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Video van Jacob Sessoms Talks van Fall Foods -video

Video van Jacob Sessoms Talks van Fall Foods -video

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  3. Sjefs en persoonlikhede

9 November 2011

Deur

Ali Rosen, Daily Meal Video

Die sjef van Asheville, NC, gesels oor seisoenale produkte en eie vleisgeregte

Table's Jacob Sessoms Talks Fall Foods

Die sjef van Asheville, NC, gesels oor seisoenale produkte en eie vleisgeregte

Kom volgende

  • Table's Jacob Sessoms Talks Fall Foods 2:32 minute

Tafel in Asheville, NC


Volgens sjefs kan u die kans en eindes in 'n onberispelike maaltyd verander

Avokado -roosterbrood het die reputasie dat dit basies is, maar weet jy wat? Avokado -roosterbrood is bevredigend en heerlik, en die geliefde roosterbrood kom nie gou uit die spyskaarte nie. Of regtig, ooit, tensy daar nog 'n avokado -tekort is. En as die dag aanbreek, wees verseker dat daar baie ander roosterkoeke is waarop u bestanddele wat reeds in u yskas lê en in die produkmandjie lê, insluit.

'N Nuwer neiging in restaurantspyskaarte behels die opskudding van seisoen-geïnspireerde roosterbrood-skeppings wat maklik op die opstal geskep kan word en sjefs in staat stel om oorblyfsels en toevallige kans te gebruik om stukke kookkuns te vorm. Van perskes en plattelandse ham tot vreemde vuurhoutjies soos pere en beet, en selfs suidelike kaas wat met eiers bo-op gesmeer word, sal hierdie sopwaardige happies die hele gesin vermaak as u nie voor die aand lus is om na die kruidenierswinkel te gaan nie.

Hier deel verskeie sjefs insig oor hul gunsteling manier om te rooster, saam met wenke en truuks om van die oorblyfsels magie te maak as hulle tuis inspirasie soek.

Peach and Country Ham Toast by Haymaker Jenn Rice

Gaan na Sm & oslashrrebr & oslashd Style

Sjef Patrick Cowden het onlangs die Farmhouse Cafe in Wendell, Noord -Carolina, geopen, met 'n glashuis van sm ørrebr ྍ. & quotAs u vertroud is met 'n tartine, is die sm ørrebr ྍ 'n Deense idee oor hierdie konsep, sê Cowden & eerlik, 'n perfekte manier om roosterbrood te doen. Dit gaan soos volg: Kies 'n dik rogbrood in Deense styl, 'n smeerbare vet (soos botter of mayonnaise wat as voedselgom en laminaat dien, sodat die brood nie sag word nie) en stapel verskeie proteïene en/of groente bo-op. Smorrebrods kan so eenvoudig wees soos ham, Switserse en rucola, maar omdat dit Skandinawies is, kan jy ook baie gerookte vis sien, sê hy. Regtig, alles gaan. Cowden beveel aan om met smaakprofiele rond te speel, net soos met sy gebakte broodkorrelsbrood bedek met ingemaakte okra -remoulade, andouilleworshash, sagte slaai, suurlemoen gestroopte Carteret County garnale en 'n skeut rooi -jus stroop. Basies 'n riffie garnale en korrels, ”, merk hy op van sy gunsteling maaltyd.

Moet nooit dat u gunsteling bestanddele tot niet gaan nie

“I ’ alles oor die vermindering van my voedselverspilling by die huis en in die professionele kombuis by die werk, ”, sê sjef William Dissen van Haymaker. 'N Pragtige, helder roosterbrood by sy restaurant is bedek met suurlemoen -ricotta en bedek met verkoolde perskes, knapperige Benton ’'s Country Ham en basiliekruid. By die huis kan u enige brood wat u in die spens het, braai of rooster tot dit mooi goudbruin is aan die een kant, en in plaas van die tuisgemaakte ricotta, kan u 'n bietjie roomkaas neem en dit klits totdat dit lekker is en glad met 'n bietjie suurlemoensap en sout, en bedek dit dan met dun gesnyde perskes of pruime of ontpitte kersies, ” Dissen. In die plek van Benton ’s Country Ham, as u nie in die suide woon nie en dit godsdienstig gevul hou, sal gaar spek voldoende wees. Op elke manier wat u dit probeer, kry u 'n uitstekende eindproduk as u met goeie bestanddele begin en lekker kos vars begin.

Voedselreste = Inspirasie

Gesinsmaaltye behels dikwels hope oorskiet. En duidelik het ons die beste truuk ooit geleer: allerhande oorblyfsels sorg vir unieke roosterbrooduitvindings. Sjef Jacob Sessoms, wat na die kombuis gaan by die nuutste eetkonsep van Wicked Weed Brewing, Cultura, stel voor om die yskas te skandeer voordat u besonderhede koop. Roosterbrood, tartine of bruschetta is die perfekte voertuig vir oorskiet. As jy 'n proteïen, 'n kruie/groen/groente en 'n sous het, is jy gereed om te gaan, en hy sê. Rooster en smeer 'n stokbrood, smelt die gekose kaas bo -op, maak warm en sny die oorblywende steak in stukke. “Gooi die steak met kruie of groente en bou bo -op die roosterbrood, ” merk hy op. Eindig met sout en peper, 'n goeie olyfolie, suurlemoensap en miskien 'n bietjie romerige sous soos Green Goddess.

Onthou, teenoorgesteldes lok

𠇍it is 100% die soort ding waarmee ek in my huis se kombuis vorendag sou kom, sê sjef Christian Hunter van sy roosterbrood by Sorghum & Salt. Kreatiewe denke het Hunter tot die idee gelei om restaurantreste en seisoenale vrugte in 'n heerlike, eetbare skepping te verander. Dink aan tuisgemaakte suurdeegbrood wat perfek gebotter en gebraai is, 'n laag vars, smeerbare kaas (soos gebak), gestroopte beet, pere, 'n skeut heuning en sout en peper. Dit is eenvoudig, heerlik en elimineer afval, wat een van my gunsteling dinge is, voeg Hunter by. Moenie bang wees om rond te speel met interessante kombinasies wat na 'n vreemde kombinasie kan lyk nie. Waatlemoen, tamaties en fetakaas is immers 'n bevredigende situasie. Dit kom alles neer op die balans tussen soet, sout en suur.

KYK: Hoe om kersietamatie konfyt te maak

Tamatiebroodjie is altyd 'n goeie idee

By Fin & amp Fino koop sjef Scott Hollingsworth ongeveer 150 tot 200 pond tamaties per week by plaaslike boere tydens die maksimum tamatieoes. Tomato -roosterbrood is altyd 'n goeie idee, veral as u 'n vinnige en maklike snack wil hê. Ons tamatiebroodjie gaan oor varsheid, kwaliteit en aanvullende teksture van die paar bestanddele, sê Hollingsworth, net soos goeie brood. Hy gebruik suurdeeg by Fin & amp; Fino, en let op die deeg en die toastigheid van die brood is van kardinale belang vir die soet sagtheid van die tamatie. belangrik, bied 'n effense soutigheid en smaak. Ongeag wat nog bygevoeg word, as die goeie tamatiebrood kom, moet die tamatie 'n ster wees, so soek as moontlik na die tamaties. Omdat Cooverripe baie beter is as onder rypheid, volgens Hollingsworth, is roosterbrood 'n uitstekende manier om tamaties wat nie so glansryk lyk nie, te gebruik wat ekstra sappig is. Rond af met seesout en 'n verouderde sjerrie -asyn, en maak gereed om gewonder te word. Hierdie roosterbrood was eintlik al 'n rukkie 'n standaard tuis vir my en ek, so ons is bly dat dit goed ontvang is by die restaurant. ”

Blaai na alles wat smeer in die yskas is

Smeer en dips is 'n maklike oplossing om van 'n basiese stuk roosterbrood 'n kookkuns te maak. En as die bakke in die yskas amper leeg is, is dit 'n goeie manier om elke laaste druppel te gebruik. Sjef Michael Sichel van Hotel Bennet wend hom tot Southern Spreads vir inspirasie. 'N Paar van sy gunstelinge sluit in vars ricotta -kaas met tamatie Concasse (of gekapte/gebreekte tamaties), ekstra suiwer olyfolie en gesnyde gekookte foie gras -mousse en pimento -kaas (wat in Oktober op die spyskaart in die Gabrielle -kroeg beskikbaar sal wees) en 'n gerookte peperham smeer. Voeg die kruie en groente by wat bygevoeg word vir ekstra knapperigheid en lewenskragtigheid. Hierdie tipe roosterkoeke is ook 'n goeie idee om smarte te vermaak en kan in kleiner stukke met twee happies gesny word.

Honger vir meer? Probeer een van ons gunsteling roosterbroodresepte hieronder. 50 geniale maniere om roosterbrood te beklee


Volgens sjefs kan u die kans en eindes in 'n onberispelike maaltyd verander

Avokado -roosterbrood het die reputasie dat dit basies is, maar weet jy wat? Avokado -roosterbrood is bevredigend en heerlik, en die geliefde roosterbrood kom nie gou uit die spyskaarte nie. Of regtig, ooit, tensy daar nog 'n avokado -tekort is. En as die dag aanbreek, wees verseker dat daar baie ander roosterkoeke is waarop u bestanddele wat reeds in u yskas lê en in die produkmandjie lê, insluit.

'N Nuwer neiging in restaurantspyskaarte behels die opskudding van seisoen-geïnspireerde roosterbrood-skeppings wat maklik op die opstal geskep kan word en sjefs in staat stel om oorblyfsels en toevallige kans te gebruik om stukke kookkuns te vorm. Van perskes en plattelandse ham tot vreemde vuurhoutjies soos pere en beet, en selfs suidelike kaas wat met eiers bo-op gesmeer word, sal hierdie sopwaardige happies die hele gesin vermaak as u nie voor die aand lus is om na die kruidenierswinkel te gaan nie.

Hier deel verskeie sjefs insig oor hul gunsteling manier om te rooster, saam met wenke en truuks om van die oorblyfsels magie te maak as hulle tuis inspirasie soek.

Peach and Country Ham Toast by Haymaker Jenn Rice

Gaan na Sm & oslashrrebr & oslashd Style

Sjef Patrick Cowden het onlangs die Farmhouse Cafe in Wendell, Noord -Carolina, geopen, met 'n glashuis van sm ørrebr ྍ. & quotAs u 'n tartyn ken, is die sm ørrebr ྍ 'n Deense idee oor hierdie konsep, sê Cowden & eerlikwaar 'n perfekte manier om roosterbrood te doen. Dit gaan soos volg: Kies 'n dik rogbrood in Deense styl, 'n smeerbare vet (soos botter of mayonnaise wat as voedselgom en laminaat dien, sodat die brood nie sag word nie) en stapel verskeie proteïene en/of groente bo-op. Smorrebrods kan so eenvoudig wees soos ham, Switserse en rucola, maar omdat dit Skandinawies is, kan jy ook baie gerookte vis sien, sê hy. Regtig, alles gaan. Cowden beveel aan om met smaakprofiele rond te speel, net soos met sy gebakte broodkorrelsbrood bedek met ingemaakte okra -remoulade, andouilleworshash, sagte slaai, suurlemoen gestroopte Carteret County garnale en 'n skeut rooi -jus stroop. Basies 'n riffie garnale en korrels, ”, merk hy op van sy gunsteling maaltyd.

Moet nooit dat u gunsteling bestanddele tot niet gaan nie

“I ’ alles oor die vermindering van my voedselvermorsing tuis en in die professionele kombuis by die werk, ”, sê sjef William Dissen van Haymaker. 'N Pragtige, helder roosterbrood by sy restaurant is bedek met suurlemoen -ricotta en bedek met verkoolde perskes, knapperige Benton ’'s Country Ham en basiliekruid. By die huis kan u enige brood wat u in die spens het, braai of rooster totdat dit aan die een kant mooi goudbruin is, en in plaas van die tuisgemaakte ricotta, kan u roomkaas neem en dit klits totdat dit lekker is en glad met 'n bietjie suurlemoensap en sout, en bedek dit dan met dun gesnyde perskes of pruime of ontpitte kersies, ” Dissen. In die plek van Benton's Country Ham, as u nie in die suide woon nie en dit godsdienstig gevul hou, is dit voldoende om gekookte spek te gebruik. Op elke manier wat u dit probeer, kry u 'n uitstekende eindproduk as u met goeie bestanddele begin en lekker kos vars begin.

Voedselreste = Inspirasie

Gesinsmaaltye behels dikwels hope oorskiet. En duidelik het ons die beste truuk ooit geleer: allerhande oorblyfsels sorg vir unieke roosterbrooduitvindings. Sjef Jacob Sessoms, wat na die kombuis gaan by die nuutste eetkonsep van Wicked Weed Brewing, Cultura, stel voor om die yskas te skandeer voordat u besonderhede koop. Roosterbrood, tartine of bruschetta is die perfekte voertuig vir oorskiet. As jy 'n proteïen, 'n kruie/groen/groente en 'n sous het, is jy gereed om te gaan, ”, sê hy. Rooster en smeer 'n stokbrood, smelt die gekose kaas bo -op, maak warm en sny die oorblywende steak in stukke. “Gooi die steak met kruie of groente en bou bo -op die roosterbrood, ” merk hy op. Eindig met sout en peper, 'n goeie olyfolie, suurlemoensap en miskien 'n bietjie romerige sous soos Green Goddess.

Onthou, teenoorgesteldes lok

𠇍it is 100% die soort ding waarmee ek in my huis se kombuis sou dink, sê sjef Christian Hunter van sy roosterbrood by Sorghum & Salt. Kreatiewe denke het Hunter tot die idee gelei om restaurantreste en seisoenale vrugte in 'n heerlike, eetbare skepping te verander. Dink aan tuisgemaakte suurdeegbrood wat perfek gebotter en gebraai is, 'n laag vars smeerkaas (soos gebak), gestroopte beet, pere, 'n skeut heuning en sout en peper. Dit is eenvoudig, heerlik en elimineer afval, wat een van my gunsteling dinge is, voeg Hunter by. Moenie bang wees om rond te speel met interessante kombinasies wat na 'n vreemde kombinasie kan lyk nie. Waatlemoen, tamaties en fetakaas is immers 'n bevredigende situasie. Dit kom alles neer op die balans van soet, sout en suur.

KYK: Hoe om kersietamatie konfyt te maak

Tamatiebroodjie is altyd 'n goeie idee

By Fin & amp Fino koop sjef Scott Hollingsworth ongeveer 150 tot 200 pond tamaties per week by plaaslike boere tydens die maksimum tamatieoes. Tomato -roosterbrood is altyd 'n goeie idee, veral as u 'n vinnige en maklike snack wil hê. Ons tamatiebroodjie gaan oor varsheid, kwaliteit en aanvullende teksture van die paar bestanddele, sê Hollingsworth, net soos goeie brood. Hy gebruik suurdeeg by Fin & amp; Fino, en let op die deeg en die toastigheid van die brood is van kardinale belang vir die soet sagtheid van die tamatie. Belangriker nog, bied 'n effense soutigheid en tint. Ongeag wat nog bygevoeg word, as die goeie tamatiebrood kom, behoort die tamatie ster te wees, so soek as moontlik na tamaties. Omdat “overripe baie beter is as onder ryp, en volgens Hollingsworth, is roosterbrood 'n goeie manier om tamaties wat nie so glansryk lyk nie, te gebruik wat ekstra sappig is. Rond af met seesout en 'n verouderde sjerrie -asyn en maak gereed om gewonder te word. Hierdie roosterbrood was eintlik al 'n rukkie 'n standaard tuis vir my en ek, en ons is bly dat dit goed by die restaurant ontvang is.

Blaai na alles wat smeer in die yskas is

Smeer en dips is 'n maklike oplossing om van 'n basiese stuk roosterbrood 'n kookkuns te maak. En as die bakke in die yskas amper leeg is, is dit 'n goeie manier om elke laaste druppel te gebruik. Sjef Michael Sichel van Hotel Bennet wend hom tot Southern Spreads vir inspirasie. 'N Paar van sy gunstelinge sluit in vars ricotta -kaas met tamatie Concasse (of gekapte/gebreekte tamaties), ekstra suiwer olyfolie en gesnyde gekookte foie gras -mousse en pimento -kaas (wat in Oktober op die spyskaart in die Gabrielle -kroeg beskikbaar sal wees) en 'n gerookte peper ham versprei. Voeg die kruie en groente by wat bygevoeg word vir ekstra knapperigheid en lewenskragtigheid. Hierdie tipe roosterkoeke is ook 'n goeie idee om smarte te vermaak en kan in kleiner stukke met twee happies gesny word.

Honger vir meer? Probeer een van ons gunsteling roosterbroodresepte hieronder. 50 geniale maniere om roosterbrood te beklee


Volgens sjefs kan u die kans en eindes in 'n onberispelike maaltyd verander

Avokado -roosterbrood het die reputasie dat dit basies is, maar weet jy wat? Avokado -roosterbrood is bevredigend en heerlik, en die geliefde roosterbrood kom nie gou uit die spyskaarte nie. Of regtig, ooit, tensy daar nog 'n avokado -tekort is. En as die dag aanbreek, wees verseker dat daar baie ander roosterkoeke is waarop u bestanddele wat reeds in u yskas lê en in die produkmandjie lê, insluit.

'N Nuwer neiging in restaurantkieslyste behels die opskudding van seisoen-geïnspireerde roosterbrood-skeppings wat maklik op die opstal geskep kan word en kokke in staat stel om oorblyfsels en toevallige kans te gebruik en eindig in stukke kookkuns. Van perskes en plattelandse ham tot vreemde vuurhoutjies soos pere en beet, en selfs suidelike kaas wat met eiers bo-op gesmeer word, sal hierdie sopwaardige happies die hele gesin vermaak as u nie voor die aand lus is om na die kruidenierswinkel te gaan nie.

Hier deel verskeie sjefs insig oor hul gunsteling manier om te rooster, saam met wenke en truuks om van die oorblyfsels magie te maak as hulle tuis inspirasie soek.

Peach and Country Ham Toast by Haymaker Jenn Rice

Gaan na Sm & oslashrrebr & oslashd Style

Sjef Patrick Cowden het onlangs die Farmhouse Cafe in Wendell, Noord -Carolina, geopen, met 'n glashuis van sm ørrebr ྍ. & quotAs u vertroud is met 'n tartine, is die sm ørrebr ྍ 'n Deense idee oor hierdie konsep, sê Cowden & eerlik, 'n perfekte manier om roosterbrood te doen. Dit gaan soos volg: Kies 'n dik rogbrood in Deense styl, 'n smeerbare vet (soos botter of mayonnaise wat as voedselgom en laminaat dien, sodat die brood nie sag word nie) en stapel verskeie proteïene en/of groente bo-op. Smorrebrods kan so eenvoudig wees soos ham, Switserse en rucola, maar omdat dit Skandinawies is, kan jy ook baie gerookte vis sien, sê hy. Regtig, alles gaan. Cowden beveel aan om met smaakprofiele rond te speel, net soos met sy gebakte broodkorrelsbrood bedek met ingemaakte okra -remoulade, andouilleworshash, sagte slaai, suurlemoen gestroopte Carteret County garnale en 'n skeut rooi -jus stroop. Basies 'n riffie garnale en korrels, ”, merk hy op van sy gunsteling maaltyd.

Moet nooit dat u gunsteling bestanddele tot niet gaan nie

“I ’ alles oor die vermindering van my voedselverspilling by die huis en in die professionele kombuis by die werk, ”, sê sjef William Dissen van Haymaker. 'N Pragtige, helder roosterbrood by sy restaurant is bedek met suurlemoen -ricotta en bedek met verkoolde perskes, knapperige Benton ’'s Country Ham en basiliekruid. By die huis kan u enige brood wat u in die spens het, braai of rooster totdat dit aan die een kant mooi goudbruin is, en in plaas van die tuisgemaakte ricotta, kan u roomkaas neem en dit klits totdat dit lekker is en glad met 'n bietjie suurlemoensap en sout, en bedek dit dan met dun gesnyde perskes of pruime of ontpitte kersies, ” Dissen. In die plek van Benton's Country Ham, as u nie in die suide woon nie en dit godsdienstig gevul hou, is dit voldoende om gekookte spek te gebruik. Op elke manier wat u dit probeer, kry u 'n uitstekende eindproduk as u met goeie bestanddele begin en lekker kos vars begin.

Voedselreste = Inspirasie

Gesinsmaaltye behels dikwels hope oorskiet. En duidelik het ons die beste truuk ooit geleer: allerhande oorblyfsels sorg vir unieke roosterbrooduitvindings. Sjef Jacob Sessoms, wat na die kombuis gaan by die nuutste eetkonsep van Wicked Weed Brewing, Cultura, stel voor om die yskas te skandeer voordat u besonderhede koop. Roosterbrood, tartine of bruschetta is die perfekte voertuig vir oorskiet. As jy 'n proteïen, 'n kruie/groen/groente en 'n sous het, is jy gereed om te gaan, ”, sê hy. Rooster en smeer 'n stokbrood, smelt die gekose kaas bo -op, maak warm en sny die oorblywende steak in stukke. “Gooi die steak met kruie of groente en bou bo -op die roosterbrood, ” merk hy op. Eindig met sout en peper, 'n goeie olyfolie, suurlemoensap en miskien 'n bietjie romerige sous soos Green Goddess.

Onthou, teenoorgesteldes lok

𠇍it is 100% die soort ding waarmee ek in my huis se kombuis vorendag sou kom, sê sjef Christian Hunter van sy roosterbrood by Sorghum & Salt. Kreatiewe denke het Hunter tot die idee gelei om restaurantreste en seisoenale vrugte in 'n heerlike, eetbare skepping te verander. Dink aan tuisgemaakte suurdeegbrood wat perfek gebotter en gebraai is, 'n laag vars smeerkaas (soos gebak), gestroopte beet, pere, 'n skeut heuning en sout en peper. Dit is eenvoudig, heerlik en elimineer afval, wat een van my gunsteling dinge is, voeg Hunter by. Moenie bang wees om rond te speel met interessante kombinasies wat 'n vreemde kombinasie kan lyk nie. Waatlemoen, tamaties en fetakaas is immers 'n bevredigende situasie. Dit kom alles neer op die balans tussen soet, sout en suur.

KYK: Hoe om kersietamatie konfyt te maak

Tamatiebroodjie is altyd 'n goeie idee

By Fin & amp Fino koop sjef Scott Hollingsworth ongeveer 150 tot 200 pond tamaties per week by plaaslike boere tydens die maksimum tamatieoes. Tomato -roosterbrood is altyd 'n goeie idee, veral as u 'n vinnige en maklike snack wil hê. Ons tamatiebroodjie gaan oor varsheid, kwaliteit en aanvullende teksture van die paar bestanddele, sê Hollingsworth, net soos goeie brood. Hy gebruik suurdeeg by Fin & amp; Fino, en let op dat die brood en toast van die brood van kardinale belang is teen die soet sagtheid van die tamatie. belangrik, bied 'n effense soutigheid en smaak. Ongeag wat nog bygevoeg word, as die goeie tamatiebrood kom, moet die tamatie 'n ster wees, so soek as moontlik na die tamaties. Omdat Cooverripe baie beter is as onder rypheid, volgens Hollingsworth, is roosterbrood 'n uitstekende manier om tamaties wat nie so glansryk lyk nie, te gebruik wat ekstra sappig is. Rond af met seesout en 'n verouderde sjerrie -asyn en maak gereed om gewonder te word. Hierdie roosterbrood was eintlik al 'n rukkie 'n standaard tuis vir my en ek, en ons is bly dat dit goed by die restaurant ontvang is.

Blaai na alles wat smeer in die yskas is

Smeer en dips is 'n maklike oplossing om van 'n basiese stuk roosterbrood 'n kookkuns te maak. En as die bakke in die yskas amper leeg is, is dit 'n goeie manier om elke laaste druppel te gebruik. Sjef Michael Sichel van Hotel Bennet wend hom tot Southern Spreads vir inspirasie. 'N Paar van sy gunstelinge sluit in vars ricotta -kaas met tamatie Concasse (of gekapte/gebreekte tamaties), ekstra suiwer olyfolie en gesnyde gekookte foie gras -mousse en pimento -kaas (wat in Oktober op die spyskaart in die Gabrielle -kroeg beskikbaar sal wees) en 'n gerookte peperham smeer. Voeg die kruie en groente by wat bygevoeg word vir ekstra knapperigheid en lewenskragtigheid. Hierdie tipe roosterkoeke is ook 'n goeie idee om smarte te vermaak en kan in kleiner stukke met twee happies gesny word.

Honger vir meer? Probeer een van ons gunsteling roosterbroodresepte hieronder. 50 geniale maniere om roosterbrood te beklee


Volgens sjefs kan u die kans en eindes in 'n onberispelike maaltyd verander

Avokado -roosterbrood het die reputasie dat dit basies is, maar weet jy wat? Avokado -roosterbrood is bevredigend en heerlik, en die geliefde roosterbrood kom nie gou uit die spyskaarte nie. Of regtig, ooit, tensy daar nog 'n avokado -tekort is. En as die dag aanbreek, wees verseker dat daar baie ander roosterkoeke is waarop u bestanddele wat reeds in u yskas lê en in die produkmandjie lê, insluit.

'N Nuwer neiging in restaurantspyskaarte behels die opskudding van seisoen-geïnspireerde roosterbrood-skeppings wat maklik op die opstal geskep kan word en sjefs in staat stel om oorblyfsels en toevallige kans te gebruik om stukke kookkuns te vorm. Van perskes en plattelandse ham tot vreemde vuurhoutjies soos pere en beet, en selfs suidelike kaas wat met eiers bo-op gesmeer word, sal hierdie sopwaardige happies die hele gesin vermaak as u nie voor die aand lus is om na die kruidenierswinkel te gaan nie.

Hier deel verskeie sjefs insig oor hul gunsteling manier om te rooster, saam met wenke en truuks om van die oorblyfsels magie te maak as hulle tuis inspirasie soek.

Peach and Country Ham Toast by Haymaker Jenn Rice

Gaan na Sm & oslashrrebr & oslashd Style

Sjef Patrick Cowden het onlangs die Farmhouse Cafe in Wendell, Noord -Carolina, geopen, met 'n glashuis van sm ørrebr ྍ. & quotAs u 'n tartyn ken, is die sm ørrebr ྍ 'n Deense idee oor hierdie konsep, sê Cowden & eerlikwaar 'n perfekte manier om roosterbrood te doen. Dit gaan soos volg: Kies 'n dik rogbrood in Deense styl, 'n smeerbare vet (soos botter of mayonnaise wat as voedselgom en laminaat dien, sodat die brood nie sag word nie) en stapel verskeie proteïene en/of groente bo-op. Smorrebrods kan so eenvoudig wees soos ham, Switserse en rucola, maar omdat dit Skandinawies is, kan jy ook baie gerookte vis sien, sê hy. Regtig, alles gaan. Cowden beveel aan om met smaakprofiele rond te speel, net soos met sy gebakte broodkorrelsbrood bedek met ingemaakte okra -remoulade, andouilleworshash, sagte slaai, suurlemoen gestroopte Carteret County garnale en 'n skeut rooi -jus stroop. Basies 'n riffie garnale en korrels, ”, merk hy op van sy gunsteling maaltyd.

Moet nooit dat u gunsteling bestanddele tot niet gaan nie

“I ’ alles oor die vermindering van my voedselvermorsing tuis en in die professionele kombuis by die werk, ”, sê sjef William Dissen van Haymaker. 'N Pragtige, helder roosterbrood by sy restaurant is bedek met suurlemoen -ricotta en bedek met verkoolde perskes, knapperige Benton ’'s Country Ham en basiliekruid. By die huis kan u enige brood wat u in die spens het, braai of rooster totdat dit aan die een kant mooi goudbruin is, en in plaas van die tuisgemaakte ricotta, kan u roomkaas neem en dit klits totdat dit lekker is en glad met 'n bietjie suurlemoensap en sout, en bedek dit dan met dun gesnyde perskes of pruime of ontpitte kersies, ” Dissen. In die plek van Benton's Country Ham, as u nie in die suide woon nie en dit godsdienstig gevul hou, is dit voldoende om gekookte spek te gebruik. Op elke manier wat u dit probeer, kry u 'n uitstekende eindproduk as u met goeie bestanddele begin en lekker kos vars begin.

Voedselreste = Inspirasie

Gesinsmaaltye behels dikwels hope oorskiet. En duidelik het ons die beste truuk ooit geleer: allerhande oorblyfsels sorg vir unieke roosterbrooduitvindings. Sjef Jacob Sessoms, wat na die kombuis gaan by die nuutste eetkonsep van Wicked Weed Brewing, Cultura, stel voor om die yskas te skandeer voordat u besonderhede koop. Roosterbrood, tartine of bruschetta is die perfekte voertuig vir oorskiet. As jy 'n proteïen, 'n kruie/groen/groente en 'n sous het, is jy gereed om te gaan, ”, sê hy. Rooster en smeer 'n stokbrood, smelt die gekose kaas bo -op, maak warm en sny die oorblywende steak in stukke. “Gooi die steak met kruie of groente en bou bo -op die roosterbrood, ” merk hy op. Eindig met sout en peper, 'n goeie olyfolie, suurlemoensap en miskien 'n bietjie romerige sous soos Green Goddess.

Onthou, teenoorgesteldes lok

𠇍it is 100% die soort ding waarmee ek in my huis se kombuis vorendag sou kom, sê sjef Christian Hunter van sy roosterbrood by Sorghum & Salt. Kreatiewe denke het Hunter tot die idee gelei om restaurantreste en seisoenale vrugte in 'n heerlike, eetbare skepping te verander. Dink aan tuisgemaakte suurdeegbrood wat perfek gebotter en gebraai is, 'n laag vars smeerkaas (soos gebak), gestroopte beet, pere, 'n skeut heuning en sout en peper. Dit is eenvoudig, heerlik en elimineer afval, wat een van my gunsteling dinge is, voeg Hunter by. Moenie bang wees om rond te speel met interessante kombinasies wat 'n vreemde kombinasie kan lyk nie. Waatlemoen, tamaties en fetakaas is immers 'n bevredigende situasie. Dit kom alles neer op die balans tussen soet, sout en suur.

KYK: Hoe om kersietamatie konfyt te maak

Tamatiebroodjie is altyd 'n goeie idee

By Fin & amp Fino koop sjef Scott Hollingsworth ongeveer 150 tot 200 pond tamaties per week by plaaslike boere tydens die maksimum tamatieoes. Tomato -roosterbrood is altyd 'n goeie idee, veral as u 'n vinnige en maklike snack wil hê. Ons tamatiebroodjie gaan oor varsheid, kwaliteit en aanvullende teksture van die paar bestanddele, sê Hollingsworth, net soos goeie brood. Hy gebruik suurdeeg by Fin & amp; Fino, en let op die deeg en die toastigheid van die brood is van kardinale belang vir die soet sagtheid van die tamatie. Belangriker nog, bied 'n effense soutigheid en tint. Ongeag wat nog bygevoeg word, as die goeie tamatiebrood kom, behoort die tamatie ster te wees, so soek as moontlik na tamaties. Omdat Cooverripe baie beter is as onder rypheid, volgens Hollingsworth, is roosterbrood 'n uitstekende manier om tamaties wat nie so glansryk lyk nie, te gebruik wat ekstra sappig is. Rond af met seesout en 'n verouderde sjerrie -asyn en maak gereed om gewonder te word. Hierdie roosterbrood was eintlik al 'n rukkie 'n standaard tuis vir my en ek, en ons is bly dat dit goed by die restaurant ontvang is.

Blaai na alles wat in die yskas versprei is

Smeer en dips is 'n maklike oplossing om van 'n basiese stuk roosterbrood 'n kookkuns te maak. En as die bakke in die yskas amper leeg is, is dit 'n goeie manier om elke laaste druppel te gebruik. Sjef Michael Sichel van Hotel Bennet wend hom tot Southern Spreads vir inspirasie. 'N Paar van sy gunstelinge sluit in vars ricottakaas met tamatie Concasse (of gekapte/fyngemaakte tamaties), ekstra suiwer olyfolie en gesnyde gekookte eier -foie gras -mousse en pimento -kaas (wat in Oktober op die spyskaart in die Gabrielle -kroeg beskikbaar sal wees) en 'n gerookte peper ham versprei. Voeg die kruie en groente by wat bygevoeg word vir ekstra knapperigheid en lewenskragtigheid. Hierdie tipe roosterkoeke is ook 'n goeie idee om smarte te vermaak en kan in kleiner stukke met twee happies gesny word.

Honger vir meer? Probeer een van ons gunsteling roosterbroodresepte hieronder. 50 geniale maniere om roosterbrood te beklee


Volgens sjefs kan u die kans en eindes in 'n onberispelike maaltyd verander

Avokado -roosterbrood het die reputasie dat dit basies is, maar weet jy wat? Avokado -roosterbrood is bevredigend en heerlik, en die geliefde roosterbrood kom nie gou uit die spyskaarte nie. Of regtig, ooit, tensy daar nog 'n avokado -tekort is. En as die dag aanbreek, wees verseker dat daar nog baie ander roosterkoeke is waarop bestanddele wat reeds in u yskas lê en in die produkmandjie lê, behels.

'N Nuwer neiging in restaurantkieslyste behels die opskudding van seisoen-geïnspireerde roosterbrood-skeppings wat maklik op die opstal geskep kan word en kokke in staat stel om oorblyfsels en toevallige kans te gebruik en eindig in stukke kookkuns. Van perskes en plattelandse ham tot vreemde vuurhoutjies soos pere en beet, en selfs suidelike kaas wat met eiers bo-op gesmeer word, sal hierdie sopwaardige happies die hele gesin vermaak as u nie voor die aand lus is om na die kruidenierswinkel te gaan nie.

Hier deel verskeie sjefs insig oor hul gunsteling manier om te rooster, saam met wenke en truuks om van die oorblyfsels magie te maak as hulle tuis inspirasie soek.

Peach and Country Ham Toast by Haymaker Jenn Rice

Gaan na Sm & oslashrrebr & oslashd Style

Sjef Patrick Cowden het onlangs die Farmhouse Cafe in Wendell, Noord -Carolina, geopen, met 'n glashuis van sm ørrebr ྍ. & quotAs u 'n tartyn ken, is die sm ørrebr ྍ 'n Deense idee oor hierdie konsep, sê Cowden & eerlikwaar 'n perfekte manier om roosterbrood te doen. It goes like this: Pick a thick Danish-style rye bread, a spreadable fat (like butter or mayonnaise that acts as a food glue and laminate, keeping the bread from becoming soggy) and pile various protein and/or vegetables atop. “Smorrebrods can be as simply as ham, Swiss and arugula, but typically, since it is Scandinavian, you might also see a lot of smoked fish,” he says. Really, anything goes. Cowden recommends playing around with flavor profiles, as he does with his Boulted Bread grits loaf bread topped with pickled okra remoulade, andouille sausage hash, tender collards slaw, lemon poached Carteret County Shrimp, and a drizzle of red eye gravy syrup. �sically a riff on shrimp and grits,” he notes, of his favorite meal.

Never Let Your Favorite Ingredients Go to Waste

“I’m all about reducing my food waste at home and in the professional kitchen at work,” says chef William Dissen of Haymaker. A beautiful, bright toast at his restaurant is slathered with lemon ricotta and topped with charred peaches, crispy Benton’s Country Ham and basil. 𠇊t home you could griddle or toast any bread you have in the pantry until it’s nice and golden on one side, and in place of the homemade ricotta, you could take some cream cheese and whip it until it’s nice and smooth with a little lemon juice and salt, and then top it off with thinly sliced peaches or plums or pitted cherries,” Dissen says. In place of Benton’s Country Ham, in case you don’t live in the South and keep it religiously stocked, cooked bacon will suffice. 𠇊ny way you try it you’re going to have a great end product when you start with great ingredients — great food starts fresh.”

Suppertime Leftovers = Inspiration

Familytime meals often involve heaps of leftovers. And clearly, we’ve learned the best trick ever: leftovers of all sorts make for unique toast inventions. Chef Jacob Sessoms, heading up the kitchen at Wicked Weed Brewing’s newest dining concept, Cultura, suggests scanning the fridge before buying specifics. Toast, tartine, or bruschetta makes for the perfect vehicle for leftovers. “If you have a protein, an herb/green/vegetable and a sauce you are ready to go,” he says. Toast and butter a baguette, melt your cheese of choice on top, and warm up and slice leftover steak. “Toss the steak with herbs or greens and build on top of the toast,” he notes. Finish with salt and pepper, a good olive oil, lemon juice and maybe a drizzle of a creamy dressing like Green Goddess.

Remember, Opposites Attract

“This is 100% the kind of thing I would come up with in my home kitchen,” says chef Christian Hunter, of his beet and pear toast at Sorghum & Salt. Creative thinking led Hunter to the idea of turning restaurant leftovers and seasonal fruit into a delicious, edible creation. Think housemade sourdough bread perfectly buttered and grilled, a layer of fresh, spreadable cheese (like fromage frais), poached beets, pears, a drizzle of honey, and salt and pepper. “It&aposs simple, delicious, and eliminates waste, which is one of my favorite things,” Hunter adds. Don’t be afraid to play around with interesting combinations that may seem like an oddball pairing. After all, watermelon, tomatoes and feta cheese are quite the satisfying situation. It all boils down to the balancing act of sweet, salty and acidic.

WATCH: How to Make Cherry Tomato Confit

Tomato Toast is Always a Good Idea

At Fin & Fino, chef Scott Hollingsworth buys roughly 150 to 200 pounds of tomatoes from local farmers per week during peak tomato harvest. Case in point, tomato toast is always a good idea, especially when craving a quick and easy snack. “Our tomato toast is all about freshness, quality, and complementary textures of the few ingredients,” Hollingsworth says, as is good bread. He uses sourdough at Fin & Fino, noting the 𠇌runch and toastiness of the bread is crucial against the sweet softness of the tomato.” On his simple tomato toast, ricotta acts as a bridge between the toast and tomato, but most importantly, offers a slight saltiness and tang. Regardless of what else is added, when it comes to a great tomato toast, the tomato should be star, so seek heirloom slicing tomatoes if possible. Because “overripe is way, way better than under ripe,” according to Hollingsworth, toast is a great way to utilize not-so-glamorous looking tomatoes in the kitchen that are extra juicy. Top off with sea salt and an aged sherry vinegar and be prepared to be wowed. “This toast has actually been a standard at home for my wife and I for a while, so we&aposre glad it&aposs been received well at the restaurant.”

Turn to Whatever Spreads Are In the Fridge

Spreads and dips are an easy solution to turn a basic piece of toast into a culinary delight. Plus, if any tubs in the fridge are almost empty, it’s a great way to use every last drop. Chef Michael Sichel of Hotel Bennet turns to Southern spreads for inspiration. A few of his favorites include fresh ricotta cheese with tomato Concasse (or chopped/crushed tomatoes), extra virgin olive oil and sliced boiled egg foie gras mousse and pimento cheese (which will be available on the menu at Gabrielle bar in October) and a smoked pepper ham spread. Add whatever herbs and vegetables are lying around for extra crunch and vibrancy. These types of toasts are also a great idea for entertaining spreads and can be cut up into smaller, two-bite pieces.

Honger vir meer? Try one of our favorite toast recipes below. 50 Genius Ways to Top Toast


How to Turn Odds and Ends Into an Immaculate Meal, According to Chefs

Avocado toast has a reputation of being basic, but you know what? Avocado toast is satisfying and delicious, and the beloved toast is not coming off menus anytime soon. Or really, ever, unless there’s another avocado shortage. And if that day comes, rest assured there are many other toasts to fall back on that involve ingredients already in your refrigerator and lying around in the produce basket.

A newer trend on restaurant menus involves whipping up seasonally-inspired toast creations that can easily be created back on the homestead𠅎ssentially allowing chefs to utilize leftovers and random odds and ends to turn out pieces of culinary artwork. From peaches and country ham to oddball matches like pears and beets, and even Southern cheese spreads with eggs atop, these swoon-worthy bites will entertain the entire family when you don’t feel like making a trip to the grocery store before suppertime.

Here, several chefs share insight on their favorite way to toast, along with tips and tricks on turning any leftovers into magic when seeking inspiration at home.

Peach and Country Ham Toast at Haymaker Jenn Rice

Go Smørrebrød Style

Chef Patrick Cowden recently opened Farmhouse Cafe in Wendell, North Carolina, featuring a glass casing of smørrebrྍ. & quotIf you’re familiar with a tartine, the smørrebrྍ is a Danish take on this concept,” says Cowden𠅊nd quite frankly, a perfect way to do toast. It goes like this: Pick a thick Danish-style rye bread, a spreadable fat (like butter or mayonnaise that acts as a food glue and laminate, keeping the bread from becoming soggy) and pile various protein and/or vegetables atop. “Smorrebrods can be as simply as ham, Swiss and arugula, but typically, since it is Scandinavian, you might also see a lot of smoked fish,” he says. Really, anything goes. Cowden recommends playing around with flavor profiles, as he does with his Boulted Bread grits loaf bread topped with pickled okra remoulade, andouille sausage hash, tender collards slaw, lemon poached Carteret County Shrimp, and a drizzle of red eye gravy syrup. �sically a riff on shrimp and grits,” he notes, of his favorite meal.

Never Let Your Favorite Ingredients Go to Waste

“I’m all about reducing my food waste at home and in the professional kitchen at work,” says chef William Dissen of Haymaker. A beautiful, bright toast at his restaurant is slathered with lemon ricotta and topped with charred peaches, crispy Benton’s Country Ham and basil. 𠇊t home you could griddle or toast any bread you have in the pantry until it’s nice and golden on one side, and in place of the homemade ricotta, you could take some cream cheese and whip it until it’s nice and smooth with a little lemon juice and salt, and then top it off with thinly sliced peaches or plums or pitted cherries,” Dissen says. In place of Benton’s Country Ham, in case you don’t live in the South and keep it religiously stocked, cooked bacon will suffice. 𠇊ny way you try it you’re going to have a great end product when you start with great ingredients — great food starts fresh.”

Suppertime Leftovers = Inspiration

Familytime meals often involve heaps of leftovers. And clearly, we’ve learned the best trick ever: leftovers of all sorts make for unique toast inventions. Chef Jacob Sessoms, heading up the kitchen at Wicked Weed Brewing’s newest dining concept, Cultura, suggests scanning the fridge before buying specifics. Toast, tartine, or bruschetta makes for the perfect vehicle for leftovers. “If you have a protein, an herb/green/vegetable and a sauce you are ready to go,” he says. Toast and butter a baguette, melt your cheese of choice on top, and warm up and slice leftover steak. “Toss the steak with herbs or greens and build on top of the toast,” he notes. Finish with salt and pepper, a good olive oil, lemon juice and maybe a drizzle of a creamy dressing like Green Goddess.

Remember, Opposites Attract

“This is 100% the kind of thing I would come up with in my home kitchen,” says chef Christian Hunter, of his beet and pear toast at Sorghum & Salt. Creative thinking led Hunter to the idea of turning restaurant leftovers and seasonal fruit into a delicious, edible creation. Think housemade sourdough bread perfectly buttered and grilled, a layer of fresh, spreadable cheese (like fromage frais), poached beets, pears, a drizzle of honey, and salt and pepper. “It&aposs simple, delicious, and eliminates waste, which is one of my favorite things,” Hunter adds. Don’t be afraid to play around with interesting combinations that may seem like an oddball pairing. After all, watermelon, tomatoes and feta cheese are quite the satisfying situation. It all boils down to the balancing act of sweet, salty and acidic.

WATCH: How to Make Cherry Tomato Confit

Tomato Toast is Always a Good Idea

At Fin & Fino, chef Scott Hollingsworth buys roughly 150 to 200 pounds of tomatoes from local farmers per week during peak tomato harvest. Case in point, tomato toast is always a good idea, especially when craving a quick and easy snack. “Our tomato toast is all about freshness, quality, and complementary textures of the few ingredients,” Hollingsworth says, as is good bread. He uses sourdough at Fin & Fino, noting the 𠇌runch and toastiness of the bread is crucial against the sweet softness of the tomato.” On his simple tomato toast, ricotta acts as a bridge between the toast and tomato, but most importantly, offers a slight saltiness and tang. Regardless of what else is added, when it comes to a great tomato toast, the tomato should be star, so seek heirloom slicing tomatoes if possible. Because “overripe is way, way better than under ripe,” according to Hollingsworth, toast is a great way to utilize not-so-glamorous looking tomatoes in the kitchen that are extra juicy. Top off with sea salt and an aged sherry vinegar and be prepared to be wowed. “This toast has actually been a standard at home for my wife and I for a while, so we&aposre glad it&aposs been received well at the restaurant.”

Turn to Whatever Spreads Are In the Fridge

Spreads and dips are an easy solution to turn a basic piece of toast into a culinary delight. Plus, if any tubs in the fridge are almost empty, it’s a great way to use every last drop. Chef Michael Sichel of Hotel Bennet turns to Southern spreads for inspiration. A few of his favorites include fresh ricotta cheese with tomato Concasse (or chopped/crushed tomatoes), extra virgin olive oil and sliced boiled egg foie gras mousse and pimento cheese (which will be available on the menu at Gabrielle bar in October) and a smoked pepper ham spread. Add whatever herbs and vegetables are lying around for extra crunch and vibrancy. These types of toasts are also a great idea for entertaining spreads and can be cut up into smaller, two-bite pieces.

Honger vir meer? Try one of our favorite toast recipes below. 50 Genius Ways to Top Toast


How to Turn Odds and Ends Into an Immaculate Meal, According to Chefs

Avocado toast has a reputation of being basic, but you know what? Avocado toast is satisfying and delicious, and the beloved toast is not coming off menus anytime soon. Or really, ever, unless there’s another avocado shortage. And if that day comes, rest assured there are many other toasts to fall back on that involve ingredients already in your refrigerator and lying around in the produce basket.

A newer trend on restaurant menus involves whipping up seasonally-inspired toast creations that can easily be created back on the homestead𠅎ssentially allowing chefs to utilize leftovers and random odds and ends to turn out pieces of culinary artwork. From peaches and country ham to oddball matches like pears and beets, and even Southern cheese spreads with eggs atop, these swoon-worthy bites will entertain the entire family when you don’t feel like making a trip to the grocery store before suppertime.

Here, several chefs share insight on their favorite way to toast, along with tips and tricks on turning any leftovers into magic when seeking inspiration at home.

Peach and Country Ham Toast at Haymaker Jenn Rice

Go Smørrebrød Style

Chef Patrick Cowden recently opened Farmhouse Cafe in Wendell, North Carolina, featuring a glass casing of smørrebrྍ. & quotIf you’re familiar with a tartine, the smørrebrྍ is a Danish take on this concept,” says Cowden𠅊nd quite frankly, a perfect way to do toast. It goes like this: Pick a thick Danish-style rye bread, a spreadable fat (like butter or mayonnaise that acts as a food glue and laminate, keeping the bread from becoming soggy) and pile various protein and/or vegetables atop. “Smorrebrods can be as simply as ham, Swiss and arugula, but typically, since it is Scandinavian, you might also see a lot of smoked fish,” he says. Really, anything goes. Cowden recommends playing around with flavor profiles, as he does with his Boulted Bread grits loaf bread topped with pickled okra remoulade, andouille sausage hash, tender collards slaw, lemon poached Carteret County Shrimp, and a drizzle of red eye gravy syrup. �sically a riff on shrimp and grits,” he notes, of his favorite meal.

Never Let Your Favorite Ingredients Go to Waste

“I’m all about reducing my food waste at home and in the professional kitchen at work,” says chef William Dissen of Haymaker. A beautiful, bright toast at his restaurant is slathered with lemon ricotta and topped with charred peaches, crispy Benton’s Country Ham and basil. 𠇊t home you could griddle or toast any bread you have in the pantry until it’s nice and golden on one side, and in place of the homemade ricotta, you could take some cream cheese and whip it until it’s nice and smooth with a little lemon juice and salt, and then top it off with thinly sliced peaches or plums or pitted cherries,” Dissen says. In place of Benton’s Country Ham, in case you don’t live in the South and keep it religiously stocked, cooked bacon will suffice. 𠇊ny way you try it you’re going to have a great end product when you start with great ingredients — great food starts fresh.”

Suppertime Leftovers = Inspiration

Familytime meals often involve heaps of leftovers. And clearly, we’ve learned the best trick ever: leftovers of all sorts make for unique toast inventions. Chef Jacob Sessoms, heading up the kitchen at Wicked Weed Brewing’s newest dining concept, Cultura, suggests scanning the fridge before buying specifics. Toast, tartine, or bruschetta makes for the perfect vehicle for leftovers. “If you have a protein, an herb/green/vegetable and a sauce you are ready to go,” he says. Toast and butter a baguette, melt your cheese of choice on top, and warm up and slice leftover steak. “Toss the steak with herbs or greens and build on top of the toast,” he notes. Finish with salt and pepper, a good olive oil, lemon juice and maybe a drizzle of a creamy dressing like Green Goddess.

Remember, Opposites Attract

“This is 100% the kind of thing I would come up with in my home kitchen,” says chef Christian Hunter, of his beet and pear toast at Sorghum & Salt. Creative thinking led Hunter to the idea of turning restaurant leftovers and seasonal fruit into a delicious, edible creation. Think housemade sourdough bread perfectly buttered and grilled, a layer of fresh, spreadable cheese (like fromage frais), poached beets, pears, a drizzle of honey, and salt and pepper. “It&aposs simple, delicious, and eliminates waste, which is one of my favorite things,” Hunter adds. Don’t be afraid to play around with interesting combinations that may seem like an oddball pairing. After all, watermelon, tomatoes and feta cheese are quite the satisfying situation. It all boils down to the balancing act of sweet, salty and acidic.

WATCH: How to Make Cherry Tomato Confit

Tomato Toast is Always a Good Idea

At Fin & Fino, chef Scott Hollingsworth buys roughly 150 to 200 pounds of tomatoes from local farmers per week during peak tomato harvest. Case in point, tomato toast is always a good idea, especially when craving a quick and easy snack. “Our tomato toast is all about freshness, quality, and complementary textures of the few ingredients,” Hollingsworth says, as is good bread. He uses sourdough at Fin & Fino, noting the 𠇌runch and toastiness of the bread is crucial against the sweet softness of the tomato.” On his simple tomato toast, ricotta acts as a bridge between the toast and tomato, but most importantly, offers a slight saltiness and tang. Regardless of what else is added, when it comes to a great tomato toast, the tomato should be star, so seek heirloom slicing tomatoes if possible. Because “overripe is way, way better than under ripe,” according to Hollingsworth, toast is a great way to utilize not-so-glamorous looking tomatoes in the kitchen that are extra juicy. Top off with sea salt and an aged sherry vinegar and be prepared to be wowed. “This toast has actually been a standard at home for my wife and I for a while, so we&aposre glad it&aposs been received well at the restaurant.”

Turn to Whatever Spreads Are In the Fridge

Spreads and dips are an easy solution to turn a basic piece of toast into a culinary delight. Plus, if any tubs in the fridge are almost empty, it’s a great way to use every last drop. Chef Michael Sichel of Hotel Bennet turns to Southern spreads for inspiration. A few of his favorites include fresh ricotta cheese with tomato Concasse (or chopped/crushed tomatoes), extra virgin olive oil and sliced boiled egg foie gras mousse and pimento cheese (which will be available on the menu at Gabrielle bar in October) and a smoked pepper ham spread. Add whatever herbs and vegetables are lying around for extra crunch and vibrancy. These types of toasts are also a great idea for entertaining spreads and can be cut up into smaller, two-bite pieces.

Honger vir meer? Try one of our favorite toast recipes below. 50 Genius Ways to Top Toast


How to Turn Odds and Ends Into an Immaculate Meal, According to Chefs

Avocado toast has a reputation of being basic, but you know what? Avocado toast is satisfying and delicious, and the beloved toast is not coming off menus anytime soon. Or really, ever, unless there’s another avocado shortage. And if that day comes, rest assured there are many other toasts to fall back on that involve ingredients already in your refrigerator and lying around in the produce basket.

A newer trend on restaurant menus involves whipping up seasonally-inspired toast creations that can easily be created back on the homestead𠅎ssentially allowing chefs to utilize leftovers and random odds and ends to turn out pieces of culinary artwork. From peaches and country ham to oddball matches like pears and beets, and even Southern cheese spreads with eggs atop, these swoon-worthy bites will entertain the entire family when you don’t feel like making a trip to the grocery store before suppertime.

Here, several chefs share insight on their favorite way to toast, along with tips and tricks on turning any leftovers into magic when seeking inspiration at home.

Peach and Country Ham Toast at Haymaker Jenn Rice

Go Smørrebrød Style

Chef Patrick Cowden recently opened Farmhouse Cafe in Wendell, North Carolina, featuring a glass casing of smørrebrྍ. & quotIf you’re familiar with a tartine, the smørrebrྍ is a Danish take on this concept,” says Cowden𠅊nd quite frankly, a perfect way to do toast. It goes like this: Pick a thick Danish-style rye bread, a spreadable fat (like butter or mayonnaise that acts as a food glue and laminate, keeping the bread from becoming soggy) and pile various protein and/or vegetables atop. “Smorrebrods can be as simply as ham, Swiss and arugula, but typically, since it is Scandinavian, you might also see a lot of smoked fish,” he says. Really, anything goes. Cowden recommends playing around with flavor profiles, as he does with his Boulted Bread grits loaf bread topped with pickled okra remoulade, andouille sausage hash, tender collards slaw, lemon poached Carteret County Shrimp, and a drizzle of red eye gravy syrup. �sically a riff on shrimp and grits,” he notes, of his favorite meal.

Never Let Your Favorite Ingredients Go to Waste

“I’m all about reducing my food waste at home and in the professional kitchen at work,” says chef William Dissen of Haymaker. A beautiful, bright toast at his restaurant is slathered with lemon ricotta and topped with charred peaches, crispy Benton’s Country Ham and basil. 𠇊t home you could griddle or toast any bread you have in the pantry until it’s nice and golden on one side, and in place of the homemade ricotta, you could take some cream cheese and whip it until it’s nice and smooth with a little lemon juice and salt, and then top it off with thinly sliced peaches or plums or pitted cherries,” Dissen says. In place of Benton’s Country Ham, in case you don’t live in the South and keep it religiously stocked, cooked bacon will suffice. 𠇊ny way you try it you’re going to have a great end product when you start with great ingredients — great food starts fresh.”

Suppertime Leftovers = Inspiration

Familytime meals often involve heaps of leftovers. And clearly, we’ve learned the best trick ever: leftovers of all sorts make for unique toast inventions. Chef Jacob Sessoms, heading up the kitchen at Wicked Weed Brewing’s newest dining concept, Cultura, suggests scanning the fridge before buying specifics. Toast, tartine, or bruschetta makes for the perfect vehicle for leftovers. “If you have a protein, an herb/green/vegetable and a sauce you are ready to go,” he says. Toast and butter a baguette, melt your cheese of choice on top, and warm up and slice leftover steak. “Toss the steak with herbs or greens and build on top of the toast,” he notes. Finish with salt and pepper, a good olive oil, lemon juice and maybe a drizzle of a creamy dressing like Green Goddess.

Remember, Opposites Attract

“This is 100% the kind of thing I would come up with in my home kitchen,” says chef Christian Hunter, of his beet and pear toast at Sorghum & Salt. Creative thinking led Hunter to the idea of turning restaurant leftovers and seasonal fruit into a delicious, edible creation. Think housemade sourdough bread perfectly buttered and grilled, a layer of fresh, spreadable cheese (like fromage frais), poached beets, pears, a drizzle of honey, and salt and pepper. “It&aposs simple, delicious, and eliminates waste, which is one of my favorite things,” Hunter adds. Don’t be afraid to play around with interesting combinations that may seem like an oddball pairing. After all, watermelon, tomatoes and feta cheese are quite the satisfying situation. It all boils down to the balancing act of sweet, salty and acidic.

WATCH: How to Make Cherry Tomato Confit

Tomato Toast is Always a Good Idea

At Fin & Fino, chef Scott Hollingsworth buys roughly 150 to 200 pounds of tomatoes from local farmers per week during peak tomato harvest. Case in point, tomato toast is always a good idea, especially when craving a quick and easy snack. “Our tomato toast is all about freshness, quality, and complementary textures of the few ingredients,” Hollingsworth says, as is good bread. He uses sourdough at Fin & Fino, noting the 𠇌runch and toastiness of the bread is crucial against the sweet softness of the tomato.” On his simple tomato toast, ricotta acts as a bridge between the toast and tomato, but most importantly, offers a slight saltiness and tang. Regardless of what else is added, when it comes to a great tomato toast, the tomato should be star, so seek heirloom slicing tomatoes if possible. Because “overripe is way, way better than under ripe,” according to Hollingsworth, toast is a great way to utilize not-so-glamorous looking tomatoes in the kitchen that are extra juicy. Top off with sea salt and an aged sherry vinegar and be prepared to be wowed. “This toast has actually been a standard at home for my wife and I for a while, so we&aposre glad it&aposs been received well at the restaurant.”

Turn to Whatever Spreads Are In the Fridge

Spreads and dips are an easy solution to turn a basic piece of toast into a culinary delight. Plus, if any tubs in the fridge are almost empty, it’s a great way to use every last drop. Chef Michael Sichel of Hotel Bennet turns to Southern spreads for inspiration. A few of his favorites include fresh ricotta cheese with tomato Concasse (or chopped/crushed tomatoes), extra virgin olive oil and sliced boiled egg foie gras mousse and pimento cheese (which will be available on the menu at Gabrielle bar in October) and a smoked pepper ham spread. Add whatever herbs and vegetables are lying around for extra crunch and vibrancy. These types of toasts are also a great idea for entertaining spreads and can be cut up into smaller, two-bite pieces.

Honger vir meer? Try one of our favorite toast recipes below. 50 Genius Ways to Top Toast


How to Turn Odds and Ends Into an Immaculate Meal, According to Chefs

Avocado toast has a reputation of being basic, but you know what? Avocado toast is satisfying and delicious, and the beloved toast is not coming off menus anytime soon. Or really, ever, unless there’s another avocado shortage. And if that day comes, rest assured there are many other toasts to fall back on that involve ingredients already in your refrigerator and lying around in the produce basket.

A newer trend on restaurant menus involves whipping up seasonally-inspired toast creations that can easily be created back on the homestead𠅎ssentially allowing chefs to utilize leftovers and random odds and ends to turn out pieces of culinary artwork. From peaches and country ham to oddball matches like pears and beets, and even Southern cheese spreads with eggs atop, these swoon-worthy bites will entertain the entire family when you don’t feel like making a trip to the grocery store before suppertime.

Here, several chefs share insight on their favorite way to toast, along with tips and tricks on turning any leftovers into magic when seeking inspiration at home.

Peach and Country Ham Toast at Haymaker Jenn Rice

Go Smørrebrød Style

Chef Patrick Cowden recently opened Farmhouse Cafe in Wendell, North Carolina, featuring a glass casing of smørrebrྍ. & quotIf you’re familiar with a tartine, the smørrebrྍ is a Danish take on this concept,” says Cowden𠅊nd quite frankly, a perfect way to do toast. It goes like this: Pick a thick Danish-style rye bread, a spreadable fat (like butter or mayonnaise that acts as a food glue and laminate, keeping the bread from becoming soggy) and pile various protein and/or vegetables atop. “Smorrebrods can be as simply as ham, Swiss and arugula, but typically, since it is Scandinavian, you might also see a lot of smoked fish,” he says. Really, anything goes. Cowden recommends playing around with flavor profiles, as he does with his Boulted Bread grits loaf bread topped with pickled okra remoulade, andouille sausage hash, tender collards slaw, lemon poached Carteret County Shrimp, and a drizzle of red eye gravy syrup. �sically a riff on shrimp and grits,” he notes, of his favorite meal.

Never Let Your Favorite Ingredients Go to Waste

“I’m all about reducing my food waste at home and in the professional kitchen at work,” says chef William Dissen of Haymaker. A beautiful, bright toast at his restaurant is slathered with lemon ricotta and topped with charred peaches, crispy Benton’s Country Ham and basil. 𠇊t home you could griddle or toast any bread you have in the pantry until it’s nice and golden on one side, and in place of the homemade ricotta, you could take some cream cheese and whip it until it’s nice and smooth with a little lemon juice and salt, and then top it off with thinly sliced peaches or plums or pitted cherries,” Dissen says. In place of Benton’s Country Ham, in case you don’t live in the South and keep it religiously stocked, cooked bacon will suffice. 𠇊ny way you try it you’re going to have a great end product when you start with great ingredients — great food starts fresh.”

Suppertime Leftovers = Inspiration

Familytime meals often involve heaps of leftovers. And clearly, we’ve learned the best trick ever: leftovers of all sorts make for unique toast inventions. Chef Jacob Sessoms, heading up the kitchen at Wicked Weed Brewing’s newest dining concept, Cultura, suggests scanning the fridge before buying specifics. Toast, tartine, or bruschetta makes for the perfect vehicle for leftovers. “If you have a protein, an herb/green/vegetable and a sauce you are ready to go,” he says. Toast and butter a baguette, melt your cheese of choice on top, and warm up and slice leftover steak. “Toss the steak with herbs or greens and build on top of the toast,” he notes. Finish with salt and pepper, a good olive oil, lemon juice and maybe a drizzle of a creamy dressing like Green Goddess.

Remember, Opposites Attract

“This is 100% the kind of thing I would come up with in my home kitchen,” says chef Christian Hunter, of his beet and pear toast at Sorghum & Salt. Creative thinking led Hunter to the idea of turning restaurant leftovers and seasonal fruit into a delicious, edible creation. Think housemade sourdough bread perfectly buttered and grilled, a layer of fresh, spreadable cheese (like fromage frais), poached beets, pears, a drizzle of honey, and salt and pepper. “It&aposs simple, delicious, and eliminates waste, which is one of my favorite things,” Hunter adds. Don’t be afraid to play around with interesting combinations that may seem like an oddball pairing. After all, watermelon, tomatoes and feta cheese are quite the satisfying situation. It all boils down to the balancing act of sweet, salty and acidic.

WATCH: How to Make Cherry Tomato Confit

Tomato Toast is Always a Good Idea

At Fin & Fino, chef Scott Hollingsworth buys roughly 150 to 200 pounds of tomatoes from local farmers per week during peak tomato harvest. Case in point, tomato toast is always a good idea, especially when craving a quick and easy snack. “Our tomato toast is all about freshness, quality, and complementary textures of the few ingredients,” Hollingsworth says, as is good bread. He uses sourdough at Fin & Fino, noting the 𠇌runch and toastiness of the bread is crucial against the sweet softness of the tomato.” On his simple tomato toast, ricotta acts as a bridge between the toast and tomato, but most importantly, offers a slight saltiness and tang. Regardless of what else is added, when it comes to a great tomato toast, the tomato should be star, so seek heirloom slicing tomatoes if possible. Because “overripe is way, way better than under ripe,” according to Hollingsworth, toast is a great way to utilize not-so-glamorous looking tomatoes in the kitchen that are extra juicy. Top off with sea salt and an aged sherry vinegar and be prepared to be wowed. “This toast has actually been a standard at home for my wife and I for a while, so we&aposre glad it&aposs been received well at the restaurant.”

Turn to Whatever Spreads Are In the Fridge

Spreads and dips are an easy solution to turn a basic piece of toast into a culinary delight. Plus, if any tubs in the fridge are almost empty, it’s a great way to use every last drop. Chef Michael Sichel of Hotel Bennet turns to Southern spreads for inspiration. A few of his favorites include fresh ricotta cheese with tomato Concasse (or chopped/crushed tomatoes), extra virgin olive oil and sliced boiled egg foie gras mousse and pimento cheese (which will be available on the menu at Gabrielle bar in October) and a smoked pepper ham spread. Add whatever herbs and vegetables are lying around for extra crunch and vibrancy. These types of toasts are also a great idea for entertaining spreads and can be cut up into smaller, two-bite pieces.

Honger vir meer? Try one of our favorite toast recipes below. 50 Genius Ways to Top Toast


How to Turn Odds and Ends Into an Immaculate Meal, According to Chefs

Avocado toast has a reputation of being basic, but you know what? Avocado toast is satisfying and delicious, and the beloved toast is not coming off menus anytime soon. Or really, ever, unless there’s another avocado shortage. And if that day comes, rest assured there are many other toasts to fall back on that involve ingredients already in your refrigerator and lying around in the produce basket.

A newer trend on restaurant menus involves whipping up seasonally-inspired toast creations that can easily be created back on the homestead𠅎ssentially allowing chefs to utilize leftovers and random odds and ends to turn out pieces of culinary artwork. From peaches and country ham to oddball matches like pears and beets, and even Southern cheese spreads with eggs atop, these swoon-worthy bites will entertain the entire family when you don’t feel like making a trip to the grocery store before suppertime.

Here, several chefs share insight on their favorite way to toast, along with tips and tricks on turning any leftovers into magic when seeking inspiration at home.

Peach and Country Ham Toast at Haymaker Jenn Rice

Go Smørrebrød Style

Chef Patrick Cowden recently opened Farmhouse Cafe in Wendell, North Carolina, featuring a glass casing of smørrebrྍ. & quotIf you’re familiar with a tartine, the smørrebrྍ is a Danish take on this concept,” says Cowden𠅊nd quite frankly, a perfect way to do toast. It goes like this: Pick a thick Danish-style rye bread, a spreadable fat (like butter or mayonnaise that acts as a food glue and laminate, keeping the bread from becoming soggy) and pile various protein and/or vegetables atop. “Smorrebrods can be as simply as ham, Swiss and arugula, but typically, since it is Scandinavian, you might also see a lot of smoked fish,” he says. Really, anything goes. Cowden recommends playing around with flavor profiles, as he does with his Boulted Bread grits loaf bread topped with pickled okra remoulade, andouille sausage hash, tender collards slaw, lemon poached Carteret County Shrimp, and a drizzle of red eye gravy syrup. �sically a riff on shrimp and grits,” he notes, of his favorite meal.

Never Let Your Favorite Ingredients Go to Waste

“I’m all about reducing my food waste at home and in the professional kitchen at work,” says chef William Dissen of Haymaker. A beautiful, bright toast at his restaurant is slathered with lemon ricotta and topped with charred peaches, crispy Benton’s Country Ham and basil. 𠇊t home you could griddle or toast any bread you have in the pantry until it’s nice and golden on one side, and in place of the homemade ricotta, you could take some cream cheese and whip it until it’s nice and smooth with a little lemon juice and salt, and then top it off with thinly sliced peaches or plums or pitted cherries,” Dissen says. In place of Benton’s Country Ham, in case you don’t live in the South and keep it religiously stocked, cooked bacon will suffice. 𠇊ny way you try it you’re going to have a great end product when you start with great ingredients — great food starts fresh.”

Suppertime Leftovers = Inspiration

Familytime meals often involve heaps of leftovers. And clearly, we’ve learned the best trick ever: leftovers of all sorts make for unique toast inventions. Chef Jacob Sessoms, heading up the kitchen at Wicked Weed Brewing’s newest dining concept, Cultura, suggests scanning the fridge before buying specifics. Toast, tartine, or bruschetta makes for the perfect vehicle for leftovers. “If you have a protein, an herb/green/vegetable and a sauce you are ready to go,” he says. Toast and butter a baguette, melt your cheese of choice on top, and warm up and slice leftover steak. “Toss the steak with herbs or greens and build on top of the toast,” he notes. Finish with salt and pepper, a good olive oil, lemon juice and maybe a drizzle of a creamy dressing like Green Goddess.

Remember, Opposites Attract

“This is 100% the kind of thing I would come up with in my home kitchen,” says chef Christian Hunter, of his beet and pear toast at Sorghum & Salt. Creative thinking led Hunter to the idea of turning restaurant leftovers and seasonal fruit into a delicious, edible creation. Think housemade sourdough bread perfectly buttered and grilled, a layer of fresh, spreadable cheese (like fromage frais), poached beets, pears, a drizzle of honey, and salt and pepper. “It&aposs simple, delicious, and eliminates waste, which is one of my favorite things,” Hunter adds. Don’t be afraid to play around with interesting combinations that may seem like an oddball pairing. After all, watermelon, tomatoes and feta cheese are quite the satisfying situation. It all boils down to the balancing act of sweet, salty and acidic.

WATCH: How to Make Cherry Tomato Confit

Tomato Toast is Always a Good Idea

At Fin & Fino, chef Scott Hollingsworth buys roughly 150 to 200 pounds of tomatoes from local farmers per week during peak tomato harvest. Case in point, tomato toast is always a good idea, especially when craving a quick and easy snack. “Our tomato toast is all about freshness, quality, and complementary textures of the few ingredients,” Hollingsworth says, as is good bread. He uses sourdough at Fin & Fino, noting the 𠇌runch and toastiness of the bread is crucial against the sweet softness of the tomato.” On his simple tomato toast, ricotta acts as a bridge between the toast and tomato, but most importantly, offers a slight saltiness and tang. Regardless of what else is added, when it comes to a great tomato toast, the tomato should be star, so seek heirloom slicing tomatoes if possible. Because “overripe is way, way better than under ripe,” according to Hollingsworth, toast is a great way to utilize not-so-glamorous looking tomatoes in the kitchen that are extra juicy. Top off with sea salt and an aged sherry vinegar and be prepared to be wowed. “This toast has actually been a standard at home for my wife and I for a while, so we&aposre glad it&aposs been received well at the restaurant.”

Turn to Whatever Spreads Are In the Fridge

Spreads and dips are an easy solution to turn a basic piece of toast into a culinary delight. Plus, if any tubs in the fridge are almost empty, it’s a great way to use every last drop. Chef Michael Sichel of Hotel Bennet turns to Southern spreads for inspiration. A few of his favorites include fresh ricotta cheese with tomato Concasse (or chopped/crushed tomatoes), extra virgin olive oil and sliced boiled egg foie gras mousse and pimento cheese (which will be available on the menu at Gabrielle bar in October) and a smoked pepper ham spread. Add whatever herbs and vegetables are lying around for extra crunch and vibrancy. These types of toasts are also a great idea for entertaining spreads and can be cut up into smaller, two-bite pieces.

Honger vir meer? Try one of our favorite toast recipes below. 50 Genius Ways to Top Toast