food blogger on today show!

May 15, 2007 § 3 Comments

Clotilde Dusoulier, getting her weekly dose of organic herbs at Marché des Batignolles

Food blogger, Clotilde Dusoulier, over at Chocolate & Zucchini, has been making the rounds on the Today Show promoting her new book. The segment on the show this morning was a quick, but featured a yummy recipe for a savory french toast type dish with tomatoes, herbs, and cheese. To find out more about Dusoulier, the blog, food, and her book, you can read this article from Budget Travel and this article, which is from the clip on the Today Show.

Here’s the recipe:

Pain Perdu Aux Deux Tomate & Parmesan

(Two Tomatoes and Parmesan French Toast)

by Clotilde Dusoulier

The following recipe is a tasty way to recycle leftover peasant-style bread: sliced and egg-dipped, the bread is combined with fresh and dried tomatoes. A bit of grated cheese and a short bake in the oven turn it into a satisfying dish, moist and juicy at the bottom, grilled and crisp at the top. Ideal for a summer night when tomatoes are fragrant and plentiful, it is just as fitting for brunch.

INGREDIENTS

10 ounces day-old peasant-style bread, cut in 1/2-inch-thick slices — if the bread is still fresh, dry the slices for 5 minutes on each side in a 200 degrees F oven

4 large eggs

1/2 cup milk

11/2 teaspoons dried oregano

11/2 teaspoons herbes de Provence (or a

mix of dried rosemary, basil, oregano, and thyme)

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground pepper

6 medium Roma tomatoes, about 11/2 pounds

12 semi-dried tomato halves, homemade, vacuum-packed, or packed in oil and drained (see page 100; substitute 12 sun-dried tomato halves packed in oil and drained)

Extra virgin olive oil

2 garlic cloves, finely minced

1/2 cup freshly grated Parmesan, about

2 ounces

DIRECTIONS

1. Cut the bread in 2-inch-wide pieces. In a large mixing bowl, whisk together the eggs, milk, herbs, 1/4 teaspoon of the salt, and the pepper. Add the bread, toss to coat, and let stand for 10 minutes, stirring gently every now and then to ensure even coating.

2. In the meantime, core the tomatoes and slice them horizontally in 1/3-inch slices. Let stand in a colander to drain for 5 minutes. Cut the semi-dried tomato halves in bite-size pieces.

3. Preheat the oven to 400 degrees F and grease a large baking dish with 1 teaspoon olive oil. Arrange the tomato slices over the bottom of the dish, reserving nine of the most attractive for the top. Sprinkle with the remaining 1/4 teaspoon salt, drizzle with a little olive oil, and top with the garlic and semi-dried tomatoes.

4. Arrange the bread over the tomatoes, pour the remaining egg mixture over the dish, top with the reserved tomato slices, and sprinkle with cheese. (This can be prepared up to 8 hours ahead, covered tightly and refrigerated.)

5. Bake for 20 to 25 minutes, until heated through. Switch to broiler setting and broil for 5 minutes, keep- ing an eye on the dish, until the cheese is golden and the bread is crisp at the edges. Serve with a salad of mixed greens.

*images from articles in Budget Travel and the Today Show*

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