Sunday, November 7, 2010
I'm not going to pretend that French toast isn't breakfast, but I actually really like breakfast for dinner.
I decided to make this for a bridal shower over the weekend. I made the pieces small so they could be finger food and it worked out nicely. I actually don't know if I've ever had stuffed French toast before. If I did, it wasn't that memorable. This was my first attempt at making it and I was happy with the results.
For an extra treat, serve it with homemade creme fraiche -- yes you can make your own! All you need is 1/2 cup sour cream and 1 cup heavy whipping cream. Measure into an airtight container, shake it up, set it on the counter for 24 hours, stir it, and then refrigerate for at least 6 hours before serving. Oh, and I add a few drops of vanilla to flavor it a little. It's wonderful.
Stuffed French Toast:
1 loaf white bread
1 cup ricotta cheese
1/4 cup powdered sugar
1/4 cup milk or cream
1 tsp vanilla
Mix ricotta and sugar in a bowl. To make the "finger" french toast, cut crusts off bread slices. Flatten slightly with your hand, spoon 2 teaspoons of ricotta mixture onto bread, fold in half and seal edges with your fingers.
Whisk eggs, milk and vanilla. Dip stuffed bread into egg mixture and fry in buttered frying pan until done on both sides. Dust with powdered sugar just before serving.
Serve with creme fraiche.
Monday, November 1, 2010
1 cup granulated sugar
2 sticks softened butter
Cinnamon and or Nutmeg to your liking
Press half of mixture in a baking dish and top with apples. (I sprinkled some cinnamon sugar on top of the apples before spreading the crumble..)
Top apples loosely with remaining mix. Bake at 350 for about 30 minutes. Apples should be tender and crumble top golden.
Wednesday, October 27, 2010
• 2 celery stalks
• 2 medium onions
• 1 pound leeks
• 2 cloves of garlic
• 1 ¾ quarts chicken or vegetable broth, preferably organic
• 1 pound potatoes
• olive oil
• sea salt and freshly ground black pepper
To make your soup
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water, and cut them into ¼-inch slices. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling. Place a large saucepan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into ¼-inch dice. Add the boiling broth to the vegetables . Add your potatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on
To serve your soup
Remove the pan from the heat. Season with salt and pepper. Serve like this or pulse until smooth using an immersion blender or liquidizer. Divide between your servings.
Thursday, October 14, 2010
Sunday, September 26, 2010
I took this recipe from iVillage, it is my kind of salad. Nice and beefy :)
Thursday, September 9, 2010
Wednesday, August 4, 2010
Oh man. I may make this again this week, because it was a huge hit. I got it of of iVillage again, but I made my own changes. I used lemon, and I used Panko Crumbs in stead of bread crumbs, and I added the noodles with lemon sauce. You can make this however you want and I'm sure it is just dandy.
Monday, August 2, 2010
Such a lovely twist on the citrus beverages. I am going to try using raw sugar next time, to make the taste a bit more natural.
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (about 8 graham crackers)
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars
1 1/2 cups marshmallow creme/fluff (not melted marshmallows) *I used a whole jar
1. Preheat oven to 350°F. Grease and/or line an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
3. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
4. Place chocolate bars over dough (2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate if necessary to get it to fit in a single layer no more than 1/4 inch thick).
5. Spread the marshmallow fluff over the chocolate.
6. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles or panels and laying them together).
7. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.
(I put chocolate chips on top because I am JUST that desperate for more sugar, calories, and deliciousness.)
Friday, July 30, 2010
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.