Tampilkan postingan dengan label toast. Tampilkan semua postingan
Tampilkan postingan dengan label toast. Tampilkan semua postingan
Kamis, 06 Maret 2014
Leftover Special Quick and Easy Spinach Toast
Am I busy? Does Popeye have freakishly large forearms? No matter how crazy my schedule gets these days as I approach the deadline for all this cookbook production, if I don’t have at least something to post for you, I start to sweat and shake like one of those starlets on Celebrity Rehab (I dont watch it, but I hear things).So with that in mind, I decided to film this short, but oh so delicious, video recipe for a spinach toast – the sort of simple vegetable tartine I should really be eating for lunch more often.
As I say in the clip, the true measure of a cooks chops (not those kind, the other chops) is what do they do with the leftovers. Anyone can make food taste good the first time, but then what? This spinach toast was so good, Im thinking Ill make another batch of creamed spinach just so I can use it for this.
Senin, 03 Maret 2014
Poached Eggs Asparagus on Grilled Cheese Toast
Hardly a recipe, more of a serving suggestion. The combination of eggs and asparagus on toast is completely classic; I like to throw in a little cheese too. I only had a baguette when I made this, but a more standard sized slice of bread is a better choice in my opinion.
Garden crunch time is here, so its off to plant things in between rain showers. This has been a lovely spring for rain, now if only the nights would stay decently warm we might get somewhere.
per serving
20 minutes prep time
1 or 2 large eggs
150 to 250 grams (1/3 to 1/2 pound) asparagus
1 tablespoon mild vegetable oil
1 or 2 slices of sandwich bread
30 to 60 grams (1 or 2 ounces) Cheddar or other meltable cheese
salt & freshly ground black pepper to taste
Put a pot of water with a tablespoon of white vinegar in it on to simmer to poach the eggs, or cook the eggs in the oven, as here. It takes 8 minutes to cook a firm poached egg (pointless, in my opinion, but its what some people want) and 3 or 4 minutes to poach a soft, runny egg. Time them to be done when the toast and asparagus go onto the plate - that process will take about 10 to 12 minutes.
Wash the asparagus, and break off the tough ends. Turn on the oven grill. Toss the asparagus with the oil on a large baking tray, and cook it under the grill for 4 or 6 minutes.(Start hard eggs just before turning.) Turn it over, and add the slices of bread to the tray. Return it to under the grill, (start soft eggs now) and cook until the bread is toasted.
Turn the bread over, and cover it with the sliced cheese. Return it to under the grill, and cook until melted and bubbly, perhaps a little browned. Put the grilled cheese toasts on serving plates, and cover them with the cooked asparagus. Top with one or two poached eggs, and add salt and pepper as desired.
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Garden crunch time is here, so its off to plant things in between rain showers. This has been a lovely spring for rain, now if only the nights would stay decently warm we might get somewhere.
per serving
20 minutes prep time
1 or 2 large eggs
150 to 250 grams (1/3 to 1/2 pound) asparagus
1 tablespoon mild vegetable oil
1 or 2 slices of sandwich bread
30 to 60 grams (1 or 2 ounces) Cheddar or other meltable cheese
salt & freshly ground black pepper to taste
Put a pot of water with a tablespoon of white vinegar in it on to simmer to poach the eggs, or cook the eggs in the oven, as here. It takes 8 minutes to cook a firm poached egg (pointless, in my opinion, but its what some people want) and 3 or 4 minutes to poach a soft, runny egg. Time them to be done when the toast and asparagus go onto the plate - that process will take about 10 to 12 minutes.
Wash the asparagus, and break off the tough ends. Turn on the oven grill. Toss the asparagus with the oil on a large baking tray, and cook it under the grill for 4 or 6 minutes.(Start hard eggs just before turning.) Turn it over, and add the slices of bread to the tray. Return it to under the grill, (start soft eggs now) and cook until the bread is toasted.
Turn the bread over, and cover it with the sliced cheese. Return it to under the grill, and cook until melted and bubbly, perhaps a little browned. Put the grilled cheese toasts on serving plates, and cover them with the cooked asparagus. Top with one or two poached eggs, and add salt and pepper as desired.
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