Since this is largely about finding what I lost along the way, it seems only fair to start with a simple French classic – pain perdu.
Walking around Whole Foods yesterday picking up some items I know I will need on this journey (more to follow on that one) I spotted the rack of beautiful, fluffy, golden brioche and I just could not resist. “The LIttle paris Kitchen” has a lovely, simple recipe for this French classic served with a cherry compote. I truly never expected to make the compote, but I always have cherries in the freezer, and really what could be simpler than cherries and powdered sugar? I doubled the batter quantities, but halved the compote. I did this expecting Poppy to try it, and given that she had lots of fun helping me make it I was hopeful of new food breakthrough with her this morning. Alas that was not to be, and she had PB&J.
But back to the pain perdu – I cannot stress how easy this was, and certainly worthwhile for a weekend breakfast. The compote is not as sweet as you would expect, and using brioche results in a lovely, eggy, rich bread.
I get the rest of the day off as a Chef Tim Haigh is cooking dinner tonight, and I am turning my thoughts to the rest of the week and challenges cooking dinner will bring, and working out how to drag Rob into this as my prep cook……He is actually a better chef than he lets on, but generally his talents lie with the jars of Pataks curry sauce, the slow cooker and the grill.