A creation made for my friend at her small & cozy coffee shop in Yogyakarta, if you ever stop by Yogyakarta do visit her’s!
Serafin Coffee & Patisserie
Jl Pakuningratan No. 40
(3 Cheese Dumplings with Spiced Berry Compote - Chef Adith’s)
Lush… just Lush…
i miss these babies, stole a piece or two while getting the bar ready..
(Baked Chocolate Cheese Tarts - Marina Bay Sands’ Chocolate Bar, Singapore 2011
In just few days away! Savor yourself into this rich & creamy Peanut Butter & Cream Cheese Tart!
Available only at:
SUNDAY’S COOKS’ AFFAIR
Sunday, April 8th 2012
at Coquelicot Le Bistro
Jl. Puri Mutiara Raya 3B
Jeruk Purut Jakarta Selatan
From 10AM onwards!
for more info: CooksAffair@gmail.com
follow our twitter @CooksAffair
[photo courtesy of Intan Yamuna @Yamunaa]
The name Croque Monsieur in french culinary arts refers to the hot ham and cheese (typically Emmental or Gruyere as how the French like it) grilled sandwich. Some variations involves the usage of Mornay or Bechamel sauce to adds to the richness of its melting cheese layer.
Whereas its lovely spouse; Croque Madame describe as the Croque Monsieur with addition of fried or poached egg -clearly, one must love French sense of humor there. Although in many reference, the egg is there to resemble the shape of woman’s hat.
The word Croque comes from the french verb “Croque” which translate as “to crunch” in reference to the crunchy edge of the sandwich after it is grilled to perfection. Though nobody really knows the origin of this particular recipe, the availability of this dish dated as far back as 1910 in Parisian Cafe.
and when you decide to be more effeminate:
Use a heated Skillet or Griddled Pan that are coated lightly in butter to grilled your sandwich until it reach the stage where the cheese oozing out, melting as delicious as it looks like.
Or when you have reached the stage where cooking is mundane and you’re living in Paris (Amen to that someday!), do come to your nearest McDonald’s and indulge in their Le Croque McDo (oh yes, it’s good!).
Even a lunch at home, should have this as a pre-dessert!
(Clockwise from top: Boursin, Roquefort, Camembert, Époisses, Cancoillotte, Brie)
(Assiette de Fromage - The Berge Family Luncheon, France 2010)
Apparently my friend Rene is not only good at career coaching.. he’s good with fruits as well!!!
(Berries Summer Salad with Mozzarella Cheese -
Coach Chef Rene Suhardono, June 2010)
So Versatile, it’s the best pastry you can have anytime of the day!
(Parmesan & Edam Baked Chouquette with Truffle Cream - Mozaic, Ubud, Bali 2010)