Turkey Gyro

Turkey Gyro

Gyros are traditionally made with lamb but can also be made with different types of ground meat or even chicken breasts. I normally order the traditional lamb gyro when I’m out but prefer chicken breast or ground turkey at home. After seeing someone make gyros on tv I realized that the meat is really just a meatloaf and it isn’t absolutely necessary to cook it on a spit. My turkey gyro recipe is pretty much a turkey meatloaf that’s sliced and served with the traditional gyro fixings. I like meatloaf to have a mildly sweet barbecue flavor but you can adjust the seasonings to your liking.


Challah French Toast

Baked Challah French Toast

This is my current basic challah French toast recipe. I hope you enjoy it. I don’t generally care for syrup on my French toast (or waffles or pancakes) but a bit of fruit, fruit syrup, and/or whipped cream are nice touches.


Whole Wheat Festival

Whole Wheat Festival

Festival is a Jamaican sweet fried dumpling that is usually served with fish or jerk chicken. It’s pretty similar to bake, another kind of West Indian fried dumpling but bake is savory and typically circular in shape. When I was a kid growing up in Brooklyn, escovitch fish with festival was one of my favorite afterschool snacks.

A few weeks ago I made escovitch fish for the first time and it came out really good. While I enjoyed having it for dinner, it gave me a strong craving for festival so I decided to make some.


Baked Escovitch Fish

Escovitch Fish

One of my hands down favorite kinds of fish is escovitch fish. It’s a Jamaican dish featuring fried fish that is served with pickled vegetables. I’d eaten it millions of times but had never attempted to make it myself. I figured that if the fish was baked at a high temperature, I could achieve a result similar to frying. Rubbing fish with lemon juice prior to cooking eliminates the rank smell that cooked fish can have and the pickling liquid gives it a really nice flavor.


Chocolate Challah French Toast

Chocolate Challah French Toast

Around the holidays I decided to try making chocolate mousse. I went online, found a few recipes, and decided to give it a shot. I mixed everything together, put the “mousse” in the fridge, and waited for it to thicken.

It never did.

I’d planned on making challah French toast and figured that I might as well put the “mousse” (that never was) to good use as a custard. Thus chocolate challah French toast was born.