Why thank you @ccj - you never know. Actually we love going to the Carolina’s and like to visit friends at their lake house in Virginia. Can’t remember the lake, but it’s close to the border of NC.
As well, you are always welcome here, should you choose to travel, and your babies would be welcome too. Completely fenced large back yard. Hell, I would even set a place for them at the table, and they would be welcome to any delicacies they might enjoy while here. My cat is well used to dogs too.
Oh sorry I didn’t reference it - the ancient convent French Bread dessert. Hope it’s not too long or difficult for you. I could maybe also research it on internet if it’s pretty standard? Just let me know and also no hurry!
2 SLICES OF A THICKLY SLICED EGG OR RAISIN BREAD ( WE USE A BREAD FROM A CONVENT BUT CLOSEST ABROAD MIGHT BE THE ABOVE )
2 EGGS
1 GLASS OF MOSCATEL SWEET WHITE WINE OR SIMILAR
DUSTING SUGAR ( NATURAL SUGAR BROWN EXTREMELY FINE FOR SPRINKLING )
CINAMMON GROUND VERY FINE
A BOTTLE OF VERY LIGHT SPANISH OLIVE OIL EXTRA VIRGIN
1 SKILLET OR SAUTÉ PAN
COMBINE YOUR EGGS WITH THE WINE (LIKE you would do with milk and eggs in making French Toast)
and lightly beaten.
place the evoo in the skillet …
take the bread slices (oval slices ) and dip lightly into the egg mixture.
sauté in HOT EVOO …
SAUTÉ UNTIL GOLDEN GOLDEN
THEN DRAIN ON PAPER TOWELLING
WHEN JUST A BIT COOLER, SPRINKLE WITH SUGAR AND CINAMMON
SERVE WITH FRESH FRUIT OF CHOICE AND AN ESPRESSO OR CAFFÉ CAPUCCHINO
ENJOY !!! NICE BRUNCH IN BED !!! Ha Ha Ha … or a 17.00 SNACK CALLED A MERIENDA.
Though I know I wasn’t the one to request your recipe for torrijas, I too want to chime in with a thank you.
Hmmm, I see a merienda in our future.
And just to keep the thread on topic, in the U.S. some people eat what they call “breakfast for dinner.” If someone were going to dine on American-style pancakes they might consider torrijas.
@Barca Beautiful!
I have so many questions; that is a tenderloin, and not a loin? And on the surface; is that fat or skin?
And do you buy it that way, or do you butterfly it, or add a layer of fat or skin outside? I’d love to see the steps leading up to the tied role.
Hi, Barca! I think I tracked this down on an old blog by a travel writer and photographer, which is where I read about the restaurant.
We went to a then-new place in 2010 that I believe was called Quatro. The restaurant appeared to be an old neighborhood bar (Bar Quatro) that creative young people had remade. The blog post described the dessert as a “salty chocolate mousse”—which I recalled as pudding. Rich and silky.
The location was:
Cuatro
C/ Montserrat, 4 (near Drassanes Metro)
Time changes all things, so I would be surprised if the restaurant is still around.