Tuesday, April 11, 2017

Torrijas Tornado / Tornado De Torrijas

San Geraldo cooked up his first-ever traditional Spanish torrijas in honor of Holy Week. Well, not really in honor of Holy Week but because they're so good! The Goddess Elena, our dear friend, hasn't had time yet to make them this year and we got tired of waiting. So San Geraldo asked Elena for her recipe and then took matters into his own hands. San Geraldo's torrijas are perfect! (But I already knew that.)

San Geraldo cocinó sus primeras torrijas españolas en honor de Semana Santa. Realmente no en honor de Semana Santa, pero porque son tan buenas! La Diosa Elena, nuestra querida amiga, todavía no ha tenido tiempo de hacerlas este año y nos cansamos de esperar. Así que San Geraldo le pidió a Elena su receta. ¡Las torrijas de San Geraldo son perfectas! (Pero ya lo sabía.)

ELENA'S MOTHER'S RECIPE.
LA RECETA DE LA MADRE DE ELENA.








THE KITCHEN AFTER TORNADO SAN GERALDO (THE OTHER SIDE WAS MUCH WORSE).
LA COCINA DESPUÉS DE TORNADO SAN GERALDO (EL OTRO LADO ERA MUCHO PEOR).
A SNACK BEFORE BREAKFAST.
UN APERITIVO ÁNTES DE DESAYUNO.

22 comments:

  1. I'm sniffing my computer because these look so good I can almost smell them.

    ReplyDelete
    Replies
    1. Stephen:
      They are unbelievably good. Jerry is an artiste! And Elena's mother's recipe is excellent.

      Delete
  2. Oh my goodness, they look delicious! You are too cruel Mitchell!
    Robin

    ReplyDelete
  3. What a great idea -"A snack before breakfast".

    ReplyDelete
  4. Ahem! Did the plancha come in handy

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    Replies
    1. ty:
      Maybe THAT'S why there was olive oil all over the kitchen!

      Delete
  5. so it's fried french toast, I assume? wonder how those would taste with real maple syrup, or a real fruit jam?

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    Replies
    1. anne marie:
      No, this tastes nothing like French toast. By "cooking" the milk mixture and then leaving the bread to soak in it for an hour or more (Jerry did his for more than 3 hours), and then deep-frying it in the olive oil, the consistency of the bread changes completely. When it's done, the bread's interior is like custard. When it's chilled, it's quite like a custard-filled cake. You should try making it (unless you cook like I do).

      Delete
  6. Leavened bread? During PASSOVER?!

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    Replies
    1. Kenosha Kid:
      Come to think of it, maybe YOU should try this recipe using matzoh instead.

      Delete
  7. If you were hobbits, that would be "first breakfast." You know, before "second breakfast."

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    Replies
    1. Debra:
      Well, then, I guess Jerry must be a Hobbit. He's a strong believer in first and second breakfast!

      Delete
  8. Looks delicious. Those 2 olive bottles I read Cocksure olive oil. I blame speed reading.

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    Replies
    1. Laurent:
      Ha! I will never see that label the same again. I just this morning saw a cute little car. It was a MÉGANE, which I speed-read as MIGRAINE.

      Delete
  9. I'm trying to clean up my diet and lose weight, and I've been faithfully logging my food into the MyFitnessPal app, and now I click on your blog and see this gorgeous food....wahhh!!! I could kill for some fried french toast doused in maple syrup right now. I'm not joking, either.

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    Replies
    1. Jennifer:
      To be clear, this is nothing like French Toast. It ends up like a custard-filled cake. I wonder what would happen if you logged THAT into MyFitnessPal. Anyway, it tastes terrible and you would hate it. (That's no lie, just an alternative fact.)

      Delete
  10. That looks great! I can very nearly read that recipe, so I may have to try it!

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    Replies
    1. Walt the Fourth:
      I was going to translate the recipe... but I just didn't feel like it. It is unbelievably delicious (and the longer you let the bread soak, the better, I think).

      Delete

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