Stuffed French Toast

 

Ingredients

· Large or extra-large eggs, 5

· Sugar, 1 teaspoon

· Salt, 1/4 teaspoon

· Unsalted butter, 4-6 tablespoons

· Whole-wheat or white bread, 8 slices

· Cream cheese, 1/2 pound at room temperature

· Citrus marmalade such as orange, kumquat, or Meyer lemon, 1/2 cup

 

Steps

1) Break the eggs into a shallow bowl, add the sugar and salt, and beat with a fork until the whites and yolks are blended. In a large frying pan over medium heat, melt 4 tablespoons of butter. When the butter foams, immerse the bread slices, one at a time, in the beaten eggs and then place them in the hot pan, adding as many as will fit without crowding. Cook until lightly golden on the bottom, about 4 minutes. Using a spatula, turn them over and cook until the second side is lightly golden, about 4 minutes more. Transfer the toasts to a warmed platter and cover with aluminum foil to keep warm. Repeat with the remaining slices, adding more butter as needed to prevent sticking.

2) Spread 4 of the slices with a layer of cream cheese, dividing it evenly. Then spread  layer of marmalade over the cream cheese, again dividing it evenly. Top with the remaining 4 slices.

3) Return the frying pan to medium heat, adding more butter as needed to prevent sticking. When the butter foams, place the filled French toasts in the pan and cook until the bottom is golden brown, about 1 minute. Gently flip the toasts and cook the other sides until golden brown, about 1 minute more. Transfer to warmed individual plates and serve right away.

 

From: Brunch: Recipes for Cozy Weekend Mornings

By: Georgeanne Brennan

 

Terrie's Staff Pick

When asked for a staff recommendation, Terrie, BPL’s assistant director, stated, “one of my favorite cookbooks among the vast BPL cookbook collection is Tasty Ultimate.” She went on to include, “part 1 is titled "Impress Yourself" and has chapters on meat, poultry, eggs, desserts, and my favorite - Cheese! Part 2 is titled "Impress Your Friends". With dishes like Sausage, Apple & Cheddar Monkey Bread, Mozzarella Stick Onion Rings, and Homemade Soft Pretzels, how can you not?” This book has over 150 recipes for every skill level. As Terrie said, “there is truly something for everyone in this book”. If you’re a fan of this book by Tasty, BPL has several others in our collection with similar types of recipes:

• Tasty Latest & Greatest: Everything You Want to Cook Right Now 

• Tasty Adulting: All Your Faves, All Grown Up

• Tasty Dessert: All the Sweet You can Eat

• Tasty Every Day: All of the Flavor, None of the Fuss

Each one of these titles can be found in the nonfiction section of the adult department at BPL; two of them can even be found on our digital resource - Hoopla! These books are certainly a fan favorite amongst our patrons, and hopefully will become one of yours as well!

Cheesy Onions

 

Ingredients

· 10 ounces pearl onions, peeled

· 2 tablespoons unsalted butter

· 2 tablespoons all-purpose flour

· 1 teaspoon yellow mustard

· 1/2 cup whole milk

· 6 ounces Velveeta cheese, chopped

· 2 teaspoons kosher salt

· 1/8 teaspoon black pepper

 

Steps

1) Put the pearl onions in a saucepan, add enough water to just cover them, bring to a boil, and cook until the onions are knife-tender, 3 to 5 minutes. Drain the onions and transfer to a heatproof bowl or small serving dish.

2) Make the cheese sauce. Melt the butter in a small saucepan over medium-low heat. Add the flour and whisk until smooth and the mixture comes to a boil. Add the mustard and do the same. Repeat with the milk. Stir in the Velveeta until melted. Season with the salt and pepper.

3) Pour the sauce over the onions and serve.

 

From: Milk Bar Life

By: Christina Tosi

 

 

Artichoke-Parmesan Crostini

 

Ingredients

· 1 (12 ounce) jar marinated artichoke hearts, drained and chopped

· 1 (4.5 ounce) can chopped green chilies, drained

· 1 cup shredded Parmesan cheese

· 1 cup mayonnaise

· 1/4 cup finely chopped red bell pepper

· 2 cloves garlic, minced

· 44 baguette slices, lightly toasted

 

Steps

1) Preheat the oven to 450°. Stir together first 6 ingredients. Spread 1 tablespoon artichoke mixture on each baguette slice, and place on ungreased baking sheets.

2) Bake at 450° for 6 to 7 minutes or until golden and bubbly. Serve hot.

 

From: The Best of Mr. Food: 15-Minute Favorites

 

 

National Taco Day

Tacos are a fan favorite amongst people everywhere, especially on Tuesdays! Salty, spicy, AND crunchy, I mean, could it get any better? If you’re looking for an excuse to indulge in some delicious tacos, lucky for you, National Taco Day falls on October 4th – a Tuesday this year! There’s truly an endless amount of ways you can customize this dish, and we have dozens of cookbooks to prove it! If you’re looking for something new to spice up (literally) your next taco, you’re in the right place! Check out these BPL recommendations: 

• Trejo's Tacos: Recipes and Stories From LA By Danny Trejo

• 300 Best Taco Recipes: From Tantalizing Tacos to Authentic Tortillas, Sauces, Cocktails & Salsas By Kelley Coffeen

• Tex-Mex: Traditions, Innovations, and Comfort Foods From Both Sides of the Border By Ford Fry

• Mi Cocina: Recipes and Rapture From My Kitchen in México By Rick Martínez

Not only does BPL have cookbooks, but we have dozens of fiction novels and picture books centered around tacos too! Stop in the library, or check out our card catalog to see more of our collection!

Blueberry Bread

 

Ingredients

· 1/2 cup dairy-free margarine, melted

· 3 tablespoons water

· 1/2 cup soy or rice milk

· 2 tablespoons grated orange zest

· 2/3 cup orange juice

· 3 cups unbleached all-purpose flour

· 3/4 cup granulated sugar

· 1 tablespoon baking powder

· 3/4 teaspoon salt

· 1/4 teaspoon baking soda

· 1 cup blueberries, fresh or frozen

 

Steps

1) Preheat oven to 350°F, and spray a 9x5x3-inch loaf pan with dairy-free baking spray.

2) In the bowl of a stand mixer fitted with the paddle attachment, combine the melted margarine, water, soy milk, orange zest, and orange juice until thoroughly combined. In a medium bowl, combine the flour, sugar, baking powder, salt, and baking soda with a wire whisk. Add the dry mixture to the margarine mixture, and stir with a rubber spatula until just combined. Fold in the blueberries.

3) Pour the batter into a prepared loaf pan, and bake for 55 to 60 minutes, or until the top is golden brown. Cool completely before slicing.

 

From: The Food Allergy Mama’s Baking Book: Great Dairy, Egg, and Nut Free Treats for the Whole Family

By: Kelly Rudnicki