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How to Make Perfect French Toast

January 7, 2021 · Speshyl · 5 Comments

Jump to Recipe·Print Recipe
French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.
French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.
French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.
French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.
French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.
Close up of French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.
Close up of French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.
French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.

This post contains affiliate links.

This French Toast is cooked low & slow in clarified butter, which makes for a crispy exterior and custardy interior. The most perfect addition to Breakfast or Brunch.

Growing up, I was never a big french toast fan. It always seemed to be too eggy or too dry for my liking. This all changed once I started culinary school and we got to the breakfast module. My culinary instructor showed us the best way to make french toast, and I am sharing that method with you today.

French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.

French Toast Ingredients:

You’ll need a few ingredients that you probably already have in your kitchen.

  • Brioche Bread: I love using brioche because it is thick cut, and it is made up of lots of butter and eggs, so it really compliments this recipe. I like the Brioche Bread from Trader Joe’s.
  • Milk: I’m using about a cup of whole milk here.
  • Eggs: You’ll two eggs for this recipe.
  • Vanilla Extract: just a dash of some pure vanilla extract will do.
  • Spices: The spices I use in this recipe are cinnamon, nutmeg, and cloves.
  • Sugar: You’ll only need one tablespoon of sugar for the french toast custard.
  • Clarified Butter: We’re using enough clarified butter just to coat the bottom of a skillet. If you do not have clarified butter, you can also use regular butter with a little touch of olive oil, just be careful to watch for any burning.
Close up of French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.

French Toast Tips & Tricks

My culinary instructor taught us a few key tips that helped me learn how to make french toast the proper way.

Tip 1: Use Clarified Butter

Clarified butter has a higher smoke point than regular butter since all of the milk solids are removed in the clarifying process. This means that it performs better under higher heat and will not burn as easily. Clarified butter also had a deeper butter flavor.

Tip #2: Let The Bread Soak Up The Custard

Dip the bread into the custard and let it absorb some until the bread feels spongey.

Tip #3: Cook French Toast Over Low Heat for 15 Minutes Total

The mistake that is most often made with french toast is not cooking it long enough so that the custard inside is cooked thoroughly. We’re going to be working over low heat here, so it is important to let it cook for 7 & 1/2 minutes per side.

Tip #4: DFWI!

If you don’t know, DFWI stand for “don’t F with it!”. We are often tempted to move things around or press on our french toast, but the best way to cook this is to just let it rock. Leave it alone. I promise it’ll be worth it.

French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.

Instructions:

Here are the steps you’ll need to make the best french toast ever:

  1. Combine eggs, milk, cinnamon, nutmeg, cloves, sugar & vanilla into a dish and mix to form a custard.
  2. Preheat a skillet with clarified butter over a low flame.
  3. Dip the brioche slices into the custard and let the bread soak some of it up until it feels spongey (about 10 seconds per side).
  4. Let excess custard drip off of the bread, and place into the preheated skillet. Cook for 7 & 1/2 minutes per side. Don’t touch it while its cooking! Just flip once after 7 & 1/2 minutes.
  5. Remove french toast from the skillet after 15 minutes and serve with your favorite toppings.
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French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.

Perfect French Toast


★★★★★

4.3 from 3 reviews

  • Author: Speshyl Smith
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 slices of French Toast 1x
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Description

This French Toast is cooked low & slow in clarified butter, which makes for a crispy exterior and custardy interior. The most perfect addition to Breakfast or Brunch.


Scale

Ingredients

  • 1 cup whole milk
  • 2 large eggs
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • clarified butter

Instructions

  1. Combine eggs, milk, cinnamon, nutmeg, cloves, sugar & vanilla into a dish and mix to form a custard.
  2. Preheat a skillet with clarified butter over a low flame.
  3. Dip the brioche slices into the custard and let the bread soak some of it up until it feels spongey (about 10 seconds per side).
  4. Let excess custard drip off of the bread, and place into the preheated skillet. Cook for 7 & 1/2 minutes per side. Don’t touch it while its cooking! Just flip once after 7 & 1/2 minutes.
  5. Remove french toast from the skillet after 15 minutes and serve with your favorite toppings.

Notes

  • Please read full blog post for tips and tricks
  • If you do not have clarified butter, you can use regular butter with a touch of olive oil. Leave heat on a low flame to avoid burning.
  • Category: Breakfast

Keywords: french toast

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Comments

  1. Aniyah says

    February 6, 2021 at 3:32 am

    I absolutely love your recipes, but this one… the eggs kind of overpowered every other ingredient. I followed all of the measurements, used 2 medium eggs instead of large but it came out tasting just like eggs.

    ★★★

    Reply
    • Speshyl says

      February 6, 2021 at 4:00 pm

      Hi, Aniyah! Thank you so much for giving my recipe a try! I’m unsure as to why it came out eggy, because I myself am definitely not a fan of eggy French Toast, which is why this recipe usually works for me. Did you beat the eggs until thoroughly combined, keep your pan on very low heat, & use clarified butter (not regular butter)? If so, maybe try using only one egg and see if that makes a difference. Again, thank you so much for giving it a try!

      Reply
  2. Samantha Wilson says

    June 10, 2021 at 7:19 am

    How many calories does 1 have ?

    Reply
  3. Brooklyn Hall says

    December 27, 2021 at 7:45 pm

    Im not much of an cook at all but I made these delicious French Toast this morning! Chefs Kiss (literally) thank you so much!!

    ★★★★★

    Reply
  4. Jen says

    May 8, 2022 at 2:50 am

    I’ve tried one other time to make French toast…I used this two weeks ago and it was the most incredible tasting French toast!!! My kids ADORED IT!! 11yrs & 16yrs old! They’re going to make it fit for Mother’s Day breakfast for me tmrw!! šŸ™šŸ™šŸ¤žšŸ¤ž

    ★★★★★

    Reply

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Welcome To The Daily Speshyl

Speshyl Smith is a Michelin Star trained chef and an Institute of Culinary Education graduate (graduating with highest honors). Speshyl is based in New York City and works as an in-home Personal Chef to a high profile family, and cooking for private dinner parties; & a Food Blogger, sharing recipes and kitchen techniques with her online community of 50,000+ foodies across all social media platforms. Read More…

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thedailyspeshyl

✨Personal Chef
✨In-home Private Dining & Meal Prep
✨Email thedailyspeshyl@gmail.com for inquiries

Personal Chef | NYC
This weekend, I had the honor of attending @sophis This weekend, I had the honor of attending @sophisticated_shay & Rob’s baby shower for their twins, Skyler & Tyler 🄰 I made the cake & the grazing table & my mom made the centerpieces! Shay threw such a beautiful shower & I loved every moment of celebrating the boys— my Godsons, with some of my closest friends. I can’t wait to meet them! 

Oh, and the cake was red velvet with cream cheese frosting as the filling & Swiss meringue butter cream on the outside šŸ˜‹

#thedailyspeshyl #babyshowercake #twinboys #charcuterietable #grazingtable #grazingtables
It’s my birthday 🄳 šŸŽˆ& yes… I did make my It’s my birthday 🄳 šŸŽˆ& yes… I did make my own cake 😌
Hey @bobbyflay, next time we meet, we’ll be comp Hey @bobbyflay, next time we meet, we’ll be competing 😌

#thedailyspeshyl #beatbobbyflay #competitionwhyyesiwouldlovesome #coolexperience #foodnetworkfaves
Ribeye steak bites. Twice Baked Sweet Potatoes. As Ribeye steak bites. Twice Baked Sweet Potatoes. Asparagus. Green Juice. Honey-Lime Chicken Thighs. Leek Cous Cous. Roasted Brussels with Balsamic Glaze. Exhaustion šŸ™ƒ

#thedailyspeshyl #HBambassador #apronsquad #personalcheflife #personalchefservices #nycpersonalchef #nycprivatechef #dayinmylife
We’re back! After a week off, I was excited to g We’re back! After a week off, I was excited to get back into the kitchen šŸ¤—

#thedailyspeshyl #personalchef #personalchefservices #personalcheflife #dayinmylife #privatechef #privatecheflife
#ad I made this Creamy Smoky Chipotle Shrimp with #ad I made this Creamy Smoky Chipotle Shrimp with @betterthanbouillon ā€˜s Smoky Chipotle Base from their Culinary Collection. This dish came together in about 15 mins, including prep time, so it’s perfect for those weekday nights when you need dinner on the table, fast! I like to serve this dish over white rice, but you can use any side you like. Click the link in my bio to shop this kitchen staple!

Recipe below:
Ā 
Ingredients:
• 1 lb jumbo shrimp (U 16/20)
• Kosher Salt
• neutral cooking oil (avocado, grapeseed, vegetable, or canola)
• 2 teaspoons @betterthanbouillon Smoky Chipotle Base, divided
• 1/3 cup onions, diced
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 1/4 cup sour cream
• scallions, for garnish
Ā 
Instructions:

1. Season shrimp with 1 teaspoon of the Smoky Chipotle Base. Heat up a skillet over a medium-high flame and add in enough neutral oil to almost cover the bottom. Once the oil is hot and shimmering, and in the shrimp and cook for two minutes per side.
2. Remove the shrimp, and saute the onions and garlic in the same pan until the onions are translucent, about 5 minutes.
3. Add in the heavy cream, sour cream, and remaining teaspoon of theĀ  Smoky Chipotle Base and stir to combine. Bring to a simmer for a 2-3 minutes, add the shrimp back in, garnish with the scallion & serve.

#betterthanbouillon
And it only took 3 days 🄓 But I’m so incredib And it only took 3 days 🄓 But I’m so incredibly proud with how it turned out!!! This has to be my best work yet! Apparently, I thrive on stress.

#winniethepoohcake #cakedecorating #personalchef #thedailyspeshyl
Such an incredible weekend!!! My friend @simply_sh Such an incredible weekend!!! My friend @simply_shiaa threw my love, her twin sister, @sophisticated_shay a gender reveal!! All of our friends came together to make this a memorable event for Shay & Rob, & I have to say… WE DID THAT!!! šŸ”„

Shay, I love you so much!!! I can’t wait to meet my God-babies šŸ„¹ā¤ļø

Event Coordinator/Organizer/Empanadas: @simply_shiaa 
Balloon Arches/Decor: @_sha_mommy_
Centerpieces/Tables/Decor: @valerie_maezee 
Decor/Games: @alldamndej 
Photography/Videography: @aliensonvacation @taliaelisephotography 
Contributors: @infamous_nisa @channysworld @big_n_tastyy 
Food/Cake/Grazing Table: ME! @thedailyspeshyl 

(I no longer offer this type of catering as a service, but when it comes to family who love and support me & vice versa… I’ll do anythingā¤ļø)

#thedailyspeshyl #nycpersonalchef #nycprivatechef #personalcheflife #personalchefservices #privatecheflife
Raise your hand If you’ve forgotten to pick up t Raise your hand If you’ve forgotten to pick up that box of stock on your grocery store run for the 100th time šŸ™‹šŸ½ā€ā™€ļø. I’ve been using @betterthanbouillon in place of stock now for about a year, and it has never let me down. @betterthanbouillon is so convenient for me, especially as a personal chef. I always want to add that little extra something to my clients meals, and these bases add a boost of flavor that is hard to pinpoint, but easy to notice and love. For quick stocks, I just dissolve a teaspoon of any flavor base into 8oz of water, and it’s ready to cook with. You can use it in soups, gravies, marinades… the possibilities are endless. Today I used the Roasted Garlic Base to make this Creamy Fettuccini with Chicken (recipe below). 
 
What’s your favorite base flavor? If you haven't tried any yet, what are you waiting for?! Click the link in my bio to try out this kitchen staple!
 
#ad #betterthanbouillon #kitchentips #secretingredient #stocksmadeeasy
 
* 1 lb chicken breast
* 1 1/2 tsp kosher salt
* 1/2 tsp thyme
* 1/2 tsp black pepper
* 1/4 tsp cumin
* 1/4 tsp cayenne pepper
* 1 tbsp neutral cooking oil
* 16 oz fettuccini, fresh
* 3 tsp Better Than Bouillon Roasted Garlic Base
* 1 cup heavy cream
* 1 cup parmesan cheese, shredded
* 2 tbsp unsalted butter
* salt and pepper to taste
* evoo to finish
 
1. Preheat oven to 350°F.
2. Season chicken breast with spices and oil, place on a sheet tray, into the oven, and cook until the internal temp reaches 160°F to 165°F (about 30-45 mins).
3. Boil fettuccini noodles until al dente. Save a cup of pasta water to the side and drain the pasta. Add the pasta back into the pot along with the Better Than Bouillon Roasted Garlic Base, heavy cream, and parmesan and set over low heat until sauce comes together. You can add in as much reserved pasta water you like to make it saucier. Finish with butter at the very end. Season with salt and pepper to taste and drizzle extra virgin olive oil once plated. Serve alongside chicken breast.
I love cooking for dinner parties because it gives I love cooking for dinner parties because it gives me a chance to express myself & my creativity. I love fulfilling clients wishes & executing memorable moments on their special days that will last forever🄰 Food is the biggest connector, in my eyes, & sharing a meal is one of the greatest forms of love.

To book your special event with me, visit my website: thedailyspeshyl.com

#thedailyspeshyl #privatedining #birthdaydinnerparty #birthdaydinner #dinnerparty #nycpersonalchef #nycprivatechef #personalcheflife #personalchefservices #personalchef #privatechef #privatecheflife #privatechefservice
Part 2 of the private dinner party! I finished up Part 2 of the private dinner party! I finished up some final prep and headed to the event location. Built a grazing board upon arrival and started firing off the courses. I packed up all of the leftovers for the client to enjoy later, cleaned the kitchen & headed home šŸ¤—

To book a private dinner with me, visit my website thedailyspeshyl.com and fill out the inquiry form.

Recipe for the French onion soup is on my website & the recipe for the lamb chops are in a previous post.

#thedailyspeshyl #privatedinnerparties #personalchef #privatechef #privatecheflife #personalchefservices #lambchops #potatogratin #brusselsprouts #chocolatesouffle #frenchonionsoup #nycpersonalchef
Let’s prep for a dinner party! I worked at my re Let’s prep for a dinner party! I worked at my regular clients house in the afternoon, came home, and started prepping for another clients birthday dinner that was being held the next day. I like to get a lot of prep out of the way the day before, so when I show up to a clients event, the courses will be ready to be fired off and served immediately. Come back tomorrow for part two āœŒšŸ½

P.s.: me and the Japanese mandolin have not been friends since I sliced my right index finger open on shift when I was working at Gramercy Tavern last year😭 I still have phantom pains whenever I use it.

P.p.s: Recipe for the French Onion Soup is on my website! Thedailyspeshyl.com. Link in bio!
Recipe for the lamb chops is in a previous post.

#thedailyspeshyl #dayinthelife #dayinmylife #nycpersonalchef #nycprivatechef #privatedinner #privatedinnerparties #personalchef #personalcheflife #personalchefservices
Happy November 1st! Reposting this early, because Happy November 1st! Reposting this early, because last year y’all almost killed me for waiting to post it the day before Thanksgiving (after you grated your cheese already 🤭).

A few points I would like to mention:
• if you freeze your cheese for a few mins before grating (15-20 mins) they won’t smear and get caught up in the food processor
• the parts don’t take long to clean. I get it done in under 3 mins every time
• pre-shredded cheese is covered with cellulose and other anti caking agents which prevents it from melting or clumping in the bag. This leads to a product of lesser quality when you cook with it. Block cheese is always better when it comes to melting.

#thedailyspeshyl #HBambassador #apronsquad #thanksgivingtips #thanksgivingprep #cookinghacks #cheesegrater
Thanksgiving is right around the corner, and I’m Thanksgiving is right around the corner, and I’m using @betterthanbouillon as my secret ingredient in my Collard Greens this holiday season.

I remember watching my mom make Collard Greens every single year for Thanksgiving and Christmas, and it was always my favorite side dish. Now hear me out… we can do so much better than using regular old chicken stock. @betterthanbouillon Reduced Sodium Roasted Chicken Base packs a punch of flavor, so I love adding it to my pot for cooking down greens. The reduced sodium version is also dairy free, so all my dairy allergen/intolerance friends can enjoy this recipe as well! Click the link in my bio to try the Reduced Sodium Roasted Chicken Base, and keep reading to find the recipe for my Collard Greens below.

…

INGREDIENTS 
• 4 cups water
• 1 smoked turkey leg
• 3 bunches collard greens
• 2 tsp Better Than Bouillon Reduced Sodium Roasted Chicken Base
• 1/2 tsp seasoning salt
• 1/2 tsp pepper
• 1 tsp smoked paprika
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 2 tsp apple cider vinegar

INSTRUCTIONS
1. In a large pot add in the smoked turkey leg & water. Bring to a boil, reduce to a simmer, cover & cook for an hour.

2. Rinse and scrub the collard greens under running water until they’re clean and free of any grit. Break each leaf into bite sized pieces.

3. Uncover the pot with the turkey leg and add in the Better Than Bouillon Reduced Sodium Roasted Chicken Base, seasoning salt, pepper, smoked paprika, red pepper flakes, apple cider vinegar, and sugar. Bring to a boil, reduce heat to low & cover. Let cook for another hour.

4. Uncover, (you will notice that the amount of greens has reduced dramatically), & remove the turkey drumstick. Shred it (removing the meat from the bone), and add the meat back into the pot of greens. Serve.

#ad #betterthanbouillon #thanksgivingrecipes #collardgreens #sidedishes #roastedchickenbase
Chicken & Dumplings 🤤 Soup season is here! Thes Chicken & Dumplings 🤤 Soup season is here! These past few days, the weather has called for this exact dish. I used Allison Roman’s recipe from the NYT & it was so damn good! This was actually my first time making chicken & dumplings & I have to say, I’ll be making it more often. I’m not gonna lie, it did take quite a while since the stock was made from scratch, but it was well worth it. Leeks are my absolute favorite allium, so I was pretty excited to see that the recipe called for them.

#thedailyspeshyl #chickenanddumplings #soupseason #nytcooking
We’re coming into my favorite season, Fall, and We’re coming into my favorite season, Fall, and that calls for some comfort food! There’s honestly nothing more comforting than a nice hearty bowl of Mushroom Risotto that comes together in about 30 minutes, and @betterthanbouillon takes it to another level. I used the Mushroom Base to make the mushroom stock that cooks the risotto. It was super easy too; all you need is hot water and a tablespoon of @betterthanbouillon’s mushroom base to have a stock come together in seconds. This base intensifies the mushroom flavor, and every grain of arborio rice soaks up that umami richness. It’s out of this world, honestly & truly! You can get your hands on this base by clicking the link in my bio, and you can find the recipe for this 30 Minute Mushroom Risotto below.

Ingredients:
5 cups water
1 tablespoon Better Than Bouillon Mushroom Base
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
8 oz mushrooms, sliced (any variety)
Small shallot, small dice
1 cup Arborio rice
1/3 cup white wine
1 thyme sprig
1/2 - 1 cup Parmesan cheese, freshly grated

1. Bring water to a boil. Add in a tablespoon of Better Than Bouillon Mushroom Base to make the mushroom broth.
2. In a large sauce pan over medium/high heat, add in 1 tablespoon of butter and olive oil. Once the oil is shimmering, add the mushrooms and sautƩ them for 5-7 minutes until they are nicely browned.
3. Remove the mushrooms & add the shallots into the same pot. SautƩ until translucent and add in the Arborio rice. Toast the rice for 1-2 minutes until the edges of the grains are translucent.
4. Pour in the wine, scraping the bottom of the pot, and cook until absorbed.
5. Add in mushroom stock a ladle full at a time and vigorously stir the rice until the liquid is absorbed. Continue adding only a ladle or two of stock after each addition is absorbed. 
6. Once the rice is cooked through (Al dente), remove the saucepan from the heat & stir in the Parmesan and remaining 2 tablespoons of butter. Add in the mushrooms and stir until they spread through the risotto. Serve immediately.

#ad #betterthanbouillon #risotto #mushroomrisotto #30minutemeals #mushroombase
Another day in my life a an NYC personal chef! Yes Another day in my life a an NYC personal chef! Yesterday was a good day for many reasons… (watch until the end to see why šŸ‘€). Here’s what was on the menu:

• Zucchini Taco Boats with Black Beans, avocado crema & Asparagus (not pictured)

• BBQ Chicken wings with Cornbread, Green Beans, & Twice Baked Sweet Potatoes

Cracking up at how long it took for my mom to notice what I was showing her (I had to edit it down) šŸ˜‚ Thank you to each and every one of you for following me on this journey! I’ve been food blogging and sharing my passion for food since October 2018. That’s 4 whole years to date!! I can’t believe how far I’ve come & how different my life looks now compared to 4 years ago. I’ve always said that personal cheffing was my dream since the beginning of high school (2007 😳), and it’s still crazy to me that it’s my reality now. I’m extremely early on in this career, so I’m super excited to see my progress & how much I can grow over the next few years. I hope you’ll continue to take this ride with mešŸ¤—

#thedailyspeshyl #personalchef #privatechef #personalcheflife #privatecheflife #dayinthelife #dayinmylife
Short ribs, two ways! I had a ton of short ribs to Short ribs, two ways! I had a ton of short ribs to cook off (3.5 lbs to be exact), and I knew there would be a good amount leftover. So I decided to make short rib fried rice the next day. For the original cook on the short ribs, I rubbed them with sesame oil and brown sugar. Then I seared them off, and once they had some good color I added Asian pear, dark soy sauce, mirin, honey and garlic to the pan. I brought that to a boil and added in enough water to cover the ribs & brought it to a boil again. Lowered the heat and covered it for about half an hour, then added in some carrots, daikon radish, scallions, & water chestnuts, and cooked until they were super tender (about another hour and a half). As you can see, I cut through them thangs with a SPOON! 🤤 served them with some corn, roasted broccoli and white rice.

The next day I shredded up what was left of the short ribs to use for fried rice. I just used what I had in the refrigerator for the veg (garlic, ginger, broccoli, carrots, daikon radish, scallions). I cooked all the veg and then added the short rib to heat it up, then added the day old rice & some stir fry sauce I made (dark soy sauce, regular soy sauce, oyster sauce, rice wine vinegar, sesame oil, a little sugar, kosher salt & white pepper). Tossed that all together until the sauce coated all of the rice & every ingredient was evenly spread throughout. So good šŸ¤—

#thedailyspeshyl #shortribs #shortrib #friedrice #flankenribs #whatsfordinner
Hey friends!!! Here’s another day in my life as Hey friends!!! Here’s another day in my life as a personal chef. I haven’t been able to get much footage lately because my work load has increased, BUT, I did get to film the goodies @sauce sent me 🄹 Thank you all, for always watching and sharing my content šŸ’•

Here’s what was for dinner:
Meal Choice 1
• garlic butter, steak bites 
• sautĆ©ed spinach
• roasted, spicy, sweet potatoes

Meal Choice 2
• fried chicken
• mac & cheese
• collard greens
• twice baked sweet potatoes

#thedailyspeshyl #personalchef #privatechef #privatecheflife #personalcheflife #truff #garlicbuttersteak #steakbites
Another day in my life as an NYC Personal Chef! He Another day in my life as an NYC Personal Chef! Here’s what was on the menu:

• Honey Garlic Turkey Meatballs, with Herb Orzo & Blackened Cauliflower (recipe from @cafehailee) drizzled with cilantro sauce
• Chicken Stir Fry Noodles
• Banana Pudding

Also, I’m a Colleen Hoover STAN! This is the 4th book of hers that I’ve read so far & they all manage to top each other! Any book recommendations? I’m always open for new good reads šŸ¤—

#thedailyspeshyl #privatechef #personalchef #personalcheflife #nycpersonalchef #dayinthelife #meatballs #stirfrynoodles
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