Chef Frank makes a Croque Monsieur
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Published 2022-10-29
Film, Editing & Production:Karen & Frank Proto
Original music by:Max Ludlow & Brandon Schock
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Bechamel
1 clove garlic, cut in half
4 oz/113 g butter
1 1/2/354 ml cup milk
1 cup/118 g grated gruyere
Assembly
Chilled Bechamel
2-3 slices smoky ham
1 slice bread
Grated gruyere
All Comments (21)
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No music, minimal editing, kinda real timing cooking, i love this channel (fairly good french too)
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@6:16 Chef, I think you've come up with another winner for a t-shirt....."Why not butter?"
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“Use your brains!” Words to live by, Chef Frank. Words to live by.
Also, I like my Croque Monsieur with a bit of mustard and a poached egg. -
I like how approachable your personal channel is, but also like seeing you be able to go nuts on the other channel
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How do I make my Croque Monsieur?
With an egg, I make a Croque Madame! -
make sure it gets everywhere is the best kitchen advice, it changed my life
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Funny how your take on croque monsieur looks more French than how it's usually done everywhere in France: with industrial bread and low quality ham. I've never even considered using better ingredients, I'll try yours 😊
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I really like adding black pepper and nutmeg to my bechamel on this. Maybe the French will complain it ruins the colour of the sauce, but those flavours play really nicely with the cheese for me.
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I love the addition of garlic
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Adding this to the "things to do with leftover bechamel".
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Eating this sandwich is one of my favorite memories of Paris. I make it occasionally, and like a previous commenter (and Julia), put a speck of nutmeg in the sauce, along with a couple of drops of hot sauce. Definitely BLACK pepper! Some people, who shall remain nameless, insist on slathering the bread with mustard, which is heresy IMHO. I love the idea of adding a whiff of garlic and pan toasting the bread in butter!Yum! Okay, now I'm hungry.
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Yours is good. We just fling bacon (and ham) and tomato on a halved baguette, cover with whatever cheese we have (usually cheddar) and throw it under the broiler. I don't think it's really a croque monsieur anymore, but my husband's the francophone so I don't argue. Around here, all the store have fresh baguette every day, which is lovely!
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I'm a huge fan of gruyere mmmm looks good Frank
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Go Chef Frank! Thank you for sharing your version of the French classic. Personally, I'm more of a traditionalist when it comes to most things food related (especially the Croque Monsieur/Madam), but it's always fascinating to see and learn differing techniques too! Keep up the great work 😊
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Chef Frank! Far be it from me to make any corrections, ha ha! I've watched plenty of croque monsier videos and I really like the addition of garlic and making this an open face grilled ham/cheese. With some tomato bisque and a nice glass of white wine this would be quite a filling meal. Thanks!
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That looks as good as the one I had in Paris! Your way is ALWAYS Fabulous Chef!
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Hooray for the garlic!
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Awesome sandwich! Can't wait for my #TimeTo Taste on this one. One concern though, for a lot of the people I know, "Use your brain" isn't the best course of action for guidance. LOL
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Add a slice of fresh tomato (the pink type is preferably the best)
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i like making it into a croque madamme, just an egg and it makes it into a great breakfast
