Menu Plan Monday 12/14/09

A short week, due to the holidays and family but I tried to make it good :)

Monday: Mushroom Sauced Roast Beef (from the BH&G cookbook), Au Gratin Potatoes & Salad
Tuesday: Parmesan Tilapia, Cous Cous, & Peas
Wednesday: Swiss Chicken Casserole & Salad
Thursday: Ravioli, Salad & Breadsticks

The Best French Toast EVER!

Mike, a few months ago, requested that I make a bread called Challah. It is a traditional Jewish bread that is well, very rich. I used this recipe, although please note that the recipe does not call for rapid rise yeast but you really must use rapid rise, a.ka. instant yeast, if you really want to make this in a hurry. I finally got around to it last week and it turned out pretty well. I'm more of a sourdough or French bread kinda girl myself but Mike and the kids loved it!

Then, the next morning, Mike made us French toast. One might say that using French bread is the only way to really make French toast. I DARE this person to try this recipe and not fall in love. It is that good. Yes, that good. Let me please also note, that Mike did use a good quality egg nog to replace the half and half - but he cut down on the egg and a little on the sugar too to make up for that. The one thing that made this recipe stand out is the use of orange zest - a new must for our French Toast.

Challah French Toast (by Ina Garten)

Ingredients

nocoupons

• 6 extra-large eggs
• 1 1/2 cups half-and-half or milk
• 1 teaspoon grated orange zest
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon good honey
• 1/2 teaspoon kosher salt
• 1 large loaf challah or brioche bread
• Unsalted butter
• Vegetable oil

To serve:

nocoupons

• Pure maple syrup
• Good raspberry preserves (optional)
• Sifted confectioners' sugar (optional)

Directions

Preheat the oven to 250 degrees F.

In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

Menu Plan Monday 11/30/09

"Thirty days past September, April, May and NOVEMBER!" Yikes, November is over. Christmas, I mean, December is here! I've got a good start to my Christmas list. However, I've been invited to two cookie exchanges so I've definitely got some extra baking to do. :)

Monday: Sage Pork Chops, Sweet Potato Fries, Green Beans
Tuesday: Caribbean Jerk Chicken, Rice & Coleslaw
Wednesday: Tacos, Homemade Refried Black Beans, Salad
Thursday: Parmesan Tilapia, Parsley Potatoes, Salad
Friday: 15 Bean Soup & Crusty Bread