Breakfast has become one of my all time favorite meals.
On the other hand, I couldn't stand the thought of anything "breakfast" when I was young. I was a bowl of soup in the morning kind of kid. Now I love waking up early in the morning while Alan is still sleeping so I can surprise him with breakfast in bed by whipping up something new and delicious. The baby is usually sleeping during this time which allows me to give more attention to detail.
There are an endless number of choices and variety when it comes to breakfast. You can take a traditional dish and give it your own personal twist, making for a fun project. Leftovers from the night before can be used to spice up your meal in the morning. And depending on your appetite, you can make it simple and light or intricate and a bit more filling.
After going out for a drink or two, Alan came home with a craving for French toast - he always seems to come home craving something after a little booze. After convincing him to settle with a simple sandwich instead, I promised to satisfy his hankering for breakfast food the next day. I woke relatively early this morning with breakfast on the brain, so I hopped up and made my way into the kitchen to mix up what I promised.
french toast.
serves 3
6 slices of bread
2 large egg
1/2 tsp pure vanilla extract
1/2 cup cream
about 1 tbsp of cinnamon and nutmeg mixture
pinch of salt
La Crème, shown above, is a FABULOUS buy, making for great French toast, eggs, tomato soup, or a delicious pairing with a hot cup of coffee or tea. You can I decided to use a simple mix of cinnamon and nutmeg - equal parts. The loaf of french bread was homemade (recipe soon), but you can use any type of bread - cinnamon raisin, rye, wheat. It also makes for great French toast when the bread is on the stale side. Helps with soaking.
With a fork, whisk together the egg, cream, salt and vanilla until mixture is uniform.
Take your sliced bread and soak in the egg mixture and leave to rest on a plate for a few minutes. You want to make sure that the bread has time to settle and soak in the liquid. Sprinkle part of the cinnamon and nutmeg mixture on the top side of the bread so that each slice is lightly dusted.
You can really use any pan to make french toast but I choose to use my Vasconia double-burner griddle. It's great for making breakfast on one pan or grilled cheese, burgers, quesadillas... You'll see me using this all the time. Preheat your pan on the stove at medium-high heat and use either butter or non-stick spray (I personally prefer butter). Place the soaked bread onto the pan, cinnamon side down and dust the new top side with the spice mixture. Cook both sides both sides until golden brown, slightly crispy - about 3 minutes on each side.
Now is where you can get creative and add fruit, nuts, raisins...whatever your heart desires. You also can play around with what you decide to drizzle over your French toast, using honey, a store-bought syrup or even a homemade maple syrup that you'll find to be quite tasty.
maple syrup.
3/4 cups of packed brown sugar
1/4 cup of white sugar
3/4 cups of water
1/2 cup of light corn syrup
1/2 tsp of maple flavoring
1/2 tsp of vanilla extract
In a saucepan, combine the sugars, water and corn syrup. Bring to a boil over medium heat and boil for 7 minutes or until slightly thickened. Remove from heat and stir in maple flavoring and vanilla. Cool to let the syrup thicken. Drizzle over toast.
*If you like your syrup hot, you can let cool for less time.
This recipe is far more flavorful than any French toast you'll find in at an I-HOP, Perkins, or any breakfast diner. I love to slab on real butter with this dish because it definitely adds to the flavor...and I just love real, salted, (even homemade) butter. Although any way you choose to have your French toast, I'm sure you'll love it!
and on another note...
measureandscale is meant to be a blog for foodies and music enthusiasts alike, catering you to a smorgasbord of helpful and interesting information on both subjects. A couple of days a week I hope to bring to you a fun and realistic way to make some of your favorite foods and many new dishes that you can hopefully make room for in your recipe book.
And with his magnificent album collection, experience as a booking agent for local bars and his all around knowledge and interest for music, Alan has got the goods to supply you with some great reviews on artists and albums ranging from the upcoming local stage to well-known classics that you just might want to add to your next playlist.
I hope you will find the connection we've made by marrying both music and food together and experience how, when paired up, one can make the other even more enjoyable than you would've thought.
You can really use any pan to make french toast but I choose to use my Vasconia double-burner griddle. It's great for making breakfast on one pan or grilled cheese, burgers, quesadillas... You'll see me using this all the time. Preheat your pan on the stove at medium-high heat and use either butter or non-stick spray (I personally prefer butter). Place the soaked bread onto the pan, cinnamon side down and dust the new top side with the spice mixture. Cook both sides both sides until golden brown, slightly crispy - about 3 minutes on each side.
Now is where you can get creative and add fruit, nuts, raisins...whatever your heart desires. You also can play around with what you decide to drizzle over your French toast, using honey, a store-bought syrup or even a homemade maple syrup that you'll find to be quite tasty.
maple syrup.
3/4 cups of packed brown sugar
1/4 cup of white sugar
3/4 cups of water
1/2 cup of light corn syrup
1/2 tsp of maple flavoring
1/2 tsp of vanilla extract
In a saucepan, combine the sugars, water and corn syrup. Bring to a boil over medium heat and boil for 7 minutes or until slightly thickened. Remove from heat and stir in maple flavoring and vanilla. Cool to let the syrup thicken. Drizzle over toast.
*If you like your syrup hot, you can let cool for less time.
This recipe is far more flavorful than any French toast you'll find in at an I-HOP, Perkins, or any breakfast diner. I love to slab on real butter with this dish because it definitely adds to the flavor...and I just love real, salted, (even homemade) butter. Although any way you choose to have your French toast, I'm sure you'll love it!
and on another note...
measureandscale is meant to be a blog for foodies and music enthusiasts alike, catering you to a smorgasbord of helpful and interesting information on both subjects. A couple of days a week I hope to bring to you a fun and realistic way to make some of your favorite foods and many new dishes that you can hopefully make room for in your recipe book.
And with his magnificent album collection, experience as a booking agent for local bars and his all around knowledge and interest for music, Alan has got the goods to supply you with some great reviews on artists and albums ranging from the upcoming local stage to well-known classics that you just might want to add to your next playlist.
I hope you will find the connection we've made by marrying both music and food together and experience how, when paired up, one can make the other even more enjoyable than you would've thought.
2 comments:
This reminds me of Stone Brewery's beer recipes where they specify the correct music to listen to during various phases of the brewing process. Very cool blog and a clever name to boot!
Hannah you kick @$$ girl, Love it, you are like super mom. When do you have time to do all this. I am going to have to try and make my own syrup now. Keep em' comin', by recipe book is open. xxooxxoo
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