I got up all excited today, ready to slice up some of my Challah from the farmers market to turn into French toast. I carefully whipped eggs and milk together to make my batter, made a light caramel sauce, and dipped each piece of toast into the sticky mix. I sat down at the table and dug in. “Delicious….”, I thought. I told my MIL that this was it….the Recipe of the Week. She looked at me, said she was excited to read it (she follows my blog, so nice!) and said, “don’t you post recipes on Sundays?” “Yea…” I replied. “Today’s Monday Lisa.” ….. D’oh!
In the midst of all the traveling and jumping time zones, I totally thought yesterday was Saturday and today was Sunday! Man! So in the spirit of sharing recipes and the fact that I haven’t been worried about my fashion choices as of the past few days, I’m going to give you guys TWO recipes today to make up for missing yesterday’s!
Brûléed French Toast
– 2 eggs
– 2 Tbsp. milk (the higher the fat content, the richer your custard)
– 4 thin slices Challah
– 1/3 cup brown sugar
– 2 Tbsp. water
– 1 Tbsp. butter
– 2 tsp. cinnamon
– 1 Tbsp. heavy cream
1. In a medium bowl, combine eggs and milk. Mix well.
2. Slice Challah into 1/2 inch to 1 inch slices.
3. Dip each slice of bread into egg mixture. Over medium-low heat, fry bread until lightly golden in a non-stick frying pan. When all pieces are fried, set French toast aside.
4. In the same pan, combine brown sugar, water, butter, and cinnamon. Stir over low heat until bubbly and melted. Carefully stir in heavy cream.
5. Dip one side of each piece of French toast in the caramel brûlée sauce.
6. Plate and devour.
Roasted Rosemary and Garlic Salmon, Green Beans, and Fingerlings
– 1 lb. Fingerling potatoes, halved lengthwise
– 1 lb. fresh green beans, halved crosswise
– 2 shallot, sliced thin
– 2 Tbsp olive oil
– 1 Tbsp. salt
– 2 tsp. fresh ground pepper
– 2 Salmon filets (about 4 oz. each)
– 2 tsp. olive oil
– 3 cloves garlic, minced
– 2 Tbsp. rosemary, chopped fine
– salt and pepper, to taste
1. Preheat oven to 425 degrees
2. On a foil lined baking sheet, combine all veggie ingredients and toss to coat. Spread evenly on pan and roast for 15 minutes.
3. While veggies are roasting, combine garlic and rosemary. Pour olive oil over salmon filets and season with salt and pepper. Press garlic/rosemary mixture onto the tops of the filets and spread thin.
4. When veggies have roasted for 15 minutes, move the veggies to each side of the pan and place salmon filets in the center. Roast for another 10 minutes.
5. Plate veggies onto the bottom of a dinner plate and layer salmon filet on top. Serve by itself or with a light mustard-dill sauce.