Croque Monsieur

This sandwich is a favorite of mine. The recipe from Bon Appetit has upgraded it a bit with nutmeg, which you should try to use, it really tastes great with it. But if you don't have it, you can just skip it.

When you are making the sauce, if you don't want to have lumps make sure that the milk is warm. Warm it up before using, but do not boil it. And you can always strain the sauce.

Watch the sandwich while broiling, 2 minutes can be too much.

Some potato chips, some greens with tomatoes and white wine, and you are set:) Enjoy...

CROQUE-MONSIEUR

Ingredients:
2 tablespoons butter
2 tablespoons all purpose flour
1 cup whole milk
Pinch of ground nutmeg
1 bay leaf
4 slices firm white sandwich bread
4 ounces thinly sliced Black Forest ham
4 ounces sliced Gruyère cheese
1 tablespoon melted butter
1/4 cup grated Gruyère cheese
2 teaspoons chopped fresh chives

Directions:
Melt 2 tablespoons butter in small saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk. Add nutmeg and bay leaf. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2 minutes. Season with salt and pepper.

Preheat broiler. Place 2 bread slices on work surface. Top each with half of ham and sliced Gruyère. Top with remaining bread. Heat heavy large skillet over low heat.

Brush sandwiches with 1 tablespoon melted butter. Add to skillet and cook until deep golden brown, about 2 minutes per side. Transfer to small baking sheet. Spoon sauce, then grated cheese over sandwiches. Broil until cheese begins to brown, about 2 minutes.

Makes 2 servings; can be doubled.

French Onion Soup

Nothing beats a homemade onion soup, and although it takes some time, it really is very easy to make. So, I think once you make it, you will keep on making it. And it's great
during winter months.

The trick is to caramelize the onions without burning them too much:) If you use a non-stick skillet, the caramelizing doesn't work, you have to use a cast iron one. And take your time, don't bring the heat higher, you will burn the onions instead of caramelizing them.

Do use both the beef and chicken broth, it makes a big difference in taste.

Try using red wine instead of white wine, it makes a nice taste change, you might even prefer it that way:) But it does overpower the onion taste a tad bit.

I prefer using only Vidalia onions, and I do slice them really thin. If you have it, a Mandolin helps.

Enjoy:)

FRENCH ONION SOUP

Ingredients:
5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef broth
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated

Directions:
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes.

Melt butter in heavy large pot over medium heat. Add onions and sauté until dark brown but not burned, stirring occasionally, about 30 to 45 minutes.

Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add beef and chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.

Place oven rack in top 1/3 of oven and heat broiler.

Cut country bread in rounds large enough to fit mouth of oven safe soup crocks.

Place the slices on a baking sheet and place under broiler for 1 minute.

Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese.

Broil until cheese is bubbly and golden, 1 to 2 minutes.

Made up Toast Souffle

Although it is called a souffle, it has nothing to do with it. This is one easy dish to prepare which my mother would have ready when we came back from school. It reminds me of my childhood and always puts a smile to my face. I can't imagine any child that wouldn't like it, but grown ups seem to love it just as much as them. Not only is it easy to prepare, it is also very delicious. I guess you can think of it as a variation to grilled cheese.

I vary the cheeses a lot. Sometimes I use mozzarella instead of the Kashkaval cheese, sometimes I use Feta cheese and add some tomatoes, sometimes I use cheddar cheese, there is no end to what you can prepare it with, just use your favorite cheeses and enjoy.

You'll find the basic recipe below, which is from my mom. My mom used real butter and all fat milk, but I change that also, I use butter substitute and I use 2% low fat milk trying to bring the calories down. But make sure you don't use low-fat cheeses, they don't melt as they should.

This recipe doesn't have exact measurements, just eyeball it, it's impossible to make a mistake:)

MADE UP TOAST SOUFFLE

Ingredients:
Toast bread, white or wheat
Butter
Kashkaval cheese
String cheese
Gruyere cheese
Eggs, about 3 of them
About 1 lb. Milk

Directions:
Cut the edges from the breads and smear with butter. Cut the breads into four pieces. Butter a Pyrex dish and arrange the bread in a row.

Grate the cheeses and spread it over the bread. Add more of the bread over the cheese, and add the remaining cheese on top.

Whisk the eggs with milk. Pour over the breads making sure everything gets wet. Keep it in the fridge for 15 to 30 minutes.

Bake it in a 475 degree oven. It should not take a long time to have it ready, but keep an eye on it. Every cheese takes a different time to get ready. Mine took about 15 minutes.