Podcasts about Croque monsieur

Tous les week-ends, à 6h51 et 8h20, évasion touristique et gastronomique avec Vanessa Zhâ et Olivier Poels. Ils nous font découvrir quelques pépites du patrimoine, et des bons plans en France et à l'étranger. De quoi vous faire voyager ! Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Und noch viel mehr über Croque Monsieur, Croque Madame und Croque Nonbinär.Musik: Someone Else's Memories by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Revolution Void⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ licensed under a⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Creative Commons Attribution License⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Ecoutez La recette de Jean-Sébastien Petitdemange du 06 avril 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Françoise est peut-être à la tête d'un café-restaurant : elle a besoin de savoir comment on écrit croque-monsieur au pluriel. "Les correcteurs automatiques d'orthographe acceptent avec ou sans S, précise-t-elle, et en plus, le pluriel de monsieur étant messieurs...", elle se demande s'il ne faudrait pas écrire des croques-messieurs.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Den vita såsen. Som ingen skryter med. Men ändå är en av grundsåserna. Vad kan man ha den till? Vi jämför också tre köpta och en hemlagad. Lyssna på alla avsnitt i Sveriges Radio Play. – Det var inte så längesen jag gjorde en béchamelsås, säger kocken Stefan Karlsson.Han fick sin första stjärna i Michelinguiden för 25 år sen. Årets kock 2012. Och ligger bakom en handfull olika restauranger i Göteborg, bl a en-stjärniga SK mat & människor. Stjärnkockar talar sällan om den vita såsen. Så vad gjorde han med béchamelen?– Det var stuvad vitkål. Den används ju ofta för sin konsistens.Smör, mjöl, mjölk, salt och peppar. Enkel. Och kanske därför också lite svår. Att göra det milda riktigt gott kräver uppmärksamhet.Béchamel är en av de fem franska grundsåserna, modersåserna som lärs ut på kockutbildningar. En byggsten i matlagningen. De fem såserna är: béchamel, velouté, espagnole, tomatsås och hollandaise. Och så finns den kalla majonnäsen.– Béchamel är lite bonnig, säger Stefan Karlsson. Används ofta i stuvningar. Den kanske inte ligger i tiden, men det är klart att den går att utveckla och anpassa till dagens matlagning också.Han föreslår att mixa den fluffig med mixerstav och smaksätta med örter eller citronskal.På franskinspirerade Collage, en av Stefan Karlssons restauranger, finns béchamelsåsen med på menyn.– Vi gör en klassisk toast, en Croque Monsieur.Men kommer såsen spela huvudroll på stjärnkrogen SK mat & människor också?– Jag är inte riktigt där än, säger Stefan Karlsson.Vi provsmakar vår egen tjocka béchamelsås och tre köpta såser — en helkonserv (Dolmio) och två kylda (Knorr, Kelda). Skillnaden är stor.

Avec : Marlène Schiappa, ancienne ministre et écrivaine. Jean-Philippe Doux, journaliste et libraire. Et Juliette Briens, journaliste à L'Incorrect. - Après le succès d'audience rencontré cette année, Estelle Denis repart pour une nouvelle saison. Toujours accompagnée de Rémy Barret et sa bande, Estelle Denis s'invite à la table des français pour traiter des sujets qui font leur quotidien. Société, conso, actualité, débats, coup de gueule, coups de cœurs… En simultané sur RMC Story.

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ce matin, mercredi 4 septembre avec Vincent, Marie-Ève et Jean-Michel: Notre sexologue, Michel Martel, et le fantasme sur les adolescents Un combat de générations dans L'à-côté de Jean-Michel Les suggestions lecture de Marie-Ève dans son segment Tu lis quoi ?  Avez-vous déjà vécu un amour impossible ? Quel était votre lunch par excellence quand vous étiez à l'école ? On discute de la démission de Pierre Fitzgibbon Bonne écoute !

In this week's episode, we'll take a look at five tips for creating distinctive character voices and viewpoints within your novel. TRANSCRIPT 00:00:00 Introduction and Writing Update Hello, everyone. Welcome to Episode 209 of The Pulp Writer Show. My name is Jonathan Moeller. Today is July the 12th, 2024 and today we are discussing five tips for creating vivid characterizations. Before we get into that, we'll have some writing progress updates, a couple of questions from readers, Question of the Week, and then we'll get on to our main topic. So for my current writing projects, I'm pleased to report that Shield of Darkness is out and selling briskly, and you can get it at all the usual places: Amazon, Barnes, and Noble, Kobo, Google Play, Apple Books, Smashwords, and my Payhip store. It's had a very strong response so far and thank you for that. I'm glad you guys are enjoying the book. Now that Shield of Darkness is out, my next project is Half-Orc Paladin. I am pleased to report I'm currently on Chapter 10 of 16, which puts me at 60,000 words. Yesterday I had a 10,000 word day while I was working on it, my sixth one of 2024. Good progress has been made. I'm hoping to have that book out preferably in early August. In audiobook news, the audiobook of Wizard-Thief as narrated by Leanne Woodward is almost finished. We've just got to finish proofing it and that should take place next week and hopefully the audiobook will be out towards the end of July or early August. Once Half-Orc Paladin is done, I have not 100% decided what I'm going to write next. I'm 20,000 words into Ghost in the Tombs, so that could be next or I might write Shield of Conquest or Cloak of Illusion. We will see what I do when I get to the end of Half-Orc Paladin. But right now, I am focusing on Half-Orc Paladin and bringing that to completion. We have a reader question from BV, who asks: I saw an app called Scrivener, and I thought of what Jonathan uses. I'm an old mainframe COBOL/RPG developer and I know that the tech environment can really help. I tried Scrivener way back in 2014 and it was too complicated for me, too much. Granted, the app might have changed since then because 2014 feels to me at least like it was really recent, but it was in fact ten years ago. So for writing, I primarily use Microsoft Word for writing and editing and then I use Vellum on the Mac for the final ebook formatting. That's the way I do it right now. Nothing to say that it can't change. Maybe I might switch to LibreOffice again for writing as Microsoft continues to sort of circle the AI drain and adds more and more useless AI features to its products. 00:02:38 Question of the Week Now it's time for Question of the Week, which is designed to inspire interesting discussion of enjoyable topics. This week's question: what is your favorite kind of sandwich? This got a lot of responses, as you might expect. Grimlar says: buttered oven bottom muffin, slice of lamb, medium mature slice of cheese, and a coating of salad cream. Justin says: the current sandwich at my house is turkey with provolone, lettuce, and tomato with mayonnaise on homemade sourdough. That actually sounds pretty good right now. Kevin says: bit boring here. Grilled cheese and bacon or BLT with mayo. Easily pleased, Michael says: can't beat a toasted cheese sandwich, which seems to be called a grilled cheese in the US, which has always baffled me. Ham is a good addition as well. I agree with Michael. That is a very good sandwich. Brandy says: old school. Tie between cold Jif creamy peanut butter and Concord grape jam or warm grilled Gruyere and Colby Jack on a good homemade bread (pumpernickel, oatmeal, wheat, or sourdough). Barbara says: Kind of a plain girl: toasted cheese and tomato. Annie says: toasted sandwich: ham, cheese, red onions, and tomato with butter and mayo. Jesse says: Italian sub with hot peppers. Steve says: I'd add some cheese because I'm a cheesy kind of guy and my spicy mustard has a bit of horseradish, too. Bonnie says: Maine Amatoes roast beef Italian (RB, cheese, onion, green pepper, pickled tomato, black olives, mayo, not oil. Jenny says: rare roast beef slices, sharp cheddar, and sourdough bread. I don't lubricate my sandwiches and prefer simple. Otherwise grilled cheese (extra sharp cheddar and gouda) or really anything with ham in there. Nick says: this is just perfect. Just make the beef pastrami. Jonah says: Panini. Genoa salami, roasted red peppers, onions, Jack and mozzarella cheese, good olive oil, and maybe a pesto. Gary says: there are lots of good ones, but if I can only have one, it has to be PB&J (crunchy peanut butter and raspberry jam). Andrew says: An MLT, a nice mutton, lettuce, and tomato sandwich where the mutton is so lean. I have to admit I did not know that was an actual sandwich. Randy says: hot and juicy pastrami with melted pepperjack cheese, diced red onion, mayo, and horseradish mustard on a lightly toasted sourdough hoagie. Dang it. Now I'm hungry. Craig says: club. Stacy says: grilled cheese. David says PB and J. Judy says peanut butter and grape jelly or a Philly cheesesteak. John says: tie between a really good Reuben or really authentic Philly cheesesteak. Croque Monsieur is a close second. Venus says: funniest sandwich story I ever heard was when my brother ordered a BLT and the waitress asked if he wanted any condiments on it. He said no and received bacon between two slices of bread. When I was younger, I used to eat BLTs that way. Just bacon and bread, though now that I'm older and recognize the benefits of vegetables in many areas of life, I do have BLTS with the lettuce and tomato. Juana says: BLT. For myself, the answer would be I think a sub with roast beef, ham, lettuce, pickles, tomatoes, and a significant quantity of spicy mustard. The inspiration for this question was that I typed it up, it was almost lunch time and I'm hungry. It may have been a mistake to record this podcast before lunch because I am now quite hungry after reading all that, but onwards to our Main Topic of the Week. 00:06:02 Main Topic: How to Create Distinctive Characterizations and Character Voices in a Novel Now on to our Main Topic of the Week: how to create distinctive characterizations and character voices in a novel. We're going to go through five tips for that. I got to think about this because I just finished Shield of Darkness, which was quite a long book, and it had multiple point of views. My previous long series, the Dragonskull series, was mostly a single point of view throughout all nine books. Gareth Arban was the main character and though we started to have more point of view characters come in starting with the fifth book and especially in the final third of the series, Gareth was still the main character and had the most scenes. By contrast, Shield of Storms and the rest of the Shield War series is going to be multi point of view. As of right now, Ridmark Arban, Niara, Lika, and Nikomedes are going to be the main characters and we will have new point of view characters that start introducing in with the rest of the series. The point of view of the different chapters will rotate between them. I'm writing in in what's called limited third person, where you shift entirely to one person's perspective for a scene or chapter. For example, if I'm writing from Ridmark's perspective, we will see things from Ridmark's perspective and know what he's thinking. Omniscient third person, by contrast, is when the author jumps from person to person. For example, in a scene with both Ridmark and the Nikomedes, the author will let us know what they're both thinking and will see things through both their eyes. There is nothing wrong with this, as a skillful writer can do it quite well. I think Agatha Christie especially did it quite well, but it's generally easier and simpler to write in third person limited instead of third person omniscient. Of course, third person limited is only easier if you can make each point of view distinctive. You have to write a distinctive voice for each character and it can become a problem if all the characters all sound and think the same way. So how can you create a distinctive voice for each point of view character? There are a couple of different ways that you can do this. #1: Descriptions. When writing from a particular character's viewpoint in limited third person, obviously that character will see things through his or her own personal lens. This is a handy way to differentiate characters. For example, take the laptop I used to write this podcast script. I got it in the summer of 2023 where my previous laptop went to the big recycling bin in the sky and it's an HP Envy with a 17 inch screen, since I'm at a phase of life where I prefer to write with the Microsoft Word window maximized and the screen size zoomed way up. But someone who knows less about computers than I do wouldn't see an HP Envy, they'll just see a silver laptop with a big screen. Someone who only uses Mac laptops would just see it as a big chunky PC laptop and would think of it that way. Firearms are another good example of this. For example, according to the FBI website, the official side arm of an FBI agent is a Glock 19 M semi-automatic pistol, which holds 15 rounds of 9mm ammunition, but many people would not know this. They would see the weapon and think of it as just a black handgun or a black pistol, or may even describe it inaccurately, calling it a revolver or a machine gun. This variation in description would also extend to characters. Consider a woman who works as a school administrator. The school board chairman might think of her as the most reliable employee in the district and describe her that way. The students might describe her as the mean lady who works in the office. One of the teachers might think of her as my best friend. Another teacher might think of her as my cousin's nasty ex-wife. Which one of these characterizations of the woman are correct? Well, it depends on the particular point of view at the moment, and you can use that description to help differentiate your characters from one another. #2: Dialogue is another great way to differentiate characters from one another. No two people ever really have similar speech patterns. The school administrator in the previous example might always find a way to bring the conversation back around to her cats. A socially awkward computer programmer might start over sharing facts about topics that interest him. A taciturn electrician might only speak when necessary and prefer silence the rest of the time. A lawyer might talk in very precise sentences with every word exactly measured, especially a lawyer who is used to arguing in front of a judge. A common joke is that rather than asking why, the lawyer will always say on what basis? People will also talk about different things. They have favorite topics or are better or worse at handling emotionally sensitive discussions. People also have things they absolutely refuse to discuss under any circumstances and become angry if someone tries to force them to talk about these topics. Dialogue is also a place where it's best not to get too hung up on grammar, since you'll find that most people do not talk in grammatically perfect sentences. People often repeat themselves, respond to a question with another question or an irrelevant answer, and go off on tangents. The trick for writing dialogue is to try and catch a feeling of verisimilitude with the somewhat rambling nature of human conversation in general without getting too bogged down and trying to make it too realistic. You want to keep the story moving forward, after all. #3: Attitudes. Another good way to differentiate between point of view characters is attitude. How do they respond to things emotionally? This ties into both description and dialogue because the character's attitude will obviously influence how they describe things and how they talk. To return to the example of the school administrator above, a student with a cranky attitude might think of her as the mean lady in the office, while a teacher who is in a good mood and enjoys his or her work might think of her as Miss Jones from the school district. The character's mood will color how they describe their surroundings and how they relate to the characters around them. A character who is in a good mood would simply note a car braking in front of them in traffic and slow down. A character in a bad mood will likely rant about how the jerk in front brake checked them. This leads into the next aspect of character attitudes. How does a character react emotionally to events and other characters? One character might view having to stand in line for a while as a minor inconvenience and turn his or her thoughts elsewhere during the wait. Another character might fly into a rage with impatience and demand to speak to the manager over. The first character might dislike going to restaurants because he or she finds it embarrassing to be waited upon and will get through the experience with stiff politeness. The second character might love going to restaurants and makes all sorts of unreasonable demands upon the waiter. Character attitudes and how they emotionally react to situations and each other is an excellent way to differentiate characters and therefore create unique voice. #4: Knowledge. Another good way to distinguish between characters is their individual knowledge and can also help inform the descriptions. For example, during a recent road trip I was listening to the audiobook of Dark Angel by John Sanford and narrated by Robert Petkoff. In the book, two federal agents Letty Davenport and Rod Baxter are assigned to infiltrate a group of dangerous hackers. Letty is an expert on firearms and violence and very physically fit while Baxter is 60 pounds overweight but an expert in all aspects of hacking and computer crime. He doesn't know anything about guns, but he knows everything about breaking into a computer system whereas Letty has only a surface level grasp of computer crime. She knows what a ransomware attack is but nothing about how to actually execute one or repair one. This is a helpful way to distinguish between the character's point of view scenes like we talked about with description. As we said, one character might see a firearm and think it's a black rifle but a character with greater knowledge of guns would immediately identify it as an M16A2. Another character might see a van and just think of it as an old red van, but a character who works as a mechanic would identify it as a 1993 Ford Aerostar. #5: Subtext. Now we come to the great bane and hindrance of human communication, subtext. How characters react to subtext, whether they notice it, imagine it, or fail to detect it at all can help distinguish between character point of views and help create character voice. In this context, subtext refers to an additional implied meaning beyond the actual literal meaning of the spoken words. For example, a woman tells her boyfriend that she hears the Grand Canyon is nice in May. The subtext is that she wants him to plan a trip for them to the Grand Canyon, and the boyfriend may or may not pick up on this subtext. Communication failure of this sort is a common staple of sitcom plots, where many conflicts could be resolved if the participants were capable of communicating clearly. This is something of a cliched example, but we've all had examples in real life where we said something only to have our words totally misinterpreted. For example, say you say, “I don't like fish” and the person to whom you are speaking interprets that as “I hate your cooking.” That might not have been your meaning at all, but the comment was interpreted that way. Or an office manager observes that there are budget cuts. His employees immediately interpret that as impending layoffs when in fact, the manager simply meant that the budget for office supplies and computers has been cut. Subtext provides an excellent tool for distinguishing between characters. One character might completely miss subtext in conversation, while another might imagine subtexts that aren't there at all, like with the fish comment or another character who constantly speaks in subtext and gets annoyed when people don't pick up on their subtle meanings. Hopefully these five tips will help you craft characters with distinctive voices and viewpoints. So that's it for this week. After all that talk about sandwiches, I think I might go look for lunch myself. Thanks for listening to The Pulp Writer Show. I hope you found the show useful. A reminder that you can listen to all the back episodes on https://thepulpwritershow.com, often with transcripts. If you enjoyed the podcast, please leave a review on your podcasting platform of choice. Stay safe and stay healthy and see you all next week.

  | Jacques Renault  | Faith | Motor City Drum Ensemble  | Send A Prayer | James Welsh  | Air Valley | Crakazat  | Holding you close | L2BJ  | Fluviu | Bibi tanga  | Afro Groove on the move | Bosq  | Found your Love (DJ GOLDFINER SAX EDIT) | Wordburglar  | Croque Monsieur | Menehan Street Band  | The Traitor | Free Nationals – SYD  | Shibuya | Katzroar  | Pomegranate Seeds | Banco De Gaia  | Farewell Ferengistan (DJGOLDFINGER SAX EDIT) | Joss Moog  | Hours in the morning

Montréal : la relève pour la mairie se trouve dans le monde des affaires, selon Alex Dubé.  Infestation de coquerelles dans un CHSLD. Ceux qui omettent de s'attacher en voiture pourraient voir leurs permis suspendus. Insultes au hockey, une vraie honte ! Discussion société avec Alexandre Dubé.Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

No Alvorada Gourmet de hoje, Flavio Trombino fala sobre dois sanduíches franceses incríveis: Croque monsieur e Croque madame. Confira!See omnystudio.com/listener for privacy information.

Du croque-monsieur classique au pain de mie au croque-monsieur plus audacieux avec des ingrédients comme le fromage frais, le rôti ou encore le pesto de tomates, vous découvrirez une variété de saveurs à expérimenter. Que vous soyez en quête de recettes rapides pour les repas du quotidien ou d'idées gourmandes pour épater vos convives, cet épisode vous offre une multitude d'options pour revisiter ce lunch classique. Candice Kother vous emmène dans l'univers des croque-monsieur, avec une multitude de recettes revisitées et d'idées créatives pour régaler vos papilles. Vous pouvez également utiliser les restes de la veille, en transformant par exemple un reste de poulet en un délicieux croque-monsieur avec de la mayonnaise, des pommes râpées et du céleri. Pour ceux qui préfèrent le sucré-salé, Candice propose même une version exotique avec le croque Hawaï. Si vous recherchez une option de repas complet, pensez à la recette du croque-monsieur à base de pâte feuilletée. Et pour les amateurs de saveurs originales, notre chef suggère des associations inattendues comme le croque-monsieur au roquefort, poires et noix. Merci pour votre écoute En cuisine, c'est également une émission radio, en direct tous les samedis de 8h30 à 10h30 sur www.rtbf.be/vivacité Retrouvez tous les épisodes d'En cuisine sur notre plateforme Auvio.be Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Ecoutez Recettes de fêtes du 25 décembre 2023 avec Pierre Herbulot.

Difficile à croire après l'écoute de cet épisode mais Marina Rollman et David Castello-Lopes ne s'étaient jamais vus dans la vraie vie. Ils ont small talké sur les différents pains de sandwich, la gradation de la suissesse des cantons suisses et comment voler avec des foulards. "Les femmes marrantes", une nouvelle érotique de Marina Rollman vient de sortir aux côtés de 5 autres écrits dans "Désirer" un recueil publié aux éditions L'iconoclaste : https://bit.ly/3R9AwRC Small Talk est un show Konbini Originals dans lequel David Castello-Lopes invite des personnalités connues pour leur parler de tout sauf de pour quoi elles sont connues. Small Talk est diffusé le mercredi toutes les deux semaines sur Youtube et en podcast. Abonnez vous pour ne rater aucun épisode : https://konbini.podlink.to/smalltalkall Crédits : Animateur : David Castello-Lopes | Producteur, chef de projet et réalisateur : Robin Riccitiello | Direction de création : Raphaël Choyé | Direction de la rédaction : Marjorie Du Manoir | Directeur artistique : Anatole Papu | Programmateur : Alexandre Duarte | Enregistré chez Konbini et mixé par Capitaine Plouf | Monteur : Tom Ferrer | Journaliste : Barbara Silvera Sonigo

Tous les matins à 7h50 sur Chérie FM, Dimitri pose 3 questions sur l'actualité insolite ou légère des dernières 24 heures !

Vous êtes tiraillé entre votre envie de ne pas cuisiner quelque chose de compliqué mais de quand même manger un repas chaud ? Le croque monsieur. Une tranche de jambon et de fromage grillé entre deux tranche de pain toasté. Saviez vous que le croque, monsieur, est loin d'avoir le monopole des sandwich cuisinés. Je vais vous en présenter quelques uns par ordre de difficulté. Enfin, difficulté, c'est relatif, hein. Le monte cristo est un sandwich composé de jambon et fromage emprisonné dans deux tranches de pain, elles-mêmes trempées dans des œufs battus ou de la pâte à frire. C'est finalement un croque monsieur perdu sans sucre, enfin pas toujours sans sucre, certains le mangent avec du sirop d'érable ou de la mélasse. Aucune idée de l'origine du nom Monte Cristo, mais c'est sans doute une référence au croque monsieur qu'on nomme french toast en anglais. French, Dumas, Monte Cristo, pourquoi pas. Le panini est bien trop connu pour que j'en dise une seul phrase de plus. Non, n'insistez pas. Notion honorable au welsh rabbit qui est une spécialité de la côte d'opale. Tartine jambon fromage moutardée, toastée noyée dans une sauce fromagère au cheddar et à la bière. Surmonté d'un œuf et accompagnée de frites. Très roboratif après une journée passée en mer.  Le Bánh mì est un sandwich vietnamien. Baguette garnie de viande et de légumes genre carottes, radis blanc en pickles, concombre, coriandre... Alors, il peut être froid mais la viande qu'il contient est parfois chaude ce qui légitimise ce sandwich dans cette liste. Vestige de la présence coloniale française, le banh mi est une belle alternative au sandwich pour les amateurs de gluten en manque de nouveautés. Learn more about your ad choices. Visit megaphone.fm/adchoices

REDIFF - En 2016, Fanny Ardant a passé son été à répéter la pièce qu'elle allait jouer, "Croque Monsieur". Et elle avait à cœur de le raconter... Anecdotes de vacances, retour au travail... Cet été, retrouvez du lundi au vendredi une archive estivale de Laurent Gerra.

Comme tous les jours, à 13h45, dans "Bienfait pour vous", Mélanie Gomez et Julia Vignali reçoivent des bienfaiteurs qui nous délivrent leurs meilleurs conseils et astuces.

Comme tous les jours, à 13h45, dans 'Bienfait pour vous', Mélanie Gomez et Julia Vignali reçoivent des bienfaiteurs qui nous délivrent leurs meilleurs conseils et astuces.

Cheese PleaseAli Hassan & Marco Timpano melt your hearts on today's episode where they talk about Cheese.A Sneak-Peek:[2:00] Ali takes us through a cheese journey.[7:15] Ali takes us through the Meltability of Cheese and the science behind it. [10:00] The cheeses that don't melt. [11:50] Ali lists good melty cheeses and where Gruyère comes from. [13:50] What happens when a Croque Monsieur gets an egg?[16:10] Cheese caves and how to pronounce Gouda.[19:59] Don't suffocate your cheese.[20:12] Grilled Cheese. [24:32] Cheese boards.[29:31] Cocktails that pair with Cheese (see below for the whole list).[34:40] Ali explains the Michelada.[41:42] Marco tells the difference between Tequila and Mezcal.[42:12] Ali tells his Mezcal story.Cheese and Cocktail pairing:GIN & TONICGin & Tonics pair well with soft and creamy cheeses and white moulded cheeses like brie Camenbert and blue cheeses.Honourable mentions: Stilton cheese and those cheeses that are crusted with herbs. BLOODY MARY /Bloody CaesarBloody Mary's goes quite well with any cheeses that pair well with tomatoes, think dry, or Italian cheeses like Parmigiano or mozzarella, ricotta and even goat cheese.Honourable mention: Burrata.NEGRONIThe Negroni pairs perfectly with any aged gouda will compensate and when you combine the two you get a delicious combination of fruit and nuttiness on the nose with a light, refreshing finish on the palate.Honourable mention: Charcuterie board.OLD FASHIONED The Old Fashioned pairs with a variety of cheeses, The sweetness and caramel notes go well hardy aged cheddar, Grana padano or an alpine-style like Gruyère, Emmental, Raclette, Comté, Appenzeller and Beaufort. These nutty semi-hard cheeses will hold up to the strength of the whiskey.Honourable mention: if your gonna fondue and you don't want wine start with an Old Fashioned.MEZCAL MARGARITAWhen we talk Mexcalarita we go funky — Pair it with that gold standard of sheep's cheese the pecorino. The smoky and earthy Mezcal Margarita.”goes perfect with Manchego, AsiagoHonourable mention: Halloumi & Feta.Quote: “It's like Pavlov's Dog at the other end of this podcast” - MarcoConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

Die Technik spielt leider gegen Steffen und Felix, aber davon lassen sich die beiden nicht beeindrucken. Mit einem vollen Notizzettel rund um die Themen Essen und Sucht, geht’s ohne großes Warm-up direkt in die moralischen Verfehlungen der Woche.   Songs in der Folge Dilla „Girls“ Apsilon „Ein Fuß vor den anderen“

Kevin and Thom today w/sandwich talk to start which included reviews of the Monte Cristo, Croque Monsieur, and Hot Brown. The boys reviewed the NFLPA "Report Card" on the Washington Commanders and answered whether or not any real damage was done by it. Kevin recapped the Terps' loss at Ohio State and the guys talked about whether or not anyone will ever match or exceed Wilt Chamberlin's 100-point single-game record set 61 yrs ago today.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Il n'a pas été inventé par un chevalier Breton suite à une demande de création d'un plat national. Ça aurait été très chouette, mais ça n'est pas le cas. Par contre le croque Monsieur est bien d'origine française ça c'est vrai. Donc, le croque monsieur est basiquement une tartine jambon fromage passée sous la chaleur d'un four ou d'un grill ou d'une poêle ou d'un appareil électroménager prévu à cet effet. Je dis basiquement car suivant votre niveau d'implication dans la création de votre repas, vous allez pouvoir ajouter du beurre, des œufs, de la béchamel et j'en passe. Ca c'est à votre goût, mais de base,, du fromage, du jambon, des choses très concrètes. On vous racontera sûrement l'histoire d'un bistro parisien en 1910 qui, à court de baguette pour servir ses jambons beurre, se mit à griller du pain de mie. Je ne doute pas que l'histoire possède un minuscule fond de vérité bien que vous connaissez maintenant mon recul critique sur ces légendes. Mais de toute façon, on trouve des traces écrites plus anciennes du croque monsieur au moins 20 ans plus vieilles que cette légende de la belle époque. La vraie origine du croque-Monsieur viendra du Welsh qui lui est assez similaire. Originaire du pays de Galle, le Welsh est depuis une spécialité de la côte d'opale. Il s'agit d'un pain toasté au jambon nappé de cheddar fondu dans de la bière. On peut y trouver de la moutarde et un oeuf sur la plat ce qui n'est pas sans rappeler le croque-Madame. Pour terminer sur une note inspiratrice, inspirez vous des différents terroirs pour composer des croques monsieurs originaux. On connait bien sur le croque madame et son œuf à cheval ou le croque hawaï et ses ananas mais on peut aller plus loin. Par exemple, un croque Monsieur d'Emilie Romagne avec du parmesan, de la mortadelle de Bologne et de la crème de balsamique. Ou encore un croque tout fromage, au bleu, comté et emmental servi avec une sauce tomate un peu acide. Le croque Moambe, au poulet, sakasaka et sauce moambe, bien évidemment. Ou alors le croque fusion, un croque monsieur classique mais sans cuisson, mais alors on appelle ça une tartine. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Chasin' the Racin' podcast, Dom is joined with co-host Joe Akroyd and guest Sylvain Guintoli to discuss his varied and lengthy CV including MotoGP, World Endurance, World and British Superbikes and his time as a Suzuki test rider  as well as much more!    Powered by The Global Moto Group  CLICK BUY DELIVER  https://globalmoto.co.uk Billy Arts prints of Chrissy and Dom can be found here: http://www.billyart.co.uk Chrissy merchandise available here:  https://www.edgeclothing.co.uk/store/... SOCIALS Facebook: www.facebook.com/motorbikepod Twitter: www.twitter.com/motorbikepod Instagram: www.instagram.com/motorbikepod Patreon: www.patreon.com/motorbikepod  

Ingrédients : 8 tranches de brioche 8 tranches de jambon blanc 4 tranches d'ananas 50g de beurre 200g de comté en tranches 1 c. à s. de curry Tabasco   Préparation : Préchauffer le four à 200°. Beurrer 4 tranches de brioche sur une face.  Poser 4 tranches de jambon par-dessus. Disposer ensuite une rondelle d'ananas, une tranche de comté, quelques gouttes de Tabasco puis couvrir avec 4 tranches de brioche. Répartir le reste de comté par-dessus, puis saupoudrer de curry. Enfourner 8 à 10 minutes. Recette d'Audrey • La suite sur https://www.radiomelodie.com/podcasts/10556-croque--monsieur-brioche-au-curry.html

Ingrédients : 4 tranches de pain de mie 2 tranches de jambon blanc ¼ de reblochon 1 petit oignon   Préparation : Éplucher et émincer l'oignon. Couper le fromage en lamelles. Faire un sandwich avec 2 tranches de pain, le jambon, le fromage et l'oignon émincé. Faire cuire dans un appareil à croque-monsieur ou au four 10 minutes à 200 °.   Recette d'Audrey • La suite sur https://www.radiomelodie.com/podcasts/10554-croque-monsieur-tartiflette.html

Ingrédients : 8 tranches de pain de mie Purée de tomates séchées 8 lamelles de Saint-Nectaire Roquette   Préparation : Tartiner 4 tranches de pain de mie avec de la purée de tomates séchées. Recouvrir chaque tranche de 2 lamelles de Saint-Nectaire. Couvrir de roquette et fermer avec 4 tranches de pain de mie. Faire dorer dans un appareil à croque-monsieur.   NB : pour obtenir de la purée de tomates séchées, il suffit de les mixer avec de l'huile   Recette d'Audrey • La suite sur https://www.radiomelodie.com/podcasts/10553-croque-monsieur-auvergnat.html

Dans ce 1e épisode du podcast, je te parle un peu plus de moi et de mon parcours avec l'alimentation: Comment j'ai grandi en France en mangeant des croque monsieur congelés Ma vie au Chili et mangeant des avocats tous les jours Mes régimes alimentaires (veggie, vegan, veggie et flexi) Pourquoi mes enfants ne mangeant pas de croque monsieur congelés (mais je n'en veux pas à mes parents)

  Ingrédients : 4 tranches de pain de mie 4 tranches de fromage 12 rondelles de chorizo   Préparation : Sur une tranche de pain de mie, étaler 3 tranches de chorizo. Recouvrir d'une tranche de fromage, puis 3 rondelles de chorizo puis terminer par une tranche de fromage. Terminer par une tranche de pain. Cuire au four 5 minutes à 180°.   Recette d'Audrey • La suite sur https://www.radiomelodie.com/podcasts/10552-croque-monsieur-au-chorizo.html

Neste episódio tratamos sobre Le Croque-Monsieur, tipos de restaurante, francesinha ! Ouça no #spotify, no #applepodcast ou nos outros agregadores de áudio! #fle #flebrasil #fleportugues #frances #francesfacil #francaisfacile #podcast #podcastfrances #aula #curso #auladefrancês #cursodefrancês #online #gramatica #gramaticafrancesa #grammaire #aprenderfrances #learnfrench #fle #fleportugal #flebrasil #flesenegal #fleangola #croquemonsieur #francesinha #sanduiche #plat #cuisinefrancaise #cozinhafrancesa

Ein junger Mann erklettert das Centre Pompidou, um sich zu Tode zu stürzen. Ein Glückstreffer für mich! Wo ist das nächste Straßencafè, um das Spektakel zu verfolgen?

Copoganda? Delicious sandwiches? Murder?!?! This episode definitely has two of those things! I'll give you a hint; Joe is dead. Nah, just kidding. Or am I? Only one way to find out, listen you cowards!!! If you've got a few extra shekels this week, you might consider donating to reproductive rights, which are Once Again Under Attack because this country blows: https://abortionfunds.org/funds Like, subscribe, follow @gabwithbab on Twitter & @gabbingwithbabish on instagram and electronically mail us @ gabbingwithbabish@gmail.com!

durée : 00:31:56 - Circuit Bleu Picardie - Côté saveurs

Vous avez développé un produit innovant ou juste une idée audacieuse mais vous manquez d'un cadre pour avancer ? Rejoignez les Trophées Europe 1 et rencontrez des coachs, des investisseurs ou des responsables d'incubateurs qui vous donneront toutes les clés pour réussir. Envoyez-nous votre candidature à E1-lafrancebouge@europe1.fr et vous serez peut-être bientôt sur notre antenne !

This week Arti and Dan, well Dan, give the Croque Monsieur a go. Lets find out if its edible.

Twee absolute foodjunks met dezelfde fascinatie: de korst. De korst is alles. Volgelingen van de korst, verenigt u. Word korstapostel. Sound engineering door @studiolavalabs, jingle door @bollegijs. Volg @degeens op alle sociale media. Hij is daar. Check mijn website www.roosjepertz.be Volg me op Instagram www.instagram.com/roosjepertz/ En ook op Twitter twitter.com/roosjepertz En ja hoor, toch nog op Facebook www.facebook.com/roosje.pertz Boek me via booking@tram4.be Mail mij via roosjepertz@hotmail.com #belgischecomedy #vrouwelijkecomedian #stand-upcomedian #stand-up

※今回はアナザーパーソナリティーの「あっきーら」を交えて洋画『シェフ 三ツ星フードトラック始めました』をテーマとしての放送回となっています。 なお、この放送回は〈前編〉です。〈後編〉も合わせてご視聴いただけますと嬉しいです。 【サマリー】 同世代で英語堪能な「あっきーら」とワカモノ目線でエンタメ作品を通して他国のカルチャーや違いを知ろうと雑談しております。 洋画の『シェフ 三ツ星フードトラック始めました』を観て、影響を受けた場面やSNSの使い方について話しております。 様々な観点で映画をみておりますので、意見や考えの多様性を感じてもらえればと幸いです。 【UNBUILT RADIO】 滋賀県出身、さとり世代で関西弁ネイティブの「ちはる」がメインパーソナリティーとなり、 「健康」「お金」「英語」「エンタメ」「動画編集」「ガジェット」など、 各テーマに同世代のアナザーパーソナリティを置いて、毎週30～60分程度、体験した出来事をもとに、超・雑談形式で放送しております。 何者でもない未完成な状態から、何者かになりたいと挑み続け、日々思案している「ワカモノ」たちの耳に捧げます。 毎日のお仕事終わり、寝る前、移動中等、ながら作業のお供にしていただけると嬉しいです。 【Topics】※本放送はネタバレを含みますのでまだ視聴されていない方は自己判断でお願い致しますm(__)m ＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ ・こぼれ話（クロックムッシュ） ・『シェフ 三ツ星フードトラック始めました』 ・実話の元になったロイ・チョイさん ●キャスト ・ジョン・ファブロー ・ダスティン・ホフマン ・ロバート・ダウニー・J ・スカーレット・ヨハンソン ●影響を受けたシーン ・あっきーらが影響を受けたシーン ⇒パーシーが旅の中で撮っていた動画のシーン ・ちはるが影響を受けたシーン ⇒リーバーとカールがそれぞれのイズムでぶつかり合うシーン ●ネットリテラシーはリアルな体験を通して高めていく ●英語で名言 ・ちはるが選ぶ名言 ※今回はあっきーらと被りました。 I might not do everything great in my life. I am not a great husband, and I'm sorry I wasn't the best father. But I'm good at this. And I wanna share this with you. ・カールがパーシーにナイフを買ってあげるところもグッと来た ●ナイフもSNSも使い方次第で人を笑顔にできる 是非、興味のありそうなところだけや、ながら作業や寝落ち程度に聞いてもらえれば幸いです。 ＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ ・普段使用しているマイク⇒「SHURE MV7 ポッドキャストマイクロホン : ダイナミックマイク」 ・普段使用しているヘッドホン⇒「Anker Soundcore Life Q30（Bluetooth5.0 ワイヤレス ヘッドホン） ・Twitterアカウントはこちら ・ちはるとよっぴーが運営しているブログはこちら ・毎週UPしているYouTubeチャンネルはこちら ※コメントやリクエストなどはTwitterかこちらのメッセージリンクよりお願いいたします。

On connait tous le croque-monsieur. On va voir ensemble les origines de ce sandwich à base de pain toasté. On va aussi parler du croque madame et du croque mademoiselle. See acast.com/privacy for privacy and opt-out information.

Chaque samedi dans la Table des bons vivants, Laurent Mariotte, ses chroniqueurs et ses invités nous livrent leurs meilleures recettes. Jacky Ribault, chef étoilé du restaurant l'Ours à Vincennes, ouvre son nouveau restaurant Les Mérovingiens à Noisy-le-Grand, Seine-Saint-Denis.

Chaque samedi dans la Table des bons vivants, Laurent Mariotte, ses chroniqueurs et ses invités nous livrent leurs meilleures recettes. Jacky Ribault, chef étoilé du restaurant l'Ours à Vincennes, ouvre son nouveau restaurant Les Mérovingiens à Noisy-le-Grand, Seine-Saint-Denis.

Things we learned this week: If there are no crumbs, it wasn't flaky. Croque Monsieur is a ham & cheese sandwich for the Irish. And the most common roux in Australia is Kanga-roux. Sorry, that was uncalled for.

La cheffe et journaliste dévoile ses astuces pour un croque-monsieur fondant.

Para comemorar o Dia Mundial do Pão, Flavio Trombino passou uma receita fácil, extremamente saborosa e fundamental para o prato de hoje: croque monsieur. Confira! Ingredientes: 16 fatias de pão  2 ovos 300 g de creme de leite sem soro Presunto em fatias Queijo gruyère ou emmental ralado grosso Noz-moscada  Sal a gosto See omnystudio.com/listener for privacy information.

Le saint-Nectaire est un fromage d'Auvergne né au moyen-âge. À l'époque, il se nommait fromage de gléo, un fromage posé sur de la paille de seigle (gléo), souvent élaboré par les femmes et qui servait à payer les seigneurs. Au 17e siècle, le maréchal Henry II de Sénectère en fait la promotion jusqu'à la cour du roi Louis XIV qui l'apprécie beaucoup. C'est lui qui lui donnera son nom.

The Croque Monsieur is possibly the most popular sandwich in France. It has sustained generations of students traveling abroad. On this episode of In The Kitchen with Mary Mac, we talk about this hot ham and cheese treat and tell you how to make your own “Mr. Crispy” at home! Bon Appétit! Be sure to check us out online on Facebook and Instagram (@marymacbakehouse), Twitter (@marymacpodcast), and on our website, www.marymacpodcast.com! You can also find our mixes in person at Standing Chimney in New Galilee, PA and Steel City Craft Emporium in Pittsburgh, PA!

En inneklemt dag fortjener en inneklemt rett. Croque-monsieur er like enkel som den er god. Her er det ingen andre hemmeligheter enn gode råvarer og at den skal stekes i pannen og ikke i ovnen. Oppskrift finner du her: https://www.p4.no/programmer/frokost/christer-lager-croque-monsieur/artikkel/835267/ Episoden kan inneholde målrettet reklame, basert på din IP-adresse, enhet og posisjon. Se smartpod.no/personvern for informasjon og dine valg om deling av data.

AMUSE-BOUCHES Proposé par Roselyne Blondel est animé par Jackie Masse Croque monsieur au saumon fumé Pour ce rendez-vous, notre chef Jackie MASSE nous propose de confectionner des croques monsieur avec de la tomme régionale et du saumon fumé. Des amuse-bouches réalisés en partenariat avec "Jardins de l'Océan", entreprise spécialisée dans le poisson fumé (saumon, daurade, truite, bar, omble chevalier…) et vendu en petites bouchées, en tartare ou en écrasé. La société est dirigée par Frédéric Beauvir et Patrick Coppin, directeur recherche et développement, bien connus depuis trois décennies dans l'univers des produits de la mer boulonnais. Signalons également que le chef Jackie Masse en est l'ambassadeur.

durée : 00:13:33 - "La fourmi et le croque-monsieur" de Yann Quefellec - Yann Queffelec adore écrire et raconter des histoires, pour les grands et pour les petits. Grâce à OLI, vous ferez la connaissance d'un très gentil petit garçon qui avait hâte d'être à demain. L'équipe derrière "Oli" : .Producteur délégué : Léonard Billot .Réalisation : Perrine Malinge .Mixage : Benjamin Orgeret .Graphisme : Louise Aubin

durée : 00:48:06 - On Cuisine Ensemble avec FB Alsace - Doré, craquant et 100% réconfortant, le croque-monsieur se cuisine en moins de deux et régale à tous les coups.

Ashley investigates a gooey, truly miraculous incarnation.Cast includes Bethan Cullinane, James Corrigan & Matthew Kelly.

Heute zu Gast ist Moderator Joko Winterscheidt! Er erzählt aus alten Zeiten, in denen er den Besuch in der Videothek immer mit einem Croque Monsieur verbunden hat. Heute mag er besonders „Ozark“ und Hauptdarsteller Jason Bateman. „Peaky Blinders“ hat er ebenfalls verschlungen, wollte sich im ersten Lockdown sogar die Frisur von Cillian Murphy schneiden lassen. Gemeinsam stellt er mit Steven fest, im Flugzeug schneller weinen zu müssen, einer von Beiden sogar bei Actionfilmen und dass sie bei „Interstellar“ aus dem Heulen nicht mehr rauskommen. Geplaudert wird auch über einen Abend im Sternerestaurant, der in einem desaströsen Kinobesuch mit reichlich Alkohol endete. Die Zwei philosophieren über ihr Leben im Alter und wo die gewonnenen Preise aufbewahrt werden. Ein Gespräch über Quotendruck, die Angst ständig etwas zu verpassen und warum Joko eigentlich so etwas wie Tinder für die Wirtschaft ist. WERBUNG: Mit Sky Q bekommst du alle deine Lieblings-Apps - ganz bequem aus einer Hand. Netflix, Spotify, DAZN, Prime Video und viele mehr. Und jetzt auch Disney+. Mehr Infos unter sky.de/apps Alle Infos und Rabatte zu unseren Werbepartnern unter https://linktr.ee/KinooderCouch

Last time, we talked about ice cream and today we will talk about croque monsieur. If there’s one dish you can make at home that is super easy and really French, it’s the croque-monsieur. With a side of salad, you’ve got yourself a perfect lunch. I encourage you to try. If you do, please let me know. Coincidentally, Marcel Proust will make an appearance again in this episode. Today, the grammar focus is for B students as we will review the two conditionals, present and past. As usual, with this episode comes a study guide that contains the transcription, the vocabulary and the grammar focus. You might want to check it out. Don't forget to download it. Stay tuned!   In this Episode How the croque-monsieur was invented Review the conditionals present and past A challenge for you to shine     Music by Podington Bear

brood kaas CAYENNEPEPER ajuin kaas brood voila een visuele croque janne

durée : 00:46:56 - Les Toqués de France Bleu Azur - Croque Monsieur ou Croque Madame nous avons tous notre façon bien à nous de le faire maison !

Aline Gérard nous emmène dans son univers de créatrice culinaire et d’amoureuse des arts et de la culture: le film Benny and Joon et l'Art du Croque-Monsieur !

Aline Gérard nous emmène dans son univers de créatrice culinaire et d’amoureuse des arts et de la culture: le film Benny and Joon et l'Art du Croque-Monsieur !

Chef Filipa Ferreira from Escolas Do Turismo De Portugal shows us how to make a Francesinha, or Portuguese Croque Monsieur. Francesinha, means “little Frenchie” in Portuguese, and is a sandwich filled with ham, sausage, and steak. The decadent sandwich is covered with melted cheese then a hot sauce made with beer, white wine and port is poured over the top. Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

I've always loved cooking and now that we can't eat out because of the pandemic, I am definitely cooking at home at lot! Aren't you? I would guess that most of us are in the same boat and can't go out to restaurants much. So we might as well make the most of it, right? Buy Join Us at the Table   As you probably know by now, I was born and raised in France. I moved to the US for college and ended up staying for 16 years. If I wanted genuine French food I had to cook it at home because the only French restaurants around me were silly fancy and not my style at all. In Salt Lake City they have this French restaurant called La Caille that has male waiters wearing silly shorts and women wearing sexy milk maid outfits. As if! These people wouldn't know a normal French restaurant if one hit them in the face. Maybe it's changed by now, I haven't been in at least 20 years. So I practiced cooking French meals using American ingredients. That's why I can tell you how it's done! I'm a regular French person and a good home cook. But French food still has this reputation of being fancy and difficult to make. Some of that is reputation is warranted. Trained chefs who compete for attention and Michelin stars go to great length in their professional kitchens. The super star of French food in America, Julia Child, trained at one of the most prestigious cooking schools in Paris. These people go to great length to make amazing food because it's their job. For the rest of us mere French mortals, we don't cook like that. We still love our classic French dishes, but we make the streamlined version at home. That's what I wanted to share with you in my new cookbook. I even put it on the cover: Easy French recipes anyone can make at home. I didn't shy away from the classics, they are achievable as well! My intention is to show you that you can do it, it's not rocket science. Have you met a French person? It's not like most of us go to cooking school! We learn at home and through practice. In the book I recommend you read the recipe you want to try in advance and make sure you have the ingredients you'll need. But that would be the same if you were cooking Chinese food or any other food. I think cooking failures come from the lack of attention. Maybe we've seen our mothers cook and they make it look easy, surely we can just wing it, right? Not really. So read the recipe all the way through once, decide when you want to make it, and jump right in! What's in Join Us at the Table? When you first open Join Us at the Table you see the gorgeous book cover. I must say thank you to my friend Brenda who was on episode 124 for pointing me towards that provider and cover. When I first saw it, it really spoke to me. And even though I went looking at other covers, I kept coming back to that one because it spoke to me. Brenda is an author herself and she has been pushing me to write a book for YEARS. Thank you, my friend. I must also thank the folks in the Secret Facebook Group who saw all the covers I was considering, voted on their favorite and told me why. I took all of that into consideration and made changes based on their comments. I decided to call the book Join Us at the Table as a tie-in to the name of this podcast and also because that’s exactly what I’d like all of you to do! Join us around a French table at least in spirit. The subtitle is Easy French recipes anyone can make at home. I chose that because that’s really the book I wanted to write. Classic French and yet easy enough for the average person to make at home. I have listeners all over the world too! Who knows where you are! But I know from listener stats that 95% of you are in the US, then Australia, Canada, France, then India, the UK, Ireland, Germany, Singapore and South Africa. But there are some listeners in most countries in the world. Imperial and Metric Measurements That’s why I included both imperial and metric measurements. Very few cookbooks do that by the way and I understand why, it’s a pain. I had to measure everything different ways and keep track carefully. I also had to round things up and down and make choices that made sense. There’s one recipe where I said use 1 cup of noodles and two testers told me that was either too much or too little. The truth is it depends on the shape of noodles you use. So, for that one I changed it to a weight measurement because that’ll work every time. The other reason to have metric measurements is that I hope you’ll bring this cookbook to France with you when you visit. And if you rent an apartment here you won’t find cups and teaspoons measurements. Your kitchen may have a scale and a graduated container with milliliters and centiliters, but it won’t have cups. And speaking of having different measuring standards in different countries, you know what else is different? Book publishing standards! I’ve released the book on Kindle as an eBook today. In the next few days I’ll make more versions available through Apple Books and Kobo and for the print version. But if you listen to this as soon as it’s released you won’t find all of them available just yet. Give it a few days. But if you buy the book on Kindle you can open it on your phone and your tablet and your computer. And of course, on your Kindle reader too. The advantage to opening this cookbook on a tablet, phone or computer is that you will be able to see the photos in color whereas most Kindle readers don’t display color. You can get the free Kindle App for your computer for instance and open the book there in full color. Adapting Classic French Foods to Various Dietary Requirements Back to what’s in the book. After the cover, you get to the table of contents. I chose to keep the French names for these recipes. Not because I’m stuck up snob, but because French is my first language and also because I know many of the book buyers will also be Francophiles and podcast listeners. They know these recipes by their French names! The other thing I did that I’ve never seen before is that I list variations on given recipes. There are a ton of vegan cookbooks and gluten-free cookbooks. But I know from experience that there can be people following different diets in the same household. Many of the recipes I share in this book can be made gluten-free or vegan or vegetarian just by making a few changes. I point those out as variations on a theme. So, underneath the normal TOC you’ll find a table with all the variations. So if you’re looking for a classic French dish that can be made gluten-free or vegan you can go straight to it. Then there’s the introduction where I tell you more about me, about my mother, about my influences when it comes to food. I also talk about French children and food. I talk about Terroir and why that matters. And I end with more practical consideration like a tip on how to protect your hands when you’re chopping vegetables. Some thank yous to close, and then we get into the recipes. Easy French Recipes You Can Make at Home Join Us at the Table is not a long cookbook. I didn’t want to deluge you with recipes you’ll never try. I wanted to give you just a few (28 made it to the final cut) that you can try within a few weeks. And I’ll assign a recipe per week that we’ll discuss on social media and then I’ll report on the podcast. That will start next week. I want cooking from this book to be an experience more than a thing you buy and forget. Salad Recipes So, the book starts with 3 salad recipes. Salade de Chèvre Chaud which I’m sure you’ve had at restaurants because it’s a classic. Would you like to have it at home? I tell you how in Join Us at the Table! Next is the classic French vinaigrette. Have you noticed how small the salad dressing isle is at French supermarkets? That’s because we make our own salad dressings at home and I share my favorite there. Then we move on to Salade Niçoise. Ooh, that one is marvelous and it’s one of those people like to argue about what goes in it and what doesn’t. I definitely have an opinion about that! Then we move on to Fish. I start with Moules à la Normande, you know the lovely mussels with a creamy sauce from Normandy? Those! And it’s easy to make! And then we go all the way across France to Nice in Provence with the Pissaladière which is a sort of pizza with lots of onions and anchovie. But it’s good also without the anchovies for vegetarians. Easy to make and not something you’ve had a million times I bet! Appetizers Then we move on to appetizers and I include a discussion about escargots de Bourgogne. And, one of my favorites Pain à la Tomate. I bet you’ve never had this classic Mediterranean dish and yet it is so good! Really easy, looks great to bring to a party, or when you want a special appetizer at home. French Regional Specialties And then the bulk of the cookbook: French regional specialties. Like I said, I do not shy away from classic French dishes because they are delicious and they’re not that hard to make at home. Cassoulet I start with Cassoulet. I was born and raised in Toulouse, I had to start there, didn’t I? The version I give you preserves the flavors of this wonderful dish but is a lot lighter in calories than the restaurant version. Blanquette Blanquette. This one is funny to me because the way chefs on TV make it, you’d think it was voodoo. It’s not! It is one of the most adaptable French classics ever! Flammekueche or Tarte Flambée How about we go to Alsace now with Flammekueche or Tarte Flambée? That’s one that can be made meaty or vegetarian and yum yum! Poulet Basquaise Now let’s go to the Basque Country together! Poulet Basquaise which you can make the classic way with chicken or if you make it without chicken it becomes Piperade. Probably the healthiest recipe in the book. Weight Watchers would approve! Hâchis Parmentier Hâchis Parmentier. This is the French version of Shepherd’s pie and it’s so delicious! This is one where I delve into a the history quite a lot because it’s really interesting. Boeuf Bourguignon Boeuf Bourguignon: this one is so famous that there are restaurants in France that serve nothing but! It’s so good some families serve it on Christmas Day. And, let me let you in on a little secret: It’s not hard to make at home! Galettes Back to Brittany and Normandy with Galettes Bretonnes. This one might require a bit of practice, but once you get a feel for it you can transform your home into a creperie and make Galette night the same way you’d do taco night. Really good and really versatile. Pot-au-Feu Pot-au-Feu: ah, this one is a personal favorite of mine. I love everything about this dish. The way the beef is cooked, the vegetables, the soup you make with the amazing broth. And, you know what? You get the same flavors if you make it vegetarian. I kid you not! Try it at home, you’ll see! Tarte aux Blettes Another one that I make all the time at home: Swiss Chard Pie. Swiss chard is easy to grow, it’s pretty easy to find a the store too, and it makes for a wonderful quiche-like dish that you can serve with a side salad or take to a party or make and eat over 2 or 3 days if you live alone. My daughter asks for this one all the time. Soupe au Pistou Then back to Provence with Soupe au Pistou. It’s the Provençal chili and is equally good with or without meat. Honestly, I don’t think the pork adds that much to it. You’ll love this one on a winter’s night! Croque Monsieur and Croque Madame Croque-Monsieur and Croque-Madame : so easy to make and so delicious! Turn you kitchen into a Paris bistro and make oven fries to go along with it if you’re feeding hungry teenagers. Side Dishes It’s time for some side dishes now! Gratin Dauphinois How would you like some Gratin Dauphinois? Do you know where the Dauphinois is? It’s above Provence and all the way East up against Italy. This is the French version of Potatoes au Gratin that you’ll find in America. But the French version has no cheese in it. And you know what? It’s amazing. You should make enough for 2 days because nobody ever turned their noses up at those leftovers! Soupe à l’oignon OK, this is one where there’s a big difference between the onion soup I ate at home growing up in France and what they serve at restaurants. I go into details in the cookbook and give you both versions. But I like the simple home version better. You should try it! Ratatouille And back to Provence we go with Ratatouille! That’s another one that lots of recipe authors over-complicate. It’s so easy to make! You don’t have to slave away in the kitchen for hours to eat well. Just follow my instructions! Tian de Légumes Tian de legumes. This is ratatouille for fancy people. It looks wonderful! It’s a little bit more work, but great for when you have company and you want to show off. Béchamel Then a cooking basic. How to make Béchamel. I give you 3 options: with flour, with cornstarch (which makes it gluten-free) and with broth (which makes it vegan). See, it’s all about being adaptable! Gratin de choux fleur This is one I make all the time. You’ll get your vegetables in and I even tell you how to not stink up your house with the cauliflower. Salade Juive This is in honor of my mother who made this a lot and so do I. It’s chock full of vegetables, my version is vegan, but there are lots of variations on this that I explain in the cookbook. Desserts And then desserts! Classic French desserts we make at home. Clafoutis I start with Clafoutis with its wonderful fruits. Crêpes Maison This is something your kids will ask for this over and over again. And it's so delicious and easy once you get the hang of it. Crème Brûlée I am sure you’ve had at restaurants and is so easy to make! It’s best to make it the day before you serve it, but other than that it’s so fast! Tarte Tatin That’s for those of you who want to impress your family for Thanksgiving. Beautiful and delicious! Gâteau au Yaourt And, last but not least, the cake French people make with their kids and grand kid, Gateau au yaourt. Are you ready for easy French recipes you can make at home? Get the book and get cooking! More episodes about French food and wine       Email | Facebook | Instagram | Pinterest | Twitter   Did you get my VoiceMap Paris tours yet? They are designed for people who want to see the best of Paris neighborhoods and put what they are looking at into historical context. There are so many great stories in Paris. Don't walk right past them without having a clue what happened there! You can buy them directly from the VoiceMap app or click here to order activation codes at the podcast listener discount price.   Subscribe to the Podcast Apple Google Spotify RSS Support the Show Tip Your Guide Extras Patreon Audio Tours Merchandise If you enjoyed this episode, you should also listen to related episode(s): 50 Must-Know French Phrases for Hungry Visitors, Episode 161 Traditional French Recipes for Thanksgiving, Episode 172 Pastries of Northern France, Episode 35 The Auvergne Cheese Route, Episode 303 Castelnaudary, Cassoulet and Canal du Midi, Episode 300 Summer Lunches in France, Episode 295 Annie's Cassoulet Category: French Food & Wine

C'est le nouveau rendez-vous proposé pendant ce (re)confinement. Après une première demi-heure de réflexion, toute l'équipe d'On est fait pour s'entendre vous invite à vous faire du bien. Au programme tous les jours à partir de 15h, du cinéma, de la culture, de la musique, mais aussi de la cuisine. Bref, un beau programme pour se concentrer sur, et seulement sur ce qui nous plaît et nous fait du bien. Et aujourd'hui, on parle du célèbre croque-monsieur, et de l'un de plus grands scénaristes français au cinéma, Michel Audiard. Invités : - Sonia Ezgulian, cuisinière, auteur et journaliste - Stéphane Boudsocq, journaliste cinéma à RTL

POV: you’re here because you just binge-watched Netflix’s ‘Emily in Paris’ and have become a francophile. You’re not alone. After watching the whole season of Darren Starr’s latest hit, I found myself reminiscing about the one time I visited France with my boyfriend, which happens to be exactly one year ago today. Drew joins me for this episode, and together we share our favorite moments from our trip to Marseilles and Paris. With only 24 hours to see the big city, and a strict diet looming overhead, could we actually enjoy ourselves? The answer is a resounding ‘oui.’ What’s in this episode: What makes the city of Marseilles so special  Marseilles is the gateway to the Mediterranean  The first food I ate in France, was on a train  Croque Monsieur translates to “Crunchy Sir”  You have to visit ‘Le Panier’ region of Marseilles  Bouillabaisse is the famous fish stew that originated in Marseilles  The ceremony that accompanies eating Bouillabaisse  The adorable part of Paris you must visit? Montparnasse Montparnasse is the Crepe capital of the world  The best meal we had in Paris was in fact a crepe  Crepes are traditionally served with cider Savory or sweet: which crepes are better  The gourmet foods of France that we didn’t get to try  Our travel hack for visiting new cities: bike sharing  The French stereotypes we found to be true, and which ones we debunked The French expression that will win your favor in Marseilles Links from the show:  Drew on Instagram: @Drewpbaldwin Dear Food on Instagram @DearFoodPodcast Dear Food on YouTube Be on the Show Tell us your food stories!  The first time you remember tasting food, your dream dinner, or just a food that you can’t stop thinking about. Call in to leave us a voicemail at 626-709-6551 or send your messages to dearfoodpodcast@gmail.com  Don’t forget to SUBSCRIBE on Apple Podcasts,  and share this episode with a friend! It makes a huge difference for independent podcasters like me.

durée : 00:46:17 - On Cuisine Ensemble sur France Bleu Lorraine Nord - Deux tranches de pain, du jambon, du fromage... pour certains, le croque-monsieur est tout simple mais vous pouvez le décliner selon vos goûts ! Astuces et idées recettes pour les diversifier !

Dominic & Branden explore a different type of book for this week's episode, a cookbook! "Just a French Guy Cooking: Easy recipes and kitchen hacks for rookies" Book by Alexis Gabriel Aïnouz; The guys talk about their adoration of food, Branden's strange interest in France, and Dominic lets you know his favorite eating positions.

In this week's episode, recorded on a Thursday evening, Sarah and Seb drink red wine whilst they chat about power lunches, bagels, roasts and Corden Bleu. They answer a cheese or meat question from a listener and there's a brand new sound from Seb's cosy kitchen. Cheese makes its way out of the cupboard and into a three cheese Croque Monsieur.To find out more or to get involved, visit www.janmorecipes.com or email janmorecipes@gmail.comAllergy and food preference stickers are still available at Carvalho's Café in Streatham, London and at www.janmorecipes.com/tuck-shop

durée : 00:25:56 - Le Grand Miam de France Bleu Gironde

Do you know what a croque-monsieur is?Find more about this traditional French food and learn useful French greetings and salutation vocabulary.Listening to this podcast will definitely help you learn bits of French in an organic way.If you want to learn more, please click here to access a bunch of activities and engaging exercises to deepen your skills.

durée : 00:27:49 - Embarquement immédiat pour la gourmandise ! - chaque jour on cuisine avec les meilleurs chefs de la région. Aujourd'hui, Jean Sebastien MENGIN du restaurant "les pissenlits" à Nancy, nous parle du croque-monsieur. Une recette notée pour la première fois il y a un peu plus de 100 ans, et qui se prête à pas mal d'improvisation...

Tous les jours pendant l'été, à 6h56 et 8h43, Marion Sauveur vous livre une idée de recette pour égayer vos papilles. Mardi, elle s’intéresse à l'histoire du Jambon de Paris, élément indispensable pour sa recette de croque monsieur. 

durée : 00:02:15 - PIANO ET MANDOLINE 78. LE TOASTER A CROQUE - C’est un des grands classiques de la cuisine de bistrot. Typiquement français ce sandwich chaud se fait à la poêle, au four, ou encore mieux : dans un toaster à Croque-Monsieur.

Les Petites Pensées constituent un ensemble de pastilles sonores ; créé en partenariat avec les maisons de retraite de Strasbourg et d'Andlau. Nos ainés nous partagent leurs pensées à travers des anecdotes drôles et des souvenirs poignants. Ces témoignages n'auraient pas été réalisables sans l'enthousiasme des personnes âgées ainsi que l'aide précieuse des animateurs et animatrices. Nous leur remercions chaleureusement et vous souhaitons bonne écoute.

...of wat is het werkzame bestanddeel in XTC?

Godlukten brer seg i studio - det er «guttafredag» ifølge Christer. Episoden kan inneholde målrettet reklame, basert på din IP-adresse, enhet og posisjon. Se smartpod.no/personvern for informasjon og dine valg om deling av data.

Confiture confinée s'étale sans flancher. Chacun chez soi, nos deux amis du savoir continuent à apprendre des trucs et à vous les transmettre à leur façon (mais plus rapidement parce qu'on ne vit pas dans des studios d'enregistrement). Aujourd'hui, nous parlerons des renards domestiques de Sibérie et des mécanismes du cerveau qui font apparaître des visages saints dans le pain grillé (entre autre). 0:43 - Renards domestiques 20:55 - Visages et cerveau  

Dinner in French: My Recipes By Way Of FranceBy Melissa Clark Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Melissa Clark: Hi, I'm Melissa Clark. I am a food reporter for the New York Times and a cookbook author and my latest cookbook is called "Dinner in French: My Recipes By Way Of France."Suzy Chase: You are the most prolific cookbook writer I've had on the podcast with more than 40 cookbooks under your belt and you write for the New York Times Food Section in addition to your weekly column called, "A Good Appetite." This conversation is going to be a two-parter. First let's chat about your new cookbook, "Dinner in French." Then I know we're all desperate to hear some clever ways to use our pantry items while we're at home during the coronavirus quarantine. You first fell in love with France and French food as a child thanks to your great aunt Martha and great uncle Jack. Talk a little bit about your annual summer vacations and how that came about?Melissa Clark: It was a really crazy childhood. My parents were both psychiatrists and this was back in the 70s and 80s. In those days when you were a psychiatrist you had the whole month of August off. If you had any kind of mental issues in August you were stuck, you had to wait until September but it was great for us as a family because we took the month and we would travel. My parents fell in love with France before we were born thanks to my great uncle Jack and my great aunt Martha who took them to France when they were graduating from medical school. They fell in love with France and they took us, they took my sister and me, every single summer. What we did, and this was really unusual back in the day, was we house exchanged. Now people think, "Oh house exchange, Airbnb," they're used to it but especially this was in the early 80s. There was no internet so just imagine typing out letters to strangers in France. There was a directory so you would find these people who were willing to exchange houses but that was all. There was just a list of names.Melissa Clark: We would send these letters and then we'd wait a few months to get letters back. Then we would arrange a telephone call and eventually arrange an exchange but it was this leap of trust and faith, which I don't think, I mean it was strange back then and even now can you imagine if you were going to exchange houses with someone you would Google them and you would find out everything you could about them and you would see aerial pictures of the house. We just went in blind but despite that it was amazing. So there we were, out family of four living in these French people's houses and the French would come to our house and they would take care of our cat, we would take care of their vegetable garden or whatever it was and it was great. It was this really immersive cultural experience every single August. What we did as a family when we got to France was we cooked. We did not cook at home in Brooklyn together. We did not have time. My parents were professionals. As psychiatrists they worked late into the evening. My sister and I were kind of on our own for dinner most of the time.Melissa Clark: In France we ate every meal together and we cooked it together and that's where I learned how to cook. For me, cooking, my first memories and my first love of cooking, it all happened in France.Suzy Chase: In the cookbook how do you pair the way you ate growing up in Brooklyn with French cuisine?Melissa Clark: To me it was the same thing. I didn't have a division of, "Okay this is Brooklyn food and this is French food." To me it was all the same. It was all, "These are the flavors of my childhood" and the flavors of my childhood were my grandmother's food and when my parents did cook. I grew up in a Jewish household so my grandmother's food to me is very Ashkenazi Jewish. I remember baked apples and Shabbat dinner with brisket and latkes and kugel and gefilte fish, you know? That was all very much part of my childhood and not to mention the Brooklyn flavors that I was having and Brooklyn was diverse even back then. I mean, Brooklyn is way diverse now but back in the 80s we were still going out, we were going out for Chinese food, we're getting dim sum, we were going to Lundy's, which Lundy's was this great old fish seafood shack, or not shack, restaurant in Sheepshead Bay and we would get these amazing biscuits and DiFara's Pizza which now is a cult place but back then it was one of our local pizzerias that we would go and get this incredible Sicilian grandma pies.Melissa Clark: It was this mishmash and then French food was just part of that. It's like, oh, we would go to France and we would eat crepes and it was all part of the same thing. So when I develop recipes and think about cooking I'm using all of those flavors from my childhood to create something and I've never really written about it in an organized way until Dinner in French, until this cookbook.Suzy Chase: What made you decide to write this cookbook?Melissa Clark: I spent most of my life a little bit embarrassed about the French connection in my past mostly because I am embarrassed to tell you that my French is terrible. Any time I would tell someone, I'd say I spent every August in France they'd say, "Oh you must speak French" and I even spent a semester in college in Paris and I could never master it. I'm not great at languages, I'm also not great at music. I don't have the ear. I study and I study and I study and I speak passable French. I get around, I'm fine, but I'm not fluent and that lack of fluency, especially because my husband is actually fluent in French which kind of makes it worse, makes me not want to admit to being as close to French food as I am.Melissa Clark: It's a funny thing but as an adult, finally I've grown up and I've decided, "You know what? This is actually part of me and part of my childhood and I'm going to get over the fact that I don't speak it very well" because you know what I realized? I can cook in French. I cannot conjugate but I can, give me a French kitchen and any French ingredient and I can cook with it and make it my own. When I'm cooking, I call it "Cooking in French" you know? I can do it by feel, I can do it by sensory, it's just part of me. Because I am who I am, I'm also very practical. Whenever I think about cooking in French I'm also thinking about how to do it a little more easily. I'm not thinking about classic technique. You know what I'm thinking about? I'm thinking about we forget that French people make dinner every single night for their families, you know? It's not just fancy restaurants and that's, when I say I "Cook in French" that's the food I'm cooking. French home cooking through this like, Brooklyn lens of even more practicality and making it, so streamlining the dishes, making them very accessible so I don't have to do a lot of cleanup after all.Melissa Clark: I'm always thinking, "Can I eliminate a pot? Can I do this a little more easily?" Then I'm adding different flavors in from Brooklyn but also just from my life, from my travels. Cooking in French, it's a very broad definition of what I consider this kind of French food to be.Suzy Chase: It's kind of like your autobiography.Melissa Clark: Yeah in a way. It's all the different parts. It really is. Although maybe we're going to leave out the Swedish first husband because he doesn't really factor in. There's no Swedish recipes in here.Suzy Chase: Yeah.Melissa Clark: Except for that.Suzy Chase: Yeah, we don't need him.Melissa Clark: We don't need him.Suzy Chase: No. I think this cookbook, probably more than your others, really highlights your lighthearted exploration of flavors and cuisines. So many cookbooks I find, especially foreign ones, are so serious, right?Melissa Clark: Yeah it's true. Well you know when you're writing about a foreign to you cuisine, so maybe you are writing about someone else's culture or maybe it's your culture and you're trying to present it to people who are not familiar with it, I think there is actually a big weight on your shoulders because you need to do justice, right? That's important and that is, especially right now in this age of learning about cultural appropriation in food, this is a really important issue. You want to take culture and people's culture and your own culture very seriously but I kind of get a pass on France because it is something that I learned in my childhood and it's also something that I'm not trying to be authentic. That's not my goal here. I'm not trying to present French culture. I would never, ever have undertaken this book if I was trying to do that. I'm trying to give you a sense of who I am as a cook and I am a lighthearted cook to be honest. I love to play with ingredients, I love to play with flavors.Melissa Clark: One thing I read about in this cookbook is I remember when I was a kid, right, we'd come back to Brooklyn and my parents would make these amazing Julie Child type gourmet dinners. They were using Julia's recipes and they were very like, serious about following the recipe. Or maybe they'd use Jacques Pepin, but then the next day with the leftovers I think my dad had made the coq au vin and my mom was taking it and she was slathering it on challah. I think my dad was maybe adding some soy sauce. They were so free in what they did as cooks and I really adopted that. I'm not afraid to play with flavor, I'm not afraid to play with technique. I will take a dish apart and put it back together if I like it better that way but again, I'm not trying to represent French culture. I'm trying to let other cooks know how I do it.Suzy Chase: Dinner in French, I love your introductions to each recipe. Especially the one for Grated Carrot Salad with Preserved Lemon and Coriander on Page 71. Can you talk a little bit about that?Melissa Clark: Basically when you go to Paris and you order a plate of crudités or really anywhere in France and you get all these different little composed salads and I ate a ton of crudités when I was a student in Paris during college because I was also eating a ton of Croque Monsieurs and ham and cheese sandwiches and I was eating a lot of baguettes and boy, was I eating those Pain au Chocolat, right? I was a little worried about balancing my day. I was always concerned about my weight. I mean, this is just something that as a woman you grow up with and I took it in. Also members of my family are heavy so I knew that if I wanted to eat well I needed to eat carefully. This was just always something on my mind. When I was a student and I was in college I would say, "All right if I'm going to eat all of this cheese and oh my God did I eat the cheese? I'm going to have to have crudités a lot. A lot of vegetables." But I fell in love with it because salads in France are so delicious.Melissa Clark: There's so much, especially better than the salads I had in the 80s in New York. We were still kind of gearing up as a food culture. Especially in an every day, you know, fancy restaurants had great salads but when you were a student and you went to get a salad in a diner in New York you certainly didn't get the same kind of salad that you got when you were a student and you went to get a plate of crudités in a café in Paris. You got grated carrots with this delicious vinaigrette, you got sliced beets, you got potatoes, you got lettuce with a bright mustards dressing. It was all so delicious. When I got back I started making this crudités salad, which is what I called it, which is basically grated carrots with a mustardy, yummy dressing. I put herbs in it like coriander, coriander seeds and also cilantro but it was so great. It didn't even feel like I was dieting it just felt like I'm eating something that I really, really love.Melissa Clark: That recipe, which is very evocative to me of my student days is in this book and I absolutely think everybody should make it and then you should go eat the Croque Monsieur casserole because that's how I would do it. It's like a little bit of vegetable, a little bit of ham and cheese and then it all kind of balances out.Suzy Chase: Speaking of Croque Monsieur, I made it the other day, it's on page 42 and can you talk a little bit about that recipe?Melissa Clark: Yeah so Croque Monsieur are, this was the sandwich, I ate so many Croque Monsieur when I was in Paris. It's a ham and cheese sandwich but it's toasted and then they put bechamel on top. So bechamel, a white sauce, cheesy white sauce on top of your sandwich and then they broil it and it gets all golden. It's so good. I mean, I'm sorry, our grilled cheeses are good, I love a grilled cheese any which way but Croque Monsieur might be my favorite. What I did was I took those flavors and I put them into a casserole. So you make little ham and cheese sandwiches and you line them up in a casserole dish and then you pour bechamel over the whole thing and cheese and yeah. It's really good. Bubbly, hot, cheesy, hammy, the perfect brunch dish. I mean, I think it's perfect for supper, too. I mean, it's all a light supper but it's kind of one of those easy, everything goes in the oven casserole suppers. Then all you do is serve it with a big green salad on the side and you've got the best dinner. Glass of Beaujolais wouldn't hurt.Suzy Chase: Also I think this is a good recipe for right now so we can still find the white sandwich bread around at our bodega, you can still get sliced ham and I think this is great for our pandemic situation right now.Melissa Clark: Yeah, it's one of those pantry staple recipes that we need, everybody needs to really start thinking about clever ways to use pantry stable items. I'm thinking about that a lot myself. I mean, right now I'm really lucky. I'm in Brooklyn, you're I don't know how it is in the West Village, grocery store lines are long but we still can get everything and hopefully that will remain. At the same time, we don't want to go shopping too often. You want to use up all these pantry staples that you stocked your kitchen with.Suzy Chase: Your mother taught you how to get dinner on the table fast and make it taste good with what you had in the house. This is what we're grappling with right now as many of us are stuck in the home during the coronavirus pandemic. In your home in Brooklyn how are you dealing with the idea of potentially cooking three meals a day for weeks with limited access to the outside world?Melissa Clark: I'm pretty prepared. I did stock my pantry. I wrote about it for the Times and I practiced what I preached. I have a lot of beans and pastas and rice and canned fish. I'm very lucky in that I have a separate freezer in my basement. I know it's extremely lucky so I've got meat in there-Suzy Chase: So lucky.Melissa Clark: I know, I know, it's like if I just had a little freezer, I know you're in the West Village with a small freezer-Suzy Chase: Yep.Melissa Clark: That's much harder. I feel like I'm actually ahead of the game a little bit but at the same time we all have the same limitations on, "Okay all right now what? We've got our pasta and our rice and our tuna and now what are we going to do with our pasta and our rice and our tuna?" I think my job going forward is to help people think of creative ways to use everything so that we don't end up getting bored. Cooking can be a very calming process, especially right now when things are scary out there. Cooking calms you, at least it does for me, and it's also very creative. I'm hoping that people will come out of this more eager to cook, a little less afraid to try something new and I mean, also you're not cooking for entertaining, which is very different. I think most of us spend a lot of our time cooking for friends and we're thinking about what other's are going to think of what we're making but it's just for us, it's just for family. I'm hoping that people are going to use this time to experiment, get comfortable cooking things and I'm going to be there. I'm here to help.Suzy Chase: So much tuna.Melissa Clark: So much tuna.Suzy Chase: So much tuna. I don't think I'm alone when I say I have over 10 cans of tuna right now. How about that tuna dip of yours? I think it's in your dinner cookbook?Melissa Clark: Yeah. Oh, see tuna dip is great. My mother used to make this salmon mousse recipe when I was growing up. I think it was a Julia Child recipe. She would take, I think she would use canned salmon actually and put it in the blender with mayonnaise and she'd set it with gelatin and cream and it was this beautiful thing. My version of that is almost more like an Italian tonnato sauce. I take a can of tuna, I put it in the blender with olives and capers and yes, some mayonnaise and herbs and garlic and I make this tuna dip, which if you put it in the fridge it gets cold and firm and you can spread it on bread like a pate but you can also use it as a pasta sauce, you could put it on top of rice. It's fantastic if you add a little extra oil, so you make it very, very runny and you use it as a dip for veggies. It's just so versatile and so flavorful and it's like when you're getting tired of tuna casserole and tuna salad sandwiches, this is the dip to make you ... It has so much flavor in it you're like, "Oh, right. This is why I love tuna." It also has anchovies.Suzy Chase: Let's say we have a big tub of steel cut oats. What can we do with them?Melissa Clark: Steel cut oats are great to have. Not just for breakfast, either. Yes, you can make them for breakfast. I've been baking them lately which I really like. I wrote about this in The Times recently of baked steel cut oats. It's pretty much the same as if you do them on the stove except that you throw them in the oven and then you don't have to worry about them. You can season the cooking water, well first of all you can use milk if you have some but you can also add spices and I added some almond butter recently to the cooking water. Your general proportions for steel cut oats is one to three. So one cup of oats to three cups of water and you just bring it to a simmer either on the stove or you add boiling water to a casserole dish, cover it with foil and throw it in the oven for an hour. Either way but just think about what you can season that water with, different toppings but also don't forget oats are fantastic savory.Melissa Clark: If you think about polenta, we love savory polenta, oats can be used in the exact same way. Try cooking them in broth or maybe with a couple of garlic cloves and a bay leaf and then use that yummy savory kind of mushy starch as you would a bed of polenta and just throw lots of stuff on top of it. It absorbs, it's just like a great sort of bed for yummy other flavors. Or like mashed potatoes, same kind of thing, mushy, comforting, savory, add lots of butter and salt. It's just, oh, and Parmesan too. Risotto, think of it as risotto except it's oats.Suzy Chase: We all have tons of pasta on hand. Help please.Melissa Clark: I know right.Suzy Chase: So much.Melissa Clark: Yes, I mean, pasta never gets old. I'm never tired of making pasta. When you think about, I mean, all of those wonderful dishes. You can go to Italy for a month and eat pasta every day and not get tired of it and you can do the same thing in your kitchen except you're not, unfortunately, in Italy which is I guess right now good but in general bad. Think about the simplest Cucina Povera recipe, right, which is just things that you have in your pantry anyway. Maybe you have a can of anchovies, maybe you have some bread crumbs. Right now this is a time to be saving those bread scraps and making bread crumbs if you don't already. Saute’ them in garlic with some Parmesan and that with some olive oil is a fantastic pasta topping. I use little bits of leftovers as the base for pasta sauces all the time. Those left over roasted veggies I'll chop up, saute’, add some butter and throw them on top of pasta. You probably have cans of tomatoes if you love pasta you should have some plum tomatoes on hand and simmering those into a sauce of course is just the most basic, elemental thing you can do.Melissa Clark: If you have access to a sunny windowsill I would say now's the time to get some basil seeds and start planting and even if you don't-Suzy Chase: That's so smart.Melissa Clark: Maybe you'll have pesto in a month. My neighbor works at the Brooklyn Botanic Gardens and unfortunately they closed, which I was hoping I'd be able to walk outside in their gardens but we can't. However, she did bring me some basil seeds before they closed so I'm about to embark on a whole exciting little gardening trip here in my Brooklyn spot, see if I can grow. I have the brownest thumb. People, it's funny because when people call me up, my friends call me and say, "Okay I'm looking at a chicken. What do I do?" Because they have no idea how to cook and I get those calls a lot from my good friends. I'm going to do the same to my friends who garden. "All right I've got the basil seeds. Now what do I do?" So I'm very sympathetic if you can't make a chicken so please be sympathetic and teach me how to grow something.Suzy Chase: Tell us about your sardine and tomato toast recipe on page 135 in Dinner in French.Melissa Clark: Sardine toasts are my, I mean, they're my go to dish. We probably eat sardine toast once a week under normal circumstances. Not even when we're eating from the pantry, just on a normal week because we love sardines. This sardine toast recipe in Dinner in French is almost provincial in feeling because it has tomatoes and garlic and basil and sliced onions but I want to start with the basic sardine toast for people out there who are listening and they've just got their sardines and their bread and what do you do, right? You toast your bread, and this is important to use the best bread you can. Crusty like a baguette or any kind of country bread if you've got it. Toast it until it's crisp and then take a halved garlic clove and rub it all over and the garlic will get in the bread. Then you season the bread with some kind of fat. I think I used olive oil in the cookbook but you can also use butter and the fat helps spread the flavor.Melissa Clark: Then you add a little salt and if you have a tomato that's decent you can cut the tomato in half and rub those tomato guts all over that bread, almost like a Pan Con Tomate like a Catalan bread and tomato dish. We're bringing Spain in here, we're bringing France in here, we're bringing Italy. This is a very cross cultural dish but you don't even need the tomato. Just, you've got your garlic and your fat, your oil or your butter, you lay your sardines down with some thinly sliced onion or scallion or shallot and maybe some herbs if you have it or maybe some sliced tomatoes if you have them. Even if you don't, the elements are bread, garlic, fat, so say olive oil, sardines, some kind of thinly sliced onion material, salt and pepper and another drizzle of olive oil. It is divine.Suzy Chase: Eggs. Should we be stocking up on eggs?Melissa Clark: Yeah, eggs last forever. I mean, not forever but they'll last a month. They last a really long time. Get a lot of eggs, put them in the fridge. You can also leave them on the counter for about a week they'll be fine.Suzy Chase: Really?Melissa Clark: Whenever we make eggs in our house we boil them and we start with room temperature eggs so I always have about half a dozen eggs sitting out in a basket on my counter and we use those eggs for soft or hard boiled eggs. When my fridge is crammed I will keep a carton of eggs out and again, like I said, they will last for at least a week out of the fridge. Especially if you keep them in the carton. So don't worry. Don't freak out about eggs. Eggs are not like milk and butter. Even butter lasts a few days out of the fridge. I mean, we in America tend to get really nervous about perishability but in these moments when you're actually eating everything you're buying because you're cooking at home you're going to use this stuff up. So eggs and butter can be out of the fridge. Eggs for a week easily, butter for a few days. Milk unfortunately does have to go in your fridge unless you get shelf stable milk, which is another thing that we should stock up on if we drink milk and we like milk. Get some UTH shelf stable milk and that will keep in your pantry for a long time.Suzy Chase: You love a good sheet pan recipe. Could we do something with chickpeas on a sheet pan?Melissa Clark: I love a sheet pan recipe. I love chickpeas on a sheet pan. So roasted chickpeas are delicious, a great snack. Toss them with olive oil, salt and whatever spices you have around. I like to use garam masala but you can also just use cumin or a little bit of cayenne and there are different ways to do it. I like to do it in a hot, hot oven. I do 425 or 450 and when you start to see them sizzle, it takes like half an hour sometimes depending on how wet your chickpeas were, before you even do that take your chickpeas out of the can, dry them off with a kitchen towel and then coat them in oil and spices and salt and blast them in a hot oven. They're so crispy you can't stop eating them. I just love them. [inaudible 00:23:29] to that basic thing, if you've got a chicken, chicken parts or a whole chicken, throw it right on top. Just right on top of that sheet pan full of chickpeas and the chicken fat will season the chickpeas even more and make them even more crunchy and delicious. Chicken and chickpeas is one of my favorite sheet pan meals. I have a recipe for that in my dinner cookbook.Melissa Clark: Again, they can also be he bases for a vegetable dish. You can have chickpeas and you can put all kinds of veg for roasting along with them like sliced carrots and maybe cherry tomatoes if you have those little non-seasonal cherry tomatoes right now that I know that I have, just throw them on the sheet pan. They get so much better when they're roasted in spices along with some chickpeas. Potatoes are great there, too. There's a lot you can do. Just think of the chickpeas are the base and then you're going to add either a protein or more vegetables.Suzy Chase: In terms of fresh fruits and vegetables what are some varieties that keep for a while?Melissa Clark: Think about root vegetables and boiled vegetables. So aside from you know that you can keep onions and garlic and potatoes in the pantry for months, they keep for months, and sweet potatoes but then think of the ones that you might want to keep in the fridge like radishes keep for a month for sure, I've kept radishes in my fridge for a long time. Turnips, which turnips when they're fresh and juicy are delicious raw. I like to slice them into salads. Fennel is another thing that keeps for a long time, carrots of course, celery. Stock up on those things, keep them in your fridge and then if you can't get lettuce at least you can make a salad from all these juicy, crisp vegetables that you have lying around.Suzy Chase: So bars are closed in New York City. No more happy hour for us. Do you have a delicious quarantine cocktail idea?Melissa Clark: Yeah we're big Campari drinkers so we've been making Negronis that and Boulevardiers and the thing about a Negroni and a Boulevardier is it's the same drink with a different booze sort of as the center of it and it's such an easy drink. I don't really mix cocktails very well because I'm a little bit sloppy, I'm not precise. My husband bakes the bread and he mixes the cocktails and he does both of them much better than I do. I can make a Negroni or a Boulevardier. This is how you do it. It's equal parts which is so great because equal parts, right? That means for me I can eyeball it. I just put it all into my little rocks glass, equal parts Campari and then for a Negroni it's gin and for a Boulevardier it's whisky, like usually we use rye whisky but you can use bourbon, then sweet vermouth. Then you just take some orange zest and squeeze the oils into it. You do a twist, is the cocktail word for it, see I'm bad with cocktails, and some ice cubes and that is it. It is the perfect drink that even I can make.Suzy Chase: Now for my segment called "My Favorite Cookbook." Aside from this cookbook what is your all-time favorite cookbook and why? And I can't wait to hear this.Melissa Clark: Okay so I can't name a favorite because I can't have a favorite child even though I do have a favorite child because I only have one child but if I had two children I couldn't name a favorite. I can't name a favorite cookbook but the one I'm reading right now, I'm reading a lot of Jane Grigson and Jane Grigson is a British author who wrote a lot of cookbooks back in the 60s and 70s and 80s. She's fabulous. Her stuff is fresh, seasonal food that is really simple in it's essence but that she shows you how to make your own. She shows you how to adapt it and I love all food writing that is adaptable and open hearted in that way. I love people who teach you how to make things delicious in the way that you like them and Jane Grigson absolutely does. Any of her cookbooks, she has a book called "English Food" which I love but any of her books are great.Suzy Chase: Well that's what you do for us.Melissa Clark: I try. I try, darn it.Suzy Chase: Where can we find you on the web and social media?Melissa Clark: I am Instagramming like a fiend these days because I'm trying to share recipe ideas for people who are cooped up. So find me on Instagram primarily at Clarkbar. So Clarkbar like the candy, which is not good branding because on Twitter I am Melissa Clark.Suzy Chase: James Beard said, "Food unites us. It brings us together." Thank you for all that you do to bring us together and thanks for coming on Cookery by the Book podcast.Melissa Clark: Thanks for having me, Suzy.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

173. Croque Monsieur Is Not A SandwichRelated links for 173. Croque Monsieur Is Not A Sandwich: Reply to this episode on ykyz: https://ykyz.com/p/f1913e18538e685c015d6df6c3f3b2960fb94955 Snippets With Sophia microcast: https://ykyz.com/c/microcast?&username=snippetswithsophia

Im so hungry. please rate and review this show. special thanks to Riley nzballerz and Mike Calhoun!http://mikeivycomedy.comSupport the cause: https://cash.app/$mikeyivyCall (216) 245-7734 To share your facts! Twitter and TIkTok: @FunfactpodInstagram: @MikeIvystandsup2Support the show (https://cash.app/$mikeyivy)

durée : 00:32:10 - On cuisine ensemble FB Sud Lorraine - Chaque jour un chef nous suggère un produit de saison ou une recette qu'on cuisine ensemble avec les auditrices et auditeurs. Aujourd'hui, Pascal Batagne, président de "l'Académie gourmande des chaircuitiers" a choisi le croque-monsieur

Croque-Monsieur de Banana + Crumble de Banana

Jeremie Banet is an executive vice president at PIMCO, one of the world' s largest investment management firms. Jeremie discusses opening and running the food truck 'Monsieur and Madame'. We discuss the balancing act of imagining our circumstances differently. Jeremie values keeping the inner child alive and present, despite the rigors of adulthood.Support the show (http://www.mettlebrain.com/contact-1)

Elles s'appellent MealPal, Too Good To Go, Optimiam, Frichti, Foodchérie, Bibimgo … ou encore La Fourchette. Pour réserver un repas au restaurant, se faire livrer un plat de son boui-boui préféré ou lutter contre le gaspillage alimentaire, il y en a pour tous les goûts en matière d'appli-food ! Après le Covoiturage et la banque en ligne, c'est bien nos habitudes alimentaires que le numérique entend révolutionner. A coup de publicités sponsorisées et de réclame dans les transports en commun l'impact semble immense. Pourtant qu'en est-il vraiment ? Entre les scandales des livreurs à vélo, la livraison risquant de concurrencer le commerce de proximité et les critiques d'internautes pas toujours vérifiés, le numérique peut-il vraiment remettre en question notre manière de manger ? Nous sommes allés enquêter auprès des jeunes acteurs du monde digital dans un openspace de l'incubateur Station F. Nous avons aussi testé deux applis nouvellement arrivées et qui connaissent une croissance fulgurante … En route dans le monde merveilleux de la Foodtech ! Test : Too Good To Go MealPal Avec la participation des Carrés-Croque Monsieur  et de la Maison des Protéines  

Elles s’appellent MealPal, Too Good To Go, Optimiam, Frichti, Foodchérie, Bibimgo … ou encore La Fourchette. Pour réserver un repas au restaurant, se faire livrer un plat de son boui-boui préféré ou lutter contre le gaspillage alimentaire, il y en a pour tous les goûts en matière d’appli-food ! Après le Covoiturage et la banque en ligne, c’est bien nos habitudes alimentaires que le numérique entend révolutionner. A coup de publicités sponsorisées et de réclame dans les transports en commun l’impact semble immense. Pourtant qu’en est-il vraiment ? Entre les scandales des livreurs à vélo, la livraison risquant de concurrencer le commerce de proximité et les critiques d’internautes pas toujours vérifiés, le numérique peut-il vraiment remettre en question notre manière de manger ? Nous sommes allés enquêter auprès des jeunes acteurs du monde digital dans un openspace de l’incubateur Station F. Nous avons aussi testé deux applis nouvellement arrivées et qui connaissent une croissance fulgurante … En route dans le monde merveilleux de la Foodtech ! Test : Too Good To Go MealPal Avec la participation des Carrés-Croque Monsieur  et de la Maison des Protéines  

Are you truly following your passion or do you feel lost in the routine of doing it for the money or to please someone else? In this episode, I sat down with Chef Clay of DovteCote in Orlando to talk about how to pursue your passion even when the payoff isn't there right away. Sometimes in life you have to sacrifice now in order to receive the rewards later in life. This is a great episode for many reasons. Take a listen to his story and see how you can relate and use it to improve your own situation. Also, this was some of THE BEST food I had EVER had!!! The CROQUE MONSIEUR was unbelievable. If you're ever in Orlando definitely check them out. They're located in the Bank of America downtown. Tweet me your thoughts on this episode: http://twitter.com/realdeegreene Connect With DoveCote http://dovecoteorlando.com/ https://www.facebook.com/DoveCoteOrlando/ https://www.instagram.com/dovecoteorlando/

¡Oh, la la París! Este podcast de viaje sigue camino: #EnModoAvion llega a la ciudad de las luces y quedamos enamorados. ¿Cliché? Quizás. Pero te contamos todo lo que hicimos y por qué nos gustó tanto. Lo más turístico, los pasadizos secretos, los prejuicios, las comidas y las canciones. Si ya conocés, podés venir a recordar un rato. Y si nunca fuiste: ¡Vení a conocer #París con nosotros! 


 Glosario #EnModoAvion. * Arco del Triunfo * Palais de Chaillot
 * Tour Eiffel (¡Duh! jaja) * Notre Dame
 * Shakespeare & Company * Jardines de Luxemburgo * Estatua de la libertad

 * Latin Quarter * Iglesia de Saint-Étienne-du-Mont * Pantheon * Barcitos alrededor de Rue Mouffetard * Barrio de artistas: Montmartre
 * Sacre Cœur * Vista Panorámica desde la Torre * Vista de la basílica: Square Louise Michel * Mouline Rouge * Café des Deux Moulins (Donde filmaron la peli de Amelie) * Barcito copado: Marlusse et Lapin * Viaje de un día a Palacio y Jardines de Versailles * Fuimos mas no entramos:
 * Museo del Louvre * Centre Pompidou
 * Museo D’Orsay * Catacumbas de París Comida recomendada: * Udon Bistro Kunitoraya * Boulangerie: Croissant, Pain au Chocolat, Eclair, Senoble Famille Gourmande Macarons, Croque Monsieur. * Picnic en Champs du Mars: Pueden hacer las compras en Casino Shop, ahí hay un baño público. Lo que Vimos: * Cine en Campos Eliseos: Blade Runner 2049 * Lorde y Khalid en Zenith París. —————— #viajeros #podcast #podcasteros #podcastdeviaje #podcastenespañol #turistas #nomadasdigitales #digitalnomad #viajeroslatinos #argentinosporelmundo #wanderlust #ondemand #podcasting

Les premiers blockbusters de l'été 2017 arrivent et 24FPS fait le point sur tous les films, ou autres œuvres visuelles, vues pendant le mois de juin.Voici donc les 19 œuvres évoquées dans l'émission par Jerome et Julien, entièrement sans spoiler : Voletarium (à partir de 0h05m05) Rakka et Firebase (Oats Studio) de Neil Blomkamp (à partir de 0h14m30) Conspiracy (Unlocked) de Michael Apted (à partir de 0h27m28) L'Amant Double de François Ozon (à partir de 0h38m25) HHhH de Cédric Jimenez (à partir de 0h44m04) The Wall de Doug Liman (à partir de 1h03m35) The Jane Doe Identity (The Autopsy Of Jane Doe) de André Øvredal (à partir de 1h13m42) Alibi.com de Philippe Lacheau (à partir de 1h27m58) La Momie (The Mummy) de Alex Kurtzman (à partir de 1h33m27) KO de Fabrice Gobert (à partir de 2h08m09) Baywatch : Alerte à Malibu de Seth Gordon (à partir de 2h15m18) In The Deep (47 Meters Down) de Johannes Roberts (à partir de 2h33m50) The Belko Experiment de Greg McLean (à partir de 2h42m01) The Last Girl - Celle Qui A Tous Les Dons (The Girl With All The Gifts) de Colm McCarthy (à partir de 2h51m35) It Comes At Night de Trey Edward Shults (à partir de 3h01m16) Le Grand Méchant Renard Et Autres Contes de Benjamin Renner et Patrick Imbert (à partir de 3h24m25) The Big Sick de Michael Showalter (à partir de 3h34m50) Transformers: The Last Knight de Michael Bay (à partir de 3h40m48) Okja de Bong Joon-ho (à partir de 4h16m00)Bonne écoute, et n'hésitez pas à partager votre avis sur les blockbusters insupportables du moment !Crédits musicaux : Croque Monsieur de Gert Verhulst et James Cooke, et L'Homme Pressé de Noir Désir, issu de l'album 666.667 Club (1996)

For ideally-located, affordable yet authentic Award-Winning French cuisine served in a comfortable, relaxed setting, visit Café Normandie. Café Normandie offers an array of lunch delights ranging from $7 to $13, such as quiche Lorraine, salade Niçoise, Croque-Monsieur, soupe á l’oignon, stuffed croissants, crepes, friand to order and freshly-baked baguette sandwiches. Delicious dinner selections range from $13 to $23, and include escargots de Bourgogne, boeuf Bourguignon, poulet á la sauce moutarde, sea bass with Normandie cream sauce and canard aux pêches. Café Normandie also offers a wine list and domestic and imported beers for your dining enjoyment. Highest-quality ingredients, a casually elegant atmosphere plus a friendly wait staff are sure to make Café Normandie your new French favorite.

On today’s show I discuss the famous Parisian bisto sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison. Find Recipe Below or at Harvest Eating   You are here: Home / Podcast Episodes / 365-Croque Monsieur Sandwich 365-Croque Monsieur Sandwich March 3, 2017 by keith snow Leave a Comment (Edit) On today’s show I discuss the famous Parisian bisto sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison.  See recipe below….!   Corque Monsieur Makes 3 Sandwiches Ingredients: 6 slices of high quality bread, at least 1/2 inch thick, rubbed with butter or oil, griddled until just starting to brown slightly 1 cups whole milk 2 Tbsp  unsalted butter 2 Tbsp  all-purpose flour 1 Tbsp sour cream or crème fraiche 1 egg yolk 2.5 ounces Gruyère, Apenzeller, Comte cheese, shredded 6 slices good ham 1 ounce Parmesan, shredded Salt, pepper and nutmeg to taste. Method: Make Mornay sauce: Place milk in sauce pot over low heat, season with nutmeg, warm to about 125 degrees or so. In saucepot over medium low heat melt butter, then wisk in flour, cook for 2 minute without coloring the roux. Add milk, whisking until it’s all incorporated and smooth. Bring to simmer, cook 2 minutes, mixture should thicken. Turn heat to low Slowly add the cheeses a little and a time whisking to incorporate. Season with salt and pepper to taste. This cannot be bland…so make sure it’s seasoned. Transfer to a bowl, and place plastic wrap in-contact with sauce, refrigerate 2 hours until cooled and very thick. Preheat broiler to 450 degrees and place top rack 8-10 inches from broiler. Layout bread slices on parchment covered baking sheet. Spread cold Mornay sauce on bottom of each slice, add ham, grated cheese, then cover with top slice of bread that has been smeared with Mornay.  There should be Mornay sauce on both sides of sandwich filling.  Top each sandwich with Mornay sauce and more grated cheese. Broil until thee are many brown spots, do not burn. Allow to cool 10 minutes before eating. Chef’s Note: Dijon is optional on the sandwich, best served with cornichons and a green salad.

  Subscribe to the Podcast on iTunes HERE Also available ON STITCHER HERE RTU: Podcast #182 - Recorded on 7.3.14 Sponsored by: No Fuss and Feathers Roadshow: an Evening with Carolann Solebello, Karyn Oliver and The YaYas! THE BIG UNLOAD: We had some some tech difficulties, so Sanpete vamped an open about the World Cup, but once we got going we did a lot of Mets, and Cal got to ask Sandy Alderson 5 questions. Not really but hypothetically.Is there about to be a shift in the ranking for our pantheon of favorite teams?RTU: FUNLOAD: Bishop Big Doughnut remains in Disney, and we are beginning to fear it will be very hard to integrate him back into the land of the unhappy. 

This episode stars Brian Gresko (When I First Held You). It was recorded at La Maison du Croque Monsieur in New York City in April 2014.

Apprenticeship special with Raymond Blanc, Boris Johnson and Jamie Oliver's Apprentices. - Clare Mulley & Lucy Boler present #InGoodTaste - cooking up a storm every week on #ZoneOneRadio - the Mayor of London-funded community radio station for Central London. - This week we're talk to Boris Johnson and Raymond Blanc at the launch of the Brasserie Blanc apprenticeship scheme. Two of Jamie Oliver's apprentices also tell us about their experiences over the last six months at Old Street's Fifteen restaurant. - Then, in the #InGoodTaste kitchen, Lucy cooks a Raymond Blanc inspired recipe - Croque Monsieur. -- www.twitter.com/_InGoodTaste and www.twitter.com/z1radio www.ZoneOneRadio.com www.facebook.com/ZoneOneRadio -- Otis Rush - Working Man Interview with Mayor of London Boris Johnson Jean Febrer - Padam Padam. Interview part 1 with Raymond Blanc Juliette Gréco - Sous les ciels de Paris Interview with Jamie Oliver's Apprentices Eartha Kitt - C'est si bon Interview part 2 with Raymond Blanc Serge Gainsbourg - Colour Cafe Air - La Femme D'Argent Lucy Boler cooking Croque Monsieur Jean Febrer - Padam Padam

EPISODE 29 - Gare de Lille, France, Fitz on the Eurostar. As the tea trollies are rolling by, our big guy compiles this short, sweet selection, to follow the Croque Monsieur. DJs 1/ Atomic Forest - "Locomotive Breath" 2/ Mät Tròi Den - "Black Sun" DJs 3/ Novos Bahianos - "Globo Do Morto" 4/ O Bando - "Alegria" 5/ Os Brazoes - Tao Longe De Mim DJs 6/ Messieurs Richard De Bordeux & Daniel Beretta - "Le Drogue" 7/ Catherine Ribeiro and Alpes - "Jusqu'à Ce Que La Force Me Manque" 8/ Pierre Henry - "Psyche Rock" DJs 9/ Semi-Colon - "Nekwaha" 10/ Strangers - "Love Rock" 11/ Bongos Ikwue and the Groovies - "Sitting On the Beach" DJs 12/ Los Amaya - "Bailen Mi Rumbita" 13/ Rumba Brava - "Baila, Canta y Rie" 14/ Reto Gitano - "Tú Me Gusta Más y Más" DJs 15/ Chango - "Chivato" DJs