Monday, January 17, 2011

Toasted Pecans

Recorded January 17, 2011
1/2 c pecan halves
1 t vegetable oil
1/2 t sugar (in shaker)
pinch of salt
Spread the nuts in a small nonstick skillet in a single layer; add the oil. Heat over medium heat, shaking often, until aromatic and light tan in color, about 6 minutes. Sprinkle with sugar and salt, and heat with shaking until the nuts are glazed. Take care not to burn. Turn out on a plate and let cool thoroughly. Good for snacking as is, or sliver them and add to pancakes and waffles or sprinkle on fried fish or salads as a garnish. Adds crunch, flavor, and nourishment.

Ultimate French Toast

Developed January, 2011. By separating the eggs, the coating turns crispy, and the bread inside becomes custardy, rich, and somewhat sweet.
2 eggs, separated
4 thick slices of challah or good-quality sandwich white
3/4 c milk
1/2 t sugar
1/2 t vanilla extract
1 T butter, melted and cooled
1 T butter for grilling
In a flat soup bowl, beat the yolks until smooth. Slowly stir in the milk, sugar, and vanilla. Whisk smooth. In another soup bowl, whisk the whites until frothy. Stir in 1 T of the milk mixture. Whisk in the melted butter.
Prepare the bread by drying in a toaster oven at 275 degrees F. for 10 minutes. Heat a griddle or non-stick skillet to 350 degrees F. Add butter. One at a time, soak both sides of the bread
in the milk mixture until almost saturated, drain, coat both sides with egg white, and place on griddle in sizzling butter. Repeat for the remaining slices. Grill for about 4 minutes, turn, and finish for 3 minutes more. Serve with warm maple syrup, cinnamon-sugar, or a fruit sauce. Serves 2 ~ 4.