More Paris Dreaming

Some days are sadder than others. I'm tired. I'm sad. We all have our own ways of dealing with all that 2020 has thrown at us. One of the ways I'm handling things is to cook and bake and eat. And making plans for our next trip, whenever it might be. And doing a little Paris Dreaming. This little Paris Dream is about food. A Croque Monsieur, in particular. Thanks Ina Garten!

 

Who doesn't love a grilled cheese?

Add some good ham and man oh man

Here's the French version, and it is scrumptious!

A Croque Monsieur

Donald and I got caught in a sudden downpour one afternoon in Paris and did what anyone would do.  Hopped into the nearest cafe.

And it was a fun one.

It was busy and bustling and full of folks who seemed to be a fun-loving bunch.

Including our waiter.

And the Croque Monsiers were delish

Like everyone else who is sticking close to home now, I'm doing more cooking than I used to.  

I'm enjoying going through cookbooks which I'm still relying on even with all the recipes available on-line.

My most recent browsing has been in Ina Garten's "Barefoot in Paris."

Where I ran across, of course, her recipe for Croque Monsieurs.

Here 'tis:

RECIPE COURTESY OF INA GARTEN

Croque Monsieur

161 Reviews

• Total: 30 min

• Prep: 5 min
• Cook: 25 min

• Yield: 4 to 8 servings

Ingredients

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups hot milk

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Pinch nutmeg

12 ounces Gruyere, grated (5 cups)

1/2 cup freshly grated Parmesan

16 slices white sandwich bread, crusts removed

Dijon mustard

8 ounces baked Virginia ham, sliced but not paper thin

Directions

WATCH

Watch how to make this recipe.

1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. 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.

2004, Barefoot in Paris, All Rights Reserved

Bon Appétit!