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.