Homemade Croque Madame

Having tried Croque Madame sandwiches in both France and the Be Our Guest restaurant at Disney World, we know that this is one of our favorite savory sandwiches! Awhile back, we decided to see how difficult it would be to make them at home. The recipe turned out to be surprisingly easy, with tracking down Gruyere cheese being the most challenging part! A few weeks ago, we were trying to figure out what to make for breakfast and realized we were inching closer and closer to lunch – the perfect opportunity to whip up some Croque Madames!

Most of the ingredients are ones you probably already have on hand in your kitchen: butter, flour, milk, salt, and eggs. The only other ingredients are Parmesan and Gruyere cheese, thick cut sourdough bread, and sliced ham.

You start off by making the bechamel sauce with the flour, milk, butter, and Parmesan cheese.

While that is finishing, you can start grating your Gruyere cheese and begin prepping your bread on a cookie sheet with ham.

Spread half of the bechamel sauce on top of the ham with half of the Gruyere before adding another slice of bread.

Next step is to toast the bread on a skillet until it is toasted on each side before topping the sandwiches with the remaining bechamel and Gruyere.

The sandwiches go into the oven on broil to melt the cheese and give it a golden brown toast while you finish off the sandwich by frying eggs. We were extra hungry so we did two per sandwich, but one is what the traditional recipe calls for.

Once you pull the sandwiches out of the oven and top them with the fried eggs, it’s time to dig in! One of our favorite brunch items that looks and sounds way more impressive than anyone would guess! Bon Appetit!

To see the full recipe we use, check out: https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/croque-madame-sandwich-recipe-1922870

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Sushi Making Class – Everything You Need to Know

Meagan here to tell you all about our awesome sushi making experience at the Cooking School at Irwin Street! Grant gave me the class as a Christmas present, and we finally had the opportunity to book a class. One of our goals as a couple in 2018 was to cook at home and together as much as possible. We’ve made pretty good on that so far, though we sometimes get in a rut of making the same things every week. We were really excited to try something new at cooking class and settled on sushi making – something neither of us have done before. But since we love eating sushi, we figured it would be the perfect class for us!

Living in Alpharetta, we typically only venture ITP for work or special events. We quickly remembered why we love suburbia life when there was no parking at the cooking school and Grant had to put his parallel parking skills into action. Luckily, it turned out to be a nice day, so the short walk wasn’t bad. The Cooking School at Irwin Street is located in the Irwin Street Market, right down the street to Krog Street Market and the Beltline.

We waited in the market for class to begin, then were brought back to the kitchen by Chef Mihoko. Other than us, there were only another 9 people, which made it great to follow along with the Chef’s instructions and ask questions along the way. Each pair was given their own station complete with all the prepped ingredients. We had sushi rice, nori (seaweed), fresh salmon, crab, shrimp, avocado, peppers, cucumber, and asparagus.

The Chef showed us first how to make the “inside out roll” with the rice on the outside, as opposed to the traditional method with the nori outside. We started by placing our nori on the bamboo mat (covered in plastic wrap to prevent any sticking), then spreading a thin layer of rice across it. TLB Tip: Make sure to dip your fingers in water before ever touching the sushi rice – this is very sticky rice and you’ll end up with more of it stuck to your hands then to the nori! Once you get an even layer of rice, you flip the nori and rice layer over and can start adding your fresh ingredients for the center of your roll.

After placing the ingredients about an inch away from the edge, then slowly rolling it up with the bamboo mat. Once it’s completely rolled, you use the bamboo mat to squeeze it a little more to make sure everything is locked in. Then voila! You have a perfect California roll!

Once we made our California rolls, we had the chance to do whatever we wanted. The whole process is fun and relatively easy once you get the hang of it! You do realize that less rice is more – it goes a lot further than you think. Grant and I each made our second roll, then realized we didn’t have much rice left to do anymore. Luckily, the wonderful Chef shared some of her rice (and salmon) with us so we could make one more!

From instruction to eating, the class took less than an hour and a half. We had no idea how simple it was to make your own sushi and it was delicious when we got to enjoy our own creations! TLB Tip: Most classes are BYOB (with the exception of their knife skills classes), so it would be the perfect date night or activity with a group of friends.

After class ended, the ice cream shop that shares space with the cooking school gave everyone a free scoop of ice cream! Needless to say, we were absolutely stuffed afterwards! We ended our adventure with a short walk down the Beltline, mainly looking for cute puppies.

We are really excited to put our new skills to the test! Next stop for us will be the Buford Farmers Market or H Mart to get all of our sushi making ingredients. We would highly recommend the Cooking School at Irwin Street and will be keeping an eye on their future classes. TLB Tip: They sometimes offer a Groupon which can be a substantial savings! However, classes book up quickly and not all are eligible for the Groupon offer. (New to Groupon? Sign up here!)

Hope you all check out the classes they offer on their website: https://www.irwinstreetcooks.com/ We had an awesome time, and you realize how fun it is to try something completely new. When was the last time you did something for the first time?

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