As twenty-something Parisians know, it’s not always easy to find an apartment with an oven. The saf sad truth of smaller apartments in the City of Lights. We all hate to accept it’s true, but know it is. Of all of the apartments I’ve lived in across this city since 2008, only 2 have ever had ovens. After 3 years in our current nest with an itty bitty kitchen and lack of the magical thing that is an oven, we are taking the leap and moving. And yes, a hole for an oven was part of the criteria.
That said, I am obviously daydreaming of all of the baked things on my ‘Nom Nom’ Pinterest board that I’ll enfin be able to make for my honey and for friends. Gratin, lasagna, roasted vegetables, homemade pizza… my dreams are soon going to come true.
What are your favorite things to bake or roast? Here is some inspiration for recipe adventures I’m really looking forward to having:
Discover my food porn Pinterest board here.
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Ivy Chang featured me on her Inside Kitchen Project series a few months ago. When she asked I knew exactly what I wanted to make: my mom’s French toast that I grew up eating.
It’s insanely simple and quick, but so delicious. I have memories of running up the stairs like a crazy person and plopping myself on the high metal stools we had in our kitchen, in pajamas, with a ginormous glass of OJ, as soon as my mom yelled down to tell us breakfast was ready. I always stacked 2 slices of French toast, covered them with maple syrup and cut them in a grid of 9 squares. Why you ask? I have no idea. But hey, it’s funny to think about. This recipe always hits home for me, it’s quick and hearty and brings back so many memories of breakfast at home in the Rockies with the family.
– 8-10 slices of your favorite sandwich bread
– 2/3 cups milk
– 4 eggs
– 2 tablespoons cinnamon
– A smidgen of vanilla extract
– Maple syrup (optional)
– Berries & bananas (optional)
1. Mix eggs, milk, cinnamon, and vanilla in a bowl.
2. Melt a bit of butter in your skillet.
3. Soak your bread slice in the egg mixture, both sides.
4. Place that bad boy on your skillet and leave until golden on both sides.
5. Serve with maple syrup, berries and banana slice to taste, with a big glass of juice or a cuppa Jo.
Discover more Inside Kitchen posts over on Ivy’s blog.
Gratin is one of my favorite things. I love casseroles. Basically anything involving heaps of flavors cooked with cheese has always been my calling. I’m pretty sure it all started with discovering broccoli cheddar casserole at Thanksgivings. One weekend for a game night at home with friends, Olivia threw together a casserole with some veggies from the in-law’s garden and it was magic.
Gratins are easy dishes that just require only an oven and all of your favorite ingredients. That’s another reason I love them, they are so simple! For this recipe we went with kale, butternut squash and potato, topped with cheese, obviously.
What you’ll need :
A pan or two
2 handfuls of kale
1 sweet potato
2 medium-sized potatoes
3 cloves of garlic cut up
Grated cheese (I prefer Emmental or Cantal)
Salt & pepper
Spices (Paprika, Herbs)
Cook the butternut squash, zucchini and potatoes prior to baking. Chop the squash, potatoes and kale up. Butter your pan and layer in the ingredients (I always start with potatoes). Throw in your garlic, salt, pepper, and spices in between the layers. You can also put cheese in between layers if you’re a cheese lover. Once approaching the top of the pan, leave at least 1cm to pile on some cheese to bake and add that extra gratin goodness. Bake the gratin until all cheese is melted and the top is golden brown. Serve while hot, and enjoy.
Cooks for 6-8 hungry people, plus leftovers (I’m bad at judging quantity). It’s easy to go overboard, but it saves well for a couple of days.