We at, Cook the Book Fridays,
are now well on our journey
cooking from My Paris Kitchen,
David Lebovitz's latest book.
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for putting everything into order and making it happen!
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my collection of David's books:
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Fried ham and cheese sandwich (p. 137)
aka croque monsier
Take #1
Take #1
I grilled the sandwich (held down with a heavy heat-proof plate) in the griddle pan,
instead of baking in the oven, worked just fine!
paired with fresh Starfruit (too lazy to make a salad!)
woot? I missed out the last step?
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Take #2
(with the balance of the bechamel)
The top heating element in my toaster oven stopped working
(say after the warranty period) and I refuse to use the gas oven (just for broiling?)..
so I tried out Jamie Oliver's tip of covering the food you want the cheese to
melt with tin foil, I used a small metal bowl... boleh lah (can lah)
so there we are .... croque monsieur and croque madam!
Grab my portion (for breakfast this morning, and after my fruits!)
and here is a similar dish I made after seeing it at Mary's blog post
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10 comments:
The tip with the cover is a great one. Chefs do that. I would follow suit next time.
Interesting tip about the foild or bowl. Never tried that before.
You've made a pair! Yummy!
Great tip about the foil!
From someone who does not make fried eggs, your's looks fine!
And the starfruit is exotic!
I like the starfruit on the side! So sweet and juicy.
The starfruit sounds like a refreshing accompaniment and looks so pretty. I like your suggestion for melting the cheese. Why get the oven involved just for that?
Emily…love the starfruit! I’d rather eat that than a salad. Looks mouthwatering!
Okay, Ms. Emily, I am returning to page 258 and making the Croque Madame this coming week. (I am still in California because the Utah passes are windy and who knows what else and Aspen just got 8" of snow Friday night with storms and more snow coming.) Yours looks very nice and I am even going to put a little, little, little hot sauce on mine. I read a blog post on Food 52 recently about hot sauces. They showed so many bottles of hot sauce. Don't you think it's time I moved up from Ketchup which is an Iowa staple. I am sure hot sauces never crossed across the Iowa borders when I was growing up.
You were resourceful without your broken equipment. The starfruit looks so pretty beside the melty sandwich.
That's a great tip, Emily! And, yes, I agree that it seems a bit much to turn on the broiler just for that! Love the idea of the hot sauce, too. Going to have to try that!
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