On a recent visit to Central Cali I was having such a good time that I decided to go off my diet for a day or two . . . or three. Hey, you don’t have to be Sherlock Holmes to figure out this mystery — I went a little wild –okay, a lot wild!!! I was staying near Salinas, which is known as the “Salad Bowl of America.” Now when I was growing up in Big Sur we would make weekly runs up the coast past Monterey to Moss Landing, a sleepy little beach and fishing community still to this day, to pick up produce, at about the only such market around, called the Thistle Hut. It’s still in business today, but it ain’t got nothin’ on a newer place there called the Whole Enchilada Produce Market! This place is amazing; both the quality of the produce and rock bottom prices blew my mind, especially since I’ve been living in LA and shopping at Whole Foods — do the math.
And it just so happens that the friend I was staying with is buds with the owner of that establishment! So it should come as no surprise that not just this recipe but another three or four more to come were made from the beautiful produce we purchased on our daily trips to the WEPM. I did not stop cooking for two days straight and everything came out so good I couldn’t decide which one to post first! As you know I’m always on a diet and looking for clever ways in recipes to replace fat, sugar, etc. with healthier alternatives — but I gotta warn you, none of the recipies from this trip are diet fare; we’re talkin’ ’bout “(This) Girl’s Gone Wild (For Food)” — no nudity involved aside from the ingredients! I had a blast, and this is what I’ll start with: Breakfast!
Stuffed French Toast With Sauteed Ginger Mangoes:
Have ready a medium saute pan, and another to do the french toast in.
Here’s what you’ll need:
1 stick butter
1 loaf sourdough bread
1 package cream cheese — don’t even think about the reduced fat kind but do not use whipped
A dash of whole milk to put in the eggs
Ground Ginger4-5 ripe mangoes, peeled and cut off the pit in 1-1/2 inch pieces
4 tbs. brown sugar
4 tbs. honey
Put a little dash of sea salt in the eggs and the mangoes because a small amount of salt makes sweet stuff really POP! (I told you I went a little crazy, right?)
Okay, so make the cream cheese sandwiches ahead of time and set aside, so that when the mangoes are almost done, you are ready to rock and roll.
Whip the eggs and milk together with a dash of each spice, then set aside.
In the saute pan melt 1/2 a stick of butter over medium heat and add mangoes.
Saute for a minute or three and add:
1/2 tsp nutmeg
1/2 tsp cinnamon
1 or 2 tsps ground ginger
and a dash of sea saltBring to a nice simmer for 3-4 minutes, and turn to the lowest heat.
Next do the sandwiches in batches if necessary using 1 tbs. of butter for each batch you do,
over medium high heat to get a nice golden brown.
Spoon the mangoe mixture over the sandwiches, sprinkle with powdered sugar and serve.
And as always, enjoy!!!
LIVE,LOVE, LAUGH, COOK!!!
© Jennifer Green Alger 2010
© Jennifer Green Alger 2010