We had another excellent dinner at Technique. Details and pictures are in the link below for those that are interested.
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Greek night - chicken and taters marinated all day in tons of garlic, olive oil, lemon juice and oregano. put just the potatoes in a casserole when i got home tonight, added a cup of water with better than bouillon, into the oven for about an hour ten at 400 degrees. still could have been crispier, but they were nice and fluffy inside. bone-in chicken thighs were panfried. Greek salad alongside, with Israeli Feta from TJs. Also, broccoli rabe because I had it. Garlic in everything. We shall not be bothered by vampires tonight. or probably tomorrow either.
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Thanks - really appreciate it.
Thank you Denise …
Glad that you feel inspired …
Today: Torrijas, an ancient convent French Toast bread dessert: The key is we do not use butter or milk in the sauté-ing process. It is prepared with Moscatel sweet White wine and a very light Evoo … Served with sprinkled cinammon if you wish and / or sprinkled with Brown sugar lightly …
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@barca, I am extremely interested in this! Is there any way you could provide me with your version of the recipe, or should I search the internet? TIA.
you are always welcome if you are near my area.
That was the first time I tried this
Son is now requesting Alfredo Sauce with some of my cherry tomatoes that I froze to make popping tomatoes with Alfredo Sauce. I was shocked because Alfredo Sauce has cream, ( he does not eat anything white, mayo, sour cream, cream cheese, ricotta cheese etc) also anything with mushroom. (ha Ha Ha)
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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.
Which récipe are you interested in ?
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The mussels with Pacchiere …
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Tuscan Pork Tenderlion roast …
It shall take a few days, however, yes, I can type it out …
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!
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Once every 12 years!
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10 posts were merged into an existing topic: What’s for Dinner #55: The March Forward Into Spring Edition - March 2020
A post was merged into an existing topic: What’s for Dinner #55: The March Forward Into Spring Edition - March 2020
New thread for March is here:
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TORRIJAS … CONVENT LENT BREAKFAST DESSERT ( SPANISH FRENCH TOAST )
For 2 people :
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.
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place the evoo in the skillet …
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take the bread slices (oval slices ) and dip lightly into the egg mixture.
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sauté in HOT EVOO …
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SAUTÉ UNTIL GOLDEN GOLDEN
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THEN DRAIN ON PAPER TOWELLING
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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.
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Thanks so much, sounds intriguing!
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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.
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@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.
Intriguing … You can use milk and butter too – a modern bakery versión however, I am lactose intolerant to cow milk …
We really prefer the historically traditional with Moscatel and Evoo …
I hope you enjoy your “Merienda” …
It is an acquired taste … Most foreigners (not Iberian Spaniards) are more accustomed to the French Version, with butter and cow milk …
However, it really is the bread that makes this simple breakfast dessert a success.
And do not feel odd asking for a récipe !!! When I have the time – I type with a smile !!
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