For the French Toast:
1/2 tsp cinnamon
1/2 tsp vanilla extract
1 tbsp sugar
1/2 cup whipping cream
1/2 cup milk
dash of salt
Butter for frying
For the blueberry topping:
1 Package frozen blueberry’s (about 1 – 1 1/2 cups)
1 tbsp orange marmalade or 1/4 cup orange juice
2 Tbsp butter
Begin by preparing the custard: In a deep wide dish. deep enough for the bread to fit in and be covered by the custard. Mix all ingredients (except the bread and the butter). Then cut the baguette into 1″ slices cut diagonally. As the bread is sliced place it in the custard. (the longer it soaks in there the better). Once all is done, put a skillet on medium heat. Add the butter and once its heated start adding the soaked bread slices. Please note, once the bread in in the pan do not move it around, it may appear to be sticking but its not. Once the bread gets fully crisp and brown it will become easier to flip, maybe 3-5 mins per side.
While this is cooking, in another pan, melt 1 tbsp butter, add the blueberry, allow it to cook for about 5mins, then add the orange juice or the marmalade. Cook for another 10mins on low heat. If needed add the remaining butter.
Serve warm topped with the blueberry.
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This is a great side dish for grilled meats and fish.
Courtesy : 1girl1passport
1/4 cup grated parmesan
1 tbsp olive oil
salt and black pepper to taste
Method: Preheat the oven to 350 degrees. Cut tomatoes in half on a baking sheet. Drizzle with olive oil, salt and black pepper. Toss together to coat. Sprinkle the top of the tomatoes with Parmesan. Bake at 350 degrees for about 5mins, then turn the oven temperature up to the broil and bake for another 5 minutes or less. Please monitor the tomatoes once the oven is turned to broil. Remove from the oven as soon as the top gets a little brown, or a lot, depends on how you like it. Serve warm.
Lemon and Garlic Roast Chicken
Copyright, 2004, Ina Garten, All Rights Reserved
- Prep Time:
- 20 min
- Cook Time:
- 1 hr 35 min
- 3 to 4 servings
- 1 (5 to 6-pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 4 lemons
- 3 heads garlic, cut in 1/2 crosswise
- 2 tablespoons butter, melted
- 1/2 pound sliced bacon
- 1 cup white wine
- 1/2 cup chicken stock
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
Great recipe. Very easy to follow, simple technique and very delicious.
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
Reprinted from Back to Basics, Ina Garten
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