Brioche Tressee French Toast with a Kiss of Orange

brioche-tresse beradBrioche Tessie is a lovely, thick sliced brioche loaf. While brioche looks like sliced bread, it’s actually a bread-like pastry. Brioche is made with extra eggs, butters and creams than a loaf of bread. It is rich, dense and oh so delicious.

Brioche Pasquier is a family owed French base bakery that has been baking up the most incredible, sweet buttery breads since 1936. In 2002, they expanded their baking facilities to San Francisco, but up until a few years ago, unless you shopped in Paris or the City by the Bay, you couldn’t buy this wonderful bread. Safeway Stores in Northern California now carry the SF produced breads. Unfortunately, finding a loaf of Brioche Tessie is a hit and miss, and a loaf can be a little expensive. Oh but so worth the search and the price tag – the bread is so soft and sweet and exquisite. The first time I tried a loaf, we toasted it and served it with Wild Maine Blueberry Preserves. It was awesome as toast goes. I knew instantly that this would make a great base bread for French Toast. Just as I had predicted, Brioche Tressee makes a wonderful French Toast. So luscious with a golden “crunch” on the outside while retaining all the soft sweetness on the inside. Guess you could call it French French Toast.

Brioche Tressee French Toast
6 Slices Brioche Tressee, cut into 2 triangles each
1 Cup Whole Milk
2 Eggs
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
2 Tablespoons Orange Juice
Butter as needed
Syrup as needed
Powdered Sugar for dusting

Warm a flat griddle to 325 degrees. Lightly brush griddle with butter.

In a 4-cup Measuring cup, measure 1 cup of milk. Add eggs, cinnamon, nutmeg and orange juice.

With a hand-held electric whisk, whisk batter CAREFULLY on low until well blended and frothy.

Pour the orange-custard batter into a rimmed bowl or pip pan. Dip slices of Brioche Tressee two at a time into batter and place on griddle. Cook until lightly browned and golden, about 3 minutes.

Flip toast over, butter top side with butter while still on the griddle. The butter will melt nicely, seeping into the bread. Continue to cook about 1 minute longer.

Transfer to warmed plates. Serve with syrup. If desired dust Powdered Sugar just before serving.

For a pretty presentation, garnish with fresh fruits such as strawberries and orange twists.

Buttery-Lemon Tarragon Chicken

Check out this awesome Buttery Lemon Tarragon Chicken from Melissa’s Southern Style Kitchen. Fresh Tarragon – grilled lemons – moist chicken – what’s not to love? The pan drippings are so flavorful. The lemons roasted in the pan add an incredible zest to the final pan drippings. Fresh Tarragon not only bring color, they also imparts a distinct flavor that is unmistakable.

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Spicy Chicken Thighs Smothered in Spanish Rice

Here’s a delicious Mexican supper that utilizes leftover Spanish Rice. If you’ve made my Authentic Spicy Spanish Rice, then you know this recipe will cook up a ton of spicy rice. The leftover rice is great to reheat as a side for so many Mexican dishes or to use in burritos. Or you could try a Rosemarie Original.

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Tri-Tip Barbecue with Herb Dry Rub

One of Hubby’s favorite cuts of meat to cook up on the grill has got to be Tri-Tip. When cooked right, it is flavorful and tender, with just the right amount to fat-to-meat ratio to keep everything moist. With Tri-Tip, it’s not so much what the meat is rubbed with (although different combinations of spice and herbs does render various flavors) but how you grill it that makes this cut of meat so awesome. We like to make sure there’s plenty of rub worked into the fat as well as the meat.

Tri-Tip is grilled fat-side up to start, allowing the seasoned fat to melt down into the brisket, imparting all the wonderful flavors of the rub and the cut of meat.

I love Tri-Tip served with all the usual sides – country fried taters and Ranch Style Beans are two of my favorites. Late in the season, when fresh local corn is at its peak, there is nothing so wonderful as husk-wrapped corn cooked up right on the grill. While I have noticed ears of corn in the markets already this year, taking a drive out into the country lets me know it’s not locally grown. When the time is right for corn, we like to drive out to the farms that sell only what is picked that day. It means getting an early start because once the morning’s pickings are sold, that’s it – no more corn.

Tri-Tip Barbecue with Herb Dry Rub
3-4 lbs Tri-Tip Brisket
¼ Teaspoon Fresh Ground Black Pepper
1 ½ Teaspoon Garlic Salt
½ Teaspoon Celery Salt
¼ Teaspoon Onion Powder
¼ Teaspoon Sweet Paprika
¼ Teaspoon Dill Weed
¼ Teaspoon Dried Sage
¼ Teaspoon Rosemary

Mix all ingredients for Herb rub. Generously sprinkle Dry Rub all over Tri-tip. With your fingers, massage rub into the meat. Wrap Tri-tip in plastic wrap, refrigerate for 1 hour 15 minutes(longer if you need to or like to but no less).

Remove Tri-tip from the refrigerator. While still wrapped, allow meat to rest on counter for about 45 minutes. (Total marinating time for rub is a minimum of  is 2 hours).

While meat is coming to room temperature, build a nice fire in the grill.

Build nice bed of hot coals. Open the bottom and top vents half way, place grate over coals and close lid to heat, about 5 minutes. Clean grate and oil paper towels dipped in vegetable oil.

Raise coals to high position (or lower grate, depending upon grill). Grill meat, fat side up, for 3-5 minutes or until nicely seared. Turn and sear other side. Lower coals (or raise the grate, depending upon grill), cover and continue to cook meat 7-10 minutes longer. Turn and cook 6-8 minutes longer or until cooked to desired doneness. Transfer to platter and tent loosely.

The key to a juicy piece of meat is to let the meat rest 10-15 minutes after grilling to allow the juices to soak back into the meat rather than run all over the cutting board.

beef tri tip steak
While a Tri-Tip may appear to be lean, there is a fat side. Usually face-down in the meat case. While you do want a layer of fat, it’s okay to trim it back to about 1/8 to 1/4 inch layer.
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Gather all your ingredients for the herb rub, a nice bowl for mixing and your measuring spoons.
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Mix ingredients for herb rub into a bowl. Rub Tri-tip well with seasonings.
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Massage rib into the meat, wrap with plastic wrap. Place meat into the refrigerator for about 1 hour, 15 minutes. Remove from refrigerator about 45 minutes BEFORE grilling. Rest on counter while still wrapped.
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Remove from grill, tent to keep warm and allow to rest 10 minutes. Slice and serve. If desired, spoon puddled drippings over slices for added flavor.
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Tri-Tip Barbecue is great with Country Fried Taters and Smoke-House Ranch Beans. Yummy country eating at its best.

Happy Grilling Everyone!

 

Baked Polenta with Parmesan and Rosemary

I’ve heard tell you can have Polenta without baking it. I’ve never done so. There’s something about the texture that just doesn’t sit well with me. Just as grits don’t feel right in my mouth. It’s a personal thing. However; when additional flavors such as herbs and good quality cheeses are added to the mix, and then everything is fried or baked into a bread-like dish, it’s absolutely divine! But then again, I’m a big fan of cornbread and the main ingredient in Polenta is ground cornmeal . . .

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Linguine with Basil Tomato

This is another of those wonderful One-Pot Wonders. I love them, if for no other reason than because everything cooks up in a single pot. (Making this equally popular with my KP crew – Hubby and Kiddo). Always one to give credit where credit is due, we can thank Donna at Apron Strings for this beautiful one-pot creation. Don’t you simply adore any meal that can be cooked up in just one pot?   Continue reading “Linguine with Basil Tomato”

Frozen Georgia Peach Daiquiris

Today is National Daiquiri Day. Lucky us – a good excuse to unwind with a wonderful Peach Daiquiri at the end of the day. Oh how I adore anything with a peach – one of my all time favorite fruits! We all know that summer and Georgia Peach go hand in hand. What better way to enjoy that luscious fruit than as a slushy for grownups. So break out the blenders everyone and come join the party!

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Crock Pot Chuck Roast with Creamy Dripping Gravy

As pot roasts go, I really like a boneless chuck roast. It holds together well while slow-cooked in a crock pot and has a nice, beefy-flavor. That is not to say a chuck roast won’t cook up fork-tender – it will. Unless you take a fork and shred the roast, it will stay together. This is important – especially when transferring the roast from the crock pot to a serving platter. I would much rather serve nice big pieces of roast beef that you can really sink your teeth into than shredded meat more fit for a sandwich.

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Celebrate National Caviar Day with Pasta Amnesia

If ever there was a day made for celebration, it’s got to be National Caviar Day. After all, fancy caviar and celebrations just go hand in hand, right?

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Twice Baked New Potatoes with Caviar

Did you know that July 18th is National Caviar Day? It is – and I could not be more thrilled.  National Caviar Day is as good an excuse as any to eat caviar. These tasty potatoes are similar to a twice baked potato, since they are hollowed out, the pulp whipped nicely, then stuffed back into their jackets and baked again. There you go – little two-bite twice-baked new potatoes, how delightful! Add a little dollop of sour cream and a little caviar – now we are talking indulgent! I love these fancy potato bites.

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Southern “Fried” Oven Chicken – No Lie!!

Like most of us, I’ve got my collection of oven “fried” chicken. These are good recipes, but they all seem to fall just a little short of that true “fried” chicken texture. One morning, while I was making my spice rubbed picnic chicken, (Let’s Pack a Picnic!) it occurred to me that the problem with oven fried chicken was the pan.

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Easy Beef and Chorizo Enchiladas

It seems my crew has been craving a lot of South of the Boarder suppers lately – they love their Mexican food. And it’s okay by me, since many of their favorites aren’t overly complicated to prepare, perfect for weeknight dining. When I asked Hubby if he would like some refried beans or Mexican Salsa Rice with the Enchiladas, he declined, telling me that my Enchiladas are a great meal all by themselves. As flattering as that is, please serve your favorite sides.

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Yummy-Sunny Calzones and Beyond!

One of the things I love most about cooking is that you can begin with a basic recipe, make a few alteration and create something new for the family to try. Creative cooking asks very little of us, only that we dare to try, to tape into our imaginations and believe enough to think outside the box. Don’t be afraid to try and fail. It’s a learning process. Simply chalk failures up to what doesn’t work until you come up with something that does. Even a minor set backs can serve as their own form of inspiration.

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Shepherd’s Pie Style Meatloaf Muffins

Hubby is a big fan of Shepherd’s Pie or Cottage Pie since these are made from Beef and not Lamb. I think that might be a combination of his love for meat and potatoes with his love for foods cooked in a gravy. While the muffin style meatloaf lacks the traditional gravy-like moisture of a traditional Shepherd’s Pie, they do contain carrots and both are topped with a beautiful Mashed Potato “crust”.

Kiddo likes green beans just fine, just not necessarily cooked in with his meat, which might explain why he isn’t a fan of Shepherd’s Pie. By serving the green bean on the side, both my fellows are happy. As for me, I like the look of the muffin and the flavor of the baked mashed potato topping. If you happen to have some leftover mashed potatoes or want to take the time to whip up your favorite mashed potato recipe, by all means please do. If you are looking for an easy short cut, use instant mashed potatoes. My favorite for this recipe is Betty Crocker Butter & Herb.

These Meatloaf Muffins are also great for kids – serving supper that looks like a cupcake can be fun!

Shepherd’s Pie Style Meatloaf Muffins
1 lb ground beef
1/2 lb Ground Sausage (breakfast sausage)
1/2 Cup Finely Chopped Carrots
3 Slices Bread, torn into small pieces
1 envelope Dry Onion Soup Mix (Lipton)
1/4 Cup Ketchup
1/2 Cup Water
1 Egg
Salt & Pepper to taste
2 Cups Mashed Potatoes (Boxed, instant or the real-deal)

Preheat oven to 375 degrees. LIGHTLY spray 12 muffin cups with non-stick spray.

Using a food chopper or small food processor, finely chop carrots to the point of minced. The carrots will add flavor to the loaf while retaining that smooth finish to the muffin.

In a large bowl, mix together everything EXCEPT mashed potatoes.

Divide meat mixture among 12 muffin cups. Push down the center of each “muffin” to create a well (this will help the meat cook through). Smooth tops with the back of a spoon. Set aside.

Make mashed potatoes according to directions. Place mashed potatoes on top of each meatloaf muffin, filling the well and rounding out the top (about 2 tablespoons per muffin).

Bake in the oven for 30 minutes. Remove and let rest muffin tins for 5 minutes. Run a knife around edge of each muffin to loosen. Transfer muffins directly to individual plates and serve with desired vegetable on the side.

My family likes their muffins with a side of green beans or buttery corn.

 

Grilled Flank Steak with Mushrooms

This yummy steak dinner was cooked up for my loving family a year ago – long before I thought about blogs and pictures beyond a snap shot to go with a recipe card. I came across it today while searching for ideas for next week’s meal planner. Hubby and I picked up a nice Flat Iron Steak on sale this week, hence the search. While the original recipe was done with a flank steak, since discovering the yummy tender goodness of Flat Iron Steak a few months back, I’m always checking the meat counter for good deals and snapping them up whenever they go on sale. Hey, that’s what my huge freezer is for, right? Stocking up when the price is right.

Flat Iron Steak can be used in just about any recipe that calls for flank steak, although they are completely different cuts of beef – the Flat Iron is from the forequarter while the flank from the hindquarter.  Both cuts have excellent flavor, and take to marinades well. The flank steak can get a bit tough and dried if cooked too long – you ‘ll want to keep it on the medium-rare side while the Flat Iron is a bit more forgiving if over-cooked.

Two things I love about this recipe – the use of red wine (some for the steak, some for me, some for the steak, more for me, some – oh forget the steak, just more for me!) and a variety of mushrooms.

Crimini and shiitake mushrooms are a must – morel if you can get them are also wonderful. If you cannot get a variety of fresh mushrooms, dried mushrooms will do. Re-hydrate your mushrooms before using by soaking them in hot (not boiling) water for about 20 minutes, changing water as needed. Re-hydrated mushrooms have a more intense, concentrated flavor than fresh, so select a blend that will not overpower the flavor of the sauce.

Grilled Flank Steak with Mushrooms
2 pounds flank steak (or Flat Iron)
Salt to taste
Olive oil as needed
Black pepper to taste
2 pounds mixed mushrooms (if possible include shiitake mushrooms, they’re especially flavorful), cleaned, rough chop
2 tablespoons butter
1/2 cup minced shallots
1 cup red wine (or beef broth)
1 tablespoon minced fresh rosemary

Remove steak from the refrigerator. Salt the meat and allow it to come to room temperature.

Dry sauté the mushrooms. Heat a large sauté pan on medium high heat. Add the mushrooms to the pan, as is (no butter or oil). Stir the mushrooms occasionally, and shake the pan a bit. You should hear the mushrooms squeak when they move in the pan. Continue to cook until the mushrooms release their moisture. Add a large pinch of salt and stir to combine.

Add the butter, rosemary and shallots. Stir to combine and sauté over medium-high heat for 2-3 minutes, stirring often. Pour in the red wine (you can substitute beef broth) and boil until the sauce has reduced by half. Turn off the heat.

While the mushrooms are cooking, prepare the grill for high direct heat. The grill is hot enough when you put your hand about an inch over the grill and you can only hold it there for 1 second. When the grill is hot, clean the grill grates with a wire scraper and then moisten a paper towel with vegetable oil. Using tongs, wipe down the grill grates with the oil-soaked towel.

While the grill is heating up, massage olive oil into the steak. You want the steak well coated. When the grill is hot enough, place the steak on the grill. Sear for 4-6 minutes without moving.

Turn the steak over, touch it to test for doneness (see the finger technique for checking for doneness). You might only need a couple of minutes on this side, depending on how thick your steak is. Flank steak is best rare or medium rare; it becomes tough if it gets too well done. Flat Iron steak, being thinner, will require less time on the grill.

Remember to under-cook the steak just a little as it will continue to cook in its own residual internal heat while resting. When the steak is almost done, transfer to cutting board and tent to keep warm.  Let rest about 10 minutes. If desired, grind black pepper over steak before tenting.

Finish the mushrooms. Turn the burner on high and boil down to reduce almost to the consistency of a glaze. Add any meat juices that have accumulated with the resting steak. Taste for salt and add any if needed.

For larger steaks, first cut it in half along the grain of the steak fibers. Then slice it thinly, on an angle, against the grain. Thinner steaks such as Flat Iron can be sliced thin just before serving. Pour mushroom sauce over steak and serve immediately.

Happy grilling everyone.

Grilling