October 2011 Archives
During the evening, I caught up with the Environmental Sustainability folks at their booth. Environmental Specialist Christine Wied shared some recycling tips. Next door at Ventura Water, "Aunt Sally" compared the price of water per gallon to other must-haves.
On Sunday mornings, I love having French Toast for breakfast. Usually, I use wheat or rice bread. However, I recently happened to have some sourdough French baguette in the kitchen and thought I'd try making french toast with it.
One thing led to another as I eyed the smoked salmon and goat cheese in the frig... et Voilà! "French Toast To Die For" was born!
FRENCH TOAST TO DIE FOR
(French Toast with Salmon, Goat Cheese & Fresh Basil)
Prep Time: 5 minutes
Cook Time: 5-10 minutes
- 1 Sourdough French Baguette
- 1 - 4 ounce Goat Cheese log (Montchevré or other)
- 5 ounce(s)Smoked Wild Salmon
- 20 Fresh Whole Basil Leaves
- 5 Roma Tomatoes
- 1 cup(s) Capers in vinegar (Optional)*
- 1 cup(s)Milk
- 2 Large Eggs
- 2 tbsp.Extra Virgin Olive Oil
- Cut French Baguette into 1″ pieces. Set aside.
- Slice smoked salmon into
individual pieces. Set aside.
- Slice Roma tomatoes into thin
slices. Set aside.
- In a bowl, pour in milk and beat in two eggs with a fork.
- On the stovetop, over medium heat, pour olive oil into a frying pan.
- Pick up a piece of baguette with a
fork and dip into the milk and egg mixture.
- Make sure both sides are well
coated. Place in the frying pan.
- Repeat with all the baguette slices (cooking both sides until golden).
- Place cooked pieces of baguette on a pretty serving plate.
- Spread a generous helping of goat cheese over each baguette piece.
- Place a tomato slice on top of each baguette piece.
- Place a basil leaf on top of the baguette covered with goat cheese.
- Place salmon slice (s) on top of tomato slice.
- Place a few capers on each baguette piece (*Optional)
The dish goes great with eggs for breakfast or with a green salad for
lunch or dinner. For more recipes, visit: Simply Delicious Living's
RECIPE & VIDEO blog.
©2011 - Maryann Ridini Spencer, Host of the
Living with Maryann®" TV show seen 24/7
on Time Warner Cable's ON
DEMAND throughout Southern
California and on CAPS-TV, Channel 6, Mondays,
with rebroadcasts weekly.
The cast and crew of the "Sustainable Ventura" TV Series had fun this month (October 2011),
producing a music video using original music and lyrics by Richard Guzman. The video offers
some great green tips about cleaning up at home and offers information about the City's
FREE outreach programs for recycling, composting and more!
Maryann Ridini Spencer and Ray Olson and seen on CAPS-TV, Channel 15 on
Thursdays at 8:30pm and rebroadcasts weekly. For more show schedule information, visit:
creates a simply yummy dish made with spinach, green beans, mushrooms,
red cabbage and olive bread croutons! Delicious and nutritious!
One night, as I was going through the refrigerator deciding what to make for dinner,
I decided to combine some green beans (leftovers from the night before) with fresh
spinach. I also had some olive bread that I thought would make some great tasting
croutons for the salad. Et voila! the Very Green Salad with Parmesan and Olive
Bread Croutons was born. This salad can be served as a meal and/or with grilled
shrimp, chicken or fish.
VERY GREEN SALAD with PARMESAN, OLIVE BREAD CROUTONS
Prep time: 10 minutes
Cook time: 5 minutes
- 1 bag fresh spinach
- 2 c. red cabbage
- 1 c. sliced mushrooms
- 2 c. or 16 oz. green beans (parboiled)
- 1 small onion, sliced
- 4 garlic cloves, diced
- 3/4 c. shaved Parmesan cheese
- ½ c. slivered almonds
- 1 c. olive bread croutons
- 2 T. extra virgin olive oil
- garlic salt and pepper to taste
- Dressing: Lemon Vinaigrette from http://www.garlicgold.com
you can make a similar dressing with Olive oil, several diced (or minced) garlic cloves
and a 1/4 c. of fresh squeezed lemon juice.
- Pre-heat oven to 450 degrees F.
- Cut several pieces of olive bread into small (one inch) cubes.
- On a cookie sheet, drizzle extra virgin olive oil all over the bottom of the pan.
- Place bread cubes in the pan.
- Bake in the oven at 450 degrees F until croutons are a golden, crispy brown.
- Cut off both ends of the green beans. Rinse and drain.
- Bring a pot of water to boil on the stovetop.
- Place green beans in the pot. Boil 3-4 minutes until beans are
- cooked (ala dente). Drain green beans and set aside.
- In a skillet on the stove top over medium heat, put olive oil in the pan.
- Add in garlic and almonds. Cook until the almonds and onoins are a golden brown.
- Add in the green beans and a quarter cup of the Parmesan cheese. Toss.
- Add in garlic and salt & pepper to taste. Set aside.
- In a large bowl, add in spinach, red cabbage, mushrooms, croutons & beans.
- Mix the salad.
- Pour Garlic Gold's Lemon Vinaigrette dressing over the salad. Toss well.
- Serve Immediately!
"Simply Delicious Living with Maryann" is a FUN and Enchanting journey
serving up simply delicious recipes and dedicated to all things home,
hearth and joyous living!
Watch the show on Time Warner Cable ON DEMAND® throughout Southern
California (approximately 1.8 million digital subscribers). With your remote,
Go to ON DEMAND, FIND IT ON DEMAND, COOKING & DINING,
and scroll to the SIMPLY DELICIOUS tab. The show is also seen
on CAPS-TV, Channel 6 in Ventura, Mondays, 8:00pm with
She co-hosts "Sustainable Ventura" with Ray Olson on CAPS-TV's VTV, Channel 15 as well as "Simply Delicious Living with Maryann" on Time Warner Cable ON DEMAND.