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Home Cooking with Jean-Georges: My Favorite Simple Recipes [NOOK Book]
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Master chef Jean-Georges Vongerichten (The Kimchi Chronicles; Simple to Spectacular) has written or co-written superb cookbooks before, but there is something special about this one. The recipes in Home Cooking with Jean-Georges aren't the specialties that have made his restaurants worldwide favorites; they are the delicious meals that he concocts for his family when he's away from work. These tasty offerings include Herbed Sea Bass and Potatoes in Brother; Lamb Chops with Smoked Chile Glaze and Warm Fava Beans; Crab Toasts with Sriracha Mayonnaise; Watermelon and Blue Cheese Salad; and, let us never forget, Fresh Corn Pudding Cake. For home cooks, the purest form of self-indulgence.
French Toast With Roasted Apples
Serves 4
2/3 cup whole milk
2/3 cup heavy cream
1/2 cup sugar
1 large egg
1 large egg yolk
1/3 vanilla bean, split lengthwise and seeds scraped, pod reserved for another use
4 (1-inch-thick) slices brioche, preferably day-old
3 tablespoons unsalted butter, plus more for the pan
2 Golden Delicious apples, peeled, cored, and cut into eighths
Creme Anglaise, optional
Caramel Sauce, optional
Confectioners' sugar
Whisk together the milk, cream, sugar, egg, yolk, and vanilla bean seeds until the sugar dissolves. Arrange the brioche slices in a single layer in a shallow baking dish. Pour the milk-egg mixture over the bread, submerging the bread. Cover with plastic wrap and refrigerate until the bread is completely soaked and almost too soft to handle, at least 1 hour and up to overnight. When you're almost ready to serve, preheat the oven to 400°F. Generously butter a small rimmed baking sheet. Arrange the apples in a single layer. Dot the apples with 1 tablespoon of the butter. Roast until golden brown and tender, about 10 minutes.
Meanwhile, melt the remaining 2 tablespoons butter in a large ovenproof nonstick skillet over medium-low heat. When the butter foams, use both hands to very carefully transfer the soaked brioche slices to the pan. Cook until golden brown, about 5 minutes, then carefully flip. Transfer to the oven and bake alongside the apples until golden brown and puffed, about 5 minutes. Serve the French toast with the apples and the crème anglaise and caramel, if desired. Dust with confectioners' sugar.
Overview
Join one of the world’s greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges.Though he helms a worldwide restaurant empire—with locations in New York, Las Vegas, London, Paris, and Shanghai—Jean-Georges counts his greatest joy in life as family first, then food. In Home Cooking with Jean-Georges, he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones.
A few years ago, Jean-Georges...