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!).
“Anyone Can Cook!” -
Auguste Gusteau (Disney Pixar’s Ratatouille)
I woke up today with an email coming from an old chef-mate of mine. He’s a 61 years old Hong Kong native, who have practically been around the world and enjoying it. When he was in Le Cordon Bleu, he took both the Basic Patisserie and Basic Culinary courses at the same time. You can tell that he’s passionate about doing it as he doesnt mind waking up at 6AM every morning to get his ass to the campus to cook and face a merely 8 to 9 hours of standing in the Kitchen. (He was in Australia under visitor visa, so he couldn’t take longer course but to stick with the 3-months Basic course only)
On his email, he happily let us all know that he’s heading to Bangkok, Thailand to attend another short course in Wandee Culinary School -which is in one of his dream quest to explore 10 different food cultures. He did French in Le Cordon Bleu and now he’s heading to Bangkok for Thai. Oh and guess what? He has his plan for Tapas in Barcelona and Curry in India. (One thing to be noted, he is that DAMN rich.. :) )
Do check out his blog at http://tangcancook.blogspot.com
And also i’ve been blabbering a lot about Junior MasterChef Australia lately. A cooking competition involving Australian kids aged 8 - 12 years old and just when you thought kids would only messed the kitchen up, they created something out of your expectation! A serious involvement of techniques and crazy food ideas -one of them even tempered a chocolate during his qualification round (yes, i’m talking about Sam).
Again, it is the huge amount of Passion involved in Cooking that makes both of them (age 11 and age 60) could achieve something great in Culinary World. It enhances and give me the living proof of the idea of “Anyone Can Cook” is actually true.
Anyone Can Cook! The basic ingredients that they need to have is the right amount of passion, desire and willpower. The knowledge and skills come following right after. So dont ever say “I Cannot Cook because i’m too young!” or “I Can’t cook, i have my grey hairs sprouting out”, Cause it is irrelevant! if you have the will, the passion and big desire to cook, you will cook.. :)