Cooking Corner: Croque Madame


Tuesday, March 8th 2022, 1:11 pm
By: News On 6


TULSA, Oklahoma -

Welcome to the Cooking Corner in the Air Comfort Solutions Kitchen!

Chef Joseph Fistrovich from Montereau joined News On 6 at Noon on Tuesday to show us how to make a Croque Madame.


Croque Madame

Ingredients:

·      1 Egg   

·      2 ea. Sliced Brioche Bread

·      2 ea. Sliced Swiss Cheese

·      4 ea. Sliced Ham

·      1 cup Mornay Sauce (See Attached Recipe)   

·      Chopped Parsley as garnish

Directions:

1. Place a small sauce pot over medium low heat and melt 2 tablespoons(first) butter in it.

2. Whisk in flour and cook 1 minute or so.

3. Whisk in milk and bring to a boil then drop heat to low. Season the sauce with salt, pepper & nutmeg. When sauce coats back of a spoon, turn off heat.

4. Place bread slices on cutting board or prep surface. Divide ham among them, being sure to trim it so it doesn't extend over the edges of the bread. Place cheese over ham, making sure it doesn't extend over the edges of the bread either.

5. Heat two oven-proof nonstick pans over medium heat and add 2 Tbsp butter.

6. Once butter has melted, place the bread cheese side up and cook for 1-2 minutes, until bottoms are golden brown. Transfer pan to oven until cheese is melted.

7. Melt the remaining Third Tbsp butter in a separate large ovenproof skillet and fry the eggs. Cook until bottoms are set and then place skillet in the oven to set top of whites, about 1 minute.

8. Once cheese on bread is melted, remove from oven and put two slices together to make sandwiches. Place sandwich on separate plate, top with egg, and pour ¼ cup mornay sauce over the white of egg, leaving the yellow uncovered. Sprinkle black pepper over egg and garnish with a sprinkling of fresh parsley.


Mornay Sauce

Ingredients:

·3 Tbsp unsalted butter

·½ cup diced yellow onion

·Kosher salt

·3 Tbsp all-purpose flour

·2 cup milk

·1 cup heavy cream

·1 bay leaf

·3 black peppercorns

·3 whole cloves

·Pinch of freshly grated nutmeg

·Pinch of freshly ground white pepper (or substitute black)

·1/3c Gruyere Cheese Shredded


Directions:

1. Melt butter in a medium-sized heavy saucepan over medium heat.

2. Add onion and a pinch of salt and cook slowly for 2-3 minutes, until onion is translucent, stirring occasionally.

3. Sprinkle in flour and cook for about 3 minutes. Be sure to stir constantly, so roux doesn't burn.

4. While continuing to whisk constantly, add milk and cream and whisk until fully incorporated.

5. Bring to a simmer and add bay leaf, peppercorns, and cloves, while continuing to whisk.

6. While keeping a gentle simmer, cook for about 30 minutes, whisking occasionally and being sure to reach corners of the pan.

7. Remove pan from heat and season with salt, a pinch of nutmeg and pinch of pepper.

8. Strain sauce and whisk in the cheese until it melts.