Six months into the pandemic… With all our routines and habits upturned, it’s now more important than ever to find ways to treat ourselves on a daily basis and find the positive in as many places as we can. One suggestion? Start your day with a special breakfast – it’ll set you up on the right track. Why wait for the weekend now that you don’t have to commute or rush out the door? This French Toast with Strawberry Salad recipe (adapted and translated from Cuisine Revisitée) is ready in less than 20 minutes and frankly tastes even better on a Tuesday morning when you’re struck by that familiar Groundhog Day feeling.
Slice a crusty seeded bread (sunflower is awesome here, but feel free to use whatever you have on hand) really thick, like at least 1 inch thick or more, and dip in a batter of egg, cream, milk, sugar and vanilla bean. Sear in hot butter until caramelized and you get these delicious browned crusts on the exterior.
Top with a quick strawberry salad which is simply a mix of fresh strawberries sliced in half (frozen would work in a pinch), a handful of dried currants, crushed peppercorns, thyme, lemon juice and powdered sugar.
The mix of fresh, crunchy fruits with a savory bite (thanks to the thyme and peppercorns) and the sweet, chewy bread is surprising in all the good ways. Such a winning breakfast and perfect for breaking up that boring morning routine. And the batter can be kept in the fridge for an even quicker set up the next day.
Don’t leave these indulgences just for the weekends….you deserve them every.single.day.
An easy way to up your weekday breakfast game, this sweet French toast topped with a fresh and crunchy strawberry salad is a crowd pleaser.
Cook Time:
15 min
Prep Time:
10 min
Yield:
6
Preparation
1. In a medium bowl, combine the sugar, vanilla bean seeds and eggs and whisk well until the sugar is completely dissolved. While whisking, add the cream and the milk. Set aside.
2. In another medium bowl, gently combine all the ingredients for the salad (except the butter) with a wooden spoon until the powdered sugared has melted. Set aside.
3. Melt the butter in a nonstick pan over medium heat until it foams a little. Dip a slice of bread into the cream mixture, drain, and put in the hot pan over the butter. Let it caramelize on both sides and serve with 1/6 of the strawberry salad on top.
4. If you have a sweet tooth, you can add a little bit of maple syrup on top of it all!
Ingredients
6 thick slices of seeded, crusty bread (sunflower bread is great here) 2 eggs 1 cup heavy cream 1/2 cup whole milk 75g sugar 1/2 vanilla bean Strawberry Salad: 500g strawberries, sliced in half 10 black peppercorns, crushed 100g dried currants 2 tablespoons powdered sugar Juice of one lemon 1/4 bunch of thyme, chopped 100g unsalted butter
Few villages embody the ideal of ‘small-town America’ as well as Cooperstown in central New York. Founded in 1786 by William Cooper, father of novelist James Fenimore Cooper, who wrote “The Last of the Mohicans” and other tales set in this region, the vintage postcard setting of the town has made it one of the most visited in the country.
It’s an ideal long weekend getaway from NYC – a 3.5hrs drive from the city or only an hour from the Albany airport. As soon as you enter the town you’re transported back to another time. Simply walking the three blocks long Main street conjures up scenes straight from a Rockwell painting with families eating ice cream next to retro storefronts.
If you didn’t know it already, Cooperstown is famous for something other than its vintage charms. It is home to the National Baseball Hall of Fame and Museum – a real shrine for thousands and thousands of game enthusiasts who come here to pay homage to the heroes and admire such beloved memorabilia as the ball that Babe Ruth hit for his 500th home run.
Almost every other shop in town is dedicated to America’s favorite pastime and you’ll be able to get your hands on anything from uniforms for kids and adults to vintage cards and bats. If you’re not into baseball fear not – there’s still plenty to enjoy for the non-devotees.
Word of the beautiful village started spreading in the late 19th century and wealthy New Yorkers began building vacation homes up here, creating stately civic structures that bookend Main street.
Side streets brimmed with historic mansions, many turned into exquisite inns that are a big draw for visitors.
And two blocks from the Main street you’ll find Cooperstown’s true jewel – Otsego Lake.
Also known as Lake Glimmerglass (the name James Fenimore Cooper gave Otsego Lake in his most famous book, “The Last of the Mohicans), the lustrous nine-mile-long lake is a hub of activities. Whether you wish to take a canoe across, stand up paddleboard, try your hand at fishing or simply contemplate its sparkling beauty, you’ll keep on finding yourself drawn to its shores which only add to Cooperstown’s romantic appeal.
A number of grand residences are to be found all around it such as the Fenimore Art Museum set in a beautiful 1930’s brick mansion.
It houses one of the largest collections of American Indian art and artifacts as well as American folk and decorative art. Some of the furniture and portraits shed some light on the life of the town’s famous author and his family.
The grounds at the back offer expansive views of the lake and there’s a short walking trail to see other outlying buildings.
Near the northern part of the lake, you’ll find the most spectacular of all the mansions around in the legendary Hyde Hall. The national historic landmark is considered the finest example of neoclassic country mansions anywhere in the United States and doing a guided tour of its interior is definitely a must when visiting Cooperstown.
The British-American country house was the home of George Clark, a wealthy English landowner, who married the widow of James Fenimore Cooper’s oldest brother. He bought some land on Lake Otsego in 1817 and commissioned a grand house which was built between 1817 and 1834 and considered the largest residence built in this country before the Civil War.
Step inside for a taste of a Jane Austen life and some serious architecture envy…
There are nearly 50 rooms in Hyde Hall, from the splendid entertaining areas to the modest staff quarters and all have a fascinating history divulged by your skilled guide. Restoration is ongoing and you’ll get to hear about (and perhaps see) the painstaking details of bringing the mansion back to its former glory.
The Parlor
Most of the furnishings are original to the house and although many had been sold at auctions over time, volunteers are tracking them down and buying them back.
The Main Dining RoomFamily Dining Room with View of the CourtyardGeorge Clark’s OfficeThe LibraryStaff Staircase – detailsThe PantryChinese Tea BoxServerwareThe Kitchen – under renovationBells system for the entire house (i.e. for summoning the staff from different rooms)
The first phase of Hyde Hall was this lovely stone house (1817-1819) which contains the family living quarters.
The views from the porch are exquisite and you can see Cooperstown in the distance some 8 miles away.
Look in the other direction and you’ll see the beach and hiking trails of Glimmerglass State Park adjoining the property on the north end of Otsego Lake.
Ending your visit of Hyde Hall with a forested walk in the park and some more picturesque views of the lake is to me the perfect way to spend an afternoon.
You can also check in one more piece of history by stopping by Hyde Hall Bridge – the oldest documented, existing covered bridge in the United States.
It was built in 1825 on what was then the private property of Hyde Hall.
Continue your circumnavigation of the lake to reach a different kind of oasis – Origins Cafe. The much loved seasonal eatery just outside of Cooperstown is set within a garden center and is a wonderful place for a healthy lunch.
Enjoy organic, seasonal dishes made from locally grown produce while sitting in the middle of a greenhouse, surrounded by flowers, plants, and the gurgling of water fountains – so restful!
Also on your way out of Cooperstown, you shouldn’t miss the hot spot that is Brewery Ommegang. The former farm has been transformed into the area’s most popular hangout and you can easily spend a few hours here being well fed and entertained.
The outdoor bar and terrace is a prime spot to savor the rich and excellent Belgian-style ales and partake into some lawn games.
The food menu is equally fun and delicious, especially the chicken and waffle topped with raspberry jam and maple bacon bechamel…
Don’t forget to visit the shop for some souvenirs. They have a decent selection of glasses, mugs and snacks perfect for pairing with the many brews you’ll be leaving with. The making of an epic picnic in this laid-back and gorgeous corner of Upstate New York.
As we gently roll into September, the beginning of my favorite time of year, we’re starting to see shades of orange everywhere, from the early changing leaves in the north to the first pumpkins lining the roads. Orange epitomizes fall and I like to celebrate this most wondrous season by eating copious amounts of root vegetables, such as squash, sweet potatoes, etc.
This recipe from one of my favorite healthy cookbooks, My New Roots, pairs roasted squash with my favorite rice which I wanted to share with you: black rice. How I love this dark whole grain which is full of antioxidants with a nutty taste like no others. Drizzled with an orange tahini sauce, this dish is a nutrient-packed meal ideal for welcoming the cooler temps and fueling our harvest and apple-picking days.
Black rice is an heirloom variety of rice cultivated in Asia. What really sets it apart is its fiber-rich black husk which is still intact as the rice is sold unmilled. That outer bran layer is full is antioxidants which are also found in blueberries and açaí so you know it’s good for you. It’s also rich in complex carbs and good-quality digestible protein. Besides the health benefits, it’s the taste that will win you over: fruity and nutty with a very pleasant texture. Bonus? It turns a deep, gorgeous shade of purple as it cooks!
Any type of squash would work well here so go with your preference or what’s available. I picked Kabocha squash (Japanese pumpkin) as I think they look prettier when cut up. You simply roast them in the oven with a bit of olive oil, garlic and salt.
Roasted squash with black rice is like beautiful fall colors on a plate, but it’s missing one crucial element…
…an orange, maple syrup and chili-spiked tahini sauce to bind everything together into one filling, extremely yummy dish (and add a healthy dose of omega-3 fatty acids to the mix).
Roasted squash on a bed of black rice with chile and garlic, drizzled with an orange tahini sauce. A comforting, healthy and fragrant meal perfect for when the temperatures start to drop in the fall. You can substitute any squash and swap in brown rice for the black if you can't get access to it.
Total Time:
60 min
Category:
Entree
Yield:
4
Preparation
1. Put the rice and a few pinches of salt in a small saucepan, add 3 cups water, and bring to a boil. Reduce the heat and simmer covered, until the water is absorbed, 25 to 50 minutes (depending on how long you soaked the rice). Remove from the heat.
2. While the rice is cooking, roast the squash: Preheat the oven to 400°F / 200°C. Wash the squash skin well (if it's edible). Cut the squash in half, then remove the seeds and slice the squash into rounds or sections of approximately the same width. Put them in a single layer on a baking sheet, drizzle with melted oil, and sprinkle with the minced garlic and a few pinches of salt. Toss to coat. Roast the squash until tender, about 30 minutes.
3. For the sauce: Put the tahini, maple syrup, vinegar, tamari, orange zest and juice, ginger, and chile in a food processor or blender. Add 1/4 cup water, and blend on the highest setting until smooth. Season with salt if desired. Store any leftovers in a tightly sealed glass container in the fridge for up to 1 week.
Ingredients
1 1/2 cups (250g) black rice, soaked overnight if possible, rinsed and drained Fine sea salt 1 medium squash or pumpkin about 2 pounds / 1 kg, such as Delicata or Hokkaido Knob of coconut oil or ghee, melted 2 garlic cloves, minced Freshly cracked black pepper 1/2 cup / 10g chopped flat-leaf parlsey 1/2 fresh chile, sliced (Serrano is a good choice) Handful of raisins (optional) For the sauce: 1/2 cup / 125ml tahini 2 teaspoons maple syrup 2 teaspoons apple cider vinegar 1 tablespoon tamari Grated zest of 1 small orange (or tangerine) 1/3 cup / 80ml freshly squeezed orange juice 1/4 teaspoon ground ginger 1/2 fresh chile (such as Serrano) Flaky sea salt
If you’ve made it to La Paz and spent a few days living the life, eating your heart out and visiting the most gorgeous beaches and friendly whale sharks, chances are you would have heard of Espiritu Santo Island. Twenty-five kilometres off the coast of La Paz, Isla Espíritu Santo is widely regarded as the most beautiful island in the Sea of Cortez (which has more than 900 of them so no small feat!). You won’t want to miss a day trip to this UNESCO World Heritage Site, home to dreamy beaches, crystal-clear waters, and a super friendly colony of sea lions.
The best way to visit Isla Espiritu Santo is with an authorized tour operator, who will take you from La Paz to the island and back in about 7 hours. I met up with Punta Baja Tours one bright and sunny morning at Playa Pichilingue north of La Paz where we departed from a tranquil cove.
The hour-long boat ride takes you first along the scenic coast of the Baja peninsula…
… where you can get another perspective on its stunning beaches, such as Playa Balandra here seen from the boat.
Playa El Tecolote is another popular beach right next to Balandra, with more services but fewer jaw-dropping scenery.
And then it’s on towards Isla Espiritu Santo, which is technically a small archipelago composed of five smaller islands.
The main island is roughly 31 square miles, uninhabited, and a protected biosphere reserve due to the incredible diversity of the creatures that call its otherworldly landscape and turquoise waters home.
Centuries of wind and water have carved dramatic cliffs into the volcanic strata of the island, revealing reds and blacks that contrast beautifully against the vivid green shrubs and cerulean sea.
Every few minutes appear small coves lined with pristine white sand.
A colony of Magnificent Frigate birds can be seen and heard from afar. Known to be the 7th fastest bird in the world, they surprisingly can’t swim despite spending all of their time near the water.
The main island connects with Isla Partida at its northernmost point via a narrow canal as you continue the boat ride north.
You’ll pass under a rock arch carved on the west side of Isla Partida, bringing you that much closer to the massive rainbow-colored cliffs you’ve been skirting and admiring for hours.
And soon you’ll have your eyes on the prize: the little group of islands at the northernmost part of the archipelago – Los Islotes.
The set of islets is home to a large sea lions colony (reportedly over 400!) and is a highlight of every tour to Isla Espiritu Santo.
They are literally everywhere, basking in the sun, frolicking in the water, peeking from caves and holes in the cliffs.
All you hear besides the clapping of the water are the barks from the temperamental bulls, large black male seals that like to honk at tourists (and mostly defend their territory).
While there’s plenty to see from the boat, the real thrill is jumping in the water with a snorkel and taking part in their afternoon play session.
I dare you to think of a recent experience that brought so much childish joy than having these juvenile sea lions swirl all around you. Definitely one for the bucket list!
Their curiosity and playfulness is contagious as they torpedo toward your face before swiftly changing course at the last minute, gracefully going up to take a breath before coming back down to play some more. What a treat.
Starving after this wild swim and still laughing at all the tricks these adorable creatures played on us, we stopped at yet another little piece of paradise: Playa Ensenada Grande.
Once voted the most beautiful beach in Mexico and ranked amidst the most gorgeous in the world, this dreamy stretch of sand is the perfect pit stop for lunch.
Ceviche and a cold beer in this natural setting… I’d do this everyday.
On the way back, your guide will point out some impressive rock formations along the coast, such as ‘La Mascara‘ (the mask)…
…and the ‘devil’s profile‘ looking out to the sea.
We return at sunset which only multiplies the stunning views as we leave the islands behind.
The last few rays ignite the rocks, turning the peninsula and the island gorgeous hues of reds and oranges.
No wonder Isla Espiritu Santo is often referred to as the ‘Galapagos of Mexico’, and sometimes of North America. Absolutely enamored with it, and the fact that it is one of those rare spots today where nature seems to thrive, unhindered and untouched.
Café de la Olla is a Mexican spiced coffee made with cinnamon, clove, anise seeds and orange. Prepared like a cold brew in a big batch and presweetened, this rich concoction is what your sequestered mornings were dreaming of and will feel like a well-deserved decadence between endless Zoom meetings.
I found this recipe in my trusted Mexican cookbook Nopalito and have put it on heavy rotation in my morning routine ever since. Prepare everything the night before, meaning wrap the ground coffee, spices and piece of orange in a coffee filter or double-layered cheesecloth and submerge the bundle in water overnight.
A simple sweet syrup is made from boiling a cone of piloncillo (unrefined whole cane sugar typical of Latin America) or brown sugar with water and letting it cool before adding it to your cold brewed coffee.
And that’s it! Pour the coffee over ice and about 2 oz of your favorite milk or non-dairy alternative which helps take a little bit of the edge off this dark and slightly spicy brew.
This Mexican iced coffee is the perfect mid-morning or afternoon pick-me-up with some crunchy cookies (like these Salt ‘n Pepper chocolate chip cookies) or a pastry. Rich, yet refreshing, it’s a dessert drink that will keep your spirits high through this strange summer and beyond…
Mexican Iced Coffee
A sweet and spicy cold brew that is the ideal summer treat whenever you need a little jolt of energy or a serious mood booster. Easy and hands-off method let's you prepare in batches your caffeine fix for a few days and enjoy a delectable Mexican iced coffee first thing in the morning or whenever the need strikes.
Total Time:
510 min
Category:
Beverage
Cuisine:
Mexican
Yield:
6 servings
Preparation
1. To make the syrup, combine the piloncillo and 1 cup water in a small pot. Bring to a boil, then remove from the heat and let cool completely; the piloncillo should be completely melted by the time the water is fully cooled.
2. To a large coffee filter or double layer of cheesecloth, add the coffee, anise, cloves, cinnamon, and orange; wrap the ingredients fully with the filter or cheesecloth and secure to form a sealed bundle. Submerge in 7 cups water and let steep 8 hours. Remove the bundle and squeeze it out into the water to extract all the flavor. Whisk in 3/4 cup of the piloncillo syrup.
3. For each serving, pour 8 ounces of the coffee over ice and add 2 ounces milk.
Ingredients
Syrup: 1 medium (8-ounce) cone piloncillo or 1 1/2 cups brown sugar 1 cup water Coffee: 1/2 pound coffee, ground 1/2 teaspoon anise seeds 1/4 teaspoon cloves 1/4 cup plus 2 tablespoons ground cinnamon 1/2 orange, peeled 1 1/2 cups whole milk, for serving
