Coast Toast

When I was in college, I journeyed to southern California one spring break with 50 of my closest friends......not really, but it sure sounds good!  I went as a cook/chaperon for 50 high schoolers.  While there, we spent an afternoon at LaJolla Cove.  I fell in love with that little cove and dreamed about returning some day.  Little did I know that is would be almost 15 years later that I would return with my husband and daughter.  It is now a favorite place for our family. 

While there we always try to go to Brockton Villa for brunch.  If you are ever in the area, it is not to be missed!  All of the food is wonderful but their signature item.....Coast Toast......oh my!  They are so generous that they give this recipe away on their website as well as on recipe cards at the restaurant and I have tried in vain to reproduce the exact taste and texture.  While good and quite delicious, the real McCoy is even better.  And NO there is nothing about this recipe that fits in with the dairy free and egg free diet that we need to follow for Arthur's sake.

If you are looking for a great special occasion breakfast, brunch or even dinner entree, this is it!  I only make this once or maybe twice a year.  It is soo goood!

Toast Coast
compliments of Brockton Villa

1 loaf soft French bread (sliced)
1 qt. whipping cream
10 eggs
¾ cup orange juice
½ cup sugar
a pinch of salt
2 tbs. vanilla
2 tbs. orange flavoring

Combine liquid ingredients. Pour over bread slices. Cover and refrigerate at least one hour.

Remove bread and discard liquid. Spread butter on flat grill.

Cook bread until golden brown, then bake at 450° for 5 -7 minutes or until bread is puffed up like a soufflé. Dust with powdered sugar.

Serve immediately.

Serves 6

Notes:  I have not tried any substitutions on this.

Smoked Salmon Pasta

I have not made this in a long time primarily because we have not had any smoked salmon.  But if you received some as a gift for Christmas and have no idea what to do with it, well here is your recipe.

Smoked Salmon Pasta
(If Mimicreme is used, this will be dairy free)

ONLY serves between 3 to 4

8 oz gf spaghetti, capellini or linguine, cooked per directions
1/4 c pine nuts
2 T olive oil
1/3 c shallots, chopped (can substitute white or yellow onions)
2 cloves garlic, minced
1/3 c dry white wine (can substitute pasta cooking water with 1 T lemon juice)
1/4 c cream (we use Mimicreme)
1 T lemon juice
2 T lemon zest (divided)
2 T fresh parsley or dill, chopped
4 oz smoked salmon, cut into bite size pieces
fresh ground pepper to taste

Directions:
- Cook pasta per package directions for al dente.  If not using white wine, reserve 1/3 c pasta water for sauce.
- Heat large skillet on medium heat for 30 seconds.  Add pine nuts in single layer.  Stir occasionally until fragrant and lightly brown.  Remove from heat and set aside.
- Add olive oil.  Heat for 30 seconds.  Add garlic and shallots.  Cook for 2 minutes but do not allow garlic to burn.  Add white wine, lemon juice and 1 T of lemon zest.  Increase heat to a boil, reduce liquid by half.  Add cream and boil for an additional minute.
- Add cooked pasta, salmon, toasted pine nuts, parsley and lemon zest.  Season to taste and serve.

Notes:
(1) As previously stated, if Mimicreme is used, this will be a dairy free pasta.  You can also make this dairy free by omitting the cream altogether.  I have done both and it is delicious either way.
(2)  We have made this with shrimp or precooked chicken pieces as well.
(3)  Precooked broccoli or peas can also be added at the end.
(4)  If you would like to add mushrooms, do so before sauteing the garlic and shallots so that the garlic does not burn.
(5) Pine nuts are actually a seed; however, some experience cross-reactivity after consuming pine nuts.  Exercise caution.