Let's make Hong Kong style French toast Three we starting with this hat Rendition it starts with bashal on White Bread stack three slices high dunk in a Simple batter of eggs and milk coped With breadcrumbs and parm and pry finish With lots of black pepper now for those With the Sweet Tooth this TR rendition Starts with DOL delich same technique Here lather stack batter deep fry and Coat and a cinnamon sugar top with ice Cream and warm do Del onto a bit of salgia this is an Elevated take on PB&J tahini and Raspberry jam same technique but we Finish with syrup and powdered sugar
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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