French Toast

3 eggs

1/2 cup of half-and-half (or whole milk -- do not use 2% or non-fat)

1 teaspoon sugar

1/4 teaspoon vanilla

1/4 teaspoon salt

Thick-sliced bread

Butter

Whisk the eggs in bowl until smooth. Add the remaining ingredients except for the bread. Heat a non-stick frying pan or electric griddle to medium or 275°. Soak the bread in the batter -- let it soak up as much of the batter as it possibly can without falling apart. Cook until lightly browned and then flip it over. After flipping, melt butter on the toast. Serve with warm maple syrup, fruit syrup or just lemon juice and powdered sugar.

** The bread is obviously a critical ingredient. I prefer french bread that I slice myself. I make the slices thick, up to 1 1/4 inches.

Bubbles and Squeak

A recipe for this has been passed down through my family for years. I made some changes, it’s a bit healthier now and easier to prepare.

4 eggs, whisked

3 medium to large sized russet potatoes

1/8 cup canola oil

2 German sausages, sliced 1/4” thick

Salt

Pepper

Chili Powder

Start by peeling and dicing the potatoes into 1/2 inch cubes. Place in a bowl of warm water to soak. The goal is to remove the starch on the surface of the potatoes. Then dry them thoroughly with paper towels. Put the oil into a non-stick fry pan over medium high heat. Put one potato cube into the oil. When it starts to cook, the oil is hot enough so add the remaining potato cubes. If you didn’t get the potatoes really dry with the paper towels, they will really go crazy in the pan. Oil will splatter and you’ll have a mess on your hands...so make sure those potatoes are dry. Cook the potatoes, flipping frequently, until golden on all sides, about 15 minutes. Turn the heat down under the potatoes to low. Preheat a second pan over high heat. Cook the sausage slices until slightly charred. Flip them so that both sides have some carmelization, about 2 minutes. Take off of the heat and set aside. Back in the potato pan, push the potato cubes to the side and pour in the eggs. Gently stir the eggs until scrambled, being careful to not stir in the potatoes. When almost set, add the sausage slices. Stir the whole thing together. Salt, pepper and if desired, add just a dash of chili powder.

Beef Stroganoff

I almost want to apologize. My mom made this when I was a kid and it was always a big fancy dinner. When I grew up, I tried the recipes in the cookbooks but it was never as good as Mom’s. Finally I asked for her recipe and was dismayed to learn that critical ingredient to this was canned gravy. What a disappointment! But you know what, this is the best stroganoff so for that, I won’t apologize.

1 small onion, diced

10 crimini or button mushrooms, sliced

1 tablespoon olive oil

1/4 cup red wine (optional)

3/4 pound of sirloin or tri tip, cut into 1/4" strips

2 cans of Campbell's Beef Gravy

1 can of Campbell's Cream of Mushroom Soup

Black pepper

1/2 cup of plain yogurt or sour cream

1 pound of cooked pasta

In a hot skillet, carmelize the onion. Add the mushrooms and saute until dark. Add wine to deglaze the pan. If the pan was hot enough, it will cook off pretty fast. If you don't use wine, use water instead. Put the onion/mushroom mixture in a bowl and heat the pan again. When hot, add the beef and sear. Add the gravy, soup and onion/mushroom mixture. Heat until it bubbles. Add black pepper to taste. Just before serving, stir in yogurt. Serve over pasta.

** My mom always used egg noodles. They work, but I've found that fresh pasta is best. Papparadelle is a great choice or any other wide flat pasta.