TartQueen's Kitchen

Few foods scream “TEXAS” louder than Chicken Fried Steak. Along with Chili (The Official State Dish of Texas), few things cause more arguments amongst friends and rivals over whose is the best.

By the way, Chicken Fried Steak is the Official State Dish of Oklahoma. Go figure.

The origins of Chicken Fried Steak are a little murky, but conventional wisdom generally believes German immigrants to Texas in the early- to mid- 19th Century invented Chicken Fried Steak as a way to not only enjoy something similar to the Viennese/German dish Wienerschnitzel (traditionally a breaded and fried veal cutlet), but also to make tough cuts of beef palatable. (As we know, bovine back then weren’t the chemically enhanced behemoths we know and eat today; they were just as hardscrabble as the land and the people living on it.)

Another story is that it was accidentally invented by a short order cook in Lamesa, Texas, in 1911. When a waitress turned in an order for “chicken, fried steak”, the cook, Jimmy Don Perkins, misread it. He dipped the steak in the fried chicken batter, and a legend was born.

One of my favorite food writers, Robb Walsh, describes 3 different types of Chicken Fried Steak in his book, Texas Eats:  1) The Southern/East Texas version is dipped in egg and then flour, similar to the way Southern fried chicken is prepared; 2) Central Texas’s version is made with bread crumbs rather than flour, much like Weinerschnitzel; 3) A West Texas version that is made without dipping the meat in egg; this is related to what cowboys called pan-fried steak.

Robb Walsh also talks about the three most common ways people mess up a Chicken Fried Steak: 1) Over- or Under-seasoning  – “If you use a salty seasoned flour for the batter, the steaks end up too salty. Underseasoning is just as bad. Even the batter on a perfectly cooked steak can taste pasty if it isn’t seasoned”; 2) Too much tenderizing – The ratio of batter to meat is crucial, and it’s determined by the thickness of the meat. If you pound the meat too flat, the steak is all batter and the steak is overcooked by the time the crust is done [this also leads to the meat shrinking in the crust].” ; and, 3) Overheating the oil – To cook a Chicken Fried Steak so the crust is golden and the meat is cooked trough, it is critical to keep the temperature of the oil at around 350F.

My recipe is much like the Southern/East Texas Version. It’s what I grew up eating and the one that most people know.

A few notes:

1.  The best cut of meat for a chicken fried steak is going to be round steak. It’s a flavorful, lean, and relatively cheap cut of beef. You can buy it in the grocery already tenderized (where it may also be called “cube steak”). If you buy it un-tenderized, you’ll need to do it yourself with a tenderizing mallet. It looks like a square hammer with spikes on each end of the mallet’s head. You very likely have one in the recesses of your knife drawer.

2.  It’s best to have everything at room temperature before you start. This way, everything cooks at the same speed and there will be less chance of the meat being cooked improperly.

3.  You don’t want to have too much breading on your steak. If you have too much breading, it’ll take too long for it to cook all the way through and the steak will overcook and shrink.

4.  Correct fat temperature is important when frying. If the oil is too cool, the breading will soak up the oil and you end up with a greasy steak. If it’s too hot, the coating will burn before the meat is cooked. The fat but come to a full sizzle when you put the steaks in.  Proper frying temperatures help seal the coating and keep as much of the oil out as possible while still cooking everything evenly.

5.  This goes for overcrowding the skillet, too. Don’t do it. The oil temperature will drop too much and the steaks won’t cook properly.

6.  Purists will be appalled, but if you like, you can substitute chicken (Chicken Fried Chicken) or pork (Chicken Fried Pork) in place of the beef.

7.  Speaking of appalled purists, I genreally do my frying in an electric skillet. It’s much easier for me to control the temperature of the oil. Purists, however, will insist on using a cast iron skillet. It’s up to you.

8.  You have to have gravy. Period. There are no exceptions to this rule.

The Ingredients

Peanut Oil, Vegetable Oil, Shortening, or Lard for frying

2 c. all-purpose flour

1 tbsp. salt

1 tbsp. black pepper

1 tbsp. garlic powder

2 tsp. onion powder

1 tsp. cayenne pepper, or to taste

Clockwise from top left: salt, black pepper, cayenne pepper, garlic powder, onion powder

1 1/2 c. buttermilk

2 large eggs

6 ea. 6 – 8 oz. tenderized round steaks

1.  Mix together the flour and spices in a large, shallow bowl or on a large plate.  Set aside.

The spices waiting to be mixed into the flour.

Done. Be sure to mix as thoroughly as possible; especially if your spices (esp. the cayenne) are a little lumpy.

Beat together the buttermilk and eggs in a large bowl.  Set aside.

Eggs and buttermilk batter. Be sure that you beat the eggs thoroughly so the whites are completely broken down and incorporated.

2.  Take each steak and dip it first in the flour and lightly coat.  Be sure to shake off any excess.

The first dip. This will help the batter adhere to the steak.

Next, dip the steak in the batter and coat completely. Take the steak out of the batter and allow the extra liquid to dip off.

Make sure the steak is completely submerged in the batter.

Dip the steak back into the flour and evenly coat all over.  You want to be sure there aren’t any wet spots.

Nicely coated.

Shake off any excess flour.  Lay the steaks out in a single layer on a rack. (This will help allow air circulation around the steaks and help keep them fairly dry.)

The steaks on a rack. If there are any wet spots, be sure to sprinkle a little flour on them.

3.  Have a 1″ depth of fat in a large skillet. Heat the fat to 375F, or until flour sprinkled in the oil immediately sizzles (but doesn’t burn) or a drop of water will make the oil pop (be careful of oil spatter).

4.  Once the oil has heated to the correct temperature, take the steaks, no more than 2 at a time, for 5 – 7 minutes total, turning once.  The temperature will immediately drop once you put in the steaks, so be sure to adjust the temperature as necessary to keep the fat at 350F.  (This is the optimal temperature to cook the steaks without making the batter soggy or overcooking the batter before the meat is done.)

Don’t overcrowd the pan. The temperature of the oil will drop too far and will result in a soggy, greasy steak.

After flipping. You only want to flip once to maintain the crust.

Take the finished steaks out of the oil and either place back on the rack to drain (my preferred method) or place on paper towels to drain.

After each batch is done, raise the heat back up to 375F before adding the next batch. Again, after adding the steaks to the fat, be sure to keep the temperature at 350F.

Well, hello.

After the steaks are done, carefully drain off all but 1/4 c. of the drippings and saving any cracklings that may be in the skillet and make the gravy.

A note on the gravy: A good gravy can enhance your Chicken Fried Steak and a bad gravy can ruin it. You want a thick, creamy texture (but not pasty), a deep flavor (there are few things worse than a lumpy, bland, pasty gravy), and just the right amount of seasoning (over-salting is a common mistake).

Making good gravy is something that takes patience and practice. If you make this recipe for the first time and are a little unsure, just serve it on the side. You’ll do better next time.

Cream Gravy

1/4 c. pan dripping (if you have some nice cracklings too, great)

1/4 c. flour

2 c. whole milk, room temperature or warm

1 tbsp. black pepper

1 tsp. salt, or to taste

The drained skillet. I left some of the browned flour in with the fat. Just be sure that anything you leave in the skillet isn’t burnt.

1.  Heat the pan drippings over medium heat (about 350F if you’re using an electric skillet).  Add the flour and make a roux.  You’re looking for something between a blonde- and peanut butter- colored roux.

Adding the flour.

Making the roux. You don’t want the roux too dark because the darker the flour, the less thickening strength it will have.

2.  Whisk in the milk and cook the gravy until it smooths out and thickens. Whisk in the salt and pepper.  Taste for seasoning.  If you want a thinner gravy, add a bit more milk.

Whisking in the milk. Be sure to whisk constantly at this point so the roux and milk are completely incorporated.

A nice, smooth, not-too-thick not-too-thin cream gravy.

3.  Serve over (or next to) the Chicken Fried Steak and whatever else is on the plate.

The classic serving suggestion: Chicken Fried Steak, Mashed Potatoes, Greens (in this case, Kale).

Now I’m hungry.

I almost love gingersnaps more than I love a really good chocolate chip cookie. Almost. It’s a photo finish, really.

Just like gingerbread, gingersnaps date back to Medieval England and predate the cake style gingerbread we know today.

The ingredients

From top: molasses, baking soda, ginger, allspice, salt

1/2 c. butter, room temperature

1/2 shortening, room temperature

1 c. dark brown sugar

1 egg, room temperature

1/4 c. molasses

2 1/2 c. flour

1 tsp. baking soda

1/2 tsp. salt

1 tbsp. ground ginger

1/2 tsp. ground allspice

Extra sugar for rolling

1.  Preheat the oven to 350F.  Line 2 large baking sheets with parchment paper and set aside.

2.  In a mixer bowl, cream together the butter, shortening, and brown sugar.

Getting ready to cream the butter, shortening, and brown sugar together.

After creaming the butter and sugar together. You don’t want to beat too much air into the mixture.

Add the egg and molasses and mix until well combined.

After adding the egg and molasses.

3.  Meanwhile, sift together the flour, baking soda, salt, ginger, and allspice.

Sifted dry ingredients. Kinda like the way it looks.

4.  Add the dry ingredients to the molasses mixture 1/3 at a time, mixing well after each addition.  Be sure to scrape down the sides of the bowl.

Mixing in the dry ingredients. Be sure to mix well after each addition and scrape down the sides of the bowl to ensure even mixing.

The finished dough. Try not to eat it at this stage.

5.  When the cookie mixture is ready, take a small amount and roll into a ball about 1″ in diameter.  Roll the ball in the extra sugar to coat.

Rolling the cookie dough in sugar. This is a pretty traditional step in making the cookies. However, if you prefer not to have the extra sugar, you can skip this step.

Place the ball of dough onto a cookie sheet.  Repeat about 4 dozen times. Have no more than 12 per baking sheet because the cookies will spread.

Ready for the oven. The cookies will spread, so be sure to have about 2″ between each ball of dough.

6.  Bake the cookies for 15 – 18 minutes, rotating the baking sheets halfway through the baking time.

Now your house will smell like the holidays.

Enjoy!

More than once when I’ve made gingerbread, my husband will come home and simply say, “It smells like Fall in here.” I take that as a compliment.

Gingerbread is a confectionary that has seemingly always been associated with Autumn and the Holidays.  In Medieval England, the term gingerbread simply meant ‘preserved ginger’. The name wasn’t for the desserts we’re familiar with until the 15th century.

According to Rhonda Massingham Hart’s Making Gingerbread Houses, the first known recipe for gingerbread came from Greece in 2400 BC. Chinese recipes were developed during the 10th century and by the late Middle Ages, Europeans had their own version of gingerbread. The hard cookies, sometimes gilded with gold leaf and shaped like animals, kings and queens, were a staple at Medieval fairs in England, France, Holland and Germany. Queen Elizabeth I is credited with the idea of decorating the cookies in this fashion, after she had some made to resemble the dignitaries visiting her court. Over time some of these festivals came to be known as Gingerbread Fairs, and the gingerbread cookies served there were known as ‘fairings.’ The shapes of the gingerbread changed with the season, including flowers in the spring and birds in the fall. Elaborately decorated gingerbread became synonymous with all things fancy and elegant in England. The gold leaf that was often used to decorate gingerbread cookies led to the popular expression ‘to take the gilt off of gingerbread.’ The carved, white architectural details found on many colonial American seaside homes is sometimes referred to as ‘gingerbread work’.

Gingerbread houses originated in Germany during the 16th century. The elaborate cookie-walled houses, decorated with foil in addition to gold leaf, became associated with Christmas tradition. Their popularity rose when the Brothers Grimm wrote the story of Hansel and Gretel, in which the main characters stumble upon a house made entirely of treats deep in the forest. It is unclear whether or not gingerbread houses were a result of the popular fairy tale, or vice versa.

Gingerbread arrived in the New World with English colonists. The cookies were sometimes used to sway Virginia voters to favor one candidate over another. The first American cookbook, American Cookery by Amelia Simmons, has recipes for three types of gingerbread including the soft variety baked in loaves:

Soft gingerbread to be baked in pans.

No. 2. Rub three pounds of sugar, two pounds of butter, into four pounds of flour, add 20 eggs, 4 ounces ginger, 4 spoons rosewater, bake as No. 1.

This softer version of gingerbread was more common in America. George Washington’s mother, Mary Ball Washington, served her recipe for gingerbread to the Marquis de Lafayette when he visited her Fredericksburg, Virginia home. Since then it was known as Gingerbread Lafayette. The confection was passed down through generations of Washingtons.

(Source: History of Gingerbread, The History Kitchen, Tori Avey)

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A main ingredient in gingerbread is molasses.  It is basically the leftovers of the sugar making process after the sugar crystals have been removed during boiling.

There are several different types of molasses comercially available: Light Molasses, Dark Molasses, Blackstrap Molasses, Sulphured Molasses, and Unsulphured Molasses.

Grandma’s is a good, consistent brand of molasses that’s readily available at just about every grocery. It’s an unsulphured light molasses. Plus, the company sponsors an elephant sanctuary in Tennessee. I’m all about that.

You may be asking yourself, what’s the difference? Or, you may not be.  But, I’m going to tell you anyway.

Light Molasses:  This comes from the first boiling of the sugarcane is generally the sweetest of the molasses. it is also known as “Barbados”, “Sweet”, “Mild”, or “First” molasses.  This molasses is generally used in baking, marinades, rubs, and sauces

Dark Molasses: This comes from the second boiling and after more sugar is extracted. It is generally thicker and less sweet.  it can also be called “Full” or “Second” molasses.  It can be used interchangeably with light molasses for most uses.  It is most commonly used in baking.

Blackstrap Molasses: This comes from the third boiling and is very thick and dark in color.  It has the highest mineral content because of its concentration.  While it can be found in grocery stores, it is most commonly found in health food stores. Some people will use blackstrap molasses (especially vegans) as a health food and supplement to their diets because it contains iron, niacin, and B6, among other minerals that wouldn’t necessarily be in or in very low levels in a vegan diet.

Sulphured and Unsulphured Molasses:  Sulphur Dioxide (SO2) is sometimes added to molasses as a preservative because molasses can ferment and spoil. It does change the flavor of the molasses making it less sweet. Unsulphured is preferred because it is sweeter and is closer to the original molasses flavor. And, because, well, it doesn’t have sulphur.

(Source: Healthy Eating, SF Gate)

Also, molasses can be distilled to make rum. FYI.

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My inspiration for this recipe came from an old recipe found in a 1965 edition of the Better Homes and Gardens New Cook Book that I received from my mother-in-law not long after I married. As I was flipping through the book, it reminded me of the book my mother had as I was growing up.  I believe hers was the same edition. (She still has it. I think it’s now held together with rubber bands.) I always remember the notes and McCall’s Cooking School recipes she would save in her book.

The BHG Cookbook my mother-in-law gave me. It’s a souvenir edition of the 1965 printing celebrating 10 Million copies sold.

My 2nd. edition, 1935 printing of the BHG Cookbook. I don’t think it’s ever been used.

BHG 1950 printing. This is about the time the now familiar red-and-white cover was first used. I bought this off Ebay. It was obviously loved.

Mom said to me as recently as Thanksgiving that the gingerbread recipe in the BHG book is a great recipe.  In fact, she made it for my sisters and I often when we were kids.

Here is the ingredient list for the original recipe:

1/2 c. shortening

1/2 c. sugar

1 egg

1/2 c. light molasses

1 1/2 c. all-purpose flour

3/4 tsp. salt

3/4 tsp. baking soda

1/2 tsp. ground ginger

1/2 tsp. cinnamon

1/2 c. boiling water

(from Better Homes and Gardens New Cook Book, 1965 printing)

I will say, though, while I love the original recipe, I have changed it up a little:

* I’ve omitted the cinnamon and added quadruple the ginger.  It’s a flavor preference.

*I’ve replaced the white sugar with either dark brown or maple sugar. Again, it’s a flavor preference. The new sugars aren’t as sweet as white sugar.

*I’m using butter flavored shortening. Because I can.

Now, of course,  you can do whatever you like.  Add or subtract as you see fit.  Other sweet spices (i.e. cinnamon, allspice, cloves, nutmeg, anise) will work well in this recipe, too.  However, you may want to be somewhat conservative on the amount of extra spice you use.  You’re making gingerbread, not a spice cake. Some people will also add a small amount of finely chopped candied ginger to the recipe as well.

The Ingredients

The maple sugar. Like most real maple products, it is not inexpensive. But, if you do have some, use it.

Ground Ginger, Salt, Baking Soda

1/2 c. shortening

1/2 c. dark brown or maple sugar

1 egg

1/2 c. molasses

1 1/2 c. flour

3/4 tsp. salt

3/4 tsp. baking soda

2 tsp. ground ginger

1/2 c. boiling water

1.  Preheat your oven to 350F.  Spray or butter & flour a 9″ x 9″ x 2″ baking dish.  Set aside.

2.  Sift together the flour, salt, baking soda, and ginger.  Set aside.

My mom’s old sifter that she gifted to me.

Sifted. You can, of course, use a small strainer to sift as well.

3.  With either a hand mixer and medium bowl, or a stand mixer, beat the shortening on medium speed until it is softened.

The softened shortening. It helps the process if you have the shortening at room temperature.

4.  Lower the speed to low (otherwise you’ll end up with a mess) and gradually add the sugar.  Once the sugar is incorporated with the shortening, turn the speed back up to medium and continue beating until the mixture is light and fluffy.

A fluffy shortening and sugar mix. This process helps to incorporate air into the shortening and make sure the sugar will mix into the rest of the batter thoroughly and not lump up.

5.  Turn the heat back down to low and add the egg and molasses.  Scrape down the sides of the bowl and be sure the ingredients are mixed thoroughly.

I’ve said it before, but it bears repeating: always break your eggs into a separate bowl or cup before adding to the rest of your ingredients. Otherwise, you may be full of regret.

Egg and molasses mixed in.

6.  Keeping the speed on low, alternately add the dry ingredients and the boiling water.  (I generally begin with 1/4 c. of the boiling water, half of the dry ingredients, the other 1/4 c. water, the other half of the dry ingredients.) By adding the ingredient this way, along with scraping down the sides of the bowl, you are ensuring even mixing as well as jump-starting the baking soda.

After adding the first 1/4 cup water. I know it looks strange, but, trust me, it’s fine.

After adding the first half of the dry ingredients.

7.  Pour the batter into your prepared baking dish and place in the center of the oven.

Ready for the oven.

Bake for 35 – 40 minutes, or until a tester comes out clean when you insert it into the cake.

So, as soon as I took this photo, Husband took the piece off the top.

Enjoy!

The classic Caesar Salad can make a diner recall the days of martini lunches, 2-inch steaks, paneled dining rooms, and the Rat Pack.  In short, it’s an American classic.

An American classic that originated in Tijuana, Mexico.

Legend has it that Caesar Cardini, a restauranteur in San Diego, invented the salad in 1924.  He also operated a restaurant in Tijuana to circumvent Prohibition.  According to his daughter, the Caesar Salad was invented out of sheer necessity when the kitchen supplies were depleted.

After a rush on the restaurant one July evening,  Cardini made do with what he had, adding the dramatic flair of the tableside preparation by the chef.  And thousands of tableside performances were born.

So, now you know. It has nothing to do with Julius Caesar (other than the fact that both he and Caesar Cardini were both Italian – technically). And, when my sisters and & I were kids, our dad try to convince us that it was invented by Caesar Romero. (You know, the Joker in the 1960’s “Batman” series.)

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A few notes:

1.  I (and many others) use anchovies in the dressing.  The original recipe didn’t use them; the anchovy flavor came from Worchestershire sauce.  If you would prefer to leave them out, go ahead.

2. To make this dressing vegetarian/vegan, omit the egg, anchovies, and Worchestershire Sauce and use vegan mayonnaise and vegetarian Worchestershire Sauce.

3.  If you find the addition of all extra virgin olive oil too strong, you can cut it with half pure olive oil or an unflavored oil like vegetable or grapeseed.

4.  Since this recipe does use raw egg yolks, it is best not to serve this to anyone who might have a compromised immune system. Healthy adults should be fine  – especially if the eggs are fresh.  However, if you are concerned about using raw eggs, substitute the mayonnaise.

5.  Croutons are essential in this recipe.  You can buy them, but they are easy to make.  I’ve included instructions.

6.  When you grate the cheese, don’t use a Microplane; the cheese will be too fine.  Either do shavings of cheese with a vegetable peeler or a larger grater.

7.  The most common proteins served with Caesar Salad are grilled chicken or shrimp.  However, this does go with almost anything. Or, alone.

The Crouton Ingredients

The crouton seasonings I used: (clockwise from top: Italian Seasoning; Kosher Salt; Cayenne Pepper; ground Black Pepper)

The Caesar Salad Ingredients

Clockwise from top: Dijon Mustard; Worchestershire Sauce; Black Pepper, Red Wine Vinegar

2 heads Romaine Lettuce, cleaned and cut into bite-sized pieces

Croutons:

4 c. day-old bread, cut into 1/2″ cubes

1/4 c. olive oil (you can use either extra virgin or pure)

1 tsp. salt

1 tsp. black pepper

up to 2 tsp. additional seasoning, if desired

Dressing:

3 cloves garlic

6 ea. anchovy filets

2 egg yolks  -or- 1/4 c. mayonnaise

1 tsp. Dijon mustard

1 tsp. red wine vinegar

1 tbsp. lemon juice

1 tbsp. Worchestershire sauce

1/2 tsp. black pepper, or to taste

Pinch salt

1/2 c. Extra Virgin Olive Oil

Grated Parmesan, Grana Padana, or Romano cheese

1.  Make the croutons: Preheat the oven to 250F.  Line a large baking sheet with foil and lightly coat with pan spray or line with parchment paper.  Set aside.  In a large bowl, toss the bread cubes with the oil, salt & pepper, and whatever other seasonings you like.  Spread the cubes out in an even layer on the baking sheet and place in the oven.

Croutons ready for the oven.

2.  Bake them for one hour, or until they are dried and crispy.  Set aside and let cool.

The finished croutons. Easy, right?

3.  Meanwhile, make the dressing: Have a blender or food processor running.  Drop in the garlic and anchovies and let them chop.  Turn off the blender or processor and add all of the other ingredients, except the oil.  Blend or process until all the ingredients are incorporated.

Everything except the oil.

4.  With the processor or blender running, slowly add the oil.  (You don’t want to add it too fast or it won’t incorporate and your dressing will separate.)

Adding the oil. Be sure to do this in a slow, steady stream.

When you’re done processing/blending the dressing, taste it for seasoning.  It will be thick.

The finished dressing.

5.  Place a couple of big handfuls of the lettuce in a large bowl.  Drizzle over about a tablespoon or two of the dressing and toss until the leaves are lightly coated. (You don’t want the leaves soggy, just lightly coated.)  Place the lettuce on a plate and add some of the cheese and croutons on top.  Some people also like to sprinkle on some additional black pepper as well.  Have a bowl of the dressing on the side in case anyone wants more.

Buen Apetito!

The dressing will last 3 – 4 days in the refrigerator if you use eggs and up to 1 week if you use mayonnaise.  The croutons will keep a week in an airtight container.

Salade Niçoise has its origins in Nice, Provence, France.   No one really knows the complete origin story of this dish.  However, there is the ongoing legend that Catherine d’Medici brought a form of it to France before her marriage to Henri II.  How much credibility this has, I don’t know; but Nice is less than 20 miles across the Mediterranean from Italy.

The basis for this salad is its seasonality.  You use what you have fresh and in season.  Few, if any, of the ingredients are to be cooked (although, more modern versions certainly ignore this edict).  And, because of Nice’s proximity to the Mediterranean (and Italy), tuna and anchovies were added somewhere along the way.

The always main components of this dish are eggs (usually hard-boiled; sometimes poached), tomatoes, black (preferably niçoise) olives, green beans, and either tuna, anchovies, or both. It is always dressed with a vinaigrette. There are recipes that include artichoke hearts, white beans, radishes, potatoes, beets, corn, bell peppers, asparagus, cucumbers, green olives, mayonnaise, mushrooms, basil, tarragon, rosemary, and scallions.  Just to name a few.

So, basically, a French Cobb Salad made with whatever the chef has fresh in their kitchen.

I myself prefer a much more simplified version.  I try to stay as close to the traditional as possible.  By keeping it simple, I feel, each component can come through.  According to David Lebovitz’s post on Salade Niçoise (http://tinyurl.com/4rfsgjf), the original recipe stated that you don’t use anything cooked in the salad except for the eggs.  Nor are tuna and anchovies ever in the salad together. Well, I certainly bucked that tradition.  I think it’s all right in this case since cooks in Provence skirt the rules on this as well.

A few notes:

1.  You can use canned tuna in place of the tuna steak.  2 cans should be sufficient (but you can use more if you like).  Be sure to use a good quality brand packed in olive oil.  Be sure to read the label and avoid any that have extra flavoring (StarKist comes to mind).  Drain off the oil before you add the tuna to the salad.

2.  if you can’t find Niçoise olives, you can use Kalamata.  Just be sure to chop them a bit before adding to the salad.

3.  If you are using pitted olives, be aware that pits can still occur (especially with Kalamatas).  Whether you’re using whole or pitted olives, warn your guests about the pits.

4.  If you want to make this dish vegetarian/vegan, omit the anchovies, tuna, and eggs.  Use chopped garbanzo beans in place of the tuna (or, use a good recipe for “garbanzo tuna”; there are many available) and soft or firm-silken tofu cut into bite-sized pieces in place of the eggs.

5.  Some will lay the salad components on the serving dish separately, while others make more of a tossed salad-style.  It’s up to you how you like to serve.

The Ingredients

Big Eye Tuna. You can use canned tuna, but fresh is better.

Nicoise Olives. They are a small olive with a slightly smoky, peppery flavor. These are pitted, but if you do have to use whole olives, let your diners know.

From the top and l-r: olive oil; sugar; minced garlic, anchovies, Dijon mustard; black pepper, kosher salt, red wine vinegar

Vinaigrette

2 tbsp. red or white wine vinegar

1 tbsp. Dijon mustard

1 cl. garlic, minced

1 tbsp. shallot or onion, minced

1/2 tsp. each salt, black pepper, sugar

3 – 4 tbsp. extra virgin olive oil

About 1 lb. fresh tuna steak -or- 2 to 3 cans good quality olive oil packed tuna

2 tomatoes, seeded and chopped -or- 1/2 pt. cherry tomatoes, cut in half

1/2 c. red onion, very thinly sliced

1 c. black olives, preferably Niçoise (if you can get pitted, all the better)

1 c. green beans, preferably haricot vert, cut into 1/2-inch pieces -or- fresh fava beans -or- edamame beans

1 bu. Italian parsley, chopped

4 ea. hard boiled eggs

4 ea. anchovies, minced

4 c. mixed greens (any you like; my personal preference is baby spinach & arugula)

1.  Make the vinaigrette: In either a medium bowl (if making by hand) or in a food processor or blender, mix together all of the ingredients except for the oil.  Either constantly whisking the mixture by hand or with the food processor or blender turned on, pour in the oil in a slow, steady stream. (You don’t want to add the oil too quickly; it won’t incorporate and the vinaigrette will separate.)

Once you have mixed in all the oil, taste for seasoning and adjust if you like.   Set the vinaigrette aside.

The finished vinaigrette. I like it a little more on the sharp side. If you want a milder flavor, add more oil.

2.  Prepare the fava beans (if using):  As you probably noticed in the main ingredient photo, fava bean pods are quite large.  To open them, you will need to press the pod lightly on the seam and pry open with your fingers (it’s easier than it sounds).  Remove the seeds and place them into a bowl.

Fresh fava bean. The pods are fairly deceptive. They’re thick with an almost cottony inside with any where from 3 – 5 beans. The pods should be bright green (a little speckling is fine), shiny, and no soft spots. The beans inside should be plump and light green (this is from the extra skin on the beans that you’ll remove later). If you find any beans that are brown or shriveled, discard them.

The shelled beans.

Fill a medium saucepan with water and bring to a boil.  Add the fava beans and blanch for 3 – 5 minutes.  Drain the beans and either run them under cold water or plunge them into ice water.  Drain.

The beans after boiling.  Notice how the skins are loosened.

Here’s how to remove the skins from the beans in 3 easy photos:

Getting ready to peel the bean.

To peel the bean, simply make a small tear in the skin to expose the bean.

Then, slip the bean out of the skin. Discard the skin. Add the beans to the bowl.

Easy.

If you can’t get fava beans (they’re still fairly seasonal), you can either use blanched French green beans (haricot vert – a very thin green bean) cut into 1/2″ lengths or edamame beans (If you use frozen, just cook them according to the direction on the package and let cool.)

3.  Boil the eggs:  There are no doubt a thousand ways to boil and peel eggs.  Some work, some don’t.  For me, the best way I’ve found is to place the eggs in a saucepan filled with water and bring it to a boil.  As soon as the water comes to a boil, turn off the heat and let the eggs sit for 10 minutes.

Drain off the water and immediately place the eggs into ice water and crack the shells (leave the eggs under the water).  This allows the water the get between the shell and egg and make it easier to peel.

After boiling the eggs, immediately plunge them into ice water and crack the shells. The water will get between the shell and egg and it will be easier to peel.

ta da!

Cut the eggs into quarters lengthwise and set aside.

3.  Cook the tuna:  Lightly coat the tuna in olive oil and sprinkle on some salt and pepper on each side.  Heat a skillet over high heat on the stove.  When the skillet is hot, lay the tuna steak in the skillet and let it sear until the side is lightly browned.  Turn the steak over and sear the other side.

Now, if you like your tuna very rare, you can stop at this point.  If you prefer medium-rare to medium, continue to cook the tuna on the stove, turning once more, until it’s done to your preference.

If you prefer your tuna well-done (as my husband does – at least for this), have your oven preheated to 450F.  If your skillet is oven-proof, take the skillet off the heat and place it in the oven for 5 – 7 minutes, depending on the thickness of the tuna steak.

Searing the tuna.

Remove the skillet from the heat, take the tuna out of the skillet and set it on a plate to cool slightly.  When it is cool enough to handle, either cut the tuna into bite-sized pieces (as I prefer), or you can chop it so that it resembles canned tuna.

4.  Place all of the vegetables (except the mixed greens), olives, eggs, anchovies, and tuna into a large bowl.

Ready for the tuna and vinaigrette. Pretty, isn’t it?

Pour over the vinaigrette and mix thoroughly.

5.  Place a large handful of the greens on a plate.  Take a couple of large scoops of the salad and place it on top of the greens.  Be sure to get a little of everything.   Serve immediately.

Bon Appetit!

A little late. But here it is…

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Friday was my busiest day and it dawned early for me. Too early.

I was up late into Thursday night starting prep for my cooking class and was exhausted by the time I fell into bed.  However, even after 16 years of teaching cooking classes, I never sleep well the night before because I tend to worry too much about everything that might go wrong.

So, long story short, I laid there in bed for another 2 hours trying in vain to go back to sleep.

Then, the alarm went off. It was time to get up and head to the Cowboy Breakfast at Fort Davis.

It was a chilly, overcast morning and perfect for a nice hearty chuck wagon breakfast.

Chuck wagon time.

Mr. Moreland’s pantry.

The chef that morning was Glenn Moreland, a champion amongst chuck wagon cooks.  And, after eating his food, I can see why. Breakfast was scrambled eggs, Dutch-oven Biscuits, and cream gravy with sausage.

Oh… Yeah…

Let’s not forget the Cowboy Coffee.

While we all agreed that while the eggs were very good, but nothing special, the biscuits and cream gravy were the best we’ve ever had.  And, after living in Texas for as long as Mom, Dad, Steve & I have, that’s saying something. It wasn’t greasy, flour-flavored wallpaper paste; it was a lovely, not-too-thick, flavor balanced amalgamation of sausage, flour, and milk.  There are many restauranteurs who should take cream gravy-making lessons from Mr. Moreland.

Then, there were the biscuits.  Fluffy as a new pillow.

Biscuits ready for the campfire.

Baking biscuits.

And, of course, our scenery made everything go down easy.

The view from the chuck wagon.

The view at breakfast.

After breakfast, Steve & I drove back to Alpine while my parents went with Mom’s friend Betty (we happened to run into at the breakfast) to her home and then took a trip into Marfa for lunch.

I had to get back to the hotel to prep for my class.

On Thursday night, I cut & marinated the meat for the kebabs and cooked the eggplant for the Baba Ghannouj; Friday, I did everything else.  My class was on Middle Eastern Mezze. The menu consisted of:

Hummous

Ful Mudammas

Baba Ghannouj

Fatoush

Shish Kebabs

I taught a very similar menu last year that proved popular, so Stewart & I decided that it would work again.  And, while the prep was easy (especially since I’ve done all these recipes dozens of times), it took me about 4 hours to get everything ready to take to the hotel. So, yeah. I was just a little stressed.

Prep. Whew.

Because I didn’t have any hard-and-fast numbers, I had no idea how much food to make.  So, I went with a triple batch of each recipe.  I figured, if nothing else, I could leave the extra food for the kitchen staff at the hotel.  Actually, my biggest fear was no one except Steve and my parents showing up.

Well, my fears were unfounded. More than 3 people showed.  By Steve’s estimation, I had 25 – 30 for my class. And, I made just enough food.

A few members of the class.

A few more students watching me behind the counter. I can’t remember what I was making at this point. Either hummous or baba ghannouj.

From my vantage point. And my mess. Looking at al the food that was already on the counter, I must have been talking about the kebabs.

Stewart joining me at the end.

It was a good group.  They listened, took recipes, asked thoughtful questions, and seemed to enjoy the food.  I admit I felt a strong sense of relief.

Overall, I think the class went well.  There was just enough food for the class with a little left over for the kitchen staff. Except for the kebabs. Those were gone.

I must give credit to William Paynter, the Century Grill General Manager, who was a great help. I couldn’t be more grateful to him and his staff.

At the end of class, after Stewart & I announced the gin-and-oyster party in the Holland Loft Courtyard, I cleaned up and cleared out as quickly as possible so I could get some oysters and put my feet up for a while.  I didn’t really care about the gin drinks. Although I did have a few sips of Mom’s and Steve’s drinks.

Lots of gin and mixers.

Oysters. Lots of oysters. I think I had 10. I didn’t want to seem too greedy.

The party was actually just outside Steve’s & my room, so we and my parents were able to get our food and drinks and hide out inside.  If we wanted more, we could just walk two steps out the door and partake. Since I hadn’t eaten since the breakfast, I was grateful for the snack.

We chatted for a while, I got cleaned up, and then we headed to our next event: The Tito’s Vodka Cocktail Dinner at the Granada Theater.

The whole event was, in a word, incredible.  The food was catered by the Saddle Club by Chefs Stephen and Jonathan Wood.  The cocktails were mixed by David Allen, whose book “The Tipsy Texan” was an event at the festival in itself.

The dinner started out with a “passed app” of Slow Roasted Cabrito with Avocado Mousse, and salsa on flour tortilla cups.  The cabrito was perfectly cooked – a lovely shredded melt-in-your-mouth treat. The mousse was simple and the salsa added just the right amount of heat.

The “Passed App”

The cocktail was a mason jar full of the “Little Miss” made with Tito’s (as all the cocktails were), roasted pineapple juice, lime, cinnamon/clove syrup, and bitters.  I only had a small taste of the Little Miss.  Wow.  If you weren’t careful, these could be dangerous.  They tasted almost like a spicy lemonade. (Full disclosure: I’m allergic to cinnamon. So, I only had a small taste of this cocktail and the dessert.) Mom and Steve enjoyed it.  Dad sipped.

This tasted like a slightly spicy hard lemonade.

My alternate cocktail. Basically vodka and ginger beer.

The first course was a Pork Belly Carnitas with Marinated Grilled Artichoke Bottom, Pickled Watermelon Radishes, and Bacon Creme.  (For those of you unfamiliar, carnitas is basically pork that’s been braised or roasted then pan fried.)

Wow.  All I can say is wow.  Artichokes aren’t my favorite vegetables, but I’d eat them every day if they could taste like this. The carnitas had just the right amount of flavor, richness, and textures.  And the creme; well, everything’s better with bacon.  The pickled radishes added just the right amount of contrast to the rest of the dish and cut right through the richness.

First Course

The paired cocktail was “Southern Days”.  It was made with vodka, watermelon, mint, and sugar.  A very refreshing summer-sipping-on-the-porch cocktail.

Refreshing

The main course was Jalapeno Rubbed Beef Tenderloin, Bacon & Pepper Jack Hominy Cassoulet, Chayote Squash, and Fire-Roasted Jalapeno Cream.

This was my favorite course, hands down.  The tenderloin was at least 4-5 ounces of Chateaubriand cut cooked to a well-rested medium rare.  While I don’t believe the tenderloin is the most flavorful cut of beef (or any animal for that matter), Chef Stephen found a way to make its grass-fed goodness shine.

I think I found a new way to make chayote squash – a vegetable I rarely use.  I should’ve asked him how he made it, but it seemed to me to be very simply pan seared.  It still had some crunch to it.

One of my favorite foods is hominy.  And by pairing it with bacon and cheese, it was moved to new hights of possibilities.

And the Bacon Creme? What do you think?

Main Course

The paired cocktail was “Tito’s Martinez”.  Made with vodka, Carpano Antica (a sweet vermouth), Luxardo Maraschino (a cherry liqueur), and bitters, it acted as a digestif to help counteract the richness of the course.

Dad didn’t like it.  Mom & I split it.

Strong.

Sadly, I didn’t get to try to much of dessert: Sopapilla Cheesecake.  It looked like a wonderful amalgamation of creaminess with a cinnamon brulee crust.  I did try a couple of bites of Dad’s portion and detected coconut as well.  However, no one else could confirm this.

Steve’s dessert. I just managed to get a photo before he finished.

The final cocktail more than made up for my lack of dessert experience: the “Iceberg”.  Made with vodka and frozen Cremes de Menthe and Cacao it tasted like melted chocolate chip mint ice cream.  I was only sorry they served it to us in shot glasses.

Yum.

After the meal and some well-deserved applause for Chef Stephen and his crew, we made it back to our room in a relatively straight line.

After discussing meeting up at the Farmers Market the next morning and relaxing a bit, Mom & Dad went back to their hotel.

Steve & I were in bed by 10.  We’re old.

Day 4.  Soon.

Now, let’s face it.  Oatmeal cookies kind of get a bad reputation.  Basically, well, because they’re made mostly of what many people consider the most healthy yet mushy and tasteless breakfast food of all – oatmeal.  And, usually raisins – which I personally consider to be Satan’s candy.

Many times, through many recipes, oatmeal cookies tend to be overly dry, or overly soft & doughy.  Not much flavor is another negative in the oatmeal cookie column.  And no amount of added chocolate chips or dried fruit will fix it.

In my quest to come up with a good oatmeal cookie (because, yes, I do like them; always have), I made many batches, researched recipes old and new, and ate more cookies than I care to admit.  I even made my husband take them to work to use his co-workers as tasters.

I finally hit upon the idea of making the cookies with dark brown sugar, adding some oat flour, and a little maple syrup for flavor.  It just made a wonderful combination.

Oh. And as for the dried fruit – I use dried cherries and cranberries. They are my two favorite dried fruits and I simply like the way they go together. However,  you can use any dried fruit you like: apricots, apples, blueberries, and, yes, raisins.

You can also use chocolate, white, or cinnamon chips as well. If you want to.

Now, admittedly, I tend to make these cookies rather large.  That’s because making cookies is not one of my favorite things to do.  I simply don’t have the patience for it.  I tend to only bake cookies during the holidays – these included.  You can make them any size you like.  But, I will say this recipe makes a lot of cookies.  With the larger size that I bake, this recipe will still make about 5 dozen.  Smaller cookies? At least 6 dozen.

The Ingredients

Dried cherries (l) and dried cranberries (r)

Dark brown and granulated sugars.

From top left: Maple Syrup, Vanilla Extract, Nutmeg (c), Baking Soda, Salt

Oat and all-purpose flours.

The all-important oats.

And, of course, butter and eggs.

1 c. (2 sticks) unsalted butter, softened

1 c. dark brown sugar

1 c. sugar

2 eggs

2 tsp. vanilla extract

2 tbsp. maple syrup

1 c. unbleached all-purpose flour

1/2 c. oat flour

3/4 tsp. baking soda

1/4 tsp. salt

1/2 tsp. nutmeg

3 c. rolled oats

1 c. dried cranberries

1 c. dried cherries

1.  Preheat your oven to 350F.  Line your baking sheets with foil and parchment paper or a silicone baking mat.  Set aside.

2.  In a mixer, beat together the butter and sugars on medium speed until light and fluffy.  Scrape down the sides as needed.

Creaming together the butter and sugars. Be sure you make the mixture as fluffy and well-mixed as possible.

3.  Turn down the heat to low and add the eggs one at a time, beating well after each egg.  Again, scrape down the sides of the bowl as needed.

Adding the eggs. Be sure you mix in each egg thoroughly. This will help to dissolve the sugar and make a homogenous mixture.

4.  Add in the vanilla and syrup.  Beat on medium-low speed until all the ingredients are thoroughly combined.

Adding the maple syrup and vanilla extract.

5.  Sift together the dry ingredients – all-purpose flour, oat flour, baking soda, salt, and nutmeg.

I have vivid memories of my mom using this sifter. She gifted it to me when my husband & I moved into our house. It’s still my favorite.

The dry ingredients ready for sifting.

Sifted.

6.  Turn the mixer to low speed and, in small scoopfuls (about 1/4 cup), add the dry ingredients, mixing well after each addition.  Again, scrape down the sides of the bowl as needed.

Adding the dry ingredients. You want to add about 1/4 cup at a time. This ensures complete incorporation and a whole lot less mess.

The dough after all of the dry ingredients have been mixed in.

7.  Turn the mixer off, lower the bowl or lift the top of the mixer, and add the oats and fruit.  Lift the bowl or lower the top of the mixer, and, on very low speed, fold them into the dough.  (You can also do this step by hand.)

Mixing in the oats and fruit. Do this on very low speed. My mixer was quite full at this point.

Cookie dough. Done.

8.  Drop tablespoons full of batter onto the baking sheets.  Leave at least 2 – 3 inches in between.  These cookies spread a lot.

Take a nice heaping scoop of dough, smooth it off , and drop it on the baking sheet. These are soup spoons, by the way.

The cookies ready for the oven. These are going to spread out a lot; so, don’t crowd too many onto a sheet. This is a half sheet pan (11-1/2″ x 17″).

9.  Bake the cookies 15 – 18 minutes, rotating the sheets halfway through the cooking time.  Let the cookies cool on the sheet for 5 minutes and then transfer to a rack to cool completely.  (This will result in a fairly crispy cookie.  If you want the cookies slightly chewier, reduce the baking time by 2 – 3 minutes.)

See how much they spread?

Try to resist. I dare you.

Enjoy!

One again, it’s time for Quick Meals You Can Make After Work.

This time, it’s Carrot Tart.  I guarantee you, even the kids will like it.  As well as any meat-and-potatoes eaters in your house. You can make it as a light dinner (or lunch) with just a salad, or, as a heartier meal with wild rice and a green vegetable or salad. (This is also an excellent cold-weather dish, believe it or not.)

Not too many extra notes for this recipe, really.  It’s pretty self-explanatory.  If you don’t have or prefer not to use honey, you can use maple syrup (the real stuff, not Mrs. Butterworth’s), or raw or brown sugar.

And, yes. I did use a frozen pie crust.

The Ingredients

Clockwise from top: ground ginger; salt; fresh ground nutmeg; dry mustard; fresh ground black pepper; allspice

Carrots. I just thought this was pretty.

1 ea. 9-inch frozen pie crust or your favorite savory pie crust recipe

2 eggs

1 c. whole milk or half-and-half

1/2 tsp. dry mustard

1/2 tsp. ground ginger

1/4 tsp. allspice

1/2 tsp. nutmeg

1/2 tsp. salt

1/2 tsp. black pepper

2 tbsp. butter

2 tbsp. honey

4 large carrots, grated (you want approximately 2 c. grated carrots)

2 tbsp. parsley, minced

-or-

1 tbsp. chervil, minced

1.  If you are using a frozen crust, keep it frozen until you’re ready to fill it.  If you’re using a from-scratch crust, par-bake the crust at 425F for 15 minutes and let cool.

2.  In a medium saucepan, melt the butter and honey together over medium heat.

Melting the butter and honey together.

Add the carrots and toss in the butter-honey mixture.  Continue cooking until the carrots have softened slightly and all the liquid has evaporated, about 7 – 10 minutes.

Cooking the carrots. You want to cook them until they are just slightly softened. Remember, you’re going to cook them more in the oven.

Remove the carrots from the heat, spread out onto a plate or other flat surface and let cool for about 15 minutes.

3.  Mix together the milk, eggs, spices, and parsley or chervil.  Set aside.

The custard mixture. In this example, I used parsley. if you use chervil, you’ll have a slight anise flavor.

4.  In the waiting pie shell, spread the carrots as evenly as possible over the bottom.

The prepared pie shell. I like to wrap the edges so they won’t burn in the oven.

Carrots in the pie shell. Spread them as evenly as possible.

Slowly pour in the custard mixture.

Adding the custard. be sure to pour slowly so the custard can seep into the carrots. If you pour too quickly it can overflow out of the shell.

Bake the tart at 375F for 30 – 35 minutes, or until a tester comes out clean.  Let sit for about 10 minutes, then serve.

The finished pie. Mmm….

Make this meal as light or as hearty as you like. It’s a great cold-weather dish when it’s served with wild rice and a lovely green vegetable like green beans, asparagus, or a bitter green like kale or mustard.

Enjoy!

Sometimes, the best inspirations come from nowhere.  There I was – car in the shop, little food in the house, and I was hungry.

I came across some pasta, parsley, and eggs.  So,  I thought, why the hell not.

Here is the result.

**************************************

This recipe is written for 1 person, but it’s easily multiplied.

Pappardelle with Poached Egg

The Ingredients

4 oz. dried pappardelle

1 egg

1 tbsp. butter

1/2 c. chopped parsley (it doesn’t matter if it’s curly or flat-leaf)

Salt and pepper to taste

Parmesan cheese

1.  Cook the pasta according to the package directions until al dente.  Save about 1/4 cup of the pasta water and drain the pasta.  Set aside.

2.  Poach the egg:  To poach an egg, you’ll need a small saucepan filled with about 2″ of water.  Add in 1 teaspoon of white vinegar for every cup of water you use.

The vinegar I prefer to use when I poach eggs. The acid in the vinegar helps the egg whites to firm up in the water.

Crack your egg into a small bowl and set aside.  Doing this will help you to remove any shell fragments, keep the yolk from breaking, and is a whole lot less dangerous that trying to break an egg over a steaming pot of water.

Egg in a bowl.

When the water comes to a boil, hold the bowl as close as you can over the water without burning yourself and carefully slide the egg into the water.

Getting ready to slide the egg into the boiling water.

Remove the saucepan from the heat. And, with a large spoon, carefully gather the white around the yolk until it begins to solidify.  Then leave it to cook.

The poaching egg. It looks almost ethereal.

For a soft-poached egg, cook it about 3 minutes; for a medium egg, 4-5 minutes, for a hard poach, 7 – 8 minutes.

Carefully remove the egg from the hot water with a slotted spoon and set aside.

3.  In a small skillet, melt the butter over medium heat.  Add the parsley and  stir for about 15 seconds.

Cooking parsley in butter.

Add the reserved pasta water and bring to a boil.  Add the pasta to the skillet and toss until it’s coated with the parsley and butter sauce.  Remove from the heat.  Add salt and pepper to taste.

4.  Place the pasta on a plate or in a pasta bowl.  Nestle the poached egg on top.  Sprinkle with a little more chopped parsley, if you like, and some fresh grated Parmesan.

I’ll bet you’re hungry now.

Scrumptious.

French Toast. One of the most decadent meals one could ever hope for. It’s a divine meal for breakfast, brunch, lunch, or, yes, dinner.

Admit it. Breakfast for dinner is the best.

Day-old bread soaked in a custard mixture, cooked slowly on a skillet, and served with butter, syrup, powdered sugar, whipped cream, and, even better, fresh fruit.  It’s the kind of meal that makes you want to go back to bed on a lazy weekend. I know I do.

But, is French Toast really French? Well, yes and no.  No one knows the true origins of the recipe.

Dating back to the 4th or 5th Century, Apicius is credited as having the earliest recipe for stale bread soaked in milk, but not eggs, and served with honey.It was named “aliter dulcia” – another sweet dish.

“Another sweet dish: Break fine white bread, crust removed, into rather large pieces which soak in milk. Fry in oil, cover with honey and serve.” –Cookery and Dining in Imperial Rome, edited and translated by Joseph Dommers Vehling

There are also references to the recipe in a 14th Century German recipe “Arme Ritter” – poor knights.  In the 15th Century, English recipes for “pain perdu” (French) – Lost/wasted bread (a reference to bread that has gone stale).  A similar dish, “suppe dorate” – guilded snippets – was popular in England during the Middle Ages, although the English might have learned it from the Normans (the French who invaded England in 1066) , who had a dish called “tostees dorees” – guilded bread.

“Take slices of white bread, trimmed so that they have no crusts; make these slices square and slightly grilled so that they are colored all over by the fire. Then take eggs beaten together with plenty of sugar and a little rose water; and put the slices of bread in this to soak; carefully remove them, and fry them a little in a frying pan with a little butter and lard, turning them very frequently so that they do not burn. The arrange them on a plate, and top with a little rose water colored yellow with a little saffron, and with plenty of sugar.”
–The Medieval Kitchen, Recipes from France and Italy,

Some historical information from: www.todayifoundout.com, www.slate.com, www.wikipedia.org

In other words, a lot of speculation. But no one really knows.

Now, on to the recipe.

***************************

A few notes:

1.  Use any type of bread you like.  When I was growing up, my mom used good old sliced white bread.  And it was delicious.  Now, I use my personal favorite, challah (Jewish Egg Bread).  Buttermilk, sourdough, brioche, and country-style are all excellent choices.

2.  Day-old bread is best.  If your bread is too fresh, it will fall apart when you soak it in the custard mixture.  If it is too dry, you’ll never be able to get the bread soaked through enough to have a moist slice of finished toast.

3.  Whole milk. Please.  Cream and Half & Half are too heavy.  2%, 1%, and Skim don’t have the richness or flavor you want. Plus, they won’t stand up to the heat.

4.  If you like, you can add about 1/2 – 1 teaspoon of cinnamon and/or nutmeg to the custard mixture.  I generally don’t, but, if you want to, go for it.

5.  I like to use my electric skillet to make French Toast.  The temperature is steady and easy to adjust as I need to.  If you prefer to use a skillet on the stove, keep the temperature at medium-low.  Yes, it takes a little extra time.  The results are worth it.

The Ingredients

Beautiful Challah Bread.

1 loaf day-old bread, sliced into 3/4″ – 1″ thick slices

6 eggs, well beaten

2 c. whole milk

1 tbsp. sugar

1 tbsp. vanilla extract

Butter, syrup, powdered sugar, whipped cream, fruit for serving (one, some, or all of these; up to you)

1.  Buy your bread a day or two before you decide to make the toast.  A few hours up to the night before, slice the bread into thick slices and lay out on racks.  This will let the bread dry out without over-drying. (If you slice the bread the night before and are afraid it might get too dry, cover the bread with a clean dish towel.  This will still allow for air circulation but keep the bread from over-drying.)

In a pinch, you can have your oven on low and place the sliced bread in there for an hour to quick-dry the bread as well.

Sliced bread. Nice, thick slices.

Drying the bread. The racks help with air circulation so the bread dries evenly.

2.  In a large bowl, beat the eggs.  The need to be beaten well so that the whites, which can be notoriously hard to break down, are completely incorporated with the yolks.

The beaten eggs. You want to be sure that the whites and yolks are fully incorporated.

3.  Mix in the milk, sugar, and vanilla.

Adding the milk, vanilla, and sugar.

The custard ready for the bread.

4.  Meanwhile, have either an electric skillet preheated to 275F or a non-stick skillet on the stove over medium-low heat.  (f you want to use a little unflavored oil or butter in the skillet, go ahead.  I generally don’t.)

5.  Take the bread, a slice or two at a time, and soak the bread.  Gently press on the bread to make sure the custard mixture is soaking completely through the slice.

Soaking the bread. Gently press down to submerge the bread as completely as possible in the custard. Sometimes, you’ll see air bubbles coming up. That’s a good thing.  It means the liquid is displacing any air in the bread.

Flip the bread over and soak the other side.

Soaking the other side. When you press down, there should be no spring-back from the bread. Also, the area around the crust is more dense, so you may not get the same saturation as the rest of the slice.  That’s OK.

Carefully lift the bread out, allowing the excess custard to drip back into the bowl.  Lay the bread on a plate and repeat until you have enough to put into the skillet without crowding.

6.  Transfer the bread to the skillet and let it cook until it is golden brown on one side before flipping.  This will help keep the bread from falling apart and cook evenly.

The toast in the skillet. They key to cooking French Toast is low and slow.

Ready for its close-up. A lovely, dense, custard-filled slice of Challah. Yummy.

Once the bread is browned, carefully flip it over.  Continue to cook the bread until it is golden brown on the other side as well.  It should also “puff” a bit in the center and, when you press it, it should bounce back, like a cake.

After flipping the toast. A lovely golden brown. After a few minutes, the centers should begin to puff up a bit, like a cake.

The finished toast. Notice the density and moistness of the bread. This is what you want.

7.  Keep the toast in a warm oven while you finish cooking the rest.  Serve with any toppings you like and any sides you prefer.

Heated maple syrup and melted butter. This is my preferred method of dressing my French Toast, waffles, and pancakes. it’s just easier.

Resistance is futile.

Enjoy!