Comfort food is an almost universally known concept. You have a hard day, you come home and you eat a gallon of mac and cheese and maybe you just feel a little bit better. Or maybe you had something a little more interesting to sate your hunger. If you identify with this, maybe it’s time you learned a little bit more about French comfort food!
The first documented mention of the croque monsieur was in the second volume of Proust’s “In Search of Lost Time” 1918. The sandwich itself is a masterful combination of bread, cheese and ham. If you add a fried or poached egg on top, the sandwich becomes a croque madame. Due to the simplicity of the basic sandwich, there are almost endless possibilities when it comes to modifying the sandwich to suit different tastes. Some things people love to add are tomatoes, blue cheese, smoked salmon, sliced potatoes or even pineapple!
The origins of the special sandwich is unknown but there are quite a few popular legends that have circulated for some time. One is that a sandwich was left out in the heat and the cheese melted. Another is that a restaurateur had run out of baguettes and wanted a way to have crunchy bread.
Another comforting bread-based French food is pain perdu (also known as French toast). Funny enough, it has existed for so
long that we don’t really know the origins of the dish. It is known to be a decedent of the roman dish aliter dulcia (which translates to “Another Kind of Desert”)which is a cake-type item mostly made up of ground nuts with a custard.
In medieval Europe, the dish took on a form closer to what we consider pain perdue as a way to transform stale bread. This was when it became bread soaked in milk and/or egg existed in a variety of forms.
Today we have a variety of types of pain perdu that are eaten for breakfast, dessert or just as a snack. Since it is so versatile you can make it sweet or savory depending on your tastes. If you want to learn how to make croque monsieur and pain perdu hands-on, join us for our next cooking class! It will be this Saturday, April 29 at 11:15 a.m.