Let's reminisce!

Hello, sorry I have not posted in so long. I have had a really crazy past couple of weeks and have barely had time to breathe! Anyway, let's reminisce. 

So, my grandparents, Nana and Papa, have started an incredible tradition. They bring their grandchildren on a trop when we were 8. Just this afternoon, at 3:30, they got back from Ireland with my cousin Norah. After they got back, my grandfather called to reminisce. As we were reminiscing, it brought me back to Creme Brulees, Tarte Flambees, and Ile Flottantes from my 8-year-old adventures. Anyway, I had made Ile Flottantes at one of my cooking lessons with Macy and now have decided to share it with you. Don't forget to reminisce with your favorite people as you make this!

April Showers Bring...

Have you ever read Robert McCloskey's One Morning in Maine? My favorite line of the book is the last line of the book when the two girls, Sal and Jane scream "CLAM CHOWDER FOR LUNCH!" 

Well, instead of Clam Chowder, for me in my best Sal and Jane voice I am screaming FRENCH TOAST FOR DESSERT! 

Who wouldn't love French Toast for dessert? This recipe is easy to make but best for a small crowd as you have to get up in between dinner and dessert to make it. I know right, it is hard to believe that I am giving you a recipe for French Toast. Or even better yet, a recipe for French Toast for dessert. This is a special one though. Read on to find out more about it.  

This is called Pain Perdu and it is a traditional french nursery dessert. Just like the Creme Brulee, this is a french dish. I mean hey, look at the name. The exact translation is lost toast. But I don't think this french toast recipe will ever be lost in my house.  

Have you ever had french toast with almonds? While, this is what this is. With a topping of strawberries, and confectioners sugar. Although the original recipe calls for you to make the "pain perdu" in a skillet pan, I cooked some of mine in a skillet and then switched to a griddle and it worked so much better than a skillet. So, I am telling you definitely use the griddle. It is so much better. 

One reason the griddle is much better is you have to clean out the skillet each time and the skillet gets very hot. You also have to wait like 30 minutes for it to become cool enough, so you can carry it over to the sink . But with the griddle you don't have to wipe down the surface, so you can just keep making them. 


While making this, I noticed a couple of things.

1.) When you soak larger pieces for 4 minutes, they can get very soft. I suggest cutting them in half. It is easier to lift up with a spatula, and is also easier with transporting it to the skillet/griddle. 

2.) Bigger pieces get burnt more easily, again cut them in half. 

3.) 4 minutes can be a lot for pieces to soak, you can soak them for less if need be. 

You Might Think You're In France Creme Brulee...Plus What To Do With The Egg Whites After!

At my second cooking lesson, I made Creme Brulee and Coconut Macaroons. The creme brulee was super easy. The process for the macaroons was easy too but a poor coconut brand made it tricky.  Also the dough was really dry so we had to add much more egg than called for. 

I go to a school where students can chose to study in French.  So, since the first grade, I have been learning in French.  I have even been to France.  I think all of this learning business has made me LOVE French food and all things French.  I mean I seriously LOVE French food, especially Creme Brulee. Really people, come on, how many three year olds order Creme Brulee and do not have a single clue what it is.  Ever since that first Creme Brulee, I have been in LOVE with them!  My obsession took a new turn when I went to France.  I made it my business to sample Creme Brulee at every restaurant that we went to.  I sampled Creme Brulee across the whole countryside of France, from Paris to Strasbourg and back.  I sampled it at big restaurants, small restaurants... for lunch, and for dinner.  Every day it was continuously Creme Brulee. And if that wasn't enough to make you think "Wow, she is crazy!",  I was only in the second grade!  Because of my love for this delicious dessert, I thought that it was time to learn how to cook it.  Most recipes are a little more complicated, but this one can be made in about 15 minutes...and it's really good!  Caramelizing the top adds the "WOW" factor. Below is a link to a video of Ina making it.  You can view it at http://www.foodnetwork.com/barefoot-contessas-creme-brulee/video/index.html

The surprise bonus: Coconut Macaroons!  One of the added bonuses of taking cooking lessons is that I get to learn new tips and tricks. I have a question for you.  What do you do with the extra yolks/whites after you make something? If you are like me you probably just throw them away.  Thanks to my cooking teacher, Macy, I now have two new things. One, a go to cookie recipe, and two, what to do when a recipe calls for egg yolks and not egg whites (now, I just have to find a recipe that uses egg yolks). These treats were really a hit with my family, as I started with twenty four, and by the end of the day was down to seven. They are very easy and I could be making them for a party in my future. If you make these cookies right, they will not spread like chocolate chip or sugar cookies would. They will stay in a ball and have little cracks in them. I have one advisory for you, don't use Trader Joe's brand of coconut; their coconut was too dry. Regular supermarket brand kind, would be better. 

The Creme Brulee recipe was from Barefoot in Paris by Ina Garten. She has loads of cookbooks and I all of the recipes I trust and love. The macaroons were from Cook's Illustrated which is a cooking magazine. You can also look it up online but you have to be a subscriber to view it.  Both of the recipes are to follow.