Top-Drawer Supper

When I am having a pretty chaotic week, all I want to do is come home, lay in bed, and order take out. Although I find myself retreating to this fantasy quite often, I have discovered my mood changes drastically if I to get in the kitchen, turn on a record, pour myself a glass of wine and cook. Croque madame is one of my favorite indulgences. It's pretty much a sandwich with layers of decadent bechamel, Gruyere, and ham topped with a fried egg. My homemade brown sugar + lemon verbena salted bread is insanely delicious...straight out of the oven with a dollop of butter, it's just too good...and used in homemade Croque Madame sandwiches, completely over the top. This is a treat...serve with a refreshing melon salad and a glass of your favorite Sauvignon Blanc.On The Menu:Croque Madame with Homemade Brown Sugar + Lemon Verbena Salted BreadCantaloupe + Watermelon + Mint SaladCroque MadameMakes 2 Croque MadameIngredients:2 tablespoons organic or raw unsalted butter2 tablespoons organic all-purpose flour1 cup organic whole milk1 cup Gruyere or Swiss Cheese, grated (divided)1/4 cup Parmigiano Reggiano, grated2 tablespoons Dijon mustard4 slices organic black forest ham2 tablespoons fresh organic basil, chopped (divided)1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1/4 teaspoon freshly ground nutmeg4 thick slices of Homemade Brown Sugar + Lemon Verbena Salted Bread (recipe below)2 organic eggs, friedDirections:Melt butter in a medium saucepan over medium heat. Once melted, add flour. Stir for about 2 minutes, until the flour has completely combined with the butter. Slowly add the milk and continue to stir the mixture until it thickens...about 5 minutes. Add 1/2 cup Gruyere or Swiss cheese + Parmigiano Reggiano. Stir until the cheese melts. Add 1 tablespoon of basil, salt, pepper, and nutmeg. Stir. Remove from heat. This is a bechamel sauce. It's delightful in every way...Place two slices of bread on a parchment lined baking sheet. Spread Dijon atop each slice. Layer ham + remaining 1/2 cup Gruyere or Swiss cheese. Place in broiler for 1-2 minutes until cheese is melted. Add the second slice of bread to each. Pour bechamel over each sandwich. Place back in the broiler for about 4-5 minutes. Meanwhile, fry the eggs.Place about a teaspoon of butter in a cast iron skillet over medium heat. Once melted, crack the eggs into the skillet and fry for about 2 minutes. Flip. Fry for another minute. Remove from heat and allow to rest for a few minutes. Place one egg on top of each sandwich. Sprinkle with remaining fresh basil. Serve immediately.Brown Sugar + Lemon Verbena Salted BreadIngredients:3 cups organic unbleached bread flour3/4 teaspoon yeast + 1/4 cup filtered water2 teaspoons lemon verbena salt (recipe below)1 1/4 cup filtered water1 tablespoon organic sugar1 tablespoon organic brown sugar1 organic egg, beaten for egg washDirections:Place yeast in a bowl with 1/4 cup filtered water. Stir and let sit for 10 minutes.Meanwhile, place flour and lemon verbena salt in a large bowl. Stir. Add the yeast mixture to the flour mixture. Mix. Begin to slowly add the water until combined. Fold in the sugar and brown sugar. Knead for about 5 minutes. You can also use a stand mixer fit with a dough hook attachment if you wish. Place in bowl and cover with plastic wrap or a damp towel. Let rest for about 3 hours (this will vary depending on the temperature in your kitchen so keep an eye on the dough and make sure it continues to slowly rise…it should at least double in size).Lightly butter a loaf pan (8.5" x 4.5"). Place dough on a well-floured surface and form into a log-shape to fit in the loaf pan. Place in loaf pan. Cover with a damp towel and let rest for about another hour. Preheat oven to 375 degrees. Brush top with egg wash. Bake for about 25 minutes or until the top is golden brown. Let cool for about 10 minutes...happy baking!Lemon Verbena Salt:Place 1/8 cup sea salt + 2 tablespoons of fresh organic lemon verbena in a spice grinder. Grind for 30 seconds. Store in a small ball jar.Cantaloupe + Watermelon + Mint SaladThe ingredients truly shine in this succulent yet simple salad. Three ingredients...chopped + mixed. So refreshing and nutritious, it's positively delicious with a homemade Croque Madame and a glass of Sauvignon Blanc...enjoy!All you need: 2 cups organic, seedless watermelon and 2 cups organic cantaloupe chopped into large chunks. Mince about 1 tablespoon of organic mint leaves. Place in a bowl. Mix. Eat. Enjoy!This menu also makes a lovely weekend brunch...Recipes + Photos by Cassie Winslow