Best toast you can make at home (split from Midwest Board)
- cayjohan Dec 10, 2006 11:26 PM
Since I rarely go out for breakfast, I rarely get toast in a restaurant (and I usually hate what I do get: soggy and made from mass-market toasting bread). That's the drawback of liking a truck-stop breakfast.
But I love the toast at home.
My favorite breads for toasting are the pain pave from A Toast to Bread, ciabiatta from Saint Agnes, and almost any dense loaf of nutty goodness from Natural Ovens in Manitowoc, WI.
I have a daughter addicted to garlic, so we make a lot of bruschetta. Riffing on the garlic, I have my favorite peanut butter application: toasted bread scrubbed with garlic, spread with a light film of creamy peanut butter, then topped with slices of tomato and a sprinkle of kosher salt. Heaven. Then, I have a fondness for a thin layer of liverwurst spread on good raisin toast. Don't knock it til ya try it! Some thin-sliced red onions on top are good as well. As for the sweet stuff, it's hard for me to knock a good orange marmalade. The marmalde is also a nice accompaniment to game pate on toast.
Dang. Now I am thinking toast for an evening snack.
re: The Dairy Queen
Think of Thai food when you think of peanuts/garlic/tomatoes. Wonderful marriage of flavors there.
Also, I'm a Finn by ethnicity and there's a wonderful Finnish dish of liver, rice and raisins (a casserole) served with lingonberries.
Same flavor mixes, just on toast! And yes, I am very used to the raised eyebrows! :)
re: Cheese Boy
I have a cookbook from the 30's called " The Best Toast I Ever Tasted." Yup, a whole book devoted to what you could cook to serve on toast . The folks on the cover are eating toast with their heads cocked jauntily to one side with their pinkies extended. Toasters were a swanky, expensive item beginning in the 20's and 30's. Toast was considered very elegant.
I have been making the famous Bittman bread lately and the toast is fab.
So, what kinds of things are in the Best Toast I Ever Tasted cookbook? I can't help but be curious. Do tell.
I am rather fond of a couple of kinds of toast:
- New York or Vermont cheddar cheese on whole wheat bread
- organic salted butter (Hope Creamery) and jam on WW bread
My favorite bread for toast right now is the Multi-grain from the Birchwood Cafe in Minneapolis.
I think I would like the liverwurst on good raisin bread. I will have to try that.
Oh ya know, creamed chipped beef, chicken ala king, salmon with peas in cream sauce on toasted WHITE bread, all of that gloppy American 1930's slop that makes you thank God every day that you are living now and not then. Lots of triple decker sandwiches, toast points (fancy schmancy huh?) and my all time faves,(I'm sure you will be making this soon) Toast Shortcake (and I ain't kidding)with whipped cream and strawberries.
I don't know about icky...my adventurous-eater daughter has a standing order for creamed tuna-and-peas on toast for her birthday(even if I say I will take her out). Every year. I have to admit that with enough pepper and a really nice white sauce, it's not bad...
I'm thinking about what creamed tuna on toast would be like with some really nice fresh tuna.
BTW, Saveur just had a bit on S.O.S. in a recent issue. I'm tempted to revisit it!
I remember it fondly as well. With chopped hard-boiled eggs. I wonder if both of us have very romanticized memories.
Perhaps there's something to the cooking of toast as well as its contents. Some octogenarian friends of ours who originally hail from Poland and have for years lived on a lake in Maine ... anyway they swear that you'll never eat better toast than when it's toasted on the top of a wood-burning stove. Can't vouch for it myself, but I was intrigued. Can anyone confirm this, or explain it, by the way? Admittedly, the little lever on a toaster is a tad more convenient, but next time you've got a cast-iron stove blazing away the winter chills, there's a new treat to reach for.
Peanut butter w/ brown sugar
Fourth or fifth the cinnamon toast
Cream cheese and butter on an egg bagel
Cheddar cheese, cottage cheese, and salsa
Mozzarella, sundried tomato paste, basil and parmesan
Good old fasthioned apple butter or butter w/ apricot jam
Maple Butter- maple syrup mixed with butter :)
I like to toast the bread in a cast iron pan then take it out and grate parmesan or sharp cheddar on the toasted side put it back int he pan and have crispy cheese toasts. My favorite part of pizza or french onion soup is the crunchy cheese this is just like that but the whole thing is crunchy cheese. I think the cast iron pan is similar to the cast iron stove.
Also on really good whole wheat bread I like flax seed oil and honey and not because it's healthy just because I really love it.
And on good french ripe avocado topped with lox.
My mom used to make great grilled cheese toasts with monterey jack and chunky peanut butter.