Serves 2 to 4 depending on appetite

Ingredients:
4 Slices of Ciabatta, or any kind of Italian bread, about ½’ inch thick

2 Eggs

1/3 cup of Milk

½ cup of Parmiggiano Reggiano (parmesan cheese)

2 Tsp of Fresh Thyme, chopped

Salt and Pepper

1 Tbsp of Olive Oil

1 ½ Tbsp of Unsalted Butter

Process,

1) Preheat a large non stick skillet over medium heat and add the butter and oil.

2) In a shallow bowl, whisk together the eggs, milk, thyme and salt and pepper.

3) Dip the slices of bread in the egg mixture and let it soak for about 5 to 10 seconds on each side.

4) Cook the bread in the hot oil and butter for 3 to 4 minutes on one side or until deeply golden brown

5) As soon as you flip it, sprinkle the parmiggiano (parmesan cheese) on top of the cooked side and as the second side cooks, the cheese will slightly melt.

Serve immediately!

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Learn how to make Dark Chocolate Macarons! - Visit http://foodwishes.blogspot.com for over 700 additional original video recipes! I hope you enjoy this French Macaron Recipe!

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Learn how to make an American French Onion Soup Recipe! - Visit http://foodwishes.blogspot.com for over 700 additional original video recipes! I hope you enjoy this American French Onion Soup Recipe!

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A perfect starter for your holiday entertaining. Easy, elegant, and delicious!

Visit http://foodwishes.com to more details about this recipe, as well as the ingredient list.

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Get the full story! Visit http://foodwishes.com to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!

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Tomorrow on http://foodwishes.blogspot.com - Rochester, NY's famous "Chicken French"

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Learn how to make a Chicken French Recipe! Visit http://foodwishes.com to get more info, and watch over 400 free video recipes. Enjoy this Chicken French Recipe!

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Check my website, foodwishes.com, for the full story, recipe ingredients and more details. Please leave your comments there. Enjoy!

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Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes!

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Serves 4

Ingredients:
1 Head of Frisee, washed, trimmed and torn into large pieces

4 oz of Thick Cut Bacon, cut into ½” pieces

1 Clove of Garlic, finely minced

1 Shallot, finely minced

2 Tbsp of Red Wine Vinegar

2 Eggs

1 ½ Tbsp of White Distilled Vinegar

4 Slices of Sourdough Bread, toasted

Salt and Pepper to taste

Process,

1) Fill a large skillet with high sides with a couple inches of water (half way up the sides) add the vinegar and bring to a simmer.

2) Meanwhile in a medium skillet, over medium high heat, add the bacon and cook until golden brown and a little crispy, add the garlic and shallots and turn the heat down to low, cook for about 2 minutes.

Meanwhile poach your eggs.

3) Break each of your eggs in a small bowl, using a wooden spoon, make a whirlpool effect in your simmering water, add the eggs one a time and cook them for exactly 3 ½ minutes for the egg whites to be fully set and the yolk slightly runny. If you like your yolk even runnier, cook it for less time.

4) As the eggs are cooking, finish your dressing.

5) In the bacon skillet with the shallot and garlic, add the vinegar and parsley and let it get nice and bubbly, pour over the frisee and set aside,

6) Remove each egg with a slotted spoon and gently dab them onto a kitchen town to remove excess water.

7) to serve, place a slice of the toasted bread on the bottom of your plate, top it with some of the salad and sit the egg right on top.

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Learn how to make a Beef Au Jus Recipe! Visit http://foodwishes.com to get more info, and watch over 500 free video recipes. I hope you enjoy this Perfect Prime Rib Beef Au Jus recipe!

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Learn how to make Ultimate Valentine's Chocolate Dessert Recipe! A Chocolate Mocha Pot de Creme! Visit http://foodwishes.blogspot.com/2011/02/valentines-day-chocolate-mocha-pot-de.html for the ingredients! Plus, more info and over 500 more original video recipes. I hope you enjoy this Chocolate Mocha Pot de Creme Recipe.

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Help me figure out what the hell this is and what to do with it. From the confused mind of Chef John at http://foodwishes.blogspot.com/

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Serves 2

Ingredients:
1 1-lb Rib Eye Steak about 1 inch thick

½ cup of Beef Broth

2 Tbsp of Heavy Cream

2 Tbsp of Vegetable Oil

1 Large Shallot, minced

2 tsp of Fresh Thyme

1 Tbsp of Unsalted Butter

2 Tbsp of Brandy

Process,

1) Preheat a cast iron skillet over high heat and set aside.

2) Season the steaks with salt and lots of freshly ground black pepper and let it rest for 5 minutes.

3) Place the oil in the hot skillet and let it get nice and hot, add the seasoned steak and cook it for about 3 to 4 minutes on each side or until desired temperature. Remove the steak onto a plate and cover with foil.

4) Get rid of most of the fat that has collected in the pan but just leave behind a couple tsp.

5) Add the butter, and shallot and let them cook for 2 to 3 minutes or until they have cooked down.

6) Turn the heat off and add in the brandy, scraping off any bits that have collected in the bottom of the pan. Turn the heat back on to medium high and let that cook for 30 seconds.

7) Add the beef broth and let it come to a boil, season lightly with salt and add in the fresh thyme.

8) Add the heavy cream and allow the mixture to cook away and reduce for 3 to 4 minutes or until the sauce has thickened.

9) Slice your steak and pour over the sauce. Enjoy!

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Serves 4

Ingredients:
3 Large Sweet Potatoes, washed, dried and cut into wedges

2 Tbsp of Olive Oil

1 Tbsp of Chili Powder

Salt and Pepper, to taste

Process,

1) Preheat the oven to 450 degrees, line a baking sheet with aluminum foil and preheat it in the oven for 10 minutes.

2) In a large bowl, toss your potatoes with the oil, salt, pepper and chili powder.

3) Place them on a single layer on the hot baking sheet, and roast them in the hot oven for about 35 to 40 minutes or until golden brown and crispy.

4) Give them a toss half way though for even roasting.

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Makes About 16

Ingredients:
Ingredients

2 Large Eggs

1/2 cup of Granulated Sugar

1 tsp of Vanilla Extract

1 cup of All Purpose Flour

¼ tsp of Salt

¼ tsp of Baking Powder

½ cup of Unsalted Butter, melted

½ tsp of Grated Lemon Zest

Powder Sugar, optional

Process,

1) Preheat the oven to 350 degrees, spray 2 Madeleine pans with non stick cooking spray and set aside.

2) In the bowl of a standing mixer fitted with a whisk attachment, cream together the eggs and sugar for 3 to 4 minutes on high speed or until the mixture thickens and develops a light pale color.

3) Add the vanilla, lemon zest, flour, salt and baking powder and turn mixer down to low and slowly stream in the melted butter. Mix until everything is well incorporated but don’t over mix.

4) Divide the batter evenly in the pan and bake for about 8 to 10 minutes or until lightly golden and brown around the edges.

5) Let them cool for about 2 minutes in the pan, then invert them on a cooling rack and let them finish cooling. Sprinkle with confectioner sugar if desired.

Not sure what you want to make? Check out this playlist: Laura Vitale's Tasty Treats

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Makes 15-20

Ingredients
1 14 oz Bag of Sweetened Shredded Coconut

1 14 oz Can of Sweetened Condensed Milk

1 tsp of Vanilla Extract

¼ tsp of Almond Extract

2 Egg Whites, at room temperature

¼ tsp of Salt

½ tsp of Cream of Tartar

Process,

1) Preheat your oven to 325 degrees.

2) Lay a couple of baking sheets with parchment paper and set aside.

3) In the bowl of an electric mixer, fitted with a whisk attachment, whisk the eggs, salt and cream of tartar until very stiff peaks.

4) Meanwhile in a large bowl mix together the remaining ingredients until the condensed milk is incorporated well throughout the shredded coconut.

5) Using a small ice cream scoop, drop the macaroons about an inch apart on the prepared baking sheets. Bake for about 30 minutes or until golden brown and crisp.

6) Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

You know I have never really known anybody that makes macaroons and I don’t know why. I think it could have to do with the fact that macaroons sound really shee shee and fancy and people probably think that you have to go to an expensive bakery to get them, when in reality its one of the easiest things in the world to make. Admittedly it’s not of those treats I eat often, simply because I know my dentist would so not approve. They are very sweet and sticky, but let’s face it, that what makes them so wonderful isn’t it? It’s definitely a treat, but if you are going to treat yourself now is the time to do it. I love this time of year it’s full of happy family gatherings, and yummy food. I say go all out and enjoy every bite of it J There macaroons should definitely come with a warning on them though because they are addicting!

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Jack Scalfani tackles the most famous Julia Child recipe ever. It is the hardest episode he has ever done.
Be sure to join the Cooking With Jack Community:
http://cookingwithjack.net
Here is the recipe:

Ingredients

1 6 ounce piece chunk bacon

3 1/2 tablespoons olive oil

3 pounds lean stew beef, cut into 2-inch cubes

1 carrot, sliced

1 onion, sliced

Salt and pepper

2 tablespoons flour

3 cups red wine, young and full bodied

3 cups beef stock

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme

1 bay leaf, crumbled

20 small white onions

3 1/2 tablespoons butter

herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)

1 pound fresh mushrooms, quartered

Directions

1 Preheat oven to 450 degrees.

2 Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

3 Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to side dish with a slotted spoon.

4 Heat fat in casserole until almost smoking. Dry beef in paper towels; it will not brown if it is damp. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat.

5 Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole and turn oven down to 325 degrees.

6 Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

7 While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

8 Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

9 Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for 1-2 minutes, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

10 Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

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Learn how to make a French Onion Green Bean Casserole Recipe! - Visit http://foodwishes.blogspot.com/2011/11/french-onion-green-bean-casserole-its.html for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this French Onion Green Bean Casserole Recipe!

VOTE FOR CHEF JOHN!! Food Wishes is a Tasty Awards finalist in two categories this year! Please follow this link to vote for us in the "Best Food Travel Series: Web," and "Best Home Chef in a Series" categories. http://tastetv.com/awards/vote.html
Voting ends on December 8, 2011. Thank you for the love!

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Black Iron Fish Fillets and Fries, with a side of fresh made Coleslaw, makes for good eating at the Pit. And it's real easy to grill using a few simple tips, as shown by the BBQ Pit Boys.

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Learn how to make a Quick Cassoulet Recipe! - Visit http://foodwishes.blogspot.com/2011/12/quick-and-easy-cassoulet-recipe-pork.html for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Quick Cassoulet Recipe!

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Learn how to make a Balsamic Beurre Noir - Balsamic Garlic Butter Sauce Recipe! - Visit http://foodwishes.blogspot.com/ for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Balsamic Beurre Noir Recipe!

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