Very gloomy today; rain and clouds. The Willamette Valley has been hit with a stormy weekend. This is not good for the wine grapes we are trying to ripen throughout the area. Such odd summer weather already has the ripening process behind schedule, and this rain storm is not helping one bit. Let’s not mention the disease pressure in the vineyard rain can create. Ugh.
So instead of sitting around and thinking about it, I decided to make a yummy breakfast. One that would put us into a better mood. This is a simple idea,and it’s big on flavor.
It literally takes minutes to prepare and everyone will be singing your praises.
Sift confectioners’ sugar into a small bowl, then stir in ricotta cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk.
Trim the crusts off 12 slices of sandwich bread and using a rolling pin, roll out the bread to flatten. Add 1 Tablespoon of the sweetened ricotta cheese to each slice, fold over and pinch the edges together. (The edges will seal during cooking.)
In a large skillet, heat 2 Tablespoons extra-virgin olive over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet.
Cook, turning once, until puffed and golden, about 3 minutes. Dust with more confectioners’ sugar before serving. Syrup is good too.
Cannoli French Toast
From Everyday
1/4 cup confectioners’ sugar plus more for dusting
1 cup ricotta cheese
2 eggs
1/2 cup milk
12 slices sandwich bread, crusts removed
2 Tablespoons extra-virgin olive oil
Sift confectioners’ sugar into a small bowl, then stir in ricotta cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk.
Trim the crusts off 12 slices of sandwich bread and using a rolling pin, roll out the bread to flatten. Add 1 Tablespoon of the sweetened ricotta cheese to each slice, fold over and pinch the edges together. (The edges will seal during cooking.)
In a large skillet, heat 2 Tablespoons extra-virgin olive over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet. Cook, turning once, until puffed and golden, about 3 minutes. Dust with more confectioners’ sugar before serving. Syrup is good too.
One Year Ago Today: White Cheddar Cheese Soup
