Sunday, April 15, 2018

pistachio-almond bostock and another version

I don't like french toast. sorry. I've tolerated so many french toasts-including the french toast I MAKE which is seldom and is actually pretty good-according to the hubby-bee.

I've had french toasts made by my mother in law, by a hotel kitchen, chain diners, local breakfast place, etc. Just because I thought the people making them was the problem. I realized after maybe my 12th french toast samplings, it was me who's the culprit. I just don't understand the sogginess of the eggs in the bread then more sogginess by the syrup in it. Sorry again.

Like the break-up line "it's me, it's not you" is true when it comes to french toast.

Without researching, I later found out there's an alternative for French toast: the Bostock. It's the real french toast from France and it's easier to make. It's not soggy after being cooked and there are other alternative ingredients to make it. Well, at least in my opinion. You know me: the 'substituter' (and yes-there is NO word like that!)

Bostock is typically made with a slice of brioche (an egg-y, buttery, French loaf of bread) smeared with  frangipane (almond butter or paste mixed with eggs and sugar) and topped with slivered almonds, baked for a few minutes and sprinkled with powdered sugar. I haven't blogged about the Almond Bostock recipe because it's actually all over the internet for you and me to find.

I have some jars of pistachio butter/paste laying around. I bought it on clearance. What better way to use it but to make a pistachio-almond bostock. I don't have pistachios but I have the slivered almonds, so that's what I used on top of the frangipane.

You will need: 

1 quarter sized pan/cookie sheet (9 x 13) or any size
1 pastry brush


4, 2" slices of brioche bread
1 cup pistachio butter or paste
1 egg
1 T sugar
1/4 t vanilla extract
1/3 cup anisette wine
1/2-2/3 c slivered almonds
2 T powdered sugar


Preheat oven to 350° F. Line the cookie sheet with parchment paper

In a small bowl, stir together pistachio butter or paste, egg, sugar and vanilla extract. set aside. Brush 1 side of the sliced breads with the anisette wine. Equally spread the pistachio-egg mixture on the anisette side of each sliced bread.

Bake on center rack for 5 minutes or when tops of each bread are bubbly and light brown. Remember, there's egg in this recipe. They are ready when bottom of each bread are slightly toasted.

  • PB & J Bostock. 1 cup peanut butter, 1 egg, 2 T honey, 1/4 t vanilla extract. Stir to combine well. 1/2 c concord grape jam (crushed grapes) or jelly (juice of grapes). Raw, dried peanuts. Powdered sugar.


Sunday, April 8, 2018

Special Tor-tang Talong (eggplant omelette or foo yong) with Ham. EASY recipe.

To print recipe immediately, click print friendly link on the top right of this post.

If your eggplant is large and wide instead of long, like the Chinese/Japanese kind-you "Improvise, adapt, overcome." (Quoting again Clint Eastwood from the movie "Heartbreak Ridge" 😁). 

Here I sliced the eggplant crosswise and grill them already cut instead of grilling it whole. I did not dip it but cooked it like an egg foo yong as I do not want the eggs mixture wasted. 

Some people brush it with oil first before grilling. Some even pan fry it to pre-cook the eggplant. And some par-boil it. I just grill it as it is since I do not want it too greasy or 'wet' or soggy before even the final cooking. Eggplant is a very watery vegetable, hence I don't want the extra liquid in it.

This is a recipe created around 1 jumbo eggplant. If you have the long ones, just work around this recipe to make your 'tortang talong' a reality.


1 jumbo or xlarge eggplant (About 8 x 4)
8 eggs
3 t flour
1/4 c milk 
1/3 c finely chopped onion
1/2 c finely chopped cooked ham (optional)
1/2 t garlic powder
1/2 t cracked black pepper
2 t sea salt
Cooking oil  


1/3 c low sodium soy sauce
3 T fish sauce (Optional; subs w/ soy sauce.)
2 T lemon juice

Stir to combine. Set aside. You can also eat this with (banana or regular tomato) ketchup instead.


1. Slice the eggplant crosswise 1" thick. My eggplant had 9 slices. Set aside. In a medium bowl, whisk the remaining ingredients (except the cooking oil) until well incorporated.

2. Preheat your grill to 450° F. Grill the sliced eggplants-2 minutes each side or until each side is black (but not burnt) and the middle/inside part is squishy wet. Try poking it with a fork or a quick press with your forefinger. It should not bounce back and feels like a wet foam.

3. Preheat 1/3 c cooking oil on medium high heat in a wide, flat frying pan; 2 minutes. Place the grilled eggplants in threes or fours, depending upon the size of your frying pan. Scoop 1/4 c eggs mixture on top of each eggplant. It will cook quickly if you preheated your pan well, so be ready with your spatula.

4. As soon as you notice that the bottom of the eggs has cooked, make a cut using your spatula in between the egg mixture in 3's or fours to separate the eggs. Then turn each eggplant to cook the other side.5. Pour 1 T of egg mixture on each eggplant to coat the hot/cooked side (facing you.

5. Flip two more times each side to fully cook and set the eggs-ham mixture on the eggplant.