Item 1- Sophistication, or something akin to it:
As promised, I'm sharing one of my favourite sandwiches: the Croque Monsieur - or more correctly, my own version of what I've adapted over the years. Years ago I watched a TV chef, don't remember which one, plus I think it was before TV chefs became celebrities, make this delightful sandwich on a program and I had to have it! This was also way back when, and I had not honed my culinary skills, so I did not attempt the béchamel sauce which is part of the authentic recipe. Click here for an idea what's in a "real" croque monsieur.
Lay out two slices of your favourite bread (thicker slices won't work too well here); next spread a nice grainy mustard on one side of both slices. I always add sliced tomatoes to my croque, and here I also used spinach leaves and a few thin slices of red onion. On the other slice add thin slices of your cheese du jour (or shredded) - I like old cheddar, a little goes a long way. You can add thin slices of cooked meat as you like, I've been known to add a slice of chicken or turkey now and again. Carefully close the sandwich, tucking back any stray bits that fall out.
On a saucer whisk an egg (I go for a couple of egg whites) seasoned with a pinch of salt and pepper. Carefully dip one side of the sandwich in the egg mixture, flip over and do the other and add to a hot, lightly greased non-stick pan. Heat over medium for several minutes, then carefully flip over and brown the other side, reducing the heat if necessary to allow the cheese to melt before the bread browns.
Plate, slice and savour! Okay, you're right, it's not really a croque monsieur, but it's not really a grilled cheese either - it's fancier - certainly something in between, it's my croque monsieur.
Item 2 - Simplicity - yes truly:
I knew making my croque monsieur/fancy grilled cheese and of course nothing goes better with grilled cheese than tomato soup. I don't buy canned tomato soup - I hardly buy canned soup. What could I do...bottle of tomato juice - no the favours would be too flat? Canned tomatoes? A quick search of "instant soup from a tomato can" found plenty of good prospects, but they were for tomato sauce from a can, I only had the tomatoes, no sauce. Finally I hit on one that I knew I'd like, she used tomato paste and almond milk, of all things - it was quirky and off-beat enough that I knew I'd like it and it literally only took heating it all up - 10 minutes? I might have left it for 15 while I was cooking the sandwiches. I adapted the recipe quite a bit to suit my tastes. I thought rice milk would be a more neutral milk to go with (I don't do dairy milk) and upped the flavour by using no-sodium vegetable stock instead of water. I added plenty of dried basil, it's sweetness brings out the same in the tomatoes. A full-bodied, calcium rich, flavourful soup, not from a can.
Here's my recipe, adapted the from the blog here.
Tomato {Paste} Soup – truly so much
better than it sounds!
1 - 5.5 ounce (156ml) can tomato paste
2 cups rice milk/dairy milk
1 cup no-sodium vegetable stock (or
low sodium, eliminate salt below if
using salted stock)
1 tsp garlic powder
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon garlic and herb Mrs. Dash/or
any sodium-free herb seasoning
pinch of cumin
1-1½ teaspoons sea salt (eliminate if
using salted stock)
½ teaspoon black or white pepper
Drizzle of extra virgin olive oil
Pour the milk and stock into a medium
pot, add the herbs and spices. Whisk to combine. Stir in the tomato paste and
whisk until smooth. Heat over medium until hot, about 5-10 minutes. Turn off
heat, drizzle in olive oil, whisk a few times and serve. Makes about 4 cups.
A delicious lunch combo - simply sophisticated, you decide which is which. ~ Ith gu leòir!
