Over The Hill And On A Roll

French Toast Medallions with Blueberry Compote

noreply@blogger.com (Danny) — Tue, 14 Jul 2009 17:19:00 +0000

Best French Toast Recipe

I love french toast. Like, really, really love it. But sometimes the whole sliced bread and egg custard thing can get a bit boring.

Recently I've been buying Mexican baguettes called "Bolillos" which are basically demi French baguettes, only Mexican, and figured I'd try making french toast with them. Rather than cutting the bread in long slices, I sliced them into thick medallions. I figured the thick slices would produce a crispy top and bottom and silky soft custard center. To change it up even more, I made a simple blueberry compote to top it all off!

French toast medallions in second part of post..

Ingredients
8 large eggs
4 cups milk
2 tablespoons vanilla extract
2 tablespoons dark rum
1 teaspoon salt
1 teaspoon sugar
2 small french baguettes
Directions
Slice baguettes into 2 inch slices. Day-old bread works best...the drier the better. Mix remaining ingredients in a large bowl. Add bread medallions to egg custard and let soak for 10 minutes. Make sure to flip the medallions half way through the soaking time. Once soaked, carefully fry medallions in a bit of butter. I use a really hot cast iron skillet with 1 tablespoon of butter. Brown on both sides and serve immediately.
Blueberry Compote
2 cups frozen blueberries
2 tablespoons sugar, although the amount depends on the sweetness of the berries you use, or to taste
1 tablespoon triple sec
Directions
Place all ingredients in a small saucepan. Heat over medium heat for five minutes.

How To Make A Perfect Glass of Iced Coffee

noreply@blogger.com (Danny) — Thu, 09 Jul 2009 20:16:00 +0000

Perfect Iced Coffee

Now that the Summer heat is finally here there is nothing better than a delicious glass of iced coffee.....unless of course I'm having a cocktail, but that's a different post!

The perfect glass of iced coffee is really rather simple to make, but it does require three distinct elements.

The secret to a perfect glass of iced coffee in second part of post...

Cold Brewed, Coffee Ice Cubes, and Simple Syrup

These three elements make the perfect glass of iced coffee because each element adds something to the flavor of the coffee.

Cold Brewing

Cold brewing the coffee in a french press releases a complex network of flavors that otherwise would be ruined by hot brewing the beans

Coffee Ice Cubes

Coffee ice cubes prevent the drink from watering down as the ice melts, ensuring that your drink stays potent and cold.

Simple Syrup

And finally, simple syrup ensures that the sugar dissolves into the coffee. There is nothing worse than sugar granules that don't dissolve and sink to the bottom of the glass.

It really is that simple!

Cold-Brewed Iced Coffee

(adapted from the NY Times)

1/3 cup ground coffee (medium-coarse grind is best)
1 1/2 cups water

In a french press, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.

Push french press plunger down to strain. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste.

Anatomy Of A Killer Tostada!

noreply@blogger.com (Danny) — Sun, 05 Jul 2009 15:20:00 +0000

The weather is starting to sizzle here in Los Angeles. Many warm, lazy Sunday afternoons are ahead of us. On such days the last thing I want to do is slave in our hot, tiny kitchen fixing dinner.

I mean sure, Mike will make me a Margarita to make the heat a bit more bearable, but who in their right mind wants to stand over a stove when they could be relaxing under the patio umbrella reading the NY Times!

What does this have to do with Tostadas, you ask? Plenty. You see, when I think of Tostadas I think of my mom. My mom hated cooking during a heat spell for the very same reasons I do....it sucks. So instead of cooking an elaborate meal, she would make tostadas.

Tostadas are perfect Summer food because there is little cooking involved and tostadas can be topped with just about anything. There is an art form to constructing a killer tostada though....you can't just pile stuff on. So I've devised this guide detailing the anatomy of a killer tostada.

Anatomy of a killer tostada in second part of post...

Layers and Textures

The key to a killer tostada is to layer the flavors and textures so that they contrast and compliment each other. Almost any type of ingredient can be used but there are a few guidelines to follow. Below is a little sketch I made of the anatomy of great tostada.

First Layer - Tortilla

The very first layer is the fried tortilla. Many mainstream grocery stores sell pre-made tostadas but I HIGHLY recommend that you DO NOT purchase these. Most of the pre-made tostadas are not in fact fried tortillas, but rather ground up corn that is then placed in a mold to look like a tortilla.

Besides, all you really need to do is fry a cold tortilla on both sides in some vegetable oil until both sides turn a dark brown. It's important that you allow the tortilla to fully brown because if you don't it will be chewy and not flaky and crunchy.

Home fried tortillas are FAR superior in taste and texture so don't skimp on this step. Remember, this is the foundation of the tostada!

Second Layer - The Mushy Stuff

I think of the second layer on a tostada sort of as the glue. The second layer should be an ingredient that is mushy, easy to spread, but thick enough so the rest of the ingredients can sink in and not fall off.

The classic ingredient for this is refried beans. Take your tostada and spread some refried beans on to it making sure to coat the entire center. I like to leave a little room near the edges so that when you pick up the tostada with your hands you don't get beans all over them.

Other ideas are guacamole, melted cheese, hummus, or any type of spread really.

Third Layer - The Meat

The third layer should be the main ingredient in the tostada. All other layers and ingredients should compliment and be designed around THIS ONE. Most often the third layer is a protein like chicken, beef, pork, etc. But it doesn't literally have to be meat. However, if it isn't meat, make sure you choose an ingredient that is a bit firm and has bite because you want this layer to contrast in texture with the mushy layer.

I often make tuna tostadas using guacamole as my mushy layer...Yum!

Fourth Layer - Refreshing Crunch

The fourth layer is intended to add complexity to the flavors and textures already present. Adding chopped lettuce, cabbage, raw onion rings, etc. can really add a wonderful crunch.

For the tuna and guacamole tostadas, I added marinated red onions to compliment the tuna flavor and they were divine!

Fifth Layer - The Sauce

The last layer is intended to add moisture to prevent the tostada from being too dry. Salsa of course, is the obvious ingredient here but don't be afraid to think outside the box. I often drizzle tostadas with thinned sour cream, or squeeze a bit of lime juice over the whole thing.

As you can see, a killer tostada can be endlessly modified and of course, this anatomy is more of a guideline than it is a rule. Feel free to change and disregard any of these guidelines.

Do you have a favorite recipe for tostadas? Leave me a comment and let me know.

Video Tutorial - How To Make Butter In Under 5 Minutes

noreply@blogger.com (Danny) — Sat, 27 Jun 2009 20:08:00 +0000

Butter Rocks

Last week I posted this super easy recipe on how to make butter in under 5 minutes and today I thought I'd share this hilarious, yet informative video sent to me by Greg of Sippity Sup.

His method of making butter is slightly different, and to be honest, I wish I'd known about his butter-washing trick prior to making mine cause it seems SO much easier, but what evs.

My butter post has been wildly huge on Stumble Upon, so thanks to all of you for visiting. Many Stumblers commented that they liked the post but would never try it......why not? It really is super easy!

The Truth About Grocery Store Flyers

noreply@blogger.com (Danny) — Fri, 19 Jun 2009 16:49:00 +0000

Image via Wikipedia

For those pinching pennies there are these tips regarding grocery store sales. Stick to perishable goods for sales, so says The Simple Dollar blog.

The Simple Dollar » The Truth About Grocery Store Flyers

Organize and Host a Frugal Block Party

Best Blueberry Muffins

noreply@blogger.com (Danny) — Thu, 18 Jun 2009 03:12:00 +0000

I'm making these tonight. I'm totally intrigued by the blueberry compote that allegedly make these the very best blueberry muffins. I love me some blueberry muffins, so I can be a tough customer. I'll let you know how these turn out.

The Bitten Word: Best Blueberry Muffins

How To Make Butter In Under 5 Minutes!

noreply@blogger.com (Danny) — Tue, 16 Jun 2009 04:18:00 +0000

That's right! You can make butter in under 5 minutes.

When I first researched making butter, I truly thought the butter would be A) hard to make and B) taste terrible. Both of these hypotheses were incorrect.

This recipe is truly easy and the quality of butter is really unlike any I've tasted. All you really need is a stand mixer. A hand mixer will do but won't be nearly as easy, although many of the posts I read called for shaking cream in a jar to make butter...Yeah. A huh. I kid you not.

How to make butter in second part of post

Ingredients
16 ounces of heavy cream, chilled
1/2 teaspoon salt
Directions
Pour cream and salt into bowl of stand mixer and mix on high. In essence, you'll be making whipped cream....only you're going to whip the cream beyond this point. About 3 minutes.

Soon it will deflate and start to look like scrambled eggs. Like this..

Keep beating a few more seconds. You'll notice water start to separate from the butter. This is actually buttermilk and can be saved for future use.

Once buttermilk forms, remove bowl from stand mixer and fill bowl with cold, running water. With your hands, squeeze the butter together to form a ball. Keep massaging the ball of butter under cold water until the water runs clear. This will assure that all the buttermilk is removed and that your butter will stay fresh longer.

Once water runs clear, remove ball-o-butter from bowl and wrap in parchment paper and chill in refrigerator, or slather on some toasted bread like I did!

Excellent Review of FOOD Inc.

noreply@blogger.com (Danny) — Mon, 15 Jun 2009 18:42:00 +0000

Image via Wikipedia

Darya of Summer Tomato has an excellent review of FOOD Inc., the documentary that sheds light onto America's food industry. Her review does a great job of contextualizing WHY knowing about where our food comes from is so important.

Food, Inc. Shows How Your Food Choices Can Change the World | Summer Tomato - Upgrade Your Healthstyle | Healthy Eating Tips

Egg In A Basket Recipe

noreply@blogger.com (Danny) — Tue, 09 Jun 2009 18:12:00 +0000

Talk about simple. This delicious breakfast is THE definition of simple. What I like about this breakfast is that it combines two of my favorite breakfast foods, eggs and toast, into one glorious breakfast treat.

I hesitate to even call this a recipe. All you do really is heat up some olive oil in heavy bottom pan. Take a slice of sourdough bread and cut a circle out of the center. Place the bread in the pan. Let it grill for a minute before you crack an egg in the center. Sprinkle with salt and pepper and remove from pan when done to your taste. (I personally like my eggs over medium) And voila! A simple and rustic breakfast that can be endlessly modified. I'm thinking some sliced prosciutto over top the next time I make this!

Squeezed: What You Don't Know About Orange Juice

noreply@blogger.com (Danny) — Thu, 04 Jun 2009 18:58:00 +0000

I always had a sneaking suspicion that orange juice really wasn't all that healthy for me. I stopped eating processed foods a while back, and something about all the sugar in orange juice really just didn't sit well. Basically, I never really thought that what I was drinking was REAL orange juice. Turns out, I was right. Sort of.

Ever since I saw this amazing documentary on our country's food industry, I've been even more diligent about finding out where my food comes from so I was delighted when I found this article detailing Alissa Hamilton's new book "Squeezed: What You Don't Know About Orange Juice". Fascinating stuff.

On Orange Juice | Fooducate

French Toast Medalions with Blueberry Compote

noreply@blogger.com (Danny) — Wed, 03 Jun 2009 17:19:00 +0000

Easy French Potato Salad Recipe

noreply@blogger.com (Danny) — Tue, 02 Jun 2009 17:19:00 +0000

A friend of mine decided to have a last minute Memorial day BBQ and I agreed to make a potato salad. Not wanting something boring or heavy, I opted for this light french potato salad. This recipe comes from my favorite cooking lady, Ina Garten.

Like many of her recipes, this one is easy, simple, and totally perfect for any summer BBQ, and the best part.....No Mayo!

Herbed potato salad in second part of post...

Ingredients
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Directions
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Blueberries In Black Pepper-Syrah Syrup

noreply@blogger.com (Danny) — Sat, 30 May 2009 17:21:00 +0000

Light Summer Fruit Dessert

I love Summer and I love fruit desserts. This blueberry dessert comes from Sunset Magazine and I truly can't wait to try it. It sounds so fancy, right?

16 light summer fruit desserts - Photos - Sunset.com

Olive Oil Fried Egg Sandwich with Prosciutto and Parmesan

noreply@blogger.com (Danny) — Fri, 29 May 2009 19:00:00 +0000

This is a really simple and delicious breakfast sandwich that is a bit on the decadent side. Actually, I had this for dinner. But whatever. Sometimes when I get home from a long day of teaching the last thing I want to do is cook an elaborate dinner. This is just as delicious with a cup of coffee or a glass of wine.

Fried egg sandwich in second part of post...

Ingredients

1 egg
2 slices of wheat bread
2 thin slices of prosciutto
4 or 5 thin shavings of Parmesan cheese
1 tablespoon mayo
1 tablespoon good extra virgin olive oil

Directions

Toast bread until lightly golden. Spread mayo on both slices. Heat olive oil in pan until it begins to smoke and crack egg into pan. Sprinkle with a bit of salt and pepper and cover with a lid so that the yolk partially cooks. I like my yolk a bit runny, but not cold, so I leave it covered for a minute, then touch it with my finger. If it looks runny but is a bit warm, then it's done. If it's still cold, I leave it a bit more.

Once cooked place egg on bread. Add prosciutto and parmesan. Top with other slice of bread and cut in half. Enjoy!
salt and pepper to taste

Don't Clean Dishes Before Putting Them In The Dishwasher?

noreply@blogger.com (Danny) — Tue, 26 May 2009 19:36:00 +0000

Heresy you say? That's what I thought too. Until I carefully read this interesting article. Turns out, not such a good idea after all.

Lifehacker - Don't Clean Dishes Before Putting them in the Dishwasher - Dishwasher

Coconut Cupcakes with Cream Cheese Frosting

noreply@blogger.com (Danny) — Sun, 24 May 2009 21:40:00 +0000

The Ultimate Cupcake!

Michael is a huge coconut fan. He just LOVES anything made with coconut. I decided to make him a special treat by making these delicious coconut cupcakes.

These cupcakes are all about the frosting. It's amazing. Almond extract is the secret ingredient!

Barefoot Contessa Coconut Cupcakes in second part of post...

Ingredients

* 3/4 pound (3 sticks) unsalted butter, room temperature
* 2 cups sugar
* 5 extra-large eggs at room temperature
* 1 1/2 teaspoons pure vanilla extract
* 1 1/2 teaspoons pure almond extract
* 3 cups flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 1 cup buttermilk
* 14 ounces sweetened, shredded coconut

For the frosting:
nocoupons

* 1 pound cream cheese at room temperature
* 3/4 pound (3 sticks) unsalted butter, room temperature
* 1 teaspoon pure vanilla extract
* 1/2 teaspoon pure almond extract
* 1 1/2 pounds confectioners' sugar, sifted

Directions

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Ingredient Based Recipe Search Engine

noreply@blogger.com (Danny) — Thu, 21 May 2009 02:47:00 +0000

I found this great website that searches for recipes based on the ingredients you have on hand. The best part is that the recipes are from trusted sites like epicurious and recipe zaar!

Supercook: recipe search by ingredients you have at home

Yum Or Yuck? Pancake Dispenser

noreply@blogger.com (Danny) — Tue, 19 May 2009 05:09:00 +0000

This seems totally brilliant, yet completely disgusting. I'm torn. Brilliant, or totally gross?

Lifehacker - Repurpose a Squeeze Bottle for Perfect Pancakes - Kitchen

Easy Fresh Strawberry Pie

noreply@blogger.com (Danny) — Tue, 12 May 2009 06:27:00 +0000

It's officially strawberry season! When I think of strawberries, I think fresh strawberry pie. Mostly because it's super easy to make, yet totally delicious. To make it extra easy, buy a pre-made pie crust....don't worry, I won't tell anyone.

fresh strawberry pie in second part of post...

Ingredients

1 pre-made pie crust, baked according to directions
2 small baskets of fresh strawberries
2 tablespoons sugar
1 teaspoon lemon juice

for the glaze:

1 8-12oz jar strawberry preserves...the amount doesn't have to be exact
2 tablespoons triple sec, or any other orange liquor
1 teaspoon lemon zest

Directions

Cut strawberries in half and place in a bowl with sugar and lemon juice. Let macerate for five minutes. Meanwhile, make glaze by placing all ingredients in a medium size saucepan over medium heat. Stir and combine just until preserves melt into a thick glaze.

Strain juices from bottom of bowl and combine glaze with strawberries. Dump strawberries into pre-baked pie crust. Serve with a huge dollop of fresh whipped cream!

Coffee Iced Cubes

noreply@blogger.com (Danny) — Mon, 11 May 2009 21:32:00 +0000

Brilliant Idea. Just in time for summer. Make ice cubes with cold coffee for Iced Coffee. I'm mad that I didn't come up with this one.

Coffee Iced Cubes - Tip of the Day - Slashfood

Be Scared. Be Very, Very Scared.

noreply@blogger.com (Danny) — Sun, 03 May 2009 06:55:00 +0000

Raspberry Cream Cheese Buns

noreply@blogger.com (Danny) — Sun, 03 May 2009 04:17:00 +0000

These delicious breakfast treats come from Bake or Break. I want to stop everything I'm doing and immediately bake these.

Raspberry Cream Cheese Buns - Bake or Break

Pecan Sticky Buns

noreply@blogger.com (Danny) — Fri, 01 May 2009 02:55:00 +0000

The Barefoot Contessa strikes again! Plain and simple, these are easy and scrumptious.

Pecan sticky bun recipe after the jump...

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped
1 package (2 sheets) frozen puff pastry, defrosted

For the filling

2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

Directions

Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1½ teaspoons of the cinnamon, and ½ cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about ½ inch and discard. Slice the roll in 6 equal pieces, each about 1½ inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

How To Make The Quintessential Mint Julep

noreply@blogger.com (Danny) — Fri, 01 May 2009 01:34:00 +0000

Mint Julep's are so delicious! I like to pretend I'm wearing a big white hat while I drink mine.

How To Make the Quintessential Mint Julep: bonappetit.com

Tons of Lemon Desserts!

noreply@blogger.com (Danny) — Fri, 01 May 2009 00:13:00 +0000

I've always been more of lemon fan when it comes to desserts....so imagine how I felt when I found this...

Lemon Desserts and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com