Comfort Food – Part 2 It’s Complicated

Enjoying their Chocolate Croissants

“It’s Complicated” replies Meryl Streep to her girlfriends as she admits to having an affair with her ex-husband, Alec Baldwin in their latest movie by the same name.  If you’ve seen the movie, then you may have found the recipe from last week’s post a bit familiar.  After watching Meryl Streep and Steve Martin rolling puff pastry dough and wrapping chocolate batons, I had to have a Chocolate Croissant too!  So, it shouldn’t surprise you that the next installment in my “Comfort Food” series would be another recipe from the same movie.  Who says we aren’t influenced by the screen?

In the movie, Jane (Meryl Streep) is an independent divorcée who owns a successful bakery.   Her ex, Jake (Alec Baldwin) has married the much younger “other woman” and

Rekindling the spark??

Jane finds herself trying to decide if the book is actually closed on that first chapter of her life.  Since cooking is her passion, as well as career, it’s not surprising that many of Jane and Jake’s good memories and warm feelings are rekindled by her preparing some of his favorite dishes.

It’s Complicated is directed and produced by, Nancy Meyers, who has a reputation for making movies about women and for women.  She’s known for such blockbusters as What Women Want, Something’s Gotta Give, Father of the Bride, and Private Benjamin to name just a few.  Definitely a “must-see” movie, using a 5 Ladybug Review Scale, I’d give this one a rating of 4½ Ladybugs.

Jake’s Croque Monsieur Ham and Cheese Sandwich

INGREDIENTS

Crunchy Croque Monsieur

• 2 Tbsp butter
• 2 Tbsp flour
• 1 1/2 cups milk
• A pinch each of salt, freshly ground pepper, nutmeg, or more to taste
• 6 ounces Gruyère cheese, grated (about 1 1/2 cups grated)
• 1/4 cup grated Parmesan cheese (packed)
• 8 slices of French or Italian loaf bread
• 12 ounces ham, sliced
• Dijon mustard

METHOD

Preheat oven to 400°F.

Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan and 1/4 cup of the grated Gruyère. Set aside.

Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want.

(Alternatively, you can assemble the sandwiches as follows in step four and grill them on a skillet, finishing them in the broiler with the bechamel sauce.)

Lightly brush half of the toasted slices with mustard. Add the ham slices and about 1 cup of the remaining Gruyère cheese. Top with the other toasted bread slices.

Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining Gruyère cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned.

If you top this sandwich with a fried egg it becomes a Croque Madame.

Cook’s Note:  This turned out just as good when I used my Breville Panini Press.

Makes 4 sandwiches.

Download printable copy: Croque Monsieur

Posted by:
 Linda Hawkinson