Who doesn’t love a good French toast?
This isn’t just any French toast… take an up close look and your mouth will be watering.
I love chocolate malted milkshakes, I like malt in ice cream, I like it in malted milk balls and malt is delicious in this Malted Custard French Toast.
Recently I finally got some things fixed on my blog and going through some of my drafts I had started about different things I had tried or seen on menus in our travels. Well, this Malted French Toast had my mouth watering and when I clicked on the file, there was nothing there. I check all my notes on other devices and could not see where I had seen this recipe. I just knew it had been in my head for a few years and this particular Sunday morning I had to make it for my husband even though he had just had a bowl of cereal.
Very seldom does he turn down a chance to try something knew. I told him he only had to eat a couple of bites but he ended up finishing everything on the plate plus some extra bacon and sausage.
The perfect antipasto platter.
Antipasto — served before the pasta course in Italy and always works great for a party when you don’t know what anyone else is bringing.
This type of platter always seems to go over well. What’s not to like about some cheeses, olives, meats etc. I threw in some tortellini just because I’ve never put it on a platter before and it added a different taste and texture to the other marinated veggies.
Another one of those recipes I told you about from vacation.
The most special thing about this recipe, I thought, was the truffled bean puree on the plate. Below is my plate from Sky at Beaches in Turks and Caicos.
The above bean puree is a little thinner than what I used on my plate and the salmon at Sky didn’t have the crunchy coating AND I didn’t have the broccoli and cauliflower. But like I said the truffle bean puree was what got my attention.
I use to keep truffle oil but I never really used it that much except on shoestring french fries (and those are fantastic). I feel like after a year it was old and threw it away and while on a trip somewhere I had purchased a small jar of truffle salt. This worked perfect in the bean puree; just enough truffle flavor without overpowering the dish.
My bean puree should have been a little thinner but since I really liked the flavor I wanted more on my plate. I think it would be much easier to smear on the plate had it been thinner.
Simple salad and so good for you.
The first time I ever heard of a “massage” salad was when Aarti Sequeira won The Next Food Network Star back in 2010 and I remember her massaging away at a bowl of kale to make it tender. My first thought was “who gives their salad that much attention”. Up until seeing this “spa treatment” for a salad I wasn’t really fond of the green; kind of tough and scratchy to the throat I though.
I took Aati’s recipe and instead of the mangos she used I substituted golden raisins and I added some shallots and macadamia nuts. This little, simple salad was delicious and I think the more you “massage” it the better it gets. The sweetness of the raisins and the saltiness of the macadamia nuts are a perfect combo. This salad can actually make it a couple of days in the refrigerator since the greens do not get soggy. Next time I may add some crispy prosciutto.
Appetizer or main dish? Your choice.
Another tasty appetizer (or entree) I recreated after having it on vacation. And, will Fall just ahead of us this risotto and pork belly dish would make a great appetizer, small plate, or meal.
When were were on our first anniversary trip of the summer at Beaches in Turks and Caicos I had this dish at Sky Restaurant (rooftop) which had such a breathtaking view I could have eaten a bologna sandwich and thought it was the best thing in the world at the moment.
We had dinner there twice; once just the two of us when we first arrived and then after the kids arrived we ate there another night (minus the grand boys). The first night I had to try the crab and avocado appetizer which was delicious and then appetizer for pork belly and butternut squash caught my eye. I could have ordered a second appetizer but I knew the salmon dish was coming and I didn’t want to be so stuffed that I wouldn’t enjoy it.
Corn, corn, corn, and what to do with it.
So, it’s the end of summer and I’m sure by now your are wondering what to do with all that fresh corn you are seeing in the markets.
Over the 4th of July I picked up some for 10/$1. I can tell you I bought more than 10 ears at that price. Most of it I cut off the cob to put in the freezer for some corn and shrimp chowder I want to make once the temperatures start falling.
Easy pasta dish for the summer.
Don’t you just love pasta dishes for the summer. Pasta cooks in under 10 minutes and everything else that goes into the dish takes a matter of minutes. So, in less than 30 minutes you can have this dish on the table and have time to open that bottle of wine.
This was a Michael Symon recipe that I saw on Food Network. I love buying different shapes of pasta and for this particular recipe I bought a casarecce pasta which is kind of twisted. His recipe called for a cup of mint leaves but I only used 1/2 cup since hub does not care for mint that much.
One other change I will do next time is the cooking of the snow peas and peas. I would not cook. I wanted them to stay bright green and have a little crunch to them so I would recommend maybe sautéing the green onions a couple of minutes then throwing in the peas and pasta and cook just long enough to heat the snow peas and English peas.
Who doesn’t like cheese balls?
I’ve been thinking about cheese balls lately and how they have evolved from the 60’s when we use to make them. Seems like most recipes had grated cheddar cheese, green cheese and maybe some garlic. Remember that commercial for Ritz Crackers “everything sits better on a Ritz”. Well certain spreads, for me, still sit better on a Ritz.
Almost all cheese balls then and now were/are rolled in some chopped nuts or herbs and most recipes probably had some Worcestershire sauce in the recipe some could have even had (hold your breath) Cheese Whiz.
What’s so special about pink lemonade?
What so special about pink lemonade? Well, it most certain isn’t made from pink lemons. I’ve never seen one. Have you? But you have to admit that an ice filled glass of the pink liquid seems a little more special than the yellow variety.
If you were making homemade pink lemonade you might crush (and strain) some raspberries, cranberries or strawberries and add just enough of the juice to give you the light pink color you want in a glass of pink lemonade.
Pink is a relaxing color. Studies have shown that people associate the color pink with sweetness. Maybe that’s why when I had a daughter (after two sons) I dressed her in a lot of pink; just because she was so sweet I’m sure.
Great little flatbread from not so good restaurant.
Normally I don’t complain about food I get in a restaurant. Well, maybe I do if it isn’t good; but I haven’t emailed this hotel yet and probably won’t because even though the service was kind of good and chef couldn’t really manage to get more than one order out at a time out, I came away this this idea for a flatbread pizza.
The night before we left for our Turks and Caicos vacation we decided to spend the night down in Houston since our flight was at 6:30 am. If we didn’t go down early that would have meant getting up like at 3:00 a.m. to get down there for our flight. We stayed at a hotel that didn’t have a restaurant and since we had Ubered down there we didn’t have a car and we ended up walking down the street to the Hilton Garden Inn for dinner. GA’s tuna bowl was well done instead of medium rare and arrived about 10 minutes before my Asian salad that tasted nothing like an Asian salad BUT we ordered a flatbread to share for an appetizer and it was the best thing I have tasted in a long time.
From the sea to your mouth, yum.
Cafeterias? Buffets? I guess the difference is a buffet you can eat as much as you want and a cafeteria you pay for each little morsel of food you put on your tray. As a kid I remember my grandparents taking us to Piccadilly Cafeteria in Memphis. They always use to say “your eyes are bigger than your stomach” because my sister and I tended to put so much on our trays we couldn’t possibly eat everything. And then along came the buffets.
Normally I don’t like buffets for several reasons. First of all I tend to eat too much; my “eyes are always bigger than my stomach” and I really do hate wasting food. Secondly, I feel like the food is sitting around a little too long and then I’m always thinking that it isn’t quite as good as something ordered off a menu.
On our trip to Beaches at Turks and Caicos this summer I did manage to eat at 20 out of the 21 restaurants on the property. Marios restaurant is probably one of the biggest there but I wasn’t really feeling “Italian” on a hot summer day or night. But, one day we were at the Italian pool on our way to the French pool (8 pools on the property so we had to hustle to get to them all) and decided to stop in Mario’s and see what they had for their lunch buffet; the biggest antipasto bar I’ve ever seen and tiny little desserts awaited us and I couldn’t wait to dig in. I saw this slaw (and I do love all kinds of slaw/coleslaws) and couldn’t actual tell what was in it until I started picking it apart. Ok, so I’m one of those people that is going to sit and dissect a dish so I can make it once I get home.
Refreshing dessert for the hot summer ahead of us.
Don’t you just love mangos? If you haven’t tried this fruit you should because it is the perfect cool refreshing dessert for the summer.
I was looking at the mango.org blog for information on mangos and thought I would share some of it with you. There are several ways to cut a mango. If nice and firm I use a mango cutter it it takes the pit right out of the middle. It’s a funny shaped pit, nothing like that of other fruits with pits/stones. You can also slice off the sides and then either cut in cross sections and scoop or in long pieces and scoop. My daughter uses the edge of a glass, after cutting off the sides of the mango, to remove the peel. You will want to look at the mango.org blog for all kinds of tips on storing (do not refrigerate until ripen) and recipes etc.