This is from Melissa Clark’s new cookbook Dinner in French. I made a few minor changes including cutting the recipe in half. It is ridiculously rich and sinful.
4 tbsp butter
1/4 c flour
2.5 c milk
2.5 c grated Gruyere
1/2 tsp herbs de Provence
Pinch of nutmeg
8 slices white sandwich bread
6 oz thinly sliced ham
Heat oven to 375 and spray a 9×9 baking dish.
Melt butter in a medium skillet over medium heat. Stir in flour and cook, whisking, until it turns golden, about 3 minutes. Slowly whisk in milk and whisk until smooth. Stir in herbs, salt and 1 cup of cheese . Whisk till smooth.
Slather bread with mustard, top with ham, shredded cheese and another slice of bread.
Spread a small amount of sauce on the bottom of the baking dish. Place sandwiches in and top with sauce and any remaining cheese.
Bake for 30 – 40 minutes until brown and bubbling.
This is a quick and easy number. Get everything ready in advance. I served with rice and an Asian salad from Trader Joe’s.
12 oz firm tofu, cut into small squats
1″ piece of ginger, peeped and grated
1/4 c soy sauce
3 tbsp rice wine vinegar
1/2 tsp red pepper flakes
Oil for cooking .
Combine all ingredients except oil and tofu in a bowl and set aside.
Heat a large skillet over medium high heat, add the oil and then the tofu. Cook a few minutes per side turning to brown on all side. Once brown on all side, add the sauce and cook for about 4 minutes until it starts to thicken, adding a little water of needed.
Turn multicooker on medium sauté, add pancetta, onion, celery, carrots and cook until soft about 5 minute. Stir in beef, using the back of wooden spoon to break it up, cook until browned. Add tomatoes, nutmeg and bay leaf, stir to combine.
Seal and cook on high pressure for 6 minutes. Once pressure is released, add gnocchi and cook on high pressure for 5 minutes.