Text 31849, 88 rader
Skriven 2012-12-18 06:09:40 av Dave Drum (1:261/38)
Ärende: Gourmet 1119
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: French Toast BLT w/Roasted Garlic Vinaigrette
 Categories: Sandwiches, Eggs, Pork, Cheese, Vegetables
      Yield: 6 servings

     12    Thick slices smoked bacon
      2 c  Heavy cream
      5 lg Eggs
           Coarse salt & fresh ground
           - pepper
      6 sl Challah bread; 1" thick
      2 tb Oil
  2 1/2 c  Grated Gruyère cheese
     12 sl Ripe tomato
      6 c  Arugula; cleaned

MMMMM-----------------ROASTED-GARLIC VINAIGRETTE----------------------
      3    Heads garlic
    3/4 c  Olive oil
      2 tb Sherry vinegar
      1 ts Dijon mustard
           Coarse salt & fresh ground
           - pepper

  This combination of two all-time favorites is based on our
  New Orleans-style egg-soaked-and-fried pain perdu, or "lost
  bread," a traditional method used to reclaim bread that was
  growing stale. I use fresh challah-thickly sliced or it will
  fall apart during the soak-because it has a rich sweetness
  but airy texture from being kneaded. The long soak creates a
  custard that cooks into the bread so it puffs up in the oven
  after getting a crisp crust in the frying pan. That's your
  base, topped with the saltiness and smokiness of bacon with
  a good cure, ripe tomato, and peppery arugula.

  Make the dressing: Preheat the oven to 375øF/190øC Slice the
  tops off the garlic so the cloves are exposed. Place the
  heads in a baking dish and drizzle with olive oil. Cover the
  pan with foil and roast until the garlic is golden brown and
  fragrant, 20 to 25 minutes. Remove the garlic from the oven.
  Cool briefly before squeezing the cloves out of their skins
  into the bowl of a blender. Combine the vinegar and mustard,
  blending until smooth. With the machine running, slowly
  drizzle in 3/4 cup olive oil. Keep the blender running and
  season with salt and pepper.

  Make the sandwiches: Preheat the oven to 350øF/175øC. Place
  the bacon on a rimmed baking sheet and bake until crisp, 10
  to 15 minutes. Leave the oven on.

  Combine the heavy cream and eggs in a bowl and whisk to
  thoroughly blend. Season the mixture with salt and pepper to
  taste. Soak the bread in the mixture for 15 minutes, then
  turn the slices over and soak for an additional 10 to 15
  minutes.

  Place a nonstick skillet over medium heat. Add the canola
  oil. Once the oil is hot (it will shimmer slightly), fry the
  challah slices on each side until golden brown, working in
  batches. Transfer the challah to a baking sheet and place in
  the oven. Bake until the custard is cooked through, 6 to 8
  minutes; the bread should soufflé, or puff up. Remove from
  the oven, cover each slice with grated cheese, and return
  the pan to the oven to melt the cheese. Once the cheese is
  melted, about 4 minutes, remove from the oven. Put 2 slices
  bacon and 2 slices tomato on each slice of challah and
  drizzle with some of the vinaigrette. Toss the arugula with
  the remaining dressing (or enough to coat) and place atop
  each piece. Serve warm.

  Sue Zemanick; Esquire: Eat Like a Man - Gautreau's,
  New Orleans

  Epicurious | June 2011

  Yield: Serves 6

  MM Format by Dave Drum - 12 July 2011

  Uncle Dirty Dave's Archives

MMMMM

... Scotch whisky is invaluable in repairing the exhausted forces of nature.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)