CROQUE MONSIEUR
"This is my all-time favorite sandwich-it reminds me of growing up in France."
Provided by Marc Murphy
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the bechamel. In a small saucepot, heat the milk over medium heat until warm to the touch; set aside. In a separate small saucepot, melt the butter over medium heat. Add the flour, reduce the heat to low and cook, whisking continuously, until the raw flour taste has been cooked out, about 2 minutes. Whisk in the warm milk until smooth. Grate the nutmeg into the bechamel.
- Season the bechamel with salt and bring to a simmer, whisking continuously, until thickened, about 2 minutes. Remove from the heat and add the Gruyere. Whisk the mixture until smooth and set aside.
- Assemble the sandwiches. Heat the broiler on high. Set the bread on a sheet pan and place 3 slices of the ham on each slice of bread. Spoon a thin layer of the bechamel on top of the ham. Divide the Gruyere evenly among the sandwiches and season with pepper. Broil until the cheese melts and turns golden brown, about 3 minutes.
CROQUE MONSIEUR
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter?flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
- To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
- Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
CROQUE-MONSIEUR
Easily adaptable into a Monte Cristo by just adding chicken, this wonderful battered then fried sandwich makes a great lunch with a tossed salad.
Provided by Sneakyteaky
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 20m
Yield 3
Number Of Ingredients 12
Steps:
- Use 2 tablespoons of the butter to spread over one side of each slice of bread. On three of the slices, spread a layer of Dijon mustard over the butter, and top each with 4 slices of ham. On the other three, spread mayonnaise, and top each one with 2 slices of Swiss cheese. Press ham and cheese sides of sandwiches together.
- In a flat bottomed dish, whisk together the flour, baking powder, salt, eggs, and water until blended. Set aside.
- Heat remaining butter and vegetable oil in a large skillet over medium heat. Dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping to brown on each side.
Nutrition Facts : Calories 960.5 calories, Carbohydrate 38.1 g, Cholesterol 283.9 mg, Fat 69 g, Fiber 1.5 g, Protein 45.6 g, SaturatedFat 30.5 g, Sodium 2492.3 mg, Sugar 3.3 g
CROQUE MONSIEUR
Make and share this Croque Monsieur recipe from Food.com.
Provided by cali_love
Categories Breakfast
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
- To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
- Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
CROQUE MONSIEUR PUFFS
My latest crush is this new incarnation of gourgeres, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur. If you're serving only one thing with cocktails before dinner, it would have to be these heavenly puffs. They're perfect for "popping" in between sips of a Pear Thyme Fizz or Peach 75. ** Make sure you use an exciting gruyere cheese or possibly with cheddar jack for a little kick.
Provided by College Girl
Categories Lunch/Snacks
Time 35m
Yield 50 puffs, 25 serving(s)
Number Of Ingredients 9
Steps:
- Adjust rack to the middle of an oven and preheat to 400 degrees.
- Combine water, milk, butter, salt, and ham in a heavy, medium saucepan. Bring to a boil over medium-high heat.
- All at once, add the flour and stir in quickly with a wooden spoon. Keep stirring-the mixture will come away form the sides of the pan and become thick and stiff. Keep stiring and turning over for about 1 minute (you want it to dry out a bit).
- Transfer the dough to an electric mixer, and turn mixer on medium-high speed. Add 1 egg and as soon as it is partially incorporated, increase mixer speed to high. Add the remaining eggs, one at a time when the previous egg is well incorporated. The mixture should be smooth. Mix in the cheese and chives.
- IF you have a strong arm, the dough can also be mixed by hand with a wooden spoon in a mixing bowl. Proceed as directed, and be sure to beat the dough until smooth before mxing in the cheese and chives. Let the mixture cool for about 10 minutes.
- Meanwhile, line baking sheets with parchment paper or spray them with cooking spray. (Watch the puff bottomes closely to prevent over-browning if not using parchment.) By heaping teaspoonfuls, drop the mixture onto baking sheets in little balls, spaced apart. They shoud be the size of large marbles or jaw-breakers. (You can also pipe them out using a pastry bag.).
- Bake for about 20 to 25 minutes, or until golden. Serve warm. You can bake these a few hours in advance and reheat in the oven as well!
Nutrition Facts : Calories 74.9, Fat 5, SaturatedFat 2.8, Cholesterol 46.7, Sodium 132.8, Carbohydrate 4.1, Fiber 0.1, Sugar 0.3, Protein 3.3
THE PERFECT CROQUE MONSIEUR
Master the croque monsieur with soft sourdough, gruyère, smoked ham and creamy mustard mayo. You'll relish every mouthful of this brunch classic.
Provided by Emma Freud
Categories Breakfast, Brunch, Lunch, Snack, Treat
Time 50m
Number Of Ingredients 16
Steps:
- First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.
- Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.
- Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas 7.
- Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.
Nutrition Facts : Calories 876 calories, Fat 62 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 3.7 milligram of sodium
OUR 30+ BEST TRADITIONAL FRENCH RECIPES (+FRENCH GIMLET COCKTAIL)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Breakfast Dessert Drinks Main Course Side Dish
Time 34m
Number Of Ingredients 3
Steps:
- Add ice cubes or crushed ice to a cocktail shaker.
- Pour in all of the ingredients over the ice.
- Shake thoroughly until the mixture is fully chilled.
- Strain and serve with your favorite garnish.
Nutrition Facts : Calories 322 kcal, ServingSize 1 serving
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- Roll out pastry slightly into a 13 X 15 rectangle and cut into rounds with a 2 inch biscuit cutter. Use a smaller cutter to make a circle inside each round without cutting all the way through. Poke the center with a fork.
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- Make your sauce by melting the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, then slowly drizzle in the milk while whisking constantly to avoid lumps.
- Add the salt, nutmeg and bay leaf to the pot, and cook, stirring constantly, 2-3 minutes until your sauce thickens. Remove from the heat and set aside.
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FLABBERGASTING FOOD NAMES QUIZ | FOOD & DRINK | 10 QUESTIONS
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- Turning little bitches (wentelteefjes) Bread, milk, egg. Wentelteefjes is the typical Dutch name for this recipe, more commonly known as French toast in the English speaking world.
- Hot lightning (hete bliksem) Potato, apple, minced meat. This is a Dutch oven dish named "hete bliksem" (translated as "hot lightning"). In Germany it is known as "Himmel und Erden" ("Heaven and Earth").
- Barbershop (kapsalon) French fries, roasted meat, cheese, lettuce. This very filling meal was according to popular tradition created by a Dutch chip shop at the request of a barber living next door.
- Crunchy lady (croque Madame) Bread, ham, cheese, egg. The croque Madame (which I would translate as "crunchy lady") is one of the many variations on the croque Monsieur: a slice of toast, ham and cheese, and another slice of toast, baked until the toast is nicely browned and the cheese starts melting.
- Flight on wind (vol-au-vent) Puff pastry, chicken, mushrooms. The name "vol-au-vent" (literally "flight on wind") was originally used only for the puff pastry.
- Thousand sheets (Mille-feuille) Puff pastry, pastry cream, icing sugar. This dessert is the mille-feuille, literally translated as "thousand sheets". This is because the puff pastry used is obtained by folding a dough six times in three (so 3*3*3*3*3*3, which gives in theory 729 layers).
- Jump in the mouth (Saltimbocca) Veal, ham, sage. Saltimbocca is the Italian name of this dish. Literally it is a command: "jump in mouth" or "hop in mouth".
- Dough as coalminers do (Pasta alla carbonara) Eggs, pork, cheese and black pepper. The full name is pasta alla carbonara: pasta made as carbonari do. But carbonari has several meanings: on the one hand it can refer to coalminers (carbone is the Italian name for charcoal), on the other hand it can refer to the private militia that prepared the Italian unification.
- Pull me up (Tiramisu) Cookies, coffee, mascarpone. Tiramisu translates form Italian literally to "Pull me up". The original recipe is a layer of ladyfingers lightly soaked in strong coffee, on which follows a layer of mascarpone cheese mixed with eggs and sugar, and repeated similar layers.
- Stolen (Kleftiko) Lamb, garlic, olive oil. Kleftiko is one of the very few Greek words I know, and it means "stolen". But I imagine there is no cooking manual that starts the recipe with "Steal a lamb".
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