Food Items to Avoid When Cooking for Headache Prone Individuals

Orange Blossom French Toast

Serves 2
An unexpected burst of orange flavors this morning standard, which is also served with an orange sauce. Our kids look forward to having this on Sunday mornings.

3 large eggs
Rind of 1 orange, finely grated
1/3 cup orange juice
1/2 teaspoon orange extract
6 slices day-old white bread
2 large navel oranges
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon light brown sugar
2 tablespoons canola oil

Beat together the eggs, orange zest, juice, and orange extract in a baking dish large enough to hold the bread slices in a single layer. Dip both sides of each bread slice into the egg mixture. Arrange the bread slices in a single layer in the dish and let the bread soak up all the egg mixture, about 10 minutes.

Meanwhile, peel the oranges, being careful to remove all the white membrane around the outside. Using a sharp knife, separate the oranges into sections, cutting between the inner membranes. Discard the membranes and any accumulated juice.

Melt 1 tablespoon of the butter and the brown sugar in a small saucepan over low heat. When the mixture foams, add the orange sections and cook, stirring, just until heated through, about 3 minutes. Remove the orange sauce from the heat, cover, and keep warm.

Heat the oil in a large skillet or brush it onto a large griddle over medium heat. Add the remaining 1 tablespoon butter. When the butter foams, add the bread slices and cook until golden brown, turning once, about 5 minutes per side. Serve immediately with the orange sauce.

Veal Chops with Lemon-Basil Butter

Serves 2
This simple dish has a light, lemony flavor that enhances the taste of the veal.

2 tablespoons butter, at room temperature
1 tablespoon finely chopped fresh basil or 1 teaspoon dried, crumbled
1/2 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
2 1-inch-thick veal loin chops
Preheat the broiler.

Combine the butter, basil, lemon rind, and lemon juice in a small bowl. Hold each chop on its edge, fat side up. With a small, sharp knife, cut through the fat and halfway through the chop to create a small pocket. Stuff some of the butter mixture into each chop, then spread the remaining butter mixture on both sides of the chops.

Place the chops on a broiler pan and broil about 4 inches from the heat, turning once, for 5 to 6 minutes per side, or until browned and tender. With a fork, pierce the chop, checking often for doneness; overcooking will toughen the veal.

Serve immediately.

Grape Tarts with Vanilla Pastry Cream

Serves 6
These tarts look like a fancy restaurant dessert.The tangy grapes contrast well with the smooth pastry cream, creating a unique and satisfying dessert.

Crust
12 ounces (about 1 box) vanilla wafers
2 tablespoons unsalted butter, melted

Pastry Cream
6 large egg yolks
1/2 cup sugar
Pinch salt
1/2 cup all-purpose flour
1 3/4 cups skim milk, heated
1 tablespoon vanilla extract

Glaze
1 cup apricot preserves
3 tablespoons sugar
1 tablespoon fresh lemon juice
1 1/2 cups seedless red grapes, stemmed and halved lengthwise
1 1/2 cups seedless purple grapes, stemmed and halved lengthwise

Crust: Chop the vanilla wafers into fine crumbs in a food processor. Transfer the crumbs to a small bowl and stir in the butter. Line 6 removable-bottom 3-to-4-inch tart pans with the wafer mixture. Chill in the refrigerator.

Pastry cream: Whisk the egg yolks in a medium saucepan, gradually adding the sugar and salt. Whisk until the yolk mixture is thick and lemon colored. Sift the flour over the egg mixture and whisk it in. Gradually whisk in the milk.

Bring to a boil over medium heat, whisking constantly. The custard will start to get lumpy but will become smooth as you whisk. Reduce the heat to low and stir with a wooden spoon. Cook for 2 minutes more, stirring. Press the sauce through a fine strainer into a medium bowl and stir in vanilla. Cover the surface of the pastry cream with plastic wrap and refrigerate.

Glaze: Heat the apricot preserves, sugar, and lemon juice in a small saucepan over medium heat, stirring, until the sugar dissolves. Press the preserves through a fine strainer into a small bowl, then return to the saucepan and keep warm over low heat.

Fill the tart shells with the pastry cream. Cover the top with the grape halves cut side down, alternating red and purple, arranged close together in a circular pattern. Brush the grapes lightly with the glaze. Chill the tarts in the refrigerator. Remove the outer ring from the tart pans and let come to room temperature before serving.