Wednesday, September 27, 2006

A French Toast surprise

Ah, I decide to start a French Toast blog… and in typical fashion I disappear for a while. But I’m back now to tell you about the delicious, yet odd French Toast I picked up at Joans on 3rd. I went in after a mediocre lunch at Wokano (with co-workers, not my idea). I needed something delicious to eat for later, to make up for the disappointment of Wokano (not that is sucks, but well come on… we can do better). I stopped in at Joan’s unsure of what to get… do I want a cupcake for later? (not my favorite, sorry for those who have hyped it up)… what do I want? I decide on a bag of Kookaburra Liquorice – as the bag reads, it is rich, chewy and delicious! I am a fan of old fashioned Black Liquorice, thanks to growing up with a Dad who always had it in the house and snuck me Zambooka liquor in my hot tea at a very young age. So, I’m at the counter paying for my purchase and as I take one more look at the cupcakes I see French Toast. At first, I was like, no, this has to be a muffin. But it was indeed Blueberry Baked French Toast. Mmmmmm, I had to try this. I got a piece to go for later.
Later couldn’t come soon enough… it was great! No maple syrup needed. It was soft and custard style, loaded with a light blueberry flavor. The texture was so soft, it almost melted in my mouth. This isn’t French Toast I would eat for breakfast. This is desert French Toast. For those special occasions when you want desert for dinner? There ya go. On a Joans on Third tip, not French Toast related- the Mac & Cheese ain’t bad at all…

Wednesday, September 13, 2006

My French Toast Sandwich

Before I start posting pictures and reviews of French Toast from various restaurants in the LA area, here is an example of my own creation. Cibatta French Toast seasoned with pumpkin pie spice and Madagascar Vanilla Powder. I make this French Toast as if I was making a Grilled Cheese (yum) sandwich. I melt cream cheese and the desired jam of my choice in between the two slices of French Toast. This time, it was Lemon jam, straight from Italy. (Thanks KT!) The key is to remove the bread pieces from the pan as only one side is fully cooked. Then spread your choice of filling on the cooked side of the bread, close as a sandwich and toss it back on the pan and let the other side cook while your filling warms up and melts to provide a simple version of stuffed French Toast. My choice of syrup – strawberry!

Saturday, September 09, 2006

French Toast

This is my first of many French Toast related posts to come. The obsession started about a year ago when I ate the most delicious French Toast at the Sunset Grill on Sunset Blvd and Fairfax, in Los Angeles. I was hooked. I had always been a fan of French Toast, but this experience had taken it to new levels. I realized that French Toast was an art form. So many different ways to make it. Surprisingly, some hyped restaurants (Toast on 3rd for example and Eat Well) that you would expect to have decadent French Toast have relatively plain French Toast. By plain I mean, the taste of white bread, dipped in egg, and fried. This is the French Toast of a 3rd grader. What this blog will seek out is French Toast made from specialty breads, flavored, and spiced accordingly. Stuffed French Toast will also be examined for originality and combinations. I can't wait to get started!