Moules Marinieres or Mussels in a Wine Sauce


 

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Please forgive my very long absence. This has been an eventful spring and summer for me. Loss of my father-in-law, school letting out, my son graduating, then going on to college ( he went to a summer camp to get ready for what awaits him in the fall at the military academy that he will be going to.), and then vacation started…with the usual in and out of the house.

If you have not seen much recipes, this would be explained by two reasons. One because I had to place myself and my son on a diet to help him trim down the necessary pounds that he needed to lose to fit the requirement of his school.

And two because I have not been cooking as much, preferring eating carpaccio, ceviche and salads rather than cooked meals… though maybe I should have shared those?!?!

After a couple of weeks of training in Charleston, my son finally came yesterday for the week-end. And though he did not complain about the food, in fact called it “pretty good”, I wanted to cook something that he really like: Mussels.

My most favorite ones are the one cooked in curry and coconut milk- I  love Asian food so much and  all those exotic flavors that Curry Mussels count as one of my favorite.

But he wanted the traditional ones, so this is what I will share with you today. I may have already posted a recipe, but this one is slightly different.

Now, I do not know where you will be buying your mussels. I bought mine at Costco, because I do not live closed to the ocean, and Costco offer the best there. But shop the stores in your area, you may have better options.

Before cooking your mussels, you will have to do two things.

  1. rinse your mussels under running water and scrub them a but with a sponge or even a nail brush to remove the dirt, or the algue.
  2. discard any mussels that are wide opened. If they are slightly opened, touch the inside with a knife to see if they are alive. If the shell closes, then they are alive and good to eat. If they are not, then toss it in the trash.

Once you have done those two steps, you are ready to cook them. Now be careful, it only takes a few minutes to cook mussels ( 5-8 minutes at the very very most), so be sure that all your sides are ready before you start.

Generally, mussels are accompanied by French fries or pommes frites, but sautéed potatoes would be good as well. A Boston salad would be a great addition also to both.

Here we go…

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Ingredients:

  • 2 lbs of Mussels
  • 1 onion sliced thinly,
  • 2 garlic cloves,
  • 1/4 cup of fresh parsley,
  • 4 tbsp of butter,
  • 1 cup of white wine,
  • 1 lemon,
  • 1 tbsp of flour,
  • salt and pepper to taste,
  • 1/2 cup of heavy cream.

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  1. Clean up the onion and cut it in half. You can slice and dice the onion ver thinly with the knife, but these days I like to use my special tool from Demarle. It really chops my onion really fast, and I do not tear up.
  2. In a large saucepan, melt butter and saute the garlic, then add the onion.
  3. Add the mussels and stir until they start to open up. Cover for a few minutes, and cook the mussels until they open up. Stir repeatedly so as to make sure that all mussels open up.
  4. Then add the wine, salt, pepper,  1/8 cup of the fresh parsley, and bring to boil. Stir as well. Turn the heat down and set aside.
  5. Meanwhile, in another saucepan, melt 2 tbsp of butter, add flour and make a roux ( cook until the flour turns golden), add 2 cups of the mussel liquid, stir and cook for 2 minutes until it thickens.
  6. Then add the cream and continue stirring. Pour it all over the mussels and stir.
  7. Sprinkle the parsley over the mussels.
  8. Serve the mussels in soup bowls, and accompany them with Pommes-frites, and whatever else you wish to serve. If you wish to serve wine, a nice Riesling or a Golden Ale Beer is a great addition. Et voila. Enjoy!!!

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My Theodor was happy. So much so that he ate two large bowls . preferring to eat his mussels over his fries. I would say that that this dinner was a win;-))))

Bon Appetit and Happy Cooking!!!

Mussels in Parsley, Onion and Wine Sauce, or Moules Marinières

  • Servings: 4-6
  • Time: 6-10 minutes
  • Difficulty: Super Easy
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Ingredients:

  • 2 lbs of Mussels
  • 1 onion sliced thinly,
  • 2 garlic cloves,
  • 1/4 cup of fresh parsley,
  • 4 tbsp of butter,
  • 1 cup of white wine,
  • 1 lemon,
  • 1 tbsp of flour,
  • salt and pepper to taste,
  • 1/2 cup of heavy cream.
  1. Clean up the onion and cut it in half.
  2. You can slice and dice the onion ver thinly with the knife, but these days I like to use my special tool from Demarle. It really chops my onion really fast, and I do not tear up.
  3. In a large saucepan, melt butter and saute the garlic, then add the onion.
  4. Add the mussels and stir until they start to open up. Cover for a few minutes, and cook the mussels until they open up. Stir repeatedly so as to make sure that all mussels open up.
  5. Then add the wine, salt, pepper, 1/8 cup of the fresh parsley, and bring to boil. Stir as well. Turn the heat down and set aside.
  6. Meanwhile, in another saucepan, melt 2 tbsp of butter, add flour and make a roux ( cook until the flour turns golden), add 2 cups of the mussel liquid, stir and cook for 2 minutes until it thickens.
  7. Then add the cream and continue stirring. Pour it all over the mussels and stir.
  8. Sprinkle the parsley over the mussels.
  9. Serve the mussels in soup bowls, and accompany them with Pommes-frites, and whatever else you wish to serve. If you wish to serve wine, a nice Riesling or a Golden Ale Beer is a great addition. Et voila. Enjoy!!!

Bon Appetit and Happy Cooking!!!

Raspberry Chipotle Beef Meatballs



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This past Sunday, I hosted a Super Bowl Appetizer cooking class for some of my friends and acquaintances to show off some easy recipes that were delicious, but that could be prepared in advance. Because it is fun to host a Super bowl party or to go to one. What is less fun is to try to get ready, while getting the food ready on time and warm for the guests. I hope that you will try this recipe. It is easy to fix, delicious and actually quite healthy because I am only using lean ground beef. It can also be prepared in advance, even frozen and warmed up right before your guests arrive or right before you are ready to go.

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Ingredients for 6-8 people:

  • 1 pack of lean ground beef ( 1 1/2 lbs),
  • 3/4 cup of bread crumbs,
  • 1/2 tbs of garlic salt,
  • 1/4 tsp of pepper,
  • 1 egg,

Sauce:

  • 2 times 1/4 Maple Chipotle SauceIMG_4579
  • 2 times 1/4 seedless raspberry jam
  1. Place all ingredients in a bowl, or mixer and mix all until you have a well blended mixture.IMG_4475
  2. With a small ice-cream or cookie cutter, scoop small balls and place them into the deep flexipan that you would have already placed on a perforated  sheet. Of course, if you do not have, you can just use a regular cookie sheet that you will line with parchment paper.IMG_4476
  3. Cook them for about 15 minutes.IMG_4482
  4. While they are cooking, mix the raspberry and the maple chipotle sauce.IMG_4481
  5. When the meatballs are done, pour half of the sauce over them and mix well to coat the meatballs.IMG_4483IMG_4484 Put them back into the oven for another 5-10 minutes.IMG_4491
  6. When they come out, pour the other sauce and coat them again before eating them. Enjoy!!!IMG_4492 2

Bon Appetit and Happy Cooking!!!

Raspberry Chipotle Beef Meatballs

  • Servings: 6-8
  • Time: 20 minutes
  • Difficulty: Super Easy
  • Print

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Ingredients for 6-8 people:

  • 1 pack of lean ground beef (  1 1/2 lbs),
  • 3/4 cup of bread crumbs,
  • 1/2 tbs of garlic salt,
  • 1/4 tsp of pepper,
  • 1 egg,

Sauce:

  • 2 times 1/4 Maple Chipotle Sauce
  • 2 times 1/4 seedless raspberry jam
  1. Place all ingredients in a bowl, or mixer and mix all until you have a well blended mixture.
  2. With a small ice-cream or cookie cutter, scoop small balls and place them into the deep flexipan that you would have already placed on a cookie sheet.
  3. Cook them for about 15 minutes. While they are cooking, mix the raspberry and the maple chipotle sauce.
  4. When the meatballs are done, pour half of the sauce over them and mix well to coat the meatballs.
  5. Put them back into the oven for another 5-10 minutes.
  6. When they come out, pour the other sauce and coat them again before eating them. Enjoy!!!

Bon Appetit and Happy Cooking!!!

Barbecue Bacon Wrapped Chicken Bites


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I love, love my cell phone. I love to be able to check on my children, call whenever I can, text, take pictures. I love it all. What I love less, is the ability to browse the internet. A friend told me that she does not like to go on Facebook because she feels that it swallows her, and that can waste hours in what feels only seconds of her time. I think what i like the least is the ability to get on the internet. Once I get there, I get lost either in the clothes, or in the food… and I spend hours, ….. Do you have that problem???

This recipe is just one of them I saw on Pinterest. I just added mon “petit grain” as we say in French because I did not want to use some of the ingredients and was unable to locate the raspberry Chipotle Sauce as suggested.  I added bits here and there and I am also using my Demarle cookware to cook it ( easy to clean, and non-stick). Of course any pan would do. I hope that you will try them. They cook so fast and are deliiiiiciiouss!!!! Yes, not very healthy but delicious!!!!

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Ingredients for about 4-6 people (it is a wide range, but those are so good it is hard to stop at 4 or 5;-)))

  • 2 chicken breasts,
  • 6 bacon strips cut in fourth,
  • 1/3 cup of barbecue sauce,
  • 2-3 tbsp of brown sugar,
  • salt and pepper.
  1. Trim the chicken so that it is cleaned of fat and nerves.IMG_4501
  2. Slice the chicken breast half in its length, then cut each half into small bites of about 1 inch wide ( about 5-6 cut per half).IMG_4502
  3. Season the chicken with salt and pepper.IMG_4503
  4. Then roll each bite within the bacon strip.
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  5. Place the bacon wrapped chicken into the deep flexipan that you would have placed onto a medium perforated sheet.IMG_4506
  6. Pour the barbecue sauce over the top of the bacon and with a brush, brush evenly the barbecue sauce.IMG_4508
  7. Sprinkle the sugar all over the chickenIMG_4510
  8. and bake the chicken for 30 minutes at 400 or until the bacon is crisp and the fat has melted.IMG_4511 You may cook it longer if you need to, but I was happy with the texture after 30 minutes.IMG_4512 2

Bon Appetit and Happy Cooking!!!

Barbecue Bacon Chicken Bites

  • Servings: 4-6
  • Time: 40 minutes
  • Difficulty: Super Easy
  • Print

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Ingredients for about 4-6 people (it is a wide range, but those are so good it is hard to stop at 4 or 5;-)))

  • 2 chicken breasts,
  • 6 bacon strips cut in fourth,
  • 1/3 cup of barbecue sauce,
  • 2-3 tbsp of brown sugar,
  • salt and pepper.
  1. Trim the chicken so that it is cleaned of fat and nerves.
  2. Slice the chicken breast half in its length, then cut each half into small bites of about 1 inch wide ( about 5-6 cut per half).
  3. Season the chicken with salt and pepper.
  4. Then roll each bite within the bacon strip.
  5. Place the chicken into the deep flexipan.
  6. Pour the barbecue sauce over the top of the bacon and with a brush, brush evenly the barbecue sauce.
  7. Sprinkle the sugar all over the chicken and bake the chicken for 30 minutes at 400 or until the bacon is crisp and the grease has melted.

Bon Appetit and Happy Cooking!!!

Bacon, Parmesan and Beef Meatballs


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Summer is here, and with it my summer vacation. One of the many perks of being a teacher is to have a very long summer vacation. And I am really enjoying it. No longer 5:00 am wake up calls, and no longer rush, rush, rush in the morning;-). It is gym in the mornings, lunches with friends, shopping here and there, and sunbathing;-))).

You would think that with all this free time on my hand, I would be bored and would have plenty of time cooking but between the gym, the kids and other things the day is passing by too quickly!!! And with the beautiful weather outside, I don’t really feel staying enclosed in my kitchen cooking dinner…

But dinner needs to be made….So why don’t I share with you another of my quick and delicious recipes; Bacon, Parmesan and Beef Meatballs;-))) You will just love it!!!

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Ingredients for the meatballs to serve 6-8 people ( about 5-6 meatballs per person):

  • 2 lbs of ground beef
  • 3/4 cup of parmesan shredded
  • 3/4 cup of bacon bits
  • 3/4 cup of bread crumbs
  • 1 tbsp of fresh oregano chopped
  • 1/4 tsp of cayenne pepper
  • 1/8 tsp of pepper
  • 1/2 tsp of garlic salt
  • 2 eggs
  • 2 cans of 24 oz. of tomato sauce ( I used from Barilla )

Mashed Potatoes:

  • 6 medium-sized potatoes
  • 2 cloves of garlic
  • 1 cup of italian cheese
  • 2 cups of milk, or cream
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  1. Place all the ingredients listed for the meatballs except the tomato sauce in a large bowl.
  2. Either  with your  hands, or a kitchen mixer mix everything.IMG_1763
  3. With a small cake scoop, make meatballs.IMG_1764
  4. Place the meatballs into a pan of your choice. I used the deep flexipan from Demarle. I like those pans because they are non-stick and clean so well.IMG_1765
  5. Cook the meatballs for 10-15 minutes at 400.IMG_1807 2
  6. Then transfer the meatballs into a large casserole pan of your choice. I used  the grande round from Demarle  that I placed onto a medium perforated sheet for support, and pour 2 cans of tomato sauces of any flavors.IMG_1768
  7. Place the meatballs back into the oven and cook them for another 10-15 minutes.IMG_1771
  8. Meanwhile prepare the sides of your choice. I decided to fix garlic and italian cheese mashed potatoes.
  9. Peel the potatoes, and dice them. You can either place the potatoes into a large pot, cover them with water, add 1 tsp of sea salt,  and cook them until they are soft.  For an easier solution, you can place the diced potatoes into a large round mold.IMG_1769
  10. Add the pressed garlic, then place the octogonal silpat atop the round mold, and microwave the potatoes for 15 minutes.
  11. When the potatoes are soft, drain the water, mash them. Then add the cheese, the milk or the cream and whip them.IMG_1772
  12. Spoon the potatoes on each plate and place the meatballs atop the mashed potatoes. Sprinkle some cheese, and enjoy!!! Miam…IMG_1774

Bon Appetit and Happy Cooking!!!

Bacon, Oregano and Parmesan Beef Meatballs

  • Servings: 6-8 people
  • Time: 30-40 minutes
  • Difficulty: Very easy
  • Print

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Ingredients for the meatballs to serve 6-8 people:

  • 2 lbs of ground beef
  • 3/4 cup of parmesan
  • 3/4 cup of bacon bits
  • 3/4 cup of bread crumbs
  • 1 tbsp of fresh oregano chopped
  • 1/4 tsp of cayenne pepper
  • 1/8 tsp of pepper
  • 1/2 tsp of garlic salt
  • 2 eggs
  • 2 cans of 24 oz. of tomato sauce ( I used  Barilla )

Mashed Potatoes:

  • 6 medium sized potatoes
  • 2 cloves of garlic
  • 1 cup of italian cheese
  • 2 cups of milk, or cream
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  1. Place all the ingredients listed for the meatballs except the tomato sauce in a large bowl.
  2. Either with your hands, or a kitchen mixer mix everything.
  3. With a small cake scoop, make meatballs.
  4. Place the meatballs into a pan of your choice. I used the deep flexipan from Demarle. I like those pans because they are non-stick and clean so well.
  5. Cook the meatballs for 10-15 minutes at 400.
  6. Then transfer the meatballs in the grande round from Demarle that I placed onto a medium perforated sheet for support, and pour 2 cans of tomato sauces of any flavors.
  7. Place the meatballs back into the oven and cook them for another 10-15 minutes.
  8. Meanwhile prepare the sides of your choice. I decided to fix garlic and italian cheese mashed potatoes.
  9. Peel the potatoes, and dice them. You can either place the potatoes into a large pot, cover them with water, add 1 tsp of sea salt, and cook them until they are soft. For an easier solution, you can place the diced potatoes into a large round mold.
  10. Add the pressed garlic, then place the octogonal silpat atop the round mold, and microwave the potatoes for 15 minutes.
  11. When the potatoes are soft, drain the water, mash them. Then add the cheese, the milk or the cream and whip them.
  12. Spoon the potatoes on each plate and place the meatballs atop the mashed potatoes. Sprinkle some cheese, and enjoy!!! Miam…

Bon Appetit and Happy Cooking!!!

French Salad with Lemon Flavored Oven Roasted Salmon


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What do you eat when you are not very hungry, you do not really want to cook, but you are trying to be really good??? Most people would say cereals, some people would say popcorn and some would say salad. It is not very often that I don’t want to cook, but with the beautiful days coming, I have been more keen on reading my book in the sun, than spending time in my kitchen. Still one has to eat, and since we don’t generally eat out, or order out, someone ( me) has to cook. Last night was meat salad and pan roasted potatoes for my husband, and salad and salmon for me- good, easy and satisfying;-)

Ingredients for 1-2 person:

  • 1 petite filet of salmon ( fresh or frozen that you would have thawn out)
  • 1 small head of boston lettuce
  • 1-2 tbsp of olive oil
  • 1/2 -1 tbsp of balsamic vinegar
  • 1 tsp of strong mustard ( grey poupon or even stronger)
  • 1/16 tsp of pepper
  • 1/8 tsp of salt
  • lemon
  1. Place the salmon on a pan. Here we will be using either the deep flexipan or the medium silpat that we would have placed on the medium perforared sheet.
  2. Sprinkle some salt, pepper and drizzle a bit of lemon juice over the salmon. Cook in the oven for 8-10 minutes ( depending on how you like it).
  3. Meanwhile rinse the salad, and prepare the salad dressing. In a small bowl, mix all together the vinegar, oil, mustard, salt and pepper and stir well so that it will thicken ( yes this is the true French dressing ( not that yucky orange looking dressing that we sell here;-(
  4. Add the salad to the dressing and toss well.
  5. Then add the salmon that you would have cut in smaller pieces.
  6. Toss again and serve. Yum!! A real delight, fresh, light and tasty;-)

Bon Appetit and Happy Cooking!!!

French Salad with Lemon Flavored Oven Roasted Salmon

  • Servings: 1-2 people
  • Time: 10 minutes
  • Difficulty: Super Easy
  • Print

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Ingredients for 1-2 person:

  • 1 petite filet of salmon ( fresh or frozen that you would have thawn out)
  • 1 small head of boston lettuce
  • 1-2 tbsp of olive oil
  • 1/2 -1 tbsp of balsamic vinegar
  • 1 tsp of strong mustard ( grey poupon or even stronger)
  • 1/16 tsp of pepper
  • 1/8 tsp of salt
  • lemon
  1. Place the salmon on a pan. Here we will be using either the deep flexipan or the medium silpat that we would have placed on the medium perforated sheet.
  2. Sprinkle some salt, pepper and drizzle a bit of lemon juice over the salmon. Cook in the oven for 8-10 minutes ( depending on how you like it).
  3. Meanwhile rinse the salad, and prepare the salad dressing. In a small bowl, mix all together the vinegar, oil, mustard, salt and pepper and stir well so that it will thicken ( yes this is the true French dressing ( not that yucky orange looking dressing that we sell here;-(
  4. Add the salad to the dressing and toss well. Then add the salmon that you would have cut in smaller pieces.
  5. Toss again and serve. Yum!! A real delight, fresh, light and tasty;-)

Bon Appetit and Happy Cooking!!!

Coconut Covered Shrimps


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If you live around me, you know that i offer cooking classes all the times. Cooking classes to novice chefs and to more advanced cooks. I try to offer various dinner ideas so as to appeal to everyone. It can be learning to cook healthy quick dinner ideas, or to perfect a technique, or simply to learn a style of cooking that one is not familiar with. No matter the audience, no matter the menu, I am having fun because I am in a kitchen playing and teaching.

If you go to this link, you will be able to view the times and menu of each cooking classes though this month, my availability has been limited due several elements.

Any way, at one of my latest cooking classes, we focused on Asian Cooking. On the menu, we had Coconut Covered Shrimps, Curry and Mint Chicken Kebabs, Organo Salmon Spring Rolls, and Sushi.

Today I would like to offer you the recipe of coconut covered shrimps. It is easy, fast, delicious, very inexpensive and most likely to please everyone at your house little and big.

Ingredients to make 50 coconut covered shrimps:

  • 1 bag of uncooked frozen shrimps from Costco ( I like to shop there, the products are great quality, and very inexpensive compared to many other grocery store. Of course, you would not have to fix the whole bag)
  • 1 bag of 14 oz of sweetened coconut flakes
  • 3 eggs 
  • 2 cups of flour
  • salt
  • pepper
  • 2 jars of sweet and sour ( unless you want to make your very own).
  1. Defrost the amount of shrimps you wish to use. I had a whole crowd, so we used the whole bag.
  2. Remove the tail of each shrimp.
  3. Mount the shrimp on a small wooden skewer. Set aside, ad prepare your food station.IMG_1066
  4. In a large bowl, place 2 cups of flour. In another bowl, beat the 4 eggs with 1/2 tsp of salt and 1/4 of pepper. Mix well. And in another bowl, empty the coconut flakes.
  5. Dip the shrimps in the flour, then in the egg mixture, then in the coconut and place them onto the large silpat that you would have placed on a large perforated sheet.  You will need 3 large silpats to cook them all.IMG_1040
  6. Turn the oven to 400, and when the oven has reached its temperature, spray some olive oil, or coconut oil over the shrimps.
  7. Bake the shrimps for 8 to 10 minutes or until the shrimps have turned pinkish and the coconut has become a golden brown.IMG_1042
  8. Eat them as they come out of the oven with a bit of sweet and sour sauce. Yum!!! You will see that it is hard to stop at a couple;-)IMG_1071

Easy, fast, healthy and delicious, my motto!!!

Bon Appetit and Happy Cooking!!!

Coconut Covered Shrimps

  • Servings: 8-10 people
  • Time: 20 minutes
  • Difficulty: Easy
  • Print

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Ingredients to make 50 coconut covered shrimps:

  • 1 bag of uncooked frozen shrimps from Costco ( I like to shop there, the products are great quality, and very inexpensive compared to many other grocery store. Of course, you would not have to fix the whole bag)
  • 1 bag of 14 oz of sweetened coconut flakes
  • 3 eggs
  • 2 cups of flour
  • salt
  • pepper
  • 2 jars of sweet and sour ( unless you want to make your very own).

 

  1. Defrost the amount of shrimps you wish to use. I had a whole crowd, so we used the whole bag.
  2. Remove the tail of each shrimp.
  3. Mount the shrimp on a small wooden skewer. Set aside, ad prepare your food station.
  4. In a large bowl, place 2 cups of flour. In another bowl, beat the 4 eggs with 1/2 tsp of salt and 1/4 of pepper. Mix well. And in another bowl, empty the coconut flakes.
  5. Dip the shrimps in the flour, then in the egg mixture, then in the coconut and place them onto the large silpat that you would have place d on a large perforated sheet. You will need 3 large silpats to cook them all.
  6. Turn the oven to 400, and when the oven has reached its temperature, spray some olive oil, or coconut oil over the shrimps.
  7. Bake the shrimps for 8 to 10 minutes or until the shrimps have turned pinkish and the coconut has become a golden brown.
  8. Eat them as they come out of the oven with a bit of sweet and sour sauce. Yum!!! You will see that it is hard to stop at a couple;-)

Easy, fast, healthy and delicious, my motto!!!

 

Bon Appetit and Happy Cooking!!!

If you like what you read and see, please share. Merci Beaucoup!!!

Croque Madame


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If you are a friend of mine of Facebook, you knew that I went home for Christmas. It is very rare that I will make the trip home for the holidays because we spend Christmas Eve here with family and then leave for France on Christmas day which always makes for a very short trip. Moreover, the airfare can be very expensive at this time of the year so we tend to not do that too often. This year, however, we chose to take the trip for several reasons:

1. we had sky miles that help us pay for our airfares.

2. having lost my grandmother this summer, I needed to spend time with my “surrogate” mother, my aunt and showed her how much she meant to us.

3. It had been more than a year since I had gone home.

So we went home. My daughter brought her boyfriend along so obviously we toured Paris as if we had never done so. 

It was all so beautiful!!!!IMG_0494

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Since we were staying at my aunt’s, we didn’t get to dine out often because my aunt wanted to spoil us with yummy French homemade meals and because we were just as happy staying home in company of our loved ones.

The only time we ate out was to stop for a coffee at a cafe, dessert and tea at a Tea salon, or for lunch.

One day as we were walking around the Galeries Lafayette, everyone was getting hungry so we decided to stop for a bite at the famous Cafe de La paix.

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If you have never been, it is worth the stop. It is on the pricey side, but the food and the service is so upscale that  you will not be disappointed with going there.

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The menu is so selective, that we could have ordered Caviar, foie gras, Oysters on the shelf, but we were so hungry and cold that everyone of us ordered the same thing: Croque Monsieur and Croque Madame.

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I have long been familiar with Croque Madame and Croque Monsieur, but the one I had at that restaurant was so outstanding that the minute I got home, I made some the recreate those flavor I had eaten.

Why Do I share this recipe only now?? because that way my sweet daughter can follow my recipe and make it herself if she decides to;-)

Ingredients for 4 Croque Madame:

  • 8 slices of honey wheat or white bread
  • butter
  • 8 slices of good quality ham ( not to thin)
  • 2 cups of milk
  • 2-3 tbsp of flour
  • 5 cups of gruyere grated
  • hot mustard ( French Dijon preferably)
  1. Turn the oven to 400. Slather some butter on each side of bread, and lay the bread flat on a large silpat that you would have placed on a large perforated sheet.
  2. Place the bread in the oven to toast for 5-8 minutes or until the bread is a light brown color.
  3. While the bread is toasting, melt 2 tbsp of butter in a medium sized saucepan and when the butter has melted, add 2 tbsp of flour. Stir the flour to make a roux.
  4. Warm up the milk in the microwave for 2 minutes and pour it over the roux. Continue stirring until the milk thickens and make a thick white sauce. Season with salt and pepper, and add 1 cup of grated gruyere. Stir well.
  5. To assemble the croque monsieur, place a toast down. Spread some mustard, sprinkle some grated cheese ( about 1/4 cup), then place the slice of ham, IMG_0930sprinkle another 1/4 cup of cheese.IMG_0928
  6. Place another toast on top. IMG_0931
  7. Spread about 1/4 cup of white sauce on the top of the bread. Sprinkle another 1/4 cup of cheese.IMG_0932
  8. Repeat the same process for the rest of the toasts.
  9. Place the toasts back onto the large silpat and toast them for another 10 minutes at 400,  or until the cheese is melted and golden.IMG_0933
  10. Meanwhile, warm up a small frying pan over medium high heat. Melt 1 tbsp of butter and when the butter is sizzling, crack an egg. and sizzle it.
  11. To serve, place the egg over the cheese toast, and eat the sandwich with a green salad in a mustard vinaigrette.IMG_0935Easy, Yummy and Conforting!!! Perfect for those winter months;-)

Bon Appetit and Happy Cooking!!!

You like what you just read, please share;-) Merci Beaucoup!!!

Croque Madame

  • Servings: 4-8
  • Time: 20-30 minutes
  • Difficulty: easy
  • Print

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Ingredients for 4 Croque Madame:

  • 8 slices of honey wheat or white bread
  • butter
  • 8 slices of good quality ham ( not to thin)
  • 2 cups of milk
  • 2-3 tbsp of flour
  • 5 cups of gruyere grated
  • hot mustard ( French Dijon preferably)
  1. Turn the oven to 400. Slather some butter on each side of bread, and lay the bread flat on a large silpat that you would have placed on a large perforated sheet.
  2. Place the bread in the oven to toast for 5-8 minutes or until the bread is a light brown color.
  3. While the bread is toasting, melt 2 tbsp of butter in a medium sized saucepan and when the butter has melted, add  2 tbsp of flour. Stir the flour to make a roux.
  4. Warm up the milk in the microwave for 2 minutes and pour it over the roux. Continue stirring until the milk thickens and make a thick white sauce. Season with salt and pepper, and add 1 cup of grated gruyere. Stir well.
  5. To assemble the croque monsieur, place a toast down. Spread some mustard, sprinkle some grated cheese ( about 1/4 cup), then place the slice of ham, sprinkle another 1/4 cup of cheese. Place another toast on top. Spread about 1/4 cup of white sauce on the top of the bread. Sprinkle another 1/4 cup of cheese.
  6. Repeat the same process for the rest of the toasts.
  7. Place the toasts back onto the large silpat and toast them for another 10 minutes at 400 or until the cheese is melted and golden.
  8. Meanwhile, warm up a small frying pan over medium high heat. Melt 1 tbsp of butter and when the butter is sizzling, crack an egg. and sizzle it.
  9. To serve, place the egg over the cheese toast, and eat the sandwich with a green salad in a mustard vinaigrette. Easy, Yummy and Conforting!!! Perfect for those winter months;-)

Bon Appetit and Happy Cooking!!!