French ToastI realize I have been drifting from the "grilled" theme of late, but I thought this french toast was worth documenting for a couple of reasons:
1. The actual cooking was picture perfect thanks to a "guest" chef
2. It tasted REALLY good and it had been a long time since I had french toast
3. I think part of the reason it was so good is that we used homemade vanilla extract, rather than a bottle from the spice aisle.
A little over a year ago I traveled to Madagascar and brought back a package of fresh vanilla beans. Not knowing what else to do with them, I put two in a small bottle of Appleton Estates dark rum and let them sit for several months. The resulting liquor is vanilla "extract" and its amazing. Frankly, I am pretty sure you could get 95% of the way there by doing the same thing with fresh vanilla beans from the spice aisle.
1. The actual cooking was picture perfect thanks to a "guest" chef
2. It tasted REALLY good and it had been a long time since I had french toast
3. I think part of the reason it was so good is that we used homemade vanilla extract, rather than a bottle from the spice aisle.
A little over a year ago I traveled to Madagascar and brought back a package of fresh vanilla beans. Not knowing what else to do with them, I put two in a small bottle of Appleton Estates dark rum and let them sit for several months. The resulting liquor is vanilla "extract" and its amazing. Frankly, I am pretty sure you could get 95% of the way there by doing the same thing with fresh vanilla beans from the spice aisle.
