Croissant Croque-Monsieur


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Growing up, we rarely ate  sandwiches for dinner or lunch. The few times we ate sandwiches were on picnic, or when we were out and about. In France, there are two popular sandwiches: le petit fromage, or jambon fromage which consists of a half baguette cut in half with butter, Emmenthal and ham, and there is Croque- Monsieur and Croque-Madame. Those sandwich are made with sandwich bread, and consists of ham and emmenthal but are baked much like a cheese toast. My mom often made croque-monsieur for picnic. Sometimes, if she did want to cook on a saturday night, she would also make them. They were and they are still a favorite of mine. They are simple, but boy, they are yummy!!!.

Last night I had a cooking class and it was already past 8:00 before I settled to make dinner for my family. Needless to say that the envy to cook a healthy dinner was not there. Instead I looked and saw  croissants that I had bought for my breakfast. We had some cold cuts left-overs and some raclette cheese which gave me the idea to prepare Croissant Croque-Monsieur.

We had a variety of meat ( Westphalian ham, prosciutto, salami, Genoa..) at my house so I had lots of meat choice to make up my croque-monsieur, but using ham is fine.

A regular croque-monsieur is made with ham and Emmenthal, but varying the meat and cheese make it even more fun! This evening I used raclette cheese.

Ingredients for 4:

  • ½ lb of cold cuts 
  • ½ lb of cheese ( aged one, preferably or flavored such as Gruyère, Emmenthal, provolone)
  • 8 croissants ( 2 per person)
  • Old-fashioned Dijon mustard.

Cut the croissant in half, open it up and spread the mustard on one face of the croissant. Then layer the meat ( I used about 4/5 strip of prosciutto). Then the cheese. Put at least 4 strips of cheese to cover the cold meat and the croissant. Close the croissant and bake in a warm oven at 350 for 7-10 minutes or until the cheese is completely melted. Eat with a salad. Et C’est tout!

Bon Appetit and Happy Cooking!!!

Purple Onion and Bell Pepper Tart



After my cooking class, I still needed to fix dinner for my husband since he was not going to eat chicken or fish. But what to cook when it is already past dinner time and tomorrow is a school day?!?! You look in the fridge and search for items to cook. Well I found some red bell peppers and I had a sheet of puff pastry. So this is what my husband was going to have. A Purple Onion and Red Bell Pepper Tart.

Ingredients: 1 sheet of puff pastry unthawed, 1 big purple onion sliced very very thinly, 2 bell peppers sliced very thinly as well, 2 cups of mixed cheese such as emmenthal, parmesan, asiagio, 1/2 cup of fresh parmesan shredded, 2 tbsp of fresh thyme chopped.

Roll the puff pastry out to fit the deep flexipan.

Lay the dough on it and fold the edges. Perforate the dough to avoid air pockets. Sprinkle the cheese all over the dough. Layer the onion on top of the cheese. Do the same with the bell peppers. Sprinkle salt, pepper, fresh thyme, and fresh parmesan. Cook in a warm oven at 400 for 15 minutes. Et Voila!

He loved it!!! It was better than pizza, he said. Yeah!!!!

Bon Appetit and Happy Cooking!!!

Easy Tomato Tart


If you are looking for recipes to cook all those tomatoes that are growing in your backyard like me ( Haha  …. I wish…), search no more. You can fix this yummy recipe that takes no time to fix or cook and is so much better than pizza.

Ingredients: 1 sheet of puff pastry, 5 roma tomatoes on a vine, 2  cups of  flavorful cheese such as provolone, asiago, parmesan, emmethal, 2 tbsp of assorted herbs such as Herbs de Provence, or Italian Seasonings, or even Thyme.

Spread the dough so that it will cover your silpat or your baking sheet. Make sure to place the dough around the edges. Perfore the dough with a fork so that air pockets will not form during baking. Spread 2 cups of cheese on the dough. Slice the tomatoes very thinly and layer them over the cheese. Sprinkle the seasoning on top of the tomatoes as well as salt and pepper. Place in a warm oven at 400 and cook for 15- 20 minutes. The edges of the dough should be golden.

Bon Appetit and Happy Cooking!!!