peach french toast.

the reason this french toast was so wonderful was because it was made with this homemade french bread. store-bought would also work, though. and a fresh peach is mandatory! none of those canned things for this!

peach french toast

(for 2)

ingredients:

6-8 slices french bread

1 egg

1/2 tsp. vanilla

1/2 cup buttermilk

butter for the griddle

1/2 cup heavy whipping cream

2 tbs. powdered sugar

1 ripe peach, peeled & sliced

1. beat the egg, vanilla & buttermilk with a fork. pour into a dish larger than your slices of bread.

2. soak each slice in the egg mixture for ~10 seconds on each side before placing on a buttered griddle. cook both sides until well browned.

3. meanwhile, beat the cream & powdered sugar together until stiff peaks form.

4. serve french toast with whipped cream & peach slices on top.

vodka pasta.

this pasta has such a great kick. my sister jen makes it at home all the time, & its such a wonderful, warm, comfort meal. (more about jen later . . .she makes incredible food and basically taught me everything i know about cooking.) anywho, sure chase and i had to go to the grocery store on the other end of town to ensure that we didn't get caught buying vodka by all of our friends (we don't drink because we are lds), but i'd say it was worth it.

nick & toni's penne alla vecchia bettola

(from ina garten, serves 4-6)

ingredients:

1/4 cup olive oil

1 medium yellow onion, chopped

3 cloves of garlic, diced

1/2 tsp. crushed red pepper flakes

1 1/2 teaspoons dried oregano

1 cup vodka

1 (28 oz.) can peeled plum tomatoes

1 (28 oz.) can crushed tomatoes

salt & pepper, to taste

1 lb. penne

4 tablespoons fresh oregano

1 cup heavy cream

1 cup parmesan, grated

1. preheat the oven to 375 degrees.

2. heat the olive oil in a large saute pan on medium. add the onions & garlic, and cook for 5 min. or until translucent. add the red pepper & oregano and cook for 1 more minute. add the vodka and continue cooking until mixture is reduced by half.

3. meanwhile, drain the tomatoes and crush them into the pan with your hands. add 2 tsp. salt & a pinch of pepper.

4. cover the pan with a tight fitting lid & place in the oven for 1 1/2 hours. remove and let cool 15 min.

5. cook the pasta al dente in a large pot of salted water. drain and set aside.

6. puree the tomato mixture in batches until smooth, then return to pan.

7. reheat the sauce on the stovetop and add 2 tbs. fresh oregano, heavy cream, and salt & pepper to taste. toss the pasta in the sauce and cook 2 minutes more. stir in 1/2 cup parmesan.

8. serve with a sprinkle of fresh parmesan & oregano on each plate.

french bread.

french bread

(makes 2 small loaves or 1 big one)

ingredients:

2 1/4 tsp. yeast

1 1/2 cups warm water

1 tbs. honey

3 cups flour

1 1/2 tsp. salt

3 tbs. olive oil

cornmeal

1 egg white

1. mix the yeast with the water & honey. let sit for a couple of minutes.

2. combine half of the flour with the salt & olive oil. add in the yeast mixture. add in the remaining flour, 1/2 cup at a time. now would also be the time to add anything like rosemary or garlic or sunflower seeds or whatever sounds yummy.

3. knead the dough on a floured surface for 5-10 minutes, until smooth & elastic. place the dough in an oiled bowl, cover, & let rise for 30 minutes.

4. punch the dough (best part of the whole process) & form loaves. slash them or braid them or do whatever you want to 'em. sprinkle corn meal on baking sheet & place loaves on top. cover & let rise for another 30 minutes.

5. preheat the oven to 400 degrees. beat the egg white until foamy, & brush over the tops of the loaves. bake for about 25-35 minutes, depending on size of loaf. just watch 'em & take them out when they look perfectly golden brown.

brie & asparagus sandwiches.

a sandwich is only as good as its bread. and this homemade rosemary french bread was the perfect carrier for these simple fillings.

brie & asparagus sandwiches

(for 2)

ingredients:

4 stalks asparagus

2 tbs. olive oil

salt & pepper, to taste

4 slices french bread

1/4 cup brie

1. preheat the oven to 450 degrees. cut off the bottom of the asparagus stalks, place them on a baking sheet & drizzle with olive oil & salt & pepper. roast until tender, about 15 minutes (depending on the thickness of the stalks). cut the stalks in pieces to fit on your bread.

2. spread the brie evenly on two slices of bread and top with pieces of asparagus. throw on the griddle in a tbs. of olive oil over med-high, and cook until both sides are golden brown.