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Pain Perdu (French Toast)

What we call French toast, the French call pain perdu. Fried in butter and served covered with powdered sugar, Pain Perdu is considered dessert in France. The following version is oven-fried, making it easier to prepare for a crowd.

• 6 large eggs
• 1 1/2 cups milk
• 1 1/2 teaspoons pure vanilla extract
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 10 to 12 thick (1/2 to 1/3 inch) slices day-old French or Italian bread
• 4 tablespoons unsalted butter
• Powdered sugar
• Maple syrup (optional)

1. In a large bowl, whisk the eggs, milk, vanilla, sugar, and cinnamon until blended. Arrange the bread in a large shallow baking dish, layering or slightly overlapping the slices, if necessary. Pour the milk mixture over the bread and let stand for at least 30 minutes, carefully turning the bread with a wide spatula and rearranging it so it is evenly moistened halfway through the standing time.
2. Position one oven rack in the upper third of the oven and one in the lower third and preheat the oven to 400*F (205*C). Put 2 tablespoons of the butter on each of two baking sheets with sides and place in the oven until the butter melts and pans are hot, about 5 minutes. Tilt the pans so the butter covers them evenly. Remove from the oven.
3. Place 5 to 6 slices of the soaked bread on each of the hot pans, spacing them evenly. Bake for 15 minutes. Take the pans out of the oven and turn each piece of bread over with a wide spatula. Return the pans to the oven, placing the one from the top rack on the bottom rack on the top, and bake until the bread is puffed and evenly browned, 15 to 20 minutes more.
4. Transfer to a platter, dust with powdered sugar and serve with maple syrup, if desired.
   Makes 10 to 12 servings.

Tahu Telur

Sauce:

• 1 tablespoon peanut oil
• 1 small onion, very finely chopped
• 2 cloves garlic, finely minced
• 1 firm, ripe tomato, finely chopped
• 2 tablespoons dark soy sauce
• 2 tablespoons water
• 1 tablespoon sugar

Omelettes:

• 3 squares fresh bean curd
• 3 large eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 green onions, finely chopped
• Peanut oil for frying

Til Ke Aloo

Potatoes with sesame seeds side dish.

• 6 to 8 medium potatoes
• 6 tablespoons vegetable oil
• 2 teaspoons whole cumin seeds
• 2 teaspoons black mustard seeds
• 2 tablespoons sesame seeds
• 1 teaspoon salt
• 1/8 to 1/2 teaspoon cayenne pepper
• 1 tablespoon lemon juice

Chicken Gyros with Dill Sauce

• 1 cup plain yogurt
• 2 tablespoons plus 1 teaspoon chopped fresh dill
• 2 large garlic cloves, finely minced
• 1 teaspoon plus 1 tablespoon fresh lemon juice
• 1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• 2 medium onions, thinly sliced
• 4 fresh pita bread rounds, heated
• Salt and freshly ground pepper to taste

1. In small bowl blend together yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice. Season with salt and pepper. Set aside.
2. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken with oregano, 1 teaspoon dill, salt and pepper. Sauté until browned and cooked through, about about 5 minutes. Transfer to a bowl.
3. Add 1 tablespoon oil to skillet and sauté onions until golden brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.
4. Top pita rounds with chicken mixture. Spoon dill sauce over chicken and serve. This sandwich is folded in half and eaten. Pass the extra sauce, as desired.
   Serves 4.

Grilled Miso Chicken Breasts

Miso marinade adds a rich flavor to this Japanese country-style grilled chicken.

• 2 tablespoons light soy sauce (usukuchi shoyu)
• 2 tablespoons saké
• 2 tablespoons mirin
• 2 tablespoons light miso
• 2 green onions, crushed and slivered
• 1 teaspoon minced ginger root
• 1 garlic clove, minced
• 8 boned chicken breast halves, skin intact
• 1 tablespoon seven-spice powder (optional)

1. Blend soy sauce, saké, mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight, turning several times.
2. Preheat a hibichi, portable tabletop grill or charcoal grill.
3. Shake marinade off chicken; pat dry. Place skin-down on hot grill. Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside. When chicken is done, sprinkle with sesame seeds and spice mixture.
   Makes 8 servings.

Hot and Spicy Quail (Chim Cut Ro-Ti)

Vietnamese are fond of game birds, especially in the north where there is not as great a variety of food as in the south. The use of chili peppers is the legacy of Portuguese visitors who arrived as early as the sixteenth century.

• 4 dressed quail
• 4 tablespoons sesame oil

Marinade:

• 2 tablespoons vegetable oil
• 3 cloves garlic, crushed or 1 tablespoon garlic puree
• 4 spring onions, chopped
• 1-l/2 inch of lemon grass root, chopped
• 1 teaspoon chili powder or paprika
• 1 tablespoon fish sauce (nouc mam)
• 1 tablespoon palm sugar
• 1 teaspoon salt
• 2 tablespoons water
• Lime juice

1. Split quail down the bony side and flatten to get a broad breast. Score breast with deep cuts.
2. Make the marinade by heating vegetable oil in a skillet and frying garlic, onions, and lemon grass for a few minutes. Add chili powder, fish sauce, sugar, salt, and water and simmer for 3 minutes. Remove and cool.
3. Marinate quail and chill for two hours.
4. Heat broiler or barbecue and broil for 15 minutes on each side, basting frequently with sesame oil and marinade, until bird is crisp, aromatic and sizzling. Serve with a good squeeze of lime juice over quail.