Milk Street: Tuesday Nights are our solutions for slapdash weeknight meals. We bring together ideas, tips and recipes from chefs, cookbook authors and food writers, then shape them into simple, flavorful meals using pantry staples and a few other ingredients. Each recipe is designed to come together quickly and to become a go-to in your weekly dinner repertoire.
Fast. Delicious. With ingredients you probably have on hand.
I've gotten to a place in my cooking where I'm bored with my faithful lineup of dishes. Why not try something new? Especially if it's also quick and easy?
I browsed the book and I have now bookmarked Frittata with Pasta, Thyme, and Parmesan; Rigatoni with Ricotta-Sage Pesto; Spanish Eggs and Potatoes; Spanish Ratatouille; Tuscan Soup with Bread, Beans and Greens (Ribollita); Cuban Picadillo; Maque Choux with Andouille Sausage; Mushroom Pork Omelet; Tagliatelle with Portobellos and Chive Ricotta; Orecchiette with Sausage and Chard; Pasta with Browned Butter, Yogurt, and Herbs; Kale and White Bean Soup; Cacio e Pepe; Spaghetti al Limone; Palestinian Crispy Herb Omelet; Three-Cheese Pizza; Chili Chicken Tacos; Buttermilk Biscuits; Rigatoni Carbonara with Ricotta; Follof Rice; Sherry-Soaked French Toast (Torrijas); and Fattoush.
Shall I start with Sherry-Soaked French Toast? I have a half-a-loaf of homemade bread here that may go to waste if I don't use it.
Sherry-Soaked French Toast (Torrijas)
This is Spain's take on French toast. So, Spanish French Toast, if you will. Usually, torrijas are made with citrus or cinnamon flavorings, but Milk Street uses sherry. I did not use sherry; I used cinnamon. I used a half loaf of leftover homemade bread instead of challah. No orange zest. No orange juice. No cloves. And I used butter rather than a neutral oil. Just so you know.
Ingredients:
- Four 1-inch-thick slices challah bread, halved on the diagonal
- 1 cup dry sherry
- 1 cup powdered sugar
- 2 teaspoons grated orange zest, divided, plus 1/4 cup orange juice
- 1/4 cup white sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup grapeseed or other neutral oil
Directions:
Heat the oven to 350°F with a rack in the middle position. In a large baking dish, arrange the challah in a single layer. In a medium bowl, whisk the sherry, powdered sugar, 1 teaspoon of the zest and the orange juice. Pour the mixture over the bread; do not wash the bowl. Let stand for 5 minutes, then flip each piece of bread. Let stand until the bread absorbs most of the liquid, another 5 minutes.
Meanwhile, in a small, shallow bowl, stir together the remaining 1 teaspoon zest, the white sugar, cinnamon and cloves. In the same bowl used for the sherry mixture, whisk together the eggs, flour and 1 tablespoon of the sugar-spice mixture. One at a time, remove the soaked bread slices from the baking dish and dunk in the egg mixture, coating on both sides, then return them to the baking dish.
In a 12-inch skillet over medium, heat the oil to 350°F. Set a wire rack in a rimmed baking sheet. When the oil is ready, place half of the slices in the pan and cook until golden brown, about 1 minute. Using a thin metal spatula, flip each piece and cook until the second sides are golden brown, about 1 minute longer. Transfer to the prepared baking sheet. Repeat with the remaining slices of bread. Place the baking sheet in the oven and bake until the centers are cooked through, about 5 minutes.
Using tongs, dip each slice into the remaining sugar-spice mixture, turning to coat, then transfer to a serving plate. Serve warm.
For more photos, link up at Wordless Wednesday, Comedy Plus, Messymimi's Meanderings, Keith's Ramblings, Wild Bird Wednesday, and My Corner of the World.
