I'll be home for Christmas...Eggnog French Toast

This year I have flown back home to see what it is like to have a White Christmas again (and of course I miss my family and friends!). The cold slapped me in the face as soon as I arrived at Chicago's Midway Airport. It's been so long since I have really felt that kind of cold. You can thank Lake Michigan for that!




I enjoyed my stay at the Hyatt Regency in downtown Chicago. Unfortunately, I couldn't spend that much time in the city, but met with a good friend and enjoyed a Pork Belly Sandwich in Logan Square from Longman and Eagle.




Swan Creek Pork Belly Blt, Arugula, Tomato Fennel Jam,
Pickled Red Onion, Secret Sauce on a Brioche Bun with beef fat fries...




I took the train from Chicago to my hometown, Champaign, the next day. Made me reminisce of the days I would go up to go record shopping. I had so much fun back then. Now, not that I don't have fun anymore, but I think I replaced my record addiction with cooking.

It has been a Christmas tradition the past few years that I make Eggnog French toast on Christmas morning. I actually feel like I wait all year for this moment...


Eggnog French Toast

1 crusty baguette or challah, stale
1 QT Eggnog
4 eggs
1 TBSP vanilla
1/2 TSP allspice
1/4 TSP nutmeg

1 TBSP Cinnamon
1/4 cup bakers sugar


Slice bread into thick pieces so that you can allow the custard to soak inside the bread.



Combine eggs, eggnog, vanilla, allspice, and nutmeg. Whisk until mixed fully.



Add bread to mixture and let soak overnight. You may have to flip the bread throughout to make sure it soaks in all the goodness.




Griddle each piece like normal french toast. While it is cooking, combine the sugar and cinnamon. After each piece is cooked, sprinkle sugar mixture on each piece and place back on griddle for a few more moments in order to get a little sugary crust.



edit: This photo is from a few years ago. I will post a current photo tomorrow!

Christmas pictures to follow!

Happy Christmas to everyone! Hope you are safe and warm wherever you are.


xoxo

Transitioning:Pork and Pumpkin

I can feel Fall coming in. I don't know if it was because of the rain today, but the smells and the colors are a dead give away. Things are changing and are begging to.

Recently, I have been going through some personal changes of my own. It has been rough, but I know it is for the best and is the only thing I need to get myself moving. Sometimes you just need that push (even if you do it yourself) to get the ball rolling. I never knew what it was that I needed, but I think I have finally figured out a part of it.

Peace.



It can be difficult achieving that goal given the responsibilities we have today. I know my cup is full with Culinary School and two jobs, but I am forgetting that important part.

Being Grateful.




So, the change is coming whether or not I like it. It doesn't care if I am over scheduled for the week or that I have too much to study. It is here and it is evident.

Trying to find strength within myself is a goal that I am trying to reach. It's crazy to think how we can handle it all and keep strong and keep going. And maybe that is why things have to change--to make it easier.

However, it is exciting--in a way--to watch the leaves fall where they may. It is better to watch them fall than be shocked to find them no longer there.

Fall is one of my favorite seasons to cook...the colors, flavors, the beginning of an end.

Rejoice in the old and begin with the new...




Right now as I write this post I have the smells of nutmeg, allspice, buttery crust and pumpkin in the air. I couldn't wait to make this in the next month...

we only live once as far as we know...(I can debate that idea, though)...


Gluten Free Pumpkin Pie Recipe
6-8 servings

Gluten Free pie shell (I got one from Whole foods)
1 can of pumpkin
1 tsp cinnamon
1 tsp nutmeg
1 tsp all spice
1 1/2 cups Bakers Sugar
2 eggs
1/4 cup whole milk
pinch of Kosher salt

Preheat oven to 325°F. Place frozen pie shell in oven for about 10 minutes to thaw. Mix rest of ingredients together and pour into pre-baked shell.

Bake for 70 minutes until toothpick is clean.

I noticed it took a LONG time for this pie to bake, so you may need to keep it in the oven longer. Alas, the good thing is the crust takes forever to burn. Yay for gluten free baking--finally!

Let pie cool* for about 2 hours before serving. This is the best way to let it "set" best before serving.

*You never want to freeze the pie after baking as the custard filling and crust will separate.


Of course there is nothing better than to have some pork while you wait for your pie to cool!

This is one of my favorite go to recipes for a simple pork tenderloin dish with fennel fall flavors that is so simple with a twist--walnut oil.

Pork Tenderloin with Fennel, Garlic Smashed Potatoes with Walnut Oil
Serves 2-3


1 pound of pork tenderloin
salt and fresh pepper
1 fennel bulb, frongs reserved
1/2 Sweet white Onion, julienne
1 pound of baby dutch potatoes, smashed raw
3 cloves of garlic, smashed then chopped
2 cups of vegetable oil, for frying
1/4 Sauvignon Blanc
3 TBSP english style butter


Preheat vegetable oil to prepare for frying. Preheat oven to 400°F.

Season pork with salt and pepper generously. Grab small potatoes and smash with the back of your knife. Enough to crack open the little potato.

Put the smashed potatoes in a hot oil and let them fry for about 10-12 minutes, until brown.

Toss the fried potatoes with garlic and put in the oven. Then on to the pork tenderloin...

Heat oil in a saute pan (cast iron preferred). Sear off the pork. Place on small baking sheet and put in the preheated oven.

Toss onion and fennel into the pan that the pork was seared in. Saute till golden, then deglaze with wine. Lower heat and add butter.

Your pork should be finished once it hits 155°F...then it should rest for about 8-10 minutes before carving. Should reach about 160°F after resting.

As your pork rests, pull out your potatoes and place on serving platter. Saute your onion/fennel mixture until hot. Slice your pork tenderloin after the resting point and place on platter next to potatoes. Finish the dish with topping it with the onion/fennel mixture. Garnish with fennel frongs.

Pour a little walnut oil over the potatoes and it is ready to go.





Truly a simple delicious dish. Incredibly fast and not missing out on flavor, at all. I love it.


So, things are changing and it is a good thing. Sometimes there is that sacrifice we must face in order to make things better, but never yourself.

Unless it is in the kitchen.