Posts Tagged ‘bruschetta’

Unintentionally, I’ve gotten a bit behind on this blog lately. It’s time to get back in the swing of things, and get back to making more of Alton’s good eats. Summer heat has hit us lately, so I have been making lots of light dishes (like gazpacho and summer rolls) that do not require turning on the oven. After episode 104, I will officially have finished cooking my way through seven seasons of Good Eats, which will put me at the half-way point of this project; I still have a long way to go, but I’m getting there!

French Toast

Alton’s version of French toast begins the night before you plan to have it for breakfast. Prior to bed, set out eight slices of bread, sliced 1/2″ thick; this will allow the bread to dry out overnight.

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Eight slices of bread, set out overnight.

Before bed you will also make the custard by combining 1 C half-and-half, 2 T warm honey, 1/4 t Kosher salt, and 3 eggs. Set the custard in the refrigerator overnight.

In the morning, preheat the oven to 375 and pour the custard into a pie or cake pan.

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Chilled custard poured into pie plate.

Place two slices of the air-dried bread into the custard, soaking them for 30 seconds on each side.

Transfer the soaked slices of bread to a rack over a sheet pan, letting them sit for at least two minutes; Alton says this step is key, as it allows the custard to fully penetrate the bread, and any excess custard can drip away.

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Soaked bread draining on a rack over a sheet pan.

Next, preheat a large non-stick skillet over medium-low heat. Ideally, you want your skillet to be at 350 degrees for cooking, which I was able to check with an infrared thermometer. If you do not have an infrared thermometer, you can test your skillet with some butter; if it foams when you add it to the skillet, it is ready.

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Skillet preheated to ~350.

Once your skillet is hot, butter the skillet and add your two soaked bread slices, allowing them to cook until golden brown on both sides.

While your toast cooks, repeat the soaking/draining steps with two more slices of bread. Transfer the cooked toast to your rack over a sheet pan. Continue soaking, draining, and cooking until all of your toast has been cooked. Finally, place your rack of toast in the oven for five minutes before serving with butter, fruit, syrup, or whatever floats your boat.

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Toast in the oven for 5 minutes.

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French toast with butter and maple syrup.

In the episode, Alton said that the dual cooking method (skillet and oven) results in French toast that is tender on the inside and crispy on the outside, and he was right. His French toast is very lightly sweetened and has a richness without being dense. Prepping the custard and bread the night before makes morning prep pretty easy, and finishing the toast in the oven means you can have everyone’s toast ready at the same time – no eating in shifts! Great French toast recipe!

Bruschetta

According to Alton, bruschetta should really only consist of five ingredients:  bread, garlic, olive oil, salt, and pepper. Alton’s recipe begins with slicing a narrow loaf of Italian or French bread on the bias, and about 3/4″ thick. Toast the bread under a broiler for about two minutes per side, or until golden.

While the toast is hot, rub it with a head of garlic that has been cut in half to expose the cloves.

Brush the toast with some good olive oil, and sprinkle on some pepper and coarse salt.

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Bruschetta with soup.

I enjoyed Alton’s bruschetta as a side to a cauliflower soup. Although Alton’s recipe is incredibly simple, it is quite delicious in its simplicity and makes a great side dish. The key with a recipe like this is to use high-quality ingredients. I will caution that this bruschetta packs a big punch of garlic, but I love garlic, so that’s not a problem for me. When I was 15, my mom and I traveled to Atlanta to spectate at the 1996 Olympics. While there, we stayed with a family who shared with us a version of bruschetta they had eaten while in Italy, and that version is still my favorite. For their recipe, you rubbed toasted bread with a raw garlic clove and dipped the bread into good olive oil, followed by grated Parmesan. After that, you topped the bread with a few leaves of fresh basil, a couple thin slices of campari tomato, salt, and pepper. I just like the added freshness from the basil and tomato.

Welsh Rarebit

Although I had heard of Welsh rarebit, I had never eaten it before making it for this episode. Alton made his rarebit in a camp stove by his fireplace, but I made mine on the stove over low heat. Maybe if I were making this recipe in December… Anyway, regardless of your vessel, begin by melting 2 T butter.

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Melting 2 T butter.

Once the butter has melted, whisk in 2 T flour.

Next, add 1 t Dijon mustard, 1 t Worcestershire sauce, 1/2 t Kosher salt, and 1/2 t pepper.

Whisk in 1/2 C good dark beer and 3/4 C heavy cream.

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Dark beer for rarebit.

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Dark beer and cream added to pan.

Once combined, gradually add 6 ounces of shredded cheddar cheese, a handful at a time.

When the cheese is incorporated and the mixture is smooth, season the mixture with a few drops of hot sauce, to your taste.

Spoon the sauce over four slices of toasted bread and enjoy (Alton prefers rye bread, but my bakery did not have any).

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Welsh rarebit.

Since I have no other Welsh rarebits to compare this recipe to, I can only say that we liked it, though it isn’t a “pretty” meal. The type and quality of beer you use does matter, as the beer flavor is quite prominent in this dish, and I would like to experiment with some other beers to see which works best. To me, this really is a cold weather meal, as it is heavier comfort-like food. It seems like it would be a great dinner after a day of skiing or sledding. On that note, this would also be an easy camping meal. This recipe makes enough sauce for at least eight slices of toast, so I refrigerated the leftover sauce and reheated it gently on the stove a couple days later. This is another easy, tasty recipe, and it was fun to try a dish that I had only previously heard of.