Barefoot in Paris

Everyone has a favorite chef on the Food Network...right? Well we have to tell you we absolutely adore Ina Garten, also known as Barefoot Contessa! We not only love her cooking style, her unbelievably sweet personality and her love of Paris...but we love her success story! Did you know that she started out working on nuclear energy policies in the White House when she saw an ad for a small food market in the Hamptons that was on sale. Her and her adorable husband Jeffery went to take a peek at it, made the owner an offer and found herself the new owner of "Barefoot Contessa"! Over the next 20 years that mini market turned into a place where 20 cooks and bakers prepared breads, salads, dinners and desserts. After making Barefoot Contessa a huge success, Ina sold it to her employees. Ina began writing amazing and best-selling cook books and began her ever popular Food Network show, Barefoot Contessa! Her story is just another example of how taking a chance on your dream is never a mistake!!

So, my sweet Aunt knows how much we adore Ina and sent us this awesome little recipe note card set by Ina called, "Barefoot in Paris". Ummm what could be better?!? This is, such a fun gift to give someone, especially someone who loves Paris. It is full of multiple copies of 4 French recipes complete with envelopes so you can share the recipes with your friends!


Have you ever had a Croque Monsieur? OH MY GOODNESS....you have to try this recipe, you will not regret it!

Isn't Ina adorable!

Croque Monsieur
serves 4-8
2 Tbls unsalted butter
3 Tbls all-purpose flour
2 cups hot milk
1 tsp kosher salt
1/2 tsp pepper
pinch of nutmeg
12 ounces gruyere cheese grated (5 cups)
1/2 cup freshly grated parmessan cheese
16 slices of white sandwhich bread, crusts removed
8 ounces ham

Preheat oven to 400 degrees
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes.
Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.