Croque Monsieur Recipe

 Appetizers, Main, NYC, Recipes  No Comments »
Feb 032010
 

Crouque

I can remember the first time I had a Croque Monsieur vividly. I was 8 years old, had just moved to Tokyo with my family, and come back from school orientation and while waiting for my mother in lobby seating area my father ordered one for us. He was so excited to see it on the menu. I think to this day it is still the best croque monsieur; I have ever had. Recently, in the past year I have been on the quest to find one that compares. I have found one that competes but thought I would indulge and try it on my own.  I have seen them cut up small and served as hors d’ oeuvres. Which I think is an awesome idea.

What makes this different from just a ham and cheese sandwich? The Bechamel Sauce.  I never would have thought to put a sauce in a sandwich, but oh how it makes it delicious!

Pre Heat 350 degrees

Croque Monsieur

4 slices of Sandwich Bread

4 ounces of Slice Ham

1 1/4 Cup of Grated Gruyere Cheese

1/4 Cup of Grated Parmesan Cheese

2 Tablespoons of Butter

1 Tablespoon of Dijon Mustard (optional)

5 to 6 Tablespoons of Bechamel Sauce (See Below)

Lightly and evenly butter on both sides of bread and toast both sides in saute pan over low heat until just golden brown. If you decide to use Dijon Mustard spread one side of each toasted slice with mustard. Evenly place the ham slices and about ½ cup Gruyere cheese on two of the bread slices. Top each with one of remaining bread slices, mustard-side down. Spread bechamel sauce to cover the top of each sandwich including the crust. Sprinkle evenly with the remaining Gruyere cheese and Parmesan Cheese. Place on a pan and bake for  5 minutes, then place under broiler until cheese is bubbling and lightly browned, about 3 minutes.

Bechamel Sauce

1 tablespoons butter

1 tablespoons flour

½ cups warmed milk a plus 1 Tablespoon

Salt and ground pepper to taste

1/4 Cup of Grated Gruyere Cheese

Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, about 2 minutes, do not let it turn brown. Add the hot milk, continue to stir, the sauce will thicken and bring to a boil. Add salt and pepper, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat and stir in the Gruyere Cheese.

Julia Child’s Beef/Boeuf Bourguignon

 Main, NYC, Recipes, Soup  No Comments »
Jan 212010
 

Beef B

Julia Child’s Beef/Boeuf  Bourguignon

I saw Julie and Julia the first day it came out. I don’t think, I was the only person that was then intrigued to make Beef Bourguignon and see what all the fuss is about. I made this recently, on a cold snowy night. This is the perfect dish for this kind of evening. While making it I did not understand why there was all this fear in making the Beef Bourguignon. I think the fear comes from the fact that there are multiple steps and it takes a long time to cook. Also you do need a Dutch Oven to make this dish. Since it was the holiday season, I saw it as an excuse for me to finally buy one. This is something that could be made the day before and I think,  actually tastes better the next day. Also a perfect dish to entertain with in the winter since it can be made ahead. It is very hardy.

6 oz Bacon (cut into pieces ¼ inch thick and 1½ inches long)

1 Tablespoon of Olive Oil

3 lbs of Lean Stewing Beef (cut into 2 inch cubes and pat dry)

Slice Carrot  I used 4 carrots and would suggest maybe 6

1 sliced Onion

1 Teaspoon of Salt

¼ Teaspoon of Pepper

2 Tablespoons of Flour- I used 3 to 4 tablespoons

3 Cups of Full-bodied Red Wine

2 to 3 Cups of Beef Stock

1 Tablespoon of Tomato Paste

2 gloves of Mashed Garlic

½ Teaspoon of Thyme

A Crumbled Bay Leaf

 

24 Small White onions

1 lb of Fresh Mushrooms

 

Preheat Oven 450 Degrees

 

Simmer bacon for 10 minutes, and then drain water and pat try. In Dutch Oven/Casserole Fireproof Dish saute the bacon and olive oil for 3 minutes. Remove bacon and set aside. Heat oil and saute beef until browned, do this a few pieces at a time and when browned on all sides with bacon. In the same fat brown all of the vegetables (except small white onions and mushrooms). Once vegetables are lightly browned, pour out the sauteing fat. Return the beef and bacon to Dutch oven and toss with salt, pepper, and flour and place in oven for 4 minutes. Remove from oven and toss again and return to oven for 4 minutes. (This browns the flour and covers the meat with a light crust).

Reduce Oven heat to 325

Stir in the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic, and herbs. Bring to a simmer on the stove. Then cover the dish and place in oven for 2.5 to 3 hours. The meat is done when a fork pierces it easily.

Boil the Small White Onions and then remove skins after cooked from onions. Cut Mushrooms into quarters and saute.

When ready to serve distribute the onions and mushrooms over the meat.