~ Notes from a New Orleans Foodie... in exile ~
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by Kevin Lacassin

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A New Orleans foodie and a product of hurricane Katrina, I've landed on both feet and have started a new life in the Tampa Bay area. A natural disaster changed my state of residence and you can take me out of New Orleans, but you can't take the New Orleans out of me.
 
This is my resource for all things New Orleans: food recipes, culture and history.  In addition, you can find my original recipes and a log of my cooking adventures.  My writing here is unedited and uncut... I don't outline or plan what I type on the page.... consider it a diary of dining and cooking.
 
If you are a Louisiana native who's landed in the Tampa Bay area, you may be feeling a bit homesick.  Check out my NOLA in Tampa page to guide you to the places and foods that will help you feel more at home.

Wednesday, June 28, 2006

Cream Cheese-Stuffed French Toast - A Breakfast Treat
Even though it has been almost a month since I've posted here, I haven't given up on the writing.  In fact, I've been so busy cooking and trying new recipes that it's left me little time to actually post them online.  I've done a tapas dinner (coming soon), a dinner party that featured pork tenderloin with brandy-mushroom cream sauce and even a couple elegant breakfasts, including a salmon and asparagus frittata and one of my new favorites, Cream Cheese-Stuffed French Toast.
 
Obviously I didn't invent the dish, but in an attempt to make a creative and tasty breakfast one Sunday morning, I borrowed a page from the former Sugar Magnolia restaurant (in New Orleans) to make one of their most popular brunch dishes, Cream Cheese-Stuffed French Toast with Strawberry Coulis.  After a couple of calls to my friend Tom and some piecing together of the recipe, I gathered all of the ingredients and made a dish that even impressed a certain young lady (though I think she enjoys almost anything I cook).
 
If you are looking for a great brunch dish for friends, family or even your kids, this is it.  Serve it as an appetizer before a savory brunch, or save it for dessert.  It is a bit time consuming, but don't let all of the work scare you, the end result is worth it.  And since today is my Mom's birthday, I suppose she would enjoy this meal if I was there to make it for her (I doubt my Dad had time to get up and make this before he went to work).  Enjoy, and Happy Birthday to my Mom and Aunt Judy!
 
 
Cream Cheese-Stuffed French Toast
Topped with fresh seasonal berry coulis
 
courtesy of Kevin Lacassin
www.NolaFoodie.com
 
Makes three to four pieces of stuffed French toast.
 
Ingredients
6 to 8 slices of bread, dried
3 Eggs (beaten)
Cinnamon
Brown Sugar
Butter
Vegetable Oil
 
French Toast Stuffing: 
1 package Philadelphia cream cheese (8 oz.)
Honey
Brown Sugar
Powdered White Sugar
Cinnamon
 
For stuffing, combine all ingredients together in a bowl and mix with a large spoon.  Add each ingredient to taste.
 
To make the stuffed French toast, spread the stuffing mixture between two slices of dried (or stale) sliced bread, just as if you were making a peanut butter sandwich.  Repeat until all of the mixture is used, for a total of three or four “sandwiches.”  The thicker the bread, the better off you are with the stuffing.  However, I have made it before with regular white sliced bread, but recently used the Sweet Buttermilk bread from Pepperidge Farm.
 
On a plate with slanted edges, make the French toast egg-wash by combining eggs, cinnamon and brown sugar.
 
In a non-stick fry pan, heat vegetable oil and butter.  Place the first French toast sandwich face down in the egg-wash for several seconds, then turn over to coat the second side.  Then place it in the heated pan to cook, this may take several minutes per side.  Make sure to keep the heat on medium, as a high heat can burn the butter.  Cook the French toast until it is golden brown.  Remove and let it drain on paper towels.
 
For plating, slice the French Toast diagonally, then dust with powdered sugar and top with seasonal berries or the seasonal berry coulis. 
 
Fresh seasonal berry coulis:
1 pint of berries (strawberries, blueberries or raspberries)
2 tbsp White Sugar
Juice of 1 Lemon
 
Heat a small saucepan and add berries, 2 tbsp of white sugar and squeeze in the juice of one lemon; stir all ingredients together.  The berries will cook down and render juices that will combine with the sugar to make a thick sauce.  Add extra lemon juice if necessary.  Continue to cook until your sauce is to its desired consistency, the longer it cooks, fewer whole berries will be present; 10 minutes should be adequate.
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Copyright 2004-2009 Kevin Lacassin

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"Notes from a New Orleans Foodie" Copyright Kevin Lacassin 
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