This Summer
Pantry Dinners, Summer Edition
call dishes like these “Stone Soup”
after the classic children’s tale where
the whole town claims to have no
food to prepare a proper meal.

In the book, a visiting stranger offers
a recipe for stone soup that encour-
ages each villager to contribute a little
something. A carrot here, an onion
there, some rice, some beans and,
suddenly, the whole community is
enjoying a bowl of goodness.

I have written about these types
of dishes before — dinners that
come together from seemingly bare
cupboards that deliver tasty, simple,
nourishing meals. I am calling these
recipes the summer edition because
they do not involve a long spell in
the oven — both are quick, stove-
top preparations, on the lighter side,
although they can certainly be offered
year-round. WE ARE BETTER
THAN EVER!
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designs, the spirited dining venues and relaxing
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9896 Bustleton Avenue • Philadelphia, PA 19115
34 JUNE 15, 2023 | JEWISH EXPONENT
Savory French Toast | dairy
Serves 1
We are all familiar with traditional
French toast — past-its-prime bread
dipped in a batter of egg and milk,
usually seasoned with vanilla, cinna-
mon and nutmeg, and fried in butter to
a crisp exterior and a custardy middle.

Challah is a traditional choice, but any
bread that is either neutral or sweet is
used in such a preparation — no one
is using rye or olive bread — so the
recipe below allows for that. I had a bare
cupboard at home and was heading for
a deadline — this allowed no time for a
trip to the market, but lunch approached.

I had some leftover baguette from last
night’s dinner, some eggs, a bit of milk
and some Parmesan cheese.

The result is below and was quite
tasty. This could be used as a bed for
an arugula salad, sliced tomatoes or
any type of savory salsa or sauce, and
the flavor palate can change per prefer-
ence. Curry powder for Indian flavors,
cumin and cayenne for Mexican, za’atar
for Israeli: You get the picture.

4 slices baguette or 2 slices
larger-sized bread
1 egg
⅓ cup milk
½ teaspoon mustard
Sprinkle of salt and pepper
1 tablespoon ground Parmesan
cheese Butter/oil for pan
Snipped chives or fresh herbs to
garnish, if desired
In a shallow bowl, mix the egg, milk,
mustard, salt, pepper and cheese.

Soak the bread in the mixture, turning
it over once or twice to ensure that all
batter is absorbed.

In a skillet, heat the butter or oil over
medium. Place the bread into the pan
and cook it until golden on one side,
approximately 3 minutes. (Be careful
that it doesn’t stick — the Parmesan
can be sticky — add butter or oil if
needed). Turn over the toasts and cook
the second side until golden brown.

Serve immediately, topped with
snipped chives or fresh herbs.

Spicy Thai Noodles | pareve
Serves 4
This dish is simple, tasty and can be
served as is or topped with chicken, fish,
tofu, vegetables or a combination. It is a
synergistic recipe, meaning the end is far
greater than the sum of its parts.

If you have ramen or any other type
of Asian noodle (soba, rice, mung bean,
jop chae) feel free to use it, but good
old spaghetti will also work.

In keeping with the pantry dinner
theme, the recipe here offers the simplest
version, but if you have fresh ginger to
grate into the sauce, do so. Ditto topping
it with a handful of chopped fresh cilan-
tro, sesame seeds, chopped peanuts
or a spritz of fresh lime juice. It can be
served warm or cold.

1 pound long noodles (ramen or
spaghetti) ½ cup creamy peanut butter
¼ cup warm water
3 tablespoons soy sauce
1 tablespoon honey
1-2 tablespoons Sriracha, to taste
1 tablespoon rice vinegar
(white vinegar works, too)
2 cloves garlic, minced
Optional additions: any combination
of shredded veggies such
as cucumbers, bell peppers,
cabbage, scallions, etc.

Cook the noodles according to the
package directions. While the noodles
cook, make the sauce. Combine all of
the remaining ingredients in a large
bowl and mix until smooth. If using
veggies, toss them into the mixture.

Top as desired and serve hot, at room
temp or chilled. ■
Keri White is a Philadelphia-based
freelance food writer.

Photo by Keri White
I Keri White