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.
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.
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.
Crunchy gooey French grilled cheese sandwich topped with an egg.
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.
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)
A little lettuce and tomatoes for garnish and added nutrients.
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.
They are deliciously delicate, light and crunchy, Merveilleux the French Belgian cream pastry consists of two meringue kisses sandwich and covered with cream and usually covered in grated chocolate.
Social media is an amazing forum where you can find a lot of inspiration. Back in 2015 I saw pictures of a wonderful little treat and I thought it was these Merveilleux, but I remember them a little different, and a little more detailed. Maybe I am confusing the name with something else. I googled, but I could not find what I was looking for, my search though led me to this site Aux Merveilleux. After reading up on these over a hundred years old treat on different sites and blogs, I decided had to try to make these.
I made a very simple version, with unsweetened whipped cream, grated chocolate and of course meringue. Why unsweetened, it is because I think the meringue already are way too sweet. I understand that you can make these with different flavour and toppings. So this is just a guide to how to make these.
Grated chocolate or topping of your choice
Make the meringue, see recipe further down or you can buy ready-made ones
Grate the chocolate.
Whip the cream.
As you can see from my pictures I made the two different ways.
1. I piped the cream on the meringue and then drizzled chocolate on top.
2. I used a spatula to cover the meringue.
Sandwich a dollop of cream between two pieces of meringue and then cover it with cream, lastly sprinkle with topping.
2 egg whites, room tempered
125 g sugar
Preheat the oven to 150 C
Whisk the egg whites staring out on low speed allowing bubbles to shape, then increase to high and continuous whisking until soft peaks form.
Add the sugar to the egg whites one big spoonful at a time. Once all the sugar is added, continue to whisk for 5 – 7 minutes, or until all the sugar is dissolved. You should be able to rub the mixture between your fingers and not feel any grit from the sugar, and it forms a smooth shiny peak on the tip of your finger.
Line two baking sheets with parchment paper. Place a dab of meringue on the bottom corners the parchment, and press down so the paper sticks to the pan.
Spoon the meringue mixture into a large piping bag fitted with a wide round nozzle. Pipe the meringue mixture evenly to form meringue kisses, anywhere between 3-5 cm, depending on the size you want.
Put the trays in the oven and reduce the oven temperature to 100°C
Bake for 1 – 1,5 hours until the meringue can easily be lifted off the parchment paper with their bases in tact. Let them cool completely. You can store the meringues in an airtight container, and they will keep for up to a couple of weeks.
On the island of Mont Saint-Michel in Normandy there is a little restaurant called La Mère Poulard, a place that serve lofty and fluffy omelets.
Anne Poulard and her husband Victor founded the Hostellerie de la Tête d’Or, but found that their customers came and went as quickly as the tide as most of them where pilgrims visiting the church on top of the rock. They came up with the idea of cooking giant omelets in their wooden hearth to entice the visitors to stay.
The restaurant founded in 1879 has since then become quite famous for their egg dish, they are several inches thick, beaten in hand-hammered copper bowls, and cooked over an open fire. The omelets resemble a soufflé more than a traditional one. In the early days when catering to the pilgrims the omelets were free, but when I was there in May 2015 a 250 gram omelette cost €49 and if you wanted the decadent one with lobster and truffle potatoes the price was €79.
To my dismay I was not able to sample this dish on my visit to the island. I was on a guided tour and managed to sneak away 20 minutes earlier and thought I had enough time to get a taste of this omelette. I ran from the cathedral as if I had stolen the Holy Grail it self turning a few heads as I passed, but alas the restaurant did not open until 11:30 and I had to meet up with the rest of the group at 11:20 for departure.
When I got home from my trip I googled and this is my interpretation of the omelette, but since I made it on a conventional oven it probably did not taste the same as the one the pilgrims got, I imagine the omelette having a light smokey flavour since it is cooked over burning wood on a open hearth.
For this fluffy omelette i used
2 tbs creme fraishe
salt og pepper
oil and a little butter for cooking
Beat the eggs until pale and fluffy, fold in the creme fraishe, salt and pepper.
Pour the eggs into a preheated pan with a little oil and lett it cook gently on medium to low heat for about 5 minutes.
Take the pan off the heat and let it rest for a few minutes .
Put the pan back on the heat and gently lift it up and add some butter to give it a little crisper crust. Let the omelette cook for about 5 more minutes on medium to low heat, you do not want it to be cooked all the way to the top.
Slide the omelette on to a serving plate and fold.
I can recall the first time I tried this soup. It was mid eighties and this was the rave of the bistro scene.
But alas the one I tried was weak vinegar tasting, the onions seemed cooked in the soup and not caramelized, the bread was just soggy with a few bits of melted cheese. It is safe to say that it took a while before I tried this soup again.
The next time I tried it was heaven sweet and a little sour, with soggy and crisp bread with tons of melting cheese and since then I have eaten and made this soup once in a while.
Ingredients for 4 persons
1 kg onions
2 tbs butter
2 tbs olive ol
1 liter of chickenstock
1 cup of white wine or juice of 1 lemon
A handfull of fresh thyme
1 tsp sugar
8 slices of stale bread
1-1,5 cups of grated cheese
salt and pepper
Cut the onions into 1/8 inch slices and caramelize it in a pan with butter and oliveoil.
When the onion is nicly caremelizes ad the stock, thyme and sugar. Let it cook for about 15 minutes and ad salt and pepper to taste.
With four of the bread pieces I made cheese topped crutons to give the soup a little crunch, pluss that the bread will not become to soggy right away.
If you do not have oven proof bowls you can just do the step I mentioned above the picture, put your bread slices in the oven with cheese and put them in your soup when finished.
If you have oven proof bowls or want to take a chance like me(I used a large teacup)
Put a breadpiece over your crutons and ad a handfull of cheese and put it in a preheated oven (225 C or 430 F) and bake until the cheese is meltetd and have a nice color.
Serve piping hot and garnish with a little fresh thyme