I am fluent in French Toast...

My favorite toast comes from France... French toast is such an easy breakfast to put together. Eggs, bread, butter, syrup (if that's your thing), cinnamon, nutmeg and you're ready to go...

4 Eggs, beaten to within an inch of their lives
2 Tbsp water
1 tsp Cinnamon
pinch Nutmeg, fresh ground if you can
4 slices bread - I personally think sour dough is the best here but any will do
butter
syrup

I think the key to really good french toast is breaking down the eggs as much as possible. You really want to whisk them so that they are totally separated. Doing this lets the bread get a nice even coat of the eggs. With that said, add the eggs, water, cinnamon, and nutmeg to a bowl and beat the heck out of them.

Add the bread and give it a minute on each side to soak up a bit of the eggs (you can do this in batches).

Heat a large saute pan to a medium heat and add a bit of butter and let it melt. Make sure the pan is coated with the butter and add your slices of bread. Cook on each side until you see a bit of color start to form. If you want, and I do, you can sprinkle a bit more cinnamon and nutmeg over the bread while it's in the pan for a bit of extra flavor. If you decide to add a bit more don't go too crazy with the spices. I like to serve my french toast (and pancakes) on a heated plate. I feel it makes everything work better for some reason. So warm up your plates, remove the bread from the pan and top with syrup or butter - or both if that's your thing - Eat & Enjoy...

Happy Cooking & Eating!

~Nikko

.:.

Grilled Pastrami & Corned Beef on Rye

I love the sandwich... The possibilities are almost endless. I've been known to go into a deli and just ask for a sandwich and give them free reign on what they make. It usually throws the person into a tailspin when I do - unless they are a true sammy master... Anyhoo, the pastrami and corned beef on rye is one of my favs. I always start with some nice fresh rye and a good quality pastrami, corned beef, and Swiss cheese.

Rye Bread
Pastrami - I like Boars Head the best
Corned Beef
Swiss Cheese
Red Onion, sliced thin
Brown or Dijon Mustard
butter
olive oil

Start by heating a medium saute pan to a mediumish heat (not quite medium but not quite medium/low). Take the pastrami and corned beef and warm it up in the pan for a minute or two then move it to a plate or cutting board. Butter one side of each of the pieces of bread then add the bread butter side down to the pan and let it warm up for a minute or so. Top the brad with the Swiss cheese and you can put on some nice brown or Dijon mustard at this point too. Add the onion and meats on top of the cheese. Put the two slices together and cook until the outside of the bread is browned to your liking and everything inside is nice and warm. Plate, eat & enjoy!

Happy Cooking & Eating...

~Nikko

.:.

Foodie Thoughts

The only time to eat diet food is while you're waiting for the steak to cook. ~Julia Child