Croque Monsieur...

Let's face it - this is the ONLY week of the year when one can really eat - guilt-free. If one hasn't gained the obligatory 5 (or 10) pounds yet, then this is the week to pack them on because we all know what's coming...January 1st...D-DAY...and that D stands for DIET. So between now and Friday at NOON we are free to binge with abandon. Noon-o-clock is when the fun and feasting comes to a screeching halt...we sleep in on the 1st due to the frolicking the night before - translation: laying in bed watching the ball drop in NYC on TV...and when we arise we're allowed one last feast...brunch - much like a death row prisoner being served his last meal. So in the spirit of a binge or carbo-loading or stuffing one's face...this is the perfect pound adder...the be-all-end-all ham and cheese sandwich.

This delicious sandwich just recently appeared on my radar when we saw a movie where this sandwich had a cameo! It looked interesting and the characters in the movie made it sound so good that when I got home I Googled it...and found several recipes, including one from Julia Child. But I went with The Barefoot Contessa's recipe, because it was easier. Gruyere cheese and slices of smoked Virginia ham nestled between toast covered with Dijon mustard and then...a rich, creamy cheese sauce is slathered on top and broiled until bubbly and slightly toasted...I'm here to tell you that this is what makes gaining weight worth while!

Croque Monsieur - Adapted Slightly From The Barefoot Contessa, Ina Garten

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups hot milk
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• pinch nutmeg
• 12 ounces Gruyere cheese, grated (5 cups)
• 1/2 cup freshly grated Parmesan
• 16 slices white sandwhich bread, crusts removed (I left the crusts on)
• Dijon mustard
• 8 ounces baked Virginia ham, sliced but not paper thinPreheat the oven to 400 degrees. 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 Gruyere, and the Parmesan and set aside.
• To
• toast the bread, place the slices on 2 baking sheets and bake for 5
• minutes. Turn each slice and bake for another 2 minutes, until toasted (or use a toaster!)
• Lightly
• brush half the toasted breads with mustard, add a slice of ham to each,
• and sprinkle with half the remaining Gruyere. Top with another piece of
• toasted bread. Slather the tops with the cheese sauce, sprinkle with

the remaining Gruyere, 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. Makes 8 sandwiches.

"In three words I can sum up everything I've learned about life: It goes on." ~ Robert Frost

One year ago: Cranberry Muffins With Brown Sugar-Almond Steusel

Two years ago: Zezza's Spaghetti and a-Meat-a-Balls