[C320-list] cooking question - was ( A suggestion For the holidays)

[Chris Burti]

Thanks Adam
 
Chris Burti
"Commitment"
Catalina 320, #867, 
Farmville, NC


----- Original Message ----
From: Adam Weiner <esquirecatering at rcn.com>
To: C320-List <c320-list at catalina320.com>
Sent: Monday, November 27, 2006 12:45:15 AM
Subject: Re: [C320-list] cooking question - was ( A suggestion For the holidays)


OK, am I going to get in trouble for answering this non-sailing
question?

If you buy (and cook with) salted butter you do not know how much salt
is in the butter.  If you buy and cook with unsalted butter then you
control the salt.  

Not much of an issue in cooking, but in baking this additional salt
could be critical.

Something else to consider--butter is expensive, salt is cheap.  Salted
and unsalted butter cost the same, so why not buy the unsalted?

Adam Weiner
American Culinary Federation and
Chef's Association of the Pacific Coast
Monthly author of "Instructor's Insights" for The Culinarian


-----Original Message-----
From: c320-list-bounces at catalina320.org
[mailto:c320-list-bounces at catalina320.com] On Behalf Of Chris Burti
Sent: Friday, November 24, 2006 4:13 AM
To: C320-List
Subject: [C320-list] cooking question - was ( A suggestion For the
holidays)


Why Is "unsalted" butter specified in so many receipes?

Chris Burti
"Commitment"
Catalina 320, #867, 
Farmville, NC


----- Original Message ----
From: "Orlando.Duran at AveryDennison.com"
<Orlando.Duran at AveryDennison.com>
To: Catalina 320 List <C320-List at catalina320.com>
Sent: Thursday, November 23, 2006 8:24:43 PM
Subject: Re: [C320-list] A suggestion For the holidays


1 teaspoon Grand Marnier?!!! You gotta be kidding.....you must have
meant 1 cup... :) ------Original Message------
From: Richard A. Walker
To: Catalina 320 List
ReplyTo: Catalina 320 List
Sent: Nov 23, 2006 2:27 PM
Subject: [C320-list] A suggestion For the holidays

[Sent by: c320-list-bounces at catalina320.com ]
On New Years Day the Coronado YC has a group
sail more or less following where our Regatta went.  Afterwards we serve
brunch to our friends and Jauhree makes the following recipe which goes
well with Champaign.  It works well in the oven on the boat and is best
because it is prepared the day before.  Works well at home also.

Enjoy and happy holidays from Dick and
Jauhree.



CREME BRULEE FRENCH TOAST
Use large slices from a round loaf of bread
and remove the crust, we also tried the recipe with a sourdough loaf,
leaving the crust on, and found it just as delicious. 1 stick (1/2 cup)
unsalted butter 1 cup packed brown sugar 2 tablespoons corn syrup A 8-
to 9-inch round loaf country-style bread 5 large eggs 1 1/2 cups
half-and-half 1 teaspoon vanilla 1 teaspoon Grand Marnier (More if
desired) 1/4 teaspoon salt In a small heavy saucepan melt butter with
brown sugar and corn syrup over moderate heat, stirring, until smooth
and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick
slices from center portion of bread, reserving ends for another use, and
trim crusts. Arrange bread slices in one layer in baking dish, squeezing
them slightly to fit. In a bowl whisk together eggs, half-and-half,
vanilla, Grand Marnier, and salt until combined well and pour evenly
over bread. Chill bread mixture, covered, at least 8 hours and up to 1
day. Preheat oven to 350° F. and bring bread to room temperature. Bake
bread mixture, uncovered, in middle of oven until puffed and edges are
pale golden, 35 to 40 minutes. Serve hot French toast immediately. Makes
6 servings.


Cheers,

Dick Walker
C-320 (687) WindWalker II
740 Olive Ave.
Coronado, CA 92118-2136
619.435.8986




----------------------------------
Regards,
OD

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