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May 13, 2005
Insensate carelessness
Forgot to upload a song, so for today, Molars will turn into a recipe/self-help blog (music will return tomorrow). First off, let's address scrambled eggs. I like them. Can make them when pressed into service. But here's the question for you: dry, or wet? There probably aren't many foods that one desires to be, you know, just like sopping wet (besides soup, perhaps), but some people dig their eggs with a little bit of runniness to them, some independent movement (in this case, a kind of sliding, easing motion) by the food itself. I can respect this. Although I prefer my eggs to be dry, I will cook wet scrambled eggs upon request. Now, let's talk bread: it's great, full of flour, and possibly riboflavin. Combine the two-- wet eggs, and bread, and what do you get? French Toast. This recipe is a burner:
Ingredients
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices French bread
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon orange brandy
1/4 teaspoon salt
Directions
Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
8 hours prep for french toast, not bad eh? That is what I call ingenuity and efficiency. Probably a good idea to have a batch of egged-bread chilled and ready in the fridge at all times, just in case you have guests drop in for breakfast (mailman, UPS guy, tax collector, whatever) unexpectedly.
Tomorrow: Back to Music. Monday: What to do about those drapes?
Posted by Kevin at May 13, 2005 08:39 AM
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