Tuesday, April 12, 2011

Welcome back and series of recipes

Hi folks,

It's been ages since I've written, which is sad. I've decided to embrace my final few months of freedom by actually turning this blog into what it is supposed to be - a regularly updated repository of all my cooking and eating adventures, interspersed with snippets from my lovely life in Berkeley. As many of you know, I am making yet another cross country move this summer to pursue my MBA at the University of Michigan. While I've been promised that Ann Arbor has a happening local food movement, something tells me blogging won't be on the top of my insane to-do list while I am in school. So as I wrap up these last few months in the Bay Area, and actually have time to cook, I thought it would be lovely to share my experiments with you. I just told my roommate that before I leave, I want to do the following:

- Make my own butter
- Bake bread
- Make pasta from scratch

I'm sure I'll add lots of other things to the list, but that's my start - I think the butter effort will be easy to accomplish and I already bought the cream, so stay tuned for a recap of that in the next few days. Perhaps I'll also be motivated to bake the bread to put it

In the meantime, I wanted to kick off the re-blogging effort by sharing a few recipes that I developed for my friend Natalia. Like many, Natalia loves food but has not quite conquered the challenges of the kitchen. After a long discussion about ways to incorporate more fresh foods in her diet (I call it a discussion, she may refer to at as a lecture...:) I decided to type up some of my favorite easy recipes and make a little recipe book for her for Christmas.

I plan to post one recipe each day for the next few days (the other secret motivation for this is to help me get into the habit of blogging regularly!)

I thought it only appropriate to start with breakfast, and what's better for breakfast than delicious french toast?! Here you go....enjoy!

World’s easiest French toast

4 slices of bread (Any bread will do but my personal favorites are baguettes and challah bread)
1 large egg
1/3 cup of milk (nut milks work great too)
½ teaspoon vanilla extract
Butter, for pan

Scramble egg, milk and vanilla together in a large bowl. Dip bread into mixture and hold for a few seconds, until bread has absorbed the egg mixture. Heat a frying pan on medium and melt a little butter. Place bread in pan, cook until browned on one side (about 4-5 minutes), flip and brown on other side. Serve with real maple syrup and/or powdered sugar.

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