Admin
Wednesday, 20 February 2013 15:01

A great weekend breakfast

Eggs Florentine is classically made as below, but with Mornay sauce poured over the top. Although I truly love Mornay (cheese sauce made with Parmesan and another cheese), I wanted to go healthy, just for one morning. I added some grated cheese with the spinach so you won't miss the taste of cheese, yet feel just a little better leaving out the extra calories.

Published in The Cooking Edge
Thursday, 29 November 2012 00:19

Eggnog stuffed French toast

I have tasted and made many dozens of different types of French toast in my years, but this recipe is truly the creamiest I have ever made. The taste of eggnog just goes so naturally with French toast. Get your palate ready for the holidays, and enjoy this through the year!

Published in The Cooking Edge
Wednesday, 01 August 2012 16:52

Fix it, forget it and fall asleep

I just so happen to know quite a bit about French toast. Being a genealogist, I traced my line back many many centuries. While doing so, I researched food during each century wherever my ancestors happened to have been living at the time. Looking at my notes, I found that French toast (as we know it today, using eggs) wasn't mentioned in any text until the early 14th century. This was in French Normandy, where it was referred to as tostees dorees. Guillaume Tirel, the chief cook of King Charles V of France, wrote that you were to toast bread first, then glaze it with egg yolks and sugar. Put them in hot grease, sprinkle with sugar and cook until done. This recipe is far more delightfully tasty, and you make it at night, go to bed and wake up, only to pop it in the oven.

Published in The Cooking Edge

Advertisements

Website CMS and Development by Links Online Marketing, LLC, Bangor Maine