Gothamist: Eating In: Nice Matin's Croque Monsieur

Jen

Tue, 05 Apr 2005 14:11:05 -0500

This seems like it doesn't need the bechamel - there's already a ton of richness from the pesto, meats, and Gruyere! Drat, now I want another lunch.

yum

Tue, 05 Apr 2005 14:08:08 -0500

well anyway, it sounds yuuuuuummmy. mmm mmm. i might make it into a gothamist croque madame. slightly runny yolk fried egg. oh yeah.

joe

Tue, 05 Apr 2005 13:12:57 -0500

the combination is indeed the standard technique for making a pesto. in my world, following it lands you with a pesto. type pesto into a recipe website and you'll see that there are just as many verisons of pesto as the traditional basil. and they're all called pesto. http://web.foodnetwork.com/food/web/searchResults?searchString=pesto&site=FOOD&searchType=Recipe is the above dish a croque monsieur, considering i didn't make a bechemel like the traditional? better yet, does it matter?

sp

Tue, 05 Apr 2005 12:32:19 -0500

cheese + herbs + olive oil + nuts = a vague description of a paste. pesto is specifically made with basil, olive oil, pignoli nuts and parmesan cheese.

joe

Tue, 05 Apr 2005 12:07:06 -0500

yes, it's 5 oz cheese. cheese + herbs + olive oil + nuts = pesto to me.

sp

Tue, 05 Apr 2005 11:54:08 -0500

sorry, if its made with gruyere and tarragon, its NOT pesto. i'm sure its delicious, but pesto is made with basil and parm as i'm sure you know.

cheese

Tue, 05 Apr 2005 11:49:17 -0500

is that .5 oz or .5 lb, aka 8oz of gruyere?