Pan-Browned Brussels Sprouts with Garlic and Pine Nuts

1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts

Trim Brussels sprouts and cut in half lengthwise. Slice garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over medium heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.

Transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over medium heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.

Zen Bistro - Daytona

I've discovered a new Thai restaurant in Daytona. It's on Bay Street, about a block up from Beach Street and across the street from another Thai restaurant, Siam Spice. Zen Bistro is a much tinier place than Siam Spice. Siam Spice has a lot more ambiance too, but Zen Bistro makes up for the "few frills" surroundings with excellent food and eager to please waitstaff. The waitstaff is on the ball. Orders are taken quickly and with a smile. (View their menu.)

So far I've tried the spice noodles (described on the menu as "stir-fried flat noodles with chop chili, garlic, bell peppers, onion, and Thai basil) and their yellow curry (menu description "yellow curry paste cooked with coconut milk, onions, and potatoes). Both times I added chicken and asked for the meals to be "hot". I don't think the same cook was working both times because I thought the spicy noodles should have been "hotter" but practically scorched my lips on the curry. It cleared my sinuses up in a flash which was rather welcome because I had a cold. I think the next time, however, I'll go with a mild hot for the curry because the hotness overwhelmed the slightly sweet taste of dish. Both times I got the lunch portions which were ample. I have not managed to make it there for a dinner, but a friend of mine took a large party there for a celebration dinner and she said they were treated like royalty and she raved about the food.

They have some curries that I don't see on every Thai menu, pineapple and pumpkin. They also have some Japanese appetizers (edamame and gyoza) and miso soup. I love dumplings so I believe the next time I stop by I'll try the gyoza for an appetizer. My main dish is still undecided but I'm leaning toward the basil sauted with chopped chilis, garlic, green beans, onion, bell pepper, and carrots. You can add chicken, pork, beef or shrimp.

Baked Pecan French Toast

Ingredients

• 1 loaf ciabatta bread (I use Publix)
• Butter for pan
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows

Directions

Slice bread into approximately 20 slices, about 1-inch thick each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. (I had to use two 13x9 pans.)

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a beater. (The original recipe said to do this with a rotary beater or a whisk, but I used the workhorse KitchendAid stand mixer I have and that worked out well.I used the low settings.) Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. (Don't forget to get the praline mixture out of the refrigerator at least thirty minutes before you plan to put the bread in your oven. It spreads much easier at room temperature. Let's just say that's a lesson learned.)

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

(This recipe was adapted from a recipe by Paula Deen.)