Someone to Watch Over...My French Toast

There's not much out there that competes with the all-around goodness and simplicity of French Toast. I'm not even going to bother qualifying that with an "in my opinion." If you want to argue it as fact, I'll go to the mat for French Toast and I will do so with vigor.

That isn't to say that there aren't higher forms available. Like anything else, a French Toast variation can fall into a quick hierarchy based on the sum of its parts. Let's go ahead and name that most important quality. It's not the bread (though clearly challah is a superior choice). It isn't the presence of exceptionally fresh eggs (just the yolks, apparently). It's not the maple syrup or the amount of butter used to fry impossibly thick slices.

You are running out of patience for my chosen approach, I can tell. We can skip the part where I decry "it" not to be cinnamon or orange zest either.

It's the company. The person who passes the syrup across the table. The one watching the oven timer to ensure the bread has been dried out just enough to promote optimum batter absorption. My company for the affore-heralded French Toast? Unparalleled but wholly familiar to longtime readers. I managed a weekend in the woods outside Seattle earlier this month with Pop, a man of the hour every hour and one for the ages at every age. I think the shot above is a few years old but it best captures the two of us doing what we do best. Scallops in that instance, rather than French Toast.

We did a good amount of cooking, exploring, napping and general indulging (balanced by some elevation run-run-running on my part). A trip out to Denny Creek took us over the river.

And through the woods.

And back to grandfather's house we went...for additional exercising of hereditary feast talent.

I'm especially proud of this one. Yes I know, pride comes before the fall. But fall was already in high season when I got to Seattle and I am just fine with the hubris that comes with a beautifully stacked lox bagel. That is a work of art. Bless you, Blazing Bagels.

Other moments when we patted ourselves heartily on the back included the day we decided duck pâté, apple slices, crackers and pomegranate seeds counted as lunch.

And the night we decided to find out how sole would taste fried in truffle butter over leeks and chantrelles. In my defense, I did manage to get a lot of vegetables on the plate and we went with lemon sorbet for dessert.

But I think if I had to pick a dish to represent the weekend, that French Toast was it. I mean that was it. Top of the pile and that pile was covered in blueberries. I have to give thanks to Christopher Kimball because Pop had prerecorded the demo we modeled our own toast after on America's Test Kitchen (recipe linked). We added some orange zest and were lucky enough to find eggs at a roadside stand in Woodinville (assured they were exceptionally fresh).

I try to get out there a couple times a year. I love that part of the world but I'm in it for the company. One night after dinner we sat and listened to music for an hour and a half. When his favorite version of "Someone to Watch Over Me" came on, he belted it out with a lack of self awareness that comes with being 92.5 and not giving a damn for anything but things that give joy.

And yes, as the years have gone on there are other, shorter conversations that come up. It would be ridiculous for us to pretend that this will go on forever in kind. I think it's comforting to both of us that it's addressed in the form of him sending me home with paperweights and books and old photos. This time he pledged to be at my wedding "no matter what" and, should that come to pass, I suspect he might come disguised as a French 75 for a different kind of toast altogether. Pop is and will remain a bit of magic. It's not a secret, it's a treasure.

Snow Day (Spinach, Sausage and Shallot Quiche)

This is what a Sunday snow day looks like. This is what it tastes like too but never let it be said that I am cruel enough to ask you to imagine that. For the record, you're looking at a spinach, sausage (banger, if we're going to get specific) and shallot quiche, baked into my favorite pie crust.
To be even more specific, this is another view of the same snow day.

Sunday Snow Day from ToKissTheCook on Vimeo.

For those of you in warmer climates (cough *parents* ahem), this is what a snow day looks and sounds like. Please forgive the low-fi recording but I think you get the idea.


Yes, I think we all prefer the view from here a little better though it has to be said that from inside a cozy house, hot coffee in hand, looking at evergreens heavy with snow isn't the worst way to spend an afternooon. It's potentially the best way to spend an afternoon when it involves a long lunch with Miss Rebecca.

The coffee in this case is my latest little addiction- Tanzanian from Steaming Bean. A friend brought an extra pound back from a Colorado adventure and I'm officially hooked.

Incidentally, it washes this down really well and will properly defrost any toes that dare trudge through the snow toward quiche.
I love days like this. I was up early early early for no particular reason and just started making pie crusts. Then watched Hannah and Her Sisters followed by a snowmelt sweatfest and then the lunchy brunchy business above. Tonight is a turkey dinner with yet another neighborhood friend/family and I go bearing apple pie. A great day and it's just nice to write that down from time to time.

Spinach Sausage and Shallot Quiche
1 half pie crust recipe ( or just make a full one and save the other half for some other noble cause)
1 8 oz package frozen organic spinach (thawed and wrung of as much liquid as possible)
5 pork bangers (I love Spencer's- great quality, posh tasty)
2 shallots, minced
1 cup shredded or shaved Pecorino cheese
7 eggs
3/4 cup whole milk (2% would work fine)
Pinch of Nutmeg
Salt and Pepper (hooked on Maldon Smoked Salt)

1) Put your pie crust together, chill it for at least an hour, roll it out, put in your pie or quich dish and put it in the fridge till you're ready to fill it.
2) Preheat oven to 400 F.
3) Saute your bangers in a frying pan over medium heat, ensuring even browning on all sides. Bangers tell you they're done by splitting open. Once your little meats are split and browned, put them on a plate lined with paper towels and let them cool a bit.
4) Saute your shallots in the banger drippings. There are healthier ways to do this but I ran 5 miles this morning and was feeling a little cheeky/counterproductive. Sue me.
5) Scramble your eggs and use a basting brush to glaze the top of your quiche crust. You'll appreciate this later when your edges are all glossy. Once that's done, add your milk and continue to beat egg mixture till everything is incorporated and it's a uniform consistency.
6) Add spinach, bangers, cheese and sauteed shallots to egg mixture. Season but go a little heavier on the pepper than the salt- both the bangers and the cheese are giving you a little extra sel already.
7) Pour mixture into your pie crust, tent loosely with foil and bake for 1 hour at 400. Check it at 45 minutes and remove the foil if you need some extra browning on top.
8) Once the quiche is set in the middle (no more jiggling), pull it out and let it cool for 10-15 minutes before slicing. Know that sounds like torture because the house is going to smell really really good but it's worth it to have slices that actually come out of the pan in the way nature intended.

Bellini, Banana, Blueberry, Brunch

Wicked Park woke up this morning to pure, unadulterated sunshine. It was already warm and a little humid and that made the grass smell that much sweeter. I'll admit that my initial impression of the day was not necessarily a charmed one (stepping over an avian corpse on my way to NPR and coffee will do that to a person).

Alas, once I got going, it was clear that today was a day built for a slow brunch outside. Lisa showed up with wine for a light aperitif, Joanna, Damon and Mel brought the bubbles for Bellini's. FYI- a jar of peaches (no sugar added) will blend beautifully. Get that juice into a carafe and you've got mix-your-own Bellini's. And happy guests. Dave even stopped by in full biking regalia with flowers. Catholic guilt that he would not be around to do the dishes.
I knew we were having blueberry banana pancakes so I didn't want to sit over the stove for a savory item as well. Not on a day built for rolling around in the sunshine or taking naps in the shade. Strata it is.

I'll admit on the front end that it was thrown together with about zero regard for method. My cooking has gotten to a point of extreme flexibility and I admit to leaning a lot on things I just know will taste good together. Eggs with veggies is pretty tough to muck up but take the following with a pinch of (seasoned) salt.

Wicked Park Garden Strata
Serves 8

1/2 tsp butter
2 cups cubed French bread
3 TB fresh chopped chives
1/4 cup quartered grape tomatoes
1 cup fresh spinach leaves
2 chopped chicken sausages (we used sweet apple but most flavors would do)
8 eggs
1/2 cup milk (whatever's handy- we use 2%)
1/2 tsp kosher salt
1/2 tsp seasoned salt
4 oz goat cheese
Optional: chopped red pepper garnish

1) Preheat oven to 375. Butter an 12x9 inch casserole dish and set aside.
2) Evenly distribute your cubed bread in the bottom of the dish. Disperse chives, tomato, sausage and spinach over the top.
3) In a large bowl, whisk together eggs milk and seasoning then pour slowly over the top of the bread, vegetables and sausage.
4) Break goat cheese up with your fingers and sprinkle over the top of the strata. Thinly slided red pepper can be scattered over the top (I had some that needed to be used up and these kinds of dishes are hallowed burial grounds for stranded vegetables).
5) Bake for 25 minutes or until lightly browned and egg has set.

I'm not giving you my pancake recipe because it's not mine to give. I've been making buttermilk pancakes out of the original Joy of Cooking for many moons and am unconvinced that I will ever find better. Pancakes, like egg dishes, are incredible vehicles for stuff. Man alive do I ever love stuff.

This would be a nice experiment to try out over Memorial Day. It's fuss free, as any summer Sunday should be.

Renegade Breakfast

Renegade Breakfast
Originally uploaded by ToKissTheCook

Cobey and Ellie came over for a light breakfast on the perfect day that was the Renegade Craft Fair last weekend. This is the time of year when I enjoy eating in the garden the most. It's clear and bright and hot coffee with croissants and egg cups is perfectly appropriate.

On to the food and as I failed to take pictures of my Renegade treasures, I encourage you to visit Dearest Inez, Circle Street and Urban Posture on Etsy!

Egg cups: I've raved about these before but if you're having people over, there's nothing easier. A thin slice of baguette in the bottom of a lightly buttered ramekin, veggies (we did diced tri-color peppers, spinach and baby bellas), cheese (goat gets perfectly creamy), season, crack on egg on top and season again. Bake at 375 for 15 minutes or until the whites of the egg have gone at least opaque. Donezo.

Mixed Berries: Rinse berries, 1 TB raw sugar (stir), juice from 1/2 a lemon, stir and serve. A zinger of a counterpoint balancing those savory egg cups.

Croissants: Favorite shortcut discovery of the last few months. I really try to make as much as possible from scratch. That's probably apparent and at least one reader (Hi Mom!) thinks I'm crazy. That said, frozen mini croissants from Trader Joe's are so good that I think I'll have a hard time improving on them. Take your frozen nuggets out of the fridge and place them a few inches apart on a lightly buttered baking sheet. Leave them overnight. Upon the rooster call? Fully risen soft croissants. Dash an egg wash over the top, bake and enjoy the flaky fresh perfection.

Infomercial over if you were fast-forwarding.

This entry? Consider it my call to be friends on Flickr if we're not already. I was a latecomer to this place and it brings me much joy.

The Kind of Magic You Can Eat

I think by now you've all realized that I'm capable of fairly extensive degrees of geekdom. And not in the sense that I can currently or ever could do calculus in my sleep (or awake for that matter). More in the sense that I get very excited about a wide assortment of things, from Greek mythology to science fiction to previews. And I fall to pieces over animals and babies (so sometimes I'm more a cliche than a geek but mox nix).

At my core, I love stories and if it's not a story about food, I'm confident in my abilities to make it about food. Case in point was when I was invited to see the new Harry Potter exhibit at the Museum of Science & Industry this weekend. I loved the books. I've loved the films. I was more than on-board...I was enthused and had a kitchen at my disposal to express that enthusiasm.

48 hours after the 7th book came out, Cam and Amanda came over for my first Harry Potter-themed meal. That's right, the one from Saturday was not my first. Go ahead and soak that in.
The menu at that point was butterbeer (cream soda, butterscotch schnapps and light beer), Quidditch Pie (Shepard's Pie) and Chocolate Frog Trifle.We had all finished at that point (having read straight through the night) and were predictably dying to discuss.

Saturday was a touch removed from that desperation. Still with a sleepless night (thanks to the inspiration that only strikes while delirious) but no surprises. Just an excuse to entertain some of my favorite girls on the first fully glorious Chicago weekend in a long while. And thus I was able to concentrate on the food (with some brainstorm help from fellow Potter-fiend Homemaker's Habitat).

Conjure Your Own Cauldron

We had a spread that would make Alan Rickman jealous. Each ramekin was greased and had a sliver of day old baguette in the bottom. Then came a layer of Pioneer Woman's Creamed Spinach to coat it. Then any combination of the following:

• Sauteed mushrooms (obviously)
• Diced bacon
• Chopped chives
• Roasted red pepper
• Cherry tomatoes
• Goat Cheese
• Appenzeller (like Gruyere but better)

Once everyone was filled up, we kissed the tops with a little cream and cracked an egg on top. 15 minutes at 425 is perfection and I've never served an easier brunch. I based it off this recipe by Scott Peacock for Gourmet.

Gorgeous, easy and everyone can have it their way. Automatic portion control. My kind of recipe.

Slytherin Asparagus (purple and green, bro). But then there were sweet little ribbons of orange zest, inspired by this adorable French accent and helpful cooking video (like listening to my HS French teach Mr. Suffren but without any added pressure). Roasted for 10 minutes at 425. Olive oil, sea salt, ground pepper and ...I couldn't give them the evil house name. I chickened out. They're too lovely for Crab and Goyle anyway.

This one was very HH. A Hufflepuff Pancake and the perfect excuse to break out my new cast iron pan! It came out somewhere between a Dutch Baby and a crepe but as those are both good things, I can't really call it a miss. It didn't bubble up to the degree I'd have liked but powdered sugar and preserves did it very very well.

Gryffindor Bellinis. Too early-ish for butterbeers but peach and strawberry purees with bubbles? Totally appropriate. Rita Skeeter would definitely have been in on this. I made the purees that morning and it was a really nice, fresh touch. Just fruit, little water, little sugar and done. I drank the purees straight when the champagne ran out/it was time to go to the museum. Cam is mixing it up with both team colors in one glass (wine glasses are new from Pop Pop- thanks Arnie Baby!).

The creamed spinach process from the night before. Ree's not even attempting healthy at this point but each person only had about a tablespoon so I'm not feeling all that bad. Although we did re-purpose the leftovers into spinach dip during happy hour that night....

Last but certainly not least...Butterbeer Banana Muffins (with Dementor-Inhibiting Dark Chocolate Chips). And a recipe because you've certainly been patient enough. The following uses Sassy Radish's Bourbon-Spiked Banana Bread as a base which she apparently adapted from Martha. In case you weren't already excited enough.

Butterbeer Banana Muffins

• 1/2 cup (1 stick) butter, at room temperature
  
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup mashed very ripe bananas
• 1/2 cup sour cream
• 1/2 teaspoon vanilla ( I was out so I scraped the seeds from 1/2 a Madagascar bourbon soaked vanilla bean. It totally worked in case that's part of your pantry scene. Also- I'd like to buy you lunch.)
• 1 Tablespoon Butterscotch Schnapps
• 2 Tablespoons Meyers Dark Rum
• 2/3 cup dark chocolate chips

Directions

1. Preheat oven to 350 degrees. Line a muffin tin with wrappers, set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, schnapps, rum and vanilla; mix to combine. Stir in chocolate chips. Pour into muffin pan that's either been greased or lined with muffin wrappers.
3. Bake until a cake tester inserted into the center of the muffin comes out clean or only with shiny chocolate remnants, about 30 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

It could totally be that people were just humoring me but brunch and the muffins were a big hit and no one had the soul sucked out by the infamous guardians of Azkaban. My job here is done.

Amanda got some forbidden photography from the exhibit! Buckbeak, the cemetary (RIP Cedric), Harry and Voldemort's wands below!

-Geek Out