Challah Bread French Toast

This lovely and light French toast is wonderful topped with maple syrup, confectioners’ sugar or Cara Cara orange compote (see recipe!).

Ingredients:
1 large loaf Challah bread
2 eggs
1½ cups milk
1 teaspoon grated orange zest
½ teaspoon vanilla extract
1 tablespoon honey
½ teaspoon salt
Unsalted butter
Vegetable oil

Method:
1. Preheat the oven to 250°.

2. In a large shallow bowl or pan, whisk together the eggs, milk, orange zest, vanilla, honey and salt. Slice the Challah in ¾-inch thick slices. Soak the slices in the egg mixture for 5 minutes, turning once.

3. Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2-3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed.

Poached Eggs Over Braised Spring Greens on Multigrain Toast

Fantastic for lunch, brunch, a snack or supper!

Ingredients:
4 eggs
4 teaspoons vinegar
1 pound braising greens, such as a combination of this week’s pea shoots, spinach and salad mix
2 tablespoons olive oil
1 tablespoon butter
Sea salt and fresh ground pepper
Multigrain bread, sliced and toasted
Radish and sunflower microgreens, for garnish

Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.

2. Meanwhile, heat the oil and butter in a large skillet over medium-high heat. Add the greens and cook until all are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.

3. To serve, top a piece of multigrain toast with a hearty helping of greens and a poached egg. Season with salt and pepper, and garnish with microgreens.

Poached Duck Eggs over Asparagus with Italian Fonduta

Serve this elegant dish with toasted Italian Rustica bread to sop up those delicious runny egg yolks!

Ingredients:
3-4 duck eggs
1 pound asparagus, ends snapped and sliced into ¼-inch pieces
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper
Italian Fonduta (see recipe)

Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.

2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the asparagus and cook until just tender, 4 to 6 minutes. Season with salt and pepper; set aside.

3. To serve, add a serving of the asparagus to a plate, and then top with a poached egg and a generous helping of fonduta. Season with salt and pepper, as needed.

Pappardelle Pasta with Duxelles & Italian Sausage

This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and savory sausage.

Ingredients:
1 pound fresh pasta, such as this week’s pappardelle
1 pound Italian sausage
¾ cup F&L duxelles
2-3 tablespoons butter
2-3 tablespoons olive oil
2-3 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper
Freshly-grated Parmesan cheese, for garnish

Method:
1. Bring a large pot of heavily-salted water to a boil. Drop in pasta noodles and cook according to package directions, or until al dente, about 6-7 minutes. Drain and toss with 1 tablespoon each of butter and olive oil. Set aside.

2. Meanwhile, in a large skillet, cook the Italian sausage until browned and no longer pink on the inside, breaking up into bite-sized chunks with the back of a spoon. Add in the pasta noodles, and the toss in the remaining tablespoon each of the butter and olive oil, then the duxelles and fresh parsley. Garnish with grated Parmesan cheese, if desired.

this week's recipes
mediterannean feast

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hello, may!

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