Since I’ve rediscovered my French cookbook, I’ve decided to make as many French dishes as I can. Tonight was Croque Monsieur – a fancy French grilled cheese.
3 oz unsalted butter
1 oz flour
3/4 cup milk
1/2 teaspoon dijon mustard (I suggest added a little more)
1 egg yolk
5 oz gruyere cheese, grated (I mixed my gruyere with cheddar)
1. Melt 1 oz of the butter in a saucepan, add the flour and stir over low heat for 3 minutes. Slowly add the milk and mustard, whisking constantly. Leave to simmer until the mixture has thickened and reduced by about a third. Remove from the heat and stir in the egg yolk. Season with salt, pepper and nutmeg and leave to cool completely.
2. Place half the bread slices on a baking tray. Top each piece of bread with a slice of ham, then with some of the sauce, then the cheese. Top with another piece of bread. Melt some butter and fry the sandwich on both sides until golden brown.
For dessert…. Lemon Poppyseed Bars!
Recipe (from womansday.com):
1 tablespoon poppy seeds
1/4 teaspoon kosher salt
3 cups all-purpose flour
2 tablespoons grated lemon zest
1 cup butter
3 cups sugar
1 cup fresh lemon juice
powdered sugar for dusting
1. Heat oven to 350 degrees. Line a 9×13 in. pan with foil, leaving an overhand on two sides. In a large bowl, whisk together the poppy seeds, salt, 2 cups flour and 1 tablespoon zest.
2. Using an electro mixer, beat the butter and 1/2 cup granulated sugar in a second large bowl until light and fluffy. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. press or spread the mixture into the bottom of the prepared pan. Bake until lightly golden, 15 – 20 minutes.
3. Whisk together the eggs, lemon juice and the remaining 2 1/2 cups sugar, cup flour and tablespoon zest. Spread over the hot curst and bake until set, 30 – 35 minutes. Let cool to room temperature
4. Transfer the lemon bar to a cutting board. Cut and dust with powdered sugar.