Cocoflan Cake

Cocoflan Cake | Pinky's Pantry
This cake is a play on my Chocoflan Cake. I was making a Chocoflan Cake for Cinco de Mayo and I started thinking how fun it would be to make a coconut flavored flan cake, so I went out to buy ingredients for a test drive. It took a few trial runs over the next few weekends, but eventually my Cocoflan Cake was born! Thankfully my family doesn’t mind being the guinea pigs who have to taste and EAT all my kitchen experiments.

I like how this final version turned out. The dessert isn’t overly sweet, the cake is moist, and the flan is smooth and creamy. It looks like a lot of steps, but if you read through the recipe, it’s really not hard to do. Give it a try and you’ll see what I mean.
Cocoflan Cake | Pinky's Pantry

COCOFLAN CAKE

Macapuno Topping:

  • 1 cup white sugar
  • ¼ cup water
  • ½ cup macapuno, you can add more if you like

Leche Flan:

  • 4 ozs. (½ box) cream cheese
  • 1 can (14 oz.) condensed milk
  • 1 can (13.5 oz.) unsweetened coconut milk
  • 5 eggs
  • 1 Tbsp. coconut extract

Coconut Cake:

  • 1½ cups all­-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 small can (5.4 oz.) cream of coconut
  • 2 tsp. coconut extract
  • ½ cup butter, at room temperature
  • ¼ cup coconut oil
  • 1 cup sugar
  • 3 large eggs
  1. Prepare a water bath by placing a roasting pan half full of water into the oven.
  2. Turn oven on to 350ºF to preheat.
  3. Combine sugar and water in a small saucepan and place on stove over low heat.
  4. Let come to a boil and continue to cook until sugar starts to caramelize. Watch it carefully! The sugar can burn in an instant.
  5. Once the sugar starts turning reddish brown, take it off the heat immediately. It will continue to darken and you don’t want it getting bitter.
  6. Pour the sugar syrup into a bundt pan and swirl the bundt pan around so the bottom gets evenly coated with the sugar syrup. Be careful. The bundt pan will get very hot so use oven mitts!
  7. Distribute the macapuno evenly over the sugar syrup.
  8. Set the bundt pan aside to cool.
  9. To prepare flan mixture, place cream cheese in a medium bowl and heat in microwave for about 30 seconds so the cream cheese becomes very soft.
  10. Add the condensed milk to the softened cream cheese and whisk together with a wire whisk until well-blended.
  11. Add the coconut milk, eggs, and coconut extract, whisking together well.
  12. Set flan mixture aside while you prepare the cake batter.
  13. To make the cake batter, whisk together flour, baking powder, and baking soda.
  14. In a small bowl, stir the cream of coconut and coconut extract together.
  15. With an electric mixer set on high speed, beat butter and coconut oil together until smooth.
  16. Slowly add sugar, continuing to beat until pale and fluffy, 3 to 5 minutes.
  17. Reduce speed to medium and add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
  18. Reduce speed to low, and add flour mixture in 3 batches, alternating with 2 batches of cream­ of­ coconut mixture.
  19. Beat until just combined.
  20. Pour the cake batter on top of the macapuno-sugar syrup in the bundt pan, smoothing the batter evenly with a rubber spatula.
  21. Slowly pour the flan mixture through a sieve over the cake batter. Don’t worry if it sinks or causes the batter to separate in clumps.
  22. Cover bundt pan tightly with a piece of tin foil and place into water bath in oven.
  23. Bake for 1 hour, then remove foil and bake uncovered for 30 minutes more or until cake springs back when touched lightly in the center.
  24. Remove from water bath and allow to cool to room temperature; then place in refrigerator to chill for at least 4 hours, preferably overnight.
  25. To serve, invert cake onto a large cake plate or serving platter.

NOTES:

  • This cake is best prepared a day or two in advance and kept chilled in the fridge until ready to serve.
  • Macapuno is a Filipino delicacy. It’s basically shredded young coconut that’s been cooked in syrup to preserve it. It’s sold in jars in Asian food markets. If you can’t find macapuno, you can omit it from this recipe.
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Stir-Fry Chicken in Black Bean Sauce

Chicken in Black Bean Sauce | Pinky's Pantry
This is one of the easiest chicken dishes you can make. My local grocery stocks jars of black bean garlic sauce, but you can also find it in Asian food stores. Black bean sauce is a common condiment in Chinese cuisine. It’s made from fermented black soy beans and is really delicious, though extremely salty so use it sparingly. A little does go a long way with black bean sauce. It’s best to start with a tablespoon at a time, tasting and adding a little more at the end if you need to.

STIR-FRY CHICKEN IN BLACK BEAN SAUCE

  • 2 boneless, skinless chicken thighs, cut in cubes
  • ½ small onion, cut into a half-inch dice
  • 1 bell pepper, cut into a half-inch dice
  • 3 tbsp. black bean garlic sauce, or to taste
  1. Heat a little bit of cooking oil in a wok or frying pan.
  2. Add chicken and 1 tablespoon black bean sauce and stir fry until chicken is half cooked.
  3. Add onions and 1 more tablespoon black bean sauce, continuing to stir fry for another minute.
  4. Finally add bell pepper and remaining 1 tablespoon black bean sauce, and stir fry until bell pepper is crisp-tender.
  5. Taste for seasoning, and stir in a little more black bean sauce if desired.
  6. Serve with hot white rice.

Hot Clam Dip in Bread Bowl

Hot Clam Dip | Pinky's Pantry
This is an old recipe that I’ve had for many years. I got it from one of my old cookbooks, but sadly, I don’t remember which one. Probably a Junior League cookbook. Clam Dip is rich, creamy, and utterly delicious. I haven’t tried making it with low-fat cream cheese or mayo, but I don’t see why you couldn’t if you felt inclined to try cutting down on the calories. Let me tell you though, calories or not, this dip is worth every scrumptious bite!

HOT CLAM DIP IN BREAD BOWL

  • 1 (1½-lb.) unsliced round bread bowl
  • 2 (8-oz.) pkgs. cream cheese, at room temperature
  • 1 cup mayonnaise
  • 1 tsp. worcestershire sauce
  • a couple of dashes tabasco sauce, or to taste (optional)
  • 4 (6½-oz.) cans minced clams, drained
  • 4 large green onions, chopped
  • salt and pepper, to taste
  1. Preheat oven to 350ºF.
  2. Slice top 2 inches off bread and reserve for lid.
  3. Cut out insides of bread, leaving a 1-inch-thick shell.
  4. Tear cut-out bread into pieces to use for dipping.
  5. With an electric mixer, beat cream cheese, mayonnaise, worcestershire sauce, and tabasco (if using) in large bowl until well-blended.
  6. Stir in clams and green onions.
  7. Season with salt and pepper.
  8. Pour filling into bread bowl.
  9. Place reserved lid on bread.
  10. Wrap bread tightly in 2 layers of heavy-duty foil and place on cookie sheet.
  11. Bake until filling is very hot and bread is crusty, about 1 hour.
  12. Unwrap bread and place on serving tray.
  13. Remove lid and lean lid against bread at angle for a pretty presentation.
  14. Lid can later be cut into cubes for dipping.

NOTE:  If you don’t feel like doing the whole bread bowl thing, or you just can’t find a bread bowl, you can skip it (like I did in the photo above). Just beat the cream cheese, mayonnaise, worcestershire sauce, and tabasco together in a microwave-safe bowl until smooth. Microwave for 3 minutes or until cream cheese mixture is hot, stopping to stir every 30 seconds. Stir in drained clams and green onions. Microwave 30 seconds more. Stir well and serve with sliced baguette bread for dipping.

Basic Pancakes

Basic Pancakes | Pinky's Pantry
This is my mom’s pancake recipe. She always said that pancakes were the easiest breakfast to make. And the easiest recipe to remember. In fact, you didn’t really need a recipe according to Mom. It was just “1-1-1.” One of everything except for the salt which you cut in half. Funny thing….. Mom was right! Not only is this an easy recipe to make, but it makes delicious, fluffy pancakes. The trick is not to overmix the batter. You want to gently stir the flour and baking powder into the liquid ingredients until the flour is just moistened and you’ve broken up any large lumps. Little lumps are okay. As Mom put it, “don’t worry about it. They’ll disappear during cooking.”

This recipe makes about 4 pancakes (more if you make small ones) but the nice thing is that you can easily double, triple or quadruple the recipe if you’re feeding more than two people. Set out some butter and syrup and have at it!

BASIC PANCAKES

  • 1 cup flour
  • 1 Tbsp. baking powder
  • 1 egg
  • 1 cup whole milk (substitute buttermilk for buttermilk pancakes)
  • 1 Tbsp. sugar
  • ½ tsp. salt
  1. In a medium bowl, beat the egg, milk, sugar, and salt together until well-blended.
  2. Add the flour and baking powder, and stir until just combined. Don’t overmix! You want your batter to be lumpy.
  3. Let the batter rest for about 10 minutes to give any lumps a chance to absorb some moisture.
  4. While the batter’s resting, preheat your griddle to 375°F.
  5. Spread a little butter or margarine on the griddle and pour a scoop of batter onto it. Try not to put too much batter. Remember, the bigger the pancake, the harder it is to flip. You want about  1/3 cup of batter per pancake.
  6. When the pancake is starting to get filled with bubbles and the edges start looking dry, that’s your sign that it’s time to flip the pancake over.
  7. After you flip it over, it takes only a minute or two for the other side to cook.
  8. Serve warm with butter and syrup.

VARIATIONS:  You can add things like blueberries, sliced bananas, chocolate chips, chopped nuts, etc. to the pancake batter for a variation on the basic recipe.

Salade Niçoise with Lemon-Thyme Vinaigrette

Salade Niçoise | Pinky's Pantry
I’m sick as a dog. I caught that terrible flu that’s been going around. I had a fever of 103° and felt pretty darn miserable. Finally got rid of the flu, but my doctor says I now have bronchitis, not to mention I’m wheezing like an old asthmatic. Sigh….. Anyway, since I’ve been laid up in bed, I thought this would be a good time to catch up on the blog and post some of my recipes that have been sitting in draft form waiting for a little tweaking or something before being published, so don’t be surprised to see several posts come out all at once.

Salade Niçoise (pronounced ni swaz) is one of my all-time favorite salads. I believe it originated in France and my understanding is the original is made with anchovies, but never having been to Nice, I can’t say for sure. Every time I’ve had it, it’s been made with tuna and my family likes it that way so I just keep it up — though personally, I wouldn’t mind anchovies. Hey! I happen to like the little guys! Anyway, classic niçoise salad typically has boiled potatoes, green beans, and niçoise olives, but there again from my readings it seems that boiled veggies are frowned upon in some areas of France. Whatever. I happen to think the boiled potatoes and green beans are the best part of this salad! Anyway, give it a try. I guarantee you’ll love it!

SALADE NIÇOISE

(Makes 4 servings)

  • 12 ozs. boston, bibb, or butter lettuce
  • 16 baby yellow potatoes
  • 4 large eggs
  • 10 ozs. haricots verts or slender green beans, trimmed
  • 2 cans (5½ oz. each) tuna packed in olive oil, drained
  • 20 cherry tomatoes, cut in half
  • 1/2 cup niçoise or Kalamata olives, cut in half
  1. Fill a bowl with ice and water and set it aside. You may have to replenish the ice and/or water as needed.
  2. Place potatoes in a medium saucepan, add enough water to cover the potatoes and add a teaspoon of salt.
  3. Bring to a boil and cook until potatoes are fork tender.
  4. Using a slotted spoon, transfer potatoes to the ice water bath to stop cooking.
  5. When potatoes are cool, remove from ice water, cut in half, and set aside.
  6. Place eggs in a medium saucepan and add enough cold water to cover eggs by one inch.
  7. Bring to a boil over medium-high heat.
  8. Let cook for 6-7 minutes until eggs are hard boiled.
  9. Remove eggs with a slotted spoon and plunge into ice water to stop cooking.
  10. When eggs are cool, remove from ice water, peel, and set aside.
  11. Add fresh water to the saucepan and bring it to a boil again.
  12. Add the green beans and blanch till they’re bright green, about 1 minute.
  13. Remove green beans with a slotted spoon and plunge into ice water to stop cooking.
  14. Once green beans are cool, remove from ice water, and set aside.
  15. Divide the lettuce equally into 4 salad bowls.
  16. Top each with 4 potatoes cut in half, 1/4 of the green beans, 5 tomatoes cut in half, 1 egg cut into 4 wedges, 1/4 of the olives, and half a can of tuna.
  17. Drizzle lemon-thyme dressing over each salad.

LEMON-THYME VINAIGRETTE

  • zest of 1 lemon
  • ½ cup lemon juice
  • 1 Tbsp. Dijon mustard
  • 1 small shallot, minced
  • 1 Tbsp. fresh thyme leaves
  • ¼ cup sugar
  • 1 tsp. salt
  • ⅛ tsp. pepper
  • ½ cup extra virgin olive oil
  1. In a small bowl, combine lemon zest, lemon juice, Dijon mustard, shallot, thyme, sugar, salt, and pepper with a wire whisk until well combined.
  2. Slowly drizzle in olive oil, whisking constantly until emulsified.
  3. Dressing will keep in refrigerator for up to 2 weeks.

NOTE:  We like our dressing with a touch of sweetness, but if you want the dressing to be less sweet, feel free to cut the sugar in half or omit it altogether. 

Slow Cooker Hawaiian Pulled Pork

Hawaiian Pulled Pork | Pinky's Pantry
I was watching The Kitchen on Food TV last week and I saw Katie Lee make this pulled pork recipe. It looked delicious so I decided to try making it for Superbowl Sunday. It was really good. I served it in dinner rolls topped with coleslaw for yummy sliders. I liked it because it was different from the usual barbecue pulled pork. I think this recipe will become a family favorite. I’m definitely going to be making it again!

SLOW COOKER HAWAIIAN PULLED PORK`

  • 5 lbs. boneless pork butt or shoulder
  • 1 Tbsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 can (8 ozs.) crushed pineapple
  • ½ cup hoisin sauce
  • 2 Tbsp. honey
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  1. In a small bowl, mix the onion powder, garlic powder, salt, and pepper.
  2. Rub the mixture all over the pork.
  3. Put the pork in a slow cooker and cook on low for 8 hours.
  4. Shred the pork with 2 forks, removing any large pieces of fat.
  5. Pour the broth into a fat separator or skim off the fat.
  6. In a bowl, whisk 2 cups of the skimmed broth with the crushed pineapple, hoisin sauce, honey, soy sauce, and vinegar.
  7. Put the pork back in the slow cooker and stir in the sauce.
  8. Cook on low for 1 more hour.
  9. Serve the pulled pork on Hawaiian buns topped with coleslaw.

[Adapted from Food TV]

Basic Drop Biscuits

Drop Bisciuts | Pinky's Pantry
Drop biscuits are some of the easiest biscuits to make because you don’t have to roll them out or cut them with a biscuit cutter which makes for less equipment to use and less handling. Remember, the more you handle your dough, the tougher your biscuits turn out so you want to handle your dough as little as possible. These biscuits are Old Goat Honey’s favorite because he loves how they’re all crispy on the outside but chewy inside. I love making ham and cheddar drop biscuits, like the ones I have pictured, and serving them with eggs and coffee for breakfast.
Drop Bisciuts | Pinky's Pantry

BASIC DROP BISCUITS

  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. sugar
  • ½ tsp. salt
  • ½ cup butter
  • 1 cup cold buttermilk (can substitute milk)
  • 2 Tbsp. melted butter, for brushing on top (optional)
  1. Preheat oven to 450°F. Line a cookie sheet with parchment paper.
  2. Combine flour, baking powder, baking soda, sugar, and salt together in a large bowl.
  3. In a small bowl, melt 1/2 cup butter in the microwave and let cool about 5 minutes.
  4. Pour melted butter and buttermilk into flour mixture and stir just till mixture comes together. You’ll have a soft, sticky dough.
  5. Drop about 1/3 cup of batter onto prepared baking sheet, about 1½ inches apart.
  6. Bake for 8-12 minutes or until tops are golden brown and crisp.
  7. Take biscuits out of oven and immediately brush tops with 2 tablespoons melted butter, if desired.

VARIATIONS:  You can add things to the dry ingredients like ½ cup shredded cheese, or ½ cup chopped ham, or ½ cup crumbled bacon, or ¼ cup minced herbs, etc., alone or in combination with each other, before combining with the wet ingredients. You may have to increase the buttermilk to moisten the dough some more if you add other ingredients.

NOTE:  For the biscuits pictured, I added ½ cup shredded cheddar, ½ cup minced ham, 2 chopped green onion stalks, and about another ½ cup buttermilk.

Green Dragon Chicken Rolls

Green Dragon Chicken Rolls | Pinky's Pantry
My friend, Pooh, was at Trader Joe’s when they were handing out samples of these rolls. She loved them so much, she asked the lady how she made them, then wasted no time picking up all the ingredients to try making them herself once she got home. She then came over to my house and taught me how to make them.

These rolls make a great appetizer for parties or family gatherings. All the ingredients to make them come from Trader Joe’s but you could really buy them anywhere (except for the green dragon sauce). You can cut the recipe in half if you don’t want to make so many rolls.

GREEN DRAGON CHICKEN ROLLS

  • 1 bag (1 lb. 12 oz.) frozen breaded chicken
  • 8 slices bacon, cooked until crisp, then crumbled
  • 1 cup sour cream, plus extra to use as “glue”
  • 2 – 8 Tbsp. Trader Joe’s Green Dragon hot sauce
  • ½ small head of lettuce, very thinly sliced
  • 1 pkg. (6 sheets) lavash flatbread
  1. Bake breaded chicken according to package directions.
  2. Let cool completely, then chop into little pieces.
  3. In a small bowl, combine sour cream and green dragon sauce. Start with two tablespoons green dragon sauce and keep adding, a tablespoon at a time, till it’s as hot as you like. Three tablespoons is plenty hot for me.
  4. Toss chopped chicken, crumbled bacon, sour cream mixture, and lettuce together in a large bowl.
  5. Place a sheet of lavash bread down on your work surface.
  6. Mound 1/6 of chicken mixture down one long edge of lavash.
  7. Smear about an inch wide of sour cream along opposite edge. This acts as the “glue” to seal the roll closed.
  8. Roll lavash up tightly beginning at side with chicken mixture and ending at side with sour cream, pressing edge to seal well.
  9. Repeat with remaining lavash and chicken mixture.
  10. Wrap each roll in plastic wrap and store in refrigerator until ready to use.
  11. Slice into 3/4-inch thick slices and serve.

NOTE:  If you can’t get Green Dragon sauce, substitute some other hot sauce like Sriracha. You can also substitute tortillas for the lavash.

Pollo Basquaise (Basque Chicken)

Pollo Basquaise | Pinky's Pantry
I always wanted to go to Spain. I mean who wouldn’t want to see the Sagrada Familia, or take a stroll along La Rambla in Barcelona? I would love to tour the Alhambra in Granada, go tapas bar hopping in Madrid, watch the tapping of a flamenco dancer in Seville, admire the moorish architecture of Toledo, or relax on a sunny beach in Ibiza. And the food! I would love to eat paella, jamon serrano, churros con chocolate, turron…. Alas, it’s all still just a dream for me. Maybe someday I’ll finally make it to Spain. For now, the closest I can get is to prepare Spanish dishes like this one.

POLLO BASQUAISE (BASQUE CHICKEN)

  • 12 small new potatoes, peeled or unpeeled (your choice)
  • 3 Tbsp. extra­ virgin olive oil
  • 3 – 4 dried Spanish chorizo sausages (like chorizo de Bilbao), cut diagonally into ¾-inch pieces
  • 8 skin-­on, boneless chicken thighs, halved crosswise
  • salt and pepper, to taste
  • 1 small yellow onion, diced
  • 3 large garlic cloves, crushed
  • 6 sprigs thyme
  • 1 bay leaf
  • 1 small can (4 oz.) tomato paste
  • 1 can (15 oz.) diced tomatoes, undrained
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 10-12 jarred piquillo peppers, drained and halved lengthwise
  • 1 jar (5 ozs.) pimento-stuffed green olives, drained
  • 1 can (15 ozs.) garbanzo beans, drained
  1. Boil potatoes until cooked, drain, and set aside.
  2. In an 8-quart Dutch oven or large, high-­sided, cast ­iron skillet, warm 1 tablespoon olive oil over medium heat.
  3. Add chorizo and cook, turning occasionally, until browned.
  4. Transfer cooked chorizo to a large plate and set aside.
  5. Add remaining olive oil to the pot and raise heat to medium-high.
  6. Season chicken all over with salt and pepper, then add skin side down to pan.
  7. Cook until skin is browned and chicken is cooked through, turning occasionally.
  8. Transfer cooked chicken to the plate with the chorizo.
  9. Lower heat to medium and add onion, garlic, thyme sprigs, and bay leaf.
  10. Sauté, stirring occasionally, until onions become translucent.
  11. Stir in tomato paste and diced tomatoes with the juice.
  12. Cook, scraping up the browned bits from the bottom of the pan.
  13. Return the chorizo and chicken to the pot.
  14. Add the wine and chicken stock, and bring to a simmer, stirring occasionally.
  15. Add the potatoes, piquillo peppers, olives, and garbanzo beans.
  16. Continue to cook, stirring well, until vegetables are heated through.
  17. Serve hot with white rice.

NOTE:

  • Buy boneless, skinless chicken or remove the skin if you prefer not to eat it.
  • If you can’t find piquillo peppers, substitute 1 chopped fresh red bell pepper, and add it in when you add the wine and chicken stock.
  • You don’t have to use the whole jar of olives or the whole can of garbanzo beans. Feel free to use only as much as you want. Or omit them entirely if you prefer. Old Goat loves garbanzos and my kids love olives so I throw them all in.

Croque Monsieur

Croque Monsieur | Pinky's Pantry
I found out that today is National Sandwich Day. Who knew we had a day dedicated to sandwiches? I love sandwiches. They’re the easiest thing to pack for lunch, they’re adorable cut into dainty little shapes for tea, and our family road trips just wouldn’t be the same without a cooler of sandwiches and drinks in the trunk of the car.

It’s commonly believed that the sandwich was the invention of John Montagu who was the 4th Earl of Sandwich in England. I can’t vouch for the truth of that, but the story goes that Lord Sandwich was a notorious gambler. They say he spent long hours at the gaming tables and rather than get up to eat, he would ask the servants to bring him some sliced meat between two pieces of bread so he could hold the food in one hand and keep his cards in the other. His friends embraced the custom and when they got hungry, they would ask for “the same as Sandwich” and that’s how the sandwich got its auspicious beginnings.

Anyway, in deference to National Sandwich Day, I decided to make Croque Monsieur for dinner tonight. Croque Monsieur is typical French bistro fare. Fancy as its name is, it’s basically just a grilled ham and cheese sandwich topped with béchamel sauce and more cheese. It’s delicious served all hot and melty with a glass of wine or an ice cold beer. If you top a Croque Monsieur with a fried egg, you’ll have what’s called a Croque Madame. But that’s for another post.

CROQUE MONSIEUR
(Makes 6 sandwiches)

  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 cup whole milk
  • ¼ cup grated fresh parmesan cheese
  • pinch of ground nutmeg
  • salt, to taste
  • pepper, to taste
  • 12 slices firm white sandwich bread
  • room temperature butter for spreading on the bread slices
  • 1 jar dijon mustard
  • 6 ozs. thinly sliced Black Forest ham or Virginia ham
  • 8-10 ozs. Gruyère cheese (can substitute Emmental, Comté, or Swiss cheese)
  1. Slice enough Gruyere to make 6 sandwiches (6 or 7 ozs.) and grate the rest to use for topping. Set cheese aside.
  2. Make béchamel sauce by melting 2 tablespoons butter over medium heat in a small saucepan.
  3. Add flour, whisking until well combined.
  4. Gradually whisk in milk, parmesan cheese, and nutmeg.
  5. Season with salt and pepper to taste.
  6. Cook until sauce thickens, whisking constantly, about 2 minutes.
  7. Set béchamel aside and preheat broiler to high. You’ll broil the sandwiches later.
  8. Butter one side of all 12 slices of bread.
  9. Heat a cast iron skillet over medium heat on the stove.
  10. Place 3 of the bread slices, butter side down, in the skillet.
  11. Brush some mustard on top of each slice of bread in the skillet.
  12. Top each with a slice of ham and a slice of Gruyère.
  13. Cover sandwiches with 3 slices of bread, butter side up.
  14. Cook until deep golden brown, then carefully flip over and cook other side.
  15. Transfer to a baking sheet and repeat with remaining bread.
  16. Spoon béchamel sauce over each sandwich.
  17. Sprinkle a little grated Gruyère over béchamel.
  18. Place under broiler until cheese is melted and light brown.
  19. Serve hot.