Baked Apple French Toast

My friend Diane Crusco made this Baked Apple French Toast during our Quilter's Weekend in Marion in November 2012. It was yummy and it's another example of work that can be accomplished well ahead of breakfast.

Peel, core and slice 5 apples into rings - any type of apple will work although the recipe calls for Granny Smith. Diane used Macintosh.

Slice one large loaf of French bread into 1-1/2 inch slices. Place the bread tightly into one layer in a 9x13" pan that has been sprayed with vegetable oil spray.

Whisk together 8 eggs, 3 cups milk, 1/4 c. sugar and 1 T. of vanilla.

Cover the bread with a one half of the egg mixture.

Place apple rings on top of bread to cover.

Pour remaining egg mixture on top of the apples.

Mix 1/4 cup of sugar with 2 tsp. cinnamon. Sprinkle evenly over the apples and dot all with 2 T. of butter.

Bake for 35 min. if you bake immediately. Bake 50-60 min if refrigerated overnight in a 350 degree oven. Cool for 5-10 minutes before serving.

You may prepare this French toast in advance. Cover and refrigerate overnight and bake the next morning for 50 minutes. Don't put the cinnamon sugar on until ready to bake.

Potage Belgique

I used to make this wonderful soup often. It's from San Francisco a la Carte, one of my favorite cookbooks. I'm hoping to make it over the Christmas holiday this year. 4 T butter 5 large leeks washed and thinly sliced 1/2 lb mushrooms thinly sliced 4 cups chicken stock salt and pepper 4 med. pot, peeled and diced 1 cup light cream chopped chives for garnish. Saute leeks and mushrooms in butter 5 min. Add chicken stock, salt and pepper. Add potatoes and simmer 30 min. Blend all in blender until smooth, adding cream. Garnish with cream.

New England Baked Fish Stew

It's been awhile since we've posted - but we've been cooking constantly on our weekends in Marion.

Tonight, Gerry made a fish stew that we saw in the Boston Globe Magazine. It was baked in a dutch oven IN the oven It was yummy and I didn't have to lift a finger. I can't wait to have another bowl tonight after I get home from work at 9:00 p.m.

New England Fish Stew

(Adam Ried adapted it from Jasper White's 50 Chowders.

6 ounces bacon

3 large onions, halved and sliced

3 ribs celery, chopped

2 bay leaves

1 tablespoon minced fresh thyme

Salt and black pepper

Pinch cayenne pepper

2/3 cup dry white wine

1½ pounds Yukon Gold potatoes, peeled, halved, and sliced 3/8 inch thick

3 tablespoons butter, melted

2 pounds thick white fish fillets (such as hake, haddock, bass, or halibut), skinned

    We also have been adding 3/4 lb. scallops (cut into bite-sized pieces) and 1 lb. shrimp, deveined and

    tails removed.) Add shrimp at end. If the stew is very, very hot, the shrimp will cook in the

    broth before serving. 

1½ cups fish stock or seafood stock or more for a brothier stew.

2/3 cup heavy cream or more for a brothier stew.

4 scallions, white and light green parts, thinly sliced

With the oven rack in the lower-middle position, heat the oven to 400 degrees. In a Dutch oven over medium heat, cook the bacon until crisp, 4 to 7 minutes. Drain the bacon, then crumble it and set aside. Pour off all but 2 tablespoons of fat, adjust to medium-high heat, add the onions, celery, bay leaves, thyme, and 1 teaspoon salt, and saute until vegetables are very soft, about 10 minutes. Add the cayenne pepper and wine, bring to a simmer, and cook, scraping the bottom of the pot with a wooden spoon to dissolve the fond and cook off the alcohol, about 2½ minutes. Set the pot aside off heat; remove half the onion mixture to a bowl and reserve.

Cover the onions in the pot with half the potatoes, drizzle with half the butter, and sprinkle with salt and black pepper. Arrange the fish over the potatoes and sprinkle more salt and black pepper. Spread the reserved onion mixture over the fish and repeat layering with the remaining potatoes and butter; lightly season with salt and black pepper. Pour the fish stock into the pot, cover, and bake until potatoes are just tender, about 40 minutes.

Uncover, sprinkle with reserved bacon, and pour cream over the top. Adjust heat to 425 and bake, uncovered, until the potatoes are very tender and the stew is beginning to brown around the edges, about 30 minutes longer. Remove from the oven, partially cover, and rest for 10 minutes. Stir just to mix, taste and adjust the seasoning, if necessary, sprinkle with the scallions, and serve.