Some days, I want to be back in Singapore sitting at the corner table for four atop Palais Renaissance, overlooking the wet, rather-unkept garden that belongs to the Thai Embassy. It doesn't matter how humid the weather can be, that little spot is always cool and relaxing. And it doesn't matter how the atmosphere at P.S.Cafe can be a tad too lively for one's comfort. Chances are, the sight of their croque monsieur brings about temporary deafness. It was one of the husband's favourite ways to start the weekend, after which we'd stroll along Orchard Road to buy papers from the lady in front of International Building, and cut through Claymore Road to get home. Or if we're feeling lazy, hop on bus 132 or 106. Those were the days.
Just this week, when the husband wanted a ham and cheese sandwich, I thought why not have croque monsieur instead? It's not that difficult to make - the only extra bit being the béchamel sauce. I don't have a foolproof recipe for it, but hand on my heart, it's butter, flour, milk and a whole lot of "look and feel". It all boils down to what one is using the sauce for, and hence the kind of consistency that's required: runny, creamy, or just "Very. Thick.".
So shown above is basically two slices of rye bread, lightly buttered and toasted; dijon mustard spread on one inner side; two slices of 1/8-inch thick ham with grated cheese; assembled on parchment-lined baking tray; smothered with béchamel sauce (of the third category); and finally broiled on high for about 5 minutes. Check out the browned edges of the parchment paper. Had it been left any longer in the oven, it would have caught fire!
Lesson of the day: use aluminium foil for broiling.
P.S.: (Pun intended!) I would also like to put on record that the caesar salad with rosemary & honey dijon chicken from P.S.Cafe is the best in town. Looking at the menu is just my being courteous. It's always this for me, and when I'm greedy, I'll have it with an iced mocha and the orange flourless cake. Now I'm hungry.
Just this week, when the husband wanted a ham and cheese sandwich, I thought why not have croque monsieur instead? It's not that difficult to make - the only extra bit being the béchamel sauce. I don't have a foolproof recipe for it, but hand on my heart, it's butter, flour, milk and a whole lot of "look and feel". It all boils down to what one is using the sauce for, and hence the kind of consistency that's required: runny, creamy, or just "Very. Thick.".
So shown above is basically two slices of rye bread, lightly buttered and toasted; dijon mustard spread on one inner side; two slices of 1/8-inch thick ham with grated cheese; assembled on parchment-lined baking tray; smothered with béchamel sauce (of the third category); and finally broiled on high for about 5 minutes. Check out the browned edges of the parchment paper. Had it been left any longer in the oven, it would have caught fire!
Lesson of the day: use aluminium foil for broiling.
P.S.: (Pun intended!) I would also like to put on record that the caesar salad with rosemary & honey dijon chicken from P.S.Cafe is the best in town. Looking at the menu is just my being courteous. It's always this for me, and when I'm greedy, I'll have it with an iced mocha and the orange flourless cake. Now I'm hungry.
