french toast bake

November 11, 2017

prep time: 20 minutes       cook time: 45 minutes – 1 hour      total: 1 hour – 1 hour and 20 minutes      makes 8-10 servingsfrench-toast-bake-2

ingredients
1 loaf sourdough bread
8 eggs
2 c milk
1/2 c heavy cream
3/4 c sugar
2 T vanilla

topping:
1/2 c flour
1/2 c brown sugar
1 tsp cinnamon
1/4 tsp salt
1/2 c cold butter, cut into pieces

directions

  1. cut loaf into cubes and place evenly in a greased 9×13 pan.
  2. in a bowl, mix together eggs, milk, heavy cream, sugar, and vanilla. pour evenly over bread.
  3. cover your pan and refrigerate overnight.
  4. mix together flour, brown sugar, cinnamon, and salt in a medium bowl.
  5. cut in butter with this mixture until crumbly and place in a ziploc bag and refrigerate overnight as well.
  6. take pan and ziploc out when ready to bake. sprinkle crumbly mixture evenly over the bread.
  7. bake at 350 degrees for 45 minutes to 1 hour depending on how soft you like it.

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salmon-pasta-16prep time: 20 minutes      cook time: 30 minutes      total time: 50 minutes      serves 6-8

ingredients
1 large handful of basil (about 1 cup chopped)
1 large handful of parsley (about 1 cup chopped)
1 small handful of dill (about 1/2 c chopped)
1 small bunch of chives (about 1/2 c chopped)
2 scallions, chopped into 1-inch pieces
the leaves from 3 stalks of tarragon (stems discarded)
juice of half a lemon
1/2 tsp salt
1/4 tsp black pepper
1/2 c extra virgin olive oil, plus 2 T
1 1/2 lb salmon fillet
1 lb dried fettucine
2 T butter
6 cloves garlic, finely chopped
1/3 c capers, drained and roughly chopped
1 c heavy cream
2 c frozen peas
zest of a whole lemon

directions

  1. first, make the green goddess pesto. in the bowl of a food processor, add the basil, parsley, dill, chives, scallions, tarragon, lemon juice, salt, black pepper, and olive oil. process until smooth, scraping down the sides of the bowl as needed.
  2. next, rinse your salmon fillet, pat it dry with a paper towel, and season with salt. heat 2 T of olive oil in a skillet over medium-high heat. sear the salmon until cooked through on both sides, approximately 5-6 minutes per side (depending on the thickness of the fish and your preference for how done you want your fish). when it’s cooked to your liking, transfer to a plate, and with two forks, flake the salmon.
  3. next, bring a pot of salted water up to a boil. boil the pasta according to package instructions until al dente.
  4. while the pasta is cooking, heat a large skillet over medium-high heat. add the butter and the garlic. stir the garlic until lightly browned, and then add the capers. turn the heat all the way down to low, and stir to combine. add the heavy cream, followed by the peas. stir to warm the peas through.
  5. add the cooked pasta and stir thoroughly until the pasta is coated in the cream. next, add the pesto and stir to combine. top with the flaked salmon, additional black pepper to taste, and lemon zest.

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