All posts tagged: balsamic reduction

Savory French Toast

I’m not even joking, if a restaurant made this meal for me I’d happily shell out 20 bucks for it. (This is, of course, going by Western food prices in Korea.) This is one of the best brunch foods I’ve ever made and for good reason. Most of the time if I go into the kitchen I don’t really have much of a plan. At times I use recipes and I adjust and change them to fit my needs, tastes and available ingredients pretty much at a whim.  But, today, I researched the best way to make a crispy on the outside, creamy on the inside French toast. I went to a bakery 15 minutes from my home because I knew they had for real rustic French bread. I thought about what vegetables would taste the best with the eggy bread. I thought about what type of “syrup” was needed. So, the bottom line is, thinking about things ahead of time really paid off here. It’s amazing and pretty much my own recipe.  Bragginess :D. …

Salmon Steak + Balsamic Sauce

I bought the salmon steak because I wanted some fish with real heft. Little did I know that salmon steak has a whole lotta little pin bones that are impossible to take out. If you can get around this issue, and by that I mean not eat them like I kept doing, this is one TASTY recipe. Ingredients: 2 salmon steaks olive oil salt + pepper to taste For the balsamic sauce: 2 Tablespoons olive oil 3/4 cup balsamic vinegar 2 Tablespoons maple syrup 2 Tablespoons Dijon mustard 2 cloves of chopped garlic Directions: Preheat oven broiler. Brush olive oil and salt + pepper on the top and sides of the fish and place on nonstick baking sheet. Place the fish 4 inches from the broiler and broil until cooked. About 12-15 minutes depending on thickness and baste at least once. Meanwhile, place all ingredients for balamic sauce in a pan and heat over the oven. Once boiling, reduce to a simmer and simmer for about 15 minutes until its thickened. Let the fish sit for …