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| Mary Cassett-Breakfast in Bed |
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| Marilyn Monroe |
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Breakfast in bed on a Short Empire Flying Boat 'Canopus', c 1940s. |
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| Gone With the Wind |
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| By Rone- Amazon $120 |
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| Armani Casa $ 700 |
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| My Favorite- french toast |
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bananas foster french toastingredients:Banana sauce: 4 ounces (1 stick unsalted butter 1/2 cup (packed) dark brown sugar 2 tablespoons water 4 bananas, peeled and cut diagonally into 1/2-inch-thick slices French toast: 3 large whole eggs 3 large egg yolks 1/2 cup whole milk 1/4 cup whipping cream 1 teaspoon vanilla extract 6 slices (3/4-inch thick) brioche or challah bread 3 tablespoons (about) unsalted butter Whipped cream (optional) directions:Make the banana sauce: Melt the butter in a large stainless-steel skillet with a lid over medium heat. Add the brown sugar and whisk until it melts into the butter. Add the water and whisk until smooth. Cover and set aside while you prepare the French toast. Prepare the French toast: Whisk the whole eggs and egg yolks in a large bowel to blend. Gradually whisk in the milk, cream and vanilla. Dip the bread slices into the egg mixture, turning to coat and soak until they are completely moistened with the custard. Heat a heavy, large griddle pan over medium heat. Melt 1 tablespoon of butter on the griddle. Working in batches, transfer the soaked bread to the pan with a slotted spatula and cook until golden brown and cooked through, about 3 minutes per side. Add more butter as needed for each batch. To serve, add the banana slices to the sauce and cook until the bananas are almost tender, tossing gently, about 3 minutes. Transfer the French toast to plates. Top each with the banana sauce and whipped cream, if desired. |
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| Swiss Chard, Leek & Gruyere Cheese Swiss Chard, Leek & Gruyere Quiche: 5 tablespoons all-purpose flour, plus more for work surface 1/2 recipe Flaky Tart Dough 8 large eggs 1 1/2 cups creme fraiche 1 1/2 cups whole milk 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh thyme 2 heaping cups torn Swiss chard leaves 1/2 cup Gruyere cheese 1/4 cup Parmesan cheese 1 Leek – sliced thinly On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes. Preheat Oven to 375 degrees Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely. In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 7 eggs and continue mixing until well blended. Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve. Sauté Leeks in olive oil until soft Tightly pack Swiss chard leaves, leeks and cheese into prepared tart shell. Pour over egg mixture until tart shell is full Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes. Source: The Chefanies |
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