Tuesday November 1 5:00 to 6:00pm: Local Food
Bill McKibbon's October Entry in his "Eating Local in Vermont"
journal. We will be having Bill on the show on November 29!
The Dinner Hour for Breakfast? The Dinner Hour will be
rebroadcast on Saturday mornings at 9:00am starting this week! In
honor of that, we have some delicious breakfast recipes for you!
French Toast with Sautéed Pears
This is a great way to take simple French Toast and turn it into a
meal you would expect at a first class B&B. The key is in the
sautéed pear topping - this is what transforms the French Toast into a
special treat.
French Toast
- Bread (Stale is best because it will not get all mushy on you)
Try different types of bread such as a sourdough baguette, Red Hen
breads, or a hearty whole grain bread. No Wonder Bread
allowed!!! I figure 2 to 4 slices per person depending on the
size.
- Eggs - I figure 2 eggs per person
- 1/4 tsp sugar per egg
- 1T milk or cream per egg
- Some type of flavoring such as nutmeg, cinnamon, vanilla, almond
extract. Don't overdo it.
Beat together the eggs, milk, and sugar and then add in the flavoring
(if using one). Drip the bread into the egg mixture and
immediately place on a hot buttered griddle or in a hot buttered frying
pan. Turn when browned on the first side and brown the second
side.
Sautéed Pears
- Butter for sautéing
- 1 pear per person (apples can also be used in place of the
pears)
- 1 T raisins per person (soaked in rum ahead of time is nice and
a real eye-opener if this is an adult breakfast
- 1T chopped pecans or walnuts per person
- 1T Maple Syrup Per person
Slice the pear (apple) into thin slices. Sautee in the butter
over medium high heat along with the raisins and nuts until soft and
browned. Add butter as necessary. Add the maple syrup and
continue cooking until the maple syrup has dissipated.
Arrange the French Toast on plates and top with a portion of the
sautéed pears. Serve with Maple syrup.
Breakfast Cheese and Egg Strata
Strata's are perfect for when you have guests for breakfast but don't
want to cook in the morning. They are also a great way of cleaning
out the refrigerator!
There are endless opportunities as evidenced by the 36 recipes on
Cooks.com alone.
Basically a strata is eggs and bread, allowed to soak together
overnight that you then bake in the oven. Some people call this an
egg casserole, to others it seems like a custard with bread and other
good stuff in it. I like using a crusty bread from Red Hen (what a
great way to use up that bread that you haven't been able to finish and
have thrown in the freezer).
Here is a recipe from the Grant Inn in Bristol, RI. I like it
because it has the basics and then says that you need 1 1/2 cups of
sautéed ingredients and lists a variety of options.
Finally, we talk about Joel Salatin!
Sustaining Vision
About
Joel Salatin
Article from Smithsonian Magazine on Joel Salatin
Books by Joel
Salatin
Why buy local? A senior project from Middlebury College.
Wendell Berry's article in Orion Magazine titled the
Agrarian
Standard
Article from Epicurious.com on
Sustaining the Future
www.TheMeatrix.com A
great animated film on the importance of buying local.
What's on the Menu for the Ghoul's Gala?
Snacks from the Dinner Hour for the Wal-Mart movie
Upcoming Shows
Nov 8: Serena will be talking about kids and food and what food
means to kids
Nov 15 and 22: We pair up with our "brother" show, The Pour
Boys, to help you get ready for Thanksgiving.
Nov 29: Bill McKibbon on eating local and Tim Seniff, local
chef.
Dec 6: Gifts of Food that you can make or buy
Dec 13: Great kitchen gifts for the cook in your life
Dec 20: Holiday food memories
Dec 27: New Year traditions and parties
Upcoming Food Events
The Inn at Baldwin Creek events |
