Chef Matt Dean Pettit, fresh from a trip to France, is in the Cityline kitchen sharing some yummy Parisian Bistro favourites. “You just love seeing the energy, food, passion and history”.
INGREDIENTS
Béchamel
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 cup 2% milk
- 1/2 tsp grounded nutmeg
- salt to taste
- pepper to taste
METHOD
Preheat oven to 375F
Béchamel:
- Using a small pot over medium to high heat, melt the butter and cook until it
starts to bubble and slightly brown approx. 1 minute. - Slowly add the flour into the butter, continually whisking. The flour will start to clump.
- Once worked together and clumpy slowly add the milk and keep cook for another 1 minute and whisking until the béchamel is smooth and velvety in texture.
- Add the salt, pepper and nutmeg. Stir well and remove from heat until needed.
Croque monsieur:
- On a large baking sheet, lined with parchment paper, butter all slices of bread and place 2 pieces onto the baking sheet and top with lots of béchamel sauce.
- Place 2 pieces of ham on top and top and cover with Emmental cheese.
- Using the remaining pieces of bread, place them on top of the cheese to close the sandwich’s.
- Now to toast the sandwiches, place prepped bread into the oven and cook for 5-7 minutes or until the cheese is melting and slightly browning.
- Set the oven to broil and set on high for 1 minute place in the oven and broil until the sauce and cheese are bubbling and staring to brown.
- Make sure to watch this as you don’t want to burn them.
- Remove from the oven garnish with chives and serve hot!
Bon Appetite!