Sunday, December 2, 2007

local reminder: FARM Bloomington is opening soon

the website says it's opening tomorrow, but you know how restaurant openings can be. still, i have some library books to return tomorrow morning, so maybe i'll buzz by and see if the alley window is open for business. it's not clear exactly which services of the operation will be up and running tomorrow. by the looks of the website, this is an ambitious (and, to be honest, confusing) project. if anyone has a report, let me know. this morning we had a beautifully simple and delicious breakfast: french toast with sauteed granny smith apples. the apples weren't local - we're way past the local supply this year, with the bad april freeze killing so many early blossoms. this meal a simple process: soak your french toast well, cook it quickly, then set in a 350 oven for 8 minutes or so. while your toast is baking, saute thinly-sliced and peeled apples with a little butter and a sprinkle of sugar until soft and floppy. apples and toast should be done about the same time. serve apples over french toast with a drizzle of warm maple syrup. thick-cut bread works really well, and if you have a day-old loaf of challah at your disposal, by all means. use it. mmmmmm. you could always saute the apples (one per serving) the night before, place them in a pan, layer bread on top, pour custard over the top, and keep covered overnight in the fridge for baked french toast in the morning. mmmmm again.

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