Lemon Ricotta Mascarpone Stuffed French Toast

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Berries are in season and there is nothing better like a bright, celebratory brunch punctuated with lemon, and this stuffed French toast is just that. Fluffy, custard-like slices of brioche  get filled with creamy ricotta  and mascarpone cheese  that is flavored with fresh lemon juice and zest, and then get toasted in butter until golden-brown. It’s the classic French toast you know and love, only elevated with a decadent center that makes it fit for a celebration.

Serves 4 to 6

INGREDIENTS:

One pound loaf unsliced brioche bread

1 large lemon

One 16-ounce container ricotta cheese

4 ounces mascarpone cheese

1/2 cup granulated sugar, divided

3 teaspoons vanilla extract, divided

1/4 teaspoon kosher salt

1 1/2 cups whole or 2% milk

6 large eggs

4 to 6 tablespoons unsalted butter, divided

For garnish: toasted pecans, cooked bacon crumbles 

For serving: fresh berries, maple syrup, powdered sugar and finely grated lemon zest


DIRECTIONS:

Trim the ends off an unsliced loaf brioche or challah bread. Cut crosswise into 2-inch thick slices (4 to 6 slices total). Cut a pocket into each slice: Arrange it cut-side down on the cutting board. Position a small knife parallel to the cutting board and use it to cut a pocket into the side, being careful not to cut all the way through. Insert your fingers into the pocket and gently press around with your fingers to compress the bread slightly.

Finely grate the zest of 1 large lemon into a medium bowl (about 2 teaspoons); juice the lemon into the bowl until you have 2 tablespoons. Add ricotta cheese, mascarpone cheese 1/4 cup of the granulated sugar, 1 teaspoon of the vanilla extract, and 1/4 teaspoon kosher salt. Stir until the sugar is almost completely dissolved.

Transfer into a piping bag or large plastic zip-top bag. Cut off one bottom corner of the zip-top or the tip of the piping bag and generously pipe the filling into the pocket of each bread slice. The filling should completely fill the pocket but not overflow, and you may have leftover filling.

Place 1 1/2 cups whole, 6 large eggs, remaining 1/4 cup granulated sugar, and remaining 2 teaspoons vanilla extract in a 9×13-inch baking dish and whisk until smooth and no streaks of unincorporated egg are visible. Fit a wire rack inside a rimmed baking sheet.

Place as many bread slices as can fit in a single layer into the milk mixture. Soak, flipping once, until the bread is saturated but not soggy, about 30 seconds per side. Transfer the bread slices to the wire rack; repeat soaking the remaining slices.

Melt 2 tablespoons of the unsalted butter in a large nonstick skillet over medium heat. Add as many bread slices as can fit in a single layer with space around each one. Cook until golden-brown and the custard in the bread is cooked through, 3 to 4 minutes per side (reduce the heat as needed to cook the toast for the full amount of time). Transfer to serving plates and tent with aluminum foil if not serving right away or keep warm in a 250ºF oven.

Cook the remaining bread slices, melting 2 tablespoons of the unsalted butter in the pan before each batch. Garnish with pecans, bacon crumbles, and mint, if deired. Serve with a dusting of powdered sugar, maple syrup, berries, and more lemon zest if desired.

RECIPE NOTES
Make ahead: The cheese filling can be made up to 3 days ahead and refrigerated in an airtight container. Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

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Rice Noodles & Coconut-Matcha Broth with Delicata Squash, Baby Bok Choy & Cilantro

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Adapted from Blue Apron November  2020

 
Now, here is a dish that brings sunshine to your soul. This recipe is harnessing its complex flavor and gorgeous color of matcha powder to bring an extra-special touch to the rice noodles and vegetables. Matcha, a powder made from finely milled whole green tea leaves, has been used in Japanese tea ceremonies for nearly a millennium. In the broth, sweet coconut milk and palm sugar perfectly balance the matcha’s earthiness. Layered with herbaceous cilantro and other savory aromatics, like Thai Red Bird Chilies, this dish is a modern take on some of my favorite East Asian flavors.
 
Serves 2
 
Ingredients:
  • ½ pound wide rice noodles
  • 1¾ cups coconut milk
  • 3  cloves garlic
  • 2 scallions
  • 1 delicata squash
  • 1 Lime
  • ½ pound baby bok choy
  • 1 bunch Thai basil
  • One  1-Inch piece ginger
  • 1 tablespoon coconut palm sugar or light brown sugar
  • 1 teaspoon Matcha Powder
  • Thai Red Bird Chilies, for garnish

Directions:

Preheat the oven to 475°F.

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high.

Using a sturdy knife, cut off and discard both ends of the squash. Slice the squash crosswise into ½-inch-thick rounds; cut out and discard the pulp and seeds.

Using a peeler, remove the rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Trim off and discard the root ends of the bok choy; roughly chop the leaves and stems. Pick the basil leaves off the stems; discard the stems.

In a small bowl, combine the matcha powder and 2 tablespoons of warm water.

Place the squash on a sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until golden brown and tender when pierced with a knife. Remove from the oven and top with the juice of 2 lime wedges.

Once the squash has roasted for about 10 minutes, add the noodles to the pot of boiling water. Cook 4 to 6 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and rinse under cold water to stop the cooking process. Rinse and wipe out the pot.

While the squash continues to roast, in the pot used to cook the noodles, heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger, bok choy and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the bok choy leaves have wilted.

To make the broth, add to the pot of vegetables, the coconut milk (shaking the can just before opening), matcha-water mixture, lime zest, palm sugar and the juice of the remaining lime wedges; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined and heated through. Remove from heat and season with salt and pepper to taste.

To serve, rinse the cooked noodles under warm water to loosen them; drain thoroughly. Divide between 2 bowls. Top with the broth and roasted squash. Garnish with the green tops of the scallions, basil and chilies. Enjoy!  

Wine Pairing Notes:

Rancho la Viña Vineyard Pinot Noir 2014

Tea notes in this Pinot reinforce the noodles’ matcha tea broth. The squash’s earthy sweetness balances the medium body and acidity.

San Simeon Pinot Noir 2014
Matcha’s green herbal note and the noodles’ nuttiness marry well with the the strawberry and cinnamon aromas of this Pinot Noir.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you!

 

 

Herb and Potato-Crusted Salmon with Italian Sauteed Spinach Salad

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Commercially prepared shredded potatoes, sold in plastic bags in the supermarket frozen-food department, usually end up as hash browns. This recipe suggests an entirely new use for them: seared onto fat fillets of salmon to form a fantastic crisp crust. Serve up the salmon with a side of sautéed spinach, onions, garlic, and fresh tomatoes is beyond delicious and extremely easy to make.

 

Serves 4

Ingredients
For the Salmon:
4 cups frozen shredded potatoes (hash browns), thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons minced dill
2 tablespoons potato starch
Salt and freshly ground pepper
Four 8-ounce skinless salmon fillets
2 tablespoons grainy Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter

For the Spinach:
1 tablespoon of olive oil
1/2 peeled and julienne red onion
3 finely minced cloves of fresh garlic
2 each tomatoes cut into wedges
10 oz  fresh baby spinach
Sea salt and fresh cracked pepper, to taste

 

Directions:
For the Salmon: In a medium bowl, toss the potatoes with the chives, dill and potato starch and season with salt and pepper. Lay the salmon fillets, skin side down on a work surface and season with salt and pepper, then evenly spread on the mustard. Next, evenly add a layer of shredded potatoes onto the top of each fillet. Pat the potato down on the salmon to make sure it stays in place.

In a large nonstick skillet, heat the oil and melt the butter. Carefully add the salmon fillets to the skillet, potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes, or until a dark brown crust has formed on the potatoes. Carefully flip the salmon and cook for 1 minute longer. Using a slotted spatula, transfer the salmon to plates. Using a clean paper towel, blot off any excess oil from the salmon.

For the Spinach: Heat a large sauté or frying pan over medium to medium-high heat and caramelize the onion and garlic, until the garlic is golden brown, about 2 minutes, add in tomatoes and sauté for 2 to 3 more minutes. Lastly, place in the spinach and sauté for 1 to 2 minutes. Adjust seasonings with salt and pepper.

To serve, transfer the spinach salad and salmon to plates and serve.

 

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