Better on Toast: Happiness on a Slice of Bread--70 Irresistible Recipes

210 Pages·2015·26.47 MB·English

by  Jill Donenfeld

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.