A tribute to Kermit by Graham Annable for "A Jim Henson Tribute Exhibition" at Gallery Nucleus; Alhambra, CA.
Wednesday, December 7, 2011
Ribbit
I love breakfast!
It is the most important meal of the day for a reason.
This morning I randomly ran across a recipe from Dan Silverman, chef at The Standard Grill, that was a savory french toast take on the 'Toad in a Hole.' Sounded delicious in my book. 
I've never been to The Standard Grill but after reading the recipe I don't see how one could go wrong with a cheesy french toast. And I must say, very tasty.
I made a few changes as I was cooking, however for the most part I didn't stray too far from the original recipe. I was having a slight issue with the bread tearing after soaking in the egg bath however I did use a different type of bread than the recipe suggests. But honestly it wasn't too much tearing and when you insert the egg in the center it seals everything up when it starts cooking. This would work with any type of bread you like.
Thanks Chef!
Toad in the Hole
Recipe by Dan Silverman, executive chef of The Standard Grill
4 slices of Pullman loaf bread, sliced about an 1-inch thick
7 eggs
2 cups milk
1 cup grated Parmesan cheese
3 Tbsp chopped parsley
1 Tbsp butter
1 Tbsp olive oil
Sea salt and freshly ground black pepper, to taste
Tabasco, to taste
7 eggs
2 cups milk
1 cup grated Parmesan cheese
3 Tbsp chopped parsley
1 Tbsp butter
1 Tbsp olive oil
Sea salt and freshly ground black pepper, to taste
Tabasco, to taste
How to make it:
1. Cut a hole, about 2 inches in diameter, in the center of each slice of bread
2. Whisk together the milk, 3 eggs, ¾ cup of Parmesan, 2 Tbsp of parsley, salt, pepper, and Tabasco. Soak the bread slices in the mixture until well absorbed, about 5 to 10 minutes.
3. As the bread soaks, heat the butter and olive oil in a large non-stick pan over medium heat When the pan is hot, carefully remove the bread from the mixture, allowing some of the mixture to drain, and then place the bread slices into the pan. Crack an egg into each slice’s hole and fry until the egg whites begin to cook through, about 3 to 5 minutes.
4. Using a spatula, carefully turn each slice and finish cooking the egg to your liking (2 to 3 minutes for over easy; 3 to 5 minutes of over hard) and the bread has crisped.
5. Serve sprinkled with the remaining Parmesan, parsley, a little sea salt, and a lot of freshly ground pepper. Serves 2.
1. Cut a hole, about 2 inches in diameter, in the center of each slice of bread
2. Whisk together the milk, 3 eggs, ¾ cup of Parmesan, 2 Tbsp of parsley, salt, pepper, and Tabasco. Soak the bread slices in the mixture until well absorbed, about 5 to 10 minutes.
3. As the bread soaks, heat the butter and olive oil in a large non-stick pan over medium heat When the pan is hot, carefully remove the bread from the mixture, allowing some of the mixture to drain, and then place the bread slices into the pan. Crack an egg into each slice’s hole and fry until the egg whites begin to cook through, about 3 to 5 minutes.
4. Using a spatula, carefully turn each slice and finish cooking the egg to your liking (2 to 3 minutes for over easy; 3 to 5 minutes of over hard) and the bread has crisped.
5. Serve sprinkled with the remaining Parmesan, parsley, a little sea salt, and a lot of freshly ground pepper. Serves 2.
Saturday, December 3, 2011
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