Friday, May 25, 2012

Cook's Illustrated's French Toast and Chicken Fried Steak

 For breakfast we had French toast, the recipe form Cook's Illustrated New Best Recipes cookbook, my all-time favorite cook book, and in my opinion the very best French toast recipe in the world.  It's topped with pumpkin cream cheese spread, and it's delicious.  With my homemade bread, each slice is 150 calories. 
1 large egg
2 T unsalted butter, melted
3/4 c milk
2 t vanilla extract
2 T sugar
1/3 c flour
1/4 t salt
3/4 t cinnamon
6-8 slices regular sandwich bread

Warm up your griddle.  Beat the egg, then slowly whisk in the butter, then the milk, then continue adding ingredients in the listed order until all whisked together.  Put bread in the batter on both sides, then cook.  Serve with desired toppings!

Now on to the chicken fried steak!

Also from the same cookbook, I can't say enough good things about Cook's Illustrated, I have our favorite chicken fried steak recipe.  Crispy on the outside, tender on the inside, with yummy creamy gravy on the top.  We had ours with salad with lettuce from our garden.  So good!  Aaron gives this 9 stars, and I give it 8.5 for the calorie count, which is 605/steak with gravy.  Worth it ;) 
1 c flour
salt and pepper
1/8 t cayenne pepper
1 large egg
1 t baking powder
1/2 t baking soda
1/3 c buttermilk
6 cube steaks, pounded to 1/3-inch thickness
1/2 c oil

1 medium onion, minced
1/8 t dried thyme
2 garlic cloves, minced
3 T flour
1/2 c chicken broth
2 c whole milk
3/4 t salt
1/4 t black pepper
pinch cayenne pepper

For the Steaks:  Measure the flour, 5 t salt, 1 t pepper, and the cayenne into a large, shallow dish.  In a second large, shallow dish, beat the egg, baking powder, and baking soda; stir in the buttermilk.  Pat the steaks dry with paper towel and sprinkle each side with salt and pepper to taste.  Drop the steaks into the seasoned flour and shake the dish to coat.  Shake the excess flour from each steak, then dip the steaks into the egg mixture, turning to coat and allowing excess to drip off.  Coat the steaks with flour again, shake off the excess, and place them on a wire rack.
Heat the oven to 200 degrees.  Line a plate with paper towel.  Heat 1 inch of oil over medium-high heat to 375 degrees.  Fry the steaks, about 5 minutes, then flip and remove to the paper towel lined plate.  Keep them in the oven to keep warm while making the gravy.
Strain the hot oil, reserving the brown bits and 2 T of the oil.  Add the onion and thyme, and cook until the onion has softened and begins to brown.  Add the garlic and cook, then add the flour and stir until well combined.  Whisk in the broth, then the milk, salt, pepper and cayenne.  Bring to a simmer over medium heat.  Cook until thickened, about 5 minutes.  Serve with the steaks.

Tomorrow we're having Baked Snickerdoodle Donuts for breakfast and for dinner we're having Mexican pulled pork tacos for dinner with watermelon granitas.

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