Sunday, January 30, 2005
Orange Scented French Toast
When I was in cooking school in San Francisco, I went to a lecture given by a prominent (and well respected) food writer. Her enthusiasm for all things culinary was exciting, her outlook on the work, refreshing and her answers to everyone’s questions, charming. Until she called on me. I innocently asked, “How do you become a food writer?” (Something I had always aspired to be) and she replied, “Marry a wealthy man.” A flip answer that stayed with me for many years. Which is why, dear reader, I think food blogs are the greatest thing to happen to our shared passion since MFK Fisher took pen to paper. We can write about anything and everything we want and share it with a community of people who are interested in the same things. So I applaud everyone who takes the time to write the blogs we all read so often, and thank the people who have linked my blog to theirs, making me part of this virtual community. (Kiplog, Food Porn Watch, Accidental Hedonist, etc.) And on that note, here a simple recipe. Enjoy! I am off to brunch.
3 eggs,
1 teaspoon best quality vanilla extract
Zest of one orange
¼ cup milk
8 thick slices of Portuguese sweet bread
4 tablespoons butter
Whisk together the eggs, vanilla, orange zest and milk.
Coat bread slices in egg mixture; set aside.
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add two bread slices and cook until brown on both sides. Repeat with the remaining bread.
Makes four servings.
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The people of Hong Kong eat on average 103 pounds of poultry per person per year.
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