On a rare Sunday, the two hip sisters were actually in the same kitchen and performed 2 separate recipe experiments.
First, to use up leftover, slightly stale french bread, we made french toast out of the french bread, using a simple batter of eggs, milk, vanilla and cinnamon, just like mom used to make. We topped this with real maple syrup from Massachusetts and a light dusting of powdered sugar. Yum. Even the kids liked the small pieces that could be dipped in the syrup.
Second, we experimented with 'churro bites'. We used a churro mix and a pancake batter dispenser to make 'donut hole' size churro bites...a quick run through hot oil and voila! We then mixed up the white sugar and organic sugar with cinnamon - the taste test proved the organic sugar was better (2 small children voted) we then mixed up the spices with using Chinese 5 spice and Cardomom. We loved the Chinese 5 spice!
We are now off to find churro recipes so we can try this from scratch and make them our own.
Rick Bayless' recipe: Churros - http://bit.ly/bfxTie
ReplyDeleteHello my feminist friend! I wish you great success with your new endeavor, and hope that your culinary adventures net only delicious results. As a brave foodie myself, I hope you are spared from such disasters as "clam pancakes" or "spaghetti and tofu balls," as these caused my family to doubt both my skill and my sanity. :)
ReplyDeleteI also applaud your desire to keep it local, and wonder if you've ever tried canning as a way to reap the benefits of home grown or locally grown produce? Joe and I have experimented with both freezing and canning, and have often remarked in late February how wonderful it is to have our own tomato puree or breaded eggplant instead of braving the supermarket concoctions.
Buona fortuna!
Nancy Walkden
Wow that looks yummy. Great idea!
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