The topping of the baked French toast I made for a friend from Venezuela who had never had French toast. While the banana caramel pecan topping tasted delicious, the bananas didn’t look so pretty once they were baked with the orange-infused French toast! (They turned an unappetizing gray-brown.) For a traditional pan-fried French toast, I added a little almond extract to the egg mixture and served it with fresh strawberries and toasted slivered almonds.
Aged-Cheddar Cheese Risotto. Wow. I don’t have room enough here to explain how and why this was so stinking good and why I may never make macaroni and cheese again when I can have this. Macaroni and cheese pales in comparison, in fact, it’s almost invisible. Scott and I savored every bite of this meal and literally licked our plates at the end.
I impulsively bought an 8 ½ lb. box of “splits” (tomatoes whose skin had split and cracked open) for $6.00 and proceeded to spend the entire weekend in the kitchen making the following things. Not my original plan for the weekend, but how could I pass up such a good deal?
A sourdough pizza for myself one night while Scott was working call.
This pizza proceded to fall on the floor, distressed but not defeated, I salvaged what I could and ate a first rate, slightly smaller, pizza.
On Sunday I set to work after church and made three, yes three, different homemade tomato sauces. A tomato basil, a butter and onion sauce, and a sauce out of pureed slow roasted tomatoes. Each one was delicious in it’s own right.
Roasted cauliflower with parmesan, garlic, crunchy breadcrumbs on a bed of arugula tossed in lemon juice.
One-year anniversary picnic. Copper river salmon with a crème fraiche coating, homemade roasted tomato gnocchi, and browned butter sweet corn. Thankfully it did not rain on this picnic!
Until next time!