Saturday, March 30, 2013

Crème Brûlée French Toast and NOLA

Ormond Plantations version...


There's is much prettier on the plate, I forgot to take a photo of our plates. But the taste was wonderful.

I had the opportunity to stay in Ormond Plantation in St. Charles Parish while attending my step-grandmothers funeral in February, and while the chef (they have a lunch restaurant) made me gorgeous breakfast each day. Beautiful place and the food was fabulous! I am still dreaming of the cheese grits with ham.

At home a few weeks ago I made homemade bread loaves, and decided to make this french toast for the family Sunday breakfast. Bread came out gorgeous, and so did the french toast. You should try it. The bread just soaks up the mixture.

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups heavy cream
1 teaspoon vanilla
1 teaspoon Grand Marnier
 Powder sugar for garnishing

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a bowl to cool. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use (I freeze them for stuffing recipes).
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined; once cooled whisk in above mixture, and pour evenly over bread in a long baking dish; letting them soak. Chill, covered, at least 8 hours, or overnight.  

 Bring bread to room temperature. Heat non-stick pan to medium high, and cook separately on both sides until done. Before turning them you can spoon white or light brown sugar over them for an extra crisp.

Serve hot French toast immediately. 

NOTE: We omitted the syrup, because it was sweet enough with powder sugar, and Grand Marnier mixture. Next time I am omitting the amount of sugar used, was almost too sweet.

Friday, March 22, 2013

Beef Tenderloin

Some might find this photo harsh, but my husband and son like their steaks rare to medium rare. I did a dry rub on this tenderloin; scallions, garlic, and coriander. Something hubs had in NYC during a dinner with computer colleagues. It made for a good flavor profile, after I put my part of the beef tenderloin back in the oven and cook it longer.


Clean and trim off head of beef tenderloin (use for stew or stir fry)

Mix 3 tablespoons- garlic, minced, small chopped scallions, and coriander (you can be more liberal with the coriander if you like), salt and course ground pepper to taste.

Rub tenderloin and place in baking dish, refridgerate overnight.

Bake in preheated 450 degree oven for 20 minutes for medium rare (depends on size, mine was pretty fat); adding 10 minutes for medium, and then 10 more for well done. This cut of meat is too fantastic to ruin with more than medium rare. Let rest 10 to 15 minutes and then slice.

Monday, March 11, 2013

Apple-General Tso Glaze Stuffed Cornish Hen

These babies were glazed with an apple-wine General Tso mixture. One of those things you begin making and a little of this and a little of that turns into a mouthful of WOW!

I do not make Cornish hens that often, not sure why, but duck seems to find its way into my oven more often.  After just returning from a week of AWP, Association of Writers and Writing Programs convention in Boston, lots of walking, talking, and eating I am a bit pooped to say much more. Enjoy the pics, and if you get a chance just add chopped apples to a Asian glaze recipe and be prepared to be Wow'd.