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Home Cooking with Jean-Georges: My Favorite Simple Recipes Hardcover – November 1, 2011
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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
Crème Anglaise, optional
Caramel Sauce, optional
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.
- Russ Parsons, Los Angeles Times
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Top Customer Reviews
3/29/12 - Update: I made the fettuccine with Meyer lemon cream sauce the other night... WOW. Normally any sort of alfredo sauce makes the whole dish heavy and fatty, but the Meyer lemon really cut through all of that and made it surprisingly light and refreshing. I definitely recommend this one.
For so-called sophisticates, we were rubes. We knew that Jean-Georges Vongerichten had hit New York as a prodigy: head chef of Lafayette at 29. That his restaurant, Jean George, was one of five restaurants in New York to have been awarded three stars by Michelin. And that, as Sam Sifton wrote in The Times, his empire was growing so fast he had opened "roughly 6,000 restaurants... on Earth and other planets in the last year."
ABC Kitchen, we imagined, was a casual restaurant. Well, for all its apparent informality, it's quite serious about its mission: "regionally-grown, organically focused cuisine that is rooted in cultivating a safe relationship with the environment and our table. "Or as Sam Sifton translated: "ABC Kitchen represents fantasy, wealth without guilt, socially responsible hedonism. Resistance is futile. Obey."
As we took seats at the bar --- our new discovery: sit at the bar --- we had no idea that a casual restaurant could be this good. Just reading the menu was a thrill. With difficulty (and with guidance from a bartender who had come to work at ABC Kitchen because he'd been spending a fortune here as a diner), we chose sweet corn with cotijac cheese and lime ($11), grilled maitake mushrooms with goat cheese and Fresno pepper vinaigrette ($12) household ricotta ravioli with herbs and tomato sauce ($15 for four, $23 for six) and roast carrot and avocado salad with crunchy seeds, souu cream and citrus ($16).
One of the all-time great meals? Yes, but that's a cliché.Read more ›
Sometimes it's just being reminded of something we like but haven't had in a while...like the artichokes w/vinaigrette. Other times, it's something that perhaps I should have thought of, but never did...like summer squash w/Parmesan, and the tip to roast it on a rack to let the moisture drain so the pieces become crispy.
I also enjoyed varied ingredients, but focusing on home cooking the way I like to do it.
Recommended for all cooks.
Most Recent Customer Reviews
The book arrived in perfect condition. Full of lovely pictures!Published 6 days ago by Kindle Customer
This is a terrific cook book. I live in the area of Waccabuc, where he resides. The receipts are quick and easy for summer when the cook wants to enjoy the weather too. Read morePublished 5 months ago by George Peterkin
We have tried a number of recipes from here and they have worked out well. Strongly recommended.Published 11 months ago by Barun Chandra
Got the book as a recommendation from a friend. Really tasty and easy to make recipes.Published 17 months ago by K.T.