A Ribeye Steak, French Toast, and some Sunday Sauce

Welcome to the debut of the latest Musick Channel blog. This one is for food.

No, I'm not a professional chef or even that experienced of a cook. My wife, Letty, is the cook of the family but I am trying to do my part to pitch in.

I've had some successes, and some failures (ask my son about 'caramel beef' sometime) but I am seeing a gradual and steady increase in quality of my cooking.

I've also found out that cooking good food to be enjoyed by others is actually really fun.

The weekends have become mine in the kitchen. Letty cooks a couple of dinners during the week so I'll give her a break and cook on the weekends. What the means, logistically, is that I'm responsible for breakfast on Saturday and Sunday plus dinner on Sunday (we go out to eat Saturday night).

My plan here on the blog is to present my Sunday menu (hence the name of the blog), with recipes and cooking instructions, to document my journey and, hopefully, to inspire you to pick up a spatula and frying pan to join me. After all, home cooking is the best cooking of all.

Let's kick it off with our first menu...

Breakfast: French Toast

The best way to use up your stale bread and have an absolutely delicious meal.

Dinner: Barbecued ribeye steak

The king of steaks and a classic meat to cook on the grill. 

Served with roasted potatoes and corn on the cob.

Darryl
Copyright 2015 - Darryl Musick
All Rights Reserved

French Toast

You might notice that, although the recipes I put here don't take a lot of wok to put together, they often take quite a bit of time to get to the point. 

My French toast recipe is no exception.

This dish was created to take something old (stale bread) and turn it into something absolutely delicious and avoid throwing out wasted food.  We often buy some French or Italian bread to eat with dinner. We don't always eat it all.

What's leftover is put in the freezer to await it's turn to be changed into French Toast.

INGREDIENTS
1 loaf French or Italian bread, sliced an inch thick.
5 eggs
2 cups milk
Clarified butter (Ghee)

Start with a sealable bowl big enough to fit the slices of bread, laying flat, in it. I will stack 2 or three layers high, as tight as I can get them in the bowl.

In a mixing bowl, mix the eggs and milk.

Put one layer of bread in the plastic bowl and pour some mix on them, just enough so that the surface of each slice is just covered with the mix. Do the same with the next layer of bread.

If you notice that the mix will not be enough to cover everything, add another egg and some more milk to it and stir up.

Once you have all the slices in the bowl and covered with the mix, seal up and put in the refrigerator overnight.

In the morning, pull the bowl out of the fridge, turn over, and let sit like that for an hour. That insures that the bread is soaked thoroughly. Since my bowl's lid leaks, I put it in a bigger bowl to contain any mixture that spills out.

On a flat, hot skillet, brush a fine layer of clarified butter. Carefully (the slices are very delicate when soaked), lift a few slices...one at a time...and place on the hot skillet.

Cook for a few minutes on each side, place on a plate, and cover to keep warm while you finish cooking all the bread.

We served with our easy scrambled eggs.

Darryl
Copyright 2015 - Darryl Musick
All Rights Reserved