(Gig Harbor, WA) OK, enough of the serious stuff. We need a break…
When one of the biggest news stories of the week is that Apple has reinvented the watch so that it can put further in debt – and this is hailed as progress – it’s time we put our feet down and get back to food-binging because that’s one of the few pastimes that actually makes sense, anymore.
Our “binge” will happen Sunday morning. And the weapon of choice will be French Toast.
In the rush to do this & that, I haven’t gotten around to describing chef-daughter Allison’s incredible French toast. It’s French toast stuffed with a cream cheese/apple sauce filling – and it’s to die for.
The way it’s built seems simple enough: You mix up the batter (heavy cream and a couple of eggs will do). Then you gently cook one side of two pieces of bread.
As these come up to a light brown, you spread the “stuffing mix” on the cooked sides. Slap ‘em together and cook the soggy outsides.
The stuffing is whatever suits your taste portions of cream cheese (softened to room temp) mixed with applesauce and into this you put a dash of nutmeg – and maybe cinnamon. By varying the spices, you can cover a good portion of the spectrum from dessert all the way over to near pastry.
Whew…toss in a few slices of ultra-trimmed bacon and some link sausage, some high octane coffee and OMG…what a fine combination of octane-rush and blood-sugar explosion with enough protein to moderate the crash later on.
If you have other fruits, I can see them working, too: Peaches or cherries come to mind. I’m not so sure about cantaloupe or watermelon…something with less moisture would be a better fruit choice, but I’m not the culinary school grad.
(I did mention that we’re foodies, right? It’s just that Elaine doesn’t look the part so in an act of selfless chivalry, I do my best to make up for both of us…)
I’ve made a note to ask Allison if she pre-spread the mix on dry bread and then dipped and cooked one side only…seems to me that would work, too…just depends how crispy you want the finished product.
So that’s one “contestant” in my Battle of the French Toasts (BoFT) due Sunday morning.
The other is my old standby: Bailey’s French toast.
This is a single-layer French toast which is made (as always) with a base of heavy (whipping) cream and a couple of eggs and whatever you have in the way of bread.
What’s different is that you use a hair less heavy cream than usual and make up for the thicker dip by adding a shot or two of Baileys Irish cream to it. Or, in my case, the cheaper imitation stuff; St. Brendan’s and Carolan’s work with minor taste differences. Cooked slowly, (and getting the middle above 170) may drive out the alcohol.
Next, as you dredge the bread in the batter, you dust the top side with some nutmeg and put this face-down in the frying pan. Then a second dusting of nutmeg to the side that is face-up – and you then cook and gorge to your heart’s content. It’s a binge-day and calories don’t matter.
One of these days, I’ve got a variant of this kind of French Toast: In stead of making it with Baileys (a half shot of Frangelico is nice, too, just cook slowly and well so it tastes pastry and isn’t about the booze.
Another one “on the drawing board” is to put in a shot or two of Hiram’s Chocolate Mint liquor instead of the Baileys (haven’t shopped for it for years). This would be made possibly without the nutmeg, as an afer Thanksgiving of Christmas toast where instead of maple syrup, you’d use Hershey’s chocolate sauce and wash down with a hot buttered rum or high octane coffee and some chocolate-coated espresso beans…
Other liquors come to mind: A cherry cordial or (years ago, showing my age) San Martin used to make an apricot wine (Aprivette) that would interesting with either fresh apricot jam or perhaps a cherry jam on it…again cook slowly and well, it’s not about the booze.
The third French toast nominee is to get a big loaf of French bread the day ahead of time. Since we’re going to be seeing friends up in Poulsbo Saturday, we will probably drop by Sluys Bakery where I’ve been fueling up the Scandinavian side of my DNA since I was 12 and just learning to row a boat around nearby Liberty Bay across the bay from downtown. (That was more than 50-years ago…dammit.) A picture snagged off this website will put you in the mood.
So in this third method, what you do is take 2-inch thick pieces of French bread, soaking them good the evening ahead of time and refrigerated overnight.
I’m not sure what this does, exactly, but the results when baked the next morning in a 350 (or slightly quicker) oven, is something like a near bread pudding middle with a French toast exterior and OMG, the whole thing is good. Nutmeg dust before cooking, or overnight, depending on your heritage, though I think chili peppers would ruin it. Dash of white pepper for zing? Hmmm…
Serving in all cases is with real butter and with real dark amber Canadian Maple syrup; Canada’s contribution to global obesity issues. If you even think about putting that high fructose crap on this kind of art, I’ll be mighty disappointed in you. Corn should be real, saved for breads, breading, and the last 90-days of cattle’s lives but certainly not for cooking, as I see it.
We don’t eat much sugar – and maybe that’s a reason why we’re in such good health and look 10-15 younger than our ages. Vices like sugar, tobacco, and corn syrup can’t really be good for you. No more than one tablespoon of syrup per piece of French toast. The idea is to taste the mixed flavors, not mask the flavor in sugary sensations. OK, three tablesppons…
If you want to read an interesting take on healthy eating and how to stay young/fit, I can’t think of a better starting point than the article “The Oiling of America .”
In this view of things, the more artificial crap you put in your body, the more those fats tend to turn into plaque rather than being returned to use as useful energy – and the more chance you rack up to lose the stent lottery held by your cardiologist.
When I find my doctor is asking about ‘drilling rights” in my body, usually six-weeks of watching the fatty food intake, plugging in the treadmill for a half hour (or more) per day, drops things back to fit and healthy. Sometimes I walk on the treadmill while it’s running. But the meter doesn’t seem to care if I fudge, or not.
When I do this, the doc shrugs, pronounces me alive and skips the speech on how I might use a cholesterol drug. To my thinking, they’re the hydrogenated fats of blood chemistry.
There’s a couple of things that come from reading Paleo Diet kinds of books; the main one is about eating the natural mix for where your genetics came from.
For me? Scotland means oatmeal. Denmark means cream and eggs…so oatmeal cookies must be health food! Thank you, T-6 haplotype.
I could write about food and beverage endlessly. The one Dark Side of cookery that I haven’t yet mastered is portion control. I figure when I croak, it will be a self-solving problem. I promise to drop my portions to zero calories immediately after dying.
In the meantime, the battle of French Toasts seems a fine way to spend a lazy Sunday morning – the winner will be the one that tastes most like a perfect pastry without so much sugary stuff on it. Judging could last an hour, or so.
Elaine (a long-time personal trainer who’d be a gym rat even now if we were staying put long enough) points out, one of my character flaws is that I live to eat instead of following her counsel which is eat to live.
Since she rarely reads this morning’s column, I’ll let you know how she does with that eat to live stuff when confronted with a properly plated trifecta of pastry-like winners.
Them Lying Mother-Frackers/ Review Processes
Thanks and a tip of the hat to my buddy Howard Hill who spotted this dandy report which you need to read if you live anywhere near oil or gas potential areas that the oil industry is licking its chops to frack open:
Proximity to Natural Gas Wells and Reported Health Status: Results of a Household Survey in Washington County, Pennsylvania
One thing I’d draw your attention to on the cover of this little 28-page report on the National Institutes of Health website: Dates.
Received: 17 October 2013
Accepted: 20 August 2014
Advance Publication: 10 September 2014
Now here’s my pet theory: When a report comes out with some highly damning information about how the runaway oil and gas biz is playing…
a small study (492 interviews) of self-reported health issues
significantly higher skin problems and lung problems for the group less than 1 KM from a fracked well and those >2 KM from same)
…it strikes me as highly suspect that it takes so long to get the word out.. We’re talking a 28-page summary, remember? I’m probably too prolific (this would be a 2-3 day project max for a writer/writer). Not the kind of thing that should take more than a month to wend its way through the review process.