Pai perdu, French toast

Pain perdu

Pain perdu, French toast, Poor Knights, Arme riddere are crispy on the outside, soft in the middle, lightly spiced and golden with a few local variations. This is a quick and easy recipe with no sugar in the main recipe.

My first encounter with french toast was from watching the movie Kramer vs Kramer a long long time ago, yes I am that old.  Mrs. Kramer had just left her husband and son, and the two left behind was going to make breakfast together. Mr. Kramer beat egg and milk in a mug and mashed a piece of white bread into the mixture. His son told him that his mom did it differently. I on the other hand could not understand why he did that at all, and specially after trying it myself. I remember beating egg and milk in a bowl about 50/50, then soaked a piece of white bread in it and then I fried it. The result was a mushy substance I did not care for at all. When my mom came home she showed me how to do it and used stale bread with a much better result. It was still not a huge success it did not become one of my favorites, it was to mushy. Today it is different, I love it and make it quite often and specially if I have stale bread lying around.

French toast, Pain oerdu, arme riddere.

I used brioche brought back from paris, but you can use any kind of bread. Since I am diabetic I do not use sugar in the batter. I rather use sweet condiments later. If you want you can add a bit of sugar into the mixture 1-3 teaspoons, but try without, the spices will give them a lot of flavour.

4 (1/2 inch) slices egg bread
2 egg
1 pinch salt, can be discarded
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 dl milk
3/4 teaspoon vanilla extract
Butter for frying

 

Cut the bread the stale bread.

Whisk  all the ingredients except the bread in a bowl, place a piece of bread in a shallow pan and pour the mixture over the bread let it soak a bit(about 30 seconds) before frying it in a pan with a bit of butter on medium to high heat.

Repeat with the remaining slices. Cook until golden on one side and then flip to brown the other.

Serve immediately with the condiments you like, I used no added sugar raspberry jam with a drizzle og maple syrup and a few raspberries as garnish and to give this treat a little tartness.

Grilled cheese, French, Fried egg, Crock Madame

Crock Madame

Crunchy gooey French grilled cheese sandwich topped with an egg.

Crock Madame

In Norway they have a saying “A loved child has many names”, I guess it goes for this dish also, Grilled cheese sandwiches are loved by many and eaten around the world. Who is to say what is the right or the wrong way to make this sandwich. For the traditional Crock Monsieur you need bread, preferably brioche, cooked ham and cheese, some also use bechamel sauce.

Brioch, Poilâne

My version today is quite easy, I used brioche that I brought with me from MiniMe and my trip to Paris. I used Truffle Jack cheese, egg and I dropped the ham this time. If you scroll down, abow the last picture in this post there is a list of different crock sandwiches

For each sandwich I made I used:

2 slices of brioche(use any type of bread)
2 slices of truffle Jack(use your favoroite cheese)
1 egg
A little lettuce and tomatoes for garnish and added nutrients.

Grilled cheese sandwich

Pre heat oven to 200 C

Toast the bread in a pan with a little butter, sandwiched the cheese between the bread.

Place the sandwich on a baking paper lined baking tray and put the sandwich in the middle of the oven. The sandwich is done as soon as the cheese has melted.

While the sandwich is baking fry the egg in a pan with a little butter on medium heat. As soon as it is done, place the egg on top of your sandwich and enjoy.

Grilled cheese, French, Fried egg, Crock Madame

croque provençal (with tomato)
croque auvergnat (with bleu d’Auvergne cheese)
croque gagnet (with Gouda cheese and andouille sausage)
croque norvégien (with smoked salmon instead of ham)
croque tartiflette (with sliced potatoes and Reblochon cheese)
croque bolognese / croque Boum-Boum (with Bolognese sauce)
croque señor (with tomato salsa)
croque Hawaiian (with a slice of pineapple)

MiniMe and I lunching at Fauchon in Pais. I had risotto with truffles and she had crock monsieur made with only bread, ham and cheese.

 

English muffins

005 (1)a

This is a post from October 16, 2011. I am going through old post from Lizas matverden to transfer them to this new blog and found this one. I usually re post them with te original posting date, but this time I wanted to show the post again

This bread is also something I got to know when I lived in California, English muffins are small, round, flat  yeast-leavened bread which is commonly sliced horizontally,

toasted, and buttered. 006 (1)aContrary to what the name might suggest, they were actually invented in the United States by an English immigrant, though the recipe was based on a popular bread product, crumpets that was sold door-to-door in Victorian-era Britain.

028 (1)a

This recipe makes about 16 muffins.

1 cup milk

2 tablespoons white sugar

1 package active dry yeast

1 cup warm water (110 degrees F/45 degrees C)

1/4 cup melted butter

6 cups all-purpose flour

1 teaspoon salt

Semolina or polenta for sprinkling

Heat the milk in a saucepan until it starts to bubble then remove from heat. Mix in the sugar and stir until it is all dissolved. Let it cool until lukewarm.

In a small bowl dissolve yeast in warm water and leave for about 10 minutes untill it gets creamy.

In a large bowl, combine the milk, yeast mixture, butter and 3 cups flour mix until  smooth. Add salt and rest of the flour or enough to make a soft dough. Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.

Place the dough on a lightly greased bowl, cover and leave to prove for about one hour, or until doubled in size.

Punch down the dough and tip it on a work surface dusted with a mixture of the semolina/polenta and flour.

Roll out to about 2.5cm thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with semolina or polenta and set the rounds on this to rise. Dust tops of muffins also,  cover and let rise for about 1/2 hour.

Heat a greased griddle. Cook muffins on griddle about 5-6 minutes on each side on medium heat. When they are done allow to cool on a rack.

The next step now is to split and toast, enjoy them with butter, cream cheese or jam.

009a

Har Gow, Crystal Skin Shrimp Dumplings

Stretchy translucent dough filled with plump moist chunks of shrimps, this might be the most popular dim sum dumpling.

The filling for har gow is very straightforward, shrimp and pork fat, but for these that I have made, I have used an egg white instead of pork fat. I was also out of bamboo shoots, so I used water chestnuts instead.

Har gow 1 agj

Filling

300 g raw shrimps or prawns

2 tbsp finely chopped bamboo shoots
 or water chestnuts

1 tsp soy sauce


1 tsp Shaoxing wine or dry sherry

1/2 tsp toasted sesame oil


1 stalk scallion

1/2 tsp grated fresh ginger

1 tsp cornstarch


1/2 egg white

1/4 tsp ground white pepper


Mix the filling ingredients together and let stand on the counter while you make the dough.

Har gow 3 agjWrappers

1 1/4 cup  wheat starch (not flour)

1/4 cup tapioca starch

1 cup boiling water


1 tbsp lard or neutral oil( I used oil)

Har gow 4 agj

Combine wheat starch and tapioca starch n a medium bowl, pour in the boiling water and add the lard while mixing in one direction with a spoon or dowel.

While it’s hot, knead the dough for about 5 minutes or until smooth but firm. If the dough is too sticky add a bit more wheat starch.

When done the dough should be soft and not sticky.

Divide the dough into 4 equal parts and roll each section into an 8-inch-long sausage. Place dough in a bowl and cover with plastic wrap, so it won’t dry out.

Har gow 5 agjCut the dough again in 8 equal parts. Place a piece of dough between two small pieces of parchment and flatten with the backside of a heavy clever or underside of a pan. Then, using a dumpling dowel or a small rolling-pin, start to roll from the center out, until you get a 3 to 4 inches disc in diameter and betweet 1/16 to 1/8-inch thick . Place the finished wrappers back in a plate and cover until you finish rolling out the remaining dough.

The thinner you roll the dough the more translucent it will be.

Har gow 7 agj

 

Filling the wrapper

Pleat one edge of the wrapper and make it into a cup.

Drop a teaspoon of filling into the center of the wrapper, try not to get filling on the outside edge, press together the smooth and pleated sides to lock in the filling.

Place dumplings in a steamer, cook on a wok or a pot over full steam. Steam over high heat for 8-10 minutes.

Serve and enjoy with a dipping sauce and remember that the dumplings can be scalding hot right away.

The best part with these dumlings besides the taste, they did not stick to the steamer 🙂

Dumpling sauce

1/2 cup soy sauce

1/2 cup rice vinegar

2 cloves of finely chopped garlic

1 teaspoon toasted sesame oil

1 stalk of scallion, chopped

Har gow 6

 

 

Funnel cake

Funnel cake is something I got acquainted with while living in the US. The children remembered it from a road trip we took between Houston and San Fransisco a few years back. We had stopped for brunch at an IHOP in Arizona.

While eating this treat the first thing one of the children said “Do you remember how hot it was when we went to see London bridge at Lake Havasu in Arizona?”

“yeah I remember, wasn’t it like 116 degrees Farenheit”. “That is about 46 degrees Celsius isn’t it?”

Yes it was hot, and I was 5 months pregnant with Nälje at the time.

8 cups of vegetable oil for frying

1,5 cups of milk

2 eggs

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

3/4 cup confectioners’ sugar

In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
In a large bowl, beat milk and eggs together. Combine flour, baking powder and salt. Stir into the egg mixture until smooth.
While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round.
Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners’ sugar and serve warm with berries and fresh preserves.