Nutella French toast with strawberries

I give my wife full credit for coming up with this one. She was browsing around for breakfast recipes and spotted the word “Nutella”, followed shortly by “strawberries”. She proclaimed that we needed to make some sort of French toast sandwich thing using those ingredients, and that sounded like a splendid idea to me. Here’s what we came up with.

Skip to the short version


Ingredients:

  • some kind of bread (we used King’s Hawaiian)
  • Nutella
  • fresh strawberries
  • sugar
  • eggs
  • milk
  • vanilla extract
  • butter (salted or unsalted)


Directions:

” You’ll know you’re close to done when the Nutella starts to get melty “

Wash and cut up the strawberries into cubes or slices or whatever you like and set aside. If you prefer your strawberries a little sweeter and slightly more syrupy, mix the strawberry bits with a couple of tablespoons of sugar first.

Spread some Nutella on a slice of bread and stick a second piece of bread on top to make a sandwich. A little Nutella goes a long way, but if you’re in the mood for gooey chocolate overload then by all means pile it on. Mix up some French toast dredge (a few eggs, a few tablespoons of milk, and a dash of vanilla) and you’re ready for breakfast magic.

Warm up a skillet to medium heat and melt a pat of butter in it. The skillet should be hot enough to sizzle the butter, but not much more than that. Put a Nutella sandwich into the egg mixture, making sure to coat both sides, and carefully place it in the skillet. Cook slowly, flipping once when the bottom is toasty and delish looking. You’ll know you’re close to done when the Nutella starts to get melty. Remove from skillet, top with strawberries, and nom.

Epic breakfast win.

Epic breakfast win.



tl;dr

Nutella French toast with strawberries

Ingredients:

  • some kind of bread (we used King’s Hawaiian)
  • Nutella
  • fresh strawberries
  • sugar
  • eggs
  • milk
  • vanilla extract
  • butter (salted or unsalted)


Directions:

Whisk together eggs with a few tablespoons of milk and vanilla extract. Spead Nutella on one slice on one slice of bread and cover with a second slice to make a sandwich. Dredge sandwich in egg mixture for 20 seconds per side or until moderately saturated. Place in a skillet over medium-low heat and cook slowly until browned, flip and repeat. Serve with sliced strawberries.



See also


Windy City Pizza

meter-great+One of my favorite pizza joints in the San Francisco Bay Area is Windy City Pizza. I’ve been going there for years, but it wasn’t until I actually visited Chicago a while back and had deep dish in its place of origin that I understood exactly how good Windy City is. Their light and fluffy crust perfectly complements the mile-deep layer of toppings you’ll find on one of their signature deep dish offerings, and their sauce is worth braving local commute traffic for.

In utter defiance of the Laws of Melted Cheese, these pizzas are not greasy in the slightest. I literally do not know how they do it… but I don’t really care. The cheese is a perfect bubbly golden brown every time, and totally lacking the coating of bleh one often finds in such circumstances.

Now that's some serious noms.

Pepperoni and olives are the only way to rock a pie.

” It’s enough to make one wish they had four stomachs “

Don’t be fooled by the apparently small size of Windy City’s pizzas – they have a molecular density similar to that of depleted uranium. The large measures in at a measly 14″, but it’s way more food than it looks. One slice is a complete meal for a lot of people, and two slices is more than enough for even the oinkiest pizza gluttons, namely myself. Three slices is roughly equivalent to eating an entire moose – I don’t recommend attempting it.

My wife and I particularly love Windy City, as they offer hard-to-find green olives as one of their available toppings (see above picture and be jealous). They don’t have the very best prices I’ve ever come across, but it’s pretty easy to squeeze three full meals-for-two out of a single pizza; that helps offset the cost a bit. If you’re looking for something a little different than the norm, try their barbecue chicken pizza. If you’re feeling wacky and a little bit gourmet, ask to have pineapple added.

Windy City’s menu also contains a full array of outstanding Texas style BBQ, including pit-smoked pork, ribs, brisket, and chicken to name a few. It’s enough to make one wish they had four stomachs.

Overall, I rate Windy City Pizza an outstanding 34.7 out of a possible 41 Golden Pizza Cutters. Go there. Right. Now.

Windy City Pizza
35 Bovet Road
San Mateo, CA 94402
(650) 591-9457
www.windycitypizza.com

Windy City Chicago Style Pizza on Urbanspoon


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Pizza and barbecue. Enough said.

An introduction

Welcome to Randomly Edible, a blog that will often (but not always) be about stuff you can eat. As the tagline implies, this is only loosely defined as a food blog. A true food blog would contain artfully crafted original recipes, studio-quality photography, advice from experienced culinary experts, and perhaps even professionally written reviews of gourmet restaurants.

I will provide none of these things.

” I could only handle so much baked squash “

“So what in the heck are you going to write about anyway?” you say. I’m glad you asked! One day I might share a favorite recipe of mine, and another day I’ll write about the killer noodle bowl I had for lunch. I’ll discuss cooking tips and tricks I’ve learned over the years, let you know where to find the best popcorn in Chicago, and talk about the most disgusting candy I’ve ever tasted. I’ll praise the awesomeness of crawfish, theorize on why cookies are better as dough, and explain how mind-numbingly easy it is to make dinner in a Crock-Pot. In other words, I plan to write about all kinds of odd things that, while otherwise unrelated, are all linked to food in some way.

“What makes you qualified to write this blog then?” you ask. Well don’t get ahead of yourself, because I don’t happen to think I’m qualified at all. I have no professional culinary education, no restaurant experience, and my palette is not particularly well refined. (What’s a palette anyway? Never mind.) What I do have going for me is that I truly love cooking, and the eating part isn’t so bad either. I don’t claim to be a great cook, or even a marginal one, but I do rather enjoy the food I make … and I also don’t get a lot of complaints. Perhaps that’s just my friends and family being polite when presented with free food, but there’s a small chance I have at least a smidgeon of ability.

I’ve been interested in kitchen goings-on ever since I was a kid, and I would always pester my poor mother while she was slaving away over a hot stove. It didn’t take her long to figure out that I would stay out of her hair if I was given kitchen-y tasks to focus on, so I spent many childhood years mixing batter, measuring flour, and locating spices in the cupboard. I don’t remember the first thing I learned how to cook 100% on my own, but it was probably grilled cheese. When I was about twelve years old, my mother went on a serious health food kick of an extremely vegan nature; my carnivore father and I were horrified. I could only handle so much baked squash and steamed kale before I snapped, so in an act of sheer dietary self-defense I started teaching myself how to cook things that were actually enjoyable to eat. I learned a bit of kitchen know-how from my grandmother, my father showed me how to grill, a friend’s mother handed me down a few recipes… and here I am today.

I’m looking forward to sharing my thoughts, mistakes, and aha! moments with you; hopefully my ramblings contain more desirable content than the overly vegan meals I remember from my pre-teen years. Thanks for joining me as I embark on yet another blogging adventure, and I hope you enjoy the journey. Don’t forget to tip the wait staff.