This Father’s Day we pigged out on French Toast. It was heavenly… The toast were firm on the outside and fluffy inside. I go for only powdered sugar and fruit on mine. The Family enjoys drowning theirs in syrup. But to each his/her own. No matter how you like it, these French Toast were light and we didn’t feel stuffed to the gills after our feast. This is what I did: Read the rest of this entry
I made this for Thanksgiving one year. After applying the rub, I forgot which side the fat cap was on. I figured I had a 50-50 chance of getting it right. Yeah… I smoked it fat side down. The fat which is supposed to melt down through the brisket (when properly placed on top) just dripped into the pan. Thanksgiving was not ruined, but the brisket was dry and we had to slather the BBQ sauce on it.
Well this recipe is my second chance. So keep track of which side the fat cap is on and clear out your afternoon. Let’s get to it! Read the rest of this entry
Looking back at this picture, I should have taken a larger slice because I went back for seconds and thirds.
I saw a picture of this in a magazine and wanted to make it. Mother’s Day was next week so I took that as an opportunity to try this out. I probably should not be experimenting on Mother’s Day, but it looked too good to pass up. Due to the short ingredient list, I had my reservations about the taste. I chose to make a fruit topping in case the dutch baby came out burnt or flavorless. But my fears came to nothing. The center was firm and silky while the crust puffed up and had a slight salty taste that nicely rounded out the whole pancake. Read the rest of this entry
Kitchen Experiments 