Parmesan Stuffed Tomatoes

When I asked you a few weeks back what you'd like to see more of around here, many of you requested to see more savory dishes and entrees. While I've made the occasional savory dish in the past (like soup, pasta, or these BBQ mini sausages), the bulk of the recipes on this blog are buttery, sweet pastries. And, to be honest, I don't think that's ever going to change. This is about my affair with pastries and, while pastries can also be savory, I'm thoroughly attached at the hip with my good friends Butter and Sugar.

Literally.

Nevertheless, from time to time I do like to experiment with my dinner (not just my dessert) so I'll make more of an effort to share these kitchen exploits with you.

The truth is that I'm a bit of a boring cook. I find myself eating the same foods week after week and, to some extent, I don't mind. These are the foods I have grown up with. Love them or not, they are a part of who I am.

Since I'm currently living at home with my family, I have more than just my own tastes to please. My father can be a bit of a picky eater. Unfortunately, his eating habits leave most of my favorite dishes off the menu. He shuns many fruits and vegetarian dishes (a man needs meat, you know!). My sister would seem frightened of vegetables, only allowing corn and the occasional carrot to sneak into her mouth. My mother, on the other hand, tends to be a good sport about eating whatever I decide to put on the table as long as it doesn't have anything to do with tuna or garlic.

With all these preferences and tastes floating around, dinner is made much simpler by sticking to the foods my family has grown up eating together. These are the savory foods I choose to share with you—the dishes from my childhood. While new dishes can be fun and exciting, my family isn't necessarily the right audience for them. Like my father says, he knows what he likes. Why fix a menu that isn't broken?

Fortunately for you, dear reader, I managed to sneak these Parmesan Stuffed Tomatoes into Sunday brunch. I have been eyeing the idea of stuffed tomatoes for awhile and the time was long overdue to give them a shot. It took a couple tries to get these right, but once I did, the effort was completely worthwhile.

I want you to imagine a roasted tomato. Stuff it to the brim with Parmesan cheese and breadcrumbs. Add hints of onion, green pepper, and basil. Top it with more Parmesan and then melted butter, which seeps down deep into the tomato stuffing. Now, imagine this stuffed tomato in your own kitchen, in your own oven, on your own tableware. This can be your reality. This can be on your dinner table.

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Cinnamon Raisin Baked French Toast

Every Sunday I like to fix up something special for a morning brunch. Since my family doesn't have enough time on weekday mornings to make something extravagant (and, really, who does?), we save up all our cheesy, buttery, maple syrup drenched breakfast dishes for our lazy Sunday mornings.

Last night, I set out to make a baked French toast dish. Though French toast is a regular on our brunch menu, I'm usually too last minute to think far enough ahead to assemble the French toast dish the night before. It seems a bit silly to say, but baked French toast is something that has eluded me for years. By the time I realize I want to eat it, it's already Sunday morning. It's too late to make the baked French toast I've been craving.

This week I finally thought ahead. About time, self!

When looking for recipes online, I've noticed that so many recipes for Cinnamon Raisin French Toast require a loaf of cinnamon raisin bread. I don't know about you, but this isn't something I normally keep in the house. When it's late Saturday night and I'm wondering what to make for Sunday brunch, the very last thing I want to do is head to the grocery store. So, in order to fix this little problem, I decided to come up with my own recipe to suit the ingredients I already had in my home. Chances are you'll already have these ingredients in your pantry too (and isn't that a wonderful, wonderful thing?).

After eating well over 1/4 of this dish on my own, I can assure you this Cinnamon Raisin Baked French Toast is the perfect brunch dish. This French toast dish does have to set in the refrigerator overnight, so you will have to think ahead. The time it spends in the refrigerator really melds together the flavors of the dish and brings out a fantastic custard-like texture.

Or, in other words, this is definitely worth the wait.

This Cinnamon Raisin Baked French toast is absolutely saturated with cinnamon and raisins—there is no skimping on flavor here. The French toast itself rests on a layer of butter and brown sugar. When it bakes up, the butter and sugar caramelize. This caramel sauce is then absorbed by the bread, giving an added (and delicious) dimension to the French toast. The raisins also absorb some of the liquid in the French toast, making them plump and bursting with raisin-y goodness. If I didn't know any better, I would imagine this was a decadent bread pudding. Now tell me, who wouldn't want to eat that for brunch?

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Garlic Parmesan Pull-Apart Bread

I once made the driest pancake in the world.

I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? But this is the truth, my friends. I really did make the driest pancake in the world.

Let me share my story with you.

A few years back, I made chocolate chip pancakes. The process to create them was normal and they tasted all right. They weren't bad and they weren't good; I ate them in peace. There were a few leftovers so I stashed them in the refrigerator for breakfast the next day.

Quickly flash to the next morning. It's 6 am. I was tired. I had to get to class early and barely had enough brain power to microwave the leftover pancakes from the day before. I don't know about you, but my brain doesn't begin to work properly until at least 8 am. After a minute on high, I took them out and proceeded to take a bite. The texture seemed off and they were ice cold, as if the microwave hadn't heated them at all. I put them back in for another minute. I was too sleepy to question this strange occurrence; it was 6 am, no high school student can be expected to reason at this obscene hour of the day. After the minute was up, I pulled them back out.

Still cold.

Confusion.

Was the microwave broken? I warmed up a piece of bread to test my theory. In 20 seconds, the bread was piping hot. Why wasn't my pancake?

I got angry, as one will when they want food and want it now. I stuck them back in the microwave for 5 minutes. I remember feeling very clever—I was going to beat the pancake at its own game.

When I took it out, the pancake was slightly less cool. Not warm, not hot, and definitely not enough heat to burn my mouth. In fact, it was probably only warmer because it had been out of the fridge for 10 minutes. What was wrong with this pancake? Did it develop magical superpowers overnight? I trashed the pancake and ate the warm slice of plain bread while running out the door.

It took me a few hours to realize what had happened. Microwaves work by hitting food with, well, microwaves; the energy from the waves are then absorbed by water or fats in the food. This process heats up the food quickly, making microwaves a quick way to cook or warm up food.

It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves. I've seen plastics with a higher water content!

Thus, the world's driest pancake was born.

And to think I took a bite...

Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry. The loaf is made of small pieces of dough rolled in a garlic herb butter and sprinkled with freshly grated Parmesan cheese before heading to the oven to bake. When it emerges, the bread is so soft, tender, and packed with flavor. The bread pulls apart effortlessly, turning a solid loaf of bread into bite-sized pieces. This bread is best served with a side of marinara or tomato sauce.

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