Dessert French Toast with Fruit

1 egg
1/3 to 1/2 cup milk
1/4 tsp vanilla or almond extract
1 slice firm white bread, such as old-fashioned white, brioche, or challah, about 1 inch thick, crusts removed, and trimmed neatly into a round or square
1/4 cup dried bread crumbs
1/4 tsp ground cinnamon
2 tsp sugar, plus more to taste
1 1/2 T unsalted butter, plus more as needed for fruit
1 apple, peach or banana or 1/3 cup sliced strawberries
Flavorful honey as needed
Creme fraiche for serving

In a shallow bowl, whisk the egg until blended, then whisk in the milk and vanilla extract, using the larger amount of millk if the bread slice is particularly thick. Add the bread and let is tand until is has absorbed all of the liquid. On a plate, stir together the bread crumbs, cinnamon, and 2 tsp sugar. Dip the bread slice in the crumb mixture, coating both sides evenly.

In a saute pan, melt the 1 1/2 T butter over medium heat. Add the bread and fry, turning once, until golden brown and slightly crusty on both sides, about 6 minutes total. Remove ot a warm plate.

If using an apple, halve, core, peel and slice. In a saute pan melt 1 1/2 T butter over medium heat. Add the apple slices and saute, turning as needed, until tender, about 4 to 5 minutes. Add honey and sugar to taste.

If using a peach or banana, peel, pit if needed, and slice. Warm 2 T honey and 1 T butter over medium heat. Add the fruit and turn the slices in the warm honey-butter mixture for a few minutes, but do not cook them.

Spoon the warmed fruit or strawberries over the bread. Top with a dollop of creme fraiche. Eat warm.

From Solo Suppers, by Joyce Goldstein.

Poached Salmon with Mushrooms, Tarragon, and Cream

Serves 1

2 T unsalted butter
4 oz fresh mushrooms, wiped clean and sliced
Salt and freshly ground black pepper
1 1/2 cups dry white wine, dry white vermouth, or part winea nd part water
1 salmon fillet, about 6 oz, skinned
1/3 cup heavy cream
1 T chopped fresh tarragon, plus more for garnish

In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper.

Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover the pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate; keep warm.

Add the cream and 1 T tarragon to the poaching liquid and reduce over high heat to a slightly syrupy sauce. Add the mushrooms and warm through. Spoon the sauce over the salmon. Garnish with a bit more tarragon.

From Solo Suppers, by Joyce Goldstein.

Cheese Souffle

Serves 1 (or 2 with another dish).

1 1/2 T unsalted butter
1 1/2 T all-purpose flour
2/3 cup milk, warmed
Salt and freshly ground black pepper
2 eggs, separated, plus 1 egg white
2 oz Gruyere cheese, shredded, or fresh goat cheese, crumbled
1 T minced fresh chives or green onion tops
1 slice bacon, cooked until crisp and crumbled, or 1 slice Canadian bacon or ham, diced (optional)

Preheat oven to 425 F. Butter an oval 2-cup gratin dish or small round souffle dish.

In a saucepan, melt the butter over medium heat. Add the flour and stir well, reduce the heat to low, and cook, whisking, for about 3 minutes. Whisk in the milk, bring to a boil over medium heat, reduce the heat to low, and simmer, stirring, until thickened, about 6 minutes. Season to taste with salt and pepper. Lightly beat the yolks until blended, then slowly add to the milk mixture, stirring constantly. Transfer to a large bowl.

In another bowl, beat the egg whites until stiff peaks form. To the holk mixture, add half of the cheese, the chives, the bacon, if using, and one-third of the gg whites and stir to combine. Then gently fold in the remaining whites, being careful not to deflate them. Spoon the mixture into the prepared dish and top with the remaining cheese.

Bake until top is golden, about 15 minutes. It's all right if the center is a bit creamy and soft, rather than dry thoughout. Eat at once.

From Solo Suppers, by Joyce Godlstein.