A Perfect Saturday

Today was a perfect summer morning on the Puget sound. I was awoken to the barking of sea lions squabbling and the haughtiness cackle of the seagulls.    The yacht groaned and creaked at the mooring but its the gentle rocking starts the wind chimes of bells and cables.

It was a late night with friends on the yacht, but it was good and as in house chef I have a gourmet breakfast to start.
French Toast with Sausage Egg Scramble.

Greek yogurt slightly sweetened with honey and powered sugar,layered the French Toast providing an interesting contrast in flavors. But at the same time sanguinely complementing each of the distinguished flavors of the French Toast.






The essesnce to perfect French Toast is the bread. Even though is humble origins and only a foundation for the complexity of flavours that waits its heavnely union. I have found that the bread by far has been the most important ingredient in a great French Toast. Today I used a one day old Raisin Sweet Braid, slightly sweetened with organic honey and the plump raisins bursting with flavor.

I have found using bread that has been allowed to sit over night tends to hold together better then fresh bread. Their is a tendency for people to try to use their stale, leftover freezer bread for French Toast. Which I have found absolutely appalling as freezer breads can absorb the smells and flavors of his freezer buddies. 

 Sliced in even, thick slices I prepared the dipping batter. 

                Six eggs

Cracked Eggs
by
-joseph-pizzuti

 half a bottle of Pure Vanilla Extract

 1 pint of Heavy Whipping Cream

about 3 tablespoons cinnamon

and my secret ingredient. You can e-mail me directly for the SI.  Preheating the griddle to 350 degrees, I generously sprayed the surface with Pam 

 

Whipping the above ingredients until well incorporated and frothy I smothered each side of the bread with the fragrantly creamy liquid. As I placed each piece on the griddle, the aromas of cinnamon, vanilla and slight undertones of raisin filled the cabin of the yacht.

Honestly this is the way I love to start my mornings is cooking for my friends. If I could cook at a bed and breakfast I would flip my lid...but for now I am stuck in Corporate America aka The Rat Race.