Wednesday, September 26, 2012
Wednesday, September 19, 2012
French Toast!
This week we made french toast. The recipe was for a make ahead french toast that sits in the pan for 8 hours than you bake it. I was a wee bit nervous this would make for soggy bread (which is something I direly dislike). When I read a few reviews this morning my fears were all confirmed. I got home from work and stoically mixed up the egg/milk/cinnamon stuff and thought-well perhaps if I don't let it sit (which I did not have time to do anyways) it will be OK. If not-well, I halved the recipe so it was not a terrible waste. L was over (actually she did the mixing whilst I stood around deliberating) and she said-"Just make it like regular french toast". So, I did. We had very low expectations. I love french toast, but restaurant french toast is always better. I started getting into it though and made some white syrup (next time I'll go with buttermilk syrup as this was a bit rich), breakfast potatoes, and O made his microwave bacon. All in all it was.... fabulous! It was as good as if not better than in a restaurant!
L (who ALWAYS orders french toast) confirmed this. O not only ate it, he ate several pieces and said it was "extremely tasty" (I don't think he has ever said that before, but then, he also complimented his bacon a bunch so maybe he was in an ebullient mood).
All in all-with the modifications, which were somewhat extreme, this was an incredible french toast recipe! The secret must lie in both the bread and the batter. The dry french bread (I did not toast it, just used a loaf of french bread that was a few days old) was perfect-not soggy, and the egg mix had a nice amount of sugar, cinnamon, and nutmeg.
I will use this recipe again!
L (who ALWAYS orders french toast) confirmed this. O not only ate it, he ate several pieces and said it was "extremely tasty" (I don't think he has ever said that before, but then, he also complimented his bacon a bunch so maybe he was in an ebullient mood).
All in all-with the modifications, which were somewhat extreme, this was an incredible french toast recipe! The secret must lie in both the bread and the batter. The dry french bread (I did not toast it, just used a loaf of french bread that was a few days old) was perfect-not soggy, and the egg mix had a nice amount of sugar, cinnamon, and nutmeg.
I will use this recipe again!
Wednesday, September 12, 2012
Deep Dish Pizza
This week our recipe was deep dish pizza and it was fabulous!
I am a pizza lover! I make pizza at least once a week, have tried a hundred different recipes. and this is a good one. Its also fast and easy!
(I should have taken it more from the side so you could check out the awesome deep dish crust!)
I have made this recipe a few times before and so I made a few modifications-not as much oil, less cheese. My main recommendation is make their sauce-it is hands down the best sauce I have tried (but I add a few Tbsp of sugar and some red pepper flakes).
My other two tasters loved it. O actually ate it (he generally goes for pizza) and L said, while not as good as the regular pizza recipe in the book, it was great.
Check out the recipe and other reviews!
I am a pizza lover! I make pizza at least once a week, have tried a hundred different recipes. and this is a good one. Its also fast and easy!
I have made this recipe a few times before and so I made a few modifications-not as much oil, less cheese. My main recommendation is make their sauce-it is hands down the best sauce I have tried (but I add a few Tbsp of sugar and some red pepper flakes).
My other two tasters loved it. O actually ate it (he generally goes for pizza) and L said, while not as good as the regular pizza recipe in the book, it was great.
Check out the recipe and other reviews!
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