Better on Toast: Happiness on a Slice of Bread--70 Irresistible Recipes PDF
Preview Better on Toast: Happiness on a Slice of Bread--70 Irresistible Recipes
dedication contents DEDICATION INTRODUCTION 1 bread Toast Toasting Techniques Quinoa-Millet Bread Variations 2 brekky toasts Avocado Classic Smoked Trout and Grapefruit Togarashi Egg Salad Oyster Omelet Smoked Salmon Rillettes Harissa Scramble Bacon and Date Madagascar Banana Apricot-Stuffed French Toast Green Guru Eggs Tomatillo Egg Ricotta Part I: Lavender Ricotta Ricotta Bonus Round: Jam-Swirled Ricotta Pancakes 3 hors d’oeuvre toasts Scallop Carpaccio with Kalamata-Orange Relish and Lemon Aioli Nectarine Caprese Grilled Hearts of Palm with Saffron Hummus Herbed Goat Cheese and Grilled Vegetables Roe Out Edamame Basil Hot Miso Crab Pesto Swirl Kale and Artichoke Caponata Zingy White Beans and Tomatoes Grape and Goat 4 non-veg toasts Seared Tuna Tatsoi Escargots and Mushrooms Niçoise Marinated Shrimp, Celery, and Green Olives Fig Bagna Cauda and Watercress Chickpea and Chorizo Thai Crab and Cucumber Paprika Sherry Shrimp Skillet Chile-Orange-Cured Salmon with Cilantro Crème Fraîche Rosemary Caper Tuna Salad Bay Scallops and Pear-Onion Jam Grandpa Sardines Cilantro Shrimp Salad French Onion Toast Fresh Sardines and Parsley-Apricot Gremolata Grilled Zucchini and Bottarga Lobster Carbonara 5 veg toasts A Love Story: Burrata + Toast Grilled Radicchio and Apples Spice Roasted Radishes and Mint Feta Yogurt Grilled Cheese with Romaine and Bosc Pear Spinach and Sweet Pea Big Tomato Carrot Ribbons Ricotta Part II: More Flavors Golden Beets and Vadouvan Yogurt Fennel Parmesan Slaw Shaved Asparagus and Serrano-Basil Butter White Bean Avo Mushroom Hunks Roots Cucumber Tzatziki and Roasted Jalapeños Delicata Squash and Orange Butter Carrot Butter and Halloumi Chipotle Eggplant Cauliflower Melts Walnut Potatoasts Brown Sugar Chipotle Sweet Potato and Carrot Butternut Squash, Robiola, and Apples Roasted Eggplant and Raisin Chutney Hot Brussels Sprouts Spicy Red Lentil Spiced Apple Chutney 6 extra bread Panzanella Maple-Pear Bread Pudding Honey-Citrus Sundae Toast Lemon-Lavender Sweet Toast Midnight Snacks Watermelon ACKNOWLEDGMENTS TOAST COLLAB UNIVERSAL CONVERSION CHART INDEX ABOUT THE AUTHOR CREDITS COPYRIGHT ABOUT THE PUBLISHER introduction J ames Beard said, “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” It’s the most basic, the most coveted, and the most craved. It’s the tradition that brings us to the table, how we start the day, and the happy beginning of many other meals as well. One of my first jobs in New York was as a waitress at a now-closed restaurant on the Lower East Side. Because of that job, I speak of being a waitress as “my favorite job.” I loved being in the hot seat, with food, beverages, and the perfect pacing of a first date all on my shoulders. The best part of that job was the bread and butter. Julie and Tasha, the chef-owners, made herb butter, and it was part of the waitresses’ job to scrape it into little dishes, sprinkle them with salt, and drop them at our tables after guests had placed an order. When the butter was at the right temperature and the Pullman loaf was fresh and sticky, it was impossible to go a shift without being asked by every table for more of both. The customers were happy, but I was happier, owing to my discovery of the panini press. After setting up the bread service, I’d spread any leftover butter onto as many pieces of bread as I could cover. I’d pop them in the panini press and grill up some perfect toast. This would sustain me until shift drink, when I’d make some more. That taste—hot, crusty bread, a little soft in the center, with a layer of buttery grilled herbs—put me on the path that resulted in this book.
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