Travel the World...Through Cooking! (page 3)

Travel the World...Through Cooking!

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Updated on Jan 7, 2009


  • 6 tablespoons butter
  • 5½ teaspoons flour
  • 1 cup milk
  • 1 tablespoon Dijon mustard
  • Pinch of ground nutmeg
  • Salt and pepper
  • 8 slices sandwich bread
  • 8 slices Gruyère cheese
  • 8 slices baked ham
  1. Make the sauce: Melt 2 tablespoons of the butter in a small saucepan over medium-low heat. Add the flour. Cook, whisking constantly, until the mixture is bubbling but not browned, about 2 minutes.
  2. Pour in the milk. Cook, whisking constantly, until the sauce is boiling. Continue whisking and boil 2 minutes. Move the pan from the heat. Whisk in the mustard and nutmeg. Season with salt and pepper.
  3. Make the sandwiches: Spread a bread slice with about 2 tablespoons sauce. On top of the sauce, arrange a slice of cheese, 2 slices of ham, and another slice of cheese. Spread 2 tablespoons more sauce and top with another slice of bread. Repeat to make 3 more sandwiches.
  4. Melt 2 tablespoons butter in the skillet over low heat. Add 2 sandwiches. Cook until the bottoms are golden brown, about 4 minutes. Use a spatula to turn each sandwich and cook until the cheese is melted, about 4 minutes.
  5. Move the sandwiches to a plate. Press down gently on each and cut in half. Repeat with remaining butter and sandwiches. Serve right away.

Croque Madame

This is just like the “Monsieur,” but each sandwich is served with a fried egg on top. To fry an egg, put 1 tablespoon butter in a small nonstick skillet and set over medium-low heat. While the butter is melting, crack the egg into a ramekin or small cup. When the butter is melted, pour the egg into the center of the skillet. Cook until the egg is white and the yolk jiggles slightly. Using a spatula, lift the egg from the pan and arrange on top of the Croque Monsieur.

Jamaican Jerk Chicken

Makes 4 Servings

“Jerk” refers to a Jamaican seasoning mix that’s rubbed on meat, chicken, seafood, or veggies before grilling. Its sweet and spicy flavor comes from spices such as cinnamon and allspice. The heat comes from Scotch bonnet peppers, which are among the hottest chiles in the world. In this version, we use cayenne—it’s just as tasty (and a little easier to find).


  • Knife
  • Cutting board
  • Broiler pan
  • Aluminum foil
  • Medium bowl
  • Tongs


  • 2 tablespoons vegetable oil
  • 3 tablespoons firmly packed brown sugar
  • 1½ teaspoons salt
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground allspice
  • 1⁄8 teaspoon ground cayenne pepper
  • 4 boneless, skinless chicken breast halves (about 1 pound/450 g)
  • To serve: Mango Salsa
  1. Arrange the oven rack in the upper third of the oven. Preheat the broiler to high. Line the broiler pan with foil.
  2. In the medium bowl, stir together the oil, brown sugar, salt, cinnamon, thyme, allspice, and cayenne. Add the chicken breasts to the bowl, and toss to coat.
  3. Arrange the chicken on the prepared pan. Scrape any remaining spices from the bowl onto the chicken.
  4. Broil 6 minutes. Remove the pan from the oven and set on the cooling rack.
  5. Using tongs, turn the chicken over. Return the pan to the oven and broil until the chicken is browned, about 5 to 7 minutes. Using pot holders, remove the pan from the oven. Serve hot with the Mango Salsa.

Mango Salsa

Fruit salsas are popular in the West Indies, because fruits like mango and pineapple grow so well there. Carefully cut 2 large mangoes in half, around the pit. Scoop out the flesh and cut up into small pieces. In a medium bowl, combine the mango with ¼ cup diced red bell pepper, ¼ cup diced red onion, ¼ cup chopped cilantro, 1 teaspoon minced jalapeño, 1 tablespoon lime juice, salt, and pepper. Cover and refrigerate until serving.

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