Comments on: Baked French Toast with Orange Blossom Maple Syrup http://www.amyglaze.com/baked-french-toast-with-orange-blossom-maple-syrup/?utm_source=rss&utm_medium=rss&utm_campaign=baked-french-toast-with-orange-blossom-maple-syrup 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Thu, 09 Apr 2015 20:36:56 +0000 hourly 1 https://wordpress.org/?v=6.7.1 By: wattacetti http://www.amyglaze.com/baked-french-toast-with-orange-blossom-maple-syrup/#comment-13816 Mon, 06 Apr 2015 15:58:12 +0000 http://www.amyglaze.com/?p=6059#comment-13816 Aloha-ha Chef!

It’s recipes that this that differentiates you (a real chef) from the wannabe like moi (who likes to eat and have delusions of kitchen grandeur). You transform stuff to make things even more delicious that people want to make and eat, while I make from scratch chile with short ribs that loses to Old El Paso ground beef chili mix with canned red kidney beans.

My prawn cocktail (http://www.ivanshaw.com/prawn-cocktail/) seems to be popular with the Brits though I suspect it’s more for its architectural form and not because it might be palatable.

This is really a great pain perdu recipe and since I happen to have about 500 ml of foie gras fat, I will take your suggestion to make a little foie gras butter. Because why have just delicious butter when you can have a smidge of foie gras with the butter.

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