FLUFFY FRENCH TOAST
Original recipe makes 12 slices
1/4 cup all-purpose flour
1 cup milk
1 pinch salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread
- READY IN
- Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
- Heat a lightly oiled griddle or frying pan over medium heat.
Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
1 apple bourbon pork tenderloin, trimmed of fat and sliced into 1-inch pieces
2 tsp cinnamon
1 tsp nutmeg
2 tsp ground coriander
2 Tbs. butter
2 apples (I think mine were gala?), thinly sliced
1 large shallot, thinly sliced
1/4 cup apple cider
2 heads broccoli, florets separated
coarse salt and freshly ground pepper
1 small sprig of fresh thyme
In a small bowl, combine the cinnamon, nutmeg, ground coriander and a pinch of salt and pepper. Sprinkle both sides of the sliced pork with the spice mixture.
Heat a cast iron (or large skillet) over medium high. Sear the pork for about 3 minutes on each side, until cooked through and browned all over. Remove from pan and cover to keep warm.
Back in the pan, add the butter and melt. Add the shallots and sauté until they start to soften, 2 minutes. Add the apples and broccoli to the pan, continuing to sauté until another 2 minutes. Add the apple cider and sauté two more minutes, or until everything is so glorious you need to rest. Sprinkle with salt and pepper.
Nestle the pork back in (with the accumulating juices) and cook about a minute longer, incorporating the flavors.
Serve dish garnished with fresh thyme leaves!
Credit: Bev Cooks
4 tablespoons unsalted butter
1/4 cup buttermilk
2 large eggs
2 cups mashed potatoes
3 tablespoons chopped chives
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder
1 cup grated cheddar cheese
Melt butter in a small saucepan over medium-low heat. As the butter melts it will begin to crackle and pop. That’s the water evaporating out of the butter. Continue to cook the butter until the crackling subsides and the butter begins to brown a bit. The butter will smell nutty. Immediately transfer the browned butter into a medium bowl. Whisk in buttermilk and eggs until thoroughly combined. Add the mashed potatoes and 2 tablespoons chives and gently stir to combine.
In a small bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder. Add the dry ingredients to the wet ingredients. Use a spoon to mix until all of the flour is thoroughly combined. Try not to overmix the batter. Just stir it until the flour is combined.
Heat a waffle iron and grease if necessary.
Dollop batter (about 1/4 cup per waffle) into the waffle iron. Cook until golden on each side. The amount of time depends on your waffle iron. Remove waffles from the iron and place on a cooling rack to rest. The cooling rack will keep the waffles from getting soggy on the bottom as they cool.
Just before serving the waffles, turn oven to the broiler setting. Place waffles on a baking sheet and top with cheddar cheese. Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute. Remove from the oven, sprinkle with remaining chives and serve warm (with salsa is delicious!).
Credit: Joy The Baker
SONNY’S STEAK HOAGIE
4 (8-inch) hoagie rolls, homemade preferred
2 3/4 ounces blended canola/ olive oil, 60/40 ratio
10 ounces sliced thin sweet onions in 1/16-inch slices
28 ounces sliced thin rib-eye steak in 1/16-inch slices
2 ounces melted sweet butter
1/4 teaspoon salt
Optional ingredients: homemade tomato sauce, bell peppers, mushrooms, or your favorite cheese
For the hoagies:
Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2-ounce of the butter. Cover the pan for 2 1/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture before serving.
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