Croque WHAAATTT?!?!

I refuse to believe today is the last day of November (or Movember – for those many mustachioed men out there)! Seriously, can someone please tell me where all the time has gone?!

I haven’t posted since AUGUST!!!

WHAAAAAAAT?!?!?!

 

(Gosh I love that guy. Hehehehehehehehehehehehehe.)

I’m beyond excuses at this point. Seriously. So let’s just get past that part.

It’s crazy for me to think that the last time I posted on here I was enjoying my breakfast outside on my adorable little balcony with Q in tow  and now, if I’m lucky, I’ll sit cuddled under a blanket on my giant couch trying to keep Q monster away from my food long enough for me to eat it.

Thanksgiving has come and gone – I do hope your Turkey Day was as delightful as mine. (Note: I got the thumbs up for brussels sprouts from a 7 and 10 year old. I rock!!)

Though I haven’t been posting – that certainly doesn’t mean I haven’t been cooking!!! I’ve been cooking up a storm in my class!!! (Of course, it is a culinary class…so obviously I’ve been cooking in it…but…ya know)

Some of the things I’ve been making lately???

Stuffed Pork Chops!!

(&& roasted asparagus with parmesan, garlic, and lemon. That sauce on the pork, beeteedubs is the apple onion gravy I’ve shared with ya’ll previously! My classmates and chef totally enjoyed it 🙂 )

 

 

 

 

 

 

 

 

 

Roasted Poblano and Parmesan Soup

(with tomatillio salsa fresca and crispy tortilla stripsprobably my new favorite soup of all time. for serious. )

 

 

 

 

 

 

 

 

 

Chile Rellenos with Creamy Tomato Sauce

(gee wiz, is it obvious how much I love chiles!!)

 

 

 

 

 

 

Sure, I’ve totally been driving myself a weeeeee bit crazy with the schedule I’ve been following all semester…but deep down…I know it’ll all be worth it in the end. And at least for now, my taste buds have been pretty flippin’ happy!

Now, I couldn’t come on here and post these tantalizing (though taken on my cell phone so poor quality) photos without sharing a recipe with you!! The recipes from my class are not of my own creation, so I’ve elected to leave them out. But what I will share with you is a delightfully comforting recipe that’s my take on a french classic – Croque Monsieur (or Madame)!!!

FRENCH LESSON OF THE DAY:

The Croque Monsieur is named for the french word “croquer” which means “to crunch.”  Essentially, it’s a fancy ham and cheese sandwich. Taditionally, the croque monsieur uses gruyere or emmental cheese and thick slices of ham on hearty slices of french bread. It’s griddled in butter, like a grilled cheese, and then it’s topped with decadent, creamy Mornay sauce and popped under a broiler until it’s bubbly, brown and DELISH! To make your Monsieur a Madame, top the finished product with a fried egg!!! ( I originally assumed it became a Madame with an egg because, well, ya know…I don’t think I need to go into detail but you get it I’m sure. BUT I WAS TOTALLY WRONG!!! A Croque Madame is called a Madame because the fried egg on top looks like a ladies hat. WHODATHUNK?! Silly, French people!)

Anywhosers, I think that’s enough French for one day…on to the recipe!!

Croque Monsieur (Madame)

(makes 2 sandwiches)

  • 4 thick slices french bread
  • 4 thick slices ham (whatever kind you like, really)
  • 6 oz gruyere cheese, grated
  • 4 oz parmesan cheese, grated
  • 2 tablespoons butter, divided
  • 1 tablespoon flour
  • 3/4 cup milk (anything but nonfat for this recipe!)
  • salt and pepper to taste
  • pinch nutmeg
For the mornay sauce, melt 1 tablespoon butter in a medium sauce pan. Add the flour and stir until all of the flour is moistened and a medium thick paste forms. (This takes about 1-2 minutes. Congratulations, you just made a roux!)
Slowly whisk in the milk. Gently bring this mixture to a bubble, stirring constantly. Remove from heat and stir in 4 oz gruyere and all of the parmesan cheese. Add salt, pepper and nutmeg. Set aside.
Construct each sandwich with ham and cheese. Melt remaining butter in a large, oven safe skillet. Gently toast the sandwiches on either side.  When both sides are toasted, top each sandwich with mornay sauce. Place under a broiler until the top begins to brown and bubble.
MADAME: TOP WITH FRIED EGG!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

who loves runny yolks?! i do!!

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