ARTISTSwanted.org Occupies Times Square + Paris Bistro Sandwich: Croque Madame

Title: "Jasmine/Never Sorry (for Ai Wei-wei)" Photography by Vicki DaSilva

ART

An event to promote an online art site makes it to a "BIG Screen" in Times Square.

Thirty-five-thousands artists, from all over the globe, submitted art for a shot at having it displayed the evening of June 18, 2012 on a 23 story tall electronic billboard in Times Square in New York. (7pm – 11pm EDST | Broadway between 42nd St & 44th St. New York City, NY, USA) 

The selections were made via online voting. A live webcast of Times Square will allow anyone, anywhere to view the event, virtually: http://www.see.me/june18th/

The Grand Prize Winner is Vicki DaSilva, a substitute teacher in Allentown, Pennsylvania. 

See some of her beautiful light works at her website: 

www.vickidasilva.com 

Vicki DaSilva's "Light Paintings" are captured via still photography.

Category Winners: 

Phillip Stearns of New York, USA (Tumblr Pick) 

Lorella Paleni of New York, USA 

(Cut&Paste Pick)  

Rossella Vanon of London, UK

 (Early Entry Award)

David Schlaich of USA 

(Collector’s Award) 

Runner-ups:  

Richelle Gribble of Los Angeles, USA 

Kathy Goodell of New York, USA

CS-Navarrete of Los Angeles, USA

Kris Kuksi of Kansas, USA

Alvaro Montagna of New York, USA

Wai Ng of New York, USA

Margaret Noble of San Francisco, USA!

Benoit Paille of Montreal, Canada 

Kevin Kearns of New York, USA

Kate Shaw of Melbourne, Australia

Lindsey Thoeng of New York, USA 

(Source: Information and photos from the Artists Wanted website. Images © individual artists, fabricators, respective owners or assignees. Find out more about Artists Wanted at 

www.artistswanted.org ) 

FOOD

Croque Madame

Broiled Ham and Cheese Sandwich with an Egg on Top!

This classic French bistro sandwich, sans the egg, is called Croque Monsieur.

The dish takes its name from the French word croquer, which mean "to crackle and crunch" in other words "the noises made while cooking, cutting and eating" this delight made with crusty bread.

3 tbsp. unsalted butter

3 tbsp. flour

2 cups milk

12 oz. Gruyère, grated

½ cup finely grated Parmesan cheese

Kosher salt and freshly ground black pepper, to taste Freshly grated nutmeg, to taste

12 ¾"-thick slices pain de mie or Pullman bread, toasted

6 tbsp. Dijon mustard

12 thin slices baked ham

2 tbsp. canola oil

6 eggs

Heat butter in a 2-qt. saucepan over medium-high heat. Add flour and cook, whisking, until smooth, about 1 minute. Whisk in milk, and bring to a boil; reduce heat to medium-low and let simmer until slightly reduced and thickened, 6–8 minutes. Add ½ cup grated Gruyère and the Parmesan, and whisk until smooth. Season with salt, pepper, and nutmeg.

Heat broiler to high. Place 6 slices bread on a parchment paper-lined baking sheet, and spread 1 tbsp. mustard over each. Top with 2 slices ham and remaining Gruyère. Broil until cheese begins to melt, 1–2 minutes. Top with remaining bread slices, then pour a generous amount of béchamel on top of each sandwich. Broil until cheese sauce is bubbling and evenly browned, about 3–4 minutes.

Meanwhile, heat oil in a 12″ nonstick skillet over medium heat. Add eggs, season with salt and pepper, and cook until whites are cooked but yolks are still runny, about 3 minutes. Place an egg on top of each sandwich, and serve hot.

Serves 6

(Source: Saveur Magazine Issue #137 )

A microwave version

Ingredients:

• 1/4 cup grated Parmigiano-Reggiano cheese
• 2 Tbs. plus 2 tsp. unsalted butter
• 2 Tbs. all-purpose flour
• 3/4 cup milk
• 1 cup grated Gruyère cheese
• 1/2 tsp. kosher salt
• Pinch of freshly grated nutmeg
• 8 eggs
• 4 slices French bread, toasted
• 6 oz. sliced smoked ham
• 1 Tbs. sliced fresh chives

Microwave Directions:

Lightly spray a microwavable plate with nonstick cooking spray. Sprinkle the Parmigiano-Reggiano in an even layer on the plate, forming a 6-inch circle. Microwave at 100% power for 1 minute and 40 seconds. Remove the plate from the microwave. Using a small offset spatula and working around the edges, gently remove the tuile from the plate and transfer to a paper towel to cool.

To make the Mornay sauce, place the 2 Tbs. butter in a 1-quart microwavable glass container about 3 inches high and 7 inches in diameter. Microwave at 100% power until the butter is completely melted, 30 to 60 seconds. Stir in the flour until fully incorporated. Add the milk and, using an immersion blender, blend for about 20 seconds. Add the Gruyère, salt and nutmeg. Cover the container loosely with plastic wrap and microwave at 100% power for 2 1/2 minutes. Remove from the microwave, uncover and, using the immersion blender, blend until the sauce is smooth. Cover and set aside.

Have ready either 4 eight-oz. ceramic ramekins or 4 microwavable coffee mugs about 3 1/2 inches in diameter. Place 1/4 tsp. butter in each of 2 ramekins and microwave at 100% power until the butter is melted, about 30 seconds. Crack 1 egg into each of the 2 ramekins, cover loosely with plastic wrap and place each ramekin on the edge of the microwave tray, directly across from each another. Microwave at 100% power until the whites are set but the yolks are still underdone, about 1 minute. If the whites are not set, continue microwaving at 100% power in 10-second increments. Transfer the eggs to a plate and cover loosely with plastic wrap. Repeat the process with the remaining butter and eggs, rotating between the unused ramekins so they do not become too hot.

To assemble, place 1 piece of toast on each of 4 warmed plates. For each serving, drape one-fourth of the ham over the toast and top with 2 eggs. Spoon the Mornay sauce on and around the eggs. Break the tuile into pieces and lay on and around the eggs. Garnish with the chives and serve immediately. 

Serves 4.

(Microwave Version Courtesy of William Sonoma)

Other versions of the sandwich with additional ingredients are:

• croque provençal (with tomato)
• croque auvergnat (with bleu d'Auvergne cheese)
• croque gagnet (with Gouda cheese and andouille sausage)
• croque norvégien (with smoked salmon instead of ham)
• croque tartiflette (with sliced potatoes and Reblochon cheese)
• croque bolognese (with Bolognese sauce)
• croque señor (with tomato salsa)
• croque Hawaiian (with a slice of pineapple)
• the "Croque McDo" (at McDonald's locations in France)

Until later,

Jack

ARTSnFOOD, is an online publication about the pleasure that the Arts & Food bring into our lives. All rights reserved. Concept & Original Text © Copyright 2012 Jack A. Atkinson under all International intellectual property and copyright laws. Images © individual artists, fabricators, respective owners or assignees.