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    Better on Toast: Happiness on a Slice of Bread—70 Irresistible Recipes
    Better on Toast: Happiness on a Slice of Bread—70 Irresistible Recipes
    Better on Toast: Happiness on a Slice of Bread—70 Irresistible Recipes
    Ebook271 pages1 hour

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

    By Jill Donenfeld

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    About this ebook

    A fresh, fun, easy, cookbook, filled with color photographs, that reveals all the delectable things you can do with toast, one of today’s hottest culinary trends. The recipes serve as a flavor profile building blocks, making Better on Toast a great introductory cooking guide, too!

    Whether she’s frantically preparing for an impromptu gathering with friends, looking for an energy boost before the gym, or home alone staring into the fridge for a midnight snack, Jill Donenfeld turns to one dish that always satisfies—Toast. Tartine, open-faced sandwich, smørbrød—whatever you call it, it’s that single slice of perfect bread stacked high with fresh, flavorful toppings.

    Better on Toast features delicious, quick, easy-to-follow recipes for toasts with every possible topping—from hot to cold and savory to sweet. Anyone can make delicious toasts, no matter his or her level of experience or kitchen size. Whether you use thick-cut French bread, slices of whole wheat, or her gluten-free bread recipe, Jill puts emphasis on flavor, using quality, wholesome ingredients to make each recipe stand out.

    With Better on Toast, you can enjoy these elegant yet simple meals anytime and for any occasion, using classic ingredients in new ways and playing with interesting ingredients you’ve always wondered about.

    Try:

    Smoked Trout & Grapefruit Toast

    Edamame Basil Toast

    Chickpeas and Chorizo Toast

    Rosemary Caper Tuna Salad Toast

    Grilled Radicchio and Apple Buttermilk Toast

    Carrot Butter and Halloumi Toast

    Maple Pear Bread Pudding

    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateMar 31, 2015
    ISBN9780062329059
    Better on Toast: Happiness on a Slice of Bread—70 Irresistible Recipes

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      Book preview

      Better on Toast - 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

      James 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.

      1

      bread

      Toast

      Toasting Techniques

      Quinoa-Millet Bread

      Variations

      In New York City, I’m surrounded by superb bread. Breads Bakery and Maison Kayser aren’t only in my dreams; they are in Union Square. Bien Cuit and Runner & Stone in Brooklyn are worth a subway ride. There are the classics like semolina raisin at Amy’s Bread, pizza bianca at Sullivan Street Bakery, baguette at Balthazar. Even if I’m doing one-stop shopping, Dean & DeLuca, Agata & Valentina, Citarella, and Whole Foods all have great selections.

      And when I’m not in New York City, great bread, thankfully, is in abundance. The Whole Foods in Boulder, Colorado, has a tremendous selection. Huckleberry in Los Angeles does great English muffins. Servatii in Cincinnati has unrivaled pretzel bread. There’s a mom-and-pop bakery in most small towns. Fantastic bread—or at least pretty great bread—isn’t terribly difficult to find.

      There’s baguette, miche, Pullman, and ciabatta for tasty neutrals; brioche, challah, and bread laden with raisins and cranberries and cinnamon for sweetness. There’s grainy bread for texture and rye for tang. There’s bread with olives, walnuts, rosemary, and Parmesan if you want your slices savory.

      I have a bread-making friend whom I consider a magician, but I generally don’t make bread myself. If, like me, you don’t have time to hone your sorcery, then purchase the highest-quality bread that you can find. My recipes are simple so it pays to buy the good stuff. Bread is a fine thing to be left to the pro bakers.

      TOAST

      It’s not rocket science we’re talking about here. It’s not even molecular gastronomy. It’s not specific to any technique, culture, or diet. Food tastes better when it’s eaten on a piece of hot, crispy bread. There’s something primal about it. We break bread to commune. It satisfies a physical hunger as well as the desire to share.

      Bread alone is beautiful but not satisfying. A full loaf of bread can be a dangerous thing, eaten easily and accidentally in a single sitting. But if I top a few slices with some salmon or avocado or even simply sliced radishes, then I’m perfectly sated and not wrecked.

      A toast, aka a tartine, open-faced sandwich, or smørrebrød (if you want to get fancy when addressing a single-slice serving stacked high), is universal and portable. A toast can be contained, held with one hand while texting a buddy, writing a thank-you note, typing a work email, or applying mascara with the other hand.

      It’s seductive and satisfying in its simplicity, but toppings can also get creative. A toast is a choose-your-own-adventure in culinary form. Start with baguette, and French doors open. If you start with brown bread, consider something creamy and maybe with a little brine. Want to toast the bread dry or sear it with mayonnaise? Slice it thin; keep it thick? There are so many ways to make it into exactly what you want—and so many ways to use what you already have stocked in the pantry. It can be breakfast with an egg. It can be lunch and dinner. It can be a snack or an appetizer.

      I keep it pretty simple, paring down ingredients and techniques. I rely on layering flavors. These recipes are flexible, pointers with room for improvisation—I give substitutions, shortcuts, and tips. Toasts can be made by anyone, no matter the level of expertise or the type of kitchen. And they can be eaten anytime, anywhere. Hot, herby bread on the Lower East Side was my primer (see the introduction) and I still believe there’s nothing greater than sliced bread—except, it turns out, when it’s toast.

      Here, let’s toast to toast!

      The recipes in this book will be enjoyable with any type of bread, toasted any way, but the following techniques are referenced throughout. Additionally,

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