Exploring the world of Food, Beverages, Cooking, and Recipes trying new things and revisiting old favorites
It seems like in almost every cooking course I take or hands-on class I do, I end up chopping onions. Even a volunteer project I participated on has us processing large, industrial bags of them for soup or other meal prep. To say I’ve become a semi-pro at it might be bragging a bit, but a few months ago, I realized that I was demo-ing this technique to others frequently. I thought that a set of instructions would make a good addition to the list of Kitchen Witch Tips on the site.
Finally, after having digested my post-Thanksgiving binge of Food Network programming, I can once again face my stack of holiday food magazines and think about planning some new meals. Having seen an overwhelming number of suggestions and preparations for holiday leftovers, the one that really stood out wasn’t the “101 ways to make last night’s mashed potatoes appetizing again.”
It was, instead, a segment that appeared on Thanksgiving weekend Friday on The Today Show. Tyler Florence was demonstrating to Lester Holt how to make Stuffed French Toast using challah and leftover cranberry sauce from a can. Stuffed French Toast is one of those things that I love to get when I eat brunch out someplace, but which I’ve never gotten around to trying to make at home.
