The berries have gone to his head. It's not every day that Paul bounds out of bed to start working with the poolish for his artisan bread and asks me if I'd like French toast for breakfast. But when he does, it's a very, very good day. The excuse may have been the local blackberries in the refrigerator or the need to get rid of older homemade bread to make way for today's rustic Tuscan loaf. But I didn't need a reason to be very grateful.
2 comments:
As I set out on my own exploraration of what the french call "pain perdu" a couple of weeks ago I couldn't help but ponder these two questions: butter or oil? deep or shallow fry?
I ended up shallow frying my soaked baguette slices in corn oil, dusting them with powdered sugar, and then pouring on some of the "real" maple syrup my Greek friend Persaphone had left in the house when she moved out. It made some pretty fucking delicious french toast that was a bit white trashy and in that way a little reminescent of circus food. Did Mom use oil or butter? How did you make yours?
-jed
jed.brain@gmail.com
I believe Paul shallow fried in butter in a cast iron skillet. But you'd have to ask him to know for sure.
Post a Comment