Cinnamon Raisin French Toast

My mom and I are big fans of French toast, so I decided to make some this morning for her birthday. Of course, whenever I do anything in the kitchen that involves more than two steps, my mom can't help but fuss around me while I'm cooking - moving dirty dishware, cleaning inadvertent drips, and asking what I'm doing every five minutes. I suspect these habits will never change.

I picked up this recipe card from my local Panera Bread and used their cinnamon raisin bread for the French toast, but you can probably use any bread you like. The perk about using cinnamon raisin is that the bread is already sweetened, so you can't really screw up on the flavor, and it was sweet enough that we skipped the maple syrup when serving.

Ingredients

• 8 slices of half-inch thick Panera cinnamon raisin bread (or other bread)
• 4 tbsp melted butter
• 3/4 cup milk
• 1/2 cup heavy cream
• 3 large eggs
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. For the French toast custard, combine and whisk together the milk, heavy cream, eggs, honey, vanilla extract, and salt. This custard can be made well in advance. Give a brisk stir before making the toast.
2. Transfer the custard to a casserole or open shallow dish for dipping.
3. Dip one slice of bread into the custard and turn over after about 15 seconds. Transfer the slice to a plate while dipping another slice into the custard.
4. Place a large skillet on a medium fire. Allow the pan to heat thoroughly before pouring 1 tablespoon of the melted butter into the pan.
5. Place both slices carefully into the skillet and cook on each side until golden brown or about 2 to 3 minutes.
6. Repeat steps 3 to 5 until all the French toast is cooked.
7. An optional step is to place each finished French toast onto a baking sheet in a preheated oven until all are ready to serve. 
8. Serve warm with maple syrup, if desired. Makes four servings.

Committed

I attended my good friend's wedding at the UCLA Faculty Center last weekend, which was beautiful, romantic, and had surprisingly good food catered by the university. By that, I don't mean the "decent for a wedding and the open bar helped" sort of food, but food that I actually remembered and inquired about afterwards. I may also have dived after some caterers to get to a plate of lamb chop appetizers. But you can't be shy about running after good food!

This was also my first wedding hustling around behind the scenes to help out with random things (this is probably common knowledge, but there should definitely be waterproof makeup, champagne, and flip flops for the bride on her big day) and giving a toast, which should've been easy given how often I write. But truthfully, it took several hours and multiple drafts before I had something that I (and luckily, the bride) thought sounded acceptable, and a couple glasses of liquid courage on the big day before giving the toast so that I wouldn't totally freak out.

So like most weddings, it was somewhat hectic, but everything worked out in the end for a lovely time. Maybe that's a reflection of marriage too?

People always fall in love with the most perfect aspects of each other's personalities. Who wouldn't? Anybody can love the most wonderful parts of another person. But that's not the clever trick. The really clever trick is this: Can you accept the flaws? Can you look at your partner's faults honestly and say, "I can work around that. I can make something out of that."? Because the good stuff is always going to be there, and it's always going to be pretty and sparkly, but the crap underneath can ruin you. **

** Book credit – Committed: A Skeptic Makes Peace With Marriage by Elizabeth Gilbert. A tip for toast-writers: If you ever need inspiration, use book quotes.

Afternoon Break

My idea of a perfect afternoon? Visiting the SF Ferry Building and grabbing a latte from Blue Bottle Coffee and some macarons from Miette! Simplicity can be a blessing sometimes. (P.S. While I usually prefer more complex flavors and colors, the vanilla macaron was my favorite today!)

Back to School: California Culinary Academy with Chef Martin Yan

Blogger dinners are one of my fave kinds of foodie events – you get to eat, drink, and meet people who are just as passionate about food as you are, and the conversations revolve around things like street food festivals, the best place for dumplings, and how to properly make coq au vin. So I was very excited and honored to attend a small media dinner earlier this week at the California Culinary Academy in San Francisco, with Peter Lee, the president of the school, and Chef Martin Yan – the iconic legend behind Yan Can Cook.

There is much to be impressed by when you consider Chef Yan's history and success. Being a Chinese-American myself, I of course applaud him for elevating Asian food and culture to mainstream media. He was personal friends with Julia Child, and even cooked for her in her kitchen – the same one that's now on display at the Smithsonian. He's authored 30 cookbooks (with more to come!), opened a chain of restaurants (M.Y. China opening next year in San Francisco), and inspired budding chefs in classes and commencement speeches around the world. His new show on the Asian Food Channel, True Passion, showcases how to pair Chinese food with wine – a question that has definitely baffled oenophiles such as myself. (The answer, according to Chef Yan: Treat a Chinese banquet like a tasting menu, with a wine for each flavor profile. My experiments will continue.)

And Yan's culinary skills are no less impressive. We tagged along for a presentation he was giving to CCA students, and his demonstration had most everyone in the room – with or without a chef's jacket – dropping their jaw in shock or whistling appreciatively. We saw him de-bone a whole chicken in 19 seconds and parallel-slice bell peppers into tissue-paper-thin wisps, then stir fry everything amidst a savory and sweet, almost caramel-like sauce. Check out the below video to see Chef Yan's knife techniques!

But when you talk to Chef Yan, it's apparent that beneath the fame, media hype, knife flourishes, and international connections, is a pure, undiluted passion for food and cooking, and for sharing that passion with others while having a good time. That, I guess, is the most magnetic part of his appeal, because when you truly love what you do – people notice, and they want to come along for the ride, too.

After the demo, CCA Executive Chef Michael Weller gave us a tour of the school and an overview of the culinary programs. I admittedly don't know much about culinary institutions, although I think it's great that students at CCA are cross-trained; for example, pastry students receive culinary training, and vice versa, so that graduates are versatile in their skill sets. The curriculum, split into lecture, research, and hands-on components, push students to "learn how to learn," according to Weller, which makes it no different from any other educational program. They even have single-day MasterChef classes for amateur cooks who just want to improve their skills in the kitchen.

After that – time for dinner – the best part! Proudly prepared and served by culinary students in the CCA's restaurant, Technique, as part of the last six weeks of their program. Keeping in mind that these folks are still students, some plates were great, while others needed more work – not so much in terms of flavor, but in the cooking time of certain dishes. They all aced plating though, in my opinion!

Some highlights from the meal:

• Blue cheese with honey and white truffle arugula (1st row, middle): All good things, and even better combined. Will definitely try making my own version.
• Chinoise salad (2nd row, middle): The albacore tuna was seared perfectly, and the ginger soy dressing was refreshingly sweet with a slight kick.
• Spiced pear sorbet (2nd row, right): I actually asked for a substitute to the tomato sorbet with basil oil and sea salt that was originally on the menu, and lucked out with this delicious concoction! The texture was more like a snow cone than a sorbet, but the flavor was amazing. I could drink this stuff.
• Apple-oat crisp with cinnamon-yogurt anglaise (3rd row, right): Tart and sweet, warm and cold, yum and yum.

And to top it all off, I took home a copy of Chef Yan's newest cookbook, Martin Yan's China, which has gorgeous photos from his travels in China and a ton of mouth-watering recipes. Guess I'll be cooking more Chinese food now!

The entire night really got me thinking about what it means to be a chef, and I think part of the beauty of that profession is being able to create. In his pep talk with the CCA students, Chef Yan emphasized that you can create a multitude of dishes from just a couple simple ingredients, and that everyone will end up with a different dish even while using the same ingredients and recipe. Because when you're creating, you're infusing your own personality and identity into the final product. That, in my opinion, is why chefs are similar to artists, and just as inspirational.

Miniature Food!

Read this blog post today on Shay Aaron, an artist who makes miniature foods from clay on a 1:12 scale. Simply amazing. Check out his etsy shop too!

I have to admit that I'm tempted to buy some cupcake earrings, macaron pendants, and waffle rings just for kicks – everything looks so yummy! Although I might start chewing on them...