The Kosher Gastronome

Livin' the kosher dream

Category Archives: Dairy

French Toast

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How is is possible that I’ve never written a post on french toast?? We’ve done waffles, we’ve done pancakes, but I’ve neglected my true breakfast love. French toast, if you can hear this, please accept this humblest of apologies.

Anyway, so french toast, why aren’t we making this more often? And even better question, why would you ever buy the pre-made frozen crap? I don’t get it. Listen, as much as I don’t agree, I can understand you saying making waffles and pancakes from scratch is a hassle, but there’s no excuse for french toast. The point of what i’m saying is to make you feel bad about yourself, and  for you to reflect on how poor your decisions are…that’s all…I joke! You’re the best, and that’s why you deserve some french toast, so let’s get some stale bread shall we?

It’s actually a pretty amazing thing.. french toast that is…(are you not following??) I mean you take some old bread which has gone stale (more on that in a second), you add some eggs and milk, and fry. If you really delve into it, there are two things going on, first is the bread staling, which the actual technical term is retrogradation, and the other thing that’s happening is we’re cooking a custard.

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Let’s start with retrogradation. Bread is made up of starch, which is a long molecule made up of smaller glucose molecules, and how those glucose molecules are stacked makes the starch either amylose or amylopectin, which are the two main starches found in bread. When starch and water meet, they gelatinize, which basically means the starch absorbs water, and once that happens the starch starts to undergo retrogradation, which means the starch starts to gel, and slowly start to expel moisture. Once a bread is done baking the staling process starts, and given enough time, it will expel enough water to make it feel dry. This is essential for french toast, because what we then do, is replace that lost moisture with the custard (ie – the milk and eggs). Now we’re not really going to get into the custard part, because frankly it’s not that important here, and we’ve done it before.

So just to recap – we need to expel the moisture from the starch network, and then replace it with awesomeness. One way to do that is allow the bread to stale by drying it out on the counter, which will allow the moisture to leave naturally. However, America’s Test Kitchen did a study and found that if you allow the bread to dry out in the oven, it actually will release a lot more moisture, because the process of retrogradation isn’t really that great, so we end up with a lot of moisture actually trapped inside. Basically, the best way to dry out bread is in a very low oven. That being said, this batch of french toast I made by allowing to dry out on the counter over night. By the way, if you’re wondering, don’t use the bread you buy in the supermarkets that mysteriously take weeks to go stale. There are so many preservatives that it won’t stale properly.

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Once the bread is good and dried, it’s a matter of allowing it to soak up the eggs and milk, and then frying in some butter. So allow the bread to sit in the egg mixture for a minute or two, to make sure it’s sopped up enough liquid, and then fry, over medium heat.

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That’s it. Easy as pie.

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By the way, after I wrote all this I realized that I kind of did cover this, in my stuffing post. Bread pudding, which stuffing is a form of, is like french toast’s step brother. Also while we’re on the topic, can I air out one grievance? You know that dish that people make called: “french toast souffle?” That drives me crazy. First of all a souffle is a specific type of dish (you’re still reading, and want to know what defines a souffle??? Well since some people want to go back to their real lives, I’ll leave it for the comments, just ask away…as usual, I don’t bite)…and it’s a freaking bread pudding, so let’s call it that! Whodathunk I’m such a stickler.

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Anyway, you’re free to go back to real life.

Good Shabbos, Y’all.

Fried Potatoes Thingamaroonies

So if anyone is good at coming up with food names, there’s a position open here at The Kosher Gastronome headquarters. Pay is terrible, and the hours are long. Let me know.

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Here’s what went down with this dish. I had gotten it in my brain that I wanted to make something with filo dough (more on that in a second), and I had this vision of mashed potato and cheese. So I bought some filo dough, made some mashed potato*, and added some goat cheese. I folded it all up, brushed with some melted butter, and baked it. Now..this story is not about these quasi spanakopita thingies; nay…this story is about what happens next, and how the events transpire. Come, let me take you on a journey. Don’t worry, it won’t be long.

*I make my mashed potatoes thusly – cubed potatoes go in pot with cold water and salt. Bring to a boil, and cook until potatoes are fork tender. Drain, and while hot mix with fat (ie – butter), and whatever else tickles your fancy. I think I threw in parsley into this one. If you want to go really decadent, you can mix in heavy cream.

Ok, so first let’s talk filo dough. Remember way back in the day we made scallion pancakes, and we talked about “laminated dough?” Well, if you don’t, here’s the tl/dr (=”too long/didn’t read”). There’s a sub family of dough that gets it lift from fat separating the different layers of dough.

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Filo/fillo/phyllo dough is one of those, and they way they work, is you take these extremely thin sheets of dough, brush them with oil, then keep on stacking dough and oil until you have the thickness you want (usually around 3-6 sheets), and do whatever you were planning on using it for

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Like I said, the actual triangle thingy isn’t what we’re talking about (long story short, I made them on Thursday for a Saturday night, and by that time they were a little soggy…they tasted good but were too non-crispy, yaknow what I mean?)

Anyway, I had a whole lot of the scraps left over, and not being one to waste, I was trying to figure out what to do with them. I figured the filo is basically just dried up dough, meaning they can lend structure. I figured I would mix it with the mashed potatoes and cheese, and fry it up. I mean fried cooked dough? it’s essentially chremslach (how badly did I butcher that spelling?). But I figured something might be different if I add the filo. I dunno…it was an excuse to eat fried potatoes…all in the name of science.
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I rolled up this appetizing looking mush

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and fried these suckers

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So as you’ll notice from the top picture, they didn’t really stay in their spherical shape, but rather became more pancake like, so that being said, I don’t think the filo made a difference. However what I would tell you is these little fried potato thingamaroonies were pretty dang top notch! Huzzah!

Seriously, get some mashed potato, add some goat cheese and fry it, it’s really good.

So now that you’ve read this, can you think of an appropriate name please? Winner gets credit in the Kosher Gastronome Cookbook.

Another one pot noodle thingamabob…plus a link up

Quite a catchy title there, I know. Anyway remember way back in the day when I used to post regularly? And one of those awesome posts was about the one pot noodle dishes that was all the rage a few months back? Oh you don’t? Well fear not, relive the experience by clicking here, but don’t forget to come back for some even more awesomeness. So much awesome, its awesome.

Anyway, moving right along, so this month’s link-up Kosher Connection, is all about comfort food. Well just what is comfort food? Well I guess its food that comforts you, duh…but what’s that? Well I don’t know, but who cares, let’s eat.

So ever since I posted that one pot linguine recipe I was talking about earlier, a few people have told me they really liked it, which is always nice to hear. And to be honest, I’ve made a few different iterations of the same dish, but this one stood out, namely because I actually remembered what I put in to it, and more importantly, I had some quasi usable pictures.

It all starts with stock. Vegetable stock to be precise, but not just any vegetable stock, a really quick vegetable stock; like 20 minutes quick. How, you wonder? Well, you’re going to have wait on that one…that post is coming up…eventually…maybe. Who am I kidding…more like don’t get your hopes up.

So anyway, you’ve got vegetable stock, which makes everything better (by they way, you can obviously use plain ole` water, if for some odd reason you don’t have stock handy), now it’s all a matter of throwing a few vegetables and some cheese together.

For this dish, I sauteed cauliflower, then added my noodles (orichetta), spinach (raw), ricotta cheese, parmesan cheese, and salt and pepper. I added the stock, and let it all cook down.

While the stock was cooking, I took some feta cheese, and mushed it (which is the precise culinary term) with some chopped parsley.

Once the pasta was cooked through, and the stock was cooked out, I topped the whole shooting match with the feta-parsley awesomeness, and obviously some more parmesan, and then proceeded to be comforted.

Wow that was quick…I know you’re sad that that’s all, but if you have any questions type away in the comments below, and as always, click on the funny frog man under this paragraph to see what people who actually know how to blog are doing.

Vietnamese Ice Coffee Pops – Kosher Link Up. Blog swap, Plus a Giveaway

Hey friend, guess what…it’s another kosher connection link up thingy that we do every month. And would you believe it if I said it’s the one year anniversary of the whole Kosher Connection Link ups? Of course you would believe me, it would be weird of me to lie like that…anyway, in celebration of the whole shebang, we’re doing a blog swap and of course giving out prizes. I guess let’s start with the prize details (because we know that’s really why you’re here)

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Ready for a fun giveaway to celebrate one year of Kosher Connection? We are giving away two prizes from Emile Henry. A Bread Cloche valued at $130 and a 4.2 qt Dutch Oven valued at $170! Use the Rafflecopter below to win- you can enter up to 23 ways! Two winners will be chosen at random.

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Contest Fine Print:

The contest winners will be contacted via email. They will have 48 hours to respond before other winners are chosen. This contest is open to United States residents over the age of 18

Now to the blog swap. So we were all assigned another persons blog, and given the task to recreate something they made. I was assigned the difficult task to try and recreate something from the fabulous website by Hindy G – Confident Cook, Hesitant Baker, which if you’re reading this blog and you haven’t been over there, you’re doing yourself a disservice.

Anyway, you might not know me that well, but if you’ve read the blog more than zero times, you can probably guess how good I am at making decisions. Well needless to say, trying to decide what to make from the myriads of awesome stuff on Hindy’s website was an attempt in futility . Just look at all the awesome stuff on her recipe index. Add to this confusion, the fact that it’s nearly as hot as the surface of the sun in my apartment, and I pretty much had to hone in on something that wouldn’t fry my brain any more, so the oven and stove were off limits. At first I wanted to make her homemade KitKat bars, but my doctor asked me not to. So I had to settle for some sort of frozen concoction. After perusing the few recipes listed, I knew is had to be Vietnamese Iced coffee popsicles. Why, you ask? Well mainly because, I like coffee, and it didn’t require too much work.

Confident Cook’s Vietnamese Iced Coffee Pops

There are different ways of getting your caffeine fix with iced coffee, and the Vietnamese version really is just adding sweetened condensed milk to the coffee instead of milk and sweetener. When it comes to making the actual coffee, Hindy used some espresso, but I decided to go with my cold brewed coffee, because I love me some cold brewed coffee.

I ground up some fresh beans, and placed in my french press, poured in water, allowed it to seep overnight, and filtered out the grind.

Mixed the coffee with some sweetened condensed milk to taste (you will probably need less than half of the can)

and poured it into the ice pop molds

I placed them in the oven at 350 for 100 hours, and then barbecued the ice pops over indirect …just making sure you’re paying attention…I placed them in the freezer, d’doy, and when frozen I ate them.

All right, so now’s the part where you want to know how they were right? Well, here’s the thing, this was possibly a last ditch attempt for me to like ice pops. There’s something about eating an ice pop…or let me rephrase that, because you never really eat an ice pop, in fact you never really do anything to an ice pop…you lick it? And then invariably you try to eat it…it’s just, in my humblest of opinions, not really the best vehicle for jamming food down my gullet. Now don’t get me wrong, I ate it, and enjoyed it, but I just don’t understand it…Anyone else out there in internet land understand where I’m coming from? Now one possibility where I went wrong was with the amount of sugar. Since the final result was mainly iced coffee, and a little condensed milk, it was for all intents and purposes, water, which means the final pop, was more like an ice cube than an “ice pop.” I didn’t really measure how much condensed milk I added, but I don’t think I could have added more, so if I make these again, I would probably add some simple syrup to boost up the sugar content, and make more of a slushier ice concoction. Just a thought.

Ok first thing first – don’t forget to head on over to all of the other amazing websites to see what actual talented people do by clicking on the link right below.

And as for the giveaway that we had mentioned above, click on this link to enter, a Rafflecopter giveaway…however if that doesn’t work, just  head on over to http://www.joyofkosher.com, and enter there.

 

Vietnamese Ice Coffee Pops

adapted from Confident Cook, Hesitant Baker

Ingredients:

  • 1 batch of Iced coffee (you can follow my instructions on how to make cold brewed, or you can just make a large batch of coffee)
  • 1 can sweetened condensed milk

Directions:

  1. Once you have your cold coffee, it’s just a matter of pouring in enough sweetened condensed milk to taste (I used maybe less than half of the can). (Now as a side point, the way I measured how much coffee I would need, I have 6 ice pop molds, and measured how much liquid one held, multiplied that by 6, and then subtracted a little to compensate for the milk.)
  2. Pop it in the freezer over night, and then enjoy.
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