becca, my roommate, and I went to the PicCell meeting downstairs with the rest of API. We had one of those icebreakers where everyone introduced themselves and it was sufficiently awkward, haha. We were also told there was no WiFi… oh well. The meeting ended and we went back up to our room for a little bit.

At 17:15, we came downstairs and Marie said, “Okay, everybody’s here, we are just waiting for your mommy,” which made me really cringe, so I went outside to call her – no answer. Went straight to voicemail. So I said it was fine and she’d meet us later, and she knew where she was going. I didn’t want everybody to wait on us. So we got to the métro station and she still hadn’t called back.

Eventually we get to the boat and she STILL hasn’t called. Marie tells me that the boat leaves at 18:00, and I know that… I figure she just wouldn’t be able to get on. So she misses it. The tour was okay – the sun was in our eyes half the time, but the tour was half in English, half in French, so that was nice. And we learned about a lot of the bridges (the shortest bridge in france, the longest, the lowest, the oldest, the most romantic) and the monuments by the river. It was pretty interesting, but everyone was kind of falling asleep.

one of the bridges along the Seine River

Finally, when we pull into the port, I see my mom sitting on the side. I wave frantically, and I motion to her to call me, and motioned back that she tried, and didn’t answer. I felt bad that she had to go on a wild goose chase to find us, but I couldn’t let the group wait for us. She thought we had to meet at 17:40, so we would have missed us anyway. She had a huge bottle of water waiting for me, and that was nice it just showed that I really do appreciate my mom, and she always knows exactly what to give or say. I love her a lot and I was sad to see her go. (On the walk back from the port and to the restaurant, we had to say goodbye- I wouldn’t see her again until December!)

The restaurant was a really classic style of French cuisine. So, of course, I had escargots – and liked them! -, bœuf bourguignon, and this really tasty chocolate cake that had hot chocolate sauce on the inside, and a scoop of vanilla ice cream. The meal was DELICIOUS and I took pictures of everything.

me eating escargots for the first time!

they were really good! it's all in the sauce!

our group - from the left, going in a circle, justin, meredith, marie, me, kaycee, emily, becca, katie, and catherine

bœuf bourguignon!

delicious dessert!

Marie speaks to us in French and English, mostly English for now, and informed us about each of our families and what type of family they are. Mine are very VERY traditional, as in wine every night, and no hands under the table, and don’t take more than you can eat… they also know a little bit of English. I’m not sure how much is ‘a little bit’, but at least there is some hope that I’ll be able to communicate. There was something about another girl living in the house..? Or something? I’m really not sure. I know about Lauren that will walk with me to school at the beginning, or something… but I think she lives next door. Marie is really nice and cute – she forgets words sometimes, and we help her and sometimes she doesn’t quite understand what we’re saying.

As for French, I still haven’t spoken much – just ordering food and such. I keep making up excuses as to why I don’t. Because I’m surrounded by English people, because my mom is with me, because we don’t have to, because everybody understands English… sigh. I kind of can’t wait to get to Grenoble because a) I’ll have my own room, where I can finally unpack all my stuff and maybe even do some laundry, b) I can practice my French, and c) I can work out and you know, go to school, and do what I came here for.

Et c’est l’emission de La Chaine Marseillaise, C L’ETE (remplacante durant la periode estivale de CNOUVEAU), qui nous a gratifiée de notre première télé vendredi dernier.

Cliquez sur l’image pour voir la vidéo et avancez jusqu’à 17:00 une fois qu’elle aura suffisamment chargé.

Encore merci aux journalistes de LCM pour ce joli reportage, et à nos chers clients qui ont parlés devant la caméra.

Enfim… outro dos dias que eu adorei foi quando fomos para Sausalito. Chegamos de manha no cais de São Francisco para tomar café da manha, no píer 39, fomos na parai com as crianças porque o dia estava lindo e bem quente. Claro que não dava para entrar na água porque tava gelada mas as crianças aproveitaram. Depois pegamos um taxi, atravessamos o Golden Gate e fomos para Sausalito na hora do almoço. Chegamos lá e fomos no Le Garage Bistro que é um restaurante que fica na frente do mar. Sentamos do lado de fora com as crianças e a vista da bahía era linda. Eu não sou muito afim da comida francesa mas o Mauricio que escolheu o lugar por causa da varanda ao ar livre. Eu pedi uma salada com queijo e tomate, depois  um croque monsieur só para lembrar meus tempos de sanduíches em Paris, Hahahaha.

An example of a Croque Monsieur, not mine.

Croque Monsieur . . .  The delicious concoction of bread, Béchamel sauce, ham and Gruyère cheese (subject to variation) that the French and non-French alike have come to adore.  I decided yesterday evening, inspired by Julia Child’s gung-ho attitude to food, to attempt this masterpiece of simple French fare.

The Croque Monsieur variation I made is a broiled sandwich of thickly sliced bread, Mornay sauce (spawn of Béchamel), Gruyère cheese, and a thin slice of ham, which in this case was Black Forest ham.  I was pretty confident that I could pull this off, but admittedly was slightly intimidated by the prospect of making my first Béchamel sauce.

So it was that this morning, instead of schlepping to the University to practice (which in all reality, I should have been doing), I took a trip to my local grocery store to pick up the ingredients that I needed: a French loaf , nutmeg, whole milk, Black Forest ham and Gruyère cheese.  I also picked up an English cucumber for a vegetable.

I walked into the store, armed with my shopping list, my bright orange reusable grocery bags, and the determination to get the best ingredients possible.  This was easy… for the most part.  The gargantuan bread I bought was fresh and still warm, and a steal at 97 cents.  The cucumber, cheese, milk and ham were of course easy finds.  A tip to anyone attempting this:  Always ask for sliced ham and not shredded; I think it’s very important to the character of the dish to have a singular but present slice of ham.

The Bulk Barn

Nutmeg proved to be a pain in the eye to find.  The cheapest, pre-ground nutmeg I found at this store was over $3 for a pack far too large to be of use.  Tiny containers of the pre-ground stuff was $6!  I decided to take some initiative and call Bulk Barn.  If you haven’t visited Bulk Barn, you really must.  They have nearly everything you could want in bulk; I figured that if I’m going to use pre-ground nutmeg, I’d rather buy what I need than a massive bag that will go stale before I use any substantial amount of it.  So, I called Bulk Barn and asked the attendant about the nutmeg.  Proactively, and to my amazement he said, “Yes, we carry ground and whole nutmeg.”  To make an already long story about grocery shopping short, I got five whole nutmegs for 88 cents.

Ingredients are very important to me, which is why I was very anal about the whole nutmeg.  This is a belief I am trying to instill onto everyone I know.  Buy what you need and are able to use. Isn’t there a Biblical story that could go along with this?  Basically, don’t buy the three pack of Romaine lettuce if you’re not going to use all three that week, otherwise it turns to sh*t, even if it would be passable for a lot of people.  Buy fresh.  Buy quality. Don’t be frugal in this regard.

Now the cooking . . .

I was really excited for this in particular, because despite my love of French restaurants, I only have ever cooked Italian food and hummus.  So I felt rather daring today in the kitchen. Now, at the same time that I prepared this lunch for me and my little sister, I also had to prepare my dinner, herbed Parmesan chicken with prosciutto, so that also added to the adrenaline in the kitchen; it almost felt like a restaurant having to juggle several tasks at once.

With my best knife in hand, I quickly prepared the English cucumber by slicing it very thinly and tossing it in olive oil, lemon juice, sea salt and a generous amount of cracked black pepper.  I let that sit in the fridge.

I decided that it was then necessary to begin to prepare the sauce.  I am very blessed to have a mother who had bought many of the “kitchen tools” one needs to be successful therein.  In this case a good quality scale came onto the stage.  This scale probably is older than I am, but I used it to get better measurements for the flour and butter.

The Béchamel sauce starts with a roux, which is a paste-like substance made of equal parts melted butter and flour.  You cook that up to remove any flour taste and then whisk in whole milk that has been flavoured.  In this case, the guideline I was following told me to add nutmeg, bay leaf, and garlic to the mixture.  The whole thing stays on a medium heat, constantly whisked for about ten to fifteen minutes or until thick.  The sauce I made today was probably thicker than ideal, but I will simply cut down on the roux for next time.

For this Croque Monsieur, the simple, humble Béchamel sauce was to be transformed into Mornay sauce (Ooo! Aaaah!).  This is done very simply by adding cheese(s).  In this case, the cheese was Gruyère.  I shredded and incorporated cheese to taste.  The resulting sauce had hints of cheese flavour but did not resemble the obscene cheese sauce that would go on top of nachos at 7-Eleven.

With the sauce completed, all that was left to do was put together the sandwiches.  Very simply put,

1. Take a thick slice of French loaf that has been put under the broiler for all of 45 seconds,
2. Coat evenly with Mornay sauce,
3. Shred some Gruyère cheese to taste (I did a very fine layer, nothing too much lest the dish become obscenely cheesey),
4. Place a single slice (or portion of a slice if it’s too big) of ham onto that (The singular layer of ham is very important in my opinion.  Do not fold over the ham),
5. Spearingly more sauce,
6. More cheese if you want, I didn’t,
7. Another thick slice of French loaf  that you will generously cover with more sauce and cheese, although nothing obscene . . . please!

Put the tower of goodness under the broiler for all of a minute (even less maybe), and enjoy with a side dish of your choice!  I admittedly also partook of a small glass of wine, which amplified the French aromas wafting through my kitchen.

Croque Monsieur, open and oozing.

I implore you all to try this dish.  The result of your labours will be a crunchy, cream,  savoury sandwich that feels like all of Paris is in dancing your mouth, minus the doggy droppings and pollution that would not taste too good at all!  It’s a keeper and a key to any foodie’s repertoire.

Bon appétit!

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Post scriptum: Many like to say that an English equivalent of this name would “Mister Crunch” from “Monsieur” being “Mister” and “Croque” being, roughly, “Crunch.”  I have a different, completely unfounded hypothesis and therefore a different English name for Croque Monsieur.  I think that another way of writing the name of this sandwich could be “Croque, Monsieur” which implies that the cook or server is telling the diner, “Just go ahead and bite the little bugger.”  Therefore, my English name for the dish would be “Just devour it, Sir!” [I wish I had a picture of what I meant.  Anyone want to draw the scene for me?  The Monsieur has to be in three piece suit, though]

]]> http://theprovender.com/2009/08/12/ludo-bites-pop-ups-micheline-style-french-cuisine-without-the-stuffyness/ Wed, 12 Aug 2009 16:00:08 +0000 Chad G http://theprovender.com/2009/08/12/ludo-bites-pop-ups-micheline-style-french-cuisine-without-the-stuffyness/

Where’s a respectable foodie to take his newly ‘ringed’ fiance? A fine, romantic, french restaurant you say? Well this is Los Angeles, where The Rainbow still rocks and the Hollywood Hills roll all the way down to the Malibu surf. Why get dressed up when you can have the same meal dressed down?

Ludo Lefebvre is the Axl Rose of traditional French cuisine. His resume is a who’s who of chefs and restaurants: Marc Meneau, Pierre Gagnaire, Alain Passard, Guy Martin, L’Orangerie, and Bastide.

With Ludo Bites, Ludo reinvents himself and the fine dining experience. A ‘pop-up’ restaurant, currently located in the BreadBar location on Third Street (here) and open only for dinner (when BreadBar is closed), Ludo Bites is affordable Michelin style french cuisine, with a hip, casual attitude.

If you don’t make it over to Ludo Bites before its current incarnation closes on August 22, 2009, be sure to look out for whenever it ‘pops-up’ in a new location sometime soon.

With the best corkage fee in town ($5), we BYO'd a french style Pinot Noir, the 2003 Domaine Alfred Califa from the Chamisal Vineyard, Edna Valley, Central Coast California

The Fois Gras Black Croque-Monsieur with Ham, Cherry and Amaretto is creamy, rich and delicious. The perfectly grilled bread gets its color from squid ink.

A new style greek salad comes together with Marinated Heirloom Tomato, Feta Mousse, Red Onion and Olives. The creamy, sorbet-like feta mousse balances the sharpness of the olives.

The baked escargot with herb butter, spinach and curry-yogurt is one of the more interesting versions of the classic french dish. Don't forget the garlicky crouton at the bottom of the dish; it balances the spinach beautifully.

Grilled Duck Breast with Leeks Salad, Ginger, Capers and Black Truffle is a contrast in extremes. The perfectly cooked duck shines in black truffle, but can get easily overpowered by the one-two acidic punch of the leeks and ginger.

Beef Tenderloin and Smoked Eggplant with Goat Cheese, Shallots, Chive Flower and Radish is Chef Ludo at his finest. The beef, a perfect medium rare, explodes with char-grilled flavors, only enhanced by the smokeyness of the eggplant. The goat cheese and carmelized shallots combine to taste like a fully loaded backed potato without the potato. This is definately one of LA's best beef dishes.

Creme Fraiche Panna Cotta with Caramel and Caviar is perfectly executed contrast in flavors; the soft, creamy panna cotta is enveloped by the sweet, smooth caramel and then taken to an entirely new level by the salty, burst in your mouth caviar.

The Chocolate Cup Cake with Fois Gras Chantilly, Candied Bacon-Almonds and Maple Syrup is a meal unto itself. Rich, savory, smokey and sweet all at once, this dessert is not for beginners.

Sometimes, you just have to go back to your roots. Well kind of. It’s not like I grew up around this meal in particular, but I had enough variants over the years that it seemed like a splendid idea to learn more about. This was my first attempt at the Francesinha. It’s a Portuguese sandwich, (loosely based on the Croque-monsieur), who’s name loosely means Little French. It’s really difficult to find a definitive recipe on this, mostly because the signature sauce is such a top secret recipe from chef to chef but being I’m new to it I thought I’d share at least as much as wasn’t a secret (wait, does that mean I’m hiding part of the recipe?) Well, the one thing I can tell you is stick with the beer in the recipe, it’s the one thing I found constant in many recipes for the sauce. As for the cheese, the Portuguese are not necessarily known for their cheeses, but if you can find some artisan goat cheese it would be a decent touch if the flavor isn’t too overpowering and it should melt into a lush creamy layer under the sauce. it’s a pretty indulgent dish of meat and meat and a definitely calorific sauce, but if you need a great comfort food meal, this is the meal to go with.

sandwich part:
Bread
Ham (wet, salt cured or smoked)
Chorizo (or linguiça – fresh and/or cured)
Shell Steak (or other thin steak)
Cheese
Frying pan

Cook the steak medium rare, allow to cool slightly and slice
Cook the Chorizo, allow to cool slightly and slice
Using the fat still left in the frying pan lightly grill the bread
Assemble the sandwich on a plate with the meat and half the cheese in the middle between the slices of bread

the sauce
Port Wine (or Madeira)
Beer (Lager or Pilsner would best, a light APA could work too)
Chicken Stock
Heavy Cream (or whole milk)
Butter
Red Pepper Flakes
Bay Leaf
Tomato paste
Saucier

Combine out the Beer, Wine, Cream and Chicken Stock as about a 2:1:1:1 ratio with the butter, red pepper flakes, tomato paste and bay leaf in the Saucier over medium heat
Bring to a boil an reduce by half
Remove the bay leaf

Place the remaining half of the
Serve the sauce still boiling hot over the sandwich
Enjoy

I’ve had family visiting lately, and the weather has been gorgeous. There’s been lots of good Memphis BBQ (including Rendevouz Ribs), lots of homemade food, and lots of reminiscing. As good as family visits are, there’s something to be said about having the house to yourself again, and making something that only you would enjoy…just for you. Especially if that time comes after a long 12 hour shift at work.

After trying to figure out all day what I would make just for me when I came home, I finally settled – soup and sandwich. Two perfect partners, especially if you have the right soup and right sandwich. So I came home and heated my favorite canned soup (yes, out of the can!), and threw together a little sandwich, settled in to eat and watch reruns of Everyday Italian and Barefoot Contessa. What a way to end the day, have a break between two consecutive days of work, and wind down from having company at the house. As we are starting to move into fall, and the weather starts cooling down, I highly suggest that you come home and stir yourself up a little comfort tonight.

Croque Monsieur
My version is a lighter take on the more traditional croque monsieur, with the same flavors, and less prep time. This gets your comforting meal on the plate in a flash.

2 slices white bread (I used homemade)
1 egg
1/4 cup skim milk
2 tbsp yellow mustard
1 tsp honey
3 to 4 slices of deli ham
1/2 cup grated swiss cheese
Kosher salt and fresh ground pepper
Butter flavored cooking spray

1. In a small bowl, mix together mustard and honey until a homogenous mixture is achieved. Slather one side of each slice of bread liberally with the honey mustard and top with a generous amount of cheese on top of each slice of bread that is coated with the honey mustard, reserving a small amount of the cheese for later use.

2. In a seperate bowl, whisk together egg and milk, season with salt and pepper, and add small amount of reserved cheese. Whisk to combine. Place a nonstick skillet over medium heat and allow skillet to become hot.

3. Meanwhile, while skillet is heating, place ham on one half of the sandwich and put slices of the bread together to form your sandwich. Press together so sandwich holds it’s shape. Take sandwich and dip in egg mixture, allowing each side to soak approximately 30 seconds.

4. Spray non-stick skillet with butter flavored non-stick cooking spray. Place sandwich in skillet, flat side down. Allow to brown, then flip sandwich to the other side. Cook until cheese is melted and gooey, approximately 3-4 minutes per side (depending on the thickness and density of your bread).

Serve with your favorite soup on the side and reruns of your favorite show. Enjoy!

J’ai découvert ce croque monsieur lorsque je suivais un programme chez WeightWatchers pour rentrer dans ma robe de mariée. Voici une adaptation plus savoureuse…

Ingrédients (pour 4 croques-monsieurs) : 8 tranches de pain de mie – 4 tranches de saumon fumé – 4 tranches d’emmenthal pour croque-monsieur – 4 cs d’emmenthal râpé – 2 tomates coupées en rondelles – moutarde.

1- Préchauffer votre appareil à croque-monsieur.

2- Prendre quatre tranches de pain de mie, étaler de la moutarde. Puis, déposer dans l’ordre : une rondelle de tomate, une tranche d’emmenthal et une tranche de saumon fumé.  Déposer l’équivalent d’une cs d’emmenthal râpé. Pour finir déposer une dernière rondelle de tomate et une tranche de pain de mie moutardée.

3- Faire cuire 3 min. A servir avec une salade verte parsemée d’estragon.

Onlangs zijn we op een zondagavond langsgeweest in ‘t Oud Gemeentehuis in Varsenare, niet ver van de kerk. Het is een grote zaak met een reusachtig terras die bij mooi weer meestal vol zit. Achter het terras is een zandbak, springkasteel en speeltuin voor de kinderen. In de namiddag kan je er terecht voor een dessertje of ijscoupe en ’s middags en ’s avonds om iets te eten.

Er is een redelijk uitgebreide kaart waar je kan kiezen uit vlees- en visgerechten en snacks. Wij kozen voor een limousinsteak met champignon- en pepersaus en Marieke een croque monsieur met groentjes. Bij ons aperitief aten we een bordje Gandaham, waar ze in de keuken vreemd genoeg met de pepermolen over geweest waren. Het nam een beetje de smaak van de ham weg.

De steaks waren mooi gebakken, zoals we gevraagd hadden, de frieten vielen wat tegen, ze waren flets. De sauzen waren gewoontjes. De croque van Marieke had iets te lang in het ijzer gelegen en kon als bien cuit door het leven gaan

Het was tamelijk druk op het terras en ook binnen zaten stamgasten dicht tegen elkaar naar de live voetbalwedstrijd te kijken, de bediening was vlot en snel. De koel- en voorraadkasten staan in een schuur aan de andere kant van het terras en we zagen dan ook verschillende keren dienster en keukenpersoneel het terras over en weer lopen om met een plastiek zak biefstukken of ingekochte croques passeren. Ook de sauzen worden blijkbaar in plastieken emmers daar bewaard. Dat is soms wel een beetje storend, maar het zal misschien niet anders kunnen wegens plaatsgebrek.

Hoe dan ook een goed adres als tussenstop bij een fietstocht of een afsluiter van een familie uitstap, maar bedenk wel, je gaat er nooit alleen zijn…