After some twelve years of marriage my husband still enjoys the many wild combinations I throw his way from the kitchen. I am a super believer in trying new combinations and one I tried the other day was excellent.
I had some left over pulled pork I made in the slow cooker. I always tend to cook more than I need only because leftovers, not only rock, they save me having to cook the following night and require me to pull my imagination into overdrive to think up something new.
I love french toast because it is not just for breakfast with butter and syrup.
I threw some sticky BBQ sauce into the pulled pork. Heated it up and made french toast and BBQ’ed pulled pork for dinner(with broccoli as veg but then any veg would have worked for me because the mains were just that good). Think Beans on Toast with a twist (ok more like tornado than twist).
It didn’t take much more than 15 maybe 20 minutes from the fridge to serving (making the toast, heating up the pork and steaming the fresh broccoli (which I put on first)) and it was delicious.
French toast is something I make to use up eggs and/or bread that is past its prime. I use it to make sandwiches when a plain sandwich just seems a bit boring. It is great with sloppy joes.
If you want a savory breakfast treat make some french toast, top with mushrooms, peppers or just about any omelet ingredient, put some cheese on top and pop it under the grill. Job done!
Oh and definitely try making a grilled cheese with French toast. As my granddaughter would say. It’s gummy (good).
I get up to some frightful things in the kitchen. The kitchen is a creative outlet for me (one of many) and I spend a fair amount of time in one (I also work in the catering field) on a day to day basis. But my kitchen at home is by far my favorite kitchen to spend time in. It is a place where I can try outrageously strange or optimally normal experiments with food, canning and preserving (from pickling to dehydrating), baking, bath and beauty products, mixing herbal teas and more.
I have more than a few experiments to share but a recent experiment turned out better than hoped for. I had and still have a regular amount of veg rolling in from the garden and I try to do a bit of preserving before giving away the surplus. Normal stuff like Chutneys, Bread and Butter pickles, Green Tomato Salsa Verde, spiced pears as well as pear wine, green tomato wine vinegar and more.
I purchased an inexpensive dehydrator a couple years ago and it has turned out to be a favorite kitchen gadgets (although I may have to invest in another inexpensive model to replace this one soon, it is sounding more and more rebellious in its assigned tasks).
My most recent shenanigan is pictured here. They are bread and butter pickles made from cucumber and zucchini (courgette) dehydrated into chips (crisps). Bread and butter pickles are sweet and tangy and these dried ones are no different except perhaps they are a little more crunchy to start. Soon after you have crunched on them they become chewy delights to the taste buds.
The best part of making them is once you have made the pickles and they are ready to can you leave them overnight in the pickling solution, drain them well and place them directly on the drying racks. They take a good twelve to sixteen hours to thoroughly dry in the dehydrator but are a worthy snack for the time invested.
I do plan to try drying some store bought sandwich dill slices to see how they taste but for now, I have a few more batches to make before my garden runs completely dry with the end of season.