This fall, I'm roaming the West Coast, and taking a trip to NYC, to talk about food with all of you and to share this book I love. Mark your calendars and please come say hello... I'd be thrilled to see you!
*Big Launch Party ~ Book Signing and Popsicles in the Edible Schoolyard Garden ~ BerkeleyOmnivore Books will be selling copies of the book.
Open to the Public. Kids are welcome. Bring a friend. The more the merrier!
*Book Signing and Conversation ~ Corte Madera
With Kimberley Hasselbrink of The Year in Food and Vibrant Food
*Book Signing + Demo ~ Seattle
*Book Signing and Tasting ~ Portland
*Book Signing ~ New York City
*Yummy Supper Cooking Class to Benefit the Edible Schoolyard Project ~Berkeley
Pair up with one of your favorite kids (your own, a grandchild, niece/nephew, or young buddy) and let's cook and eat a few of my favorite recipes in the amazing ESY Kitchen!
All proceeds benefit The Edible Schoolyard Project. Space limited to 30 participants.
*Yummy Supper Cooking Class to Benefit the Edible Schoolyard Project ~Berkeley
Pair up with one of your favorite kids (your own, a grandchild, niece/nephew, or young buddy) and let's cook and eat a few of my favorite recipes in the amazing ESY Kitchen!
All proceeds benefit The Edible Schoolyard Project. Space limited to 30 participants.
@ The Book Club of Calufornia's Symposium, "A Feast for the Eyes: Gastronomy & Fine Print"
*Book Signing + Tasting ~ San Francisco
Come to the Ferry Building for the Harvest Festival - I'll be signing books at Stonehouse Olive Oil!
*Book Signing + BBQ Sauce Demo at Oaktown Spice Shop ~ Oakland
FRENCH TOAST SANDWICHES with Peaches and Mozzarella
recipe and photo excerpted from Yummy Supper: 100 fresh, luscious & honest recipes from a {gluten-free} omnivore
Sandwiched between two slices of French toast, peaches get juicy and sweet inthe hot oven, and are oh so good with warm, melty mozzarella. Add a drizzleof maple syrup . . . yum!
While I am partial to the peach and mozz combination, you can make thesesandwiches with all sorts of other fillings—baking French toast is an easy way tofeed a crowd for breakfast or brunch. In the winter, try sliced pears with mozzarellaor even Parmesan. You can also stuff your French toast sandwiches with jam and creamcheese any time of year.
INGREDIENTS makes 4
- 2 eggs
- 1⁄2 cup milk
- 1 tablespoon maple syrup, plus more,warm, for serving
- 1⁄2 teaspoon vanilla extract
- Pinch of sea salt
- Sprinkle of ground cinnamon
- 8 slices sandwich bread {GF folks: I particularly like Canyon Bakehouse 7 Grain Bread here}
- 4 tablespoons salted butter
- 3–4 ounces fresh buffalo or cow’smilk mozzarella, thinly sliced
- 1 peach, pitted and sliced into 16 thinwedges
Preheat the oven to 375°F. Generously coat a large baking sheet with butter.In a wide shallow bowl, whisk together the eggs, milk, maple syrup,vanilla, salt, and cinnamon.
Submerge each slice of bread in the eggy batter for 30 seconds or so. You want to coat the bread but not let it get soggy. Place all 8 slices of batteredbread onto your greased baking sheet. Bake in the hot oven for 10 minutes.
Remove the baking sheet from the oven and flip all the slices of bread. Tucka nub (teaspoon or so) of butter under each slice of toast before returning thebaking sheet to the oven. Top half of the bread slices with a layer of mozzarellaand four peach wedges. Continue to bake for 8 to 10 minutes, until all the toast isgolden brown and the mozzarella is nice and melty.
Assemble the sandwiches and generously drizzle warm maple syrup overthe top. Serve right away.
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