Coconut French Toast

I was on hiatus for one too many months. You've been asking where I have been. I moved homes, I started school, and life caught up with me. I really needed time to fall back into a routine in which I balanced school, family, and myself with all my wits around me. That meant cutting back on blogging. But I am back and for good!

I'll start us off with a little breakfast/brunch recipe that reminds me of a unicorn on an island in some far away land - it is that magical. This coconut french toast is a reminder of warmer days, beaches, and beautiful weather. I tried coconut french toast for the first time while vacationing with S in San Diego. Oh it was wonderful - crunchy, sweet, and tropical. I knew I had to recreate it. Now it had been months since that vacation, so I was nervous to recreate it but this recipe is just right!

Give it a try and good luck in the kitchen!

Coconut French Toast

(Makes 6-8 toast)

4 large eggs

1 cup coconut milk

1/2 teaspoon vanilla extract

1-2 tablespoons sugar (to taste)

1/8 teaspoon salt

1/4 teaspoon cinnamon (optional)

1 cup sweetened coconut flakes (also called shredded sweetened coconut)

8 slices of french bread

Maple syrup, powdered sugar, whipped cream, strawberries for topping.

In a shallow dish or bowl, whisk together the eggs, coconut milk, vanilla extract, sugar, salt, and cinnamon until well combined. If you are using canned coconut milk (which I recommend), shake it well before opening for a smooth and creamy texture. Spread the coconut flakes on a plate. 

Preheat a flat pan (grill pan won't work for this one) on medium heat. Dip the french bread, one slice at a time, in the milk and egg mixture for 30 seconds to a minute on each side. Then dip both sides of the soaked bread into the shredded coconut. Pat the coconut in or drizzle a little more of the egg mixture on top if it isn't sticking. 

Cook the slices of bread for 3-4 minutes on each side or until nicely brown. Serve immediately or keep warm in an oven preheated to 250 degrees. 

Enjoy!

Daring Cooks' Spinach Bisque and Bread Sticks

Recently, I decided to join the cooking and baking phenomenon called the Daring Kitchen. The Daring Kitchen hosts challenges to members asking them to cook and/or bake a specific item every month. Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cook’s September 2011 challenge, “Stock to Soup to Consommé”. We were taught the meaning between the three dishes, how to make a crystal clear Consommé if we so chose to do so, and encouraged to share our own delicious soup recipes! The challenge this month required us all Daring Cooks to make stock and turn it into their favorite soup along with an accompaniment.

A favorite soup recipe of mine comes from the blog Naturally Ella. The soup, spinach bisque, is considerably easy to make and has few ingredients. This time, I substituted half and half with regular milk and used mozzarella cheese as my choice of cheese. The best thing to boot about this soup is the flavorful aroma that comes from frying the diced onion in butter. It is mouthwatering. The only thing I would change from this recipe would be to decrease the amount of spinach used; too much spinach can make the soup hard to swallow.

I decided to make garlic knots as an accompaniment to the soup but mid-recipe, I changed track. Instead, I just made made round loaf herb bread sliced into long sticks.You can find the recipe below.

The white chicken stock I made turned out to be very flavorful, which contributed to the delicious soup's flavor and aroma.

Waiting for the dough to rise..

In all though, I was pleased with my results, especially with the tangy, flavorful soup. I would recommend this soup to be made for any occasion, over and over again. So, make sure to try it out folks! Best of luck,

Wardah

Herb Bread

1 3/4 c (415ml) Warm Water (@115°F)
1/4 c (55g) Olive Oil
1 t (5g) Sea Salt
1 T (15g) Sugar
1 1/2 T (20g) Active Dry Yeast
approx. 5 1/2 c (750 g) all-pupose, unbleached Flour
Herbs of your choice to add to dough
1. Dissolve yeast in warm water.
2. Combine olive oil, sea salt, sugar, and flour in seperate mixer or bowl.
3. Mix to incorporate flour and add dissolved yeast and herbs. Cover with a thin wet cloth and set in a warm spot to proof until doubled in volume (usually 1-3 hrs depending on initial water temp and warmth of proofing area).
4. Chill the dough for a bit (will keep fine in fridge for several days if you want to make the dough ahead of time) to make it easier to handle (this can be skipped if you don’t have the time). At this point, you can either oil and flour your hands and shape the dough into two round loaves or make a rectangular shape and slice dough into strips to make authentic bread sticks. Put container of flour within easy reach. Line several sheet pans with parchment paper or foil to place bread sticks or loaves on.
5. Sprinkle dough strips and board with flour. Flour is your friend to help keep the dough from sticking to itself.
6. After each sheet pan fills up, cover with a dry sack towel, and place in a warm, draft-free spot to rise. The loaves will double in size and may end up touching each other if on the same pan. If this does happen, don't fear because the loaves will still look beautiful when they have been cut. Preheat oven to 400° F
7. After dough has doubled in size, take off dry sack towel and place sheet pans in the oven.  Bake for approx. 12-15 min. for sticks or until golden.
8. After removing bread from oven, season with sea salt to taste.

Best served warm, but still good when at room temp.