Saturday, December 4, 2010

French toast and corn flakes

When you read this title you may think I am talking about a nice breakfast of french toast and corn flakes.
But this post is only about french toast; made amazing by being dipped in corn flakes and brown sugar.

My sister and i have an obsession with french toast. We will eat it any time, anywhere. My dad makes some stuffed with cream cheese and berries. This version however was a knew kind altogether for us. After dipping the french toast in the batter, I dredged them with corn flakes and brown sugar, and fried them in butter they were absolutely delicious!

makes 6 pieces

2/3 cups milk (add more if there is not enough)
1/4 cup cream (optional)
3 eggs
1 teaspoon cinnamon
1 teaspoon vanilla
6 slices french bread
1 cup crushed corn flakes
2 teaspoon dark brown sugar

Mix together milk, cream, eggs, cinnamon, and vanilla in shallow bowl. Add the bread and let soak for 3-5 minutes. While the bread is soaking, in a separate bowl crush the cornflakes and brown sugar. Dredge the the bread in the corn flakes. fry the bread in butter until golden brown on both sides. Enjoy!

Wednesday, December 1, 2010

bacon salad... ohh yes

Some things go together beautifully, like popcorn and movies, or rain and hot chocolate. For me bacon, apples, blue cheese, and arugula are that way. They paint a wonderful salty, sweet, contrasting composition in your mouth. If you are one of those people who doesn't think of food like that, if there would be one word to describe this salad it would... yummy.
I made this salad for my dads birthday, we had ten people, two tables pushed together, and delicious food. My mom and I took on the challenge
of making the entree. We had kabobs (my dad grilled), and salad (yum).

Recipe: from the Barefoot Contessa


  • 8 ounces thick-cut bacon, such as Niman Ranch
  • 8 ounces baby arugula
  • 1 large Granny Smith apple, peeled and diced
  • 1/2 cup toasted walnut halves, coarsely chopped (see note)
  • 1/2 cup dried cranberries
  • 6 ounces blue cheese, such as Roquefort, crumbled

For the dressing:

  • 3 tablespoons good apple cider vinegar
  • 1 teaspoon grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 2 1/2 teaspoons Dijon mustard
  • 2 tablespoons pure maple syrup
  • Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup good olive oil


Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.

In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.

For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.

Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

note: I would half the dressing!