Take a bite of france French Bread Daily
BY NHI LE
Contents
I n tr od uction
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B r ea f as t
Lunch
D i n n er
Snack
Vanilla Bean French Toast with Nectarines . . . . . . . 3 The Classic Monte Cristo Sandwich . . . . . . . . . . . . . . 5 Toast Hawaii . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Eggs Benedict . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Spinach And Ham Strata . . . . . . . . . . . . . . . . . . . . . . 11 Sweet potato Ricota Toast . . . . . . . . . . . . . . . . . . . . 13 French Onion Steak Soup . . . . . . . . . . . . . . . . . . . . 15 Savory Stuffed French Toast . . . . . . . . . . . . . . . . . . . 17 French Country Meatball . . . . . . . . . . . . . . . . . . . . . . 19 Cinamon Crunchy French Toast Sticks . . . . . . . . . . 21 Cinnamon Toast Crunch Popcorn . . . . . . . . . . . . . . . 23
Breakfast
Vanilla bean French Toast with Nectarines
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DIRECTIONS ING R E D I E N TS 1 loaf of Challah, sliced 1/2 to 4-5 1 inch thick 1 cup Eggs 1 Heavy Cream 1 pinch Vanilla Bean, split and vanilla caviar scraped out pinch of Kosher Salt Coconut Oil or Butter, for griddle The Nectarines 3 Fresh Ripe Nectarines, sliced 3 tsp. pit discarded 3 tsp. Vanilla Sugar 1/4 tsp. regular sugar 1/4 tsp.www vanilla extract Ground Cardamom Butter, for serving Real Maple Syrup, for serving
1. Whisk together the eggs, vanilla caviar, heavy cream and salt. Dunk both sides of the slice Challah and place on hot, preheated griddle that has been oiled with coconut oil or butter. 2. Flip once a dark golden crust forms on the bottom and repeat. Keep French toast slices warm on a rimmed cookie sheet in a 200 degree oven. 3. In a medium bowl, toss the nectarine slices with vanilla sugar and cardamom. Let sit for 5 minutes so the sugar can bring out the nectarine juices. 4. Spread softened butter over the warm French toast slices, top with nectarines and a drizzle of real maple syrup.
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Lunch
EGGS BENEDICT
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DIRECTIONS
1. Toast bread and gently warm corned beef and sauerkraut in a skillet over low heat (you can also serve them cold).
ING R E D I E N TS 4 pieces rye bread, toasted 1/2 pound corned beef, sliced thin 1/2 cup sauerkraut, warmed 4 eggs, poached Vinegar, for poaching Chives, garnish
2. Add 2-3 tablespoons vinegar to a 1-quart pot of simmering water (be sure the water isn’t boiling). Carefully roll in eggs and poach for about 3 minutes until the whites are set. Remove eggs with a slotted spoon and drain on a paper towel.
Thousand Island Hollandaise: large egg yolk 1 apple cider vinegar 1 tbsp. water 1 tbsp. unsalted butter, melted 1/2 cup Thousand Island Dressing 1/3 cup Salt and pepper, to taste
3. Build benedicts with toasted rye. Then divide the corned beef and sauerkraut and stack it on the toast. Top each piece of toast with an egg and drizzle over the hollandaise sauce. Garnish with chives.
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Dinner
French onion Steak soup
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DIRECTIONS 1. Trim the steak to remove the fat rind and any visible cartilage. Cut into ½-inch cubes. Toss with salt and pepper.
ING R E D I E N TS 1 lb. steak 1 tsp. kosher salt 1 tsp. ground black pepper 2 tbsp. butter 2 onions, thinly sliced 2 cloves garlic, minced 2 tbsp. all-purpose flour 1 cup Belgian brown ale 2 cups beef broth 1 tsp. fresh thyme 1 bay leaf 1/4 tsp. kosher salt, to taste 1/8-1/4 tsp. red pepper flakes, 4-6 French baguette slices 1 cup shredded Gruyere cheese
2. Melt butter in a large stockpot over medium heat. Add the steak and brown for about 5-6 minutes. Add the onions and garlic and saute until tender, about 15 minutes. Add the flour and cook 2-3 minutes to make a roux. Add the beer and deglaze the pan, scraping up any brown bits on the bottom of the pan. Add the beef broth, thyme, bay leaf and salt and red pepper flakes to taste. Cook over low heat for 20 minutes. (The longer it cooks, the more tender the steak will be). 3. Preheat the oven to 450 degrees. Ladle into a ramekin or oven-safe soup dish. Top with a baguette slice. Top with shredded cheese. 4. Place the bowls on a pan and heat in the oven for 5-10 minutes until the cheese melts and browns. If you have soup bowls that can withstand 500 degrees, you can place them under the broiler to melt the cheese faster. 19
T ake a Bite o f F r ance
Snack
Cinamon Crunch French toast sticks
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DIRECTIONS 1. Preheat your oven to 350 degrees. Line two baking trays with parchment and set aside. 2. Slice the French bread into thick sticks. Set aside. 3. Whisk together the heavy cream, honey, eggs, cinnamon and extract until fully incorporated. Set aside.
ING R E D I E N TS 1 loaf day old French bread 1/2 cup cup heavy cream 3 tbsp. honey 4 eggs 1/2 tsp. cinnamon 1 tsp. orange extract cups 2 Honey Bunches of Oats (flavor of your choice)
4.Pour the cereal into a large resealable bag. Use a rolling pin to slightly crush the pieces and pour into a shallow dish. 5. Dip each bread piece in the egg mixture followed by the crushed cereal. Make sure you get each side coated well in each. Place on your prepared tray. 6. Bake for 20-25 minutes. Enjoy on their own or with syrup. 23
T ake a Bite o f F r ance
By Nhi Le