Eating Local in Phoenix


French Toast
August 22, 2011, 12:33 am
Filed under: breakfast, challenge, recipe | Tags: , , , , , , , , ,

Published February 21, 2011
Local BreadI don’t know exactly when the weekly ritual of buying bread from a door to door sales-family started. I can’t remember if it’s been one year or two since the blond, pigtailed girls began showing up at my parent’s doorstep. And I don’t fully remember their story.

What I do remember, however, is my first taste of this bread – made from a secret family recipe – and the way it tugged and pulled and slowly dissolved with each careful bite. I remember the handful of times when it arrived still warm from the oven and a thick slab of salted butter melted into the strands of dough. I remember when my Dad left the required $3 in an envelope taped to the front door with a crooked note, “One small loaf, please,” because he was outside mowing the lawn and didn’t want to miss his chance to buy our weekly bread.

YogurtIt’s funny how such a simple ritual can become transformative. As a family, we aren’t big bread eaters, yet, every week we diligently buy a loaf. It’s become important to us. Important to support this entrepreneurial family, important to share the homemade bread over our weekly family dinner. And, if it lasts long enough – important to use that slightly stale bread for breakfast.

The flour and yeast of this “swiss’ bread probably aren’t local. The family, however, is from a few blocks away – and that’s good enough for me.

There are a lot of reasons for eating local – from keeping more of your dollar in the local economy to reducing our nation’s dependence on foreign oil – but, personally, my interests revolve around keeping me connected to my place, my little postage stamp of native soil.

EggsI celebrate the 800 types of citrus in season at the moment, get excited for local pork and taste the earth in local wines. This is how I know what home is, this is how I feel connected to my place and this is how I celebrate what Arizona has to offer.

This is Phoenix. This is my neighborhood. This is home.

French Toast

You can make this recipe with milk, or use homemade yogurt thinned with lemon juice to achieve the same effect. Personally, I love the yogurt from Udder Delights.

French ToastIngredients:
8 slices bread
4 Tbsp unsalted butter
1 cup milk (or 3/4 cup yogurt and 1/4 cup freshly squeezed lemon juice)
4 medium eggs
2 Tbsp sugar
3/4 Tsp cinnamon
1/4 Tsp salt

Beat the eggs, milk or yogurt mixture, sugar, cinnamon and salt in a medium bowl. Transfer this mixture to a large, shallow baking dish or plate.

Soak two pieces of the bread in the batter – about 30 seconds per side. Meanwhile, melt 1 Tbsp of the butter in a large, nonstick skillet over medium heat until it begins to brown – swirling it to coat the entire pan. Remove the bread from the batter, allowing any excess to drip back into the dish. Lay the bread into the hot pan.

Cook until both sides are golden brown, about 2 1/2 minutes per side. If using the yogurt mixture, keep an eye on the bread – it has a tendency to stick and may require extra butter. Transfer the French Toast to a wire rack and keep warm in a 200 degree F oven, or serve immediately. Repeat with the remaining bread, batter and butter.

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