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Books
Wood, Catherine
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New Additions to
our Collection
Obviously, these are in the "must-have" category.
Why else would we have bought them?
1000 Italian Recipes (Michele Scicolone)
Barefoot in Paris (Ina Garten)
Bistro Cooking at Home (Gordon Hamersley)
Bouchon (Thomas Keller)
The Chefs of the Times:
More than 200 Recipes and Reflections
from Some of America's Most
Creative Chefs Based on the Popular Column in the New York Times
Cooking for Mr. Latte (Amanda Hess)
Daniel's Dish: Entertaining at Home with a Four-Star Chef
(Daniel Boulud)
Gale Gand's Short + Sweet
Feast: Food to Celebrate Life (Nigella Lawson)
Food Network Kitchens
Gourmet Cookbook (2004, edited by Ruth Reichl)
Hallelujah! The Welcome Table (Maya Angelou)
Lost Recipes (Marion Cunningham)
Nightly Specials (Michael Lomonaco)
Pat Conroy Cookbook
Provence Cookbook (Patricia Wells)
Our goal is to present a
recipe from one of our newest cookbooks on a regular
basis. In addition, we are
preparing a list of our all-time favorite cookbooks (many
of which are now out-of-print) and in time will present recipes from those as
well.
Bistro
Berglund, Ellyna
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Framed Mounted
Let's begin with an excellent
(and easy!) recipe from:
 
Barefoot in Paris:
Easy French Food You Can Make at Home
Copyright © 2004 by Ina Garten (Clarkson Potter)
Cooking, Food & Wine
Croque Monsieur
Serves 4 to 8
“One day, my friend Frank Newbold and I found ourselves on the way to the
Louvre at lunchtime. We passed Café Ruc, which is one of the Costes brothers’
restaurants, and spotted two seats outside under the awning. They serve
traditional French food, but with a modern twist. This was inspired by the
delicious croque monsieurs we ate there. These sandwiches are on the small side,
so serve one or
two per person, depending on appetites.”
2 tablespoons unsalted butter
3 tablespoon all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of nutmeg
12 ounces Gruyère cheese, grated (5 cups)
1/2 cup freshly grated Parmesan cheese
16 slices white sandwich bread, crusts removed
(Ina uses Pepperidge Farm white bread)
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin
Preheat the oven to 400 degrees [F].
Melt the butter over low heat in a small saucepan and add the flour all at once,
stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the
butter-flour mixture and cook, whisking constantly, until the sauce is
thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyère,
and the Parmesan and set aside.
To toast the bread, place the slices on two baking sheets and bake for 5
minutes. Turn each slice and bake for another two minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each,
and sprinkle with half the remaining Gruyère. Top with another piece of toasted
bread. Slather the tops with the cheese sauce, sprinkle with the remaining
Gruyère, and bake the sandwiches for 5 minutes. Turn on the broiler and broil
for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve
hot.
Featured Archive Recipes:
(from our cookbook collection, of course!)
Ina Garten's Banana Crunch Muffins
Ina Garten's Coffee and Granola
Ina Garten's Grilled Lemon Chicken with Satay Dip
Ina Garten's Roasted
Vegetable Torte
Crustless Onion
Quiche (Patricia Wells)
Recipes from
the Heart of France (Roger Vergé)
Tea Sandwiches
NEW!
Food and Art (Artist's
Cookbooks)
NEW! Recipes from out-of-print
(or hard to find) cookbooks
Our all-time favorite cookbooks
Index
- Cookbook Features
Classic
French Recipes
Recipe Archives Index |
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