Sunday, June 5, 2011

Dear readers, please prepare for a summer of “Grilled ____________” recipes, because I’m officially in love. ”Can I grill broccoli rabe?” “Why not grill this sandwich?” “Grilled ice cream sounds pretty awesome” “What if I gave this cup of water some grill marks?”
You get the idea.



Grilled French Toast with Balsamic Strawberry Sauce and Chocolate Ricotta
Balsamic Strawberry Sauce
1 container hulled strawberries, washed and chopped3-4 Tbsp good balsamic vinegar¬†2 Tbsp sugar (I used brown, but typically you’d use white)
In a bowl, combine strawberries with balsamic vinegar and sugar. Allow to sit 15-20 minutes. Pour into a saute pan and bring to a slow boil on medium heat. Continue to stir as you prepare the rest of your ingredients. The strawberries will soften and the sugars and balsamic will make a dark red sauce.
Grilled French ToastDay old bread, sliced (I used Italian)Per serving:2 eggs1/4 cup milk1-2 tsp cinnamon 1 tsp vanilla1 Tbsp butterIn a shallow square or rectangular container, whisk eggs and milk together with cinnamon with a fork. Heat up grill (or griddle!) and melt butter. Once hot, dip bread in egg mixture, making sure both sides are covered. Add to grill and cook evenly on each side. Quarter turns will make a grill mark grid.Chocolate Ricotta3/4 cup ricotta (I used non-fat)2 Tbsp good cocoa powder1 tsp kosher salt2 tsp powdered sugar1 tsp vanillaIn a bowl, blend ingredients with a hand blender until incorporated. 
Assemble ingredients on a plate and serve hot.The chocolatey ricotta balances out the sweet tanginess of the balsamic strawberries. The pictures would have been a lot better if I hadn’t been so eager to eat.






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