University dorm food is supposed to be Mr. Noodles, eggs and cereal. I like to do things differently– especially because I have a tendency to get bored easily. I also detest fast food in North America (hence the need to cook rather than eat at readily available Wendy’s and Popeye’s). Having a mini-kitchen in my suite (a word used to refer to smaller dorms that include about 2-4 single rooms, a kitchen and a bathroom) definitely helps. It has allowed me to experiment with food and although I’m not quite sure whether I like cooking, I’ve come up with some pretty darn delicious dishes– a lot of which are not as visually appealing as this one.
Summer has begun and I now have more time for each of my meals than I did during the school year. No longer do I have to run out in the mornings with a toaster strudel dripping painfully hot filling on my fingers and no longer do I have to grab Jamaican patties on the go. I can actually cook. Too bad I’m moody with cooking. There are times when I abhor it and times when I adore it. I guess the morning I made french toast was an ‘adore’ day.
French toast as always been “slumber party breakfast”, a meal that us giggling girls would make, huddled around the stove, the morning after a night of make up, movies and boy-talk. The ‘many’ steps involved in making french toast, made it feel like a cooking adventure.
I’ve always made french toast with only milk and eggs. I don’t know where I got that recipe from, but that’s how I made it and I guess, that’s why I was never a fan. I read somewhere that making french toast involves vanilla and sugar. The last time I made it, about a week ago, this is what I did. One egg, about half a cup of milk, a tablespoon of sugar, a few drops of vanilla. Dip, fry, dip, fry and repeat. It’s so quick and easy, I think it should be considered “dorm food”. The only extra ingredient you would have to buy is vanilla essence. French toast made like this tastes almost like a cake or pancake. It’s soft, fluffy and has a slight crunch from the sugar caramelizing. I topped it with whipped cream and strawberries, but I’ve since discovered that whipped cream cheese, honey and almonds are an exotic, delicious topping.
You can even modify it to make it healthy– use skimmed milk, go easy on the sugar (or use Splenda), use whole grain or brown bread and top with honey or light whipped cream cheese.
Watch this space for more food– and my attempts at food photography.