Croque Madame

I first had Croque Madame at Graze Restaurant in Madison, WI and again in Las Vegas at Payard Patisserie Bistro.  I love Croque Madame.  I had not heard of it before.  It's basically a toasted ham and Gruyere sandwich smothered with cheese sauce and topped with a fried egg.  I'm just saying it's delicious!  I found this recipe on Tasting Table Chef's Recipes from Chef David Myers.   It's so easy to make that I don't think I'll order it out again.  That's how I feel about eating out, I usually order dishes I can't make myself.  It's really good served with a field greens dressed with a vinaigrette.  Go to Tasting Table Chef's Recipes for the original recipe but now that  I've made this recipe twice I've found a few shortcuts, so here is my version of Croque Madame.

Yield: 2 sandwiches

SANDWICH INGREDIENTS:

Four ¼-inch thick slices French or Italian sandwich bread

Dijon mustard

2-4 slices - thinly sliced ham

1/2 cup coarsely grated Gruyere cheese 

SAUCE INGREDIENTS:

1 tablespoons  butter


1 tablespoon all-purpose flour

3/4 cup whole milk

Salt and freshly ground pepper to taste (just a dash)

1/4 cup coarsely grated Gruyere cheese

1/4 cup coarsely grated (fresh) Parmesan cheese


FRIED EGGS:

1 tablespoon butter
2 eggs


DIRECTIONS:

Preheat oven 400

1. Toast bread in toaster.  Lightly spread one side of each bread slice with Dijon. Arrange the ham and Gruyere over 2 slices of the bread. Place the remaining 2 slices of bread, mustard side down, on top.  Arrange the sandwiches on a rimmed baking sheet.

2. Meanwhile, in a small saucepan, melt 1 tablespoon of the butter over low heat until it starts to bubble. Add the flour and cook, whisking constantly, until smooth, about 2 minutes. Slowly add the milk and cook, whisking, until the sauce thickens, about 4 minutes. Remove from the heat and season to taste with salt and pepper. Stir in the Gruyere (1/4 cup) and the Parmesan (1/4 cup).  Stir until melted.

3. Spread the sauce over the tops of the toasted sandwiches.  Bake the sandwiches for 5 minutes, then broil until the cheese is bubbling and lightly browned, about 3 minutes.

5. Meanwhile, in a nonstick skillet, melt the tablespoon butter over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook until the whites are just set but the yolks are still runny. Top each sandwich with an egg and serve immediately.

Seven Layer Bars

These are called seven layer bars because ingredients are layered, not mixed. You don't even need a bowl just the pan you are using. These have to be the easiest bars I've ever made. I've been making these for years, not because they are easy but because they are so good!

Layer one: melted butter

Layer two: graham crackers

Layer three: chocolate chips

Layer four: butter scotch chips

Layer five: coconut

Layer six: pecans

Layer seven: sweetened condensed milk

Bake for 25 minutes.

After bars cool, cut into bars. I like to use a pizza cutter, works great.


* 1/2 cup butter
* 1 1/2 cups graham cracker crumbs
* 1 cup butterscotch chips (6 oz)
* 1 cup chocolate chips (6 oz)
* 1 1/3 cups coconut, flaked
* 1 cup pecans, chopped
* 1 (14 ounce) can Eagle Brand Condensed Milk, Sweetened

1. Preheat oven to 350 (325 for glass dish). In 13x9" baking pan, melt butter in oven.
2. Sprinkle crumbs over butter. (I like to mix the crumbs and butter in the pan and pat evenly)
3. Top with next 4 ingredients in order listed.
4. Pour sweetened condensed milk over all.
5. Bake 25 minutes or until lightly browned.
6. Cool.
7. Cut into bars.
8. Store covered at room temperature.

Spinach and Bacon Quiche

We really like Quiche.  Spinach and bacon is my favorite.  Serve with a side of fruit and you have a wonderful breakfast or a light dinner.  Recipe courtesy Paula Deen.


Ingredients
6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
1 pound bacon, cooked and crumbled (I only use 1/2 lb bacon)
2 cups fresh spinach, chopped
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
 

Directions
Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender (I just whisk together). Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 6-8 wedges.