Revenons à nos fromages...
Let's get back to our cheeses since that's the way we started. Bring on the photos--
Angels Nest Bakery. (I had a to-die-for cinnamon bun...)
Hillsborough Cheese Co. She gets her fix at the Wine Authorities. She shares once in a while.
Foster's Market last week. Très bon!
Guglhupf Bakery in Durham.
Now, off to France we go...
(photo by Catherine Yang)I've stressed the importance of photographing one's food to my students. One of them got this lovely picture of her salade de chèvre chaud before diving into it! Bravo, ma petite!
La Mule Blanche in Arles. I love this restaurant.
I have many more photos of cheese, but I'll stop here for now!
My recipe for today comes from the Spring 2010 edition of Fifteen501 magazine and Chef Tara Davis.
For the Béchamel:
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
1 c. milk
1/4 tsp. ground nutmeg
Kosher salt and pepper to taste
For the Croque Monsieur:
8 slices rustic French boule or Italian bread
1/2 lb. Black Forest ham
1 lb. gruyère, grated (Swiss, emmental or a favorite cheese can be used as well)
4 tsp. Dijon mustard
To make the béchamel, melt butter in a saucepan over medium-low heat. Once butter is melted, whisk in flour. Cook for about 2 minutes until mixture smells slightly nutty and color is a pale blond. Add nutmeg. Gradually and constantly whisk in milk, making sure that no lumps form. Season with salt and pepper. Reduce heat and simmer until thickened, approximately 10 minutes.
On a clean surface, place four slices of bread in a row. Spread each slice with about a teaspoon of mustard. Place a few slices of ham on each and top with half of shredded gruyère. Top with remaining slices of bread. Spread the top of each sandwich with béchamel, then sprinkle each with remaining cheese. On a lightly greased cookie sheet, broil sandwiches for 8-10 minutes or until cheese is golden and bubbling.
Bon appétit, le fromage!