Classic French Bistro Sandwich, Croque-Monsieur

IMG_1046

I know what you are thinking, with a name like this, even for Julia Child, there will be 3 pages of explanation… but follow me:

Ingredients per person:

2 slices of Gluten Free bread

2 slices of ham

4 tablespoons of sour cream or crème fraîche

6 tablespoons of shaved cheese, preferably Gruyère, you can use a vegetable peeler to do this

 

Directions

Preheat oven to 400°.

Spread the first bread slice with  one tablespoon of  cream on each side all the way to the edges. Place it in an oven proof dish or on a parchment-lined baking sheet. Top with two tablespoons of cheese, then ham folded, again two tablespoons of cheese, then the other slice of bread spread on both sides with the rest of the cream. Top with remaining cheese.

Bake until cheese is brown and bubbling, 10 to 15 minutes. Use the broiler if needed.

Now for the pronunciation, it is similar to crock-meu-ssi-eu  😉

Et voila, bon appétit !

IMG_1039

Oeufs en Cocotte – Eggs in a pot

DSCN4113

Ingredients for 2 persons:

  • 2 tablespoons crème fraîche or sour cream
  • salt and pepper
  • 3 to 4 medium size mushrooms
  • 1 shallot, or some onion, or 1 clove garlic
  • 1 tablespoon butter
  • handful of chopped herbs, fresh or dried; parsley, dill or chives, herbs from provence
  • 2 eggs
  • Optional; blue cheese, Gruyere or Camembert

Preheat the oven to 350F. Place in it a baking dish with enough water to come halfway up the sides of the ramekins.

Clean the mushrooms, remove part or all the stems, then slice them. Also slice the shallot after removing the outer skin. Brown in a pan with butter.

Place this mix in the bottom of the ramekins.

Crack an egg on top, add the crème fraîche mixed with the herbs. Top with some cheese if you want.

Place the ramekins in the baking dish, and bake for  about 15 minutes or until the egg yolks are set to your liking.

Serve warm with bread and a salad.

Bon appetit !

DSCN4108

Nid de printemps – Spring nest

Image

Ingredients for about 4 nests:

3 cups shredded hash browns, I used frozen ones.

1 cup shredded cheese: I used parmesan, romano and asiago. You can put Gruyere or blue cheese too.

2 eggs

6 to 8 slices of bacon

12 quail eggs

salad with small leaves like water cress

salt and pepper

optional; hollandaise sauce

Boil water in a pan and add the quail eggs for about 5 minutes until they are hard boiled. When they are colder, delicately remove  the shell.

Brown 4 slices of bacon twisted to make like tree branches. Cut the rest of the bacon in small pieces and brown also. Remove and set aside.

In a salad bowl, mix the hash browns, cheese, regular eggs, some salt, pepper and pieces of bacon.

In the pan used to brown the bacon, put 1/4 of this mixture and form the shape of a nest. Flip with a spatula after at least 5 minutes, the nest should be light brown. If you have enough space, you can cook several nests at the same time.

On a plate, arrange a nest with 3 quail eggs and on the side a twist of bacon and some salad.

You can make a hollandaise sauce to go with this dish, following the instructions on the packet. Serve it on the side.

If you can’t find quail eggs at your regular store, Asian stores generally carry them.

Perfect for a brunch or light meal.

Bon appetit !

Image