Coconut French Toast with Strawberry Sauce

A few years ago, when times were lean and I didn’t have much extra cash, I made my mom Mother’s Day brunch instead of buying her a gift. To me it was a one time thing, but she loved it so much that this was our third year carrying on with the tradition. Every May I create something new to whip up based on her favorite foods. Not to toot my own horn, but I’m almost positive I outdid myself this year.

Coconut French Toast with Strawberry Sauce

• 1 C shredded coconut
• 1 1/2 C coconut milk
• 3 large eggs
• 1 Tbsp sugar
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 loaf Italian style bread, sliced diagonally into 9-12 thick pieces
• 1 Tbsp butter
• 1 pint fresh strawberries
• 1 Tbsp honey

Preheat the oven to 350 degrees. Spread the shredded coconut on a baking sheet, bake for 4 minutes. Stir and return to the oven for 4 more minutes, or until it begins to brown. (I didn’t pay enough attention to mine and it got a little too well done.) In a shallow bowl or casserole dish, whisk together coconut milk, eggs, sugar, cinnamon, vanilla, and salt. While your skillet is heating up and the butter is melting, set a few pieces of bread into the custardy mixture to soak. I let mine go for about a minute on each side to suck up as much coconut goodness as possible. Cook each piece until golden brown on each side, which works out to about 10 minutes for each batch. Repeat until all has been cooked.

For the strawberry sauce you can opt to either use a food processor or blender, I was too lazy to drag out my processor and opted for the latter. This couldn’t be easier. Trim the green top off of each strawberry, quarter, and toss into the machine. Add honey and puree until liquid.

To serve, top each serving of French toast with a sprinkle of toasted coconut and a drizzle of strawberry sauce.

Overnight No-Knead Bread

I’ve been wanting to try baking my own bread for years, but the task always seemed so daunting. Does anyone else feel that way? Thankfully no-knead bread is all the rage right now, and with it’s free-form shape is maybe the least intimidating bread ever. After some goading from my friend Joanna, I knew I had to try it for myself. The result? A perfectly crusty boule with a soft and chewy center, made from four simple ingredients that are probably sitting in your kitchen right now.

Overnight No-Knead Bread
• 3 C unbleached bread flour
• 1/4 tsp instant yeast
• 1 1/4 tsp salt
• 1 5/8 C water
• 16″ long strip of parchment paper, cut in half lengthwise

In a medium bowl, stir together ingredients until all the flour is moistened and it looks like a shaggy mess. Cover bowl with plastic wrap and allow to rise at room temperature for 14-20 hours (18 hours being ideal).

Have a strip of parchment paper approximately 6 x 16″ ready and waiting.  Lightly flour a work surface and with floured hands fold the dough over itself twice. Recover loosely with plastic wrap and rest for 15 minutes.

Lightly flour hands and shape the risen dough into a ball, place it on the center of the parchment strip. Cover loosely with a cotton dish towel and rest for 2 hours (the parchment will act as a sling while transporting the boule).  If you like, cut an X on top of the dough with a serrated knife.

Thirty minutes before baking preheat oven and a 6 to 8-quart dutch oven to 450-degrees.

When ready to bake, remove the lid from the preheated dutch oven and carefully lower bread dough with its parchment sling into the vessel. The parchment will hang over the edges. Cover and bake for 30 minutes, then uncover and bake another 15-30 minutes until the crust is well browned. Cool completely before slicing with a serrated knife.

Irish Soda Bread

I’ve wanted to make Irish Soda Bread for years. But for some reason I feel like it’s tied tightly to St. Patrick’s Day, and must be made only in the month of March. Finally this year I hopped on it as soon as February came to an end and oh my goodness. Number one it couldn’t have been easier (no yeast!), number two it was really tasty. In fact, I ate it every day for a week for breakfast – warm and covered in butter. I’m sharing the Irish Soda Bread on Wayfair today, so click over for the recipe!

Cheesy Cauliflower Soup

It would appear finding the perfect cauliflower soup is my annual winter mission/pastime (see Cauliflower Soup). This one is made all the better with the addition of sharp cheddar and crusty bread – I like to tear up a slice and put it right in the soup itself to make an extra hearty meal. It’s been great to have a pot of this around in these absurdly frigid temperature – maybe I should have named it Winter Vortex Soup instead.

Cheesy Cauliflower Soup

• 1 stick butter, divided in half
• 1 large yellow onion, finely diced
• 1 carrot, finely diced
• 1 stalk celery, finely diced
• 1 large head cauliflower, chopped small
• 2 Tbsp dried parsley
• 2 quarts low-sodium chicken or vegetable stock
• 6 Tbsp flour
• 2 C milk (any fat content)
• 1 C half and half
• 2 tsp salt
• 1 C sour cream
• 1 C shredded sharp cheddar cheese

In a large pot melt 4 Tbsp butter, add onion and cook until it begins to brown. Add the carrot and celery and cook for an additional few minutes. Add cauliflower and parsley and stir to combine, then cover and cook on low for 15 minutes. Afterwards, pour in stock and bring to a boil. The reduce heat to a simmer. In a medium saucepan, melt the other 4 Tbsp of butter. While it melts, in a mixing bowl whisk together the milk and flour. Slowly add to the melted butter, whisking constantly for about 5 minutes or until thickened. Remove from heat and add half and half, then add mixture to the soup. Add salt and simmer for an additional 15 minutes. Add sour cream and stir to incorporate. Serve immediately with crusty bread.