TapHouse Kitchen offers great comfort foods for fall

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By Tami Hoey By Tami Hoey

PHOENIX -- Fall is all about comfort food. And one Valley restaurant hopes to warm your belly with its cozy offerings.

On Tuesday's Good Morning Arizona, Chef Karvis of the new Taphouse Kitchen showed us how to make carmelized french toast and grilled cheese, for breakfast!

TapHouse Kitchen
Located at Hilton Village
6137 N. Scottsdale Rd, #108
Scottsdale, AZ 85253
480 656-0012
http://taphousekitchen.com

Recipe: Crème brulee French toast
Serves 4

8 pieces of challah bread

Mixed berries for garnish

Powdered sugar for dusting

Maple syrup

8 tbsp. sugar

2 tbsp. butter

For the French toast batter

1 cup half and half

3 large eggs

1 pinch ground cinnamon

1 vanilla bean (scraped)

Mix together thoroughly

For the crème brulee

1 quart heavy cream

1 cup sugar

6 egg yolks

1 vanilla bean scraped

Bring cream, sugar and vanilla bean to a simmer and then pour over the egg yolks slowly to temper them, you do not want to scramble or cook the yolks.

Return the egg cream mixture to the stove and on medium heat continuing mixing until sauce begins to thicken, about ten minutes. Set his aside until ready for service.

Dip the challah bread in the batter and then in a pan with some butter added to it cook the French toast on medium heat about 4 minutes on each side. Golden and brown is what you're looking for. Spread the crème brulee on the toast and then add the sugar on top of that and begin to brulee with a torch or place in the oven on broil until sugar is caramelized,

Serve with maple syrup, powdered sugar and berries.

Recipe: Grilled cheese w/ mushroom, avocado, bacon, egg and fontina cheese
Serves 4

8 pieces of sourdough bread

4 ea. large eggs

2 ea. Avocado, diced

8 strips of apple wood smoked bacon…cooked

2 cups cooked crimini mushrooms

5 cups shredded fontina cheese

6 tbsp. butter

2 tbsp. olive oil

1 ea. Small shallot…fine diced

1 tsp. minced garlic

1 tsp. mixed herbs, chives, chervil and tarragon chopped

To begin cook the mushrooms in a pan with the olive oil. Season with salt and pepper and then add the shallots and garlic and herbs. Cook for about the minutes. Place some butter in a pan or a flat top and then place the sourdough down on top of the butter. In another pan cooked the eggs with some butter to your liking whether it is over easy or over hard. Add the cheese to the top of each piece of bread. Once cheese has melted add the bacon strips, diced avocado, mushrooms, and then the egg. Put sandwich together and cut in half.