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 Toasting
is
on
everyone's mind as this first year of the new century continues. But
we are not just talking about
a clinking-glass toast. We mean toast by the slice- celebrating it,
eating it, and finding creative ways of incorporating it into the
daily menu. The Toaster Museum Foundation, a Seattle-born organization,
hails the toaster as a 20th-century artifact, but
one with a distinctly popping future. We agree, and have "toasted"
that notion with a few ideas for serving toast around the clock in
21st-century style which is easy, interesting, nourishing and quick.
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BREAKFAST:
Apple
and Cheese Toast –
Melt 2 tablespoons butter in a small skillet coated with
DuPont SilverStone® non-stick. Peel, core and thinly slice 1
apple and sauté, until tender. Toast 2 halves of an English
muffin and spoon the apple mixture on each half. Sprinkle 1/3 cup
of grated Cheddar cheese on top of each muffin and broil until the
cheese has melted. Garnish with apple slices and/or edible pansies.
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LUNCH:
Herbed
Tomato and Mushroom Over Toasted Garlic Bread – In
a small skillet coated with DuPont SilverStone® non-stick, melt
2 tablespoons butter and sauté 4 thinly sliced small button
or cremini mushrooms. Add 6 tablespoons seasoned breadcrumbs and toss
until incorporated with the mushrooms. Remove from the skillet and
stir in 1 teaspoon dried basil. Return the skillet to the heat and
sauté 1 cup chopped and seeded fresh Roma tomatoes for 1 or
2 minutes. Season with salt and pepper and spread over 2 slices of
crusty toasted Italian garlic bread. Top with the mushroom mixture
and a few shavings of Parmesan cheese. Broil for 30 seconds to heat
through.
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DINNER:
Chicken Focaccia Toast –
In a medium saucepan coated with DuPont SilverStone® non-stick,
gradually whisk 1/3 cup flour into 1 3/4 cups chicken broth, cooking
over medium heat until thick. Remove from heat and stir in 1/2 cup
mayonnaise, 2 cups chopped cooked chicken, 1/2 cup cooked peas, 2
ounces pimentos, and season with salt and pepper. Toast 6 slices of
Focaccia bread and evenly divide the chicken mixture over the top
of each; serve immediately.
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DESSERT:
Banana
Sticky Bun Toast – In a 2-cup glass measure, combine
2 tablespoons brown sugar, 1 tablespoon each butter and light corn
syrup, and 1/2 teaspoon cinnamon. Microwave on high 1 minute; stir
in 1/2 cup toasted pecan halves. Evenly divide the mixture over each
slice of raisin bread and top with sliced bananas. If you want a more
decadent toast, sprinkle with chocolate shavings or mini chocolate
chips.
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 Warm
sandwiches are particularly welcoming this time of year. For easy
preparation, cleaning, and melting of grilled sandwiches, use a
heavy skillet coated with DuPont SilverStone® non-stick. Weight
the sandwiches down with a heavy pan on top of them or use a panini
or sandwich grill. Click on our Quick Cuisine section for grilled
sandwich recipes. Meanwhile, here are some tips for making grilled
sandwiches this winter season:
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1.
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The
density of rye bread or swirled rye and pumpernickel
makes a great grilling bread, as it still has some crunch
after grilling. |
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2.
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Focaccia
cut in wedges adds interest to the grilled sandwich. |
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3.
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Good
cheeses for grilling: Fontina,
Taleggio,
Swiss, Gorgonzola |
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4.
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Always
preheat your non-stick skillet before grilling. |
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5.
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Brush
sandwiches with olive oil or butter and cook on medium
heat to reduce chances of browning too quickly before
the cheese has melted.
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