It’s my mother’s fault. She might be the reason why I think about my next meal soon after finishing my last. Why I like grocery shopping. Why I find deep satisfaction peering into a full stocked fridge.
If she isn’t, she without a doubt, planted the seed.
My brother and I were put to work in the kitchen; peeling carrots and hard boiled eggs, washing rice, folding dumplings, tasks safe for little hands. Our mom loves a good analysis and breaking down a recipe is good fun and we were the guinea pigs of her trials. Sound familiar?
Saturdays were dedicated to studying and together we would marathon watch PBS cooking shows. Bear in mind, these were the days before the Food Network and cable channels dedicated to food, mom took notes in her notebook and especially good episodes were recorded to VHS. We enjoyed Justin Wilson’s bayou pronunciations, the behind-the-scenes look into fancy restaurants in ‘Great Chefs’ and the technique-filled episodes of Jacques Pépin.
Jacques Pepin’s Ice Cream French Toast
- ½ C. vanilla ice cream, melted
- 2 slices sandwich bread
- butter for frying
- maple syrup
- Scoop about 1/4 of a pint of ice cream onto a plate and place in the microwave for ~30 seconds or until melted
- Place one slice of bread into the melted ice cream. Turn the bread over and let it sit for 1-2 minutes to absorb the ice cream.
- Use the remaining ice cream and repeat for the second slice.
- Warm a frying pan on low heat and add 1 T. of butter. When the butter is melted add the ice cream soaked bread. I would recommend cooking the slices one at a time.
- Gently fry the bread, checking periodically with a spatula for doneness. You’re looking for a golden brown color. Flip the bread and cook for another 1-2 minutes.
- Take the french toast out of the pan and it may be plated on any leftover melted ice cream. Top with real maple syrup or powdered sugar. Serve warm.