Monday, September 13, 2010

croak-mansure.


Confession: I do very little of the cooking at our house. Some of this has to do with scheduling, much of it with skill. My husband is one of those types who can cook on the fly and whip something up from nothing, sans recipe. Me, not so much. Although I am making progress. This weekend I cooked up two new things in an effort to play wifey. First, one that I can't pronounce. Or, at least can't pronounce correctly, which the husband found hilarious and won't let me forget for a while: the croque-monsieur. With a b├ęchamel sauce. For brunch. It was delish.

For two sandwiches, you'll need:
1 cup shredded Swiss, Gruyere, or emmental cheese (I used cheap-o Swiss which was just fine)
A few slices of your chosen cheese
4 pieces of lightly toasted bread. The yummier/fresher the better.
Cayenne pepper
Ground nutmeg
Sliced ham, as much or as little as you want on your sandwiches
1 to 1 1/2 cups of milk
2-3 Tablespoons butter
2-3 Tablespoons flour

Preheat your oven to 450 degrees. Melt your butter in a small saucepan and add in the flour, stirring constantly. It should start to get a little foamy. At the same time, be warming the milk in another saucepan. Once it's a little heated, stir the milk into the butter/flour mixture and whisk for about 2 minutes...you don't want it to get lumpy, do you? Let it come to a boil, then add in half of your shredded cheese and add your seasonings. Throw some salt in there too. Let it go for another minute or so, then remove from heat and transfer to a bowl where it can cool.

Butter a baking sheet and lay on it 2 of your slices of bread. Spread 1/4 of the sauce on each, then build your sandwich with the ham and sliced cheese as you would normally. After you top your sandwiches with the remaining bread, spread the remainder of the sauce on the top and sprinkle with your remaining shredded cheese. Bake through in the oven (about 5 minutes), and then broil for another 2-3 minutes, or just until the sauce on top starts to bubble and brown. Serve to your pleasantly shocked husband immediately after he's turned off the smoke detector if your broiler goes a little crazy like mine did. Ignore the dog's howling to the alarm, and whatever you do, DON'T scrape and eat the remnants of the bechamel sauce from the saucepan and/or bowl. Stick those suckers in the sink and rinse asap just to neutralize the temptation. Trust me.

1 comment:

  1. I'll be looking forward to this cheesy goodness the next time I see you...! You. Are. Fabulous.

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