Culinary Adventures with Camilla

This month the  Pass the Cookbook  crew - under the leadership of Kita, the culinary force behind  Pass the Sushi  - is cooking from Erin's pick. Erin blogs at The Spiffy Cookie  and chose a cookbook I've actually reviewed for the publisher:  Breakfast for Dinner  by Lindsay Landis and Taylor Hackbarth, the authors of the Love & Olive Oil blog . Here's my review with three dishes , including Grapefruit-Barley Risotto, Grapefruit-Rosemary Risotto, and Earl Grey Panna Cotta. I was tickled that Erin picked three dishes for Pass the Cookbook that I didn't make earlier. Awesome. We could choose from: Breakfast Sausage Ravioli, Italian-Style Stuffed French Toast, and Lemon Poppy Seed Thumbprints. I opted for the savory French toast as a starting point. I subbed in feta cheese and used greens from our High Ground Organics CSA. This was a delicious dinner! makes 6-8 slices Ingredients For the filling splash of olive oil 2 green garl...

We started off our Labor Day morning with thick slabs of French toast sprinkled with powdered sugar and drizzled with quince syrup. Yum. This makes 4 servings. 4 thick slices of bread 4 large eggs 1/2 C coconut milk 1/2 t pure vanilla extract 1 t ground cinnamon butter quince syrup Slice bread crosswise so that each slice is about 1-inch thick. Cut larger slices into halves or thirds, if desired. In a shallow mixing bowl, whisk together the eggs, milk, vanilla and cinnamon. Quickly dip slices (do not soak) in egg mixture and cook until golden brown on both sides. Sprinkle with powdered sugar and serve with quince syrup .

Because I usually have leftovers and because my boys are notorious food-snobs - I don't know where they get that? (wink, wink) - I revamp my leftovers so that they look a little bit different than when they were served the first time around. Otherwise, my little one will usually make some comment along the lines of "Mommy, didn't we already eat this?!?" So, this morning I sliced the remaining colomba di pasqua and made French toast with it. Dipped in a beaten egg with a splash of vanilla and a dash of cinnamon, cooked with a pat of butter on the griddle, dusted with powdered sugar, and - voilà! - French toast.