Archive for the ‘BBF’ Category
I’ve never been much of a breakfast person. Aside from cheese grits and bacon, I don’t really like any type of breakfast food. When I go to brunch, I order from the lunch menu. At home breakfast usually means cereal, but occasionally I get in the mood to make a real breakfast and on a lazy and rainy Sunday morning I decided to make another brat boy favorite. French toast!!
For the bread I used La Boulange brioche and for the batter I used beaten eggs, cinnamon, nutmeg and clove. But to add a special twist, I caramelized the french toast, an idea that I got from one of my copies of Gourmet magazine. To caramelize the french toast all you need to do is mix equal parts brown sugar and room temperature butter and melt it, 2 tblspns at a time, in a large non-stick skillet. Dip your bread in the egg batter and put in the skillet with the melted butter/sugar mixture. Cook over medium-high heat until the bread starts to turn a deep brown. Spread a layer of butter/sugar mixture over the slice of bread facing up, then flip over and cook until deep brown also.
Plate, top with your favorite toppings, which for me is strawberries and blueberries, powdered sugar and top quality, organic maple syrup. This is one of the easiest and most delicious breakfast items I have made to date. My brat boy definitely enjoyed it. I think he ate 3 or 4 slices.
I thought I’d start a new category here on BFF called “BBF”, which stands for Brat Boy Favorites. Brat Boy is an endearing nickname for my wonderful boyfriend, Calvin. In return, you’ll often hear him call me Brat Girl. We even have our own brat boy/girl theme song, but this is not personal blog so I’ll spare you all the mushy details.
I gather inspiration for cooking from a variety of sources, one of those being Calvin and I’m always trying to perfect those dishes that he calls his favorites. After a somewhat failed attempt at making clams with black bean sauce for Lunar New Year, I really wanted to attempt to make it again. I say “somewhat failed attempt” because although the overall taste of the clam dish I made for Lunar New Year was good, it wasn’t a true black bean sauce. It was more of a black bean soup. hah..
So this time around, instead of following a recipe I found off of the internet, I thought more about the dish and how it is served at restaurants and how to make a thick, flavorful sauce that would coat the clams and not have them swimming in broth. A mixture of Shaoxing rice wine, preserved black beans, corn starch, soy sauce, chicken stock, garlic and sugar make the perfect combination. I boiled the clams in water to open them up then threw them into the simmering sauce and tossed well to coat. Remember to sauteed the bell peppers and onions for 2-3 minutes before throwing in clams.
For our veggie side dish, I made another one of Calvin’s favorites, Ong Choy with shrimp paste. Saute garlic and shrimp paste with a little chicken stock, toss in ong choy, remembering to toss the greens often to cook evenly and prevent one side from wilting too quickly. Cook 8-10 minutes.