Québecois French Toast

This rich Sunday breakfast dish was inspired by my recent trip to Montréal and the gorgeous strawberries and peaches I picked up at the Union Square Greenmarket. This recipe serves two (or one if you are really hungry).

Québecois French Toast

For the French toast:

  1. Two organic free-range eggs
  2. Two heaping tablespoons of Greek yogurt
  3. 3/4 cup of milk (I didn’t have any milk at home, so I used unsweetened soy milk instead)
  4. A splash of real vanilla extract
  5. A splash of Sortilège, a liqueur made out of maple syrup and Canadian whiskey (you can substitute with regular Canadian whiskey, bourbon, or dark rum)
  6. 1/4 teaspoon of fresh ground cinnamon
  7. A dash of salt
  8. One-third of a day old baguette (or substitute any crusty bread), cut diagonally into 3/4-inch (2 cm) slices (I get my baguettes from the Bouley Bakery in Tribeca
  9. Butter

Mix together ingredients 1 through 7. I do this in a blender, but you can whisk everything together in a bowl if you don’t have a blender.

Pour the mixture over the bread and let soak for 10-15 minutes. Meanwhile, prepare the fruit and maple syrup topping.

For the fruit and maple syrup topping:

  1. A handful of small, juicy strawberries, trimmed of their stems and cut in half lengthwise
  2. One small white peach, pitted and chopped
  3. One heaping tablespoon of brown sugar (or raw sugar)
  4. Two tablespoons of maple syrup
  5. A splash of fresh lemon juice
  6. A splash of Sortilège

Mix all of the ingredients together in a bowl and mix well.

When the bread has soaked up the batter and become soggy, melt a good amount of butter in a frying pan over medium heat. When the butter is melted and hot, fry the bread until browned on one side. Then flip and cook on the other side until golden brown.

Transfer the French toast to a plate. Pour the fruit and maple syrup topping into the frying pan (no need to wash the frying pan in between). Allow the residual heat of the frying pan to heat up the fruit and maple mixture and stir. Pour the mixture over the French toast and voilà, c’est fini!

Arugula, Walnut, Blue Cheese & Fig Preserve Salad

This salad is one of my current obsessions. I just can’t get enough of this stuff. It’s a real orgy of flavors, with tangy, creamy blue cheese gettin’ it on with the nutty walnuts, peppery arugula, sweet fig preserves and crunchy croûtons. (Recipe below)

Arugula, Walnut, Blue Cheese & Fig Preserve Salad

Ingredients (serves 2):

  1. Two handfuls of a baguette or other crusty bread cut into 1-inch cubes (This is a great way of using up your day-old leftover bread)
  2. One handful of raw walnut halves
  3. One clove of garlic, finely chopped
  4. Three or four handfuls of arugula, washed and thoroughly dried
  5. One or two green onions, thinly sliced
  6. One handful of blue cheese, crumbled, or cut into little cubes
  7. Extra virgin olive oil, balsamic vinegar, salt & pepper to taste
  8. Fig preserves (I used the sun-dried fig jam preserve from Mymouné)


  1. Put the bread cubes, walnuts and garlic in a mixing bowl. Season well with salt and pepper. Mix in some olive oil to lightly coat the bread and walnuts.
  2. Transfer the mixture to an oven-proof baking dish and bake in a 425 degree F oven (220 Celsius) for 10 minutes, or until the garlic is cooked through and the bread is crunchy. Remove from oven and allow to cool slightly.
  3. Mix together ingredients 4 to 6 in a bowl. Add the bread and walnut mixture. Season with a bit more salt and pepper, and dress with a bit of olive oil and balsamic vinegar. Toss.
  4. Transfer the salad to a plate and top with some dollops of fig preserve. Serve immediately

Roasted Whole Red Snapper

I roasted up a a whole red snapper for dinner last night. For me, this dish evokes long leisurely meals in a warm Mediterranean beach town somewhere. Fancy restaurants in New York would charge 50 bucks or more for a dish like this, but you can do it a home for a fraction of the price. Here is how to recreate the experience in your own kitchen:

Roasted Whole Red Snapper

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