Wish Upon A Dish: Big Snow is coming!!!!

December 26, 2010

Big Snow is coming!!!!

Breakfast this morning was French Toast and Turkey Sausages. Getting carbed up for the Blizzard.

It would have to snow Big Time when I HAVE to travel to South Jersey to take my Dad to 2 Dr's app'ts. I'm not sure they will even open the office on Monday and he runs out of 1 med on Monday.

I guess the best thing is to talk to the doctor and make sure he can miss one day, ask them to call in a prescription and he can pick it up at the CVS where he is staying.

I am not even sure how much the snow will effect the traveling on the NJ Parkway, they do keep it clean......plus

We live in northwestern NJ where it will snow less, so getting out of here tomorrow AM will be not so bad, but, it will get worse as we head southeast, so there is no way to know how the roads will be.

If it wasn't for the fact that he needs a prescription filled, we would just go on Tuesday or Wednesday.

With no plans in place we still need to eat before we take off in the snow, so I am making a Strata.

You have to let the bread cubes soak up the egg/cream mixture overnight then bake it off in the oven in the morning.

Blizzard Strata
* 2 cups day old Italian or French bread, 1 1/2" cubes
* 1 cup milk or light cream
* 3 eggs
* Any leftover egg mixture from French Toast
* Chopped ham
* Chopped peppadew peppers
* Minced red onion
* Grated Smoked Cheddar Cheese
* Grated Parmesan
* Salt & pepper

Bake at 350F for 45 minutes until top is GB&D (pics tomorrow).
Let rest 15 minutes, slice and serve.

Dinner tonight is French Onion Soup.

I french-cut 1 large sweet onion and saute them in 3 tablespoons butter till they caramelize, about 30-40 minutes.
Squeeze about 2 tsp tomato paste from a tube and saute for 1 minute. Add 1/4 cup red wine and reduce. Add 1/2 cup white wine, 1 tsp dried thyme leaves and 2 cups good beef stock.
Cut up another 1/2 onion and add to the liquid and simmer until they are soft and tender.
Add salt & pepper to taste.
Add 2 tbls apple juice, 2 tbls dry sherry and simmer to combine.

Cut 4 bread rounds out of french bread and grate 1 oz of Gruyere Cheese.

Toast bread, place on soup in crock, lay one slice provolone cheese on bread then grated Gruyere.
Place under broiler until cheese is GB&D.

Serve with some grated Romano, a salad and a Pinot Gris.

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