OK KEELY, YOU PUSHED ME - HERE YOU GO

Nutella & Mascarpone on Brioche

Ingredients

2 Tbsp. Nutella spread
4 generous Tbsp. Mascarpone Cheese
Brioche
Big ol' dash of cinnamon (optional)
Powdered sugar
Sliced strawberries for garnish

Method

Preheat skillet over medium heat. Generously butter one side of a slice of bread. Spread Nutella on other side. Place bread butter-side-down onto skillet bottom. Butter a second slice of bread on one side, spread with Mascarpone. Sprinkle cinnamon if desired, and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until bread is golden. Remove from pan. Sprinkle with powdered sugar and top with sliced strawberries.

Nutella and Peanut Butter Bar Recipe
INGREDIENTS
1 cup butter, softened
12 sheets of graham crackers (one package), crumbled in a food processor
2 cups confectioners sugar
1 tsp vanilla
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
1 cup Nutella, divided into 1/4 cup and 3/4 cups
DIRECTIONS
Mix together the butter, graham cracker crumbs, confectioners sugar, vanilla and peanut butter until blended and smooth. Pour the mixture into a 9″by9″ square pan with a removable bottom (or line a standard pan with parchment paper). Refrigerate for 1 hour, or until firm.
In a metal bowl over simmering water, melt the chocolate chips and 1/4 cup of Nutella, stirring until smooth. Spread over the prepared crust, and refrigerate for another hour, until firm. Spread the additional 3/4 cup of Nutella over the chocolate layer, and refrigerate again. When the bars are firm, cut into squares.

Chocolate Chunk Nutella Cheesecake

by Fuji Mama (Rachael) on April 27, 2009
FM’s Chocolate Almond Crust
2/3 cup all-purpose flour
1/2 cup sugar
1/2 cup almonds, ground
6 Tbsp. (3/4 stick) butter, softened
1/3 cup cocoa
Preheat oven to 350 degrees Fahrenheit. In small mixer bowl, beat together ingredients until soft dough forms. Press into pan. Bake 12 to 14 minutes until puffed. Cool completely.
Abbey’s Infamous Cheesecake Filling (adapted by Fuji Mama)
3 sticks of cream cheese, 8 oz. each (total of 24 oz.), room temperature
1 cup/210 g sugar
3 large eggs
1 cup/8 oz. heavy cream
1 Tbsp. lemon juice
1 Tbsp. vanilla extract (or the innards of a vanilla bean)
1/2 cup Nutella
12 oz. (about 2 cups) semi-sweet chocolate chunks
1. Preheat oven to 350 degrees Fahrenheit. Begin to boil a large pot of water for the water bath.
2. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
3. Add heavy cream, vanilla, lemon juice, and Nutella and blend until smooth and creamy. Stir in the chocolate chunks.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done–this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put it in the fridge to chill. Once fully chilled, it is ready to serve.

6. To make the Nutella glaze, just mix some Nutella with cream until you get a consistency that you are happy with and spread it over the top of the cheesecakes before putting them into the refrigerator.

                           Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

FRENCH IN CONNECTICUT

This restaurant was one of my first jobs when I graduated from CIA.

The creativity and inspiration I saw gave me a great foundation for

my future, Thank You Steve.

Country pate, chorizo, saucisson sec, garlic crouton 12.

Butter lettuce, local apple, chevre du poitou and peppered hazelnuts 9.

Our cured mulard duck breast, fresh foie gras and moscato grape-port gelee 18.

Lobster cappuccino with poached lobster 14.

Maine crab galette with creamy anise braised vegetable, rouille 14.

Warm rabbit rillette, black trumpet mushrooms and fig-mustard 14.

Potato gnocchi, wild mushrooms, lemon brown butter 12.

~~~~~~

Sauté of cod and butter poached lobster with gateau of potato and black truffle 30.

Pan-seared striped bass, cauliflower mousseline, hedgehog mushrooms, foie gras butter 30.

Coq au vin alsatienne au riesling 24.

Spice crusted loin of venison, golden raisin puree and braised cabbage 32.

Roasted breast of duck with leg confit and local pork garbure 30.

Angus filet of beef with port-foie gras sauce and potato puree 34.

Herb-crusted boneless rack of lamb, merguez sausage, chorizo red pepper puree 30.

Tasting of local winter vegetables – chef’s whim - changes with daily inspiration 22.

Desserts

Souffle: chocolate or coffee 12.

Crème brulee and freshly baked madeleines 9.

Apple and almond crout, dried fruit compote and apple vanilla puree 10.

Cranberry cider sorbet with mulled cider soup, candied apples 9.

Warm valrhona chocolate cake with malted chocolate milkshake 10.

Citrus semolina pudding cake with fresh citrus and citrus caramel sauce 8.

Cheeses with chutneys and marmalades - 3 cheeses 12. 6 cheeses 18.

 



45 East Center Street

Manchester, CT 06040

 Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

BROWNIES BECOME MORE DECADENT = MMMMM

CRUNCHY NUTELLA BROWNIES

Ingredients:

Brownie Layer

1 cup semi-sweet or dark chocolate chips

1 stick unsalted butter, cut into pieces

1-3/4 cups sugar

3 eggs

1 teaspoon vanilla extract

1 cup flour

Nutella Crunch Layer

1-1/2 cups semi-sweet chocolate chips

1 cup Nutella

1 tablespoon unsalted butter

1-1/2 cups rice cereal

Instructions:
Preheat the oven to 350 degrees.  Line a 9×13 pan with lightly greased foil.
In a large glass bowl, microwave the chocolate chips and butter at 30 second intervals until melted.  Stir until smooth.
Add the sugar, eggs, vanilla, and flour.  Add in each ingredient one at a time, stirring until combined before adding the next ingredient.
Bake at 350 degrees for 35-40 minutes, or until the edges are completely set. Do not overbake (the middle will not be completely set)!
After you take the brownies out of the oven, while they are cooling in their pan, make the frosting.  In a medium-sized glass bowl, microwave the chocolate chips, Nutella, and butter for 30 second intervals, until melted.  Stir until smooth.  Let cool for 2-3 minutes.  Stir in the rice cereal.
Immediately spread the frosting over the brownies.
Cool brownies completely before enjoying (you can put them in the refrigerator to speed this up if you can’t wait to eat them!).
Makes 16 large brownies.

                              Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

SALADS #21 - #30

WE ARE NOW UP TO 30 SALAD IDEAS

THESE ARE NOT JUST FOR SALADS - USE AS A BURGER TOPPER

USE AS A NEW SIDE DISH - INVENT & CREATE

21. Dice cucumbers and toss with cubes of avocado, a little mirin (or honey, but then it’s not vegan), rice vinegar and soy sauce. (You could mix in a little lump crab meat, really not vegan, even rice, and call it a California roll salad.)

22. Thinly slice button mushrooms; toss with finely chopped carrots and celery and mix with mung bean sprouts. Finish with peanut or olive oil, sherry vinegar, a little soy sauce and minced ginger.

23. Thinly slice some cucumbers, red onions, radishes and fresh chili pepper. Soak for a few minutes in equal amounts vinegar and water, with some salt and sugar. When they taste lightly pickled, drain and serve, alone or over rice.

24. Blanch spinach, then drain and shock in ice water. Squeeze it dry, chop it and toss it with toasted pine nuts, raisins, olive oil and a tiny bit of balsamic vinegar. Capers are good, too.

25. Combine chopped bell peppers, tomatoes, red onion, chilies and cilantro, then toss with corn tortilla strips, toasted in a 350-degree oven until crisp (or yes, use packaged chips; why not?). Dust with chili powder and lots of lime juice.

26. Combine mushroom caps and thinly sliced red onions with olive oil; broil gently until tender and browned. Toss with a lot of chopped fresh parsley or basil (or both) and a simple vinaigrette. Some chopped escarole, arugula or watercress is good, too.

27. Cook whole, unpeeled eggplant in a dry, hot skillet or on a grill, turning occasionally, until completely collapsed and soft. Chop and toss with toasted pita, toasted pine nuts, cooked white beans and halved cherry tomatoes. Dress with olive oil, lemon juice and lots of black pepper. Or a (non-vegan) yogurt dressing is good, especially one laced with tahini.

28. Toss mâche or another soft green with toasted slivered almonds and roughly chopped fresh figs. Thin some almond butter with water and sherry vinegar to taste and use as a dressing. Some will like this with fresh goat cheese.

29. Pit and halve cherries (or halve and pit cherries), then cook gently with olive oil and a little balsamic vinegar until they break down. Toss with chopped radicchio, endive, escarole or a combination, some toasted hazelnuts and more oil and vinegar, if necessary.

30. Boil bite-size red potatoes. While still warm, dress them with olive oil, lemon juice, whole grain mustard, capers and parsley. Chopped shallots, bell peppers, etc.

                      Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

 



STILL A FAVORITE

OLD TOWN SOCIAL

CHICAGO, IL

312-266-2277

BETWEEN BREAD

HAMBURGER

GRASS FED BEEF. GROUND DAILY. GRILLED.

BASIC:

MUSTARD, KETCHUP, AIOLI, PLT– 10

DINER:

GRIDDLED, SPECIAL SAUCE, CHEDDAR – 11

SERVED OUR WAY:

FRIED FARM EGG, HOUSEMADE BACON,

CHEDDAR, PLT & AIOLI – 13

OR YOUR WAY…

PORK BELLY ‘RUEBEN’

SMOKED PORK BELLY PASTRAMI,

SAUERKRAUT, RUSSIAN DRESSING,

SWISS CHEESE, MARBLE RYE – 9

FISH SANDWICH

SAUTEED WHITEFISH, GRIBICHE,

ROASTED TOMATO, BUTTER LETTUCE – 9

BBQ BEEF BRISKET SANDWICH

HARDWOOD SMOKED, HOMEMADE SAUCE,

VIDALIA ONION RINGS, KAISER ROLL – 9

TURKEY CLUB

HOUSE-SMOKED TURKEY GALANTINE,

AVOCADO, CUCUMBERS, PROVOLONE,

BACON, RANCH AIOLI – 9

GRILLED CHEESE & TOMATO SOUP

GRAFTON PREMIUM VERMONT CHEDDAR,

BRIOCHE, CREAMY TOMATO BISQUE – 8

THE VEGETARIAN

CHICKPEAS, MARINATED GOAT FETA CHEESE,

SWEET PEPPERS, SALSA VERDE,

WHOLE GRAIN BREAD – 9

                       Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

SHOUT OUT TO A COOL CONCEPT

  http://www.geerstreetgarden.com/



SALADS #11 - #20 - TRY ONE TODAY

101 DELICIOUS SALADS - TEN MORE

11. Chop and steam baby or grown-up bok choy until crisp-tender, then shock it in ice water. Drain, then toss with halved cherry tomatoes, capers, olive oil and lemon juice.

12. Combine sliced fennel and prune plums; serve with vinaigrette spiked with minced ginger. Nice pairing.

13. A red salad: Combine tomato wedges with halved strawberries, basil leaves, shaved Parmesan and balsamic vinegar.

14. A classic Moroccan thing: Thinly slice carrots, or grate or shred them (the food processor makes quick work of this). Toss with toasted cumin seeds, olive oil, lemon juice and cilantro. Raisins are good in here, too. There is no better use of raw carrots.

15. Cut cherry or grape tomatoes in half; toss with soy sauce, a bit of dark sesame oil and basil or cilantro. I love this — the tomato juice-soy thing is incredible.

16. Slice fennel and crisp apple about the same thickness (your choice). Combine, then dress with mustardy vinaigrette and chopped parsley. Come fall, this will be even better.

17. With thanks to Szechuan Gourmet restaurant: Finely chop celery and mix with a roughly equal amount of pressed or smoked tofu, chopped. Dress with peanut oil warmed with chili flakes and Sichuan peppercorns, then mixed with soy sauce.

18. Roughly chop cooked or canned chickpeas (you can pulse them, carefully, in a food processor) and toss with olive oil, lemon juice, lots of chopped fresh parsley and mint, and a few chopped tomatoes. Call this chickpea tabbouleh.

19. Mix cooked cannellini or other white beans, chopped cherry or grape tomatoes and arugula or baby spinach. Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes; cool slightly, add lemon zest or juice or both, then pour over beans.

20. Shred Napa cabbage and radishes. The dressing is roasted peanuts, lime juice, peanut or other oil, cilantro and fresh or dried chili, all whizzed in a blender. Deliciousness belies ease.

                            by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

BUFFALO WINGS & MAC n CHEESE - WOW!!!

CHECK OUT CHEF JOVAN'S KICKED UP MAC & CHEESE

Buffalo Chicken Mac n Cheese

1 4lb tub Classic Tureen Buffalo Chicken Soup

1 qt Glenview Farms 40% Heavy Cream

5 # Roseli Radiatore Pasta, cooked al dente

¼ # Panko Bread crumbs

1 c Glenview Farms Blue Cheese Crumbles

1. Thaw the soup overnight under refrigeration
2. Mix together the soup and heavy cream, bring to a simmer
3. Mix the soup and pasta together
4. Add the blue cheese and mix well
5. Pour the mixture into a deep hotel pan
6. Top with the bread crumbs
7. Bake in the oven at 350 for 25-30 minutes
8. Serve while hot, and enjoy!!!

                              by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

GREAT SALAD IDEAS - THANKS NANCY - #1 - #10

TODAY BEGINS THE 101 SALAD IDEAS

THANKS TO NANCY WALLACE OF OUR PHILLY DIVISION

OVER THE COURSE OF THE NEXT TWO WEEKS

WE WILL SEE 101+ SALAD IDEAS

1. Cube watermelon and combine with tomato chunks, basil and basic vinaigrette. You can substitute peach for the watermelon or the tomato (but not both, O.K.?). You can also add bacon or feta.

2. Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice.

3. A nice cucumber salad: Slice cucumbers thin (if they’re fat and old, peel and seed them first), toss with red onions and salt, then let sit for 20 to 60 minutes. Rinse, dry, dress with cider vinegar mixed with Dijon mustard; no oil necessary.

4. Shave raw asparagus stalks with a vegetable peeler. Discard the tough first pass of the peeler — i.e., the peel — but do use the tips, whole. Dress with lemon vinaigrette and coarse salt. (Chopped hard-boiled eggs optional but good.)

5. Grate or very thinly slice Jerusalem artichokes; mix with pitted and chopped oil-cured olives, olive oil, lemon juice and a sprinkling of coarsely ground cumin. Unusual and wonderful.

6. Schewuan slaw: Toss bean sprouts, shredded carrots and celery, minced fresh chili, soy sauce, sesame oil and a bit of sugar. Top with chopped peanuts and chopped basil, mint and/or cilantro. (The full trio is best.)

7. Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.

8. Chop or slice radishes (or jicama, or the ever-surprising kohlrabi) and combine with chopped or sliced unripe (i.e., still crunchy) mango, lime juice and mint or cilantro.

9. Chop or slice jicama (or radishes or kohlrabi) and mango and mix with coconut milk, lime juice, curry powder and cilantro or mint.

10. Cook whole grape tomatoes in olive oil over high heat until they brown lightly, sprinkling with curry powder. Cool a bit, then toss with chopped arugula, loads of chopped mint and lime juice.

                             by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

CONNECTICUT RESTAURANT SCENE CONTINUES TO GROW

Chatham Oysters on the half shell, Avocado Oil Mignonette Smoked Scottish Salmon 3.25 each
Steamed P.E.I. Mussels, Butter of Spring Garlic, Italian Parsley, Crispy Fries 10
Crispy Fried Atlantic Smelts with Spiced Cured Ham, Black Pepper Aioli 11
Spiced Breast of Magret Duck, "Carpaccio" of Gold and Candy Striped Beets, Toasted Pistachio Nuts 15.5
Frisée Salad with Crispy Chicken Livers, Lardons, Red Wine Poached Chicken Egg 9
Ray Turner's "Famous" Smoked, Fresh Eel, Potato Crisp, Fried Caper Salad, Horseradish Cream 16
Spring Asparagus Soup with Confit of Rabbit, Thyme and Goat Cheese 12
Blue Point Oyster Stew with Jerusalem Artichokes, Fingerling Potatoes and Duck Bacon 14
Mixed Green Salad with Almonds, Pink Lady Apples, Toasted Almonds "Lazy Lady" Farm Cheese 10
Red Watercress Salad, Smoked Scottish Salmon, Asparagus, Deviled Duck Egg, Sherry Vinaigrette 16
Charcuterie Plate of Cato Corners Cheese, Serrano Ham, Wild Boar Prosciutto and Jambon de Bayonne 21

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Chef's Weekend Specials - Sample Menu
Hudson Valley Foie Gras, Toasted Fig Bread, Wild Huckleberries 16.50
Fresh Portuguese Sardine “Sandwich” Brioche, Lemon Pepper Aioli, Smoked Bacon 11
Atlantic Skate Wings, Buttered Cauliflower, Fried Capers and Pancetta 24
Risotto of Quail Confit, Black Trumpet Mushrooms, Fried Quail Egg 14/28

~Menu changes may happen~

Block Island Scallops, Creamed Spinach Smoked Bacon and Warm Apple Vinegar Dressing 14/28
"Pot au Feu" of Poached Chicken, Fiddlehead Ferns, Black Trumpet Mushrooms and Spring Vegetables 22
French Cut Braised Sirloin of Beef "Bavette" Creamy Tarragon Potato Gratin, Buttered English Peas 24
Skate Wings with a Celery Root Puree, Braised Pork Belly Spring Garlic Butter 27
Moroccan Spiced Lamb "Sirloin", Hash of Merguez Sausage with a Fried Duck Egg Marmalade of Beet Honey, Clementines and Ginger 28
Long Island Fluke, Braised Broccoli Rabe, Pancetta and Garlicky Tuscan White Beans 22
Berkshire Pork Chop with Fig Balsamic Vinegar, Baby Yams, Salad of Mustard Greens and Crispy Fried Pigs Ear 29
French 75 Burger with House Spiced Ketchup, Onion Confit, and Blue Cheese Fondue 14
L&E Burger, Burger of Waygu Beef, Foie Gras Butter, Wild Mushroom Jam Truffle Salted Fries 26

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

Restaurant L & E French 75 Bar

| 860 526 5301 | 59 Main Street Chester, Connecticut 06412

SUMMER SIDE DISH WITH A TWIST

World's Best Potato Salad

By Robert Clickner on July 20, 2001

4 lbs white potatoes, diced

1 cup celery, diced

1 cup dill pickles, diced (real dills)

1 cup pepperoni, diced

1 (6 ounce) can pitted black olives, drained and diced

1 cup medium cheddar, diced

1 cup swiss cheese, diced

1/2 cup parmesan cheese, grated

1 cup white onion, diced

1 cup red onion, diced

1 tablespoon garlic salt

1 tablespoon minced garlic

1/4 teaspoon white pepper

1/2 teaspoon ground black pepper

1/2 teaspoon dry mustard

1/2 teaspoon celery salt

1/2 teaspoon cayenne pepper

1 cup mayonnaise

1. Peel and wash potatoes; cook in boiling water until just fork tender (do not over cook).

2. Cool and dice approximately 1/2 x 1/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives). Fold all of these ingredients gently with 1/2 cup of mayonnaise until mixed.

3. Refrigerate for at least a couple of hours, overnight is even better (this is important).

4. Add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. Refrigerate 30 minutes to 1 hour before serving    
    
                        Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

ANYTHING CAN BE A BURGER

BURGERS

#01 fresh NATURAL ORGANIC Burger, hormones and antibiotics free, 100% vegetarian diet, 100% organic from Natures Source Ranch, KS 8.95
#02  Good old PLAIN all natural premium fresh Angus Hamburger 4.99
#04  CheeeeeeeeeeSeeeeeeey Burger, SWISS, CHEDDAR or PEPPER JACK 5.49
#06  NACHO Burger with Potato Patty, sautéed Jalapenos and Nacho Cheese 6.49
#08  Hamburgeeerrrr Francaise with melted BRIE Cheese 6.49
#10  ALOHA Burger with Pineapple, Teriyaki Sauce and Swiss Cheese 6.49
#12  Hamburger DANSK with crumbled Blue Cheese 6.49
#14  Hamburger CROATIA w. roasted red Bell Pepper & Garlic Pesto 5.49
#16  Don’t mess with TEXAS Burger with Bacon and Hickory smoked Barbeque Sauce 6.49
#18  Blackened CAJUN Burger, sautéed Onions, smoked Chili Sauce 6.49
#20  SANTORINI Burger, ½ Beef, ½ Lamb with Greek Tsatsiki Sauce 7.49
#22  Gobble-Gobble Burger, ground TURKEY, Orange Mustard Glaze 6.49
#24  Tatonka Burger from lean BUFFALO with Creamed Horseradish 11.99
#26  Grilled PORTABELLA (Vegetarian) Avocado Burger with Sauce Tartar 7.49
#28  VEGGIE  Burger of fresh Veggies, Mushrooms, Onions, Rice, Parsley topped with Chipotle Sauce 6.99
#30  Chinook Burger from fresh chopped SALMON with Sauce Tartar 8.29
#32  Blue CRAB & Surimi Burger with sweet Chili-Cilantro Sauce 8.99
#34  Big Bird, ground OSTRICH Burger w. Lemon Chive Cream Sauce (Available periodically) 13.49
#36  Snapping GATOR  Burger from Florida with Curry Fruit Tapenade 13.99
#38  Oh dear! VENISON Burger with poached Red Wine Pear, Mushrooms, Bacon, Cream and Plum Jelly 9.95
#40  Ebi the WILD BOAR Burger with poached Red Wine Pear, Mushrooms, Bacon, Cream and Plum Jelly 9.95
#44  Hopping Australian KANGAROO Burger with Creamed Horseradish Sauce,  (Available periodically) 12.95
#46  Racing ANTELOPE Burger with smoked Chili Sauce 11.99
#48  Cluck grilled CHICKEN Breast Sandwich, green Peppercorn Sauce 6.49
#50  Grilled PASTRAMI Sandwich with Mustard and sautéed Onions 6.49
#52  Oink PORK LOIN Sandwich with roasted Garlic Bell Pepper Sauce 6.49
#54  Sausage in a Bun, choice of  award-winning German BRATWURST,smoked POLISH,  Colorado LAMB 5.49   or Beef HOT DOG 3.29


                     Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

BREAKFAST IDEA

Crème Brûlée French Toasts

CHECK OUT www.smittenkitchen.com

Makes 6 servings

Toasts
1 loaf unsliced white bread, brioche or rich bread of your choice
1 1/3 cups whole milk
2/3 cup heavy cream
4 large eggs
1/3 cup granulated sugar
1/4 teaspoon fine sea salt or table salt
1 teaspoon Grand Marnier or another orange liqueur or 1/4 teaspoon orange zest
1 vanilla bean or 2 teaspoons vanilla extract

Topping

2/3 cup granulated sugar


Cut bread into 1 1/2-inch thick, generous slices; a 9-inch loaf should yield 6 slices. Whisk together milk, cream, eggs, sugar, salt, liqueur, and vanilla extract, if using. If using a vanilla bean, halve it lengthwise and scrape the pulp into a small dish. Whisk vanilla bean with one tablespoon of custard, then whisk in another and a third tablespoon, then pour the vanilla bean-custard mixture back into the main batter. This avoids having vanilla bean clumps that don’t disperse in your batter. Don’t you hate that?

Preheat oven to 325. Arrange bread slices on the smallest rimmed tray that will fit them in one layer (encourages maximum absorption) pour custard over slices. Allow them to absorb the custard for 30 minutes, turning the slices over at one point to ensure they’re soaking it up evenly.

[Do ahead: You can also soak them overnight in the fridge. No need to flip them if so.]

Line a baking sheet with parchment paper. Transfer custard-soaked slices to prepared sheet, arranging them with a smidge of space between each to avoid making one French mega-toast. Flipping them halfway through if you wish, bake French toast slices for 30 to 35 minutes, until a slim knife inserted into the center of a slice and twisted ever-so-slightly does not release any wet custard. Keep warm until ready to serve.

To caramelize the tops:

Either leave toasts on their baking sheet, or transfer to a serving platter. Have ready a small offset spatula and a potholder or trivet to rest your caramel pot on.
Melt remaining 2/3 cup sugar in a small, heavy, completely dry saucepan over moderate heat, stirring with a small spoon or fork until fully melted and the color of honey. Move it over to the potholder or trivet you’d set up and working quickly, spoon one generous tablespoon caramel over your first slice of toast, spread it thinly and evenly with your offset spatula and repeat with the remaining toasts. Because your caramel will continue to deepen slightly in color (veering towards almost-too-toasty) as you work, it’s best to work quickly but carefully. Let no fingers or forearms be harmed in the melted sugar’s path and should a single drop land on the counter or on your towel or on the rim of the plate, do not swipe it. Just leave it until it cools.
[Hot water will melt all hardened caramel and make your clean up job easy. Simply soak your pot/spoon/spatula and all will melt off.]
Serve with fresh berries and if you’re feeling extra fancy, loosely whipped cream. We don’t find that it needs any maple syrup.

Alternative top-caramelizing method:
 A really obvious question here would be “But would the broiler work?” The method would be to sprinkle each toast with 1 tablespoon of granulated sugar and let the broiler do the torching for you. However, my broiler doesn’t work. Never has, so I cannot test this. But, if it’s anything like my attempt (explained in the post) to use a blowtorch, I’m not feeling overly confident about it because the unevenness of the toasts leads to edges singeing before the sugar fully melts. But if you try this method, please report back in the comments as to how it went. I’m sure plenty of folks would prefer to avoid melting sugar.

                                   Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc